1
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Zhang Z, Shi R, Zhu X, Zheng L, Jin M, Jiang D, Wu Y, Gao H, Chang Z, Wang D, Wu J, Huang J. Purified protein glutaminase from Chryseobacterium proteolyticum enhances the properties of wheat gluten. Food Chem X 2024; 22:101312. [PMID: 38559444 PMCID: PMC10978531 DOI: 10.1016/j.fochx.2024.101312] [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: 01/25/2024] [Revised: 03/02/2024] [Accepted: 03/17/2024] [Indexed: 04/04/2024] Open
Abstract
Protein glutaminase (PG), originating from Chryseobacterium proteolyticum, can catalyze the deamidation of glutamine residues in plant proteins into glutamic acid, thus enhancing its functional properties. However, the low yield of PG limits its industrial production. In this study, the yield of PG in C. proteolyticum TM1040 increased by 121 %, up to 7.30 U/mL in a 15 L fermenter after medium optimization. Subsequently, purified PG was obtained by cation exchange chromatography (CEX) coupled with hydrophobic interaction chromatography (HIC). The degree of deamidation (DD) of wheat gluten after purified PG deamidation was 87.11 %, which is superior to chemical deamidation in safety and DD. The emulsifying and foaming properties of deamidated wheat gluten were 2.67 and 18.86 times higher, and the water- and oil-holding properties were 4.23 and 18.77 times higher, respectively. The deamidated wheat gluten with enhanced functional properties was used to improve the flavor and texture in baking cakes.
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Affiliation(s)
- Zheng Zhang
- School of Life Science, East China Normal University, Shanghai 200241, PR China
| | - Rui Shi
- School of Life Science, East China Normal University, Shanghai 200241, PR China
| | - Xiaoyu Zhu
- School of Life Science, East China Normal University, Shanghai 200241, PR China
| | - Lihui Zheng
- School of Life Science, East China Normal University, Shanghai 200241, PR China
| | - Mingfei Jin
- School of Life Science, East China Normal University, Shanghai 200241, PR China
| | - Deming Jiang
- School of Life Science, East China Normal University, Shanghai 200241, PR China
| | - Yelin Wu
- Tongji University Cancer Center, Shanghai Tenth People’s Hospital, Tongji University School of Medicine, Shanghai 200072, PR China
| | - Hongliang Gao
- School of Life Science, East China Normal University, Shanghai 200241, PR China
| | - Zhongyi Chang
- School of Life Science, East China Normal University, Shanghai 200241, PR China
| | - Dongrui Wang
- School of Life Science, East China Normal University, Shanghai 200241, PR China
| | - Jiajing Wu
- School of Life Science, East China Normal University, Shanghai 200241, PR China
| | - Jing Huang
- School of Life Science, East China Normal University, Shanghai 200241, PR China
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2
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Liu M, Dai S, Yin L, Huang Z, Jia X. Wheat gluten deamidation: structure, allergenicity and its application in hypoallergenic noodles. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2477-2483. [PMID: 37968892 DOI: 10.1002/jsfa.13133] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Revised: 09/19/2023] [Accepted: 11/16/2023] [Indexed: 11/17/2023]
Abstract
BACKGROUND Wheat gluten (WG) containing gliadin and glutenin are considered the main allergens in wheat allergy as a result of their glutamine-rich peptides. Deamidation is a viable and efficient approach for protein modifications converting glutamine into glutamic acid, which may have the potential for allergenicity reduction of WG. RESULTS Deamidation by citric acid was performed to investigate the effects on structure, allergenicity and noodle textural properties of wheat gluten (WG). WG was heated at 100 °C in 1 m citric acid to yield deamidated WG with degrees of deamidation (DD) ranging from DWG-25 (25% DD) to DWG-70 (70% DD). Fourier-transform infrared and intrinsic fluorescence spectroscopy results suggested the unfolding of WG structure during deamidation, and sodium dodecyl sulphate-polyacrylamide gel electrophoresis showed molecular weight shifts at the 35-63 kDa region, suggesting that the deamidation mainly occurred on low molecular weight glutenin subunits and γ- gliadin of the WG. An enzyme-linked immunosorbent assay of deamidated WG revealed a decrease in absorbance and immunoblotting indicated that the intensities of protein bands at 35-63 kDa decreased, which suggested that deamidation of WG might have caused a greater loss of epitopes than the generation of new epitopes caused by unfolding of WG, and thereby reduction of the immunodominant immunoglobulin E binding capacity, ultimately leading to the decrease in allergenicity. DWG-25 was used in the preparation of recombinant hypoallergenic noodles, and the hardness, elasticity, chewiness and gumminess were improved significantly by the addition of azodicarbonamide. CONCLUSION The present shows the potential for deamidation of the WG products used in novel hypoallergenic food development. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Mingxi Liu
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China
| | - Shuhan Dai
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China
| | - Lijun Yin
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China
| | - Zhijie Huang
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China
| | - Xin Jia
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China
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3
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Han L, Li J, Jiang Y, Lu K, Yang P, Jiang L, Li Y, Qi B. Changes in the structure and functional properties of soybean isolate protein: Effects of different modification methods. Food Chem 2024; 432:137214. [PMID: 37651782 DOI: 10.1016/j.foodchem.2023.137214] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 08/12/2023] [Accepted: 08/17/2023] [Indexed: 09/02/2023]
Abstract
Soybean protein isolate (SPI) is an important plant protein in food processing; however, its spherical structure prevents the exposure of its hydrophobic residues and affects its functional properties. In this study, we elucidate the effects of deamidation, phosphorylation, and glycosylation on the structure (Fourier-transform infrared spectroscopy, circular dichroism, fluorescence, and scanning electron microscopy) and functional properties (solubility, emulsifying activity index (EAI), and emulsifying stability index (ESI)) of SPI. The zeta potentials of the deamidated, phosphorylated, and glycosylated (DSPI, PSPI, and MSPI, respectively) samples decreased significantly (p < 0.05) relative to those of SPI. The functional properties of the modified SPI samples were improved, with MSPI-2 showing the best solubility (86.73 ± 0.34%), EAI (118.89 ± 0.73 m2/g), and ESI (273.33 ± 0.59 min). Moreover, the effects of the three modifications on the SPI functional properties increase in the order MSPI > PSPI > DSPI. These results provide a theoretical understanding the relationship between the modifications and SPI structure.
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Affiliation(s)
- Lu Han
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; College of Veterinary Medicine, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jinlong Li
- College of Veterinary Medicine, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yitong Jiang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Keyang Lu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Panpan Yang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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4
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Shi W, Xie H, Ouyang K, Shi Q, Xiong H, Zhao Q. Enhancing the solubility and emulsion properties of rice protein by deamidation of citric acid-based natural deep eutectic solvents. Food Res Int 2024; 175:113762. [PMID: 38128999 DOI: 10.1016/j.foodres.2023.113762] [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: 07/10/2023] [Revised: 11/12/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
The characteristics of rice protein deamidated (DRP) by choline chloride-citric acid and glucose-citric acid natural deep eutectic solvents (C-C NADES, G-C NADES) at different dilutions were investigated. Compared with the effect of citric acid deamidation on the structural and functional properties of the protein, the DRP from the NADESs led to remarkable differences in the degree of hydrolysis (DH), SDS-PAGE, morphology, surface hydrophobicity, average particle size, intrinsic fluorescence, amino acid compositions, and emulsion activity. The results of SDS-PAGE, DH, and SEM showed the NADESs reduced the occurrence of uncontrolled hydrolysis of protein during acid deamidation. DRP from C-C and G-C NADESs was found to significantly improve solubility. DRP prepared by C-C NADES showed a more than 40 % solubility over a wide pH range associated with its higher emulsifying activity (37.62-44.19 m2/g) and emulsifying stability (73.76-86.9 min), as well as a better deamidation effect while lower DH. Thus, these findings showed that acid-based NADESs had great potential as a deamidation solvent to expand the application of protein.
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Affiliation(s)
- Wenyi Shi
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China
| | - Hexiang Xie
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China
| | - Kefan Ouyang
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China
| | - Qianqian Shi
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China
| | - Hua Xiong
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China
| | - Qiang Zhao
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China.
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5
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Książek E. Citric Acid: Properties, Microbial Production, and Applications in Industries. Molecules 2023; 29:22. [PMID: 38202605 PMCID: PMC10779990 DOI: 10.3390/molecules29010022] [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: 11/01/2023] [Revised: 12/11/2023] [Accepted: 12/15/2023] [Indexed: 01/12/2024] Open
Abstract
Citric acid finds broad applications in various industrial sectors, such as the pharmaceutical, food, chemical, and cosmetic industries. The bioproduction of citric acid uses various microorganisms, but the most commonly employed ones are filamentous fungi such as Aspergillus niger and yeast Yarrowia lipolytica. This article presents a literature review on the properties of citric acid, the microorganisms and substrates used, different fermentation techniques, its industrial utilization, and the global citric acid market. This review emphasizes that there is still much to explore, both in terms of production process techniques and emerging new applications of citric acid.
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Affiliation(s)
- Ewelina Książek
- Department of Agroenginieering and Quality Analysis, Faculty of Production Engineering, Wroclaw University of Economics and Business, Komandorska 118-120, 53-345 Wrocław, Poland
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6
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Janssen F, Monterde V, Wouters AGB. Relevance of the air-water interfacial and foaming properties of (modified) wheat proteins for food systems. Compr Rev Food Sci Food Saf 2023; 22:1517-1554. [PMID: 36815740 DOI: 10.1111/1541-4337.13120] [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: 08/01/2022] [Revised: 12/16/2022] [Accepted: 01/20/2023] [Indexed: 02/24/2023]
Abstract
A shift from animal protein- to plant protein-based foods is crucial in transitioning toward a more sustainable global food system. Among food products typically stabilized by animal proteins, food foams represent a major category. Wheat proteins are ubiquitous and structurally diverse, which offers opportunities for exploiting them for food foam and air-water interface stabilization. Notably, they are often classified into those that are soluble in aqueous systems (albumins and globulins) and those that are not (gliadins and glutenins). However, gliadins are at least to an extent water extractable and thus surface active. We here provide a comprehensive overview of studies investigating the air-water interfacial and foaming properties of the different wheat protein fractions. Characteristics in model systems are related to the functional role that wheat proteins play in gas cell stabilization in existing wheat-based foods (bread dough, cake batter, and beer foam). Still, to further extend the applicability of wheat proteins, and particularly the poorly soluble glutenins, to other food foams, their modification is required. Different physical, (bio)chemical, and other modification strategies that have been utilized to alter the solubility and therefore the air-water interfacial and foaming properties of the gluten protein fraction are critically reviewed. Such approaches may open up new opportunities for the application of (modified) gluten proteins in other food products, such as plant-based meringues, whippable drinks, or ice cream. In each section, important knowledge gaps are highlighted and perspectives for research efforts that could lead to the rational design of wheat protein systems with enhanced functionality and overall an increased applicability in food industry are proposed.
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Affiliation(s)
- Frederik Janssen
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Viena Monterde
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Arno G B Wouters
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
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7
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Qu Z, Chen G, Wang J, Xie X, Chen Y. Preparation, structure evaluation, and improvement in foaming characteristics of fibrotic pea protein isolate by cold plasma synergistic organic acid treatment. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108057] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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8
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Synergistic strongly coupled super-deamidation of wheat gluten by glucose-organic acid natural deep eutectic solvent and the efficaciousness of structure and functionality. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107437] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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9
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Improvement of solubility, foaming, and emulsification properties of coconut (Cocos nucifera L.) protein by non-enzymatic deamidation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112493] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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10
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Ho TM, Zhu J, Bansal N, Boyce MC, Le TT. Effect of pH and heat treatment on physicochemical and functional properties of spray-dried whey protein concentrate powder. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105063] [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]
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11
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Chen X, Fu W, Luo Y, Cui C, Suppavorasatit I, Liang L. Protein deamidation to produce processable ingredients and engineered colloids for emerging food applications. Compr Rev Food Sci Food Saf 2021; 20:3788-3817. [PMID: 34056849 DOI: 10.1111/1541-4337.12759] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2020] [Revised: 03/12/2021] [Accepted: 03/29/2021] [Indexed: 12/28/2022]
Abstract
With the ever-increasing demands for functional and sustainable foods from the general public, there is currently a paradigm shift in the food industry toward the production of novel protein-based diet. Food scientists are therefore motivated to search for natural protein sources and innovative technologies to modify their chemical structure for desirable functionality and thus utilization. Deamidation is a viable, efficient, and attractive approach for modifying proteins owing to its ease of operating, specificity, and cost-effective processes. Over the past three decades, the knowledge of protein deamidation for food applications has evolved drastically, including the development of novel approaches for deamidation, such as protein-glutaminase and ion exchange resin, and their practices in new protein substrate. Thanks to deamidation, enhanced functionalities of food proteins from cereals, legumes, milk, oil seeds and others, and thereby their processabilities as food ingredients have been achieved. Moreover, deamidated proteins have been used to fabricate engineered food colloids, including self-assembled protein particles, protein-metallic complexes, and protein-carbohydrate complexes, which have demonstrated tailored physicochemical properties to modulate oral perception, improve gastrointestinal digestion and bioavailability, and protect and/or deliver bioactive nutrients. Novel bioactivity, altered digestibility, and varied allergenicity of deamidated proteins are increasingly recognized. Therefore, deamidated proteins with novel techno-functional and biological properties hold both promise and challenges for future food applications, and a comprehensive review on this area is critically needed to update our knowledge and provide a better understanding on the protein deamidation and its emerging applications.
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Affiliation(s)
- Xing Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Wenyan Fu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Yangchao Luo
- Department of Nutritional Sciences, University of Connecticut, Storrs, Connecticut, USA
| | - Chun Cui
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | | | - Li Liang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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12
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Zheng W, Chen ZP, Yang YH, Yang R, Yang TD, Lai PL, Chen TL, Qiu SL, Wang SY, Liao L. Improved stabilization of coix seed oil in a nanocage-coating framework based on gliadin-carboxymethyl chitosan-Ca 2. Carbohydr Polym 2021; 257:117557. [PMID: 33541626 DOI: 10.1016/j.carbpol.2020.117557] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2020] [Revised: 12/02/2020] [Accepted: 12/20/2020] [Indexed: 11/26/2022]
Abstract
Coix seed oil (CSO) is easily suffered functional-loss by oxidation and hydrothermal-treatment. The environmental stable nanocage-coating-CSO particles (OGC-Ca) by the frameworks consist of gliadins, carboxymethyl chitosan (CMCS) and Ca2+ were investigated. Results showed Ca2+ was the key controller for fabricating this nanocage-coating-frameworks, bridging macromolecule-chains with electrostatic interaction and hydrogen bonds, detected by FTIR, CD, DSC and XRD. SEM displayed new-formed velvet-like twigs after cross-linking CMCS to gliadins. Ca2+ assisted the nanocage-coating by significant down-sizing conversion OGC to OGC-Ca with consumption of twigs. OGC-Ca displayed a good stability towards heat (60-80 °C, 0-80 min), pH (3-8), NaCl (0-0.5 mM), storage (4/25 °C, 12 days), and a reduce of the pre-oxidation value of CSO in water and the improved controlled release of CSO in simulated GI tract. It illustrated GC-Ca frameworks would be a suitable delivery carrier for the CSO like pharmaceuticals and nutraceuticals for the food or medical use.
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Affiliation(s)
- Wenyu Zheng
- Department of Food Science, College of Food Science and Engeerning, Foshan University, Foshan, Guangdong, 528000, People's Republic of China
| | - Zhan-Peng Chen
- Department of Food Science, College of Food Science and Engeerning, Foshan University, Foshan, Guangdong, 528000, People's Republic of China
| | - Yan-Hong Yang
- College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian, 350108, People's Republic of China
| | - Rong Yang
- Department of Food Science, College of Food Science and Engeerning, Foshan University, Foshan, Guangdong, 528000, People's Republic of China
| | - Tu-di Yang
- Department of Food Science, College of Food Science and Engeerning, Foshan University, Foshan, Guangdong, 528000, People's Republic of China
| | - Pei-Li Lai
- Department of Food Science, College of Food Science and Engeerning, Foshan University, Foshan, Guangdong, 528000, People's Republic of China
| | - Tong-Lin Chen
- Department of Food Science, College of Food Science and Engeerning, Foshan University, Foshan, Guangdong, 528000, People's Republic of China
| | - Shui-Ling Qiu
- Department of Food Science, College of Food Science and Engeerning, Foshan University, Foshan, Guangdong, 528000, People's Republic of China
| | - Shao-Yun Wang
- College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian, 350108, People's Republic of China.
| | - Lan Liao
- Department of Food Science, College of Food Science and Engeerning, Foshan University, Foshan, Guangdong, 528000, People's Republic of China; College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian, 350108, People's Republic of China.
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13
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Cao SL, Zheng WY, Chen ZP, Zhang FL, Jiang WH, Qiu YQ, Gu M, Chen ZS, Zheng TY, Zhang HK, Wang SY, Liao L. Highly Efficient Deamidation of Wheat Gluten by Glucose-Citric Acid-Based Natural Deep Eutectic Solvent: A Potential Effective Reaction Media. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:3452-3465. [PMID: 33724017 DOI: 10.1021/acs.jafc.0c07275] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
An efficient technique using citric acid and glucose based natural deep eutectic solvent (G-C-NADES) was developed to obtain ultrahigh deamidated wheat gluten (UDWG) (deamidation degree (DD) > 90%). FTIR and 1H NMR indicated intensive hydrogen bonds (HBs) in G-C-NADES supermolecules. Quantum chemical calculations and molecular dynamic simulations demonstrated that 10 wt % diluted G-C-NADES still had a myriad of HBs. Physicochemical results showed UDWG had DD up to 92.45% after G-C-NADES deamidation, that is, 22% higher than citric-acid-DWG with a weak degree of hydrolysis (1.75%). Conformational characterization demonstrated the obvious conversion from α-helix to β-sheet via FTIR, the least amount of disulfide bonds by Raman spectra, and more exposure of tryptophan residues by fluorescence measurement for UDWG. It is proven that enhanced accessible conformation of WG reached with HBs of G-C-NADESs could contribute to the improvement on nucleophilic attack of deamidation, declaring that G-C-NADES might be a potential solvent for obtaining an ultrahigh deamidation for WG to successfully guarantee the safety of wheat gluten based cereal food regarding to lowering its allergy.
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Affiliation(s)
- Shi-Lin Cao
- Department of Food Science, Foshan University, Foshan, Guangdong 528000, The People's Republic of China
| | - Wen-Yu Zheng
- Department of Food Science, Foshan University, Foshan, Guangdong 528000, The People's Republic of China
| | - Zhan-Peng Chen
- Department of Food Science, Foshan University, Foshan, Guangdong 528000, The People's Republic of China
| | - Feng-Li Zhang
- College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian 350108, The People's Republic of China
| | - Wen-Hao Jiang
- Department of Food Science, Foshan University, Foshan, Guangdong 528000, The People's Republic of China
| | - Yu-Qiong Qiu
- Department of Food Science, Foshan University, Foshan, Guangdong 528000, The People's Republic of China
| | - Ming Gu
- Department of Food Science, Foshan University, Foshan, Guangdong 528000, The People's Republic of China
| | - Zi-Shi Chen
- Department of Food Science, Foshan University, Foshan, Guangdong 528000, The People's Republic of China
| | - Tian-Yi Zheng
- Department of Food Science, Foshan University, Foshan, Guangdong 528000, The People's Republic of China
| | - Hong-Kun Zhang
- Department of Food Science, Foshan University, Foshan, Guangdong 528000, The People's Republic of China
| | - Shao-Yun Wang
- College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian 350108, The People's Republic of China
| | - Lan Liao
- Department of Food Science, Foshan University, Foshan, Guangdong 528000, The People's Republic of China
- College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian 350108, The People's Republic of China
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14
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Fabela-Morón MF, Cuevas-Bernardino JC, Ayora-Talavera T, Pacheco N. Trends in Capsaicinoids Extraction from Habanero Chili Pepper (Capsicum ChinenseJacq.): Recent Advanced Techniques. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1630635] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Miriam Fabiola Fabela-Morón
- Sede Sureste, Food Department, Cátedra CONACYT-Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, México, Mérida, Yucatán, México
- Sede Sureste, Food department, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, México, Mérida, Yucatán, México
| | - Juan C. Cuevas-Bernardino
- Sede Sureste, Food Department, Cátedra CONACYT-Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, México, Mérida, Yucatán, México
- Sede Sureste, Food department, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, México, Mérida, Yucatán, México
| | - Teresa Ayora-Talavera
- Sede Sureste, Food department, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, México, Mérida, Yucatán, México
| | - Neith Pacheco
- Sede Sureste, Food department, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, México, Mérida, Yucatán, México
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15
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Zhang L, Wu G, Wang W, Yue J, Yue P, Gao X. Anthocyanin profile, color and antioxidant activity of blueberry (Vaccinium ashei) juice as affected by thermal pretreatment. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1625366] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Lingli Zhang
- School of Tea & Food Science, Anhui Agricultural University, Hefei, Anhui, China
- Anhui Engineering Laboratory of Agricultural Products Processing, Anhui Agricultural University, Hefei, China
| | - Guangsheng Wu
- School of Tea & Food Science, Anhui Agricultural University, Hefei, Anhui, China
| | - Wenbo Wang
- School of Tea & Food Science, Anhui Agricultural University, Hefei, Anhui, China
| | - Junyang Yue
- School of Tea & Food Science, Anhui Agricultural University, Hefei, Anhui, China
| | - Pengxiang Yue
- School of Tea & Food Science, Anhui Agricultural University, Hefei, Anhui, China
| | - Xueling Gao
- School of Tea & Food Science, Anhui Agricultural University, Hefei, Anhui, China
- Anhui Engineering Laboratory of Agricultural Products Processing, Anhui Agricultural University, Hefei, China
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16
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Hu Y, Sun‐Waterhouse D, Liu P, Cui C, Wang W. Modification of rice protein with glutaminase for improved structural and sensory properties. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14161] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Yang Hu
- College of Food Science and Technology South China University of Technology Guangzhou 510640 China
| | - Dongxiao Sun‐Waterhouse
- College of Food Science and Technology South China University of Technology Guangzhou 510640 China
| | - Peng‐zhan Liu
- College of Food Science and Technology South China University of Technology Guangzhou 510640 China
| | - Chun Cui
- College of Food Science and Technology South China University of Technology Guangzhou 510640 China
- Guangdong Weiwei biotechnology Co. Ltd Guangzhou 511440 China
| | - Wei Wang
- College of Food Science and Technology South China University of Technology Guangzhou 510640 China
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17
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Effect of acid deamidation-alcalase hydrolysis induced modification on functional and bitter-masking properties of wheat gluten hydrolysates. Food Chem 2019; 277:655-663. [DOI: 10.1016/j.foodchem.2018.11.004] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2018] [Revised: 10/10/2018] [Accepted: 11/01/2018] [Indexed: 11/18/2022]
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18
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Özbek HN, Yanık DK, Fadıloğlu S, Göğüş F. Optimization of microwave-assisted extraction of bioactive compounds from pistachio ( Pistacia vera L.) hull. SEP SCI TECHNOL 2019. [DOI: 10.1080/01496395.2019.1577444] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Hatice Neval Özbek
- Department of Food Engineering, Faculty of Engineering, University of Gaziantep, Gaziantep, Turkey
| | - Derya Koçak Yanık
- Department of Food Engineering, Faculty of Engineering, University of Gaziantep, Gaziantep, Turkey
| | - Sibel Fadıloğlu
- Department of Food Engineering, Faculty of Engineering, University of Gaziantep, Gaziantep, Turkey
| | - Fahrettin Göğüş
- Department of Food Engineering, Faculty of Engineering, University of Gaziantep, Gaziantep, Turkey
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19
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Effects of wheat gluten modified by deamidation-heating with three different acids on the microstructure of model oil-in-water emulsion and rheological–physical property of ice cream. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.08.025] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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20
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Garg S, Cran MJ, Mishra VK. Effect of heating and acidicpHon characteristics of wheat gluten suspension. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14097] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Swati Garg
- College of Health and Biomedicine Victoria University PO Box 14428 Melbourne Vic. 8001 Australia
| | - Marlene J. Cran
- Institute for Sustainable Industries and Liveable Cities Victoria University PO Box 14428 Melbourne Vic. 8001 Australia
| | - Vijay Kumar Mishra
- Institute for Sustainable Industries and Liveable Cities Victoria University PO Box 14428 Melbourne Vic. 8001 Australia
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21
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Wang K, Sun DW, Pu H, Wei Q. Principles and applications of spectroscopic techniques for evaluating food protein conformational changes: A review. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.06.015] [Citation(s) in RCA: 63] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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