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Hu J, Zhu L, Yin X, Chen X, Zhang H, Zhang Y. Effects of protein morphological structures on the cereal processing, sensorial property and starch digestion: a review. Crit Rev Food Sci Nutr 2024:1-15. [PMID: 38950560 DOI: 10.1080/10408398.2024.2365354] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/03/2024]
Abstract
In cereals, the protein body and protein matrix are usually two morphological protein structures. However, processing treatments can affect protein structures, change protein bodies into the matrix, or induce a change in the matrix structure; therefore, the processing-induced matrix was listed as the third morphological structure of the protein. Previous research on the effect of proteins was mainly based on protein content and composition, but these studies arrived at different conclusions. Studying the effect of protein morphological structures on sensorial property and starch digestion can provide a theoretical basis for selecting cultivars with high sensorial property and help produce low-glycemic index foods for people with diabetes, controlling their postprandial blood sugar. This study aimed to review the distribution and structure of protein bodies, protein matrices, and processing-induced matrices, as well as their influence on cereal sensorial property and starch digestion. Therefore, we determined the protein morphological structures in different cereal cultivars and summarized its impact. Protein bodies mainly have steric stabilization effects on starch gelatinization, whereas the protein matrix serves as a physical barrier surrounding the starch to inhibit water absorption and α-amylase. Processing can change protein morphological structures, enabling protein bodies to act as a physical matrix barrier.
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Affiliation(s)
- Jiali Hu
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Ling Zhu
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xianting Yin
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xiaoyu Chen
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Hui Zhang
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yayuan Zhang
- Agro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, China
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Liu S, Xie Y, Li B, Li S, Yu W, Ye A, Guo Q. Structural Properties of Quinoa Protein Isolate: Impact of Neutral to High Alkaline Extraction pH. Foods 2023; 12:2589. [PMID: 37444327 DOI: 10.3390/foods12132589] [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: 05/05/2023] [Revised: 06/19/2023] [Accepted: 06/21/2023] [Indexed: 07/15/2023] Open
Abstract
In this work, we extracted proteins from white quinoa cultivated in the northeast of Qinghai-Tibet plateau using the method of alkaline solubilization and acid precipitation, aiming to decipher how extraction pH (7-11) influenced extractability, purity and recovery rate, composition, multi-length scale structure, and gelling properties of quinoa protein isolate (QPI). The results showed that protein extractability increased from 39 to 58% with the increment of pH from 7 to 11 whereas protein purity decreased from 89 to 82%. At pH 7-11, extraction suspensions and QPI showed the similar major bands in SDS-PAGE with more minor ones (e.g., protein fractions at > 55 or 25-37 kDa) in suspensions. Extraction pH had limited effect on the secondary structure of QPI. In contrast, the higher-order structures of QPI were significantly affected, e.g., (1) emission maximum wavelength of intrinsic fluorescence increased with extraction pH; (2) surface hydrophobicity and the absolute value of zeta-potential increased with increasing extraction pH from 7 to 9, and then markedly decreased; (3) the particle size decreased to the lowest value at pH 9 and then increased to the highest value at pH 11; and (4) denaturation temperature of QPI had a large decrease with increasing extraction pH from 7/8 to 9/10. Besides, heat-set QPI gels were formed by loosely-connected protein aggregates, which were strengthened with increasing extraction pH. This study would provide fundamental data for industrial production of quinoa protein with desired quality.
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Affiliation(s)
- Shengnan Liu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Beijing 100083, China
- Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
- Beijing Key Laboratory of Food Non-Thermal Processing, Beijing 100083, China
- Dongying Industrial Product Inspection & Metrology Verification Center, Dongying Administration for Market Regulation, Dongying 257091, China
| | - Yun Xie
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Beijing 100083, China
- Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
- Beijing Key Laboratory of Food Non-Thermal Processing, Beijing 100083, China
| | - Bingyi Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Beijing 100083, China
- Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
- Beijing Key Laboratory of Food Non-Thermal Processing, Beijing 100083, China
| | - Siqi Li
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Wenhua Yu
- Shandong Wonderful Biotech Co., Ltd., Dongying 257500, China
| | - Aiqian Ye
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Qing Guo
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Beijing 100083, China
- Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
- Beijing Key Laboratory of Food Non-Thermal Processing, Beijing 100083, China
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Zhang S, Li ZM, Feng YC, Wang CY, Zhang DJ. Processing Enhances Coix Seed Prolamins Structure and Releases Functional Peptides after Digestion: In Silico and In Vitro Studies. Foods 2023; 12:2500. [PMID: 37444238 PMCID: PMC10340764 DOI: 10.3390/foods12132500] [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: 05/26/2023] [Revised: 06/25/2023] [Accepted: 06/25/2023] [Indexed: 07/15/2023] Open
Abstract
Dipeptidyl peptidase-IV (DPP-IV) is a key target for the treatment of type 2 diabetes mellitus. It is possible that peptides that precisely regulate DPP-IV could be released from coix seed prolamins (CSP), but whether this happens has not yet been investigated. We performed the in silico digestion of CSP and predicted the bioactivity, absorption, transport, toxicity, and allergenicity of the resulting peptides. The simulation predicted that 47 non-toxic bioactive peptides would be released. After screening these, we found that 64.58% of them could possess DPP-IV inhibitory activity. The effect of thermal processing on the amino acid composition and structural properties of CSP was determined, and the DPP-IV inhibitory activity of its digestion-derived peptides was also assessed. The results showed that processing could change the flavour of coix seed and the supply of amino acids. After processing, the spatial conformation of CSP changed from ordered to disordered, and the peptide content and the DPP-IV inhibitory activity of its digestion products significantly increased by 19.89-30.91% and 36.84-42.02%, respectively. These results support the hypothesis that processing can change the protein structure and increase the probability that bioactive peptides will be released. They also have important implications for the development of bioactive peptides and the intensive processing of coix seeds.
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Affiliation(s)
- Shu Zhang
- College of Food, Heilongjiang Bayi Agricultural University, Xinfeng Lu 5, Daqing 163319, China; (S.Z.); (Z.-M.L.); (C.-Y.W.)
| | - Zhi-Ming Li
- College of Food, Heilongjiang Bayi Agricultural University, Xinfeng Lu 5, Daqing 163319, China; (S.Z.); (Z.-M.L.); (C.-Y.W.)
| | - Yu-Chao Feng
- College of Food, Heilongjiang Bayi Agricultural University, Xinfeng Lu 5, Daqing 163319, China; (S.Z.); (Z.-M.L.); (C.-Y.W.)
| | - Chang-Yuan Wang
- College of Food, Heilongjiang Bayi Agricultural University, Xinfeng Lu 5, Daqing 163319, China; (S.Z.); (Z.-M.L.); (C.-Y.W.)
- National Coarse Cereals Engineering Research Center, Daqing 163319, China
| | - Dong-Jie Zhang
- College of Food, Heilongjiang Bayi Agricultural University, Xinfeng Lu 5, Daqing 163319, China; (S.Z.); (Z.-M.L.); (C.-Y.W.)
- National Coarse Cereals Engineering Research Center, Daqing 163319, China
- Key Laboratory of Agro-Products Processing and Quality Safety of Heilongjiang Province, Daqing 163319, China
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Zheng X, Zou B, Ren C, Xu X, Du M, Wu C. Mechanisms of heat-mediated aggregation behavior of water-soluble cod protein. Food Chem 2023; 419:135973. [PMID: 37011572 DOI: 10.1016/j.foodchem.2023.135973] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2022] [Revised: 02/20/2023] [Accepted: 03/15/2023] [Indexed: 04/05/2023]
Abstract
Cod proteins (CPs) are considered potential functional ingredients for developing gel-based foods, but present studies on the aggregation behavior of CPs upon heating remain limited. With this respect, the heat-induced aggregation kinetics of CPs at a subunit level was investigated. Based on different centrifugal forces, CPs aggregates were divided into three fractions: large-sized, intermediary-sized, and small-sized aggregates. SDS-PAGE and diagonal SDS-PAGE indicated that myosin heavy chains exhibited a higher affinity with actin to form intermediary-sized and large-sized aggregates; tropomyosin and myosin light chains were hardly engaged in the thermal aggregation and formed small-sized aggregates. The highly-polymerized aggregates adopted considerable transitions of helix-to-sheet in protein structures, whereas the structure of small-sized aggregates featured substantial helix-coil transitions. Furthermore, molecular interactions at different heating stages were revealed. These novel insights might advance our knowledge on the heat-induced aggregation behavior of CPs and provide fundamental information for the application of CPs in gel-based foods.
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Affiliation(s)
- Xiaohan Zheng
- National Engineering Research Center of Seafood, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, China
| | - Bowen Zou
- National Engineering Research Center of Seafood, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, China
| | - Chao Ren
- National Engineering Research Center of Seafood, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, China
| | - Xianbing Xu
- National Engineering Research Center of Seafood, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, China
| | - Ming Du
- National Engineering Research Center of Seafood, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, China
| | - Chao Wu
- National Engineering Research Center of Seafood, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, China.
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