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Wang Z, Lan T, Jiang J, Song T, Liu J, Zhang H, Lin K. On the modification of plant proteins: Traditional methods and the Hofmeister effect. Food Chem 2024; 451:139530. [PMID: 38703723 DOI: 10.1016/j.foodchem.2024.139530] [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: 10/12/2023] [Revised: 04/06/2024] [Accepted: 04/28/2024] [Indexed: 05/06/2024]
Abstract
With increasing consumer health awareness and demand from some vegans, plant proteins have received a lot of attention. Plant proteins have many advantages over animal proteins. However, the application of plant proteins is limited by a number of factors and there is a need to improve their functional properties to enable a wider range of applications. This paper describes the advantages and disadvantages of traditional methods of modifying plant proteins and the appropriate timing for their use, and collates and describes a method with fewer applications in the food industry: the Hofmeister effect. It is extremely simple but efficient in some respects compared to traditional methods. The paper provides theoretical guidance for the further development of plant protein-based food products and a reference value basis for improving the functional properties of proteins to enhance their applications in the food industry, pharmaceuticals and other fields.
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Affiliation(s)
- Ziming Wang
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
| | - Tiantong Lan
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
| | - Jing Jiang
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
| | - Tingyu Song
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
| | - Jingsheng Liu
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
| | - Hao Zhang
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China.
| | - Ke Lin
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
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2
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Liu Y, Yuan R, Jiang L, Qi M, Li H, Chen S, Ma C, Wang C. Extrusion modification of prolamins from distiller's grains to facilitate the construction of biopolymer films. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:5565-5576. [PMID: 38372364 DOI: 10.1002/jsfa.13391] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 11/23/2023] [Accepted: 02/12/2024] [Indexed: 02/20/2024]
Abstract
BACKGROUND Distiller's grains (DGs), which are rich in natural ingredients such as prolamins, are often used as low-value feed or discarded directly, resulting in great environmental pollution and resource waste. Prolamins from DGs (PDGs) were found to be a potential material for the construction of biopolymer films due to their good film-forming properties. In this study, extrusion processing was conducted to modify the physicochemical and structural properties of PDGs to facilitate the construction of biopolymer films with superior characteristics. RESULTS Results indicated that extrusion led to improved solubility (17.91% to 39.95%) and increased disulfide bonds (1.46 to 6.13 μmol g-1) in PDGs. The total and sulfur amino acid contents of extruded PDGs were increased by 13.26% and 38.83%, respectively. New aggregation patterns were formed after extrusion according to the results of scanning electron microscopy, Fourier transform infrared spectroscopy and X-ray diffraction. Extrusion resulted in reduced surface hydrophobicity of PDGs (10 972 to 3632), sufficient evidence for which could be also found from structure analyses of PDGs. Finally, PDGs extruded at 110 °C were found to facilitate the forming of biopolymer films with superior mechanical properties, water resistance and thermal stability. CONCLUSIONS Physicochemical and structural properties of PDGs were effectively modified by extrusion processing, and extrusion modification of PDGs could be a great way to facilitate the construction of biopolymer films with superior characteristics. It could provide more possibilities to extend the applications of DGs to alleviate the problems of environmental pollution and resource waste. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Yao Liu
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Ruoyun Yuan
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Lijun Jiang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Mingming Qi
- 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
| | - Shanfeng Chen
- 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
| | - Chenjie Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
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Wu J, Tang Y, Zhang M, Chen W, Chen H, Zhong Q, Pei J, He R, Chen W. Mechanism for improving the in vitro digestive properties of coconut milk by modifying the structure and properties of coconut proteins with monosodium glutamate. Food Res Int 2024; 185:114288. [PMID: 38658074 DOI: 10.1016/j.foodres.2024.114288] [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: 11/29/2023] [Revised: 03/09/2024] [Accepted: 03/27/2024] [Indexed: 04/26/2024]
Abstract
In this paper, the effect of monosodium glutamate (MSG) on coconut protein (CP) solubility, surface hydrophobicity, emulsification activity, ultraviolet spectroscopy and fluorescence spectroscopy was investigated. Meanwhile, the changes in the in vitro digestive properties of coconut milk were also further analyzed. MSG treatment altered the solubility and surface hydrophobicity of CP, thereby improving protein digestibility. Molecular docking showed that CP bound to pepsin and trypsin mainly through hydrogen bonds and salt bridges. And MSG increased the cleavable sites of pepsin and trypsin on CP, thus further improving the protein digestibility. In addition, MSG increased the Na+ concentration in coconut milk, promoted flocculation and aggregation between coconut milk droplets, which prevented the binding of lipase and oil droplets and inhibited lipid digestion. These findings may provide new ideas and insights to improve the digestive properties of plant-based milk.
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Affiliation(s)
- Jiawu Wu
- HNU-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, PR China
| | - Yingjiao Tang
- HNU-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, PR China
| | - Ming Zhang
- HNU-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, PR China
| | - Wenxue Chen
- HNU-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, PR China
| | - Haiming Chen
- HNU-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, PR China
| | - Qiuping Zhong
- HNU-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, PR China
| | - Jianfei Pei
- HNU-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, PR China
| | - Rongrong He
- HNU-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, PR China.
| | - Weijun Chen
- HNU-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, PR China.
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Hu Y, Zhou C, Zeng X, Xia Q, Sun Y, Pan D. Phosphate type dependent phosphorylation on the interfacial and emulsion stabilizing behaviors of goose liver protein: Perspective of protein charging. Colloids Surf B Biointerfaces 2024; 238:113872. [PMID: 38555762 DOI: 10.1016/j.colsurfb.2024.113872] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2024] [Revised: 02/28/2024] [Accepted: 03/21/2024] [Indexed: 04/02/2024]
Abstract
Elucidation on the emulsifying behaviors of goose liver protein (GLP) from interfacial perspective was scarce when protein charging was altered. This work aimed to elucidate the role of phosphorylation on the interfacial associative interaction and then emulsion stabilizing properties of GLP using three structurally relevant phosphates of sodium trimetaphosphate (STMP), sodium tripolyphosphate (STPP) and sodium pyrophosphate (TSPP). A monotonic increment of protein charging treated from STMP, STPP to TSPP caused progressively increased particle de-aggregation, surface hydrophobicity and structural flexibility of GLP. Compared with STMP and TSPP, STPP phosphorylation rendered the most strengthened interfacial equilibrium pressure (11.98 ± 0.24 mN/m) due to sufficient unfolding but moderated charging character conveyed. Desorption curve and interfacial protein microstructure indicated that STPP phosphorylation caused the highest interfacial connectivity between proteins adsorbed onto the same droplet, as was also verified by interfacial elastic modulus (10.3 ± 0.21 mN/m). STPP treated GLP also yielded lowest droplet size (8.16 ± 0.10 μm), flocculation (8.18%) and Turbiscan stability index (8.78 ± 0.36) of emulsion but most improved microrheological properties. Overall, phosphorylation functioned itself in fortifying the intradroplet protein-protein interaction but restraining the interdroplet aggregation, and STPP phosphorylation endowed the protein with most enhanced interfacial stabilization and emulsifying efficiency.
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Affiliation(s)
- Yangyang Hu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products; Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food Science & Engineering, Ningbo University, Ningbo 315211, China
| | - Changyu Zhou
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products; Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food Science & Engineering, Ningbo University, Ningbo 315211, China
| | - Xiaoqun Zeng
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products; Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food Science & Engineering, Ningbo University, Ningbo 315211, China
| | - Qiang Xia
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products; Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food Science & Engineering, Ningbo University, Ningbo 315211, China
| | - Yangying Sun
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products; Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food Science & Engineering, Ningbo University, Ningbo 315211, China.
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products; Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food Science & Engineering, Ningbo University, Ningbo 315211, China.
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Wen L, Dai H, Li S, Liang H, Li B, Li J. Improvement of processable properties of plant-based high internal phase emulsions by mung bean protein isolate based on pH shift treatment. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38619073 DOI: 10.1002/jsfa.13529] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/11/2024] [Revised: 03/13/2024] [Accepted: 04/15/2024] [Indexed: 04/16/2024]
Abstract
BACKGROUND High internal phase emulsions (HIPEs) are unique emulsion systems that transform liquid oil into solid-like fats, thus avoiding the use of saturated fat and leading to a healthier and more sustainable food system for consumers. HIPEs with oil volume fraction (ϕ) of 75-85% were fabricated with mung bean protein isolate (MPI) under different pH shift treatments at 1.0% concentration through the one-step method. In the present study, we investigated the physical properties, microstructures, processing properties, storage stability and rheological properties of HIPEs. RESULTS The results suggested that the properties of MPI under different pH shift treatments were improved to different degrees, stabilizing HIPEs (ϕ = 75-85%) with various processability to meet food processing needs. Under alkali shift treatment conditions, the particle size of MPI was significantly reduced with better solubility. Moreover, the exposure of hydrophobic groups increased the surface hydrophobicity of MPI, awarding MPI better emulsifying properties, which could stabilize the HIPEs with higher oil phase fraction. In addition, the MPI under pH 12 shift treatment (MPI-12) had the best oil-carrying ability to form the stable HIPEs with oil volume fraction (ϕ) up to 85%, which was the highest oil phase in preparing the HIPEs using plant protein solely at a low concentration under neutral conditions. CONCLUSION A series of stable HIPEs with different processing properties was simply and feasibly fabricated and these are of great potential in applying edible HIPEs. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Luming Wen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Shenzhen, China
- Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, China
| | - Hongmin Dai
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Shenzhen, China
| | - Sha Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Shenzhen, China
| | - Hongshan Liang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Shenzhen, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Shenzhen, China
- Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, China
| | - Jing Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Shenzhen, China
- Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, China
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6
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Kaur G, Kaur N, Wadhwa R, Tushir S, Yadav DN. Techno-functional attributes of oilseed proteins: influence of extraction and modification techniques. Crit Rev Food Sci Nutr 2023:1-20. [PMID: 38153305 DOI: 10.1080/10408398.2023.2295434] [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: 12/29/2023]
Abstract
Plant-based protein isolates and concentrates are nowadays becoming popular due to their nutritional, functional as well as religious concerns. Among plant proteins, oilseeds, a vital source of valuable proteins, are continuously being explored for producing protein isolates/concentrates. This article delineates the overview of conventional as well as novel methods for the extraction of protein and their potential impact on its hydration, surface properties, and rheological characteristics. Moreover, proteins undergo several modifications using physical, chemical, and biological techniques to enhance their functionality by altering their microstructure and physical performance. The modified proteins hold a pronounced scope in novel food formulations. An overview of these protein modification approaches and their effects on the functional properties of proteins have also been presented in this review.
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Affiliation(s)
- Gurjeet Kaur
- Food Grains and Oilseeds Processing Division, ICAR-Central Institute of Post-harvest Engineering & Technology, Ludhiana, India
| | - Navjot Kaur
- Food Grains and Oilseeds Processing Division, ICAR-Central Institute of Post-harvest Engineering & Technology, Ludhiana, India
| | - Ritika Wadhwa
- Food Grains and Oilseeds Processing Division, ICAR-Central Institute of Post-harvest Engineering & Technology, Ludhiana, India
| | - Surya Tushir
- Food Grains and Oilseeds Processing Division, ICAR-Central Institute of Post-harvest Engineering & Technology, Ludhiana, India
| | - Deep Narayan Yadav
- Food Grains and Oilseeds Processing Division, ICAR-Central Institute of Post-harvest Engineering & Technology, Ludhiana, India
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7
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Chen J, Chai J, Sun X, Tao Y, Chen X, Zhou G, Xu X. Unexpected variations in the effects of ultrasound-assisted myofibrillar protein processing under varying viscosity conditions. ULTRASONICS SONOCHEMISTRY 2023; 99:106553. [PMID: 37574643 PMCID: PMC10448329 DOI: 10.1016/j.ultsonch.2023.106553] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/23/2023] [Revised: 07/30/2023] [Accepted: 08/05/2023] [Indexed: 08/15/2023]
Abstract
The efficient synthesis of myofibrillar protein(MRN)-gallic acid (GAD) complex in ultrasound (UID)-assisted processing is a challenging problem in food manufacturing. In this investigation, the effect of viscosity characteristics on the efficiency of UID processing in MRN-based beverages was analyzed. Both viscosity and surface tension can increase sono-physico-chemical effects on the degradation of terephthalic acid and crystal violet, with surface tension having a more significant effect (negative correlation, R2 = 0.99) than viscosity (positive correlation, R2 = 0.79). The structural indicators and microstructure demonstrated that the reaggregation and refolding of the MRN structure during the modification procedure occurred with relatively small three-dimensional dimensions. Compared to the MRN/GAD4 group, the water contact angle of the MRN/GAD7 system enhanced by 129.44%, leading to greater system stability. The ABTS-scavenging capacity of the system increased by approximately 19.45% due to the increase in viscosity of these two categories.
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Affiliation(s)
- Jiahui Chen
- Key Laboratory of Meat Processing, Ministry of Agriculture, State Key Lab of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Jiale Chai
- Key Laboratory of Meat Processing, Ministry of Agriculture, State Key Lab of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xiaomei Sun
- Key Laboratory of Meat Processing, Ministry of Agriculture, State Key Lab of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Ye Tao
- Key Laboratory of Meat Processing, Ministry of Agriculture, State Key Lab of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xing Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing, Ministry of Agriculture, State Key Lab of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xinglian Xu
- Key Laboratory of Meat Processing, Ministry of Agriculture, State Key Lab of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
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8
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Zhao Q, Fan L, Li J. High internal phase emulsion gels stabilized by phosphorylated perilla protein isolate for protecting hydrophobic nutrients: Adjusting emulsion performance by incorporating chitosan-protocatechuic acid conjugate. Int J Biol Macromol 2023; 239:124101. [PMID: 36958452 DOI: 10.1016/j.ijbiomac.2023.124101] [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: 01/03/2023] [Revised: 03/07/2023] [Accepted: 03/16/2023] [Indexed: 03/25/2023]
Abstract
The delivery vehicles based on protein-polysaccharide-polyphenol are promising methods to encapsulate bioactive components with the aim of improving their solubility and bioavailability. In this study, chitosan-protocatechuic acid (CSPA) conjugate interacted with phosphorylated perilla protein isolate (LZPI) to engineer a composite antioxidant interfacial architecture to delay lipid oxidation and regulate the stability and digestion profiles of β-carotene loaded in high internal phase emulsions (HIPEs). Compared to LZPI, the LZPI-CSPA complexes formed by hydrogen bond and electrostatic interaction showed improved wettability and reduced interfacial tension, which facilitated their adsorption at the interface. Furthermore, the addition of CSPA conjugate promoted the formation of interconnected network structure of LZPI-stabilized HIPEs, thereby endowing them with excellent viscoelasticity and storage stability. Moreover, the denser interfacial film based on LZPI-CSPA complexes effectively decreased the contents of lipid hydroperoxide and malondialdehyde in HIPEs, thus improving their oxidation stability. The encapsulation of β-carotene by LZPI-CSPA complex-stabilized HIPEs could further enhance its retention rate against different environmental stresses. After in vitro simulated digestion, the bioaccessibility of β-carotene also improved, reaching the highest value in HIPEs containing 1.5 % CSPA conjugate. These findings will give a reference for the fabrication of delivery vehicles to enhance the stability and bioaccessibility of bioactive components.
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Affiliation(s)
- Qiaoli Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Liuping Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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9
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Jia B, Chen J, Yang G, Bi J, Guo J, Shang K, Wang S, Wu Z, Zhang K. Improvement of solubility, gelation and emulsifying properties of myofibrillar protein from mantis shrimp (Oratosquilla oratoria) by phosphorylation modification under low ionic strength of KCl. Food Chem 2023; 403:134497. [DOI: 10.1016/j.foodchem.2022.134497] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2022] [Revised: 09/29/2022] [Accepted: 09/30/2022] [Indexed: 11/06/2022]
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10
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Zhao Q, Fan L, Liu Y, Li J. Mayonnaise-like high internal phase Pickering emulsions stabilized by co-assembled phosphorylated perilla protein isolate and chitosan for extrusion 3D printing application. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108133] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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11
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Sriprablom J, Tatikunakorn P, Lerdpriyanun P, Suphantharika M, Wongsagonsup R. Effect of single and dual modifications with cross-linking and octenylsuccinylation on physicochemical, in-vitro digestibility, and emulsifying properties of cassava starch. Food Res Int 2023; 163:112304. [PMID: 36596204 DOI: 10.1016/j.foodres.2022.112304] [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: 06/21/2022] [Revised: 12/01/2022] [Accepted: 12/03/2022] [Indexed: 12/13/2022]
Abstract
Native cassava starch (NCS) was chemically modified by cross-linking (CL), octenylsuccinylation (OS), CL followed by OS, and OS followed by CL. The modified cassava starches (MCS) were determined for physicochemical, in-vitro digestibility, and emulsifying properties. For the dual modifications, the functional groups introduced in the first modification were partially replaced by the ones that introduced in the second modification. The X-ray diffraction pattern and relative crystallinity of cassava starch did not change by both modifications, indicating that both reactions occurred predominantly in amorphous regions as well as on the surface of starch granules and did not alter the crystalline pattern in the granules. The physicochemical and emulsifying properties of the dual MCS were predominantly affected by the functional groups introduced in the second modification. For the in-vitro digestibility, the dual MCS exhibited the highest resistant starch content of 19.48-22.00% in comparison with the NCS (6.05%) and the single MCS (10.76-14.49%), possibly due to a synergistic effect of the functional groups introduced in the first and second modifications.
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Affiliation(s)
- Jiratthitikan Sriprablom
- Division of Food Technology, Kanchanaburi Campus, Mahidol University, Kanchanaburi 71150, Thailand
| | - Pimteera Tatikunakorn
- Division of Food Technology, Kanchanaburi Campus, Mahidol University, Kanchanaburi 71150, Thailand
| | - Pantira Lerdpriyanun
- Division of Food Technology, Kanchanaburi Campus, Mahidol University, Kanchanaburi 71150, Thailand
| | - Manop Suphantharika
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
| | - Rungtiwa Wongsagonsup
- Division of Food Technology, Kanchanaburi Campus, Mahidol University, Kanchanaburi 71150, Thailand.
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12
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Hu Y, Du L, Sun Y, Zhou C, Pan D. Recent developments in phosphorylation modification on food proteins: Structure characterization, site identification and function. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108390] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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13
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Changes in structure and emulsifying properties of coconut globulin after the atmospheric pressure cold plasma treatment. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108289] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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14
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Improvement in Emulsifying Capacity of Goose Liver Protein Treated by pH Shifting with Addition of Sodium Tripolyphosphate and Its Proteomics Analysis. Foods 2022; 11:foods11213329. [PMID: 36359943 PMCID: PMC9656055 DOI: 10.3390/foods11213329] [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: 09/23/2022] [Revised: 10/08/2022] [Accepted: 10/19/2022] [Indexed: 12/01/2022] Open
Abstract
Goose liver isolate treated by pH shifting and pH shifting/non-enzyme phosphorylation with goose liver isolate was used as a control. The functional property differences in the protein and proteins involved in the interfacial layer treated with pH shifting and non-enzyme phosphorylation were studied. Compared with the goose protein isolates (GPIs) at pH 7.0, the GPIs treated by pH shifting was not a good choice to be an emulsifier in a neutral environment, and non-enzyme phosphorylation inhibited the negative effects of pH shifting treatment and improved protein properties. The results of proteomics showed that the identified proteins in the interfacial layer belong to hydrophilic proteins. Non-enzyme phosphorylation increased the abundances of most proteins due to ion strength, including some phosphorylated proteins. Correlation analysis indicated that protein solubility was highly positively related with S0, intrinsic fluorescence, total sulfhydryl, free sulfhydryl, A0A0K1R5T3, R0KA48, R0KFP7, U3J1L1, P01989, R0JSM9, and R0LAD1, and was also highly negatively related with particle size and R0M210, R0M714, and R0LFA3. The emulsifying activity index (EAI) demonstrated highly positive correlation with protein solubility, and was correlated with R0JKI4, R0KK84, R0L1Y3, R0LCM7, A0A068C605, and U3IW62.
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Li X, Fan L, Li J. Extrusion-based 3D printing of high internal phase emulsions stabilized by co-assembled β-cyclodextrin and chitosan. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108036] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Zhao Q, Hong X, Fan L, Liu Y, Li J. Freeze-thaw stability and rheological properties of high internal phase emulsions stabilized by phosphorylated perilla protein isolate: Effect of tea saponin concentration. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Hu F, Zou PR, Zhang F, Thakur K, Khan MR, Busquets R, Zhang JG, Wei ZJ. Wheat gluten proteins phosphorylated with sodium tripolyphosphate: Changes in structure to improve functional properties for expanding applications. Curr Res Food Sci 2022; 5:1342-1351. [PMID: 36082141 PMCID: PMC9445281 DOI: 10.1016/j.crfs.2022.08.014] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 08/13/2022] [Accepted: 08/22/2022] [Indexed: 11/24/2022] Open
Abstract
Poor solubility of wheat gluten proteins (WG) has negative impact on functional attributes such as gelation and emulsification, which limits it use in the food industry. In this study, WG underwent different degrees of phosphorylation using sodium tripolyphosphate (STP). Phosphoric acid groups were successfully incorporated in the WG via covalent bonding (C–N–P and C–O–P) involving hydroxyl and primary amino groups from WG. The introduction of phosphoric acid groups increased the negative charge of phosphorylation-WG, which caused the enhancement of electrostatic repulsion between proteins and reduced the droplet size in emulsions, thereby allowing proteins to be more efficiently dispersed in the solution system. The change of structure induced with phosphorylation improved hydration of protein, making the WG with higher solubility, thereby resulting in the improvement of its emulsification, foaming, thermal stability, and rheological properties. Therefore, WG can be modified by phosphorylation which caused an overall improvement of functional properties, thus facilitating the expansion of WG applications. Functional properties of WG were enhanced with phosphorylation (PP). The P2p at 133.1 eV and the bonds of C–O–P and C–N–P were found in PP-WG. Greater ζ-potential, solubility, viscosity, foaming in PP- WG. Phosphorylation increased WG thermal stability and gel properties.
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