1
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Cheng H, Wang Y, Hong Y, Wu F, Shen L, Lin X. Low-viscosity hydroxypropyl methylcellulose obtained by electron beam irradiation and its performance in spray drying. Int J Biol Macromol 2024; 275:133626. [PMID: 38964691 DOI: 10.1016/j.ijbiomac.2024.133626] [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: 11/19/2023] [Revised: 05/26/2024] [Accepted: 07/01/2024] [Indexed: 07/06/2024]
Abstract
Low-viscosity hydroxypropyl methylcellulose (HPMC) was obtained by electron beam irradiation, and its use as an excipient for improving the properties of spray dried pharmaceutical powders was investigated. The minimum molecular weight of HPMC which could maintain the capacity of encapsulation and powder modification was explored. As the irradiation dose was increased from 10 to 200 kGy, the molecular weight and viscosity of HPMC decreased linearly. However, its main structure and degrees of methoxy and hydroxypropyl substitution were not significantly affected. The irradiated HPMC could encapsulate particles during spray drying and, thus, modify powder properties. Furthermore, the water content of spray-dried powders with irradiated HPMC was lower than that with parent HPMC. After the spray-dried powder with irradiated HPMC was prepared into granules, their dissolution rate was also faster. However, in order to achieve high encapsulation, the molecular weight of HPMC should be ensured to be above 7.5 kDa. The designated low-viscosity HPMC obtained by electron beam irradiation is a suitable powder-modification material for use in spray drying, and it shows promise as a superior excipient in medicine, food, paint industries, among others.
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Affiliation(s)
- Hong Cheng
- School of Pharmacy, Shanghai University of Traditional Chinese Medicine, Shanghai 201203, PR China
| | - Youjie Wang
- Engineering Research Center of Modern Preparation Technology of TCM of Ministry of Education, Shanghai University of Traditional Chinese Medicine, Shanghai 201203, PR China.
| | - Yanlong Hong
- Shanghai Innovation Center of Traditional Chinese Medicine Health Service, Shanghai University of Traditional Chinese Medicine, Shanghai 201203, PR China
| | - Fei Wu
- Engineering Research Center of Modern Preparation Technology of TCM of Ministry of Education, Shanghai University of Traditional Chinese Medicine, Shanghai 201203, PR China
| | - Lan Shen
- School of Pharmacy, Shanghai University of Traditional Chinese Medicine, Shanghai 201203, PR China
| | - Xiao Lin
- School of Pharmacy, Shanghai University of Traditional Chinese Medicine, Shanghai 201203, PR China.
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2
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Zhang Y, Liu J, Yan Z, Zhang R, Du Z, Shang X, Zhang T, Liu X. Mechanism of ultrasound-induced soybean/egg white composite gelation: Gel properties, morphological structure and co-aggregation kinetics. Int J Biol Macromol 2024; 266:131267. [PMID: 38556233 DOI: 10.1016/j.ijbiomac.2024.131267] [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: 10/27/2023] [Revised: 03/05/2024] [Accepted: 03/28/2024] [Indexed: 04/02/2024]
Abstract
This study aims to develop ultrasound-assisted acid-induced egg white protein (EWP)-soy protein isolate (SPI) composite gels and to investigate the mechanistic relationship between the co-aggregation behavior of composite proteins and gel properties through aggregation kinetics monitored continuously by turbidity. The results showed that the inclusion of EWP caused the attenuation of gel properties and maximum aggregation (Amax) because EWP could aggregate with SPI at a higher rate (Kapp), which impeded the interaction between SPI and the formation of a continuous gelling network. In the EWP-dominated system, SPI with higher molecular weights also increased the fractal dimension of gels. Ultrasound improved properties of composite gels, especially the SPI-dominated system. After ultrasound treatment, the small, uniform size of co-aggregates and the decrease in potential led to an increase in the aggregation rate and formation of dense particles, consistent with an increase in gelation rate and texture properties. Excessively fast aggregation generated coarse chains and more pores. Still, the exposure of free sulfhydryl groups assisted the gel structure units to form a compact network through disulfide bonding. On the whole, the study could provide theoretical support for a deeper understanding on the interaction mechanism and gelation of composite proteins.
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Affiliation(s)
- Yudan Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Jingbo Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China.
| | - Zhaohui Yan
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Renzhao Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Zhiyang Du
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Xiaomin Shang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Ting Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China.
| | - Xuanting Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China.
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3
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Bouallegue A, Sabbah M, Di Pierro P, Salamatullah AM, Bourhia M, Ellouz-Chaabouni S. Properties of Active Levan-Bitter Vetch Protein Films for Potential Use in Food Packaging Applications. ACS OMEGA 2023; 8:42787-42796. [PMID: 38024774 PMCID: PMC10652369 DOI: 10.1021/acsomega.3c05627] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Revised: 10/08/2023] [Accepted: 10/19/2023] [Indexed: 12/01/2023]
Abstract
ζ-potential and Z-average were determined on film-forming solutions of bitter vetch-levan-based films prepared at different ratios in the absence and presence of glycerol as a plasticizer. The casting method was used to obtain manageable films. The results revealed that levan increases the elongation at break of bitter vetch protein films and reduces the tensile strength. The optimal result was obtained through the film that was prepared with the ratio of 50% bitter vetch proteins and 50% levan, in terms of mechanical properties. The surfaces of the prepared films appeared to be more compact and smooth. On increasing the glycerol concentration in the bitter vetch protein-levan films, the oxygen and water vapor permeability increased compared to the control (P < 0.05). Based on the overall results, the reinforcement of bitter vetch proteins with levan at a ratio of 1:1 represents optimal film properties in the presence of a low concentration of glycerol. The proposed film is suggested as an innovative packaging system for beef meat to preserve its quality over time.
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Affiliation(s)
- Amir Bouallegue
- Laboratory
for the Improvement of Plants and Valorization of Agroressources,
National School of Engineering of Sfax (ENIS), University of Sfax, Sfax 3038, Tunisia
| | - Mohammed Sabbah
- Department
of Nutrition and Food Technology, An-Najah
National University, P.O. Box 7 Nablus, Palestine
| | - Prospero Di Pierro
- Department
of Chemical Sciences, University of Naples
“Federico II”, 80126 Naples, Italy
| | - Ahmad Mohammad Salamatullah
- Department
of Food Science & Nutrition, College of Food and Agricultural
Sciences, King Saud University, 11 P.O. Box 2460, Riyadh 11451, Saudi Arabia
| | - Mohammed Bourhia
- Department
of Chemistry and Biochemistry, Faculty of Medicine and Pharmacy, Ibn Zohr University, Laayoune 70000, Morocco
| | - Semia Ellouz-Chaabouni
- Laboratory
for the Improvement of Plants and Valorization of Agroressources,
National School of Engineering of Sfax (ENIS), University of Sfax, Sfax 3038, Tunisia
- Common Service
Unit of Bioreactor Coupled with an Ultrafilter, National School of
Engineering, Sfax University, P.O. Box 1173, Sfax 3038, Tunisia
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4
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Tang N, Zhang C, Ma K, Wang X, Xiao L, Zhang X, Rui X, Li W. Advanced structural characterization and in vitro fermentation prebiotic properties of cell wall polysaccharide from Kluyveromyces marxianus. Int J Biol Macromol 2023; 241:124420. [PMID: 37085078 DOI: 10.1016/j.ijbiomac.2023.124420] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 02/26/2023] [Accepted: 04/08/2023] [Indexed: 04/23/2023]
Abstract
Through previous study, the three yeast α-mannans (MPS) from various sources of Kluyveromyces marxianus (LZ-MPS, MC-MPS, and G-MPS) were preliminarily characterized. In this study, the advanced structural characterization and the in vitro human fecal fermentation behavior of the three MPS were investigated. According to the results of this study, the polysaccharide molecules of the three MPS were aggregated in solution, supporting their branched chain structure. After in vitro fermentation, the molecular weight and pH of fermentation broth decreased significantly, indicating that the three MPS could be utilized by human gut microbiota. Meanwhile, the production of total short-chain fatty acids (SCFAs) of the three MPS was promoted, especially the production of propionic acid was 45.55, 38.23, and 38.87 mM, respectively. In particular, the three MPS have the ability to alter the composition of human gut microbiota, especially to promote the proliferation of Bacteroidetes, suggesting that the bioactivities of the three MPS can be significantly influenced by intestine Bacteroidetes. In terms of metabolism, all MPS can promote cofactors, vitamins, amino acid metabolism, and glycan biosynthesis and metabolism of bacteria. In consequence, the three MPS were confirmed to regulate the human gut microbiota, increase the level of SCFAs, promote the metabolisms of bacteria on amino acid and glycan, and improve the intestinal health.
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Affiliation(s)
- Nanyu Tang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Changliang Zhang
- Jiangsu Biodep Biotechnology Co., Ltd., Jiangyin, Jiangsu 214400, PR China; Probiotics Australia Pty, Ormeau, Queensland 4208, Australia
| | - Kai Ma
- Jiangsu Biodep Biotechnology Co., Ltd., Jiangyin, Jiangsu 214400, PR China; Probiotics Australia Pty, Ormeau, Queensland 4208, Australia
| | - Xiaomeng Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Luyao Xiao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Xueliang Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Xin Rui
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Wei Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China.
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5
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Gantumur MA, Hussain M, Li J, Hui M, Bai X, Sukhbaatar N, Li J, Chen W, Hou J, Jiang Z. Modification of fermented whey protein concentrates: Impact of sequential ultrasound and TGase cross-linking. Food Res Int 2023; 163:112158. [PMID: 36596109 DOI: 10.1016/j.foodres.2022.112158] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 11/01/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
Abstract
This study aimed to examine the impact of fermentation process on whey protein and improve the general properties of fermented whey protein concentrate (FWPC) recovered by a combined ultrafiltration-diafiltration (UF-DF) operation. Impacts of sequential ultrasound (US) pretreatment and transglutaminase (TGase) crosslinking on structural, functional, and physicochemical properties of FWPCs were investigated. Partially denatured and hydrolyzed fermented whey protein could replace heat denaturation prior to the TGase addition to a whey protein system. Sequential treatment increased the molecular weight of FWPCs as exhibited by both SEM and SDS-PAGE, which demonstrates that modification can lead to the polymers and oligomers production. The zeta potential value increased significantly after US treatment and enzyme catalysis, and all the modified FWPCs were strongly negatively charged. Compared with the secondary structure of untreated FWPCs, the percentage of α-helix and random coil in modified FWPCs significantly increased, while the percentage of β-sheet and β-turns reduced. Solubility, free sulfhydryl groups, and surface hydrophobicity of all FWPCs were significantly improved compared to non-fermented WPC (P < 0.05). Sequential treatment induced a substantial impact on the emulsifying activity and stability of modified samples in comparison with untreated FWPCs. Scanning electron microscope pictures confirmed the positive effects of sequential treatments on texture and void size reduction. Therefore, the application of recovering modified FWPCs is fully recommended as a commercially viable approach for enhanced protein production at the industrial scale.
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Affiliation(s)
- Munkh-Amgalan Gantumur
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, PR China; College of Life Sciences, Northeast Agricultural University, Harbin 150030, PR China
| | - Muhammad Hussain
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, PR China
| | - Jinzhe Li
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, PR China
| | - Mizhou Hui
- College of Life Sciences, Northeast Agricultural University, Harbin 150030, PR China; Frontier Biotechnology Laboratory, Hangzhou International Innovation Center, Zhejiang University, Hangzhou, 311200, PR China
| | - Xi Bai
- College of Life Sciences, Northeast Agricultural University, Harbin 150030, PR China
| | - Narantuya Sukhbaatar
- School of Industrial Technology, Mongolian University of Science and Technology, 14191, Baga toiruu 34, Sukhbaatar district Ulaanbaatar, Mongolia
| | - Jinpeng Li
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, PR China
| | - Wei Chen
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, PR China
| | - Juncai Hou
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, PR China.
| | - Zhanmei Jiang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, PR China.
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6
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Lua HY, Naim MN, P. Mohammed MA, Hamidon F, Abu Bakar NF, Vangnai K, Jittanit W, Teh HF. Inhibition of acrylamide formation in potato strip by ultrasonic‐treated methylcellulose batter. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15652] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Hwee Ying Lua
- Department of Process and Food Engineering Faculty of Engineering Universiti Putra Malaysia Selangor Serdang Malaysia
| | - Mohd Nazli Naim
- Department of Process and Food Engineering Faculty of Engineering Universiti Putra Malaysia Selangor Serdang Malaysia
| | - Mohd Afandi P. Mohammed
- Department of Process and Food Engineering Faculty of Engineering Universiti Putra Malaysia Selangor Serdang Malaysia
| | - Fariza Hamidon
- School of Chemical Engineering Collage of Engineering Universiti Technologi MARA Shah Alam Malaysia
| | - Noor Fitrah Abu Bakar
- School of Chemical Engineering Collage of Engineering Universiti Technologi MARA Shah Alam Malaysia
| | - Kanithaporn Vangnai
- Department of Food Science and Technology Faculty of Agro‐Industry Kasetsart University Bangkok 10900 Thailand
| | - Weerachet Jittanit
- Department of Food Science and Technology Faculty of Agro‐Industry Kasetsart University Bangkok 10900 Thailand
| | - Huey Fang Teh
- Sime Darby Plantation Technology Centre Sdn. Bhd. Serdang Selangor Malaysia
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7
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Can ultrasound treatment replace conventional high temperature short time pasteurization of milk? A critical review. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105375] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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8
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Vasco MF, Campañone LA, Gamboa‐Santos J. Formulation of edible films based on carboxymethylcellulose, cassava starch and alginate using high intensity ultrasound emulsification treatments. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16417] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Maria Florencia Vasco
- CIDCA (CONICET‐CCT y Universidad Nacional de La Plata), 47 y 116 La Plata Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Argentina
| | - Laura Analía Campañone
- CIDCA (CONICET‐CCT y Universidad Nacional de La Plata), 47 y 116 La Plata Argentina
- Facultad de Ingeniería, Universidad Nacional de La Plata, 1 y 47 La Plata Argentina
| | - Juliana Gamboa‐Santos
- CIDCA (CONICET‐CCT y Universidad Nacional de La Plata), 47 y 116 La Plata Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Argentina
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9
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Sert D, Mercan E, Dinkul M, Aydemir S. Processing of skim milk powder made using sonicated milk concentrates: A study of physicochemical, functional, powder flow and microbiological characteristics. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105080] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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10
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Chen L, Dai Y, Hou H, Wang W, Ding X, Zhang H, Li X, Dong H. Effect of high pressure microfluidization on the morphology, structure and rheology of sweet potato starch. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106606] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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11
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Zhou L, Zhang J, Xing L, Zhang W. Applications and effects of ultrasound assisted emulsification in the production of food emulsions: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.008] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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12
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Naso JN, Bellesi FA, Pizones Ruiz-Henestrosa VM, Pilosof AMR. A new methodology to assess the solubility of fatty acids: Impact of food emulsifiers. Food Res Int 2021; 139:109829. [PMID: 33509455 DOI: 10.1016/j.foodres.2020.109829] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2020] [Revised: 10/14/2020] [Accepted: 10/16/2020] [Indexed: 11/17/2022]
Abstract
In food formulations, lipids are normally incorporated as emulsions stabilized by different types of emulsifiers. The emulsifiers can affect fatty acid (FA) solubilization as they can interact with FA. The main purpose of the present work is the development of a methodology to evaluate the FA solubilization in an aqueous medium in the absence and presence of exogenous emulsifiers. To this end, a combination of turbidimetry, oiling off and dynamic light scattering (DLS) was used. The FA solubility, as well as its supramolecular assemblies, were determined by analyzing the changes in the turbidity profile and the corresponding size of particles obtained by DLS. Oleic acid (OA) was used as a model FA and a simulated intestinal fluid (SIF) as the aqueous phase. Emulsifiers of low (Tween 80) and high (protein and polysaccharide) molecular weight were tested. Tween 80 was the only emulsifier that improved OA solubilization, whereas the macromolecules only affected the supramolecular structure that OA adopted, being the structure of these assemblies governed by the emulsifier nature.
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Affiliation(s)
- Julieta N Naso
- ITAPROQ - Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria (1428), Buenos Aires, Argentina; Fellowship Agencia Nacional de Promoción Científica y Tecnológica, Argentina
| | - Fernando A Bellesi
- ITAPROQ - Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria (1428), Buenos Aires, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina
| | - Víctor M Pizones Ruiz-Henestrosa
- ITAPROQ - Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria (1428), Buenos Aires, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina
| | - Ana M R Pilosof
- ITAPROQ - Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria (1428), Buenos Aires, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina.
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13
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Martinez-Solano KC, Garcia-Carrera NA, Tejada-Ortigoza V, García-Cayuela T, Garcia-Amezquita LE. Ultrasound Application for the Extraction and Modification of Fiber-Rich By-Products. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09269-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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14
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Li M, Ma F, Li R, Ren G, Yan D, Zhang H, Zhu X, Wu R, Wu J. Degradation of Tremella fuciformis polysaccharide by a combined ultrasound and hydrogen peroxide treatment: Process parameters, structural characteristics, and antioxidant activities. Int J Biol Macromol 2020; 160:979-990. [DOI: 10.1016/j.ijbiomac.2020.05.216] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2020] [Revised: 05/19/2020] [Accepted: 05/25/2020] [Indexed: 12/17/2022]
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15
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16
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Lua HY, Naim MN, P. Mohammed MA, Hamidon F, Abu Bakar NF. Effects of ultrasonicated methylcellulose coating on French fries during deep frying process. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13332] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Hwee Ying Lua
- Faculty of Engineering, Department of Process and Food EngineeringUniversiti Putra Malaysia Selangor Malaysia
| | - Mohd Nazli Naim
- Faculty of Engineering, Department of Process and Food EngineeringUniversiti Putra Malaysia Selangor Malaysia
| | - Mohd Afandi P. Mohammed
- Faculty of Engineering, Department of Process and Food EngineeringUniversiti Putra Malaysia Selangor Malaysia
| | - Fariza Hamidon
- Faculty of Chemical EngineeringUniversiti Technologi MARA Shah Alam Malaysia
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17
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Ye J, Hua X, Zhao Q, Zhao W, Chu G, Zhang W, Yang R. Chain conformation and rheological properties of an acid-extracted polysaccharide from peanut sediment of aqueous extraction process. Carbohydr Polym 2019; 228:115410. [PMID: 31635751 DOI: 10.1016/j.carbpol.2019.115410] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2019] [Revised: 09/21/2019] [Accepted: 09/29/2019] [Indexed: 12/20/2022]
Abstract
A polysaccharide (PPS) in peanut sediment of aqueous extraction process was obtained at pH4.0, purified via anion-exchange chromatography. The composition, chain conformation and rheological properties were investigated. PPS mainly consisted of arabinose, galacturonic acid, xylose, and rhamnose. The intrinsic viscosity [η] was 0.71 dL/g in 0.1 M NaNO3 solution. The weight-average molar mass Mw and polydispersity index were 3.77 × 105 g/mol and 1.25, suggesting high homogeneity. The average radius of gyration (Rg), hydrodynamic radius (Rh), Rg/Rh ratio and conformation parameter v were 25.5, 18.2, 1.40 and 0.21, respectively, indicating compact coil chain conformation with branched structure. Molecular morphology revealed that PPS displayed chain shape comprised of spheres with a diameter range of 15-50 nm and apparent length of chains mainly ranged from 100 to 300 nm. The aggregation caused by molecular self-association enhanced with concentration increasing. Additionally, Newtonian behavior was observed at various concentrations. Increase in temperature effectively broke this behavior. 10.0 wt.% PPS possessed activation energy of 21.7 KJ/mol, was structured liquid and almost fitted Cox-Merz rule. These closely related with its conformation and molecular self-association behavior.
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Affiliation(s)
- Jianfen Ye
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122, Wuxi, China
| | - Xiao Hua
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122, Wuxi, China
| | - Qiyan Zhao
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122, Wuxi, China
| | - Wei Zhao
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122, Wuxi, China
| | - Guanhe Chu
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122, Wuxi, China
| | - Wenbin Zhang
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122, Wuxi, China
| | - Ruijin Yang
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122, Wuxi, China.
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18
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Kaur H, Gill BS. Effect of high-intensity ultrasound treatment on nutritional, rheological and structural properties of starches obtained from different cereals. Int J Biol Macromol 2019; 126:367-375. [DOI: 10.1016/j.ijbiomac.2018.12.149] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2018] [Revised: 12/09/2018] [Accepted: 12/16/2018] [Indexed: 10/27/2022]
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19
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Zheng Z, Huang Q, Luo X, Xiao Y, Cai W, Ma H. Effects and mechanisms of ultrasound- and alkali-assisted enzymolysis on production of water-soluble yeast β-glucan. BIORESOURCE TECHNOLOGY 2019; 273:394-403. [PMID: 30458409 DOI: 10.1016/j.biortech.2018.11.035] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/12/2018] [Revised: 11/07/2018] [Accepted: 11/08/2018] [Indexed: 05/15/2023]
Abstract
This study investigated the effects and related mechanisms of ultrasound- and alkali-assisted enzymolysis on production of water-soluble yeast β-glucan (WSYG). Results indicated that ultrasound and alkali pretreatments reduced the particle size of yeast β-glucan (YG) from 8.80 μm to 1.77 and 7.19 μm, respectively. Ultrasound-induced cavitation disrupted YG aggregates to a coarse appearance and exposed internal structure. Alkali penetrated into YG particles and broke the YG aggregates into a flake-like morphology by cleaving the linkages within YG chains. Both pretreatments facilitated enzymolysis by enlarging the YG surface area and increased the WSYG yield to 32.3% and 36.2%, respectively. Meanwhile, the purity of WSYG reached 98.8% after zymoprotein removal by DEAE-Sepharose fast flow column. This work not only provides a green method for producing high-purity and high-yield WSYG, but also reveals the mechanisms of ultrasound and alkali pretreatments for improving enzymolysis efficiency by loosening the YG structure and increasing the surface area.
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Affiliation(s)
- Zhaomin Zheng
- College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China
| | - Qilin Huang
- College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China.
| | - Xiaogang Luo
- School of Chemical Engineering and Pharmacy, Wuhan Institute of Technology, Wuhan 430073, Hubei, China
| | - Yidong Xiao
- College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China
| | - Wenfei Cai
- College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China
| | - Huiyu Ma
- College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China
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20
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Effect of ultrasound on the structure and functional properties of transglutaminase-crosslinked whey protein isolate exposed to prior heat treatment. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2018.08.007] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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21
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Pérez-Andrés JM, Charoux CMG, Cullen PJ, Tiwari BK. Chemical Modifications of Lipids and Proteins by Nonthermal Food Processing Technologies. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:5041-5054. [PMID: 29672043 DOI: 10.1021/acs.jafc.7b06055] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
A range of nonthermal techniques have demonstrated process efficacy in ensuring product safety, extension of shelf life, and in general a retention of key quality attributes. However, various physical, chemical and biochemical effects of nonthermal techniques on macro and micro nutrients are evident, leading to both desirable and undesirable changes in food products. The objective of this review is to outline the effects of nonthermal techniques on food chemistry and the associated degradation mechanisms with the treatment of foods. Oxidation is one of the key mechanisms responsible for undesirable effects induced by nonthermal techniques. Degradation of key macromolecules largely depends on the processing conditions employed. Various extrinsic and intrinsic control parameters of high-pressure processing, pulsed electric field, ultrasound processing, and cold atmospheric plasma on chemistry of processed food are outlined. Proposed mechanisms and associated degradation of macromolecules, i.e., proteins, lipids, and bioactive molecules resulting in food quality changes are also discussed.
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Affiliation(s)
- Juan M Pérez-Andrés
- Food Chemistry and Technology , Teagasc Food Research Centre , Dublin 3 , Ireland
- BioPlasma Research Group, School of Food Science and Environmental Health , Dublin Institute of Technology , Cathal Brugha Street , Dublin 1 , Ireland
| | - Clémentine M G Charoux
- Food Chemistry and Technology , Teagasc Food Research Centre , Dublin 3 , Ireland
- School of Biosystems and Food Engineering , University College Dublin , Dublin 4 , Ireland
| | - P J Cullen
- BioPlasma Research Group, School of Food Science and Environmental Health , Dublin Institute of Technology , Cathal Brugha Street , Dublin 1 , Ireland
- Department of Chemical and Environmental Engineering , University of Nottingham , Nottingham , NG7 2RD , U.K
| | - Brijesh K Tiwari
- Food Chemistry and Technology , Teagasc Food Research Centre , Dublin 3 , Ireland
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22
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Feira JMCD, Klein JM, Forte MMDC. Ultrasound-assisted synthesis of polyacrylamide-grafted sodium alginate and its application in dye removal. POLIMEROS 2018. [DOI: 10.1590/0104-1428.11316] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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23
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Albano KM, Cavallieri ÂLF, Nicoletti VR. Electrostatic interaction between proteins and polysaccharides: Physicochemical aspects and applications in emulsion stabilization. FOOD REVIEWS INTERNATIONAL 2018. [DOI: 10.1080/87559129.2018.1467442] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Kivia Mislaine Albano
- Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, Department of Food Engineering and Technology - Cristóvão Colombo St., São Paulo State University (Unesp), São Paulo, Brazil
| | | | - Vânia Regina Nicoletti
- Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, Department of Food Engineering and Technology - Cristóvão Colombo St., São Paulo State University (Unesp), São Paulo, Brazil
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24
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Ojha KS, Tiwari BK, O'Donnell CP. Effect of Ultrasound Technology on Food and Nutritional Quality. ADVANCES IN FOOD AND NUTRITION RESEARCH 2018; 84:207-240. [PMID: 29555070 DOI: 10.1016/bs.afnr.2018.01.001] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
Abstract
Ultrasound technology has been successfully demonstrated for several food processing and preservation applications. The majority of food processing applications reported refer to liquid foods. Ultrasound has been applied to solid foods in some niche applications, e.g., tenderization of meat, mass transfer applications, and drying. Similar to any other technology, ultrasound also has some positive and negative effects on food quality depending on the application and processing conditions employed. This chapter outlines various applications of ultrasound to food and its effect on food and nutritional quality.
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Affiliation(s)
- Kumari S Ojha
- Food Chemistry and Technology, Teagasc Food Research Centre, Dublin, Ireland
| | - Brijesh K Tiwari
- Food Chemistry and Technology, Teagasc Food Research Centre, Dublin, Ireland; School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland.
| | - Colm P O'Donnell
- School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland
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25
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Albano KM, Nicoletti VR. Ultrasound impact on whey protein concentrate-pectin complexes and in the O/W emulsions with low oil soybean content stabilization. ULTRASONICS SONOCHEMISTRY 2018; 41:562-571. [PMID: 29137787 DOI: 10.1016/j.ultsonch.2017.10.018] [Citation(s) in RCA: 64] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/13/2017] [Revised: 09/28/2017] [Accepted: 10/20/2017] [Indexed: 05/08/2023]
Abstract
Consumers' preference for products with reduced levels of fat increased in the last years. Proteins and polysaccharides have an important role due to their functional and interaction properties because, when combined in ratios and pH of higher potential for electrostatic interactions they may act as emulsifiers or stabilizers. This study evaluated the ultrasound impact on the electrostatic interaction between pectin (PEC) and whey protein concentrate (WPC) at different WPC:PEC ratios (1:1 to 5:1), and its effect on the emulsification and stability of emulsions formulated with WPC:PEC blends (1:1, 4:1) at low soybean oil contents (5 to 15%). Zeta potential analysis showed greater interactions between biopolymers at pH 3.5, which was proven in FTIR spectra. Rheology and turbidimetry showed that the ultrasound reduced the suspension viscosity and the size of the biopolymer complexes. Suspensions were Newtonian, whereas the emulsions showed shear-thinning behavior with slight increase in apparent viscosity as a function of oil content, and remained stable for seven days, with small droplets (<8 μm) stabilized and entrapped in a pectin network evidenced by confocal laser microscopy. Sonication was successfully applied to emulsion stabilization, improving the functional properties of WPC:PEC blends and enabling their application as low-fat systems, providing healthier products to consumers.
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Affiliation(s)
- Kivia M Albano
- São Paulo State University (UNESP) - Institute of Biosciences, Humanities and Exact Sciences, Department of Food Engineering and Technology, Street Cristóvão Colombo, 2265, 15054-000, São José do Rio Preto, SP, Brazil.
| | - Vânia R Nicoletti
- São Paulo State University (UNESP) - Institute of Biosciences, Humanities and Exact Sciences, Department of Food Engineering and Technology, Street Cristóvão Colombo, 2265, 15054-000, São José do Rio Preto, SP, Brazil.
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26
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Domínguez Rubio AP, Martínez JH, Martínez Casillas DC, Coluccio Leskow F, Piuri M, Pérez OE. Lactobacillus casei BL23 Produces Microvesicles Carrying Proteins That Have Been Associated with Its Probiotic Effect. Front Microbiol 2017; 8:1783. [PMID: 28979244 PMCID: PMC5611436 DOI: 10.3389/fmicb.2017.01783] [Citation(s) in RCA: 63] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2017] [Accepted: 09/04/2017] [Indexed: 12/20/2022] Open
Abstract
Archaea, bacteria, and eukarya secrete membrane microvesicles (MVs) as a mechanism for intercellular communication. We report the isolation and characterization of MVs from the probiotic strain Lactobacillus casei BL23. MVs were characterized using analytical high performance techniques, DLS, AFM and TEM. Similar to what has been described for other Gram-positive bacteria, MVs were on the nanometric size range (30–50 nm). MVs carried cytoplasmic components such as DNA, RNA and proteins. Using a proteomic approach (LC-MS), we identified a total of 103 proteins; 13 exclusively present in the MVs. The MVs content included cell envelope associated and secretory proteins, heat and cold shock proteins, several metabolic enzymes, proteases, structural components of the ribosome, membrane transporters, cell wall-associated hydrolases and phage related proteins. In particular, we identified proteins described as mediators of Lactobacillus’ probiotic effects such as p40, p75 and the product of LCABL_31160, annotated as an adhesion protein. The presence of these proteins suggests a role for the MVs in the bacteria-gastrointestinal cells interface. The expression and further encapsulation of proteins into MVs of GRAS (Generally Recognized as Safe) bacteria could represent a scientific novelty, with applications in food, nutraceuticals and clinical therapies.
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Affiliation(s)
- A Paula Domínguez Rubio
- Departamento de Química Biológica, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos AiresBuenos Aires, Argentina.,Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Consejo Nacional de Investigaciones Científicas y TécnicasBuenos Aires, Argentina
| | - Jimena H Martínez
- Departamento de Química Biológica, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos AiresBuenos Aires, Argentina.,Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Consejo Nacional de Investigaciones Científicas y TécnicasBuenos Aires, Argentina
| | - Diana C Martínez Casillas
- Departamento de Física de la Materia Condensada, Centro Nacional de Energía AtómicaBuenos Aires, Argentina
| | - Federico Coluccio Leskow
- Departamento de Química Biológica, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos AiresBuenos Aires, Argentina.,Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Consejo Nacional de Investigaciones Científicas y TécnicasBuenos Aires, Argentina.,Departamento de Ciencias Básicas, Universidad Nacional de LujánBuenos Aires, Argentina
| | - Mariana Piuri
- Departamento de Química Biológica, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos AiresBuenos Aires, Argentina.,Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Consejo Nacional de Investigaciones Científicas y TécnicasBuenos Aires, Argentina
| | - Oscar E Pérez
- Departamento de Química Biológica, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos AiresBuenos Aires, Argentina.,Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Consejo Nacional de Investigaciones Científicas y TécnicasBuenos Aires, Argentina.,Departamento de Desarrollo Productivo y Tecnológico, Universidad Nacional de LanúsBuenos Aires, Argentina
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Li J, Li B, Geng P, Song AX, Wu JY. Ultrasonic degradation kinetics and rheological profiles of a food polysaccharide (konjac glucomannan) in water. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.03.022] [Citation(s) in RCA: 90] [Impact Index Per Article: 12.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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28
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Muñoz-Almagro N, Montilla A, Moreno FJ, Villamiel M. Modification of citrus and apple pectin by power ultrasound: Effects of acid and enzymatic treatment. ULTRASONICS SONOCHEMISTRY 2017; 38:807-819. [PMID: 27993542 DOI: 10.1016/j.ultsonch.2016.11.039] [Citation(s) in RCA: 60] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/12/2016] [Revised: 11/28/2016] [Accepted: 11/29/2016] [Indexed: 05/24/2023]
Abstract
Pectin-derived oligosaccharides are emerging as a new generation of functional ingredients with new or improved technological and/or bioactive properties as compared to pectin. This work addresses the impact of power ultrasound (US) on the structure of citrus and apple pectin under different experimental conditions of power, amplitude and pectin concentration in aqueous and acid media, as well as in the presence of a pectinase. Results indicated that depolymerisation of both pectin increased with time and intensity of US in aqueous media and their polydispersity decreased. In general, a higher depolymerisation was observed in pectin treated by US in the presence of nitric and citric acids than in water, and hardly any difference was detected between both types of acids. Most of the assays gave rise to high-methoxylated pectin with a degree of esterification above 50%, pointing out their suitability for potential gelling agents. Finally, US did not have any impact in assisted enzymatic hydrolysis on the degree and/or rate of depolymerisation at low and medium levels of pectin concentration (0.5 and 2%), whereas a higher diversity of pectin fragments was found at 5% which could be indicative of a more controlled depolymerisation. These findings highlight the importance of the selection of appropriate US processing conditions to diversify the applications of modified pectin, as well as the potential of US as a prospective alternative to currently used depolymerisation techniques.
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Affiliation(s)
- Nerea Muñoz-Almagro
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC+UAM), Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Antonia Montilla
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC+UAM), Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain.
| | - F Javier Moreno
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC+UAM), Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Mar Villamiel
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC+UAM), Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
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Pizones Ruiz-Henestrosa VM, Bellesi FA, Camino NA, Pilosof AM. The impact of HPMC structure in the modulation of in vitro lipolysis: The role of bile salts. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.08.002] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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30
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Feng L, Cao Y, Xu D, You S, Han F. Influence of sodium alginate pretreated by ultrasound on papain properties: Activity, structure, conformation and molecular weight and distribution. ULTRASONICS SONOCHEMISTRY 2016; 32:224-230. [PMID: 27150765 DOI: 10.1016/j.ultsonch.2016.03.015] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/20/2015] [Revised: 03/14/2016] [Accepted: 03/15/2016] [Indexed: 05/24/2023]
Abstract
The aim of the study was to investigate the impact of sodium alginate (ALG) pretreated by ultrasound on the enzyme activity, structure, conformation and molecular weight and distribution of papain. ALG solutions were pretreated with ultrasound at varying power (0.05, 0.15, 0.25, 0.35, 0.45W/cm(2)), 135kHz, 50°C for 20min. The maximum relative activity of papain increased by 10.53% when mixed with ALG pretreated by ultrasound at 0.25W/cm(2), compared with the untreated ALG. The influence of ultrasound pretreated ALG on the conformation and secondary structure of papain were assessed by fluorescence spectroscopy and circular dichroism spectroscopy. The fluorescence spectra revealed that ultrasound pretreated ALG increased the number of tryptophan on papain surface, especially at 0.25W/cm(2). It indicated that ultrasound pretreatment induced molecular unfolding, causing the exposure of more hydrophobic groups and regions from inside to the outside of the papain molecules. Furthermore, ultrasound pretreated ALG resulted in minor changes in the secondary structure of the papain. The content of α-helix was slightly increased after ultrasound pretreatment and no significant change was observed at different ultrasound powers. ALG pretreated by ultrasound enhanced the stability of the secondary structure of papain, especially at 0.25W/cm(2). The free sulfhydryl (SH) content of papain was slightly increased and then decreased with the increase of ultrasonic power. The maximum content of free SH was observed at 0.25W/cm(2), under which the content of the free SH increased by 6.36% compared with the untreated ALG. Dynamic light scattering showed that the effect of ultrasound treatment was mainly the homogenization of the ALG particles in the mixed dispersion. The gel permeation chromatography coupled with the multi-angle laser light scattering photometer analysis showed that the molecular weight (Mw) of papain/ALG was decreased and then increased with the ultrasonic pretreatment. Results demonstrated that the activity of immobilized papain improved by ultrasonic pretreatment was mainly caused by the variation of the conformation of papain and the effect of interactions between papain and ALG. This study is important to explain the intermolecular interactions of biopolymers and the mechanism of enzyme immobilization treated by ultrasound in improving the enzymatic activity. As expected, ALG pretreated by appropriate ultrasound is promising as a bioactive compound carrier in the field of immobilized enzyme.
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Affiliation(s)
- Liping Feng
- School of Food & Chemical Engineering, Beijing Advanced Innovation Center for Food Nutrition & Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing 100048, China; Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China; Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing 100048, China
| | - Yanping Cao
- School of Food & Chemical Engineering, Beijing Advanced Innovation Center for Food Nutrition & Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing 100048, China; Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China; Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing 100048, China.
| | - Duoxia Xu
- School of Food & Chemical Engineering, Beijing Advanced Innovation Center for Food Nutrition & Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing 100048, China; Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China; Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing 100048, China
| | - Sasa You
- School of Food & Chemical Engineering, Beijing Advanced Innovation Center for Food Nutrition & Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing 100048, China; Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China; Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing 100048, China
| | - Fu Han
- School of Food & Chemical Engineering, Beijing Advanced Innovation Center for Food Nutrition & Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing 100048, China; Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China; Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing 100048, China
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Natural emulsifiers - Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance. Adv Colloid Interface Sci 2016; 234:3-26. [PMID: 27181392 DOI: 10.1016/j.cis.2016.03.002] [Citation(s) in RCA: 522] [Impact Index Per Article: 65.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2016] [Revised: 03/09/2016] [Accepted: 03/10/2016] [Indexed: 12/11/2022]
Abstract
There is increasing consumer pressure for commercial products that are more natural, sustainable, and environmentally friendly, including foods, cosmetics, detergents, and personal care products. Industry has responded by trying to identify natural alternatives to synthetic functional ingredients within these products. The focus of this review article is on the replacement of synthetic surfactants with natural emulsifiers, such as amphiphilic proteins, polysaccharides, biosurfactants, phospholipids, and bioparticles. In particular, the physicochemical basis of emulsion formation and stabilization by natural emulsifiers is discussed, and the benefits and limitations of different natural emulsifiers are compared. Surface-active polysaccharides typically have to be used at relatively high levels to produce small droplets, but the droplets formed are highly resistant to environmental changes. Conversely, surface-active proteins are typically utilized at low levels, but the droplets formed are highly sensitive to changes in pH, ionic strength, and temperature. Certain phospholipids are capable of producing small oil droplets during homogenization, but again the droplets formed are highly sensitive to changes in environmental conditions. Biosurfactants (saponins) can be utilized at low levels to form fine oil droplets that remain stable over a range of environmental conditions. Some nature-derived nanoparticles (e.g., cellulose, chitosan, and starch) are effective at stabilizing emulsions containing relatively large oil droplets. Future research is encouraged to identify, isolate, purify, and characterize new types of natural emulsifier, and to test their efficacy in food, cosmetic, detergent, personal care, and other products.
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Martínez K, Carrera Sanchez C. Ultrasound as a Method to Control Protein-Polysaccharide Foam Stability by Microscopic Parameter Alteration. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12345] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Karina Martínez
- Departamento de Industrias; Facultad de Ciencias Exactas y Naturales; Universidad de Buenos Aires; Ciudad Universitaria 1428 Buenos Aires Argentina
| | - Cecilio Carrera Sanchez
- Departamento de Ingeniería Química; Facultad de Química; Universidad de Sevilla; Sevilla España
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Silva EK, Rosa MTMG, Meireles MAA. Ultrasound-assisted formation of emulsions stabilized by biopolymers. Curr Opin Food Sci 2015. [DOI: 10.1016/j.cofs.2015.08.007] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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35
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Xu D, Feng L, Cao Y, Xiao J. Impact of Ultrasound on the Physical Properties and Interaction of Chitosan–Sodium Alginate. J DISPER SCI TECHNOL 2015. [DOI: 10.1080/01932691.2015.1038830] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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36
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Uluko H, Liu L, Li H, Cui W, Zhang S, Zhao L, Xue H, Lv J. Effect of power ultrasound pretreatment on peptidic profiles and angiotensin converting enzyme inhibition of milk protein concentrate hydrolysates. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:2420-8. [PMID: 24415541 DOI: 10.1002/jsfa.6572] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/24/2013] [Revised: 12/25/2013] [Accepted: 01/10/2014] [Indexed: 05/23/2023]
Abstract
BACKGROUND The use of power ultrasound as a pretreatment to enhance the hydrolysis of milk protein concentrate (MPC) and subsequent angiotensin converting enzyme (ACE) inhibitory activity has been studied. Liquid chromatography was used to analyse peptide profiles of Neutrase-derived MPC hydrolysates after pretreatment at 0, 1, 3, 5 and 8 min at an ultrasound power level of 800 W. RESULTS The peptide profiles indicated an increase in number of peptides when ultrasound pretreatment was applied. There was also an increase in the degree of hydrolysis of MPC hydrolysates. The profiles indicated that new small peptides in ultrasound pretreated samples (1-5 min) which were not present in the control samples and 8 min pretreated samples, could be responsible for increased ACE inhibitory activity. These small peptides were digested in the 8 min pretreated samples. CONCLUSION Ultrasound pretreatment of MPC increases the ACE inhibitory activity of the hydrolysates because of the production of new small peptides. This can be used as a means to derive potent ACE inhibitory peptides at industrial scale in complex protein sources.
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Affiliation(s)
- Hankie Uluko
- Institute of Agro-Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, P.R. China; Faculty of Agriculture, Agricultural Engineering Department, Bunda College of Agriculture, Lilongwe, Malawi
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Jara FL, Carrera Sánchez C, Rodríguez Patino JM, Pilosof AM. Competitive adsorption behavior of β-lactoglobulin, α-lactalbumin, bovin serum albumin in presence of hydroxypropylmethylcellulose. Influence of pH. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.05.013] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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39
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Effect of power ultrasound pre-treatment on the physical and functional properties of reconstituted milk protein concentrate. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2013.09.013] [Citation(s) in RCA: 193] [Impact Index Per Article: 19.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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40
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Arzeni C, Pérez OE, Pilosof AM. Functionality of egg white proteins as affected by high intensity ultrasound. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2012.03.009] [Citation(s) in RCA: 131] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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41
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Hydroxypropylmethylcellulose–β-lactoglobulin mixtures at the oil–water interface. Bulk, interfacial and emulsification behavior as affected by pH. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2011.09.006] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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42
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Physicochemical Characterization of Lemongrass Essential Oil–Alginate Nanoemulsions: Effect of Ultrasound Processing Parameters. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0881-y] [Citation(s) in RCA: 51] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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43
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Arzeni C, Martínez K, Zema P, Arias A, Pérez O, Pilosof A. Comparative study of high intensity ultrasound effects on food proteins functionality. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2011.08.018] [Citation(s) in RCA: 418] [Impact Index Per Article: 34.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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44
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Martínez KD, Ganesan V, Pilosof AM, Harte FM. Effect of dynamic high-pressure treatment on the interfacial and foaming properties of soy protein isolate–hydroxypropylmethylcelluloses systems. Food Hydrocoll 2011. [DOI: 10.1016/j.foodhyd.2011.02.013] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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45
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Camino NA, Pilosof AM. Hydroxypropylmethylcellulose at the oil–water interface. Part II. Submicron-emulsions as affected by pH. Food Hydrocoll 2011. [DOI: 10.1016/j.foodhyd.2010.09.026] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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46
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Influence of concentration, ionic strength and pH on zeta potential and mean hydrodynamic diameter of edible polysaccharide solutions envisaged for multinanolayered films production. Carbohydr Polym 2011. [DOI: 10.1016/j.carbpol.2011.03.001] [Citation(s) in RCA: 173] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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47
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Fettaka M, Issaadi R, Moulai-Mostefa N, Dez I, Cerf DL, Picton L. Thermo sensitive behavior of cellulose derivatives in dilute aqueous solutions: From macroscopic to mesoscopic scale. J Colloid Interface Sci 2011; 357:372-8. [DOI: 10.1016/j.jcis.2011.02.041] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2010] [Revised: 02/16/2011] [Accepted: 02/17/2011] [Indexed: 11/17/2022]
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48
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Farzi M, Saffari MM, Emam-Djomeh Z, Mohammadifar MA. Effect of ultrasonic treatment on the rheological properties and particle size of gum tragacanth dispersions from different species. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02558.x] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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49
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Corzo-Martínez M, Soria A, Villamiel M, Olano A, Harte F, Moreno F. Effect of glycation on sodium caseinate-stabilized emulsions obtained by ultrasound. J Dairy Sci 2011; 94:51-8. [DOI: 10.3168/jds.2010-3551] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2010] [Accepted: 09/12/2010] [Indexed: 11/19/2022]
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50
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Hydroxypropylmethylcellulose at the oil–water interface. Part I. Bulk behaviour and dynamic adsorption as affected by pH. Food Hydrocoll 2011. [DOI: 10.1016/j.foodhyd.2010.04.012] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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