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Xu Z, Cao S, Cui N, Zhang R, Zhao S, Zhang L, Guan S, Xu Y, Yan X, Zhu Z, Tan Z, Li T. Cryoprotective Activity of Different Characterized Fractions Isolated from Enzymatic Hydrolysates of Croceine Croaker ( Pseudosciaena crocea). Foods 2024; 13:1946. [PMID: 38928887 PMCID: PMC11202479 DOI: 10.3390/foods13121946] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2024] [Revised: 06/16/2024] [Accepted: 06/17/2024] [Indexed: 06/28/2024] Open
Abstract
In this study, ultrafiltration fractions (<3 k Da, LMH; >3 k Da, HMH) and solid-phase extraction fractions (hydrophilic hydrolysate, HIH; hydrophobic hydrolysate, HOH) from trypsin hydrolysate purified from croceine croaker (Pseudosciaena crocea) isolate were obtained to investigate the cryoprotective effects of the different fractions, achieved by means of maceration of turbot fish meat after three freeze-thaw cycles. Alterations in the texture, color, moisture loss, myofibrillar protein oxidation stability and conformation, and microstructure of the fish were analyzed after freezing and thawing. The results demonstrate that HIH maximized the retention of fish texture, reduced moisture loss, minimized the oxidation and aggregation of myofibrillar proteins, and stabilized the secondary and tertiary structures of myofibrillar proteins compared to the control group. In conclusion, the HIH component in the trypsin hydrolysates of croceine croaker significantly contributes to minimizing freeze damage in fish meat and acts as an anti-freezing agent with high industrial application potential.
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Affiliation(s)
- Zhe Xu
- Key Laboratory of Biotechnology and Bioresources Utilization, College of Life Sciences, Dalian Minzu University, Ministry of Education, Dalian 116600, China; (Z.X.); (S.C.); (S.Z.); (L.Z.); (S.G.); (Y.X.); (X.Y.); (Z.Z.)
- Institute of Bast Fiber Crops & Center of Southern Economic Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China
| | - ShengAo Cao
- Key Laboratory of Biotechnology and Bioresources Utilization, College of Life Sciences, Dalian Minzu University, Ministry of Education, Dalian 116600, China; (Z.X.); (S.C.); (S.Z.); (L.Z.); (S.G.); (Y.X.); (X.Y.); (Z.Z.)
| | - Na Cui
- Department of Food and Chemical Engineering, Liuzhou Institute of Technology, Liuzhou 545616, China;
| | - Rui Zhang
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China;
| | - Shuang Zhao
- Key Laboratory of Biotechnology and Bioresources Utilization, College of Life Sciences, Dalian Minzu University, Ministry of Education, Dalian 116600, China; (Z.X.); (S.C.); (S.Z.); (L.Z.); (S.G.); (Y.X.); (X.Y.); (Z.Z.)
| | - Lijuan Zhang
- Key Laboratory of Biotechnology and Bioresources Utilization, College of Life Sciences, Dalian Minzu University, Ministry of Education, Dalian 116600, China; (Z.X.); (S.C.); (S.Z.); (L.Z.); (S.G.); (Y.X.); (X.Y.); (Z.Z.)
| | - Shuang Guan
- Key Laboratory of Biotechnology and Bioresources Utilization, College of Life Sciences, Dalian Minzu University, Ministry of Education, Dalian 116600, China; (Z.X.); (S.C.); (S.Z.); (L.Z.); (S.G.); (Y.X.); (X.Y.); (Z.Z.)
| | - Yikun Xu
- Key Laboratory of Biotechnology and Bioresources Utilization, College of Life Sciences, Dalian Minzu University, Ministry of Education, Dalian 116600, China; (Z.X.); (S.C.); (S.Z.); (L.Z.); (S.G.); (Y.X.); (X.Y.); (Z.Z.)
| | - Xu Yan
- Key Laboratory of Biotechnology and Bioresources Utilization, College of Life Sciences, Dalian Minzu University, Ministry of Education, Dalian 116600, China; (Z.X.); (S.C.); (S.Z.); (L.Z.); (S.G.); (Y.X.); (X.Y.); (Z.Z.)
| | - Zhixuan Zhu
- Key Laboratory of Biotechnology and Bioresources Utilization, College of Life Sciences, Dalian Minzu University, Ministry of Education, Dalian 116600, China; (Z.X.); (S.C.); (S.Z.); (L.Z.); (S.G.); (Y.X.); (X.Y.); (Z.Z.)
| | - Zhijian Tan
- Institute of Bast Fiber Crops & Center of Southern Economic Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China
| | - Tingting Li
- Key Laboratory of Biotechnology and Bioresources Utilization, College of Life Sciences, Dalian Minzu University, Ministry of Education, Dalian 116600, China; (Z.X.); (S.C.); (S.Z.); (L.Z.); (S.G.); (Y.X.); (X.Y.); (Z.Z.)
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2
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Dash DR, Singh SK, Singha P. Viscoelastic behavior, gelation properties and structural characterization of Deccan hemp seed (Hibiscus cannabinus) protein: Influence of protein and ionic concentrations, pH, and temperature. Int J Biol Macromol 2024; 263:130120. [PMID: 38350581 DOI: 10.1016/j.ijbiomac.2024.130120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 02/07/2024] [Accepted: 02/09/2024] [Indexed: 02/15/2024]
Abstract
This study investigates the viscoelastic behavior, gelling properties, and structural characteristics of Deccan hemp seed protein (DHSP) to overcome limitations in its application in food formulations. Small amplitude oscillatory shear measurements were employed to investigate the impact of protein concentration, pH, ionic concentration, and temperature on DHSP's rheological features. The study revealed that the 20 % protein dispersion had the highest storage modulus (G') and yield stress at 63.96 ± 0.23 Pa and 0.61 Pa, respectively. DHSP dispersion exhibited pseudo-plastic behavior across various conditions. The gelling performance was higher at pH 4 and 8 and at ionic concentration in the range of 0.1 M - 0.5 M. Gelation time and temperature were observed from the temperature ramp test. Structural characterizations, including fluorescence spectroscopy, circular dichroism spectra, FTIR spectra, SEM, AFM images, zeta potential analysis, and DSC, provided insights into DHSP's tertiary and secondary conformation, surface characteristics, and thermal properties. Notably, the study highlighted DHSP's exceptional rheological properties, making it a promising gelling material for the food and nutraceutical industries. The findings also offer new insights into DHSP's structural characteristics, suggesting potential applications in food packaging and product development within the food industry.
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Affiliation(s)
- Dibya Ranjan Dash
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha-769008, India.
| | - Sushil Kumar Singh
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha-769008, India.
| | - Poonam Singha
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha-769008, India.
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3
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Xu Z, Cao S, Zhu Z, Hu B, Chen H, Tu M, Tan Z, Du M, Li T. Characterization and the mechanism underlying the cryoprotective activity of a peptide from large yellow croaker (Pseudosciaena crocea). Food Chem 2024; 435:137512. [PMID: 37783125 DOI: 10.1016/j.foodchem.2023.137512] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2023] [Revised: 09/13/2023] [Accepted: 09/15/2023] [Indexed: 10/04/2023]
Abstract
Ice crystal-induced protein denaturation is the main cause of the deterioration of fish during frozen storage and transportation. In this study, the ultra-performance liquid chromatography - quadrupole - time of flight (UPLC-Q-TOF) technique was used to identify and screen tryptic peptides Ile-Glu-Glu-Leu-Glu-Glu-Leu-Glu-Ala-Glu-Arg (IEELEEELEAER) from large yellow croaker (Pseudosciaena crocea). The results were used study their cryoprotective effects on turbot fish meat during freeze-thaw cycles at different concentrations, and to investigate their anti-freezing mechanism. The results showed that the I-2.0 group effectively inhibiting the degeneration and structure changes of myofibrillar proteins after three freeze-thaw cycles, and the Ca2+-ATPase activity (1.65 μmolPi/mg/h), increased by 55.86% compared with that of the control group. Additionally, peptide IEELEEELEAER could provide antifreeze protection by binding to the surface of ice crystals and inhibiting their transformation. This peptide acts as a natural cryoprotectant and might be used for the cryogenic storage and transportation of fish products.
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Affiliation(s)
- Zhe Xu
- College of Life Sciences, Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Ministry of Education, Dalian 116600, China; Institute of Bast Fiber Crops & Center of Southern Economic Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China
| | - ShengAo Cao
- College of Life Sciences, Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Ministry of Education, Dalian 116600, China
| | - Zhixuan Zhu
- College of Life Sciences, Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Ministry of Education, Dalian 116600, China
| | - Bing Hu
- College of Life Sciences, Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Ministry of Education, Dalian 116600, China
| | - Hui Chen
- Key Laboratory of Marine Fishery Resources Exploitation & Utilization of Zhejiang Province, Zhejiang University of Technology, Hangzhou 310014, China
| | - Maolin Tu
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | - Zhijian Tan
- Institute of Bast Fiber Crops & Center of Southern Economic Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China.
| | - Ming Du
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
| | - Tingting Li
- College of Life Sciences, Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Ministry of Education, Dalian 116600, China.
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4
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Zhang D, Jiang K, Luo H, Zhao X, Yu P, Gan Y. Replacing animal proteins with plant proteins: Is this a way to improve quality and functional properties of hybrid cheeses and cheese analogs? Compr Rev Food Sci Food Saf 2024; 23:e13262. [PMID: 38284577 DOI: 10.1111/1541-4337.13262] [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: 05/16/2023] [Revised: 09/27/2023] [Accepted: 10/14/2023] [Indexed: 01/30/2024]
Abstract
The growing emphasis on dietary health has facilitated the development of plant-based foods. Plant proteins have excellent functional attributes and health-enhancing effects and are also environmentally conscientious and animal-friendly protein sources on a global scale. The addition of plant proteins (including soy protein, pea protein, zein, nut protein, and gluten protein) to diverse cheese varieties and cheese analogs holds the promise of manufacturing symbiotic products that not only have reduced fat content but also exhibit improved protein diversity and overall quality. In this review, we summarized the utilization and importance of various plant proteins in the production of hybrid cheeses and cheese analogs. Meanwhile, classification and processing methods related to these cheese products were reviewed. Furthermore, the impact of different plant proteins on the microstructure, textural properties, physicochemical attributes, rheological behavior, functional aspects, microbiological aspects, and sensory characteristics of both hybrid cheeses and cheese analogs were discussed and compared. Our study explores the potential for the development of cheeses made from full/semi-plant protein ingredients with greater sustainability and health benefits. Additionally, it further emphasizes the substantial chances for scholars and developers to investigate the optimal processing methods and applications of plant proteins in cheeses, thereby improving the market penetration of plant protein hybrid cheeses and cheese analogs.
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Affiliation(s)
- Deju Zhang
- Food and Nutritional Sciences, School of Biological Sciences, The University of Hong Kong, Pok Fu Lam, Hong Kong
| | - Kai Jiang
- School of Resources and Civil Engineering, No, rtheastern University, Shenyang, Liaoning, China
| | - Hui Luo
- Laboratory of Oncology, Affiliated Tumor Hospital of Zhengzhou University, Zhengzhou, China
| | - Xiaorui Zhao
- Differentiated & Biofunctional Food, Department of Food Science, Aarhus University, Aarhus, Denmark
| | - Peng Yu
- Department of Endocrinology and Metabolism, Second Affiliated Hospital of Nanchang University, Nanchang, China
| | - Yiming Gan
- Plant Sciences, School of Biological Sciences, The University of Hong Kong, Pok Fu Lam, Hong Kong
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Wang W, Tan KWJ, Chiang PL, Wong WX, Chen W, Lin Q. Impact of Incorporating Free Calcium and Magnesium on the Heat Stability of a Dairy- and Soy-Protein-Containing Model Emulsion. Polymers (Basel) 2023; 15:4424. [PMID: 38006147 PMCID: PMC10675836 DOI: 10.3390/polym15224424] [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: 09/13/2023] [Revised: 11/06/2023] [Accepted: 11/13/2023] [Indexed: 11/26/2023] Open
Abstract
This study investigated the impact of calcium chloride (CaCl2) and magnesium chloride (MgCl2) at varying concentrations on a model milk formulation's physical and chemical properties after thermal treatment. The model milk was subjected to two-stage homogenization and pasteurization before being supplemented with different concentrations of CaCl2 or MgCl2. The findings revealed that elevating the concentration of either calcium or magnesium resulted in the milk emulsion having a higher viscosity and median particle size following heating. CaCl2 had a slightly stronger impact than MgCl2, particularly at higher concentrations. The milk samples also exhibited a reduction in the zeta potential as the ionic strength of the salt solution increased, with the CaCl2-fortified milk displaying a slightly lower negative surface charge than the MgCl2-fortified milk at the same dose. The model milk's viscosity was evaluated after adding various salt concentrations and a temperature ramp from 20 to 80 °C. Notably, the viscosity and particle size changes demonstrated a non-linear relationship with increasing mineral levels, where a significant increase was observed at or above 5.0 mM. An emulsion stability analysis also revealed that the de-stabilization pattern of the high salt concentration sample differed significantly from its low salt concentration counterparts. These findings could serve as a basis for the future development of fortified UHT milk with nutritionally beneficial calcium and magnesium in industrial applications.
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Affiliation(s)
| | | | | | | | - Wenpu Chen
- Abbott Nutrition Research & Development (ANRD), Singapore 20 Biopolis Way, #09-01 Centros Building, Singapore 138668, Singapore; (W.W.); (K.W.J.T.); (P.L.C.); (W.X.W.)
| | - Qi Lin
- Abbott Nutrition Research & Development (ANRD), Singapore 20 Biopolis Way, #09-01 Centros Building, Singapore 138668, Singapore; (W.W.); (K.W.J.T.); (P.L.C.); (W.X.W.)
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6
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Zheng X, Ren C, Wei Y, Wang J, Xu X, Du M, Wu C. Soy protein particles with enhanced anti-aggregation behaviors under various heating temperatures, pH, and ionic strengths. Food Res Int 2023; 170:112924. [PMID: 37316041 DOI: 10.1016/j.foodres.2023.112924] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 03/21/2023] [Accepted: 04/26/2023] [Indexed: 06/16/2023]
Abstract
Protein-containing food products are frequently heated during processing to passivate anti-nutritional components. However, heating also contributes to protein aggregation and gelation, which limits its application in protein-based aqueous systems. In this study, heat-stable soy protein particles (SPPs) were fabricated by preheating at 120 °C for 30 min and at 0.5% (w/v) protein concentration. Compared to untreated soy proteins (SPs), SPPs exhibited a higher denaturation ratio, stronger conformational rigidity, compacter colloidal structure, and higher surface charge. The aggregation state of SPs and SPPs at various heating conditions (temperatures, pH, ionic strength, and types) was analyzed by dynamic light scattering, atomic force microscopy, and cryo-scanning electron microscopy. SPPs showed less increase in particle size and greater anti-aggregation ability than SPs. When heated in the presence of salt ions (Na+, Ca2+) or at acidic conditions, both SPs and SPPs formed larger spherical particles, but the size increase rate of SPPs was significantly lower than SPs. These findings provide theoretical information for preparing heat-stable SPPs. Furthermore, the development of SPPs is conducive to designing protein-enriched ingredients for producing innovative foods.
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Affiliation(s)
- Xiaohan Zheng
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China; National Engineering Research Center of Seafood, China; Liaoning Key Laboratory of Food Nutrition and Health, China; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, China
| | - Chao Ren
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China; National Engineering Research Center of Seafood, China; Liaoning Key Laboratory of Food Nutrition and Health, China; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, China
| | - Yixue Wei
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China; National Engineering Research Center of Seafood, China; Liaoning Key Laboratory of Food Nutrition and Health, China; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, China
| | - Jiamei Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China; National Engineering Research Center of Seafood, China; Liaoning Key Laboratory of Food Nutrition and Health, China; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, China
| | - Xianbing Xu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China; National Engineering Research Center of Seafood, China; Liaoning Key Laboratory of Food Nutrition and Health, China; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, China
| | - Ming Du
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China; National Engineering Research Center of Seafood, China; Liaoning Key Laboratory of Food Nutrition and Health, China; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, China
| | - Chao Wu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China; National Engineering Research Center of Seafood, China; Liaoning Key Laboratory of Food Nutrition and Health, China; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, China.
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Li C, Tian Y, Liu C, Dou Z, Diao J. Effects of Heat Treatment on the Structural and Functional Properties of Phaseolus vulgaris L. Protein. Foods 2023; 12:2869. [PMID: 37569138 PMCID: PMC10417349 DOI: 10.3390/foods12152869] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 07/23/2023] [Accepted: 07/25/2023] [Indexed: 08/13/2023] Open
Abstract
The paper presents the effect of heat treatment at 80 °C at different times (3, 5, 7, and 9 min) on the structural and functional properties of Phaseolus vulgaris L. protein (PVP, bean protein powder). Surface and structure properties of PVP after heat treatment were analyzed using a Fourier transform infrared spectrometer (FTIR), a fluorescence spectrophotometer, a visible light spectrophotometer, a laser particle size analyzer, and other equipment. The secondary structure and surface hydrophobicity (H0) of PVP changed significantly after heat treatment: the β-sheet content decreased from 25.32 ± 0.09% to 24.66 ± 0.09%, the random coil content increased from 23.91 ± 0.11% to 25.68 ± 0.08%, and the H0 rose by 28.96-64.99%. In addition, the functional properties of PVP after heat treatment were analyzed. After heat treatment, the emulsifying activity index (EAI) of PVP increased from 78.52 ± 2.01 m2/g to 98.21 ± 1.33 m2/g, the foaming ability (FA) improved from 87.31 ± 2.56% to 95.82 ± 2.96%, and the foam stability (FS) rose from 53.23 ± 1.72% to 58.71 ± 2.18%. Finally, the degree of hydrolysis (DH) of PVP after gastrointestinal simulated digestion in vitro was detected by the Ortho-Phthal (OPA) method. Heat treatment enhanced the DH of PVP from 62.34 ± 0.31% to 73.64 ± 0.53%. It was confirmed that heat treatment changed the structural properties of PVP and improved its foamability, emulsification, and digestibility. It provides ideas for improving PVP's potential and producing new foods with rich nutrition, multiple functions, and easy absorption.
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Affiliation(s)
- Chaoyang Li
- National Coarse Cereal Engineering Technology Research Center, Heilongjiang Bayi Agricultural University, Daqing 163319, China; (C.L.); (Z.D.)
| | - Yachao Tian
- School of Food Science and Engineering, Qilu University of Technology, Jinan 250353, China;
| | - Caihua Liu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China;
| | - Zhongyou Dou
- National Coarse Cereal Engineering Technology Research Center, Heilongjiang Bayi Agricultural University, Daqing 163319, China; (C.L.); (Z.D.)
| | - Jingjing Diao
- National Coarse Cereal Engineering Technology Research Center, Heilongjiang Bayi Agricultural University, Daqing 163319, China; (C.L.); (Z.D.)
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Shahbal N, Jing X, Bhandari B, Dayananda B, Prakash S. Effect of enzymatic hydrolysis on solubility and surface properties of pea, rice, hemp, and oat proteins: Implication on high protein concentrations. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102515] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/05/2023]
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9
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Rawal K, Annamalai PK, Bhandari B, Prakash S. Oat flour as a novel stabiliser for designing plant-based Pickering emulsion. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111300] [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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10
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Characterizations and the Mechanism Underlying Cryoprotective Activity of Peptides from Enzymatic Hydrolysates of Pseudosciaena crocea. Foods 2023; 12:foods12040875. [PMID: 36832950 PMCID: PMC9957270 DOI: 10.3390/foods12040875] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2022] [Revised: 01/29/2023] [Accepted: 02/06/2023] [Indexed: 02/22/2023] Open
Abstract
Antifreeze peptides are a class of small molecule protein hydrolysates that protect frozen products from cold damage under freezing or subcooling conditions. In this study, three different Pseudosciaena crocea (P. crocea) peptides were from pepsin, trypsin, and neutral protease enzymatic hydrolysis. It aimed to elect the P. crocea peptides with better activity through molecular weight, antioxidant activity, and amino acid analysis, as well as to compare the cryoprotective effects with a commercial cryoprotectant. The results showed that the untreated fillets were prone to be oxidized, and the water-holding capacity after freeze-thaw cycle decreased. However, the treatment of the trypsin hydrolysate of P. crocea protein significantly promoted the water-holding capacity level and reduced the loss of Ca2+-ATP enzyme activity and the structural integrity damage of myofibrillar protein in surimi. Moreover, compared with 4% sucrose-added fillets, trypsin hydrolysate treatment enhanced the umami of frozen fillets and reduced the unnecessary sweetness. Therefore, the trypsin hydrolysate of P. crocea protein could be used as a natural cryoprotectant for aquatic products. Hence, this study provides technical support for its use as a food additive to improve the quality of aquatic products after thawing and provides a theoretical basis and experimental foundation for the in-depth research and application of antifreeze peptides.
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Seo CW. Effect of Fluidized Bed Agglomeration on Rheological and Physical Properties of Soy Protein-Enriched Milk Powder for Dietary Supplementation in Sarcopenia. Prev Nutr Food Sci 2022; 27:483-489. [PMID: 36721745 PMCID: PMC9843709 DOI: 10.3746/pnf.2022.27.4.483] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Revised: 11/08/2022] [Accepted: 11/29/2022] [Indexed: 01/04/2023] Open
Abstract
Recently, many elderly people in Korea have been consuming protein-enriched milk powders for dietary supplementation in sarcopenia. In general, protein powders are manufactured using a spray dryer, and their fine particles result in poor instant properties. Fluidized bed agglomeration (FBA) is an effective method for improving the physical properties of protein powders via particle granulation, such as flowability and wettability. Therefore, the effects of FBA on the rheological and physical properties of isolated soy protein (ISP)-enriched skim milk powder (SMP) were investigated in this study. The size of ISP-enriched SMP particles was significantly increased by FBA, leading to changes in the Carr index and Hausner ratio from fair flowability and intermediate cohesiveness to good flowability and low cohesiveness, respectively. The wettability of the granulated particles was also improved by FBA, and they exhibited a shorter wetting time below 10 s. However, a slight color change was observed after the FBA process. These findings contribute to the production of protein-enriched food powders with improved properties.
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Affiliation(s)
- Chan Won Seo
- R&D Center, Seoul Dairy Cooperative, Gyeonggi 15407, Korea,
Correspondence to Chan Won Seo, E-mail:
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12
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Zhang C, Chen Q, Sun Q, Liu H, Xia X, Kong B. Ultrasound-assisted freezing retards the deterioration of functional properties of myofibrillar protein in chicken breast during long-term frozen storage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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13
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Sun X, Cui Q, Li R, Hao L, Liu H, Wang X, Xu N, Zhao X. Structural and emulsifying properties of soybean protein isolate glycated with glucose based on pH treatment. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:4462-4472. [PMID: 35092622 DOI: 10.1002/jsfa.11800] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/26/2021] [Revised: 01/25/2022] [Accepted: 01/28/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUNDS In the present study, a glycosylated soybean protein with glucose was prepared after pH treatment under different conditions (5.0, 6.0 7.0, 8.0, 9.0) and the conformation and emulsifying properties of soybean protein isolate (SPI) and soybean protein isolate-glucose (SPI-G) were investigated. RESULTS The degree of grafting (37.11%) and browning (39.2%) of SPI-G conjugates were obtained at pH 9.0 (P < 0.05). The results of analysis of polyacrylamide gel electrophoresis, Fourier transform infrared spectroscopy and Endogenous fluorescence spectroscopy showed that the Maillard reaction between the SPI and glucose occurred and the natural rigid structure of test proteins was stretched and became looser, and thus the tertiary conformation was unfolding. Furthermore, the particle size of the all of samples was reduced under different pH conditions, indicating that pH treatment can increase the flexibility of SPI molecules. The proteins exhibited the best surface hydrophobicity, thermal stability and emulsifying activity (EA) of modified products when subjected to a pH treatment of 9.0, whereas they afforded the best emulsion stability (ES) at pH 8.0. There was a good correlation between the molecular flexibility and emulsifying properties of SPI-G [0.963 (F:EA) and 0.879 (F:ES)] (P < 0.05). CONCLUSION The present study shows that the structural and emulsification characteristics of natural SPI and SPI-G conjugates have been significantly enhanced via pH treatment and these results provide a theoretical guidance for the application of glycosylated SPI in the food industry. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Xiaotong Sun
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Qiang Cui
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Rui Li
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Lianghuan Hao
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Henglin Liu
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Xibo Wang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Ning Xu
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Xinhuai Zhao
- School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, Maoming, China
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14
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Schifino G, Gasparini C, Drudi S, Giannelli M, Sotgiu G, Posati T, Zamboni R, Treossi E, Maccaferri E, Giorgini L, Mazzarro R, Morandi V, Palermo V, Bertoldo M, Aluigi A. Keratin/Polylactic acid/graphene oxide composite nanofibers for drug delivery. Int J Pharm 2022; 623:121888. [PMID: 35716978 DOI: 10.1016/j.ijpharm.2022.121888] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 05/20/2022] [Accepted: 05/31/2022] [Indexed: 12/18/2022]
Abstract
In this work keratin/poly(lactic acid) (PLA) 50/50 wt blend nanofibers with different loadings of graphene-oxide (GO) were prepared by electrospinning and tested as delivery systems of Rhodamine Blue (RhB), selected as a model of a drug. The effect of GO on the electrospinnability and drug release mechanism and kinetics was investigated. Rheological measurements carried out on the blend solutions revealed unsatisfactory compatibility between keratin and PLA under quiet condition. Accordingly, poor interfacial adhesion between the two phases was observed by SEM analysis of a film prepared by solution casting. On the contrary, keratin chains seem to rearrange under the flux conditions of the electrospinning process thus promoting better interfacial interactions between the two polymers, thereby enhancing their miscibility, which resulted in homogeneous and defect-free nanofibers. The loading of GO into the keratin/PLA solution contributes to increase its viscosity, its shear thinning behavior, and its conductivity. Accordingly, thinner and more homogeneous nanofibers resulted from solutions with a relatively high conductivity coupled with a pronounced shear thinning behavior. FTIR and DSC analyses have underlined, that while the PLA/GO interfacial interactions significantly compete with the PLA/keratin ones, there are no significant effects of GO on the structural organization of keratin in blend with the PLA. However, GO offers several advantages from the application point of view by slightly improving the mechanical properties of the electrospun mats and by slowing down the release of the model drug through the reduction of the matrix swelling.
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Affiliation(s)
- Gioacchino Schifino
- Institute of Organic Synthesis and Photoreactivity - Italian National Research Council, Via P. Gobetti, 101, 40129 Bologna, Italy
| | - Claudio Gasparini
- Institute of Organic Synthesis and Photoreactivity - Italian National Research Council, Via P. Gobetti, 101, 40129 Bologna, Italy
| | - Simone Drudi
- Department of Industrial Chemistry "Toso Montanari", University of Bologna, Viale Risorgimento 4, 40136 Bologna, Italy
| | - Marta Giannelli
- Institute of Organic Synthesis and Photoreactivity - Italian National Research Council, Via P. Gobetti, 101, 40129 Bologna, Italy
| | - Giovanna Sotgiu
- Institute of Organic Synthesis and Photoreactivity - Italian National Research Council, Via P. Gobetti, 101, 40129 Bologna, Italy; Kerline srl, Via Piero Gobetti 101, 40129 Bologna, Italy
| | - Tamara Posati
- Institute of Organic Synthesis and Photoreactivity - Italian National Research Council, Via P. Gobetti, 101, 40129 Bologna, Italy
| | - Roberto Zamboni
- Institute of Organic Synthesis and Photoreactivity - Italian National Research Council, Via P. Gobetti, 101, 40129 Bologna, Italy; Kerline srl, Via Piero Gobetti 101, 40129 Bologna, Italy
| | - Emanuele Treossi
- Institute of Organic Synthesis and Photoreactivity - Italian National Research Council, Via P. Gobetti, 101, 40129 Bologna, Italy
| | - Emanuele Maccaferri
- Department of Industrial Chemistry "Toso Montanari", University of Bologna, Viale Risorgimento 4, 40136 Bologna, Italy
| | - Loris Giorgini
- Department of Industrial Chemistry "Toso Montanari", University of Bologna, Viale Risorgimento 4, 40136 Bologna, Italy
| | - Raffaello Mazzarro
- National Research Council, Institute for Microelectronics and Microsystems, Via Piero Gobetti 101, 40129 Bologna, Italy; Department of Physics and Astronomy, Viale Berti Pichat 6/2, Università di Bologna, 40127 Bologna, Italy
| | - Vittorio Morandi
- National Research Council, Institute for Microelectronics and Microsystems, Via Piero Gobetti 101, 40129 Bologna, Italy
| | - Vincenzo Palermo
- Institute of Organic Synthesis and Photoreactivity - Italian National Research Council, Via P. Gobetti, 101, 40129 Bologna, Italy
| | - Monica Bertoldo
- Institute of Organic Synthesis and Photoreactivity - Italian National Research Council, Via P. Gobetti, 101, 40129 Bologna, Italy; Department of Chemical, Pharmaceutical and Agricultural Sciences, University of Ferrara, I-44121 Ferrara, Italy.
| | - Annalisa Aluigi
- Institute of Organic Synthesis and Photoreactivity - Italian National Research Council, Via P. Gobetti, 101, 40129 Bologna, Italy; Department of Biomolecular Sciences - School of Pharmacy, University of Urbino, Piazza del Rinascimento 6, 61029 Urbino, Italy; Kerline srl, Via Piero Gobetti 101, 40129 Bologna, Italy.
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15
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Tao X, Shi H, Cao A, Cai L. Influence of polyphenol-metal ion-coated ovalbumin/sodium alginate composite nanoparticles on the encapsulation of kaempferol/tannin acid. Int J Biol Macromol 2022; 209:1288-1297. [PMID: 35460758 DOI: 10.1016/j.ijbiomac.2022.04.108] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2021] [Revised: 04/10/2022] [Accepted: 04/15/2022] [Indexed: 11/20/2022]
Abstract
In this research, ovalbumin (OVA) and sodium alginate (SA) were used as the materials to prepare OVA-SA composite carriers, which protected and encapsulated the hydrophobic kaempferol (KAE) and the hydrophilic tannic acid (TA). To achieve the purpose of targeted delivery, the TA-Fe3+ coating film was prepared. Results showed that the observation of small diffraction peaks in carriers proved the formation of TA/Fe3+ coating film on the surface of four composite nanoparticles (pOVA, pOVA-SA, pOVA-KAE-SA, and pOVA-KAE-TA-SA). The protein structure of the composite nanoparticles coated with TA/Fe3+ changed, and the order of the changes was pOVA-KAE > pOVA > pOVA-KAE-SA > pOVA-KAE-TA-SA > pOVA-SA. This phenomenon is due to the fact that the chromophore -C=O and the auxo-chromophore -OH are in the opposite position in the benzene ring of TA, and the two substituents have opposite effects and synergize, resulting in the different degrees of redshift of the composite nanoparticle λmax. Additionally, pOVA-SA had the highest α-helix content and the lowest random coils, conferring the protein structure the strongest stability. The coating of TA/Fe3+ increased the system stability and the thermal stability of the composite nanoparticles. Additionally, the carriers were endowed with antioxidant activity, and their antibacterial ability against Staphylococcus aureus and Escherichia coli was pOVA-KAE-TA-SA > pOVA-KAE-SA > pOVA-KAE > pOVA-SA > pOVA based on the difference in antibacterial diameter (D, mm) and square (S, mm2). pOVA-KAE-TA-SA had the strongest antioxidant activity and antibacterial ability, which improved the bioavailability of TA/KAE. These results provide a theoretical basis for the application of OVA-SA composite nanoparticles in the delivery of bioactive compounds.
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Affiliation(s)
- Xiaoya Tao
- Ningbo Research Institute, Zhejiang University, Ningbo 315100, China; College of Biosystems Engineering and Food Science, National & Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China
| | - Hang Shi
- College of Food Science and Engineering, Bohai University, Jinzhou 121013, China
| | - Ailing Cao
- Hangzhou Customs District, Hangzhou 310007, China.
| | - Luyun Cai
- Ningbo Research Institute, Zhejiang University, Ningbo 315100, China; College of Biosystems Engineering and Food Science, National & Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China.
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16
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A potential spoilage bacteria inactivation approach on frozen fish. Food Chem X 2022; 14:100335. [PMID: 35663602 PMCID: PMC9156805 DOI: 10.1016/j.fochx.2022.100335] [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: 08/30/2021] [Revised: 04/19/2022] [Accepted: 05/15/2022] [Indexed: 11/22/2022] Open
Abstract
US&HVEF technology revealed an inactivation effect on S. putrefaciens. US&HVEF technology minimized the thawing damage to frozen fish. US&HVEF thawing achieved better quality maintenance of frozen aquatic products.
Frozen products are more susceptible to microbial spoilage during thawing. Therefore, the development of a thawing technology with effective bacteriostasis is still urgent in food science. In this study, red sea bream was used as the research object, S. putrefaciens was incubated on the surface of fish fillets, and ultrasound plus high voltage electric field (US&HVEF) was performed to investigate the antibacterial activity. On this basis, the effect of US&HVEF thawing on the quality characteristics of fillets was further studied. The results indicated that US&HVEF showed a better antibacterial performance toward S. putrefaciens, with the lethality of 96.73%. Furthermore, US&HVEF could minimize thawing loss, preserve fillets texture, stabilize the secondary and tertiary conformation of myofibrillar protein (MFP), and inhibit the MFP aggregation and oxidation. Accordingly, this study shows that food safety also involves spoilage bacteria prevention except for quality and proves that US&HVEF technology has great potential in food thawing.
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17
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The quality properties of frozen large yellow croaker fillets during temperature fluctuation cycles: improvement by cellobiose and carboxylated cellulose nanofibers. Int J Biol Macromol 2022; 194:499-509. [PMID: 34822836 DOI: 10.1016/j.ijbiomac.2021.11.093] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2021] [Revised: 11/08/2021] [Accepted: 11/14/2021] [Indexed: 12/26/2022]
Abstract
Frozen aquatic products undergo unavoidable quality changes owing to temperature fluctuations during frozen storage and distribution. This study investigated the effects of 1% cellobiose (CB), and 0.5 and 1% carboxylated cellulose nanofibers (CNF) on ice crystal growth and recrystallization of frozen large yellow croaker fillets exposed to temperature fluctuations. Denser and more uniformly distributed ice crystals were observed in the CB- and CNF-treated samples than in the water-treated samples. Furthermore, the addition of CB and CNF suppressed the conversion of bound water to frozen water in the samples during temperature fluctuation cycles, played a positive role in fixing the ionic and hydrogen bonds that stabilize the protein structure, limited the conformational transition from α-helix to β-sheet, and improved protein thermal stability. Based on turbidity, zeta potential, and confocal laser scanning microscopy (CLSM) analyses, the presence of CB and CNF restricted the protein aggregation. Compared with CB, CNF molecules with abundant carboxyl functional groups and longer morphology exhibited better cryoprotective effects. Moreover, the fillets were more improved protected from mechanical damage induced by large ice crystals at a higher CNF concentration. This study reveals the potential of CB and CNF as novel cryoprotectants.
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18
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Tan M, Ding Z, Mei J, Xie J. Effect of cellobiose on the myofibrillar protein denaturation induced by pH changes during freeze-thaw cycles. Food Chem 2021; 373:131511. [PMID: 34763934 DOI: 10.1016/j.foodchem.2021.131511] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2021] [Revised: 10/07/2021] [Accepted: 10/29/2021] [Indexed: 11/04/2022]
Abstract
The aim of this study was to investigate myofibrillar protein (MFP) denaturation induced by pH changes during freeze-thaw (FT) cycles, and to propose an effective mitigation strategy. Owing to the selective crystallization of Na2HPO4·12H2O and the consequent pH change, a pH change of 3.32 units was observed when the MFP solution were frozen. The surface hydrophobicity, particle size and confocal laser scanning microscopy showed that the protein molecules gradually unfolded and formed larger protein aggregation as the number of FT cycles increases. Additionally, protein degradation, secondary and tertiary structure alterations suggested that the FT cycle could disrupt structural integrity. The addition of cellobiose could maximize the inhibition of pH changes (decrease of ∼0.62 unit), no Na2HPO4·12H2O crystallization was observed by X-ray diffraction. Cellobiose could minimize FT damage to myofibrillar protein, which was closest to the control. Thus, cellobiose can be used as a new and effective cryoprotectant.
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Affiliation(s)
- Mingtang Tan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Zhaoyang Ding
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing&Preservation, Shanghai 201306, China; Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China.
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing&Preservation, Shanghai 201306, China; Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China.
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing&Preservation, Shanghai 201306, China; Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China.
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19
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Wang J, Li M, Zhang J, Lv Y, Li X, Guo S. Effects of high-temperature pressure cooking on cold-grind and blanched soymilk: Physico-chemical properties, in vitro digestibility and sensory quality. Food Res Int 2021; 149:110669. [PMID: 34600671 DOI: 10.1016/j.foodres.2021.110669] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Revised: 08/11/2021] [Accepted: 08/24/2021] [Indexed: 11/17/2022]
Abstract
The present work investigated effects of high-temperature pressure cooking (HP) on physico-chemical properties and in vitro protein digestibility of cold-grind soymilk (CS) and blanched soymilk (BS). Confocal laser scanning microscopy presented that proteins and lipids in BS were obviously coalesced compared with CS, while HP treatment contributed to homogeneous dispersion of protein and lipid. Particle size of the BS and BSHP were larger than that of CS and CSHP. Tertiary structure of protein suggested that hydrophobic interactions and disulfide bonds in CS and CSHP were main force among protein molecules. Meanwhile hydrophobic interactions were account for 70% of the total bonds in BS and BSHP. The maximum fluorescence excitation wavelength (λmax) of BSHP (349.0 nm) was shown a red shift compared with CS (346.5 nm). For secondary structure of protein, β-sheet was 30.61% in CS, while CSHP, BS and BSHP decreased by 2.65%, 5.73% and 7.77%, respectively. Thus, the protein in BS and BSHP were evidently aggregated, loose and disorder; while the CS and CSHP protein were dense and orderly. Also, HP treatment led to loose and unordered protein structure. Moreover, the in vitro digestibility was BSHP > BS > CSHP > CS. The difference in digestibility of four soymilk was determined by the protein structure. Sensory evaluation showed that blanching treatment effectively reduced beany flavor and HP decreased the diameter of oil bodies of BS, which led to smooth mouth feel and thus the highest global impression of BSHP.
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Affiliation(s)
- Jing Wang
- Beijing Laboratory for Food Quality and Safety; Key Laboratory of Agricultural Product Detection and Control for Spoilage Organisms and Pesticides; Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China
| | - Mengdi Li
- Beijing Laboratory for Food Quality and Safety; Key Laboratory of Agricultural Product Detection and Control for Spoilage Organisms and Pesticides; Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China
| | - Jiayu Zhang
- Beijing Laboratory for Food Quality and Safety; Key Laboratory of Agricultural Product Detection and Control for Spoilage Organisms and Pesticides; Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China
| | - Ying Lv
- Beijing Laboratory for Food Quality and Safety; Key Laboratory of Agricultural Product Detection and Control for Spoilage Organisms and Pesticides; Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China.
| | - Xingyu Li
- Beijing Laboratory for Food Quality and Safety; Key Laboratory of Agricultural Product Detection and Control for Spoilage Organisms and Pesticides; Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China
| | - Shuntang Guo
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
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20
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Helmick H, Hartanto C, Bhunia A, Liceaga A, Kokini JL. Validation of Bioinformatic Modeling for the Zeta Potential of Vicilin, Legumin, and Commercial Pea Protein Isolate. FOOD BIOPHYS 2021. [DOI: 10.1007/s11483-021-09686-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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21
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Kornet R, Shek C, Venema P, Jan van der Goot A, Meinders M, van der Linden E. Substitution of whey protein by pea protein is facilitated by specific fractionation routes. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106691] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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22
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Mousavi SN, Abbasi S, Azarikia F. Stabilization of hempseed protein dispersion: Influence of sonication, hydrocolloids, and sodium hexametaphosphate. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15592] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Seyede Nasrin Mousavi
- Food Colloids and Rheology Laboratory Department of Food Science and Technology Faculty of Agriculture Tarbiat Modares University Tehran Iran
| | - Soleiman Abbasi
- Food Colloids and Rheology Laboratory Department of Food Science and Technology Faculty of Agriculture Tarbiat Modares University Tehran Iran
| | - Fatemeh Azarikia
- Department of Food Technology College of Aburaihan University of Tehran Tehran Iran
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23
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Technological strategies to improve gelation properties of legume proteins with the focus on lupin. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102634] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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24
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Supercritical fluid extrusion: Die design and physicochemical properties of milk protein extrudates. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102637] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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25
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Li F, Du X, Ren Y, Kong B, Wang B, Xia X, Bao Y. Impact of ice structuring protein on myofibrillar protein aggregation behaviour and structural property of quick-frozen patty during frozen storage. Int J Biol Macromol 2021; 178:136-142. [PMID: 33636271 DOI: 10.1016/j.ijbiomac.2021.02.158] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2020] [Revised: 01/24/2021] [Accepted: 02/21/2021] [Indexed: 10/22/2022]
Abstract
The goal of this study was to explore the cryoprotective effect of ice structuring protein (ISP) on the aggregation behaviour and structural changes of myofibrillar protein (MP) from quick-frozen pork patties during frozen storage. Frozen storage causes the formation of large protein aggregates and weakens MP structures. After adding ISP into patties, MP had a more stable aggregation system, which was manifested by a uniform particle size distribution and significantly higher absolute zeta potential (11.71 mV) than the control (9.56 mV) (P < 0.05). Atomic force microscopy results showed that the surface roughness of MP aggregation decreased by 9.78% with ISP after freezing for 180 d. Additionally, compared to patties without ISP, the MP carbonyl content from the ISP-treated patty decreased by 32%, and the free amino content increased by 14.99% during frozen storage. Results from circular dichroism spectroscopy and fluorescence spectroscopy showed that MP secondary and tertiary structure stability in patties improved with ISP. Overall, ISP has the potential to improve MP aggregation and structural stability during frozen storage.
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Affiliation(s)
- Fangfei Li
- College of Forestry, Northeast Forestry University, Harbin, Heilongjiang 150040, China
| | - Xin Du
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yanming Ren
- Heilongjiang Province Agricultural Products and Veterinary Drug Feed Technical Identification Station, Harbin, Heilongjiang 150090, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Bo Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Yihong Bao
- College of Forestry, Northeast Forestry University, Harbin, Heilongjiang 150040, China.
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26
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WONGTHAWEEWATANA I, SRINOPHAKUN TR, SARAMALA I, KASEMWONG K. Production of milk analogues from rice bran protein hydrolysate using the subcritical water technique. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.16520] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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27
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Yang HJ, Han MY, Wang HF, Cao GT, Tao F, Xu XL, Zhou GH, Shen Q. HPP improves the emulsion properties of reduced fat and salt meat batters by promoting the adsorption of proteins at fat droplets/water interface. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110394] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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28
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Wu C, Wang T, Ren C, Ma W, Wu D, Xu X, Wang LS, Du M. Advancement of food-derived mixed protein systems: Interactions, aggregations, and functional properties. Compr Rev Food Sci Food Saf 2020; 20:627-651. [PMID: 33325130 DOI: 10.1111/1541-4337.12682] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2020] [Revised: 10/31/2020] [Accepted: 11/12/2020] [Indexed: 11/30/2022]
Abstract
Recently, interests in binary protein systems have been developed considerably ascribed to the sustainability, environment-friendly, rich in nutrition, low cost, and tunable mechanical properties of these systems. However, the molecular coalition is challenged by the complex mechanisms of interaction, aggregation, gelation, and emulsifying of the mixed system in which another protein is introduced. To overcome these fundamental difficulties and better modulate the structural and functional properties of binary systems, efforts have been steered to gain basic information regarding the underlying dynamics, theories, and physicochemical characteristics of mixed systems. Therefore, the present review provides an overview of the current studies on the behaviors of proteins in such systems and highlights shortcomings and future challenges when applied in scientific fields.
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Affiliation(s)
- Chao Wu
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Tao Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Chao Ren
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Wuchao Ma
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Di Wu
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Xianbing Xu
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Li-Shu Wang
- Division of Hematology and Oncology, Department of Medicine, Medical College of Wisconsin, Milwaukee, Wisconsin
| | - Ming Du
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
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29
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Cui Q, Zhang A, Li R, Wang X, Sun L, Jiang L. Ultrasonic treatment affects emulsifying properties and molecular flexibility of soybean protein isolate-glucose conjugates. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100747] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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30
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31
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Interaction between casein and rice glutelin: Binding mechanisms and molecular assembly behaviours. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105967] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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32
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Guidotti G, Soccio M, Posati T, Sotgiu G, Tiboni M, Barbalinardo M, Valle F, Casettari L, Zamboni R, Lotti N, Aluigi A. Regenerated wool keratin-polybutylene succinate nanofibrous mats for drug delivery and cells culture. Polym Degrad Stab 2020. [DOI: 10.1016/j.polymdegradstab.2020.109272] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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33
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Cai L, Wan J, Li X, Li J. Effects of different thawing methods on conformation and oxidation of myofibrillar protein from largemouth bass (Micropterus salmoides). J Food Sci 2020; 85:2470-2480. [PMID: 32677102 DOI: 10.1111/1750-3841.15336] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2020] [Revised: 05/03/2020] [Accepted: 05/30/2020] [Indexed: 11/30/2022]
Abstract
This study examined the effects on conformation and oxidation of myofibrillar protein in largemouth bass by different thawing methods. The conventional thawing, microwave thawing, microwave (MVT) or ultrasound combined with vacuum thawing, microwave or far-infrared thawing (FMT) combined with magnetic nanoparticles were used in this experiment. The physicochemical changes were analyzed by differential scanning calorimetry and dynamic rheology. The protein structure changes were measured by Raman, intrinsic fluorescence, and second-derivative ultraviolet spectrometry. The degree of protein aggregation was evaluated by surface hydrophobicity, particle size, and zeta-potential measurements. Total sulfhydryl content, protein carbonyl content, Ca2+ -ATPase activity, and SDS-PAGE were used to analyze the degree of protein oxidation. Results showed that MVT and FMT samples had better thermal stability, more stable protein conformation, and a lower degree of protein oxidation. Thus, these two methods would be beneficial to sustain the quality of thawed fillets. PRACTICAL APPLICATIONS: In the market circulation, largemouth bass (Micropterus salmoides) need to be frozen. The thawing methods can directly affect the quality of frozen fish, thus causing the changes in the conformation of the myofibrillar protein in fish, and also affecting the degree of protein oxidation. The results showed that the microwave combined with vacuum and the magnetic nanoparticles combined with far-infrared thawing had less effect on myofibrillar protein of fish and were a better thawing method.
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Affiliation(s)
- Luyun Cai
- Ningbo Research Institute, Zhejiang University, Ningbo, 315100, China.,College of Biosystems Engineering and Food Science, National & Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, China
| | - Jiangli Wan
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou, 121013, China
| | - Xiuxia Li
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou, 121013, China
| | - Jianrong Li
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou, 121013, China
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Ultra high temperature (UHT) processability of high protein dispersions prepared from milk protein-soy protein hydrolysate mixtures. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109308] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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35
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Pang Z, Xu R, Zhu Y, Bansal N, Liu X. Tribo-rheology and kinetics of soymilk gelation with different types of milk proteins. Food Chem 2020; 311:125961. [DOI: 10.1016/j.foodchem.2019.125961] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2019] [Revised: 11/19/2019] [Accepted: 11/26/2019] [Indexed: 11/26/2022]
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36
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Effect of Carboxymethyl Chitosan Magnetic Nanoparticles Plus Herring Antifreeze Protein on Conformation and Oxidation of Myofibrillar Protein From Red Sea Bream (Pagrosomus major) After Freeze-Thaw Treatment. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02384-x] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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37
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38
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Nian L, Cao A, Cai L, Ji H, Liu S. Effect of vacuum impregnation of red sea bream (Pagrosomus major) with herring AFP combined with CS@Fe3O4 nanoparticles during freeze-thaw cycles. Food Chem 2019; 291:139-148. [DOI: 10.1016/j.foodchem.2019.04.017] [Citation(s) in RCA: 50] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2018] [Revised: 04/03/2019] [Accepted: 04/03/2019] [Indexed: 01/19/2023]
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Nicolai T. Gelation of food protein-protein mixtures. Adv Colloid Interface Sci 2019; 270:147-164. [PMID: 31229885 DOI: 10.1016/j.cis.2019.06.006] [Citation(s) in RCA: 78] [Impact Index Per Article: 15.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2019] [Revised: 06/09/2019] [Accepted: 06/09/2019] [Indexed: 01/04/2023]
Abstract
Gelation of proteins is one of the principal means to give desirable texture to food products. Gelation of individual proteins in aqueous solution has been investigated intensively in the past, but in most food products the system contains mixtures of different types of proteins. Therefore one needs to consider interaction between different proteins both before and during gelation. Most food proteins can be classified as globular proteins, but casein and gelatin are also important food proteins. In this review the focus is on gelation induced by heating or cooling, which is the most commonly used method. After briefly discussing general features of protein aggregation and gelation, the literature on gelation of mixtures of different types of globular proteins is reviewed as well as that of mixtures of globular proteins with gelatin or with casein. The effect on the gel stiffness and the microstructure of the gelled mixtures will be discussed in terms of different scenarios that can be envisaged: independent aggregation and gelation, co-aggregation and phase separation.
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Affiliation(s)
- Taco Nicolai
- IMMM UMR-CNRS 6283, Le Mans Université, 72085, Le Mans Cedex 9, France.
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40
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Heat-induced and acid-induced gelation of dairy/plant protein dispersions and emulsions. Curr Opin Food Sci 2019. [DOI: 10.1016/j.cofs.2019.05.002] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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41
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Zhang H, Yang L, Tu Y, Wu N, Jiang Y, Xu M. Changes in texture and molecular forces of heated‐induced egg white gel with adding xanthan gum. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13071] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Hui Zhang
- Jiangxi Key Laboratory of Natural Product and Functional FoodJiangxi Agricultural University Nanchang, Jiangxi China
- College of Food Science and EngineeringJiangxi Agricultural University Nanchang, Jiangxi China
| | - Lingling Yang
- Jiangxi Key Laboratory of Natural Product and Functional FoodJiangxi Agricultural University Nanchang, Jiangxi China
- College of Food Science and EngineeringJiangxi Agricultural University Nanchang, Jiangxi China
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Product and Functional FoodJiangxi Agricultural University Nanchang, Jiangxi China
- College of Food Science and EngineeringJiangxi Agricultural University Nanchang, Jiangxi China
| | - Na Wu
- Jiangxi Key Laboratory of Natural Product and Functional FoodJiangxi Agricultural University Nanchang, Jiangxi China
- College of Food Science and EngineeringJiangxi Agricultural University Nanchang, Jiangxi China
| | - Yan Jiang
- Jiangxi Key Laboratory of Natural Product and Functional FoodJiangxi Agricultural University Nanchang, Jiangxi China
- College of Food Science and EngineeringJiangxi Agricultural University Nanchang, Jiangxi China
| | - Mingsheng Xu
- Jiangxi Key Laboratory of Natural Product and Functional FoodJiangxi Agricultural University Nanchang, Jiangxi China
- College of Food Science and EngineeringJiangxi Agricultural University Nanchang, Jiangxi China
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42
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Xing G, Giosafatto CVL, Rui X, Dong M, Mariniello L. Microbial transglutaminase-mediated polymerization in the presence of lactic acid bacteria affects antigenicity of soy protein component present in bio-tofu. J Funct Foods 2019. [DOI: 10.1016/j.jff.2018.12.035] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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43
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Silva JVC, Cochereau R, Schmitt C, Chassenieux C, Nicolai T. Heat-induced gelation of mixtures of micellar caseins and plant proteins in aqueous solution. Food Res Int 2019; 116:1135-1143. [PMID: 30716898 DOI: 10.1016/j.foodres.2018.09.058] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2018] [Revised: 09/13/2018] [Accepted: 09/25/2018] [Indexed: 12/23/2022]
Abstract
The aim of this work was to investigate how the heat-induced gelation of micellar casein (MC)-plant protein mixtures in aqueous solution is affected by protein composition (MC/plant proteins = 100/0 to 0/100) and total protein content (4%, 6% and 8% w/w) at pH 5.8 and 6.0. Two types of plant proteins were used: soy proteins (SP) and pea proteins (PP). Storage moduli (G') were measured during heating ramps from 20 to 90 °C and heat-induced gelation was characterised by a sharp increase in G' at a critical temperature (Tc). The gel stiffness (Gel) was determined after 1 h at 90 °C and the microstructure before and after heating was investigated by confocal laser scanning microscopy (CLSM). Tc was found to increase with increasing the fraction of MC replaced by SP or PP, due to binding of calcium to the plant proteins. The effect was stronger for SP, which bound calcium more efficiently than PP. Tc decreased with decreasing pH, possibly caused by decreased electrostatic repulsion and increased calcium release from MC. Gel increased with increasing total protein content and did not depend significantly on the pH. Interestingly, Gel showed a minimum as a function of the plant protein fraction (40% for SP and 70% for PP) in the mixtures. It is concluded that MC and plant proteins did not co-aggregate in the mixtures during heating, and that each type of protein formed networks independently.
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Affiliation(s)
- Juliana V C Silva
- IMMM UMR-CNRS 6283, Le Mans Université, Polymers, Colloids and Interfaces, 72085 Le Mans Cedex 9, France.
| | - Rémy Cochereau
- IMMM UMR-CNRS 6283, Le Mans Université, Polymers, Colloids and Interfaces, 72085 Le Mans Cedex 9, France
| | - Christophe Schmitt
- Nestlé Research, Nestlé Institute of Material Sciences, Department of Chemistry, CH-1000 Lausanne 26, Switzerland
| | - Christophe Chassenieux
- IMMM UMR-CNRS 6283, Le Mans Université, Polymers, Colloids and Interfaces, 72085 Le Mans Cedex 9, France
| | - Taco Nicolai
- IMMM UMR-CNRS 6283, Le Mans Université, Polymers, Colloids and Interfaces, 72085 Le Mans Cedex 9, France.
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44
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Li Y, Jin H, Sun X, Sun J, Liu C, Liu C, Xu J. Physicochemical Properties and Storage Stability of Food Protein-Stabilized Nanoemulsions. NANOMATERIALS 2018; 9:nano9010025. [PMID: 30585224 PMCID: PMC6359652 DOI: 10.3390/nano9010025] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/29/2018] [Revised: 12/17/2018] [Accepted: 12/18/2018] [Indexed: 01/01/2023]
Abstract
This study investigated the preparation and properties of corn oil nanoemulsions stabilized by peanut protein isolate (PPI), rice bran protein isolate (RBPI), soybean protein isolate (SPI), and whey protein isolate (WPI). The mean droplet diameter of four protein-stabilized nanoemulsions prepared via ultrasound method was less than 245 nm. PPI-stabilized nanoemulsions showed better stability for 4 weeks, while the mean droplet diameter of RBPI-stabilized nanoemulsions had exceeded 1000 nm during the third week of storage. Fourier transform infrared and interfacial tension (IT) analysis showed that the higher level of disordered structure and lower IT of proteins made the stability of nanoemulsions better. Moreover, bivariate correlation analysis discovered that α-helix (p < 0.01) and β-turn (p < 0.05) of proteins were related to the mean droplet diameter of nanoemulsions, the random coil (p < 0.05) was related to the zeta potential of nanoemulsions. This study provided new idea for the relationship between the structure of protein and properties of protein-stabilized nanoemulsions.
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Affiliation(s)
- Yangyang Li
- College of Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.
| | - Hua Jin
- College of Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.
| | - Xiaotong Sun
- College of Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.
| | - Jingying Sun
- College of Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.
| | - Chang Liu
- College of Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.
| | - Chunhong Liu
- College of Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.
| | - Jing Xu
- College of Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.
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45
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Effect of Herring Antifreeze Protein Combined with Chitosan Magnetic Nanoparticles on Quality Attributes in Red Sea Bream (Pagrosomus major). FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2220-4] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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46
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Chihi M, Sok N, Saurel R. Acid gelation of mixed thermal aggregates of pea globulins and β-lactoglobulin. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.07.006] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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47
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Ainis WN, Ersch C, Ipsen R. Partial replacement of whey proteins by rapeseed proteins in heat-induced gelled systems: Effect of pH. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.10.016] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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48
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Mession JL, Roustel S, Saurel R. Interactions in casein micelle - Pea protein system (Part II): Mixture acid gelation with glucono-δ-lactone. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.06.029] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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49
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50
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Mession JL, Roustel S, Saurel R. Interactions in casein micelle – Pea protein system (part I): Heat-induced denaturation and aggregation. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2015.12.015] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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