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Wang X, Wang Y, Wang X, Xing Y, Kuang C, Luo K, Cheng Y, Wang S. Influence of substrate aggregation state on the enzymatic-induced crosslinking of soy protein isolate. Food Chem 2024; 442:138484. [PMID: 38271913 DOI: 10.1016/j.foodchem.2024.138484] [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: 02/09/2023] [Revised: 10/26/2023] [Accepted: 01/15/2024] [Indexed: 01/27/2024]
Abstract
Transglutaminase (TGase) induced-crosslinking of soy protein isolate (SPI) was markedly influenced by the substrate aggregation state. Results showed that appropriate heating significantly accelerated the TGase crosslinking, and the 7S and 11S acidic subunits were more susceptible to the enzyme than the 11S basic proteins. The content of ε-(γ-glutamyl)-lysine isopeptide bonds increased from 4.74 to 8.61 μmol/g protein when the heating intensity was increased from 75 °C for 15 min to 95 °C for 30 min, due to sufficient unfolding of the protein structure. Rheological data indicated that the gel formed from the SPI heated at 95 °C for 30 min exhibited the best properties, with a 60 % increase in the storage modulus compared with the unheated sample. However, excessive heating (95 °C, 60-120 min) caused severe aggregation of SPI and formation of insoluble aggregates, resulting in poor crosslinking efficiency and weaker gel properties.
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Affiliation(s)
- Xufeng Wang
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan, China
| | - Yuqi Wang
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian, China
| | - Xiongshi Wang
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan, China
| | - Yunhao Xing
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan, China
| | - Chuyu Kuang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan, China
| | - Kaiyun Luo
- College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan, China
| | - Yunhui Cheng
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan, China
| | - Shaoyun Wang
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian, China
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3
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Li M, Blecker C, Karboune S. Molecular and air-water interfacial properties of potato protein upon modification via laccase-catalyzed cross-linking and conjugation with sugar beet pectin. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106236] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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4
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Nivala O, Nordlund E, Kruus K, Ercili-Cura D. The effect of heat and transglutaminase treatment on emulsifying and gelling properties of faba bean protein isolate. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110517] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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5
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Bergfreund J, Bertsch P, Fischer P. Adsorption of proteins to fluid interfaces: Role of the hydrophobic subphase. J Colloid Interface Sci 2021; 584:411-417. [DOI: 10.1016/j.jcis.2020.09.118] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Revised: 08/31/2020] [Accepted: 09/09/2020] [Indexed: 12/18/2022]
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6
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Arogundade LA, Mu TH, Zhang M, Chen JW, Sun HN, Zhang D. Improving sweet potato protein gel properties through ε-(γ-glutamy)-lysine isopeptide cross-link catalyzed by transglutaminase. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2020.100828] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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7
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Li X, Li S, Liang X, McClements DJ, Liu X, Liu F. Applications of oxidases in modification of food molecules and colloidal systems: Laccase, peroxidase and tyrosinase. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.06.014] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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8
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Li Q, Zhao Z. Acid and rennet-induced coagulation behavior of casein micelles with modified structure. Food Chem 2019; 291:231-238. [PMID: 31006464 DOI: 10.1016/j.foodchem.2019.04.028] [Citation(s) in RCA: 50] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2019] [Revised: 04/02/2019] [Accepted: 04/06/2019] [Indexed: 01/20/2023]
Affiliation(s)
- Quanyang Li
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Zhengtao Zhao
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.
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9
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Fuhrmann PL, Sala G, Stieger M, Scholten E. Clustering of oil droplets in o/w emulsions: Controlling cluster size and interaction strength. Food Res Int 2019; 122:537-547. [PMID: 31229109 DOI: 10.1016/j.foodres.2019.04.027] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2018] [Revised: 04/11/2019] [Accepted: 04/11/2019] [Indexed: 11/18/2022]
Abstract
Clustering of oil droplets changes the rheological properties of oil-in-water (o/w) emulsions and can be used as a tool to structure foods. The aim of this study was to manipulate both oil droplet cluster size and cluster strength in liquid o/w emulsions, and to investigate the effect of these parameters on the rheological properties. Clustered emulsions were prepared using three different methods: (i) clustering by protein-proanthocyanidin interactions, (ii) clustering by hetero-aggregation of oppositely-charged emulsion droplets, and (iii) enzymatic clustering of protein-stabilised droplets using transglutaminase. Clustering by protein-proanthocyanidin interactions allowed to control oil droplet cluster size from 1 to 140 μm. Clusters decreased in size upon both an increase and decrease in pH, but were stable against changes in ionic strength. Hetero-aggregation of oppositely-charged oil droplets (gelatine/whey protein and gelatine/DATEM) allowed to control cluster size from 1 to 40 μm. Clusters showed a strong decrease in size in response to changes in pH and a small decrease in size with increasing ionic strength. Enzymatic clustering did not allow to control cluster size. Cluster strength of proanthocyanidin-stabilised clusters was found to be higher than that of hetero-aggregated clusters. Stabilisation of clusters was likely induced by different protein-proanthocyanidin interactions such as H-bridges, π-π stacking, and hydrophobic interactions, whereas hetero-aggregation is based on electrostatic interactions. Upon clustering, emulsion viscosity increased by up to three orders of magnitude. We conclude that protein-proanthocyanidin interactions and hetero-aggregation are effective methods to tune droplet cluster size and strength in o/w emulsions, and that cluster size and interaction strength control the rheological properties of o/w emulsions with clustered oil droplets.
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Affiliation(s)
- Philipp L Fuhrmann
- TiFN, P.O. Box 557, 6700 AN Wageningen, The Netherlands; Physics and Physical Chemistry of Foods, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Guido Sala
- Physics and Physical Chemistry of Foods, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands; Wageningen Food & Biobased Research, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Markus Stieger
- TiFN, P.O. Box 557, 6700 AN Wageningen, The Netherlands; Division of Human Nutrition, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands; Food Quality and Design Group, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Elke Scholten
- TiFN, P.O. Box 557, 6700 AN Wageningen, The Netherlands; Physics and Physical Chemistry of Foods, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands.
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10
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Encapsulation of β-lactoglobulin within calcium carbonate microparticles and subsequent in situ fabrication of protein microparticles. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.05.054] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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11
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Size Separation Techniques for the Characterisation of Cross-Linked Casein: A Review of Methods and Their Applications. SEPARATIONS 2018. [DOI: 10.3390/separations5010014] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
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12
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Isaschar-Ovdat S, Fishman A. Crosslinking of food proteins mediated by oxidative enzymes – A review. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2017.12.011] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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13
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Stender EGP, Koutina G, Almdal K, Hassenkam T, Mackie A, Ipsen R, Svensson B. Isoenergic modification of whey protein structure by denaturation and crosslinking using transglutaminase. Food Funct 2018; 9:797-805. [DOI: 10.1039/c7fo01451a] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The structural effect of denaturation of whey protein by heat or pH and subsequent crosslinking by transglutaminase.
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Affiliation(s)
- Emil G. P. Stender
- Department of Biotechnology and Biomedicine
- Technical University of Denmark
- Denmark
| | - Glykeria Koutina
- Department of Food Science
- University of Copenhagen
- Copenhagen
- Denmark
| | - Kristoffer Almdal
- Department of Micro- and Nanotechnology
- Technical University of Denmark
- Denmark
| | - Tue Hassenkam
- Department of Chemistry
- University of Copenhagen
- Copenhagen
- Denmark
| | - Alan Mackie
- Institute of Food Research
- Norwich Research Park
- Colney
- UK
- School of Food Science and Nutrition
| | - Richard Ipsen
- Department of Food Science
- University of Copenhagen
- Copenhagen
- Denmark
| | - Birte Svensson
- Department of Biotechnology and Biomedicine
- Technical University of Denmark
- Denmark
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14
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Wen-qiong W, Lan-wei Z, Xue H, Yi L. Cheese whey protein recovery by ultrafiltration through transglutaminase (TG) catalysis whey protein cross-linking. Food Chem 2017; 215:31-40. [DOI: 10.1016/j.foodchem.2016.07.057] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2016] [Revised: 06/21/2016] [Accepted: 07/09/2016] [Indexed: 11/30/2022]
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15
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Gadeyne F, De Neve N, Vlaeminck B, Fievez V. State of the art in rumen lipid protection technologies and emerging interfacial protein cross‐linking methods. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201600345] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Frederik Gadeyne
- Faculty of Bioscience EngineeringLaboratory for Animal Nutrition and Animal Product QualityGhent UniversityGhentBelgium
| | - Nympha De Neve
- Faculty of Bioscience EngineeringLaboratory for Animal Nutrition and Animal Product QualityGhent UniversityGhentBelgium
| | - Bruno Vlaeminck
- Faculty of Bioscience EngineeringLaboratory for Animal Nutrition and Animal Product QualityGhent UniversityGhentBelgium
| | - Veerle Fievez
- Faculty of Bioscience EngineeringLaboratory for Animal Nutrition and Animal Product QualityGhent UniversityGhentBelgium
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16
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One-pot nanoparticulation of potentially bioactive peptides and gallic acid encapsulation. Food Chem 2016; 210:317-24. [DOI: 10.1016/j.foodchem.2016.04.112] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2015] [Revised: 04/23/2016] [Accepted: 04/25/2016] [Indexed: 11/20/2022]
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17
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Rajendran SRCK, Udenigwe CC, Yada RY. Nanochemistry of Protein-Based Delivery Agents. Front Chem 2016; 4:31. [PMID: 27489854 PMCID: PMC4951518 DOI: 10.3389/fchem.2016.00031] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2016] [Accepted: 07/05/2016] [Indexed: 11/13/2022] Open
Abstract
The past decade has seen an increased interest in the conversion of food proteins into functional biomaterials, including their use for loading and delivery of physiologically active compounds such as nutraceuticals and pharmaceuticals. Proteins possess a competitive advantage over other platforms for the development of nanodelivery systems since they are biocompatible, amphipathic, and widely available. Proteins also have unique molecular structures and diverse functional groups that can be selectively modified to alter encapsulation and release properties. A number of physical and chemical methods have been used for preparing protein nanoformulations, each based on different underlying protein chemistry. This review focuses on the chemistry of the reorganization and/or modification of proteins into functional nanostructures for delivery, from the perspective of their preparation, functionality, stability and physiological behavior.
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Affiliation(s)
| | - Chibuike C Udenigwe
- Department of Environmental Sciences, Dalhousie University Truro, NS, Canada
| | - Rickey Y Yada
- Faculty of Land and Food Systems, University of British Columbia Vancouver, BC, Canada
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18
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Del Castillo-Santaella T, Maldonado-Valderrama J, Molina-Bolivar JA, Galisteo-Gonzalez F. Effect of cross-linker glutaraldehyde on gastric digestion of emulsified albumin. Colloids Surf B Biointerfaces 2016; 145:899-905. [PMID: 27341303 DOI: 10.1016/j.colsurfb.2016.06.014] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2016] [Revised: 04/22/2016] [Accepted: 06/08/2016] [Indexed: 11/18/2022]
Abstract
Human serum albumin (HSA) has been shown to be an ideal protein for nanoparticle preparation. These are usually prepared by using cross linker agents such as glutaraldehyde (GAD). Liquid lipid nanocapsules (LLN) constitute a new generation of nanoparticles more biocompatible and versatile for oral delivery of lipophylic drugs. The first barrier that an orally administered formulation must cross is the gastrointestinal tract. Hence, it is crucial to address the impact of gastrointestinal digestion on these structures in order to achieve an optimal formulation. This study evaluates the effect of gastric digestion on HSA emulsions structured with GAD as a model substrate for the preparation of LLN. This is done by SDS-PAGE, emulsion microstructure, and interfacial tension techniques. Our results demonstrate that the cross- linking procedure with GAD strongly inhibits pepsin digestion by formation of inter- and/or intramolecular covalent bonds between substrate amino acids. Emulsification of HSA also protects from gastric digestion probably by the orientation of the HSA molecule, which exposes the majority of pepsin cleaving sites preferably to the hydrophobic part of the oil-water interface. In this emulsified HSA, cross-linking with GAD at the interface promotes structural modifications on the HSA interfacial layer, restricting the access of pepsin to cleavage sites. We identify interfacial aspects underlying enzymatic hydrolysis of the protein. Assuring that HSA-GAD structures resist passage through the gastric compartment is crucial is important towards the rational design of oral delivery systems and the first step to get the complete digestion profile.
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19
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Zhang YH, Wang H, Liu YL, Zhao XH. Two horseradish peroxidase-based modifications result in two milk protein products with ordered secondary structure and enhanced in vitro antigenicity. CYTA - JOURNAL OF FOOD 2016. [DOI: 10.1080/19476337.2016.1179346] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Ying-Hua Zhang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, PR China
- Department of Food Science, Northeast Agricultural University, Harbin, PR China
- Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural University, Harbin, PR China
| | - Huan Wang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, PR China
- Department of Food Science, Northeast Agricultural University, Harbin, PR China
| | - Yan-Le Liu
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, PR China
- Department of Food Science, Northeast Agricultural University, Harbin, PR China
| | - Xin-Huai Zhao
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, PR China
- Department of Food Science, Northeast Agricultural University, Harbin, PR China
- Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural University, Harbin, PR China
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20
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Gadeyne F, De Neve N, Vlaeminck B, Claeys E, Van der Meeren P, Fievez V. Polyphenol Oxidase Containing Sidestreams as Emulsifiers of Rumen Bypass Linseed Oil Emulsions: Interfacial Characterization and Efficacy of Protection against in Vitro Ruminal Biohydrogenation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:3749-3759. [PMID: 27111580 DOI: 10.1021/acs.jafc.6b01022] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
The low transfer in ruminants of dietary polyunsaturated fatty acids to the milk or peripheral tissues is largely due to ruminal biohydrogenation. Lipids emulsified by a polyphenol oxidase (PPO) rich protein extract of red clover were shown before to be protected against this breakdown after cross-linking with 4-methylcatechol. Protein extracts of 13 other vegetal resources were tested. Surprisingly, the effectiveness to protect emulsified lipids against in vitro ruminal biohydrogenation largely depended on the origin of the extract and its protein concentration but was not related to PPO activity. Moreover, PPO isoforms in vegetal sources, effectively protecting emulsified lipids, were diverse and their presence at the emulsion interface did not seem essential. Potato tuber peels were identified as an interesting biological source of emulsifying proteins and PPO, particularly since protein extracts of industrial potato sidestreams proved to be suitable for the current application.
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Affiliation(s)
- Frederik Gadeyne
- Laboratory for Animal Nutrition and Animal Product Quality, Faculty of Bioscience Engineering, Ghent University , Proefhoevestraat 10, 9090 Melle, Belgium
| | - Nympha De Neve
- Laboratory for Animal Nutrition and Animal Product Quality, Faculty of Bioscience Engineering, Ghent University , Proefhoevestraat 10, 9090 Melle, Belgium
| | - Bruno Vlaeminck
- Laboratory for Animal Nutrition and Animal Product Quality, Faculty of Bioscience Engineering, Ghent University , Proefhoevestraat 10, 9090 Melle, Belgium
| | - Erik Claeys
- Laboratory for Animal Nutrition and Animal Product Quality, Faculty of Bioscience Engineering, Ghent University , Proefhoevestraat 10, 9090 Melle, Belgium
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group, Faculty of Bioscience Engineering, Ghent University , Coupure Links 653, 9000 Ghent, Belgium
| | - Veerle Fievez
- Laboratory for Animal Nutrition and Animal Product Quality, Faculty of Bioscience Engineering, Ghent University , Proefhoevestraat 10, 9090 Melle, Belgium
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21
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Nourbakhsh H, Madadlou A, Emam-Djomeh Z, Wang YC, Gunasekaran S, Mousavi ME. One-Pot Procedure for Recovery of Gallic Acid from Wastewater and Encapsulation within Protein Particles. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:1575-1582. [PMID: 26862880 DOI: 10.1021/acs.jafc.5b04867] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
A whey protein isolate solution was heat-denatured and treated with the enzyme transglutaminase, which cross-linked ≈26% of the amino groups and increased the magnitude of the ζ-potential value. The protein solution was microemulsified, and then the resulting water-in-oil microemulsion was dispersed within a gallic acid-rich model wastewater. Gallic acid extraction by the outlined microemulsion liquid membrane (MLM) from the exterior aqueous phase (wastewater) and accumulation within the internal aqueous nanodroplets induced protein cold-set gelation and resulted in the formation of gallic acid-enveloping nanoparticles. Measurements with a strain-controlled rheometer indicated a progressive increase in the MLM viscosity during gallic acid recovery corresponding to particle formation. The mean hydrodynamic size of the nanoparticles made from the heat-denatured and preheated enzymatically cross-linked proteins was 137 and 122 nm, respectively. The enzymatic cross-linking of whey proteins led to a higher gallic acid recovery yield and increased the glass transition enthalpy and temperature. A similar impact on glass transition indices was observed by the gallic acid-induced nanoparticulation of proteins. Scanning electron microscopy showed the existence of numerous jammed/fused nanoparticles. It was suggested on the basis of the results of Fourier transform infrared spectroscopy that the in situ nanoparticulation of proteins shifted the C-N stretching and C-H bending peaks to higher wavenumbers. X-ray diffraction results proposed a decreased β-sheet content for proteins because of the acid-induced particulation. The nanoparticles made from the enzymatically cross-linked protein were more stable against the in vitro gastrointestinal digestion and retained almost 19% of the entrapped gallic acid after 300 min sequential gastric and intestinal digestions.
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Affiliation(s)
- Himan Nourbakhsh
- Department of Food Science and Engineering, University College of Agriculture and Natural Resources, University of Tehran , Karaj, Iran
| | - Ashkan Madadlou
- Department of Food Science and Engineering, University College of Agriculture and Natural Resources, University of Tehran , Karaj, Iran
| | - Zahra Emam-Djomeh
- Department of Food Science and Engineering, University College of Agriculture and Natural Resources, University of Tehran , Karaj, Iran
| | - Yi-Cheng Wang
- Department of Biological Systems Engineering, College of Agricultural and Life Sciences, University of Wisconsin-Madison , Madison, Wisconsin, United States
| | - Sundaram Gunasekaran
- Department of Biological Systems Engineering, College of Agricultural and Life Sciences, University of Wisconsin-Madison , Madison, Wisconsin, United States
| | - Mohammad E Mousavi
- Department of Food Science and Engineering, University College of Agriculture and Natural Resources, University of Tehran , Karaj, Iran
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22
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Liu Y, Zhang B, Javvaji V, Kim E, Lee ME, Raghavan SR, Wang Q, Payne GF. Tyrosinase-mediated grafting and crosslinking of natural phenols confers functional properties to chitosan. Biochem Eng J 2014. [DOI: 10.1016/j.bej.2013.11.016] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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23
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Dhayal SK, Gruppen H, de Vries R, Wierenga PA. Controlled formation of protein nanoparticles by enzymatic cross-linking of α-lactalbumin with horseradish peroxidase. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.09.003] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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24
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Sagis LM, Scholten E. Complex interfaces in food: Structure and mechanical properties. Trends Food Sci Technol 2014. [DOI: 10.1016/j.tifs.2014.02.009] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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25
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Rodriguez-Turienzo L, Cobos A, Diaz O. Effects of microbial transglutaminase added edible coatings based on heated or ultrasound-treated whey proteins in physical and chemical parameters of frozen Atlantic salmon (Salmo salar). J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2013.06.015] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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26
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Partanen R, Forssell P, Mackie A, Blomberg E. Interfacial cross-linking of β-casein changes the structure of the adsorbed layer. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2013.01.009] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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27
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Wang W, Zhong Q, Hu Z. Nanoscale understanding of thermal aggregation of whey protein pretreated by transglutaminase. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:435-46. [PMID: 23252670 DOI: 10.1021/jf304506n] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Nanoscale structures of whey protein isolate (WPI) pretreated by microbial transglutaminase (mTGase) and subsequent heating were studied in this work and were correlated to zeta-potential, surface hydrophobicity, thermal denaturation properties, and macroscopic turbidity and viscosity. Dispersions of 5% w/v WPI were pretreated by individual or sequential steps of preheating at 80 °C for 15 min and mTGase, used at 2.0-10.2 U/g WPI for 1-15 h, before adjustment of the pH to 7.0 and to 0-100 mM NaCl for heating at 80 °C for 15 and 90 min. The zeta potential and surface hydrophobicity of WPI increased after all pretreatment steps. Preheating increased cross-linking reactivity of WPI by mTGase, corresponding to significantly increased denaturation temperature. Particle size analysis and atomic force microscopy revealed that structures of sequentially pretreated WPI remained stable after heating at 100 mM NaCl, corresponding to transparent dispersions. Conversely, WPI pretreated by one step aggregated at only 100 mM NaCl and resulted in turbid dispersions. Besides reporting a practical approach to produce transparent beverages, nanoscale phenomena in the present study are important for understanding whey protein structures in relevant applications.
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Affiliation(s)
- Wan Wang
- Department of Food Science and Technology, The University of Tennessee, Knoxville, Tennessee 37996, USA
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28
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HU YN, GE KS, JIANG L, GUO HY, LUO J, WANG F, REN FZ. Effect of Transglutaminase on Yield, Compositional and Functional Properties of Low-fat Cheddar Cheese. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2013. [DOI: 10.3136/fstr.19.359] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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