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Shuai X, Gao L, Geng Q, Li T, He X, Chen J, Liu C, Dai T. Effects of Moderate Enzymatic Hydrolysis on Structure and Functional Properties of Pea Protein. Foods 2022; 11:foods11152368. [PMID: 35954136 PMCID: PMC9368430 DOI: 10.3390/foods11152368] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 08/03/2022] [Accepted: 08/05/2022] [Indexed: 11/16/2022] Open
Abstract
Pea protein (PP) was moderately hydrolyzed using four proteolytic enzymes including flavourzyme, neutrase, alcalase, and trypsin to investigate the influence of the degree of hydrolysis (DH) with 2%, 4%, 6%, and 8% on the structural and functional properties of PP. Enzymatic modification treatment distinctly boosted the solubility of PP. The solubility of PP treated by trypsin was increased from 10.23% to 58.14% at the 8% DH. The results of SDS-PAGE indicated the protease broke disulfide bonds, degraded protein into small molecular peptides, and transformed insoluble protein into soluble fractions with the increased DH. After enzymatic treatment, a bathochromic shift and increased intrinsic fluorescence were observed for PP. Furthermore, the total sulfhydryl group contents and surface hydrophobicity were reduced, suggesting that the unfolding of PP occurred. Meanwhile, the foaming and emulsification of PP were improved after enzymatic treatment, and the most remarkable effect was observed under 6% DH. Moreover, under the same DH, the influence on the structure and functional properties of PP from large to small are trypsin, alcalase, neutrase and flavourzyme. This result will facilitate the formulation and production of natural plant-protein-based products using PP.
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Affiliation(s)
- Xixiang Shuai
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Lizhi Gao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Qin Geng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Ti Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Correspondence: (T.L.); (T.D.)
| | - Xuemei He
- Guangxi Academy of Agricultural Sciences, Nanning 530007, China
| | - Jun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Taotao Dai
- Guangxi Academy of Agricultural Sciences, Nanning 530007, China
- Correspondence: (T.L.); (T.D.)
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2
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Huang S, Wang H, Wang S, Sha X, Chen N, Hu Y, Tu Z. Pectin Stabilized Fish Gelatin Emulsions: Physical Stability, Rheological, and Interaction Properties. Front Nutr 2022; 9:961875. [PMID: 35911094 PMCID: PMC9326445 DOI: 10.3389/fnut.2022.961875] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2022] [Accepted: 06/23/2022] [Indexed: 11/13/2022] Open
Abstract
Pectin, a kind of natural polysaccharide, shows the attractive potential as a natural stabilizer for protein emulsion. The aim of this study is to investigate the effect of pectin on the physical stability, rheology, interface, and interaction properties of the fish gelatin (FG) emulsion, as pectin was utilized to improve the stability of FG, fish oil emulsion. During the study, when pH < 6, the FG-pectin emulsion displayed better storage stability and salinity tolerance. Analyzing the result, pectin could avoid phase separation at the freeze-thaw process and prevent the liquid-gel transition of FG emulsions during storage. On the other hand, when pH ≥ 6, the emulsion displayed high viscosity due to the complex flocculation and stratified during long-term storage. Electrostatic interactions, hydrophobic interactions, and hydrogen bonding of the FG-pectin complexes in the emulsion were all reduced. Overall, pectin improved the stability of FG emulsions through electrostatic repulsion, hydrophobic interactions, and steric hindrance.
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Affiliation(s)
- Sheng Huang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, China
| | - Shu Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, China
| | - Xiaomei Sha
- National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, China
- Engineering Research Center for Freshwater Fish High-Value Utilization of Jiangxi, Jiangxi Normal University, Nanchang, China
| | - Ning Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, China
| | - Yueming Hu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, China
| | - Zongcai Tu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, China
- Engineering Research Center for Freshwater Fish High-Value Utilization of Jiangxi, Jiangxi Normal University, Nanchang, China
- *Correspondence: Zongcai Tu,
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3
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The adsorption characteristics of 2D fibril and 3D hydrogel aggregates at the O/W interface combining molecular dynamics simulation. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107537] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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4
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Zhao W, Zang J, Qing M, Wang H, Chi Y, Chi Y. Mechanistic insights into the improved properties of mayonnaise from the changes in protein structures of enzymatic modification-treated egg yolk. RSC Adv 2022; 12:27213-27224. [PMID: 36276000 PMCID: PMC9511691 DOI: 10.1039/d2ra04244d] [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: 07/11/2022] [Accepted: 08/28/2022] [Indexed: 11/21/2022] Open
Abstract
Heat treatment is an important step in mayonnaise production but can affect the quality of mayonnaise because thermal treatment can accelerate oil droplet coalescence. To resolve this issue, in this study, enzymatically modified egg yolks were applied to produce mayonnaise. Egg yolk hydrolyzed with 0.2% neutral protease could effectively produce mayonnaise with superior heat stability, and this effect was attributed to enzymatic modifications that increased the degree of amino acid ionization, the overall hydrophilicity and the ability to adsorb proteins. Moreover, electrophoresis and FT-IR results showed that the enzymatically modified egg yolk proteins had a smaller molecular weight and more flexible structure, which could also favor the improved properties. The study elucidated why mayonnaise prepared by enzymatic modification-treated egg yolk has better thermal stability. Heat treatment is an important step in mayonnaise production but can affect the quality of mayonnaise because thermal treatment can accelerate oil droplet coalescence.![]()
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Affiliation(s)
- Wenfei Zhao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Jingnan Zang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Mingmin Qing
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Huiyong Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Yujie Chi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Yuan Chi
- College of Engineering, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
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5
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Ma XY, Chen XX, Ma MY, Xu Y, Wu XM, Mu GQ, Zhu XM. Lutein transport systems loaded with rice protein-based self-assembled nanoparticles. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101061] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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6
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Fu X, Huang X, Jin Y, Zhang S, Ma M. Characterization of enzymatically modified liquid egg yolk: Structural, interfacial and emulsifying properties. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105763] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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7
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Optimization of the Emulsifying Properties of Food Protein Hydrolysates for the Production of Fish Oil-in-Water Emulsions. Foods 2020; 9:foods9050636. [PMID: 32429164 PMCID: PMC7278789 DOI: 10.3390/foods9050636] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2020] [Revised: 05/13/2020] [Accepted: 05/14/2020] [Indexed: 01/15/2023] Open
Abstract
The incorporation of lipid ingredients into food matrices presents a main drawback-their susceptibility to oxidation-which is associated with the loss of nutritional properties and the generation of undesirable flavors and odors. Oil-in-water emulsions are able to stabilize and protect lipid compounds from oxidation. Driven by consumers' demand, the search for natural emulsifiers, such as proteins, is gaining much interest in food industries. This paper evaluates the in vitro emulsifying properties of protein hydrolysates from animal (whey protein concentrate) and vegetal origin (a soy protein isolate). By means of statistical modelling and bi-objective optimization, the experimental variables, namely, the protein source, enzyme (i.e., subtilisin, trypsin), degree of hydrolysis (2-14%) and emulsion pH (2-8), were optimized to obtain their maximal in vitro emulsifying properties. This procedure concluded that the emulsion prepared from the soy protein hydrolysate (degree of hydrolysis (DH) 6.5%, trypsin) at pH 8 presented an optimal combination of emulsifying properties (i.e., the emulsifying activity index and emulsifying stability index). For validation purposes, a fish oil-in-water emulsion was prepared under optimal conditions, evaluating its physical and oxidative stability for ten days of storage. This study confirmed that the use of soy protein hydrolysate as an emulsifier stabilized the droplet size distribution and retarded lipid oxidation within the storage period, compared to the use of a non-hydrolyzed soy protein isolate.
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Xu Y, Ma XY, Gong W, Li X, Huang HB, Zhu XM. Nanoparticles based on carboxymethylcellulose-modified rice protein for efficient delivery of lutein. Food Funct 2020; 11:2380-2394. [DOI: 10.1039/c9fo02439e] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Lutein, as a natural nutrient, has many benefits for human health.
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Affiliation(s)
- Yu Xu
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- China
| | - Xiao-Yu Ma
- State Key Lab of Food Science and Technology
- Nanchang University
- Nanchang
- China
| | - Wei Gong
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- China
| | - Xiang Li
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- China
| | - Hai-Bo Huang
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- China
| | - Xue-Mei Zhu
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- China
- State Key Lab of Food Science and Technology
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9
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Pan X, Fang Y, Wang L, Xie M, Hu B, Zhu Y, Zhao E, Pei F, Shen F, Li P, Shen X, Hu Q. Effect of enzyme types on the stability of oil-in-water emulsions formed with rice protein hydrolysates. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:6731-6740. [PMID: 31350863 DOI: 10.1002/jsfa.9955] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/09/2019] [Revised: 07/14/2019] [Accepted: 07/19/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Common oil-in-water plant-based emulsions are allergenic and unstable to environmental stress, leading to increased consumer concerns about the food industry. To solve the problem of safety and instability, we investigated the influence of environmental stress on the stability of emulsions containing various rice protein hydrolysates, and compared the performance to whey protein, a common food emulsifier. RESULTS Rice protein hydrolysates were obtained by enzymatic hydrolysis with different proteases (neutrase, trypsin and alcalase). We evaluated the stability of emulsions produced with different hydrolysates according to storage, pH, ionic strength and thermal processing. Trypsin hydrolysates formed emulsion as stable as emulsion containing whey protein against a range of environmental stress containing pH (pH 6 to 7), salt (< 150 mmol L-1 NaCl) and temperature (30-90 °C). Moreover, a higher partition coefficient of protein in emulsion showed that the trypsin hydrolysates were easy to adsorb at the oil-water droplet interface, indicating its higher stability. CONCLUSION The results obtained in the present study suggest that trypsin hydrolysates could be utilized as natural emulsifiers to stabilize emulsion instead of traditional animal-based emulsifiers, opening many opportunities with respect to hypoallergenic emulsion systems in the food industry. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Xin Pan
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
| | - Yong Fang
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
| | - Lingling Wang
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
| | - Minhao Xie
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA, USA
| | - Bing Hu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Yiqing Zhu
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
| | - Ermin Zhao
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA, USA
| | - Fei Pei
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
| | - Fei Shen
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
| | - Peng Li
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
| | - Xinchun Shen
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
| | - Qiuhui Hu
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
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10
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Jansens KJA, Lambrecht MA, Rombouts I, Monge Morera M, Brijs K, Rousseau F, Schymkowitz J, Delcour JA. Conditions Governing Food Protein Amyloid Fibril Formation-Part I: Egg and Cereal Proteins. Compr Rev Food Sci Food Saf 2019; 18:1256-1276. [PMID: 33336994 DOI: 10.1111/1541-4337.12462] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2019] [Revised: 04/26/2019] [Accepted: 05/13/2019] [Indexed: 12/18/2022]
Abstract
Conditions including heating mode, time, temperature, pH, moisture and protein concentration, shear, and the presence of alcohols, chaotropic/reducing agents, enzymes, and/or salt influence amyloid fibril (AF) formation as they can affect the accessibility of amino acid sequences prone to aggregate. As some conditions applied on model protein resemble conditions in food processing unit operations, we here hypothesize that food processing can lead to formation of protein AFs with a compact cross β-sheet structure. This paper reviews conditions and food constituents that affect amyloid fibrillation of egg and cereal proteins. While egg and cereal proteins often coexist in food products, their impact on each other's fibrillation remains unknown. Hen egg ovalbumin and lysozyme form AFs when subjected to moderate heating at acidic pH separately. AFs can also be formed at higher pH, especially in the presence of alcohols or chaotropic/reducing agents. Tryptic wheat gluten digests can form fibrillar structures at neutral pH and maize and rice proteins do so in aqueous ethanol or at acidic pH, respectively.
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Affiliation(s)
- Koen J A Jansens
- KU Leuven, Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 20, B-3001, Leuven, Belgium.,Nutrex NV, Achterstenhoek 5, B-2275, Lille, Belgium
| | - Marlies A Lambrecht
- KU Leuven, Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
| | - Ine Rombouts
- KU Leuven, Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 20, B-3001, Leuven, Belgium.,KU Leuven, ECOVO, Kasteelpark Arenberg 21, B-3001, Leuven, Belgium
| | - Margarita Monge Morera
- KU Leuven, Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
| | - Kristof Brijs
- KU Leuven, Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
| | - Frederic Rousseau
- Switch Laboratory, VIB, and Dept. of Cellular and Molecular Medicine, KU Leuven, B-3000, Leuven, Belgium
| | - Joost Schymkowitz
- Switch Laboratory, VIB, and Dept. of Cellular and Molecular Medicine, KU Leuven, B-3000, Leuven, Belgium
| | - Jan A Delcour
- KU Leuven, Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
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11
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Pan X, Fang Y, Wang L, Shi Y, Xie M, Xia J, Pei F, Li P, Xiong W, Shen X, Hu Q. Covalent Interaction between Rice Protein Hydrolysates and Chlorogenic Acid: Improving the Stability of Oil-in-Water Emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:4023-4030. [PMID: 30901199 DOI: 10.1021/acs.jafc.8b06898] [Citation(s) in RCA: 81] [Impact Index Per Article: 16.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
Protein hydrolysates, as surfactants, can scavenge radicals, but their poor distributions at the oil-water interface limit their storage stability. Therefore, we studied covalent interaction between rice protein hydrolysates and chlorogenic acid under alkaline conditions to improve the physical and oxidative stability of oil-in-water emulsions. Turbidity and particle size measurements demonstrated the formation of hydrolysates-chlorogenic acid complexes, and their covalent interaction resulted in the decrease and redshift of the fluorescence intensity. The emulsifying activity of the hydrolysates could be effectively improved after the covalent interaction with 0.025% chlorogenic acid. The modified emulsions possessed a notable physical stability according to the least changes in size (0.08 μm) and ζ-potential (3.34 mV) of the emulsion ( P > 0.05). Moreover, the covalent interaction endowed modified emulsions with high oxidative stability to effectively inhibit lipid oxidative deterioration during storage. The adsorption of hydrolysates to the emulsion interface was increased by the adequate addition of chlorogenic acid, which resulted in the oil droplet being surrounded by a thicker interfacial film. The covalent interaction between the protein hydrolysates and chlorogenic acid could be used to construct natural emulsion systems with a higher physical and oxidative stability during storage.
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Affiliation(s)
- Xin Pan
- College of Food Science and Engineering , Nanjing University of Finance and Economics/Key Laboratory of Grains and Oils Quality Control and Processing, Collaborative Innovation Center for Modern Grain Circulation and Safety , Nanjing 210023 , China
| | - Yong Fang
- College of Food Science and Engineering , Nanjing University of Finance and Economics/Key Laboratory of Grains and Oils Quality Control and Processing, Collaborative Innovation Center for Modern Grain Circulation and Safety , Nanjing 210023 , China
| | - Lingling Wang
- College of Food Science and Engineering , Nanjing University of Finance and Economics/Key Laboratory of Grains and Oils Quality Control and Processing, Collaborative Innovation Center for Modern Grain Circulation and Safety , Nanjing 210023 , China
| | - Yi Shi
- College of Food Science and Engineering , Nanjing University of Finance and Economics/Key Laboratory of Grains and Oils Quality Control and Processing, Collaborative Innovation Center for Modern Grain Circulation and Safety , Nanjing 210023 , China
| | - Minhao Xie
- College of Food Science and Engineering , Nanjing University of Finance and Economics/Key Laboratory of Grains and Oils Quality Control and Processing, Collaborative Innovation Center for Modern Grain Circulation and Safety , Nanjing 210023 , China
| | - Ji Xia
- College of Food Science and Engineering , Nanjing University of Finance and Economics/Key Laboratory of Grains and Oils Quality Control and Processing, Collaborative Innovation Center for Modern Grain Circulation and Safety , Nanjing 210023 , China
| | - Fei Pei
- College of Food Science and Engineering , Nanjing University of Finance and Economics/Key Laboratory of Grains and Oils Quality Control and Processing, Collaborative Innovation Center for Modern Grain Circulation and Safety , Nanjing 210023 , China
| | - Peng Li
- College of Food Science and Engineering , Nanjing University of Finance and Economics/Key Laboratory of Grains and Oils Quality Control and Processing, Collaborative Innovation Center for Modern Grain Circulation and Safety , Nanjing 210023 , China
| | - Wenfei Xiong
- College of Food Science and Engineering , Nanjing University of Finance and Economics/Key Laboratory of Grains and Oils Quality Control and Processing, Collaborative Innovation Center for Modern Grain Circulation and Safety , Nanjing 210023 , China
| | - Xinchun Shen
- College of Food Science and Engineering , Nanjing University of Finance and Economics/Key Laboratory of Grains and Oils Quality Control and Processing, Collaborative Innovation Center for Modern Grain Circulation and Safety , Nanjing 210023 , China
| | - Qiuhui Hu
- College of Food Science and Engineering , Nanjing University of Finance and Economics/Key Laboratory of Grains and Oils Quality Control and Processing, Collaborative Innovation Center for Modern Grain Circulation and Safety , Nanjing 210023 , China
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12
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Tian B, Wang Y, Wang T, Mao L, Lu Y, Wang H, Feng Z. Structure and Functional Properties of Antioxidant Nanoemulsions Prepared with Tea Polyphenols and Soybean Protein Isolate. J Oleo Sci 2019; 68:689-697. [DOI: 10.5650/jos.ess19067] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Bo Tian
- Food Science College, Northeast Agricultural University
| | - Yixiao Wang
- Food Science College, Northeast Agricultural University
| | - Tuanjie Wang
- Food Science College, Northeast Agricultural University
| | - Lijing Mao
- Food Science College, Northeast Agricultural University
| | - Yini Lu
- Food Science College, Northeast Agricultural University
| | - Huiting Wang
- Food Science College, Northeast Agricultural University
| | - Zhibiao Feng
- Chemistry College, Northeast Agricultural University
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13
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Jansens KJA, Rombouts I, Grootaert C, Brijs K, Van Camp J, Van der Meeren P, Rousseau F, Schymkowitz J, Delcour JA. Rational Design of Amyloid-Like Fibrillary Structures for Tailoring Food Protein Techno-Functionality and Their Potential Health Implications. Compr Rev Food Sci Food Saf 2018; 18:84-105. [PMID: 33337021 DOI: 10.1111/1541-4337.12404] [Citation(s) in RCA: 79] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2018] [Revised: 10/02/2018] [Accepted: 10/03/2018] [Indexed: 12/30/2022]
Abstract
To control and enhance protein functionality is a major challenge for food scientists. In this context, research on food protein fibril formation, especially amyloid fibril formation, holds much promise. We here first provide a concise overview of conditions, which affect amyloid formation in food proteins. Particular attention is directed towards amyloid core regions because these sequences promote ordered aggregation. Better understanding of this process will be key to tailor the fibril formation process. Especially seeding, that is, adding preformed protein fibrils to protein solutions to accelerate fibril formation holds promise to tailor aggregation and fibril techno-functionality. Some studies have already indicated that food protein fibrillation indeed improves their techno-functionality. However, much more research is necessary to establish whether protein fibrils are useful in complex food systems and whether and to what extent they resist food processing unit operations. In this review the effect of amyloid formation on gelation, interfacial properties, foaming, and emulsification is discussed. Despite their prevalent role as functional structures, amyloids also receive a lot of attention due to their association with protein deposition diseases, prompting us to thoroughly investigate the potential health impact of amyloid-like aggregates in food. A literature review on the effect of the different stages of the human digestive process on amyloid toxicity leads us to conclude that food-derived amyloid fibrils (even those with potential pathogenic properties) very likely have minimal impact on human health. Nevertheless, prior to wide-spread application of the technology, it is highly advisable to further verify the lack of toxicity of food-derived amyloid fibrils.
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Affiliation(s)
- Koen J A Jansens
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
| | - Ine Rombouts
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
| | - Charlotte Grootaert
- Laboratory of Food Chemistry and Human Nutrition, Ghent Univ., Coupure Links 653, B-9000, Ghent, Belgium
| | - Kristof Brijs
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
| | - John Van Camp
- Laboratory of Food Chemistry and Human Nutrition, Ghent Univ., Coupure Links 653, B-9000, Ghent, Belgium
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group, Ghent Univ., Coupure Links 653, B- 9000, Ghent, Belgium
| | - Frederic Rousseau
- Switch Laboratory, VIB, B-3000 Leuven, Belgium. Authors Rousseau and Schymkowitz are also with Dept. of Cellular and Molecular Medicine, KU Leuven, B-3000, Leuven, Belgium
| | - Joost Schymkowitz
- Switch Laboratory, VIB, B-3000 Leuven, Belgium. Authors Rousseau and Schymkowitz are also with Dept. of Cellular and Molecular Medicine, KU Leuven, B-3000, Leuven, Belgium
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
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14
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Chang J, Kang X, Yuan JL. Enhancing emulsification and antioxidant ability of egg albumin by moderately acid hydrolysis: Modulating an emulsion-based system for mulberry seed oil. Food Res Int 2018; 109:334-342. [DOI: 10.1016/j.foodres.2018.04.055] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2018] [Revised: 04/02/2018] [Accepted: 04/23/2018] [Indexed: 12/31/2022]
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15
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Niu H, Gao M, Zhang H, Kong B, Liu Q. Stability of Oil‐in‐Water Emulsions Fortified with Enzymatic Hydrolysates from Porcine Plasma Protein. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201700501] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Haili Niu
- College of Food Science, Northeast Agricultural UniversityHarbinHeilongjiang 150030China
| | - Mingkun Gao
- College of Animal Science and Technology, Northeast Agricultural UniversityHarbinHeilongjiang 150030China
| | - Huan Zhang
- College of Food Science, Northeast Agricultural UniversityHarbinHeilongjiang 150030China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural UniversityHarbinHeilongjiang 150030China
| | - Qian Liu
- College of Food Science, Northeast Agricultural UniversityHarbinHeilongjiang 150030China
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16
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Sharif HR, Williams PA, Sharif MK, Abbas S, Majeed H, Masamba KG, Safdar W, Zhong F. Current progress in the utilization of native and modified legume proteins as emulsifiers and encapsulants – A review. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.01.002] [Citation(s) in RCA: 102] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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17
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Ho KK, Schroën K, San Martín-González MF, Berton-Carabin CC. Physicochemical stability of lycopene-loaded emulsions stabilized by plant or dairy proteins. FOOD STRUCTURE-NETHERLANDS 2017. [DOI: 10.1016/j.foostr.2016.12.001] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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18
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Wang J, Tan Y, Xu H, Niu S, Yu J. Effect of 2,2-azobis (2-amidinopropane) dihydrochloride oxidized casein on the microstructure and microrheology properties of emulsions. Food Sci Biotechnol 2016; 25:1283-1290. [PMID: 30263406 DOI: 10.1007/s10068-016-0202-8] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2016] [Revised: 07/18/2016] [Accepted: 07/26/2016] [Indexed: 02/07/2023] Open
Abstract
The impacts of protein oxidation on the droplet size and microrheology properties of casein emulsions with 20% oil content were investigated. The degree of protein oxidation was indicated by carbonyl concentration. The droplets in the emulsions of different-oxidation-degree casein had bimodal distribution, but their size altered due to oxidation. The effects of protein oxidation on the morphology, motion type, viscoelasticity, and stability of droplets were also investigated by microrheology analysis. The droplet motion was blocked by protein oxidation due to mean square displacement slope results. Solid-liquid balance values provided the liquid behavior dominating these emulsions. Oxidation of carbonyl concentration 16.72 raised the primary droplets, increased the elasticity, decreased the viscosity, and promoted the droplet motion rate, resulting in better stability of emulsions. Further oxidation promoted the aggregation of droplets and resulted in poor stability.
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Affiliation(s)
- Jianming Wang
- 1Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology), Ministry of Education, Tianjin, 300457 China
| | - Yaoyao Tan
- 1Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology), Ministry of Education, Tianjin, 300457 China
| | - Hui Xu
- 2College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin, 300457 China
| | - Sisi Niu
- 1Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology), Ministry of Education, Tianjin, 300457 China
- 2College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin, 300457 China
| | - Jinghua Yu
- 1Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology), Ministry of Education, Tianjin, 300457 China
- 2College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin, 300457 China
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19
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Gan J, Chen H, Liu J, Wang Y, Nirasawa S, Cheng Y. Interactions of β-Conglycinin (7S) with Different Phenolic Acids-Impact on Structural Characteristics and Proteolytic Degradation of Proteins. Int J Mol Sci 2016; 17:E1671. [PMID: 27706090 PMCID: PMC5085704 DOI: 10.3390/ijms17101671] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2016] [Revised: 09/09/2016] [Accepted: 09/22/2016] [Indexed: 11/16/2022] Open
Abstract
p-Coumalic acid (PCA), caffeic acid (CA), gallic acid (GA) and chlorogenic acid (CGA) are the major phenolic acids that co-exist with soy protein components in foodstuffs. Surprisingly, there are only a handful of reports that describe their interaction with β-Conglycinin (7S), a major soy protein. In this report, we investigated the interaction between phenolic acids and soy protein 7S and observed an interaction between each of these phenolic acids and soy protein 7S, which was carried out by binding. Further analysis revealed that the binding activity of the phenolic acids was structure dependent. Here, the binding affinity of CA and GA towards 7S was found to be stronger than that of PCA, because CA and GA have one more hydroxyl group. Interestingly, the binding of phenolic acids with soy protein 7S did not affect protein digestion by pepsin and trypsin. These findings aid our understanding of the relationship between different phenolic acids and proteins in complex food systems.
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Affiliation(s)
- Jing Gan
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Hao Chen
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Jiyuan Liu
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Yongquan Wang
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Satoru Nirasawa
- Japan International Research Center for Agricultural Sciences, Enzyme Laboratory, Tsukuba 305-8686, Japan.
| | - Yongqiang Cheng
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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20
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Zou Y, Chen Y, Wang M, Wang J, Yang X. Effect of dextran glycation on nanofibril assembly of soya β-conglycinin at pH 2.0 and the pH stability of nanofibrils. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13212] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Yuan Zou
- Department of Food Science and Technology; Research and Development Center of Food Proteins; South China University of Technology; Guangzhou 510640 China
| | - Yanqiong Chen
- Department of Food Science and Technology; Research and Development Center of Food Proteins; South China University of Technology; Guangzhou 510640 China
| | - Mengping Wang
- Department of Food Science and Technology; Research and Development Center of Food Proteins; South China University of Technology; Guangzhou 510640 China
| | - Jinmei Wang
- Department of Food Science and Technology; Research and Development Center of Food Proteins; South China University of Technology; Guangzhou 510640 China
| | - Xiaoquan Yang
- Department of Food Science and Technology; Research and Development Center of Food Proteins; South China University of Technology; Guangzhou 510640 China
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21
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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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22
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Xiong W, Wang Y, Zhang C, Wan J, Shah BR, Pei Y, Zhou B, Li J, Li B. High intensity ultrasound modified ovalbumin: Structure, interface and gelation properties. ULTRASONICS SONOCHEMISTRY 2016; 65:105049. [PMID: 26964953 DOI: 10.1016/j.ultsonch.2020.105049] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/08/2019] [Revised: 02/14/2020] [Accepted: 03/01/2020] [Indexed: 05/06/2023]
Abstract
Influence of high intensity ultrasound (HIUS) on the structure and properties of ovalbumin (OVA) were investigated. It was found that the subunits and secondary structure of OVA did not change significantly with HIUS treatment from the electrophoretic patterns and circular dichroism (CD) spectrum. The amount of free sulfhydryl groups increased and intrinsic fluorescence spectra analysis indicated changes in the tertiary structure and partial unfold of OVA after sonication increased. Compared with the untreated OVA, HIUS treatment increased the emulsifying activity and foaming ability, and decreased interface tension (oil-water and air-water interface), which due to the increased surface hydrophobicity and decreased the surface net charge in OVA, while the emulsifying and foaming stability had no remarkable differences. The increased particle size may be attributed to formation of protein aggregates. Moreover, the gelation temperatures of HIUS-treated samples were higher than the untreated OVA according to the temperature sweep model rheology, and this effect was consistent with the increased in surface hydrophobicity for ultrasound treated OVA. These changes in functional properties of OVA would promote its application in food industry.
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Affiliation(s)
- Wenfei Xiong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China; Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China
| | - Yuntao Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China; Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China
| | - Chunlan Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China; Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China
| | - Jiawei Wan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China; Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China
| | - Bakht Ramin Shah
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China; Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China
| | - Yaqiong Pei
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China; Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China
| | - Bin Zhou
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China; Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China
| | - Jin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China; Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China; Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China.
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23
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Tan Y, Wang J, Chen F, Niu S, Yu J. Effect of protein oxidation on kinetics of droplets stability probed by microrheology in O/W and W/O emulsions of whey protein concentrate. Food Res Int 2016; 85:259-265. [PMID: 29544842 DOI: 10.1016/j.foodres.2016.05.005] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2016] [Revised: 04/29/2016] [Accepted: 05/08/2016] [Indexed: 10/21/2022]
Abstract
Whey protein concentrate (WPC) was oxidized by peroxyl radicals derived from 2,2'-azobis (2-amidinopropane) dihydrochloride (AAPH) and the kinetics of droplet stability in O/W and W/O emulsions stabilized by oxidized WPC were evaluated by studying the micro-rheology. Degrees of protein oxidation were indicated by carbonyl concentration and emulsion types were distinguished by fluorescence microscopy. Oxidation resulted in free sulfhydryl groups degradation and surface hydrophobicity decrease. Moderate protein oxidation promoted to form diminutive droplets, which aggregated quickly to gel-network structure and decreased the motion rate of droplets, leading to the increased elasticity and viscosity, which led to better stability. Over-oxidation underwent severe droplet aggregation and sediment with increased motion rate, which resulted in instability of emulsions. The W/O emulsions of oxidized WPC were more inclined to block the motion of droplets and form a stable structure with higher viscosity, compared with the O/W emulsions.
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Affiliation(s)
- Yaoyao Tan
- Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, China.
| | - Jianming Wang
- Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, China.
| | - Fengqing Chen
- Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, China; College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Sisi Niu
- Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, China; College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Jinghua Yu
- Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, China; College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China
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24
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Characterization of fish oil in water emulsion produced by layer by layer deposition of soy β-conglycinin and high methoxyl pectin. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.08.015] [Citation(s) in RCA: 30] [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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25
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Cui Z, Kong X, Chen Y, Zhang C, Hua Y. Effects of rutin incorporation on the physical and oxidative stability of soy protein-stabilized emulsions. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2014.03.006] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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26
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Arboleda JC, Rojas OJ, Lucia LA. Acid-Generated Soy Protein Hydrolysates and Their Interfacial Behavior on Model Surfaces. Biomacromolecules 2014; 15:4336-42. [DOI: 10.1021/bm501344j] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Julio C. Arboleda
- Department
of Forest Biomaterials, North Carolina State University, Raleigh, North Carolina 27695-8005, United States
| | - Orlando J. Rojas
- Department
of Forest Biomaterials, North Carolina State University, Raleigh, North Carolina 27695-8005, United States
- Department
of Chemical and Biomolecular Engineering, North Carolina State University, Raleigh, North Carolina 27695-7905, United States
- School
of Chemical Technology, Department of Forest Products Technology, Aalto University, P.O. Box 16300, 00076, Aalto, Finland
| | - Lucian A. Lucia
- Department
of Forest Biomaterials, North Carolina State University, Raleigh, North Carolina 27695-8005, United States
- Key
Laboratory of Pulp and Paper Science and Technology of the Ministry
of Education, Qilu University of Technology, Jinan, 250353, People’s Republic of China
- Department
of Chemistry, North Carolina State University, Raleigh, North Carolina 27695-8204, United States
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