1
|
Gao K, Rao J, Chen B. Plant protein solubility: A challenge or insurmountable obstacle. Adv Colloid Interface Sci 2024; 324:103074. [PMID: 38181662 DOI: 10.1016/j.cis.2023.103074] [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: 08/22/2023] [Revised: 10/26/2023] [Accepted: 12/22/2023] [Indexed: 01/07/2024]
Abstract
Currently, there is an increasing focus on comprehending the solubility of plant-based proteins, driven by the rising demand for animal-free food formulations. The solubility of proteins plays a crucial role in impacting other functional properties of proteins and food processing. Consequently, understanding protein solubility in a deeper sense may allow a better usage of plant proteins. Herein, we discussed the definition of protein solubility from both thermodynamic and colloidal perspectives. A range of factors affecting solubility of plant proteins are generalized, including intrinsic factors (amino acids composition, hydrophobicity), and extrinsic factors (pH, ionic strength, extraction and drying methods). Current methods to enhance solubility are outlined, including microwave, high intensity ultrasound, hydrostatic pressure, glycation, pH-shifting, enzymatic hydrolysis, enzymatic cross-linking, complexation and modulation of amino acids. We base the discussion on diverse modified methods of nitrogen solubility index available to determine and analyze protein solubility followed by addressing how other indigenous components affect the solubility of plant proteins. Some nonproteinaceous constituents in proteins such as carbohydrates and polyphenols may exert positive or negative impact on protein solubility. Appropriate protein extraction and modification methods that meet consumer and manufacturers requirements concerning nutritious and eco-friendly foods with lower cost should be investigated and further explored.
Collapse
Affiliation(s)
- Kun Gao
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Jiajia Rao
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Bingcan Chen
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA.
| |
Collapse
|
2
|
Lee S, Kim E, Jo M, Choi YJ. Characterization of yeast protein isolates extracted via high-pressure homogenization and pH shift: A promising protein source enriched with essential amino acids and branched-chain amino acids. J Food Sci 2024; 89:900-912. [PMID: 38193157 DOI: 10.1111/1750-3841.16918] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2023] [Revised: 12/12/2023] [Accepted: 12/15/2023] [Indexed: 01/10/2024]
Abstract
In the global food industry, plant-based protein isolates are gaining prominence as an alternative to animal-based counterparts. However, their nutritional value often falters due to insufficient essential amino acids. To address this issue, our study introduces a sustainable protein isolate derived from yeast cells, achieved through high-pressure homogenization (HPH) and alkali pH-shifting treatment. Subjected to HPH pressures ranging from 60 to 120 MPa and 1 to 10 cycles, higher pressure and cycle numbers resulted in enhanced disruption of yeast cells. Combining HPH with alkali pH-shifting treatment significantly augmented protein extraction. Four cycles of HPH at 100 MPa yielded the optimized protein content, resulting in a yeast protein isolate (YPI) with 75.3 g protein per 100 g powder, including 30.0 g of essential amino acids and 18.4 g of branched-chain amino acids per 100 g protein. YPI exhibited superior water and oil-holding capacities compared to pea protein isolate, whey protein isolate (WPI), and soy protein isolate. Although YPI exhibited lower emulsifying ability than WPI, it excelled in stabilizing protein-stabilized emulsions. For foaming, YPI outperformed others in both foaming ability and stabilizing protein-based foam. In conclusion, YPI surpasses numerous plant-based protein alternatives in essential amino acids and branched-chain amino acids contents, positioning it as an excellent candidate for widespread utilization as a sustainable protein source in the food industry, owing to its exceptional nutritional advantages, as well as emulsifying and foaming properties. PRACTICAL APPLICATION: This study introduces a sustainable protein isolate derived from yeast cells. YPI exhibited considerable promise as a protein source. Nutritionally, YPI notably surpassed plant-based protein isolates in EAA and BCAA contents. Functionally, YPI demonstrated superior water-holding and oil-holding capacities, as well as an effective emulsion and foam stabilizer.
Collapse
Affiliation(s)
- Suyoon Lee
- Department of Agricultural Biotechnology, Seoul National University, Gwanakgu, Seoul, Republic of Korea
| | - Eunghee Kim
- Smart Food Manufacturing Project Group, Korea Food Research Institute, Wanju, Republic of Korea
| | - Myeongsu Jo
- Center for Food and Bioconvergence, Seoul National University, Gwanakgu, Seoul, Republic of Korea
| | - Young Jin Choi
- Department of Agricultural Biotechnology, Seoul National University, Gwanakgu, Seoul, Republic of Korea
- Center for Food and Bioconvergence, Seoul National University, Gwanakgu, Seoul, Republic of Korea
- Research Institute of Agriculture and Life Sciences, Seoul National University, Gwanakgu, Seoul, Republic of Korea
| |
Collapse
|
3
|
Dhiman A, Thakur K, Parmar V, Sharma S, Sharma R, Kaur G, Singh B, Suhag R. New insights into tailoring physicochemical and techno-functional properties of plant proteins using conventional and emerging technologies. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01919-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
|
4
|
Mao W, Zhan F, Youssef M, Wang X, Wang M, Li B. Improvement on Ca2+ tolerance of insect-based milk based on pH-shifting treatment combined with dynamic high pressure microfluidization. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107954] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
5
|
Wang W, Yang P, Rao L, Zhao L, Wu X, Wang Y, Liao X. Effect of high hydrostatic pressure processing on the structure, functionality, and nutritional properties of food proteins: A review. Compr Rev Food Sci Food Saf 2022; 21:4640-4682. [PMID: 36124402 DOI: 10.1111/1541-4337.13033] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2022] [Revised: 07/19/2022] [Accepted: 08/05/2022] [Indexed: 01/28/2023]
Abstract
Proteins are important food ingredients that possess both functional and nutritional properties. High hydrostatic pressure (HHP) is an emerging nonthermal food processing technology that has been subject to great advancements in the last two decades. It is well established that pressure can induce changes in protein folding and oligomerization, and consequently, HHP has the potential to modify the desired protein properties. In this review article, the research progress over the last 15 years regarding the effect of HHP on protein structures, as well as the applications of HHP in modifying protein functionalities (i.e., solubility, water/oil holding capacity, emulsification, foaming and gelation) and nutritional properties (i.e., digestibility and bioactivity) are systematically discussed. Protein unfolding generally occurs during HHP treatment, which can result in increased conformational flexibility and the exposure of interior residues. Through the optimization of HHP and environmental conditions, a balance in protein hydrophobicity and hydrophilicity may be obtained, and therefore, the desired protein functionality can be improved. Moreover, after HHP treatment, there might be greater accessibility of the interior residues to digestive enzymes or the altered conformation of specific active sites, which may lead to modified nutritional properties. However, the practical applications of HHP in developing functional protein ingredients are underutilized and require more research concerning the impact of other food components or additives during HHP treatment. Furthermore, possible negative impacts on nutritional properties of proteins and other compounds must be also considered.
Collapse
Affiliation(s)
- Wenxin Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Peiqing Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Lei Rao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Beijing Key laboratory for Food Non-Thermal Processing, Beijing, China
| | - Liang Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,National Engineering Research Center for Fruit & Vegetable Processing, Beijing, China.,Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Xiaomeng Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Beijing Key laboratory for Food Non-Thermal Processing, Beijing, China
| | - Yongtao Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,National Engineering Research Center for Fruit & Vegetable Processing, Beijing, China.,Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Beijing Key laboratory for Food Non-Thermal Processing, Beijing, China.,National Engineering Research Center for Fruit & Vegetable Processing, Beijing, China.,Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| |
Collapse
|
6
|
Effects of ultra-high-pressure treatment on the structural and functional properties of buckwheat 13S globulin. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2022.03.008] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
7
|
Zhao S, Li Z, Liu Y, Zhao Y, Yuan X, Kang Z, Zhu M, Ma H. High-pressure processing influences the conformation, water distribution, and gel properties of pork myofibrillar proteins containing Artemisia sphaerocephala Krasch gum. Food Chem X 2022; 14:100320. [PMID: 35571334 PMCID: PMC9092500 DOI: 10.1016/j.fochx.2022.100320] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Revised: 04/10/2022] [Accepted: 04/27/2022] [Indexed: 11/25/2022] Open
Abstract
Artemisia sphaerocephala Krasch gum could improve WHC and gel strength. HPP (≤200 MPa) induced high immobilized water proportion and a dense, uniform microstructure of MP-AG gels. HPP (>200 MPa) decreased surface hydrophobicity and storage modulus of MP-AG solutions. HPP (>200 MPa) increased particle size and amount of reactive sulfhydryl group of MP-AG solutions. The results have great potential for developing reduced-sodium meat products.
The effect of high-pressure processing (100–4 00 MPa) on conformation, water distribution, and gel characteristics of reduced-sodium (0.3 M NaCl) myofibrillar protein containing 0.15% Artemisia sphaerocephala Krasch gum (AG) was investigated. The addition of AG resulted in the increase of WHC, proportion of immobilized water, and gel strength. Then, the WHC, proportion of immobilized water, and gel strength peaked after 200 MPa treatment, attributed to increased solubilization and zeta potential of MP, decreased particle size of MP, exposure of intrinsic tryptophan residues and the partial transformation of α-helix into β-sheet in MP. Moreover, 300 and 400 MPa induced decreases in surface hydrophobicity, solubility and storage modulus, resulting in the formation of loose and disordered gel structures with attenuated WHC. These results suggest that application of moderate HPP (200 MPa) combined with AG could provide a novel approach to improve the WHC and gelation properties of reduced-sodium meat products.
Collapse
Affiliation(s)
- Shengming Zhao
- School of Food Science and Technology, Henan Institute of Science and Technology, No. 90 Hua lan Street, Xinxiang 453003, PR China
- National Pork Processing Technology Research and Development Professional Center, No. 90 Hua lan Street, Xinxiang 453003, PR China
- Corresponding author at: School of Food Science and Technology, Henan Institute of Science and Technology, No. 90 Hua lan Street, Xinxiang 453003, PR China.
| | - Zhao Li
- School of Food Science and Technology, Henan Institute of Science and Technology, No. 90 Hua lan Street, Xinxiang 453003, PR China
- National Pork Processing Technology Research and Development Professional Center, No. 90 Hua lan Street, Xinxiang 453003, PR China
| | - Yu Liu
- School of Food Science and Technology, Henan Institute of Science and Technology, No. 90 Hua lan Street, Xinxiang 453003, PR China
- National Pork Processing Technology Research and Development Professional Center, No. 90 Hua lan Street, Xinxiang 453003, PR China
| | - Yanan Zhao
- School of Food Science and Technology, Henan Institute of Science and Technology, No. 90 Hua lan Street, Xinxiang 453003, PR China
- National Pork Processing Technology Research and Development Professional Center, No. 90 Hua lan Street, Xinxiang 453003, PR China
| | - Xiaorui Yuan
- School of Food Science and Technology, Henan Institute of Science and Technology, No. 90 Hua lan Street, Xinxiang 453003, PR China
- National Pork Processing Technology Research and Development Professional Center, No. 90 Hua lan Street, Xinxiang 453003, PR China
| | - Zhuangli Kang
- School of Food Science and Technology, Henan Institute of Science and Technology, No. 90 Hua lan Street, Xinxiang 453003, PR China
- National Pork Processing Technology Research and Development Professional Center, No. 90 Hua lan Street, Xinxiang 453003, PR China
| | - Mingming Zhu
- School of Food Science and Technology, Henan Institute of Science and Technology, No. 90 Hua lan Street, Xinxiang 453003, PR China
- National Pork Processing Technology Research and Development Professional Center, No. 90 Hua lan Street, Xinxiang 453003, PR China
| | - Hanjun Ma
- School of Food Science and Technology, Henan Institute of Science and Technology, No. 90 Hua lan Street, Xinxiang 453003, PR China
- National Pork Processing Technology Research and Development Professional Center, No. 90 Hua lan Street, Xinxiang 453003, PR China
| |
Collapse
|
8
|
Liu N, Lin P, Zhang K, Yao X, Li D, Yang L, Zhao M. Combined effects of limited enzymatic hydrolysis and high hydrostatic pressure on the structural and emulsifying properties of rice proteins. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102975] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
9
|
Bou R, Navarro-Vozmediano P, Domínguez R, López-Gómez M, Pinent M, Ribas-Agustí A, Benedito JJ, Lorenzo JM, Terra X, García-Pérez JV, Pateiro M, Herrera-Cervera JA, Jorba-Martín R. Application of emerging technologies to obtain legume protein isolates with improved techno-functional properties and health effects. Compr Rev Food Sci Food Saf 2022; 21:2200-2232. [PMID: 35340098 DOI: 10.1111/1541-4337.12936] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2021] [Revised: 12/17/2021] [Accepted: 02/12/2022] [Indexed: 02/06/2023]
Abstract
Current demand of consumers for healthy and sustainable food products has led the industry to search for different sources of plant protein isolates and concentrates. Legumes represent an excellent nonanimal protein source with high-protein content. Legume species are distributed in a wide range of ecological conditions, including regions with drought conditions, making them a sustainable crop in a context of global warming. However, their use as human food is limited by the presence of antinutritional factors, such as protease inhibitors, lectins, phytates, and alkaloids, which have adverse nutritional effects. Antitechnological factors, such as fiber, tannins, and lipids, can affect the purity and protein extraction yield. Although most are removed or reduced during alkaline solubilization and isoelectric precipitation processes, some remain in the resulting protein isolates. Selection of appropriate legume genotypes and different emerging and sustainable facilitating technologies, such as high-power ultrasound, pulsed electric fields, high hydrostatic pressure, microwave, and supercritical fluids, can be applied to increase the removal of unwanted compounds. Some technologies can be used to increase protein yield. The technologies can also modify protein structure to improve digestibility, reduce allergenicity, and tune technological properties. This review summarizes recent findings regarding the use of emerging technologies to obtain high-purity protein isolates and the effects on techno-functional properties and health.
Collapse
Affiliation(s)
- Ricard Bou
- Food Safety and Functionality Program, IRTA, Monells, Spain
| | - Paola Navarro-Vozmediano
- Grupo ASPA, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, València, Spain
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, Spain
| | - Miguel López-Gómez
- Departamento de Fisiología Vegetal, Facultad de Ciencias, Universidad de Granada, Granada, Spain
| | - Montserrat Pinent
- MoBioFood Research Group, Department of Biochemistry and Biotechnology, Universitat Rovira i Virgili, Tarragona, Spain.,Institut d'Investigació Sanitària Pere Virgili (IISPV), Tarragona, Spain
| | | | - José J Benedito
- Grupo ASPA, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, València, Spain
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, Spain.,Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, Spain
| | - Ximena Terra
- MoBioFood Research Group, Department of Biochemistry and Biotechnology, Universitat Rovira i Virgili, Tarragona, Spain.,Institut d'Investigació Sanitària Pere Virgili (IISPV), Tarragona, Spain
| | - José V García-Pérez
- Grupo ASPA, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, València, Spain
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, Spain
| | - José A Herrera-Cervera
- Departamento de Fisiología Vegetal, Facultad de Ciencias, Universidad de Granada, Granada, Spain
| | - Rosa Jorba-Martín
- Institut d'Investigació Sanitària Pere Virgili (IISPV), Tarragona, Spain
| |
Collapse
|
10
|
Peng Y, Kyriakopoulou K, Keppler JK, Venema P, van der Goot AJ. Effect of calcium enrichment on the composition, conformation, and functional properties of soy protein. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107191] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
11
|
Gani A, Noor N, Gani A, J.L.H J, Shah A, Ashraf ZU. Extraction of protein from churpi of yak milk origin: Size reduction, nutraceutical potential and as a wall material for resveratrol. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101612] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
|
12
|
Effect of high-pressure homogenization on structural changes and emulsifying properties of chicken liver proteins isolated by isoelectric solubilization/precipitation. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112092] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
13
|
|
14
|
The synergistic effect of high pressure processing and pectin on the physicochemical stability and antioxidant properties of biopolymer complexes composed of soy protein and coumarin. Process Biochem 2021. [DOI: 10.1016/j.procbio.2021.03.001] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
15
|
Liu H, Li Y, Tang B, Peng Y, Wu X, Che L, Quek SY, He N. Effects of xylooligosaccharide on angiotensin I-converting enzyme inhibitory activity of fish actomyosin and quality of snakehead balls with or without high hydrostatic pressure treatment. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110803] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
|
16
|
Fang Z, Cai X, Wu J, Zhang L, Fang Y, Wang S. Effect of simultaneous treatment combining ultrasonication and pH-shifting on SPI in the formation of nanoparticles and encapsulating resveratrol. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106250] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
|
17
|
Bernasconi A, Szerman N, Vaudagna SR, Speroni F. High hydrostatic pressure and soybean protein addition to beef patties: Effects on the formation of mixed aggregates and technological parameters. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102503] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
18
|
Effects of high-pressure homogenization and ultrasonic treatment on the structure and characteristics of casein. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109560] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
|
19
|
Li N, Yu JJ, Jin N, Chen Y, Li SH, Chen Y. Modification of the physicochemical and structural characteristics of zein suspension by dielectric barrier discharge cold plasma treatment. J Food Sci 2020; 85:2452-2460. [PMID: 32691480 DOI: 10.1111/1750-3841.15350] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2019] [Revised: 05/27/2020] [Accepted: 05/30/2020] [Indexed: 12/24/2022]
Abstract
Owing to the strong hydrophobicity of zein, improved solubility is required to enhance the recovery of bioactive peptides. Using a zein suspension prepared by the antisolvent precipitation method, the impact of varying the voltage during dielectric barrier discharge (DBD) treatment on the physicochemical and conformational properties of zein in water was investigated. Analysis of the particle size, specific surface area, and free sulfhydryl content indicated that the protein solubility was maximized by treatment at 70 V for 70 s. DBD treatment destroyed covalent bonds and introduced some hydrophilic groups onto the zein surface, thus enhancing the contact area with water molecules and leading to a more uniform dispersion. A decrease in the hydrodynamic radius of zein micelles indicated that intermolecular interactions were disrupted, thus improving dispersion stability. A more hydrophilic microenvironment was formed owing to the reduction in hydrophobic interactions. Additionally, evaluation of the secondary structure demonstrated that DBD treatment broke hydrogen bonds, resulting in a loose conformation with more exposed sites of action for water. These results are expected to facilitate the development of technologies for improving utilization of zein. PRACTICAL APPLICATION: Strong hydrophobicity limits the application of zein in the food industry. The study indicated that DBD treatment could promote loose structure, and improve dispersion stability and hydrophilicity of zein suspension prepared by antisolvent precipitation method. This work revealed the potential of cold plasma treatment for modifying zein and other insoluble proteins, which would expand their scope of application.
Collapse
Affiliation(s)
- Nan Li
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, 300457, China
| | - Jiao-Jiao Yu
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, 300457, China
| | - Nan Jin
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, 300457, China
| | - Yue Chen
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, 300457, China
| | - Shu-Hong Li
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, 300457, China
| | - Ye Chen
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, 300457, China
| |
Collapse
|
20
|
Chang K, Liu J, Jiang W, Zhang R, Zhang T, Liu B. Ferulic acid-ovalbumin protein nanoparticles: Structure and foaming behavior. Food Res Int 2020; 136:109311. [PMID: 32846520 DOI: 10.1016/j.foodres.2020.109311] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 05/06/2020] [Accepted: 05/11/2020] [Indexed: 12/21/2022]
Abstract
Egg white was known for its excellent foaming properties, and some reports had studied the effect of polyphenol such as green tea on the foaming properties. However, ovalbumin, as the most abundant component of egg white protein, few literatures have reported the effects of polyphenols on its structure and foam property. In this study, ferulic acid (FA) was selected to explore the influence of polyphenol on the structure and foaming properties of ovalbumin (OVA). Results showed that hydrophobic interaction and hydrogen chemical bonds were the main driving force. FA could induce a significant decrease of free-SH content (12.76-3.72 μmol/g), a slight decline of surface hydrophobicity (716.39-577.65). Meanwhile, combined with the results of fluorescence spectroscopy and circular dichroism spectroscopy, we conclude that FA changed the structures and molecular flexibility of OVA. The increase of particle size and absolute zeta-potential showed there was a little aggregation between OVA molecules, proved FA could act as a cross-linker between OVA proteins. This behavior makes the adjacent films more firm and stable, therefore improved the foaming properties. This study suggested that FA could be a potential foaming agent to modify the foaming properties of OVA in the foam-related food industry.
Collapse
Affiliation(s)
- Kefei Chang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, People's Republic of China; College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Jingbo Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, People's Republic of China; College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Wei Jiang
- College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Ruixue Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, People's Republic of China; College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Ting Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, People's Republic of China; College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Boqun Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, People's Republic of China; College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China.
| |
Collapse
|
21
|
Paramita VD, Panyoyai N, Kasapis S. Molecular Functionality of Plant Proteins from Low- to High-Solid Systems with Ligand and Co-Solute. Int J Mol Sci 2020; 21:E2550. [PMID: 32268602 PMCID: PMC7178117 DOI: 10.3390/ijms21072550] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2020] [Revised: 03/24/2020] [Accepted: 04/04/2020] [Indexed: 12/18/2022] Open
Abstract
In the food industry, proteins are regarded as multifunctional systems whose bioactive hetero-polymeric properties are affected by physicochemical interactions with the surrounding components in formulations. Due to their nutritional value, plant proteins are increasingly considered by the new product developer to provide three-dimensional assemblies of required structure, texture, solubility and interfacial/bulk stability with physical, chemical or enzymatic treatment. This molecular flexibility allows them to form systems for the preservation of fresh food, retention of good nutrition and interaction with a range of microconstituents. While, animal- and milk-based proteins have been widely discussed in the literature, the role of plant proteins in the development of functional foods with enhanced nutritional profile and targeted physiological effects can be further explored. This review aims to look into the molecular functionality of plant proteins in relation to the transport of bioactive ingredients and interaction with other ligands and proteins. In doing so, it will consider preparations from low- to high-solids and the effect of structural transformation via gelation, phase separation and vitrification on protein functionality as a delivery vehicle or heterologous complex. Applications for the design of novel functional foods and nutraceuticals will also be discussed.
Collapse
Affiliation(s)
- Vilia Darma Paramita
- Department of Chemical Engineering, State Polytechnic of Ujung Pandang, Tamalanrea, Makassar 90245, Indonesia;
| | - Naksit Panyoyai
- Department of Agroindustry, Rajabhat Chiang Mai University, Chiang Mai 50330, Thailand;
| | - Stefan Kasapis
- School of Science, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083, Australia
| |
Collapse
|
22
|
Physicochemical properties and oil/water interfacial adsorption behavior of cod proteins as affected by high-pressure homogenization. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105429] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
23
|
Yang X, Su Y, Li L. Study of soybean gel induced by Lactobacillus plantarum: Protein structure and intermolecular interaction. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108794] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
|
24
|
Sosa EF, Thompson C, Chaves MG, Acevedo BA, Avanza MV. Legume Seeds Treated by High Hydrostatic Pressure: Effect on Functional Properties of Flours. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02386-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
|
25
|
Zhang Y, Bi Y, Wang Q, Cheng KW, Chen F. Application of high pressure processing to improve digestibility, reduce allergenicity, and avoid protein oxidation in cod (Gadus morhua). Food Chem 2019; 298:125087. [DOI: 10.1016/j.foodchem.2019.125087] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2018] [Revised: 05/30/2019] [Accepted: 06/26/2019] [Indexed: 12/25/2022]
|
26
|
YILDIZ G. Effect of pH-shifting method on solubility and emulsifying properties of soy protein concentrate. ACTA ACUST UNITED AC 2019. [DOI: 10.29050/harranziraat.427438] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
|
27
|
Chen G, Wang S, Feng B, Jiang B, Miao M. Interaction between soybean protein and tea polyphenols under high pressure. Food Chem 2019; 277:632-638. [PMID: 30502197 DOI: 10.1016/j.foodchem.2018.11.024] [Citation(s) in RCA: 101] [Impact Index Per Article: 20.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2018] [Revised: 10/29/2018] [Accepted: 11/04/2018] [Indexed: 11/23/2022]
Abstract
Tea polyphenols (TP) and soybean proteins (SP) are important materials in food industry. High hydrostatic pressure (HHP) is a useful tool for improvement of protein's function. This study evaluated the interactions between the polyphenol and HHP-treated protein using circular dichroism, fluorescence spectroscopy and molecular modeling. The high pressure at 400 MPa significantly modified the secondary structure of SP by increasing the β-sheet content and decreasing the α-helix content, while the addition of 0.1% (w/v) tea ployphenol appeared to protect the α-helix structure. The surface hydrophobicity decreased with HHP treatment and the addition of TP. The optimal solubility of native SP was 0.258 g/mL at 0.08% (w/v) TP. Together with HHP treatment; TP increased the protein solubility to 0.50 g/mL and the emulsifying activity was enhanced approximately three times, up to 43.5%. The micro-texture of SP matrix was also improved with TP and HHP treatment. Both the hydrogen bonding and hydrophobic interaction between TP and SP were elucidated using docking method. Apart from the hydrogen bonding, the Pi-Pi interaction was observed in the binding of phenolic compounds to 7S or 11S globular protein.
Collapse
Affiliation(s)
- Gang Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, PR China; School of Food Science and Technology, Henan University of Technology, 100 Lianhua Street, Zhengzhou 450001, PR China
| | - Shuting Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, PR China
| | - Biao Feng
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, PR China
| | - Bo Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, PR China
| | - Ming Miao
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, PR China.
| |
Collapse
|
28
|
High hydrostatic pressure treatment improves physicochemical properties of calcium- and soybean protein-added peach juice. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.021] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
29
|
Combined effect of CaCl2 and high pressure processing on the solubility of chicken breast myofibrillar proteins under sodium-reduced conditions. Food Chem 2018; 269:236-243. [DOI: 10.1016/j.foodchem.2018.06.107] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2018] [Revised: 04/20/2018] [Accepted: 06/20/2018] [Indexed: 10/28/2022]
|
30
|
Piccini L, Scilingo A, Speroni F. Thermal Versus High Hydrostatic Pressure Treatments on Calcium-added Soybean Proteins. Protein Solubility, Colloidal Stability and Cold-set Gelation. FOOD BIOPHYS 2018. [DOI: 10.1007/s11483-018-9558-z] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
31
|
Modeling water partition in composite gels of BSA with gelatin following high pressure treatment. Food Chem 2018; 265:32-38. [DOI: 10.1016/j.foodchem.2018.05.068] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2018] [Revised: 05/14/2018] [Accepted: 05/14/2018] [Indexed: 11/17/2022]
|
32
|
Chen J, Mu T, Zhang M, Goffin D. Effect of high hydrostatic pressure on the structure, physicochemical and functional properties of protein isolates from cumin (
Cuminum cyminum
) seeds. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13990] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Jingwang Chen
- Laboratory of Food Chemistry and Nutrition Science Institute of Food Science and Technology Chinese Academy of Agricultural Sciences No. 2 Yuan Ming Yuan West Road Haidian District Beijing 100193 China
- Key Laboratory of Agro‐products Processing Ministry of Agriculture No. 2 Yuan Ming Yuan West Road, Haidian District Beijing 100193 China
- Laboratory of Gastronomical Science Department of d'Agronomie, Bio‐ingénierie et Chimie University of Liege – Gembloux Agro‐Bio Tech Passage des Déportés Gembloux 5030 Belgium
| | - Taihua Mu
- Laboratory of Food Chemistry and Nutrition Science Institute of Food Science and Technology Chinese Academy of Agricultural Sciences No. 2 Yuan Ming Yuan West Road Haidian District Beijing 100193 China
- Key Laboratory of Agro‐products Processing Ministry of Agriculture No. 2 Yuan Ming Yuan West Road, Haidian District Beijing 100193 China
| | - Miao Zhang
- Laboratory of Food Chemistry and Nutrition Science Institute of Food Science and Technology Chinese Academy of Agricultural Sciences No. 2 Yuan Ming Yuan West Road Haidian District Beijing 100193 China
- Key Laboratory of Agro‐products Processing Ministry of Agriculture No. 2 Yuan Ming Yuan West Road, Haidian District Beijing 100193 China
| | - Dorothée Goffin
- Laboratory of Gastronomical Science Department of d'Agronomie, Bio‐ingénierie et Chimie University of Liege – Gembloux Agro‐Bio Tech Passage des Déportés Gembloux 5030 Belgium
| |
Collapse
|
33
|
Manassero CA, Beaumal V, Vaudagna SR, Speroni F, Anton M. Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 2: Emulsifying Properties. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2164-8] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
34
|
Effects of high hydrostatic pressure on structural and physical properties of nisin-SPI film. Int J Biol Macromol 2018; 111:976-982. [DOI: 10.1016/j.ijbiomac.2018.01.128] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2017] [Revised: 01/18/2018] [Accepted: 01/18/2018] [Indexed: 11/22/2022]
|
35
|
Wang Y, She H, Ma Q, Lian J, Zhong J, Li J, Tong J, He Y, Wang R, Wang Q. Plant-Protein-Modified TiO 2
(SPI@TiO 2
) for Photodegradation of Dyes. ChemistrySelect 2018. [DOI: 10.1002/slct.201800186] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Yan Wang
- College of Chemistry and Chemical Engineering; Key Laboratory of Eco-Environment-Related Polymer Materials; Northwest Normal University; 967 Anning East Rd. Lanzhou 200240 China
| | - Houde She
- College of Chemistry and Chemical Engineering; Key Laboratory of Eco-Environment-Related Polymer Materials; Northwest Normal University; 967 Anning East Rd. Lanzhou 200240 China
| | - Qiong Ma
- College of Chemistry and Chemical Engineering; Key Laboratory of Eco-Environment-Related Polymer Materials; Northwest Normal University; 967 Anning East Rd. Lanzhou 200240 China
| | - Juhong Lian
- College of Chemistry and Chemical Engineering; Key Laboratory of Eco-Environment-Related Polymer Materials; Northwest Normal University; 967 Anning East Rd. Lanzhou 200240 China
| | - Junbo Zhong
- College of Chemistry and Pharmaceutical Engineering; Sichuan University of Science and Engineering; Zigong 643000 China
| | - Jianzhang Li
- College of Chemistry and Pharmaceutical Engineering; Sichuan University of Science and Engineering; Zigong 643000 China
| | - Jinhui Tong
- College of Chemistry and Chemical Engineering; Key Laboratory of Eco-Environment-Related Polymer Materials; Northwest Normal University; 967 Anning East Rd. Lanzhou 200240 China
| | - Yufeng He
- College of Chemistry and Chemical Engineering; Key Laboratory of Eco-Environment-Related Polymer Materials; Northwest Normal University; 967 Anning East Rd. Lanzhou 200240 China
| | - Rongmin Wang
- College of Chemistry and Chemical Engineering; Key Laboratory of Eco-Environment-Related Polymer Materials; Northwest Normal University; 967 Anning East Rd. Lanzhou 200240 China
| | - Qizhao Wang
- College of Chemistry and Chemical Engineering; Key Laboratory of Eco-Environment-Related Polymer Materials; Northwest Normal University; 967 Anning East Rd. Lanzhou 200240 China
| |
Collapse
|
36
|
Manassero CA, David-Briand E, Vaudagna SR, Anton M, Speroni F. Calcium Addition, pH, and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 1: Colloidal Stability Improvement. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2084-7] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
37
|
Yildiz G, Andrade J, Engeseth NE, Feng H. Functionalizing soy protein nano-aggregates with pH-shifting and mano-thermo-sonication. J Colloid Interface Sci 2017; 505:836-846. [DOI: 10.1016/j.jcis.2017.06.088] [Citation(s) in RCA: 70] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2017] [Revised: 06/22/2017] [Accepted: 06/25/2017] [Indexed: 12/22/2022]
|
38
|
Queirós RP, Saraiva JA, da Silva JAL. Tailoring structure and technological properties of plant proteins using high hydrostatic pressure. Crit Rev Food Sci Nutr 2017; 58:1538-1556. [DOI: 10.1080/10408398.2016.1271770] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Rui P. Queirós
- QOPNA - Organic Chemistry, Natural and Agro-Food Products Research Unit, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Jorge A. Saraiva
- QOPNA - Organic Chemistry, Natural and Agro-Food Products Research Unit, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - José A. Lopes da Silva
- QOPNA - Organic Chemistry, Natural and Agro-Food Products Research Unit, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| |
Collapse
|
39
|
Lv C, Zhao G, Ning Y. Interactions between plant proteins/enzymes and other food components, and their effects on food quality. Crit Rev Food Sci Nutr 2017; 57:1718-1728. [PMID: 26192262 DOI: 10.1080/10408398.2015.1023762] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Plant proteins are the main sources of dietary protein for humans, especially for vegetarians. There are a variety of components with different properties coexisting in foodstuffs, so the interactions between these components are inevitable to occur, thereby affecting food quality. Among these interactions, the interplay between plant proteins/enzymes from fruits and vegetables, cereals, and legumes and other molecules plays an important role in food quality, which recently has gained a particular scientific interest. Such interactions not only affect the appearances of fruits and vegetables and the functionality of cereal products but also the nutritive properties of plant foods. Non-covalent forces, such as hydrogen bond, hydrophobic interaction, electrostatic interaction, and van der Waals forces, are mainly responsible for these interactions. Future outlook is highlighted with aim to suggest a research line to be followed in further studies.
Collapse
Affiliation(s)
- Chenyan Lv
- a Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University , Beijing , China.,b Key Laboratory of Functional Dairy, Ministry of Education , Beijing , China
| | - Guanghua Zhao
- a Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University , Beijing , China.,c School of Laboratory Medicine, Hubei University of Chinese Medicine , Wuhan , China
| | - Yong Ning
- c School of Laboratory Medicine, Hubei University of Chinese Medicine , Wuhan , China
| |
Collapse
|
40
|
Zhu SM, Lin SL, Ramaswamy HS, Yu Y, Zhang QT. Enhancement of Functional Properties of Rice Bran Proteins by High Pressure Treatment and Their Correlation with Surface Hydrophobicity. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1818-7] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
41
|
Dhakal S, Giusti MM, Balasubramaniam VM. Effect of high pressure processing on dispersive and aggregative properties of almond milk. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:3821-3830. [PMID: 26679559 DOI: 10.1002/jsfa.7576] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/11/2015] [Revised: 09/30/2015] [Accepted: 12/06/2015] [Indexed: 06/05/2023]
Abstract
BACKGROUND A study was conducted to investigate the impact of high pressure (450 and 600 MPa at 30 °C) and thermal (72, 85 and 99 °C at 0.1 MPa) treatments on dispersive and aggregative characteristics of almond milk. Experiments were conducted using a kinetic pressure testing unit and water bath. Particle size distribution, microstructure, UV absorption spectra, pH and color changes of processed and unprocessed samples were analyzed. RESULTS Raw almond milk represented the mono model particle size distribution with average particle diameters of 2 to 3 µm. Thermal or pressure treatment of almond milk shifted the particle size distribution towards right and increased particle size by five- to six-fold. Micrographs confirmed that both the treatments increased particle size due to aggregation of macromolecules. Pressure treatment produced relatively more and larger aggregates than those produced by heat treated samples. The apparent aggregation rate constant for 450 MPa and 600 MPa processed samples were k450MPa,30°C = 0.0058 s(-1) and k600MPa,30°C = 0.0095 s(-1) respectively. CONCLUSIONS This study showed that dispersive and aggregative properties of high pressure and heat-treated almond milk were different due to differences in protein denaturation, particles coagulation and aggregates morphological characteristics. Knowledge gained from the study will help food processors to formulate novel plant-based beverages treated with high pressure. © 2015 Society of Chemical Industry.
Collapse
Affiliation(s)
- Santosh Dhakal
- Department of Food Science & Technology, The Ohio State University, Columbus, OH, 43210, USA
| | - M Monica Giusti
- Department of Food Science & Technology, The Ohio State University, Columbus, OH, 43210, USA
| | - V M Balasubramaniam
- Department of Food Science & Technology, The Ohio State University, Columbus, OH, 43210, USA
- Department of Food Agricultural and Biological Engineering, The Ohio State University, Columbus, OH, 43210, USA
| |
Collapse
|
42
|
Zhang Y, Dai B, Deng Y, Zhao Y. In vitro anti-inflammatory and antioxidant activities and protein quality of high hydrostatic pressure treated squids ( Todarodes pacificus ). Food Chem 2016; 203:258-266. [DOI: 10.1016/j.foodchem.2016.02.072] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2015] [Revised: 01/02/2016] [Accepted: 02/09/2016] [Indexed: 12/22/2022]
|
43
|
Manassero CA, Vaudagna SR, Sancho AM, Añón MC, Speroni F. Combined high hydrostatic pressure and thermal treatments fully inactivate trypsin inhibitors and lipoxygenase and improve protein solubility and physical stability of calcium-added soymilk. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.04.005] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
44
|
Physicochemical and functional properties of cowpea protein isolates treated with temperature or high hydrostatic pressure. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.10.014] [Citation(s) in RCA: 62] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|