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Liu Y, Guo X, Liu T, Fan X, Yu X, Zhang J. Study on the structural characteristics and emulsifying properties of chickpea protein isolate-citrus pectin conjugates prepared by Maillard reaction. Int J Biol Macromol 2024; 264:130606. [PMID: 38447830 DOI: 10.1016/j.ijbiomac.2024.130606] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Revised: 02/15/2024] [Accepted: 02/28/2024] [Indexed: 03/08/2024]
Abstract
Chickpea protein isolate (CPI) typically exhibits limited emulsifying properties under various food processing conditions, including pH variations, different salt concentrations, and elevated temperatures, which limits its applications in the food industry. In this study, CPI-citrus pectin (CP) conjugates were prepared through the Maillard reaction to investigate the influence of various CP concentrations on the structural and emulsifying properties of CPI. With the CPI/CP ratio of 1:2, the degree of graft reached 35.54 %, indicating the successful covalent binding between CPI and CP. FT-IR and intrinsic fluorescence spectroscopy analyses revealed alterations in the secondary and tertiary structures of CPI after glycosylation modification. The solubility of CPI increased from 81.39 % to 89.59 % after glycosylation. Moreover, freshly prepared CPI emulsions showed an increase in interfacial protein adsorption (70.33 % to 92.71 %), a reduction in particle size (5.33 μm to 1.49 μm), and a decrease in zeta-potential (-34.9 mV to -52.5 mV). Simultaneously, the long-term stability of the emulsions was assessed by employing a LUMiSizer stability analyzer. Furthermore, emulsions prepared with CPI:CP 1:2 exhibited excellent stability under various environmental stressors. In conclusion, the results of this study demonstrate that the glycosylation is a valuable approach to improve the emulsifying properties of CPI.
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Affiliation(s)
- Yibo Liu
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China; Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), Shihezi, Xinjiang 832003, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi, Xinjiang 832003, China
| | - Xiaobing Guo
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China; Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), Shihezi, Xinjiang 832003, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi, Xinjiang 832003, China.
| | - Ting Liu
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China; Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), Shihezi, Xinjiang 832003, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi, Xinjiang 832003, China
| | - Xuemei Fan
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China; Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), Shihezi, Xinjiang 832003, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi, Xinjiang 832003, China
| | - Xiyu Yu
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China; Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), Shihezi, Xinjiang 832003, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi, Xinjiang 832003, China
| | - Jian Zhang
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China; Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), Shihezi, Xinjiang 832003, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi, Xinjiang 832003, China.
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Zhang Y, Huang M, Shao X, Zhang F, Li Z, Bai Y, Xu X, Wang P, Zhao T. Insights into Intramuscular Connective Tissue Associated with Wooden Breast Myopathy in Fast-Growing Broiler Chickens. Foods 2023; 12:2375. [PMID: 37372588 DOI: 10.3390/foods12122375] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2023] [Revised: 06/08/2023] [Accepted: 06/13/2023] [Indexed: 06/29/2023] Open
Abstract
Wooden breast myopathy (WBM) is a meat abnormality affecting pectoralis majors (PMs) of fast-growing broiler chickens. WBM-affected PMs exhibited varied meat qualities with increasing WBM severity. Normal PMs (NOR), mild WBM-affected PMs (MIL), moderate WBM-affected PMs (MOD), and severe WBM-affected PMs (SEV) were selected as raw materials. The structure and organization of connective tissue and fibrillar collagen were investigated through immersing with sodium hydroxide solution, Masson trichrome staining, and using an electron microscope. The mechanical strength of intramuscular connective tissue was analyzed via the shear force of samples treated with sodium hydroxide solution. The thermal property and secondary structure of connective tissue were analyzed by differential scanning calorimetry and Fourier transform infrared spectroscopy. The obtained connective tissue was dissolved in a sodium hydroxide solution for the evaluation of the physicochemical properties of proteins, including particle size, molecular weight, surface hydrophobicity, and intrinsic fluorescence. In particular, the particle size was measured using a zeta potential instrument. The molecular weight was analyzed by sodium dodecyl sulfate polyacrylamide gel electrophoresis. The surface hydrophobicity and intrinsic fluorescence were measured by spectroscopy technology. Histologically, macrophage infiltration, myodegeneration and necrosis, regeneration, fibrous connective tissue, and thickened perimysial connective tissue were observed in WBM-affected PMs, especially SEV with fibrosis, including blood vessels. Compared with NOR, WBM led to increased average diameter of the collagen fibrils in perimysial (36.61 nm of NOR to 69.73 nm of SEV) and endomysial (34.19 nm of NOR to 56.93 nm of SEV) layers. A significant increase (p < 0.05) was observed in the mechanical strength (2.05 N to 5.55 N) of fresh PMs and the thermal transition temperature (onset temperature (TO), 61.53 °C to 67.50 °C; maximum transition temperature (TM), 66.46 °C to 70.18 °C; termination temperature (TE), 77.20 °C to 80.88 °C) of connective tissue from NOR to SEV. Cooking decreased the mechanical strength, and MOD samples showed the highest mechanical strength (1.24 N, p < 0.05), followed by SEV (0.96 N), MIL (0.93 N), and NOR (0.72 N). For proteins in connective tissue, random coil (19.64% to 29.61%, p < 0.0001), particle size (p < 0.05), and surface hydrophobicity (p < 0.05) increased with the decrease in the α-helix (14.61% to 11.54%, p < 0.0001), β-sheet (45.71% to 32.80%, p < 0.0001), and intrinsic fluorescence of proteins from NOR to SEV. The molecular weights of intramuscular connective tissue proteins were in the ranges of >270 kDa, 180-270 kDa, 110-180 kDa, 95-100 kDa, and <15 kDa. Taken together, WBM resulted in thickened organization, tightly packed collagen fibrils, increased mechanical strength and thermal temperature, and increased particle size, surface hydrophobicity, and intrinsic fluorescence of proteins in connective tissue, as the WBM severity increased.
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Affiliation(s)
- Yulong Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing 210095, China
- National Center of Meat Quality and Safety Control, Nanjing 210095, China
| | - Mingyuan Huang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing 210095, China
- National Center of Meat Quality and Safety Control, Nanjing 210095, China
| | - Xuefei Shao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing 210095, China
- National Center of Meat Quality and Safety Control, Nanjing 210095, China
| | - Feiyu Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing 210095, China
- National Center of Meat Quality and Safety Control, Nanjing 210095, China
| | - Zhen Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing 210095, China
- National Center of Meat Quality and Safety Control, Nanjing 210095, China
| | - Yun Bai
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing 210095, China
- National Center of Meat Quality and Safety Control, Nanjing 210095, China
| | - Xinglian Xu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing 210095, China
- National Center of Meat Quality and Safety Control, Nanjing 210095, China
| | - Peng Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing 210095, China
- National Center of Meat Quality and Safety Control, Nanjing 210095, China
| | - Tinghui Zhao
- Ninglang Animal Husbandry Work Instructing Station, Lijiang 674301, China
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Wu L, Hu J, Nie P, Yin Q, Shao D, Wang C, Luo S, Zhao Y, Zhong X, Zheng Z. The preparation of soy glycinin/sugar beet pectin complex network gels catalyzed by laccase under weakly acidic conditions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4131-4142. [PMID: 36565301 DOI: 10.1002/jsfa.12408] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 12/10/2022] [Accepted: 12/24/2022] [Indexed: 05/03/2023]
Abstract
BACKGROUND Traditional soy protein gel products such as tofu, formed from calcium sulfate or magnesium chloride, have poor textural properties and water retention capacity. Soy glycinin (SG) is the main component affecting the gelation of soy protein and can be cross-linked with polysaccharides, such as sugar beet pectin (SBP), and can be modified by changing system factors (e.g., pH) to improve the gel's properties. Soy glycinin/sugar beet pectin (SG/SBP) complex double network gels were prepared under weakly acidic conditions using laccase cross-linking and heat treatment. The structural changes in SG and the properties of complex gels were investigated. RESULTS Soy glycinin exposed more hydrophobic groups and free sulfhydryl groups at pH 5.0. Under the action of laccase cross-linking, SBP could promote the unfolding of SG tertiary structures. The SG/SBP complex gels contained 46.77% β-fold content and had good gelling properties in terms of hardness 290.86 g, adhesiveness 26.87, and springiness 96.70 mm at pH 5.0. The T22 relaxation time had the highest peak, and magnetic resonance imaging (MRI) showed that the gel had even water distribution. Scanning electron microscopy (SEM) and confocal scanning laser microscopy (CLSM) indicated that the SG/SBP complex network structure was uniform, and the pore walls were thicker and contained filamentous structures. CONCLUSION Soy glycinin/ sugar beet pectin complex network gels have good water-holding, rheological, and textural properties at pH 5.0. The properties of soy protein gels can be improved by binding to polysaccharides, with laccase cross-linked, and adjusting the pH of the solution. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Liang Wu
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Jing Hu
- School of Basic Courses, Bengbu Medical College, Bengbu, China
| | - Peng Nie
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Qi Yin
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | | | - Chuyan Wang
- School of Biology, Food and Environment, Hefei University, Hefei, China
| | - Shuizhong Luo
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Yanyan Zhao
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Xiyang Zhong
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Zhi Zheng
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
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High hydrostatic pressure (HHP) as a green technology opens up a new possibility for the fabrication of electrospun nanofibers: Part I- improvement of soy protein isolate properties by HHP. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108659] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/08/2023]
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5
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Yuan Y, He Z, Ju Q, Zhao S, Wu C, Hu Y, Zhou S, Luan G. The role of the extension region on the structural and physicochemical characteristics of the α-subunit of β-conglycinin: implications of pH value and ionic strength. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6062-6070. [PMID: 35462432 DOI: 10.1002/jsfa.11958] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 04/17/2022] [Accepted: 04/24/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND To clarify the role of the extension region on the structure-functional relationship of the α-subunit of β-conglycinin, α-subunit and its segment of the core region (αc-subunit) were expressed via an Escherichia coli system. Their physicochemical properties were compared under acid, neutral or alkaline conditions (pH 4.0, 7.0, and 8.0) and high or low ionic strength (μ = 0.05 and 0.5), respectively. RESULTS The results showed that the extension region contributed to increasing thermal stability, especially at low ionic strength under acidic and neutral conditions. The extension region stabilized the α-subunit with high solubility, low turbidity, and small particle size under neutral and alkaline conditions, whereas these impacts were suppressed at a high ionic strength and acidic conditions. Surface hydrophobicity of the α-subunit decreased under acidic and alkaline conditions without being interfered with by ionic strength. CONCLUSION It can be concluded that the extension region played different roles under different pH and ionic strength conditions. These factors should be specified carefully and speculated individually to explore the more detailed and profound nature of β-conglycinin at the submolecular level. The results could benefit a better understanding of the relationship between domain structure and functions of soybean protein. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Yanqiu Yuan
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Zijie He
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Qian Ju
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Sibo Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Chang Wu
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Yayun Hu
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Shuyi Zhou
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Guangzhong Luan
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
- Engineering Research Center of Grain and Oil Functionalized Processing, Universities of Shaanxi Province, Yangling, China
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Bu G, Li T. High hydrostatic pressure treatment reduces the potential antigenicity of β-conglycinin by changing the protein structure during in vitro digestion. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:4025-4034. [PMID: 34997598 DOI: 10.1002/jsfa.11751] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 01/02/2022] [Accepted: 01/08/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND High hydrostatic pressure (HHP) treatment has been used to alleviate the allergenicity of soybeans, but there are little data about the potential antigenicity of β-conglycinin after HHP treatment. RESULTS We examined the effects of HHP treatment on the antigenicity and structure of β-conglycinin. When the pressure was 300 and 400 MPa, HHP treatment reduced the immunoglobulin (Ig)G binding capacity of β-conglycinin, while its IgE binding capacity did not change significantly. After in vitro digestion, both the IgE and IgG binding of β-conglycinin was obviously inhibited after HHP treatment at 400 MPa and 60 °C, although its binding capacity with linear epitope antibodies increased. Moreover, HHP treatment changed the secondary structure of β-conglycinin, the content of α-helix and random coils increased, while the β-sheet and β-turn decreased. After HHP treatment, the conformational structure was unfolded so that a large number of hydrophobic regions were exposed. CONCLUSION HHP treatment alleviated the potential antigenicity of β-conglycinin by modifying its structure, which facilitated in vitro digestion and destroyed epitopes. This research provides a new insight into the mechanism of HHP treatment that affects the sensitization of soy protein allergens. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Guanhao Bu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Tanghao Li
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
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7
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Liu Q, Lin Z, Chen X, Chen J, Wu J, Chen H, Zeng X. Characterization of structures and gel properties of ultra-high-pressure treated-myofibrillar protein extracted from mud carp (Cirrhinus molitorella) and quality characteristics of heat-induced sausage products. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113691] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Xie J, Li Y, Qu X, Kang Z. Effects of combined high pressure and temperature on solubility, foaming, and rheological properties of soy
11S
globulin. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14008] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Jing‐Jie Xie
- School of Food Science Henan Institute of Science and Technology Xinxiang China
| | - Yan‐Ping Li
- School of Food Science Henan Institute of Science and Technology Xinxiang China
- Food Technologies Faculty Sumy National Agrarian University Sumy Ukraine
| | - Xiao‐Qing Qu
- School of Food Science Henan Institute of Science and Technology Xinxiang China
- Food Technologies Faculty Sumy National Agrarian University Sumy Ukraine
| | - Zhuang‐Li Kang
- School of Food Science Henan Institute of Science and Technology Xinxiang China
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Molecular structure and functional properties of glycinin conjugated to κ-carrageenan and guar gum: A comparative study. Food Chem 2022; 386:132810. [PMID: 35364496 DOI: 10.1016/j.foodchem.2022.132810] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 02/09/2022] [Accepted: 03/23/2022] [Indexed: 12/20/2022]
Abstract
Molecular structure and functional properties of glycinin conjugated to κ-carrageenan and guar gum using a dry-heating method were comparatively analyzed. Glycosylation was confirmed by analyzing the degree of grafting, protein subunit composition, infrared absorption profile, and changes in contents of protein secondary structures. K-carrageenan was proven to possess a greater susceptibility to be grafted to glycinin than guar gum due to its relatively low molecular weight and negatively charged characteristics. The improvement of solubility by glycosylation with guar gum near the isoelectric point of glycinin was better than that by glycosylation with κ-carrageenan. Glycinin glycosylated with both polysaccharides exhibited enhanced emulsifying activity and stability. The enhanced apparent viscosity, elastic modulus, and viscous modulus also demonstrated that glycosylation promoted the appearance of stable elastic network structure. In summary, glycosylation with these two polysaccharides conferred glycinin superior emulsifying and rheological properties, and κ-carrageenan exhibited a better performance compared to guar gum.
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Sheng L, Liu Q, Dong W, Cai Z. Effect of high intensity ultrasound assisted glycosylation on the gel properties of ovalbumin: Texture, rheology, water state and microstructure. Food Chem 2022; 372:131215. [PMID: 34601420 DOI: 10.1016/j.foodchem.2021.131215] [Citation(s) in RCA: 26] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2021] [Revised: 09/18/2021] [Accepted: 09/21/2021] [Indexed: 02/06/2023]
Abstract
In this paper, the effects of ultrasonic assisted glycosylation on the gel properties of ovalbumin (OVA) were studied. The molecular characteristics of native ovalbumin, heated ovalbumin, traditional glycosylated ovalbumin, ultrasonic ovalbumin and ultrasonic assisted glycosylated ovalbumin were compared. The lowest free amino group content and the highest browning intensity indicated that ultrasonic can facilitate the Maillard reaction. The gel hardness of ultrasonic glycosylation and the traditional heating glycosylation groups individually increased to 653.2 and 526.9 g compared with the control (344.9 g). The transformation of protein structure was confirmed by FTIR and fluorescence spectrum, which prompted negatively charged groups to reach the protein surface and form more disulfide bond in sOVA-X gel. The interaction between the water and the protein was strengthened, thereby increasing the water holding capacity. These results supplied a theoretical basis for the application of ultrasonic to improve protein properties.
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Affiliation(s)
- Long Sheng
- National Research and Development Center for Egg Processing, Hubei Hongshan Laboratory, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Qiao Liu
- National Research and Development Center for Egg Processing, Hubei Hongshan Laboratory, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Wanyi Dong
- National Research and Development Center for Egg Processing, Hubei Hongshan Laboratory, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Zhaoxia Cai
- National Research and Development Center for Egg Processing, Hubei Hongshan Laboratory, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China.
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11
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Effect of high-pressure treatment on the heat-induced emulsion gelation of rabbit myosin. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112719] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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12
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Tang CH. Strategies to utilize naturally occurring protein architectures as nanovehicles for hydrophobic nutraceuticals. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106344] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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13
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Effects of high hydrostatic pressure on the quality and functionality of protein isolates, concentrates, and hydrolysates derived from pulse legumes: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.11.016] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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14
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Li T, Bu G, Xi G. Effects of heat treatment on the antigenicity, antigen epitopes, and structural properties of β-conglycinin. Food Chem 2020; 346:128962. [PMID: 33418407 DOI: 10.1016/j.foodchem.2020.128962] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2020] [Revised: 11/30/2020] [Accepted: 12/23/2020] [Indexed: 01/12/2023]
Abstract
In this study, the effects of heat treatment on antigenicity, antigen epitopes, and structural changes in β-conglycinin were investigated. Results showed that the IgG (Immunoglobulin G) binding capacity of heated protein was inhibited with increased temperature, although IgE (Immunoglobulin E) binding capacity increased. Linear antigen epitopes generally remained intact during heat treatment. After heat treatment, β-conglycinin was more easily hydrolyzed by digestive enzymes, and a large number of linear epitopes was destroyed. In addition, heat denaturation of β-conglycinin led to the formation of protein aggregates and reduction of disulfide bonds. The contents of random coils and β-sheet of heated β-conglycinin decreased, but the contents of β-turn and α-helix increased. Moreover, the protein structure of heated β-conglycinin unfolded, more hydrophobic regions were exposed, and the tertiary structure of β-conglycinin was destroyed. Heat treatment affected the antigenicity and potential sensitization of β-conglycinin by changing its structure.
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Affiliation(s)
- Tanghao Li
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Guanhao Bu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.
| | - Guanpeng Xi
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
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15
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Li X, Ma Y, Sun P, Liu H, Cai L, Li J. Effect of ultrasonic thawing on protein properties and muscle quality of Bonito. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14930] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Xiu‐xia Li
- College of Food Science and Technology Bohai University Jinzhou China
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou China
- Food Safety Key Lab of Liaoning Province The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities Jinzhou China
| | - Yingying Ma
- College of Food Science and Technology Bohai University Jinzhou China
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou China
- Food Safety Key Lab of Liaoning Province The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities Jinzhou China
| | - Pan Sun
- College of Food Science and Technology Bohai University Jinzhou China
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou China
- Food Safety Key Lab of Liaoning Province The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities Jinzhou China
| | - Hongying Liu
- College of Food Science and Technology Bohai University Jinzhou China
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou China
- Food Safety Key Lab of Liaoning Province The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities Jinzhou China
| | - Luyun Cai
- College of Food Science and Technology Bohai University Jinzhou China
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou China
- Food Safety Key Lab of Liaoning Province The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities Jinzhou China
| | - Jian‐rong Li
- College of Food Science and Technology Bohai University Jinzhou China
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou China
- Food Safety Key Lab of Liaoning Province The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities Jinzhou China
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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.
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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
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17
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Effects of high hydrostatic pressure combined with heat treatment on the antigenicity and conformation of β-conglycinin. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03472-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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18
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Sheng L, Ye S, Han K, Zhu G, Ma M, Cai Z. Consequences of phosphorylation on the structural and foaming properties of ovalbumin under wet-heating conditions. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.023] [Citation(s) in RCA: 59] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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19
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Pham LB, Wang B, Zisu B, Adhikari B. Covalent modification of flaxseed protein isolate by phenolic compounds and the structure and functional properties of the adducts. Food Chem 2019; 293:463-471. [PMID: 31151635 DOI: 10.1016/j.foodchem.2019.04.123] [Citation(s) in RCA: 78] [Impact Index Per Article: 15.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2018] [Revised: 04/27/2019] [Accepted: 04/30/2019] [Indexed: 10/26/2022]
Abstract
Covalent modification of flaxseed protein isolate by phenolic compounds including flaxseed polyphenols, ferulic acid, and hydroxytyrosol was studied under alkaline condition and in the presence of oxygen. The structure and function of the adducts was evaluated. The extent of covalent reaction and the physicochemical characteristics of flaxseed protein isolate-phenolic adducts were found to depend on the structure of the phenolic compounds. The decrease in free amino, thiol and tryptophan groups and increase in molecular weight were different. Crosslinks were found in flaxseed protein isolate-hydroxytyrosol adducts while ferulic acid and flaxseed polyphenols were unable to crosslink flaxseed proteins. The thermal stability and antioxidative capacity of the adducts were higher than those of flaxseed protein isolate. The structural conformation and hydrophobicity of the adducts were also found to depend on the nature of phenolic compounds. These adducts can be used in food formulations as natural antioxidants, emulsifiers and encapsulating shell materials.
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Affiliation(s)
- Loc Bao Pham
- School of Science, RMIT University, Melbourne, Vic 3028, Australia
| | - Bo Wang
- Nu-Mega Ingredients Pty Ltd, Brisbane, Qld 4109, Australia
| | - Bogdan Zisu
- Spraying Systems Co. Pty Ltd, Truganina, Vic 3029, Australia
| | - Benu Adhikari
- School of Science, RMIT University, Melbourne, Vic 3028, Australia.
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20
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Paramita VD, Kasapis S. Molecular dynamics of the diffusion of natural bioactive compounds from high-solid biopolymer matrices for the design of functional foods. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.09.007] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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21
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Li H, Jia Y, Peng W, Zhu K, Zhou H, Guo X. High hydrostatic pressure reducing allergenicity of soy protein isolate for infant formula evaluated by ELISA and proteomics via Chinese soy-allergic children’s sera. Food Chem 2018; 269:311-317. [DOI: 10.1016/j.foodchem.2018.07.001] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2017] [Revised: 06/09/2018] [Accepted: 07/01/2018] [Indexed: 12/28/2022]
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22
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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]
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23
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High-Pressure Homogenization Pretreatment before Enzymolysis of Soy Protein Isolate: the Effect of Pressure Level on Aggregation and Structural Conformations of the Protein. Molecules 2018; 23:molecules23071775. [PMID: 30029493 PMCID: PMC6099614 DOI: 10.3390/molecules23071775] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2018] [Revised: 07/13/2018] [Accepted: 07/15/2018] [Indexed: 11/25/2022] Open
Abstract
The high-pressure homogenization (HPH) treatment of soybean protein isolate (SPI) before enzymatic hydrolysis using bromelain was investigated. Homogenization pressure and cycle effects were evaluated on the enzymatic degree of hydrolysis and the antioxidant activity of the hydrolysates generated. The antioxidant activity of SPI hydrolysates was analyzed by 1,1-dipheny-2-picrylhydrazyl (DPPH). The sizes and structures of the SPI-soluble aggregate after HPH treatment were analyzed using dynamic and static laser light scattering. The changes in the secondary structure, as measured by Fourier transform infrared spectroscopy (FTIR) and the macromorphology of SPI, were measured by scanning electron microscope (SEM). These results suggested that the HPH treatment (66.65%) could increase the antioxidant activities of the SPI hydrolysates compared with the control (54.18%). SPI hydrolysates treated at 20 MPa for four cycles obtained higher DPPH radical-scavenging activity than other samples. The control was predicted to be a hard sphere, and SPI treatment at 10 MPa was speculated to be Gaussian coil, polydisperse, and then the high-pressure treated SPI became a hollow sphere. Changes in the secondary structures showed protein aggregate formation and rearrangements. The image of SPI varied from a globular to a clump structure, as observed by the SEM. In conclusion, combining HPH treatment and enzymolysis could be an effective way to improve the antioxidant activity of the SPI.
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24
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Wang K, Sun DW, Pu H, Wei Q. Principles and applications of spectroscopic techniques for evaluating food protein conformational changes: A review. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.06.015] [Citation(s) in RCA: 63] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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25
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Leite Júnior BRDC, Tribst AAL, Grant NJ, Yada RY, Cristianini M. Biophysical evaluation of milk-clotting enzymes processed by high pressure. Food Res Int 2017; 97:116-122. [PMID: 28578031 DOI: 10.1016/j.foodres.2017.03.042] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2017] [Revised: 03/23/2017] [Accepted: 03/23/2017] [Indexed: 10/19/2022]
Abstract
High pressure processing (HPP) is able to promote changes in enzymes structure. This study evaluated the effect of HP on the structural changes in milk-clotting enzymes processed under activation conditions for recombinant camel chymosin (212MPa/5min/10°C), calf rennet (280MPa/20min/25°C), bovine rennet (222MPa/5min/23°C), and porcine pepsin (50MPa/5min/20°C) and under inactivation conditions for all enzymes (600MPa/10min/25°C) including the protease from Rhizomucor miehei. In general, it was found that the HPP at activation conditions was able to increase the intrinsic fluorescence of samples with high pepsin concentration (porcine pepsin and bovine rennet), increase significantly the surface hydrophobicity and induce changes in secondary structure of all enzymes. Under inactivation conditions, increases in surface hydrophobicity and a reduction of intrinsic fluorescence were observed, suggesting a higher exposure of hydrophobic sites followed by water quenching of Trp residues. Moreover, changes in secondary structure were observed (with minor changes seen in Rhizomucor miehei protease). In conclusion, HPP was able to unfold milk-clotting enzymes even under activation conditions, and the porcine pepsin and bovine rennet were more sensitive to HPP.
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Affiliation(s)
- Bruno Ricardo de Castro Leite Júnior
- Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Monteiro Lobato, 80. PO Box 6121, 13083-862 Campinas, SP, Brazil
| | - Alline Artigiani Lima Tribst
- Center of Studies and Researches in Food (NEPA), University of Campinas (UNICAMP), Albert Einstein, 291, 13083-852 Campinas, SP, Brazil
| | - Nicholas J Grant
- Faculty of Land and Food Systems, The University of British Columbia (UBC), MacMillan Building 248, 2357 Main Mall, Vancouver, British Columbia V6T 1Z4, Canada
| | - Rickey Y Yada
- Faculty of Land and Food Systems, The University of British Columbia (UBC), MacMillan Building 248, 2357 Main Mall, Vancouver, British Columbia V6T 1Z4, Canada
| | - Marcelo Cristianini
- Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Monteiro Lobato, 80. PO Box 6121, 13083-862 Campinas, SP, Brazil.
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26
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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
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27
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Zhang Z, Yang Y, Zhou P, Zhang X, Wang J. Effects of high pressure modification on conformation and gelation properties of myofibrillar protein. Food Chem 2017; 217:678-686. [DOI: 10.1016/j.foodchem.2016.09.040] [Citation(s) in RCA: 166] [Impact Index Per Article: 23.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2016] [Revised: 09/05/2016] [Accepted: 09/06/2016] [Indexed: 10/21/2022]
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28
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Savadkoohi S, Kasapis S. High pressure effects on the structural functionality of condensed globular-protein matrices. Int J Biol Macromol 2016; 88:433-42. [PMID: 27060534 DOI: 10.1016/j.ijbiomac.2016.04.012] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2015] [Revised: 04/05/2016] [Accepted: 04/05/2016] [Indexed: 11/26/2022]
Abstract
High pressure technology is the outcome of consumer demand for better quality control of processed foods. There is great potential to apply HPP to condensed systems of globular proteins for the generation of industry-relevant biomaterials with advanced techno- and biofunctionality. To this end, research demonstrates that application of high hydrostatic pressure generates a coherent structure and preserves the native conformation in condensed globular proteins, which is an entirely unexpected but interesting outcome on both scientific and technological grounds. In microbiological challenge tests, high pressure at conventional commercial conditions, demonstrated to effectively reduce the concentration of typical Gram negative or Gram positive foodborne pathogens, and proteolytic enzymes in high-solid protein samples. This may have industrial significance in relation to the formulation and stabilisation of "functional food" products as well as in protein ingredients and concentrates by replacing spray dried powders with condensed HPP-treated pastes that maintain structure and bioactivity. Fundamental concepts and structural functionality of condensed matrices of globular proteins are the primary interest in this mini-review, which may lead to opportunities for industrial exploitation, but earlier work on low-solid systems is also summarised presently to put recent developments in context of this rapidly growing field.
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Affiliation(s)
- Sobhan Savadkoohi
- School of Science, RMIT University, Bundoora West Campus, Plenty Road, Vic 3083, Australia
| | - Stefan Kasapis
- School of Science, RMIT University, Bundoora West Campus, Plenty Road, Vic 3083, Australia.
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