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Zhu C, Wu W, Soladoye OP, Zhang N, Zhang Y, Fu Y. Towards food-derived self-assembling peptide-based hydrogels: Insights into preparation, characterization and mechanism. Food Chem 2024; 459:140397. [PMID: 39018622 DOI: 10.1016/j.foodchem.2024.140397] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2024] [Revised: 06/25/2024] [Accepted: 07/07/2024] [Indexed: 07/19/2024]
Abstract
Food proteins represent a vital source of self-assembling peptides, with hydrogels constructed through peptide self-assembly exhibiting widespread utility in the food sector. This review aims to provide a recent research progress in preparation and characterization of hydrogels from food-derived peptides. Also, the self-assembly mechanisms and the impact of factors are discussed. Presently, food-derived self-assembling peptide-based hydrogels can be synthesized using either physical or chemical methodologies and evaluated through methodologies such as microscopic, spectroscopic, and rheological assessment. The self-assembly of food-derived peptides is hierarchically formed by non-covalent interactions, including hydrogen bond and hydrophobic interactions, where variables such as temperature and pH intricately modulate the assembly mechanism. The association between peptide sequence and hydrogel structure in the self-assembly mechanism is also discussed, which remains to be further explored. The present review contributes to application of food-derived peptide-based hydrogels in the fields of food, nutrition and material sciences.
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Affiliation(s)
- Chenxiao Zhu
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China; Westa College, Southwest University, Chongqing, 400715, China
| | - Wei Wu
- College of Animal Science and Technology, Southwest University, Chongqing 400715, China
| | - Olugbenga P Soladoye
- Agriculture and Agri-Food Canada, Government of Canada, Lacombe Research and Development Centre, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada
| | - Na Zhang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin 150076, China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Yu Fu
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China.
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2
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Xu Z, Han S, Guan S, Zhang R, Chen H, Zhang L, Han L, Tan Z, Du M, Li T. Preparation, design, identification and application of self-assembly peptides from seafood: A review. Food Chem X 2024; 23:101557. [PMID: 39007120 PMCID: PMC11239460 DOI: 10.1016/j.fochx.2024.101557] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2024] [Revised: 06/06/2024] [Accepted: 06/12/2024] [Indexed: 07/16/2024] Open
Abstract
Hydrogels formed by self-assembling peptides with low toxicity and high biocompatibility have been widely used in food and biomedical fields. Seafood contains rich protein resources and is also one of the important sources of natural bioactive peptides. The self-assembled peptides in seafood have good functional activity and are very beneficial to human health. In this review, the sequence of seafood self-assembly peptide was introduced, and the preparation, screening, identification and characterization. The rule of self-assembled peptides was elucidated from amino acid sequence composition, amino acid properties (hydrophilic, hydrophobic and electric), secondary structure, interaction and peptide properties (hydrophilic and hydrophobic). It was introduced that the application of hydrogels formed by self-assembled peptides, which lays a theoretical foundation for the development of seafood self-assembled peptides in functional foods and the application of biological materials.
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Affiliation(s)
- Zhe Xu
- College of Life Sciences, Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Ministry of Education, Dalian 116029, China
- Institute of Bast Fiber Crops & Center of Southern Economic Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China
| | - Shiying Han
- College of Life Sciences, Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Ministry of Education, Dalian 116029, China
| | - Shuang Guan
- College of Life Sciences, Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Ministry of Education, Dalian 116029, China
| | - Rui Zhang
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Hongrui Chen
- School of Food and Bioengineering, Food Microbiology Key Laboratory of Sichuan Province, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Xihua University, Chengdu, Sichuan 611130, China
| | - Lijuan Zhang
- College of Life Sciences, Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Ministry of Education, Dalian 116029, China
| | - Lingyu Han
- College of Life Sciences, Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Ministry of Education, Dalian 116029, China
| | - Zhijian Tan
- Institute of Bast Fiber Crops & Center of Southern Economic Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China
| | - Ming Du
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Tingting Li
- College of Life Sciences, Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Ministry of Education, Dalian 116029, China
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3
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Li C, Liu J, Yu C, Lou G. Feasibility analysis of continuous extraction of biomaterials from flocculant sludge and potential applications in the fire protection field. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2024; 370:122351. [PMID: 39260277 DOI: 10.1016/j.jenvman.2024.122351] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/06/2024] [Revised: 08/06/2024] [Accepted: 08/30/2024] [Indexed: 09/13/2024]
Abstract
The sludge contains many high-value biological materials. However, current extraction methods focus only on individual materials, neglecting the further extraction potential of the residual after extraction. This study used continuous extraction to extract extracellular polymeric substances (EPS) and proteins (PN) from sludge, verified the flame retardancy of EPS and the foaming properties of PN and finally analyzed the economic feasibility of continuous extraction. The results showed that continuous extraction increased the protein extraction from 857.11 mg/L to 1089.41 mg/L. EPS reduced the heat release rate of linen fabric from 379.2 (J/g·K) to 38.3 (J/g·K), and PN achieved foaming capacity and stability reaching 770% and 71%, meeting the standards of foam extinguishing agents. The binding form of EPS with linen fabric and the peptide content in PN are crucial factors affecting their application effectiveness. Economic analysis showed that continuous extraction reduced processing costs by 37.64% compared to traditional sludge disposal methods.
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Affiliation(s)
- Chen Li
- School of Municipal and Environmental Engineering, Shandong Jianzhu University, Jinan, 250101, China.
| | - Jing Liu
- School of Municipal and Environmental Engineering, Shandong Jianzhu University, Jinan, 250101, China.
| | - Chuning Yu
- School of Municipal and Environmental Engineering, Shandong Jianzhu University, Jinan, 250101, China.
| | - Guanchen Lou
- School of Municipal and Environmental Engineering, Shandong Jianzhu University, Jinan, 250101, China.
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4
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Yang S, Zhao Q, Wang D, Zhang T, Zhong Z, Kwok LY, Bai M, Sun Z. The interaction between Lactobacillus delbrueckii ssp. bulgaricus M58 and Streptococcus thermophilus S10 can enhanced texture and flavor profile of fermented milk: Insights from metabolomics analysis. J Dairy Sci 2024:S0022-0302(24)01055-5. [PMID: 39098498 DOI: 10.3168/jds.2024-25217] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2024] [Accepted: 07/10/2024] [Indexed: 08/06/2024]
Abstract
Lactobacillus delbrueckii ssp. bulgaricus M58 (M58) and Streptococcus thermophilus S10 (S10) are 2 dairy starter strains known for their favorable fermentation characteristics. Therefore, this research aimed to study the effects of 1-d low-temperature ripening on the physicochemical properties and metabolomics of fermented milk. Initially, the performance of single (M58 or S10) and dual (M58+S10) strain fermentation was assessed, revealing that the M58+S10 combination resulted in a shortened fermentation time, a stable gel structure, and desirable viscosity, suggesting positive strain interactions. Subsequently, non-targeted metabolomics analyses using LC-MS and GC-MS were performed to comparatively analyze M58+S10 fermented milk samples collected at the end of fermentation and after 1-d low-temperature ripening. The results showed a significant increase in almost all small peptides and dodecanedioic acid in the samples after one day of ripening, while there was a substantial decrease in indole and amino acid metabolites. Moreover, notable increases were observed in high-quality flavor compounds, such as geraniol, delta-nonalactone, 1-hexanol,2-ethyl-, methyl jasmonate, and undecanal. This study provides valuable insights into the fermentation characteristics of the dual bacterial starter consisting of M58 and S10 strains and highlights the specific contribution of the low-temperature ripening step to the overall quality of fermented milk.
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Affiliation(s)
- Shujuan Yang
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, 010018, China; Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, China
| | - Qian Zhao
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, 010018, China; Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, China
| | - Dan Wang
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, 010018, China; Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, China
| | - Ting Zhang
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, 010018, China; Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, China
| | - Zhi Zhong
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, 010018, China; Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, China
| | - Lai-Yu Kwok
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, 010018, China; Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, China
| | - Mei Bai
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, 010018, China; Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, China.
| | - Zhihong Sun
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, 010018, China; Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, China.
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5
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Yan Y, Zhang Y, Wan J, Gao J, Liu F. Optimization of protein recovery from sewage sludge via controlled and energy-saving ultrasonic-alkali hydrolysis. THE SCIENCE OF THE TOTAL ENVIRONMENT 2023; 870:162004. [PMID: 36739027 DOI: 10.1016/j.scitotenv.2023.162004] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 01/19/2023] [Accepted: 01/30/2023] [Indexed: 06/18/2023]
Abstract
The abundant protein in excess sludge can be recovered to prepare high value-added products. However, this sustainable treatment method still has large challenges, such as high energy consumption. In this work, the classical batch operation (BO) and semi-batch operation (SBO) modes were adopted and compared for ultrasonic-alkali hydrolysis. The results showed that the reaction time of SBO significantly decreased to half of that of BO with the same efficiency (ca. 70 %), indicating that SBO was much more energy-efficient. Moreover, analysis of the nitrogen solubility index and trichloroacetic acid-soluble nitrogen index demonstrated that the further proteolysis of protein under SBO was limited. Furthermore, the first-order reaction model fitted the hydrolysis data well (R2 ≥ 0.91) for both modes, in which the rate constant of SBO (k = 0.44 min-1) was 2.3 times that of BO. Finally, the properties of both products met the standards of foaming extinguishers.
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Affiliation(s)
- Yixin Yan
- School of Ecology and Environment, Zhengzhou University, Zhengzhou 450001, Henan, China
| | - Yajing Zhang
- School of Ecology and Environment, Zhengzhou University, Zhengzhou 450001, Henan, China
| | - Junfeng Wan
- School of Ecology and Environment, Zhengzhou University, Zhengzhou 450001, Henan, China; Henan International Joint Laboratory of Environment and Resources, Zhengzhou University, Zhengzhou 450001, PR China.
| | - Jianlei Gao
- School of Ecology and Environment, Zhengzhou University, Zhengzhou 450001, Henan, China
| | - Fan Liu
- School of Ecology and Environment, Zhengzhou University, Zhengzhou 450001, Henan, China
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Yang Z, Cai J, Boateng EF, Xing L, Zhang W. Insight into Antioxidant Activity and Peptide Profile of Jinhua Ham Broth Peptides at Different Cooking Times. Antioxidants (Basel) 2023; 12:antiox12030606. [PMID: 36978854 PMCID: PMC10045146 DOI: 10.3390/antiox12030606] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Revised: 02/20/2023] [Accepted: 02/22/2023] [Indexed: 03/05/2023] Open
Abstract
This present study aimed to investigate the effects of various cooking times (1 h, 1.5 h, 2 h, 2.5 h, named as JHBP-1, JHBP-1.5, JHBP-2, JHBP-2.5) on the antioxidant activity and peptide profile of Jinhua ham broth peptides (JHBP). The peptides extracted from uncooked ham were used as an uncooked group with the name of JHBP-0. The results revealed that the antioxidant efficacy in the four cooked groups changed dramatically compared to JHBP-0. After cooking, the DPPH radical scavenging activity, hydroxyl radical scavenging activity and superoxide anion radical scavenging activity decreased, except for the Fe2+ chelation and ABTS+ scavenging capacity which increased significantly. However, the cooked groups still showed a strong antioxidant capacity. In particular, the superoxide anion radical scavenging ability and the Fe2+ chelation action were significantly stronger compared to glutathione (GSH) and butylated hydroxytoluene (BHT) (p < 0.05). JHBP-1.5 also displayed stronger antioxidant capacity than the other three cooked groups, and its secondary structure and mass distribution changed significantly after cooking, specifically with an increased proportion of helix and <1 kDa peptides. Moreover, the constitution of free amino acids (FAAs) and the types of peptides released in the broth increased significantly with a longer cooking time. In total, 1306 (JHBP-0), 1352 (JHBP-1), 1431 (JHBP-1.5), 1500 (JHBP-2), and 1556 (JHBP-2.5) peptide sequences were detected using LC-MC/MC. The proportion of <1 kDa peptides also gradually increased as the cooking time extended, which is consistent with the molecular weight distribution measurements.
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Affiliation(s)
| | | | | | - Lujuan Xing
- Correspondence: (L.X.); (W.Z.); Tel./Fax: +86-25-84395341 (W.Z.)
| | - Wangang Zhang
- Correspondence: (L.X.); (W.Z.); Tel./Fax: +86-25-84395341 (W.Z.)
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7
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Xie Q, Liu X, Liu H, Zhang Y, Xiao S, Ding W, Lyu Q, Fu Y, Wang X. Insight into the effect of garlic peptides on the physicochemical and anti-staling properties of wheat starch. Int J Biol Macromol 2023; 229:363-371. [PMID: 36581041 DOI: 10.1016/j.ijbiomac.2022.12.253] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2022] [Revised: 12/20/2022] [Accepted: 12/22/2022] [Indexed: 12/28/2022]
Abstract
The staling of wheat starch in storage seriously damages the quality of starch-based foods, and how to delay the staling has become a topic focus. To solve the problem, this study analyzed the effect of garlic peptides on the physical and retrogradation behaviors of wheat starch during storage. The rheological, pasting, swelling properties, molecular order, water migration, and microstructure of wheat starch gels were evaluated. Our results showed that garlic peptides effectively reduced the storage and loss modulus of wheat starch. The physical properties indicated that garlic peptides suppressed the swelling and gelatinization of starch, which exhibited higher water holding capacity and lower water migration. In addition, garlic peptides incorporated wheat starch exhibited the lowest gel hardness during storage. X-ray diffraction and Fourier Transform Infrared Spectroscopy analysis indicated that garlic peptides could reduce the crystallinity and inhibit the formation of ordered structures in wheat starch gel. The microstructure observation showed that the gel with garlic peptides maintained the integrity of the network structure. Consequently, garlic peptides are expected to be an effective natural additive to inhibit starch staling and provide new insights for starch-based foods.
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Affiliation(s)
- Qianran Xie
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Xiaorong Liu
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Hongyan Liu
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Yuting Zhang
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Shensheng Xiao
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Wenping Ding
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Qingyun Lyu
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Yang Fu
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China.
| | - Xuedong Wang
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China.
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8
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Tang T, Wu N, Tang S, Xiao N, Jiang Y, Tu Y, Xu M. Industrial Application of Protein Hydrolysates in Food. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:1788-1801. [PMID: 36692023 DOI: 10.1021/acs.jafc.2c06957] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Protein hydrolysates, which may be produced by the protein in the middle of the process or added as an ingredient, are part of the food formula. In food, protein hydrolysates are found in many forms, which can regulate the texture and functionality of food, including emulsifying properties, foaming properties, and gelation. Therefore, the relationship between the physicochemical and structural characteristics of protein hydrolysates and their functional characteristics is of significant importance. In recent years, researchers have conducted many studies on the role of protein hydrolysates in food processing. This Review explains the relationship between the structure and function of protein hydrolysates, and their interaction with the main ingredients of food, to provide reference for their development and further research.
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Affiliation(s)
- Tingting Tang
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| | - Na Wu
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| | - Shuaishuai Tang
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| | - Nanhai Xiao
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yan Jiang
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yonggang Tu
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| | - Mingsheng Xu
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
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9
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Effects of amino acids on the formation and distribution of glycerol core aldehydes during deep frying. Food Res Int 2023; 163:112257. [PMID: 36596168 DOI: 10.1016/j.foodres.2022.112257] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 11/25/2022] [Accepted: 11/27/2022] [Indexed: 12/03/2022]
Abstract
Glyceryl core aldehyde (GCAs) are hazard factors produced during the frying process using oils and fats, and GCAs control and mitigation research is very important. This study investigated the effects of adding amino acids (methionine, glycine, and histidine) at 2.5, 5, and 10 mM on the formation and distribution of four GCAs during frying. High oleic sunflower oil (HOSO) was selected as frying oil for French fries. After 12 h of frying, the content of GCAs in the tert-butylhydroquinone-treated group (0.02 wt%, 1.1 mM) decreased by 29 % compared with the control group. The addition of methionine, glycine, and histidine decreased the total GCAs by 51 %, 28 %, and 27 %, respectively. The total GCAs content was best inhibited by methionine, while glycine and histidine were not significantly different from TBHQ. Methionine addition significantly reduced GCAs (9-oxo), GCAs (10-oxo-8), and GCAs (11-oxo-9) by 39 %, 78 %, and 80 %, respectively, while histidine was the most potent inhibitor of GCAs (8-oxo), which decreased by 40 %. Methionine also proved effective in slowing degradation of frying oil quality. These results provide a new direction for decreasing GCAs in frying systems.
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10
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Yan Y, Zhang Y, Gao J, Qin L, Liu F, Zeng W, Wan J. Intracellular and extracellular sources, transformation process and resource recovery value of proteins extracted from wastewater treatment sludge via alkaline thermal hydrolysis and enzymatic hydrolysis. THE SCIENCE OF THE TOTAL ENVIRONMENT 2022; 852:158512. [PMID: 36063951 DOI: 10.1016/j.scitotenv.2022.158512] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/26/2022] [Revised: 08/18/2022] [Accepted: 08/31/2022] [Indexed: 06/15/2023]
Abstract
Excess sludge contains a large amount of protein and can be recycled to prepare industrial foaming agents, foliar fertilizers and other high value-added products. The optimization and effects of sludge protein extraction using the common processes of alkaline thermal hydrolysis (ATH) and enzymatic hydrolysis (EH) have been widely studied. This study focused on the protein extraction mechanisms of ATH and EH by comparing the ratio of intracellular to extracellular proteins extracted and the transformation of protein during the hydrolysis process. The extracellular protein content was 82.6 ± 5.07 mg/g VSS, and the content of intracellular protein extracted using ATH and EH was 376.9 mg/g VSS and 127.9 mg/g VSS, respectively. The ratio of intracellular to extracellular proteins extracted by ATH and EH was 4.5 and 1.5, respectively, indicating that ATH had a much better wall-breaking effect that allowed it to extract abundant intracellular proteins. The protein content obtained from ATH continuously increased over time, and approximately 38 % of proteins were further hydrolyzed to polypeptides. In contrast, the relatively low protein content extracted by EH possibly limited subsequent polypeptide hydrolysis, but subsequent hydrolysis to amino acids was not noticeably affected and was linearly correlated with the amount of protein extracted. An analysis of the recycling convenience and value of extracted proteins showed that the sludge dewatering performance increased by 86.7 % and 45.5 % after ATH and EH treatment, respectively, which was conducive to the subsequent separation of the protein solution. The protein extracted by ATH, with a large amount of peptides, would be beneficial to prepare industrial foaming agents, while the protein extracted by EH was rich in free amino acids and could be used to prepare foliar fertilizer.
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Affiliation(s)
- Yixin Yan
- School of Ecology and Environment, Zhengzhou University, Zhengzhou 450001, Henan, China
| | - Yajing Zhang
- School of Ecology and Environment, Zhengzhou University, Zhengzhou 450001, Henan, China
| | - Jianlei Gao
- School of Ecology and Environment, Zhengzhou University, Zhengzhou 450001, Henan, China.
| | - Lei Qin
- Central Plains Environmental Protection Co., Ltd., Zhengzhou 450001, China
| | - Fan Liu
- School of Ecology and Environment, Zhengzhou University, Zhengzhou 450001, Henan, China
| | - Wei Zeng
- School of Ecology and Environment, Zhengzhou University, Zhengzhou 450001, Henan, China
| | - Junfeng Wan
- School of Ecology and Environment, Zhengzhou University, Zhengzhou 450001, Henan, China
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11
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Derkach SR, Kuchina YA, Kolotova DS, Petrova LA, Volchenko VI, Glukharev AY, Grokhovsky VA. Properties of Protein Isolates from Marine Hydrobionts Obtained by Isoelectric Solubilisation/Precipitation: Influence of Temperature and Processing Time. Int J Mol Sci 2022; 23:ijms232214221. [PMID: 36430697 PMCID: PMC9698196 DOI: 10.3390/ijms232214221] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Revised: 11/12/2022] [Accepted: 11/13/2022] [Indexed: 11/19/2022] Open
Abstract
Protein isolates were obtained from marine hydrobionts by the method of isoelectric precipitation with a preliminary stage of protein alkaline solubilisation. Northern blue whiting was chosen as the raw material. Various technological modes of the solubilisation stage were used: the temperature of the reaction mixture was 4 or 20 °C, and the duration was 4 or 16 h. The yield of the product was 44-45% with a high content of the main component (protein) equal to about 95%. It has been shown that a decrease in the temperature and duration of the alkaline solubilisation stage provides the production of protein isolates with good technological properties, a low solubility, high swelling and high emulsifying ability, necessary for its use in the production of functional food products, including therapeutic and prophylactic effects. These technological properties are explained by a change in the composition and structure of the protein, the change being an increase in the content of essential amino acids and the proportion of α-helices in the polypeptide chain. The main patterns obtained will be used to obtain protein isolates from marine molluscs.
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Affiliation(s)
- Svetlana R. Derkach
- Laboratory of Chemistry and Technology of Marine Bioresources, Murmansk State Technical University, 183010 Murmansk, Russia
- Correspondence: ; Tel.: +7-815-240-3330
| | - Yuliya A. Kuchina
- Laboratory of Chemistry and Technology of Marine Bioresources, Murmansk State Technical University, 183010 Murmansk, Russia
| | - Daria S. Kolotova
- Laboratory of Chemistry and Technology of Marine Bioresources, Murmansk State Technical University, 183010 Murmansk, Russia
| | - Ludmila A. Petrova
- Department of Chemistry, Murmansk State Technical University, 183010 Murmansk, Russia
| | - Vasily I. Volchenko
- Department of Food Production Technology, Murmansk State Technical University, 183010 Murmansk, Russia
| | - Andrei Yu. Glukharev
- Laboratory of Chemistry and Technology of Marine Bioresources, Murmansk State Technical University, 183010 Murmansk, Russia
| | - Vladimir A. Grokhovsky
- Department of Food Production Technology, Murmansk State Technical University, 183010 Murmansk, Russia
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12
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Food Protein-Derived Antioxidant Peptides: Molecular Mechanism, Stability and Bioavailability. Biomolecules 2022; 12:biom12111622. [PMID: 36358972 PMCID: PMC9687809 DOI: 10.3390/biom12111622] [Citation(s) in RCA: 28] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 10/22/2022] [Accepted: 10/22/2022] [Indexed: 11/06/2022] Open
Abstract
The antioxidant activity of protein-derived peptides was one of the first to be revealed among the more than 50 known peptide bioactivities to date. The exploitation value associated with food-derived antioxidant peptides is mainly attributed to their natural properties and effectiveness as food preservatives and in disease prevention, management, and treatment. An increasing number of antioxidant active peptides have been identified from a variety of renewable sources, including terrestrial and aquatic organisms and their processing by-products. This has important implications for alleviating population pressure, avoiding environmental problems, and promoting a sustainable shift in consumption. To identify such opportunities, we conducted a systematic literature review of recent research advances in food-derived antioxidant peptides, with particular reference to their biological effects, mechanisms, digestive stability, and bioaccessibility. In this review, 515 potentially relevant papers were identified from a preliminary search of the academic databases PubMed, Google Scholar, and Scopus. After removing non-thematic articles, articles without full text, and other quality-related factors, 52 review articles and 122 full research papers remained for analysis and reference. The findings highlighted chemical and biological evidence for a wide range of edible species as a source of precursor proteins for antioxidant-active peptides. Food-derived antioxidant peptides reduce the production of reactive oxygen species, besides activating endogenous antioxidant defense systems in cellular and animal models. The intestinal absorption and metabolism of such peptides were elucidated by using cellular models. Protein hydrolysates (peptides) are promising ingredients with enhanced nutritional, functional, and organoleptic properties of foods, not only as a natural alternative to synthetic antioxidants.
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13
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Targeted hydrolysis of native potato protein: A novel workflow for obtaining hydrolysates with improved interfacial properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108299] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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14
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Polysaccharides-based delivery system for efficient encapsulation and controlled release of food-derived active peptides. Carbohydr Polym 2022; 291:119580. [DOI: 10.1016/j.carbpol.2022.119580] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 04/18/2022] [Accepted: 05/04/2022] [Indexed: 11/23/2022]
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15
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Oussaief O, Jrad Z, Adt I, Kaddes K, Khorchani T, Degraeve P, El Hatmi H. Antioxidant, lipase and
ACE
‐inhibitory properties of camel lactoferrin and its enzymatic hydrolysates. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12904] [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]
Affiliation(s)
- Olfa Oussaief
- Livestock and Wildlife Laboratory, Arid Lands Institute of Medenine University of Gabes Medenine 4119 Tunisia
| | - Zeineb Jrad
- Livestock and Wildlife Laboratory, Arid Lands Institute of Medenine University of Gabes Medenine 4119 Tunisia
| | - Isabelle Adt
- Univ Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires) Research Unit, IUT Lyon 1 Bourg en Bresse 01000 France
| | - Khaoula Kaddes
- Univ Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires) Research Unit, IUT Lyon 1 Bourg en Bresse 01000 France
| | - Touhami Khorchani
- Livestock and Wildlife Laboratory, Arid Lands Institute of Medenine University of Gabes Medenine 4119 Tunisia
| | - Pascal Degraeve
- Univ Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires) Research Unit, IUT Lyon 1 Bourg en Bresse 01000 France
| | - Halima El Hatmi
- Livestock and Wildlife Laboratory, Arid Lands Institute of Medenine University of Gabes Medenine 4119 Tunisia
- Department of Food, High Institute of Applied Biology of Medenine University of Gabes Medenine 4119 Tunisia
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16
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Hakimi S, Kari NM, Ismail N, Ismail MN, Ahmad F. Evaluation of taste active peptides and amino acids from anchovy proteins in fish sauce by in silico approach. Food Sci Biotechnol 2022; 31:767-785. [DOI: 10.1007/s10068-022-01097-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2021] [Revised: 04/14/2022] [Accepted: 05/02/2022] [Indexed: 11/04/2022] Open
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17
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Canon F, Maillard MB, Famelart MH, Thierry A, Gagnaire V. Mixed dairy and plant-based yogurt alternatives: Improving their physical and sensorial properties through formulation and lactic acid bacteria cocultures. Curr Res Food Sci 2022; 5:665-676. [PMID: 35434647 PMCID: PMC9010894 DOI: 10.1016/j.crfs.2022.03.011] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2021] [Revised: 03/02/2022] [Accepted: 03/20/2022] [Indexed: 11/30/2022] Open
Abstract
Food transition requires incorporating more plant-based ingredients in our diet, thus leading to the development of new plant-based products, such as yogurt alternatives (YAs). This study aimed at evaluating the impact of lactic acid bacteria (LAB) cocultures and formulation on the physico-chemical and sensory properties of YAs. YAs were made by emulsifying anhydrous milk fat (AMF) or coconut oil in milk and lupin protein suspensions. The starters used, in mono- and cocultures, were the strains Lactococcus lactis NCDO2125, Enteroccocus faecalis CIRM-BIA2412 and Lactiplantibacillus plantarum CIRM-BIA1524. Textural properties and metabolites of YAs were evaluated and their sensory properties compared using a sorting task. Some cocultures led to higher firmness, viscosity, and water holding capacity of YAs, compared to monocultures. AMF and a milk:lupin protein ratio of 67:33 gave firmer and more viscous YAs. YAs were sensorially discriminated on the basis of protein ratio and fat type, but not of starters. The cocultures exhibited more diverse functional outputs, such as texturing, production of flavour compounds, proteolysis, when the strains associated in coculture had distinct capacities. Appropriate associations of LAB and formulation offer interesting solutions to improve the perception of YAs, and ultimately, encourage their consumption.
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Affiliation(s)
- Fanny Canon
- UMR STLO, INRAE, Institut Agro, F35000, Rennes, France
| | | | | | - Anne Thierry
- UMR STLO, INRAE, Institut Agro, F35000, Rennes, France
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18
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Patil PJ, Usman M, Zhang C, Mehmood A, Zhou M, Teng C, Li X. An updated review on food-derived bioactive peptides: Focus on the regulatory requirements, safety, and bioavailability. Compr Rev Food Sci Food Saf 2022; 21:1732-1776. [PMID: 35142435 DOI: 10.1111/1541-4337.12911] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2021] [Revised: 12/07/2021] [Accepted: 12/22/2021] [Indexed: 02/06/2023]
Abstract
Food-derived bioactive peptides (BAPs) are recently utilized as functional food raw materials owing to their potential health benefits. Although there is a huge amount of scientific research about BAPs' identification, purification, characterization, and physiological functions, and subsequently, many BAPs have been marketed, there is a paucity of review on the regulatory requirements, bioavailability, and safety of BAPs. Thus, this review focuses on the toxic peptides that could arise from their primary proteins throughout protein extraction, protein pretreatment, and BAPs' formulation. Also, the influences of BAPs' length and administration dosage on safety are summarized. Lastly, the challenges and possibilities in BAPs' bioavailability and regulatory requirements in different countries were also presented. Results revealed that the human studies of BAPs are essential for approvals as healthy food and to prevent the consumers from misinformation and false promises. The BAPs that escape the gastrointestinal tract epithelium and move to the stomach are considered good peptides and get circulated into the blood using different pathways. In addition, the hydrophobicity, net charge, molecular size, length, amino acids composition/sequences, and structural characteristics of BAPs are critical for bioavailability, and appropriate food-grade carriers can enhance it. The abovementioned features are also vital to optimize the solubility, water holding capacity, emulsifying ability, and foaming property of BAPs in food products. In the case of safety, the possible allergenic and toxic peptides often exhibit physiological functions and could be produced during the hydrolysis of food proteins. It was also noted that the production of iso-peptides bonds and undesirable Maillard reaction might occur during protein extraction, sample pretreatments, and peptide synthesis.
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Affiliation(s)
- Prasanna J Patil
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China.,School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Muhammad Usman
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China.,School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Chengnan Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China.,School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Arshad Mehmood
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China.,School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Mingchun Zhou
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China.,School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Chao Teng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China.,School of Food and Health, Beijing Technology and Business University, Beijing, China.,Beijing Engineering and Technology Research Center of Food Additives, School of Food and Chemical Technology, Beijing Technology and Business University, Beijing, China
| | - Xiuting Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China.,School of Food and Health, Beijing Technology and Business University, Beijing, China.,Beijing Engineering and Technology Research Center of Food Additives, School of Food and Chemical Technology, Beijing Technology and Business University, Beijing, China
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19
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Chen H, Cai X, Cheng J, Wang S. Self-assembling peptides: Molecule-nanostructure-function and application on food industry. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.027] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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20
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Nawaz MA, Buckow R, Jegasothy H, Stockmann R. Enzymatic hydrolysis improves the stability of UHT treated faba bean protein emulsions. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.01.008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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21
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Vahedifar A, Wu J. Self-assembling peptides: Structure, function, in silico prediction and applications. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.11.020] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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22
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Pagán J, Benítez R, Ibarz A. Effect of enzymatic hydrolyzed protein from pig bones on some biological and functional properties. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:4626-4635. [PMID: 34629527 PMCID: PMC8479041 DOI: 10.1007/s13197-020-04950-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/25/2020] [Accepted: 12/21/2020] [Indexed: 06/13/2023]
Abstract
Pig bone residue is considered a potential source of hydrolysates from its protein with added value uses in the food industry. This work deals with the enzyme hydrolysis of pig bone protein. The conditions for extracting the protein hydrolysate were optimized and the equation obtained allowed samples with different degrees of hydrolysis (DH) to be extracted to study how the biological properties of in-vitro hydrolized protein affected digestibility, determination of the inhibitory activity of the angiotensin-converting enzyme and the antioxidant activity and its functional properties. It was found that the emulsifying capacity and emulsion stability increased at intermediate DH values, after which these properties decreased with the increase in DH. The in-vitro digestibility and angiotensin-converting enzyme (ACE) of the hydrolysates are also clearly affected by the DH. The amino acid composition of the hydrolized protein is also determined.
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Affiliation(s)
- Jordi Pagán
- Food Technology Department, Departament de Tecnologia D’Aliments, Universitat de Lleida, Av. Rovira Roure 191, 25198 Lleida, Catalonia Spain
| | - Ricardo Benítez
- Grupo de Química de Productos Naturales (QPN), Departamento de Química, Universidad del Cauca, Calle 5, Nº4-70, Popayán, Colombia
| | - Albert Ibarz
- Food Technology Department, Departament de Tecnologia D’Aliments, Universitat de Lleida, Av. Rovira Roure 191, 25198 Lleida, Catalonia Spain
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23
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Hinderink EB, Boire A, Renard D, Riaublanc A, Sagis LM, Schroën K, Bouhallab S, Famelart MH, Gagnaire V, Guyomarc'h F, Berton-Carabin CC. Combining plant and dairy proteins in food colloid design. Curr Opin Colloid Interface Sci 2021. [DOI: 10.1016/j.cocis.2021.101507] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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24
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Zapata Bustamante S, Sepúlveda Valencia JU, Correa Londoño GA, Durango Restrepo DL, Gil González JH. Hydrolysates from ultrafiltrated double‐cream cheese whey: Enzymatic hydrolysis, antioxidant, and ACE‐inhibitory activities and peptide characterization. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15790] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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25
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Galves C, Galli G, Miranda CG, Kurozawa LE. Improving the emulsifying property of potato protein by hydrolysis: an application as encapsulating agent with maltodextrin. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102696] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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26
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Effects of incorporating different kinds of peptides on the foaming properties of egg white powder. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102742] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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27
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Pimont-Farge M, Bérubé A, Perreault V, Brisson G, Suwal S, Pouliot Y, Doyen A. Occurrence of Peptide-Peptide Interactions during the Purification of Self-Assembling Peptide f1-8 from a β-Lactoglobulin Tryptic Hydrolysate. Molecules 2021; 26:molecules26051432. [PMID: 33800800 PMCID: PMC7961507 DOI: 10.3390/molecules26051432] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2021] [Revised: 02/26/2021] [Accepted: 03/03/2021] [Indexed: 12/01/2022] Open
Abstract
Self-assembling peptides have gained attention because of their nanotechnological applications. Previous work demonstrated that the self-assembling peptide f1-8 (Pf1-8) that is generated from the tryptic hydrolysis of β-lactoglobulin can form a hydrogel after several purification steps, including membrane filtration and consecutive washes. This study evaluates the impact of each processing step on peptide profile, purity, and gelation capacity of each fraction to understand the purification process of Pf1-8 and the peptide-peptide interactions involved. We showed that peptide-peptide interactions mainly occurred through electrostatic and hydrophobic interactions, influencing the fraction compositions. Indeed, the purity of Pf1-8 did not correlate with the number of wash steps. In addition to Pf1-8, two other hydrophobic peptides were identified, peptide f15-20, and peptide f41-60. The gelation observed could be induced either through peptide-peptide interactions or through self-assembling, both being driven by non-covalent bond and more specifically hydrophobic interactions.
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Affiliation(s)
- Mathilde Pimont-Farge
- Department of Food Science, Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada; (M.P.-F.); (A.B.); (V.P.); (G.B.); (Y.P.)
| | - Amélie Bérubé
- Department of Food Science, Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada; (M.P.-F.); (A.B.); (V.P.); (G.B.); (Y.P.)
| | - Véronique Perreault
- Department of Food Science, Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada; (M.P.-F.); (A.B.); (V.P.); (G.B.); (Y.P.)
| | - Guillaume Brisson
- Department of Food Science, Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada; (M.P.-F.); (A.B.); (V.P.); (G.B.); (Y.P.)
| | | | - Yves Pouliot
- Department of Food Science, Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada; (M.P.-F.); (A.B.); (V.P.); (G.B.); (Y.P.)
| | - Alain Doyen
- Department of Food Science, Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada; (M.P.-F.); (A.B.); (V.P.); (G.B.); (Y.P.)
- Correspondence: ; Tel.: +1-1418-656-2131 (ext. 405454)
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28
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Canon F, Mariadassou M, Maillard MB, Falentin H, Parayre S, Madec MN, Valence F, Henry G, Laroute V, Daveran-Mingot ML, Cocaign-Bousquet M, Thierry A, Gagnaire V. Function-Driven Design of Lactic Acid Bacteria Co-cultures to Produce New Fermented Food Associating Milk and Lupin. Front Microbiol 2020; 11:584163. [PMID: 33329449 PMCID: PMC7717992 DOI: 10.3389/fmicb.2020.584163] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Accepted: 10/13/2020] [Indexed: 11/17/2022] Open
Abstract
Designing bacterial co-cultures adapted to ferment mixes of vegetal and animal resources for food diversification and sustainability is becoming a challenge. Among bacteria used in food fermentation, lactic acid bacteria (LAB) are good candidates, as they are used as starter or adjunct in numerous fermented foods, where they allow preservation, enhanced digestibility, and improved flavor. We developed here a strategy to design LAB co-cultures able to ferment a new food made of bovine milk and lupin flour, consisting in: (i) in silico preselection of LAB species for targeted carbohydrate degradation; (ii) in vitro screening of 97 strains of the selected species for their ability to ferment carbohydrates and hydrolyze proteins from milk and lupin and clustering strains that displayed similar phenotypes; and (iii) assembling strains randomly sampled from clusters that showed complementary phenotypes. The designed co-cultures successfully expressed the targeted traits i.e., hydrolyzed proteins and degraded raffinose family oligosaccharides of lupin and lactose of milk in a large range of concentrations. They also reduced an off-flavor-generating volatile, hexanal, and produced various desirable flavor compounds. Most of the strains in co-cultures achieved higher cell counts than in monoculture, suggesting positive interactions. This work opens new avenues for the development of innovative fermented food products based on functionally complementary strains in the world-wide context of diet diversification.
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Affiliation(s)
| | | | | | | | | | | | | | | | - Valérie Laroute
- Université de Toulouse, CNRS, INRAE, INSA, TBI, Toulouse, France
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29
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De Leon Rodriguez LM, Hemar Y. Prospecting the applications and discovery of peptide hydrogels in food. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.07.025] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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30
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Canon F, Nidelet T, Guédon E, Thierry A, Gagnaire V. Understanding the Mechanisms of Positive Microbial Interactions That Benefit Lactic Acid Bacteria Co-cultures. Front Microbiol 2020; 11:2088. [PMID: 33013761 PMCID: PMC7500094 DOI: 10.3389/fmicb.2020.02088] [Citation(s) in RCA: 57] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Accepted: 08/07/2020] [Indexed: 12/20/2022] Open
Abstract
Microorganisms grow in concert, both in natural communities and in artificial or synthetic co-cultures. Positive interactions between associated microbes are paramount to achieve improved substrate conversion and process performance in biotransformation and fermented food production. The mechanisms underlying such positive interactions have been the focus of numerous studies in recent decades and are now starting to be well characterized. Lactic acid bacteria (LAB) contribute to the final organoleptic, nutritional, and health properties of fermented food products. However, interactions in LAB co-cultures have been little studied, apart from the well-characterized LAB co-culture used for yogurt manufacture. LAB are, however, multifunctional microorganisms that display considerable potential to create positive interactions between them. This review describes why LAB co-cultures are of such interest, particularly in foods, and how their extensive nutritional requirements can be used to favor positive interactions. In that respect, our review highlights the benefits of co-cultures in different areas of application, details the mechanisms underlying positive interactions and aims to show how mechanisms based on nutritional interactions can be exploited to create efficient LAB co-cultures.
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Affiliation(s)
| | - Thibault Nidelet
- SPO, INRAE, Montpellier SupAgro, Université de Montpellier, Montpellier, France
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31
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Liu J, Zhang W, Li P, Jiang Z, Yang R. Isolation of peanut protein aggregates using aqueous extraction processing combined with membrane separation. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14584] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Junjun Liu
- State Key Laboratory of Food Science & Technology Jiangnan University Wuxi 214122 China
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Wenbin Zhang
- State Key Laboratory of Food Science & Technology Jiangnan University Wuxi 214122 China
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Pengfei Li
- Jiangsu JUNQI Grain and Oil Limited Co., LTD Nantong 226000 China
| | - Zhumao Jiang
- School of Life Sciences Yantai University Yantai Shandong 264000 China
| | - Ruijin Yang
- State Key Laboratory of Food Science & Technology Jiangnan University Wuxi 214122 China
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
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32
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Improvement of the functional and antioxidant properties of rice protein by enzymatic hydrolysis for the microencapsulation of linseed oil. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109761] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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33
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Effects of Processing Conditions on the Simultaneous Extraction and Distribution of Oil and Protein from Almond Flour. Processes (Basel) 2019. [DOI: 10.3390/pr7110844] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The enzyme-assisted aqueous extraction process (EAEP) is an environmentally friendly strategy that simultaneously extracts oil and protein from several food matrices. The aim of this study was to investigate the effects of pH (6.5–9.5), temperature (45–55 °C), solids-to-liquid ratio (SLR) (1:12–1:8), and amount of enzyme (0.5–1.0%) on the extraction and separation of oil and protein from almond flour using a fractional factorial design. Oil and protein extraction yields from 61 to 75% and 64 to 79% were achieved, respectively. Experimental conditions resulting in higher extractability were subsequently replicated for validation of the observed effects. Oil and protein extraction yields of 75 and 72% were achieved under optimized extraction conditions (pH 9.0, 50 °C, 1:10 SLR, 0.5% (w/w) of enzyme, 60 min). Although the use of enzyme during the extraction did not lead to significant increase in extraction yields, it did impact the extracted protein functionality. The use of enzyme and alkaline pH (9.0) during the extraction resulted in the production of more soluble peptides at low pH (5.0), highlighting possible uses of the EAEP skim protein in food applications involving acidic pH. The implications of the use of enzyme during the extraction regarding the de-emulsification of the EAEP cream warrant further investigation.
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Combined uses of an endo- and exopeptidase in okara improve the hydrolysates via formation of aglycone isoflavones and antioxidant capacity. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108467] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Alvarado Y, Muro C, Rivero IA, Pina GE, Illescas J, Díaz MC. Encapsulation of Bacillus subtilis Cells for Production of Whey Protein Hydrolysates. APPL BIOCHEM MICRO+ 2018. [DOI: 10.1134/s0003683818100010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Loria KG, Pilosof AM, Farías ME. Influence of calcium and sodium chloride on caseinomacropeptide self-assembly and flow behaviour at neutral pH. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.09.029] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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McIntyre I, Carolan A, O'Sullivan M, Jacquier JC, Hutchings S, Murray B, O'Riordan D. Incorporation of bioactive dairy hydrolysate influences the stability and digestion behaviour of milk protein stabilised emulsions. Food Funct 2018; 9:5813-5823. [PMID: 30352110 DOI: 10.1039/c8fo00912k] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The physical stability of emulsions containing bioactive ingredients is an important aspect of functional food development. This research investigated the effects of a bioactive dairy hydrolysate with anti-inflammatory effects on the properties of oil-in-water emulsions (23% rapeseed oil and 1.5% w/w protein). This was determined by monitoring the effects of various combinations of sodium caseinate (NaCas) and NaCas hydrolysate (NaCasH) (NaCas : NaCasH; 100 : 0, 40 : 60, 30 : 70, 20 : 80 and 0 : 100) on the physico-chemical characteristics (particle size distribution, microstructure, adsorption of protein to the interface, viscosity and creaming stability) of emulsions. Currently, there is growing interest in designing functional foods that modulate lipid digestion. Therefore, emulsion breakdown and subsequent release of free fatty acids (FFAs) from selected NaCasH stabilised emulsions (40 : 60 and 0 : 100) was monitored during in vitro gastrointestinal digestion and compared to the behaviour of emulsions stabilised by NaCas alone. Inclusion of NaCasH generally decreased the stability of the emulsions except when added at a NaCas : NaCasH ratio of 40 : 60 which resulted in emulsions with equivalent stability to the NaCas stabilised emulsions. Although the 40 : 60 combination provided an emulsion system as stable as NaCas, during simulated digestion, these emulsions demonstrated a slower rate of FFA release. This was attributed to the 40 : 60 stabilised emulsions having much larger flocculated lipid droplets than NaCas emulsions, which resulted in reduced surface area and fewer binding sites for lipase adsorption. Accordingly, the 40 : 60 emulsions were hydrolysed more slowly. Emulsions containing only NaCasH exhibited extensive coalescence prior to and during digestion and thus displayed the slowest release of FFA. The results suggest that including NaCasH in the emulsifier blend yields emulsions with modified digestibility and may form the basis of controlling the digestion and release of fat-soluble nutrients in formulated foods. However, further studies are required to optimise the stability of these emulsions before inclusion in such applications.
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Affiliation(s)
- Irene McIntyre
- Food for Health Ireland, UCD Institute of Food & Health, University College Dublin, Belfield, Dublin 4, Ireland.
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Interfacial properties of whey protein and whey protein hydrolysates and their influence on O/W emulsion stability. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.06.001] [Citation(s) in RCA: 130] [Impact Index Per Article: 18.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Ceballos-González C, Bolívar-Monsalve J, Ramírez-Toro C, Bolívar GA. Effect of lactic acid fermentation on quinoa dough to prepare gluten-free breads with high nutritional and sensory quality. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13551] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Carlos Ceballos-González
- Microbiología y Biotecnología Aplicada Group (MIBIA), Departamento de Biología; Universidad del Valle, Calle 13 # 100-00; Cali Colombia
| | - Johana Bolívar-Monsalve
- Microbiología y Biotecnología Aplicada Group (MIBIA), Departamento de Biología; Universidad del Valle, Calle 13 # 100-00; Cali Colombia
| | - Cristina Ramírez-Toro
- Microbiología y Biotecnología Aplicada Group (MIBIA), Departamento de Biología; Universidad del Valle, Calle 13 # 100-00; Cali Colombia
| | - Germán A. Bolívar
- Microbiología y Biotecnología Aplicada Group (MIBIA), Departamento de Biología; Universidad del Valle, Calle 13 # 100-00; Cali Colombia
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Li P, Zhang W, Han X, Liu J, Liu Y, Gasmalla MAA, Yang R. Demulsification of oil-rich emulsion and characterization of protein hydrolysates from peanut cream emulsion of aqueous extraction processing. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.02.009] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Khalesi M, Salami M, Moslehishad M, Winterburn J, Moosavi-Movahedi AA. Biomolecular content of camel milk: A traditional superfood towards future healthcare industry. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.02.004] [Citation(s) in RCA: 75] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Sensory and surface-active properties of protein hydrolysates based on Atlantic salmon ( Salmo salar ) by-products. Process Biochem 2016. [DOI: 10.1016/j.procbio.2016.04.015] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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