1
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Jiang S, Mo F, Liu Q, Jiang L. Insights into the in vitro digestibility and rheology properties of myofibrillar protein with different incorporation types of curdlan. Food Chem 2024; 459:140255. [PMID: 38986201 DOI: 10.1016/j.foodchem.2024.140255] [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: 05/11/2024] [Revised: 06/18/2024] [Accepted: 06/26/2024] [Indexed: 07/12/2024]
Abstract
This study investigated the effects of two forms of curdlan, namely curdlan thermoreversibility (CT) and curdlan powder (CP), on in vitro digestion and viscoelastic properties of myofibrillar protein (MP). As the level of curdlan (0.1-0.5%) increased, pepsin digestibility and pancreatin digestibility significantly decreased, active sulfhydryl group also decreased, while surface hydrophobicity and total sulfhydryl groups increased. Meanwhile, curdlan enhanced the secondary and tertiary structures of MP. As the pepsin digest, α-helix gradually transformed into random coil. Furthermore, the viscosity, storage modulus (G") and loss modulus (G') increased with the CT or CP addition. After in vitro digestion, the viscoelasticity significantly decreased with a dose-response. Molecular dynamics simulations showed hydrogen bond formation (2.86 on average) between MP and curdlan contributing to reduced radius of gyration and solvent accessible surface area. Overall, this study highlighted curdlan as a promising ingredient to modulate structural properties and digestibility of MP, especially in pre-hydrated (CT) groups.
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Affiliation(s)
- Shuai Jiang
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Fan Mo
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Ling Jiang
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China; College of Biotechnology and Pharmaceutical Engineering, State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, Nanjing 211816, China.
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2
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Wang Y, Vardhanabhuti B. The Influence of pH on the Emulsification Properties of Heated Whey Protein-Pectin Complexes. Foods 2024; 13:2295. [PMID: 39063378 PMCID: PMC11275619 DOI: 10.3390/foods13142295] [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: 05/13/2024] [Revised: 06/28/2024] [Accepted: 07/08/2024] [Indexed: 07/28/2024] Open
Abstract
Interactions between proteins and polysaccharides could improve protein functional properties. Most studies focus on the formation of complex coacervates at pHs < pI. Much less attention has been given to the interactions at pHs > pI, especially when the mixtures are heated. The objective of this study was to investigate the emulsification properties of heated whey protein isolate (WPI) and pectin complexes formed at near neutral pHs. Heated soluble complexes (Cpxs) were formed by heating mixed WPI (3 wt% protein) and pectin (0 to 0.60 wt%) at pH 6.0, 6.5, or 7.0 at 85 °C for 30 min. Emulsions (5 wt% oil, 0.5 wt% protein, and pH 5.5) were characterized by measuring droplet size, zeta potential, rheological properties, and creaming stability. The results showed that, regardless of heating pH, Cpxs formed more stable emulsions with significantly smaller droplet sizes, higher negative charges, and less shear-thinning behavior in comparison to emulsions stabilized by heated WPI (p < 0.05). At fixed pectin concentrations, the emulsions stabilized by Cpx formed at pH 7.0 were the most stable. Increasing pectin concentrations led to a decrease in mean droplet sizes and an increase in negative charge. Maximum stability was achieved with the emulsion stabilized by Cpx formed with 0.60 wt% pectin at pH 7.0. The formation of Cpxs under proper conditions will allow for the utilization of WPI in a wider range of applications and fulfill the consumer need for clean label food products.
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Affiliation(s)
| | - Bongkosh Vardhanabhuti
- Division of Food, Nutrition, and Exercise Sciences, University of Missouri, Columbia, MO 65211, USA
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3
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Dai Y, Li C, Liu J, Xing L, Zhu T, Liu S, Yan Z, Zheng X, Wang L, Lu J, Zhou S. Enhancing the stability of mung bean-based milk: Insights from protein characteristics and raw material selection. Int J Biol Macromol 2024; 265:131030. [PMID: 38518949 DOI: 10.1016/j.ijbiomac.2024.131030] [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: 11/10/2023] [Revised: 03/18/2024] [Accepted: 03/19/2024] [Indexed: 03/24/2024]
Abstract
Plant-based milk (PBM) alternatives are gaining popularity worldwide as the change of consumers' nutritional habits and health attitudes. Mung beans, recognized for their nutritional value, have gained attention as potential ingredients for PBM. Nevertheless, mung bean-based milk (MBM) faces instability issues common to other plant-based milks. This study investigated the factors influencing MBM stability focusing on raw materials. We selected 6 out of 20 varieties based on their MBM centrifugation sedimentation rates, representing both stable and unstable MBM. Stable MBM exhibited distinct advantages, including reduced separation rate, smaller particle size, lower viscosity, fewer protein aggregates, higher soluble protein content, and increased consumer acceptance. Major nutritional components such as protein, starch, and lipids were not significant different between stable and unstable MBM varieties. The pivotal distinction may lay in the protein properties and composition. Stable MBM varieties exhibited significantly improved protein solubility and emulsion stability, along with elevated concentrations of legume-like acidic subunits, basic 7S proteins, and 28 kDa and 26 kDa vicilin-like subunits. The increasement of these proteins likely contributed to the improvement in protein characteristics that affect MBM stability. These findings offer valuable insights for raw material selection and guidance for future mung bean breeding to enhance mung bean milk production.
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Affiliation(s)
- Ying Dai
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Chunhong Li
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Science, Beijing 100193, China
| | - Jinqi Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Lina Xing
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Tong Zhu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Shuangneng Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Zheng Yan
- College of Bioengineering, Beijing Polytechnic, Beijing 100176, China
| | - Xiaowei Zheng
- Nutrition & Health Research Institute, COFCO Corporation, Beijing 102209, China
| | - Li Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jing Lu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
| | - Sumei Zhou
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
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4
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Huang M, Xu Y, Chen X, Xu L, Bai Y, Xu X, Zeng X. Improved emulsifying properties of water-soluble myofibrillar proteins at acidic pH conditions: Emphasizing pH-regulated electrostatic interactions with chitosan. Int J Biol Macromol 2024; 257:128557. [PMID: 38056743 DOI: 10.1016/j.ijbiomac.2023.128557] [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: 07/29/2023] [Revised: 11/13/2023] [Accepted: 11/30/2023] [Indexed: 12/08/2023]
Abstract
Water-soluble muscle protein with enhanced functionalities has attracted great interest for low-salt food design. Electrostatic interactions of chitosan (CS) with myofibrillar proteins (MP) in water-aqueous solution at acidic pHs (4.0-6.5) were investigated, and how pH regulated complex formation, microstructures, conformation changes, and emulsifying capacity was systematically explored. At pH 4.0-4.5, MP and CS were positively charged and displayed a co-soluble system, exhibiting small particles and high solubility. When the pH increased to near the isoelectric point (pI) of MP (pH 5.0-6.0), electrostatic interactions largely inhibited the aggregation of MP by forming smaller particle complexes. The flexible structures and improved amphiphilic properties promoted protein absorption at the oil-water interface, further improving the emulsion stability. When the pH increased to 6.5, large aggregates were formed causing poor functionalities. This study could provide great insights to further exploit meat-protein-based low-salt functional foods in novel food design.
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Affiliation(s)
- Mingyuan Huang
- State Key Laboratory of Meat Quality Control and Cultured Meat Development; National Center of Meat Quality and Safety Control; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and technology; Nanjing Agricultural University, Nanjing 210095, PR China
| | - Yujuan Xu
- State Key Laboratory of Meat Quality Control and Cultured Meat Development; National Center of Meat Quality and Safety Control; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and technology; Nanjing Agricultural University, Nanjing 210095, PR China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, PR China
| | - Xing Chen
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Lina Xu
- State Key Laboratory of Meat Quality Control and Cultured Meat Development; National Center of Meat Quality and Safety Control; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and technology; Nanjing Agricultural University, Nanjing 210095, PR China
| | - Yun Bai
- State Key Laboratory of Meat Quality Control and Cultured Meat Development; National Center of Meat Quality and Safety Control; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and technology; Nanjing Agricultural University, Nanjing 210095, PR China
| | - Xinglian Xu
- State Key Laboratory of Meat Quality Control and Cultured Meat Development; National Center of Meat Quality and Safety Control; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and technology; Nanjing Agricultural University, Nanjing 210095, PR China.
| | - Xianming Zeng
- State Key Laboratory of Meat Quality Control and Cultured Meat Development; National Center of Meat Quality and Safety Control; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and technology; Nanjing Agricultural University, Nanjing 210095, PR China
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5
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Gomaa MAE, Allam MG, Mokhtar E, Ayad EHE, Darwish SM, Darwish AMG. Nano casein-pectin complex: exploring physicochemical, organoleptic properties, and LAB viability in skimmed milk and low-fat yoghurt. Front Nutr 2024; 10:1288202. [PMID: 38268670 PMCID: PMC10806235 DOI: 10.3389/fnut.2023.1288202] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2023] [Accepted: 11/30/2023] [Indexed: 01/26/2024] Open
Abstract
Protein complexes with a nutritional value, heat stability, and gelling properties with no negative impact on culture viability have promising application prospects in the fermentation industry. The aim of the study was to investigate the possibility of applying physical modification seeking high-protein-fortified yoghurt production using the nano casein-pectin NCP complex as an active colloidal system with enhanced structural and thermal properties and monitor the quality properties of the physicochemical, heat stability, rheological, starter culture viability and sensory evaluation of fortified products comparing with the plain control throughout the cold storage. High-energy ball milling (HEBM) technique was used to produce nanoparticles of casein powder and smaller particles of pectin individually, and particle size and zeta potential was assessed. Deferent Nano casein-pectin (NCP) complex formulations were prepared, their physicochemical properties were assessed including protein quality via Amino Acid Analyzer (AAA), viscosity, thermogravimetric analysis (TGA), and then used in fortification of skimmed milk and low-fat yoghurt to monitor the fortification effects. The particle sizes showed to be ≈166 nm and 602.6 nm for nano-casein and pectin, respectively. Milk fortification with the NCP complex has significantly increased the nutritional value represented in increased protein content (7.19 g/100 g in NCP5); Ca, P, and S content (2,193.11, 481.21, and 313.77 ppm); and amino acid content with first limiting amino acids; histidine (0.89 mg/g), methionine (0.89 mg/g), and low content of hydrophobic amino acids (HAAs) may cause aggregation. NPC fortification enhanced physicochemical properties announced in enhanced viscosity (62. mP.s in NCP5) and heat stability (up to 200°C) compared with control skimmed milk (SM). NCP yoghurt fortification significantly increased protein content to 11 mg/100 g in T5, enhanced viscosity to 48.44 mP.s in T3, decreased syneresis to 16% in T5, and enhanced LAB viability which was translated in preferable sensorial properties. Applying fortification with nanoparticles of the casein-pectin (NCP) complex balanced the amino acid content and improved physicochemical, rheological, nutritional, and sensorial properties and LAB viability, which can be recommended further in functional food applications.
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Affiliation(s)
- Mohamed A. E. Gomaa
- Food Science Department, Faculty of Agriculture, Saba Basha, Alexandria University, Alexandria, Egypt
| | - Marwa G. Allam
- Food Science Department, Faculty of Agriculture, Saba Basha, Alexandria University, Alexandria, Egypt
| | - Esraa Mokhtar
- Food Science Department, Faculty of Agriculture, Saba Basha, Alexandria University, Alexandria, Egypt
| | - Eman H. E. Ayad
- Food Science Department, Faculty of Agriculture, Saba Basha, Alexandria University, Alexandria, Egypt
| | - Saeid M. Darwish
- Food Science Department, Faculty of Agriculture, Saba Basha, Alexandria University, Alexandria, Egypt
| | - Amira M. G. Darwish
- Food Industry Technology Program, Faculty of Industrial and Energy Technology, Borg Al Arab Technological University (BATU), Alexandria, Egypt
- Food Technology Department, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications (SRTA-City), Alexandria, Egypt
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6
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Zhang B, Qi L, Xie X, Shen Y, Li J, Zhang B, Zhu H. Emulsifying properties of O/W emulsion stabilized by soy protein isolate and γ-polyglutamic acid electrostatic complex. J Food Sci 2024; 89:174-185. [PMID: 38051023 DOI: 10.1111/1750-3841.16873] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2023] [Revised: 09/06/2023] [Accepted: 11/22/2023] [Indexed: 12/07/2023]
Abstract
In order to improve the emulsifying properties of soy protein around isoelectric point, soy protein isolate (SPI) and γ-polyglutamic acid (γ-PGA) complexes were prepared by electrostatic interaction. The formation of SPI-γ-PGA electrostatic complex and emulsifying properties were investigated by monitoring turbidity, zeta potential, intrinsic fluorophores, emulsion characterization, and microstructure observation. The results showed that the formation of SPI-γ-PGA electrostatic complex was identified through turbidimetric analysis and zeta-potential measurement. Intrinsic fluorescence spectrum indicated internal structure changes of electrostatic complexes. Furthermore, SPI-γ-PGA complex-stabilized emulsions showed better stability with small droplet sizes and slow growth as well as the uniform microstructure around the isoelectric point (pH 4.0-5.0) than SPI-formed emulsions. Under the different thermal treatments and ionic strengths, emulsions stabilized by SPI-γ-PGA-soluble complex resulted in improved emulsion stability to environmental stresses. This may be attributed to the increased steric repulsion and electrostatic repulsion by SPI-γ-PGA complexes at oil-water interfaces. The findings derived from this research would provide theoretical reference about SPI-γ-PGA electrostatic complex that can be applied in acid beverages and developed a novel plant-based sustainable stabilizer for emulsions. PRACTICAL APPLICATION: The electrostatic interaction between SPI and γ-PGA improved the emulsifying characteristics of soy protein around isoelectric point. The results derived from this research would expand applications of SPI-γ-PGA-soluble electrostatic complex that can be applied in acid beverages, as well as a novel plant-based sustainable stabilizer for emulsions.
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Affiliation(s)
- Bei Zhang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Lei Qi
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Xinhua Xie
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Yue Shen
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Jiahui Li
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Bobo Zhang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Hongshuai Zhu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
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7
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Choi Y, Lee H, Song JY, Baek M, Mun S. Development of polysaccharide-complexed nano-sized rice protein dispersion. Food Sci Biotechnol 2024; 33:431-439. [PMID: 38222904 PMCID: PMC10786790 DOI: 10.1007/s10068-023-01350-w] [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: 03/28/2023] [Revised: 05/03/2023] [Accepted: 05/17/2023] [Indexed: 01/16/2024] Open
Abstract
The objective of this study was to improve water solubility of the rice protein (RP) by forming complexes with anionic polysaccharides, such as sodium alginate (SA) and xanthan gum (XG). In addition, utilization of the RP complexes as an emulsifier was evaluated. The prepared RP-SA or RP-XG complexes were analyzed by measuring their particle size, ζ-potential, and water solubility as well as by confocal laser scanning microscopy. The formation of a complex between RP-SA and RP-XG improved the water solubility and dispersibility of RP over a wide range of pH values (3, 5, 7, and 9). Confocal fluorescence images showed that the aggregation of RP molecules was prevented by the formation of complexes between RP and polysaccharides. When soybean oil-in-water emulsions were prepared with complexes, RP-SA (ratio 4:1) and RP-XG(ratio 4:1) complex-stabilized emulsions were stable for 4 weeks of storage.
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Affiliation(s)
- Yongdoo Choi
- Research Institute, National Cancer Center, 323 Ilsan-ro, Goyang, Gyeonggi 10408 Republic of Korea
| | - Hyeri Lee
- Research Institute, National Cancer Center, 323 Ilsan-ro, Goyang, Gyeonggi 10408 Republic of Korea
| | - Ji-Young Song
- Department of R and D, Berry and Biofood Reaserch Institute, Gochang County, Jeonbuk 56417 Republic of Korea
| | - Manhee Baek
- Research Institute for Basic Sciences, Soonchunhyang University, Asan, Chungnam 31538 Republic of Korea
| | - Saehun Mun
- Department of Food Science and Nutrition, Soonchunhyang University, Asan, Chungnam 31538 Republic of Korea
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8
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Zhao M, Wu Y, Zhang F, Zheng S, Wang L, Bai J, Yang Y. Preparation of Ribes nigrum L. polysaccharides-stabilized selenium nanoparticles for enhancement of the anti-glycation and α-glucosidase inhibitory activities. Int J Biol Macromol 2023; 253:127122. [PMID: 37776928 DOI: 10.1016/j.ijbiomac.2023.127122] [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: 07/04/2023] [Revised: 09/13/2023] [Accepted: 09/26/2023] [Indexed: 10/02/2023]
Abstract
Seven kinds of selenium nanoparticles (RP-SeNPs) were prepared by using the polysaccharides extracted from Ribes nigrum L. (RP) as the stabilizer and dispersant. Among them, RP-SeNPs-1 (94.2 nm), RP-SeNPs-2 (101.2 nm) and RP-SeNPs-3 (107.6 nm) with relatively smaller mean particle size exhibited stronger α-glucosidase inhibitory activity than other RP-SeNPs (115.3-164.2 nm) and SeNPs (288.9 nm). Ultraviolet-visible spectrophotometry, Fourier transform-infrared, X-ray diffraction, energy dispersive X-ray and X-ray photoelectron spectroscopy analyses confirmed that SeNPs were ligated with RP to form nanocomposites and displayed amorphous form. Electron microscopy images revealed that RP-SeNPs-1 - RP-SeNPs-3 were regular shape spherical nanocomposites with much better dispersion than SeNPs. Compared with SeNPs, RP-SeNPs displayed relatively high thermal, storage, pH and salt ion stability. Moreover, RP-SeNPs-1-RP-SeNPs-3 showed significantly better anti-glycation and α-glucosidase inhibitory activity than SeNPs, especially RP-SeNPs-1 with the smallest particle size. Inhibitory kinetics analysis indicated that SeNPs and RP-SeNPs inhibited α-glucosidase with competitive type and reversible mechanism. In addition, the conformation of the α-glucosidase was changed after binding with the SeNPs and RP-SeNPs-1. Fluorescence quenching and isothermal titration calorimetry assays revealed that these two nanoparticles could interact with α-glucosidase to form non-fluorescent complexes through hydrogen bonding, and the formation was spontaneously driven by enthalpy.
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Affiliation(s)
- Meimei Zhao
- College of Art and Science, Northeast Agricultural University, Harbin 150030, People's Republic of China
| | - Yunzhou Wu
- College of Life Science, Northeast Agricultural University, Harbin 150030, People's Republic of China
| | - Fan Zhang
- College of Art and Science, Northeast Agricultural University, Harbin 150030, People's Republic of China
| | - Sitao Zheng
- College of Art and Science, Northeast Agricultural University, Harbin 150030, People's Republic of China
| | - Libo Wang
- College of Art and Science, Northeast Agricultural University, Harbin 150030, People's Republic of China
| | - Jingwen Bai
- College of Art and Science, Northeast Agricultural University, Harbin 150030, People's Republic of China.
| | - Yu Yang
- College of Art and Science, Northeast Agricultural University, Harbin 150030, People's Republic of China.
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9
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Wang M, Li Y, Liu Q, Zhang Z, Huang M, Shao J, Sun J. Ameliorating the stability of native/thermally denatured chicken-derived myofibrillar proteins particles in an aqueous system: The synergistic effect of acidification combined with inulin and inulin/sodium alginate. Int J Biol Macromol 2023; 253:127383. [PMID: 37838125 DOI: 10.1016/j.ijbiomac.2023.127383] [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: 07/25/2023] [Revised: 10/01/2023] [Accepted: 10/09/2023] [Indexed: 10/16/2023]
Abstract
The effect of acidification through hydrochloric acid combined with inulin (In), and inulin/sodium alginate (In/SA) on the stability of native/thermally denatured myofibrillar proteins (MPs/TMPs) particles in an aqueous system was investigated. At the same pH, MPs-In and TMPs-In particles were smaller and had higher absolute potentials than MPs-In/SA and TMPs-In/SA particles. Additionally, the size of MPs-In particles reached 1 μm, and the solubility increased from 21.73 ± 0.57 % to 76.26 ± 1.27 % when the pH was reduced from 5.0 to 3.0. The absolute potential of TMPs 3-In particles increased from 15.77 ± 0.72 to 28.20 ± 0.30 mV, and the solubility increased from 18.65 ± 0.72 % to 74.53 ± 0.74 %. Confocal laser microscopy revealed that, compared with pH 5.0 or 4.0, MPs-In/TMPs-In particles dispersed more evenly at pH 3.0 compared with pH 5.0 or 4.0. This further confirmed that electrostatic repulsion between particles maximally contributed to particle stability. Furthermore, the α-helix content in TMPs-In particles at pH 3.0 decreased from 41.51 ± 1.09 % (TMPs control) to 16.61 ± 1.87 %. This decrement of an up to 60 % led to decreased intramolecular hydrogen bonds and improved surface hydrophobicity. Therefore, a single polysaccharide (In) combined with MPs/TMPs particles exhibited higher dispersion and stability at pH 3.0. These findings could provide new insights into chicken-derived protein beverage processing.
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Affiliation(s)
- Mengman Wang
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Yan Li
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Qing Liu
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Zhiguo Zhang
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Ji'nan 250353, China
| | - Ming Huang
- National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China; National R&D Branch Center for Poultry Meat Processing Technology, Nanjing Huangjiaoshou Food Sci. & Tech. Co., Ltd., Nanjing 210095, China
| | - Junhua Shao
- College of Food Science, Shenyang Agricultural University, Liaoning 110000, China
| | - Jingxin Sun
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao 266109, China; Shandong Research Center for Meat Food Quality Control, Qingdao Agricultural University and Zhucheng Waimao Co., Ltd., Qingdao 266109, China.
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10
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Im S, Jones OG, Choi SJ. Fabrication of Whey Protein Isolate-Pectin Nanoparticles by Thermal Treatment: Effect of Dynamic High-Pressure Treatment. Foods 2023; 12:4217. [PMID: 38231650 DOI: 10.3390/foods12234217] [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: 10/20/2023] [Revised: 11/18/2023] [Accepted: 11/20/2023] [Indexed: 01/19/2024] Open
Abstract
This study investigated the impact of dynamic high-pressure (DHP) treatment on the ability of whey protein isolate (WPI) to form associative complexes with pectin and to form aggregate particles after their subsequent heat treatment. Light scattering showed that DHP treatments disrupted preexisting WPI aggregates and assembled pectin chains. Complexes formed from WPI/pectin mixtures at pH 4.5 were an order of magnitude smaller when formed after DHP treatment, regardless of the degree of esterification. WPI/pectin complexes formed after DHP treatment were more stable against subsequent pH neutralization than complexes formed without DHP treatment, and WPI/high-methoxyl pectin (HMP) complexes had greater stability than WPI/low-methoxyl pectin (LMP) complexes. WPI/pectin particles prepared by thermal treatment of complexes at pH 4.5 were also smaller when prepared after DHP treatment. WPI/HMP particles were stable to subsequent pH neutralization, while WPI/LMP particles became larger after neutralization.
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Affiliation(s)
- Sohyeon Im
- Department of Food Science and Biotechnology, Seoul National University of Science and Technology, Seoul 01811, Republic of Korea
| | - Owen Griffith Jones
- Department of Food Science, Purdue University, West Lafayette, IN 47907, USA
| | - Seung Jun Choi
- Department of Food Science and Biotechnology, Seoul National University of Science and Technology, Seoul 01811, Republic of Korea
- Center for Functional Biomaterials, Seoul National University of Science and Technology, Seoul 01811, Republic of Korea
- Research Institute of Food and Biotechnology, Seoul National University of Science and Technology, Seoul 01811, Republic of Korea
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11
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de Souza AB, Stephani R, Tavares GM. Stability of milk proteins subjected to UHT treatments: challenges and future perspectives. Crit Rev Food Sci Nutr 2023:1-11. [PMID: 37632425 DOI: 10.1080/10408398.2023.2250865] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/28/2023]
Abstract
Ultra-high temperature (UHT) treatments are of high economic relevance for food industries because they contribute to extending the shelf life of food products and facilitating their distribution. In the dairy segment, UHT treatments are applied to a wide range of products containing variable protein amounts. In this sense, the changes in the molecular structure of milk proteins induced by the severity of UHT treatments may lead to fouling in equipment during processing or sedimentation and/or gelation during storage. Nowadays, these concerns are even more relevant due to the increasing demand for UHT-treated high-protein beverages. This review will discuss the two main strategies used by industries to increase the stability of milk proteins during and/or after UHT treatments: (i) addition of chelating agents and (ii) use of polysaccharides. Moreover, the challenges and opportunities associated with promising strategies to improve the stability of milk proteins during and/or after UHT treatments will be covered in this review. The information compiled will be useful to guide researchers and industries in developing more stable UHT dairy products in harmony with consumers' demands.
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Affiliation(s)
- Alisson Borges de Souza
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Rodrigo Stephani
- Department of Chemistry, Federal University of Juiz de Fora, Juiz de Fora, MG, Brazil
| | - Guilherme M Tavares
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
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12
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Alavi N, Golmakani MT, Hosseini SMH, Niakousari M, Moosavi-Nasab M. Enhancing phycocyanin solubility via complexation with fucoidan or κ-carrageenan and improving phycocyanin color stability by encapsulation in alginate-pregelatinized corn starch composite gel beads. Int J Biol Macromol 2023; 242:124762. [PMID: 37150381 DOI: 10.1016/j.ijbiomac.2023.124762] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2022] [Revised: 04/15/2023] [Accepted: 05/02/2023] [Indexed: 05/09/2023]
Abstract
Phycocyanin (PC), as a pigment-protein complex, aggregates and precipitates in acidic environments. In this context, complex formation with anionic polysaccharides is a strategy to enhance protein solubility. Besides, acidic conditions negatively affect the inherent blue color of PC, which can be prevented by encapsulation. Thereupon, in the present study, two different biopolymer-based systems, namely complexes and hydrogel beads, were prepared to increase PC solubility and its color stability under acidic conditions, respectively. Fucoidan and κ-carrageenan (KC) were separately utilized to make a complex with PC. Calcium alginate-pregelatinized corn starch (PCS) composite gel beads were used to encapsulate PC. The prepared samples were added into model systems simulating acidic conditions and then characterized during storage at 4 and 25 °C under dark conditions. Appropriate colloidal stabilities were observed for fucoidan/PC and KC/PC model systems. The color of the samples remained stable at 4 °C. As well, the bead carriers (i.e. alginate-PCS) properly protected PC against low pH conditions over time at 4 °C. Thereupon, the blue color of the beads satisfactorily remained stable at this temperature. The findings showed that complexation with fucoidan or KC and encapsulation in mixed hydrogel beads are promising routes for improving PC solubility and its color stability, respectively.
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Affiliation(s)
- Nasireh Alavi
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Mohammad-Taghi Golmakani
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.
| | | | - Mehrdad Niakousari
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Marzieh Moosavi-Nasab
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
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13
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Wen C, Wu M, Zhang Z, Liu G, Liang L, Liu X, Zhang J, Li Y, Ren J, Xu X. Effects of casein phosphopeptides on thermal stability and sensory quality of whey protein emulsions containing calcium beta-hydroxy-beta-methylbutyrate. Int J Biol Macromol 2023:125023. [PMID: 37245758 DOI: 10.1016/j.ijbiomac.2023.125023] [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: 03/12/2023] [Revised: 05/19/2023] [Accepted: 05/20/2023] [Indexed: 05/30/2023]
Abstract
This study aimed to elucidate the effect of casein phosphopeptides (CPP) on the thermal stability and sensory quality of whey protein emulsions containing calcium beta-hydroxy-beta-methylbutyrate (WPEs-HMB-Ca). The interaction mechanism among CPP, HMBCa, and WP in the emulsions before and after autoclaving (121 °C, 15 min) was systematically investigated from macroscopic external and microscopic molecular perspectives. It was found that WPEs-HMB-Ca treated by autoclaving resulted in an increase in droplet size (d4,3 = 24.09 μm) due to aggregation/flocculation of proteins, along with a stronger odor with higher viscosity, compared to those without autoclaving. When CPP:HMB-Ca = 1:25 (w/w) in the emulsion, the droplets exhibited a more uniform and consistent state in the emulsion. In addition, CPP was able to inhibit the formation of complex spatial network structures of proteins during autoclaving by binding with Ca2+, thus improving the thermal stability and storage stability of WPEs-HMB-Ca. This work might provide theoretical guidance for developing functional milk drinks with good thermal stability and flavor.
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Affiliation(s)
- Chaoting Wen
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China
| | - Maowei Wu
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China
| | - Zhiyi Zhang
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China
| | - Guoyan Liu
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China
| | - Li Liang
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China
| | - Xiaofang Liu
- School of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, China
| | - Jixian Zhang
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China
| | - Youdong Li
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China
| | - Jiaoyan Ren
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510641, China
| | - Xin Xu
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China..
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14
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Kolotova DS, Borovinskaya EV, Bordiyan VV, Zuev YF, Salnikov VV, Zueva OS, Derkach SR. Phase Behavior of Aqueous Mixtures of Sodium Alginate with Fish Gelatin: Effects of pH and Ionic Strength. Polymers (Basel) 2023; 15:polym15102253. [PMID: 37242828 DOI: 10.3390/polym15102253] [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: 04/18/2023] [Revised: 05/07/2023] [Accepted: 05/08/2023] [Indexed: 05/28/2023] Open
Abstract
The phase behavior of aqueous mixtures of fish gelatin (FG) and sodium alginate (SA) and complex coacervation phenomena depending on pH, ionic strength, and cation type (Na+, Ca2+) were studied by turbidimetric acid titration, UV spectrophotometry, dynamic light scattering, transmission electron microscopy and scanning electron microscopy for different mass ratios of sodium alginate and gelatin (Z = 0.01-1.00). The boundary pH values determining the formation and dissociation of SA-FG complexes were measured, and we found that the formation of soluble SA-FG complexes occurs in the transition from neutral (pHc) to acidic (pHφ1) conditions. Insoluble complexes formed below pHφ1 separate into distinct phases, and the phenomenon of complex coacervation is thus observed. Formation of the highest number of insoluble SA-FG complexes, based on the value of the absorption maximum, is observed at рHopt and results from strong electrostatic interactions. Then, visible aggregation occurs, and dissociation of the complexes is observed when the next boundary, pHφ2, is reached. As Z increases in the range of SA-FG mass ratios from 0.01 to 1.00, the boundary values of рНc, рHφ1, рHopt, and рHφ2 become more acidic, shifting from 7.0 to 4.6, from 6.8 to 4.3, from 6.6 to 2.8, and from 6.0 to 2.7, respectively. An increase in ionic strength leads to suppression of the electrostatic interaction between the FG and SA molecules, and no complex coacervation is observed at NaCl and CaCl2 concentrations of 50 to 200 mM.
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Affiliation(s)
- Daria S Kolotova
- Laboratory of Chemistry and Technology of Marine Bioresources, Institute of Natural Science and Technology, Murmansk State Technical University, Murmansk 183010, Russia
| | - Ekaterina V Borovinskaya
- Laboratory of Chemistry and Technology of Marine Bioresources, Institute of Natural Science and Technology, Murmansk State Technical University, Murmansk 183010, Russia
| | - Vlada V Bordiyan
- Laboratory of Chemistry and Technology of Marine Bioresources, Institute of Natural Science and Technology, Murmansk State Technical University, Murmansk 183010, Russia
| | - Yuriy F Zuev
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, Kazan 420111, Russia
- A. Butlerov Chemical Institute, Kazan Federal University, Kazan 420008, Russia
| | - Vadim V Salnikov
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, Kazan 420111, Russia
| | - Olga S Zueva
- Institute of Electric Power Engineering and Electronics, Kazan State Power Engineering University, Kazan 420066, Russia
| | - Svetlana R Derkach
- Laboratory of Chemistry and Technology of Marine Bioresources, Institute of Natural Science and Technology, Murmansk State Technical University, Murmansk 183010, Russia
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15
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Shi G, Shi C, Luo Y, Hong H, Zhang J, Li Y, Tan Y. Interaction and phase behavior of whey protein and propylene glycol alginate complex condensates. Food Chem 2023; 404:134556. [PMID: 36444012 DOI: 10.1016/j.foodchem.2022.134556] [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: 06/15/2022] [Revised: 09/12/2022] [Accepted: 10/07/2022] [Indexed: 11/06/2022]
Abstract
Whey protein (WP) is ubiquitously applied in food products, but its sensitivity to food processing conditions has limited its application. Herein, we chose propylene glycol alginate (PGA) to combine with WP to enhance its stability. The ideal ratio of WP/PGA for coacervation was 3:1, and the soluble complex and insoluble complex were formed at pH 5.2 (pHc) and pH 4.4 (pHφ1) at this ratio, respectively. The UV absorption spectra, fluorescence spectra, and XRD results revealed that the interaction between PGA and WP changed the tertiary conformation of WP. The FTIR and molecular docking results suggested electrostatic interactions, hydrogen bonding and hydrophobic interactions were all involved in the formation of WP-PGA complexes, and the thermal stability of WP was improved based on the DSC results. These findings supported PGA to keep dairy products stable and transparent at the isoelectric point and WP-PGA complexes could be applied in encapsulating bioactive substances.
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Affiliation(s)
- Ge Shi
- Beijing Laboratory for Food Quality and Sfety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Information Technology Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China; National Engineering Laboratory for Agri-product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China.
| | - Ce Shi
- Information Technology Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China; National Engineering Laboratory for Agri-product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China.
| | - Yongkang Luo
- Beijing Laboratory for Food Quality and Sfety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Hui Hong
- Beijing Laboratory for Food Quality and Sfety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Center of Food Colloids and Delivery for Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Jiaran Zhang
- Information Technology Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China; National Engineering Laboratory for Agri-product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China.
| | - Yan Li
- Beijing Laboratory for Food Quality and Sfety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Yuqing Tan
- Beijing Laboratory for Food Quality and Sfety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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16
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Xie X, Zhang B, Zhang B, Zhu H, Qi L, Xu C, Cheng L, Ai Z, Shi Q. Effect of γ-polyglutamic acid on the physicochemical properties of soybean protein isolate-stabilized O/W emulsion. FOOD SCI TECHNOL INT 2023:10820132231158278. [PMID: 36862597 DOI: 10.1177/10820132231158278] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/03/2023]
Abstract
An increased interest has been observed in the application of soybean protein isolate (SPI) into O/W emulsion because of the amphipathic characteristics of SPI. However, at pH around 4.5, SPI was almost lost its hydrophilic characteristic, thus greatly limiting its application in emulsion under an acidic environment. Therefore, this drawback of SPI needs to be urgently solved. This study aims to investigate the effect of γ-polyglutamic acid (γ-PGA) on physicochemical properties of SPI-stabilized O/W emulsion. The results suggested that the interaction between γ-PGA and SPI improved the SPI solubility in solution, and increased emulsifying properties of SPI in the pH range of 4.0-5.0 via electrostatic interaction. Meanwhile, the charge neutralisation between SPI emulsions with γ-PGA was confirmed via ζ-potentiometry. With the presence of γ-PGA in emulsion at pH 4.0 and 5.0, the electrostatic complexation between SPI and anionic γ-PGA exhibited decreased the viscosity of SPI emulsion, which might be related to the phenomenon as indicated by the confocal laser scanning microscope measurements. Therefore, the electrostatic complexation between SPI and γ-PGA suggested that the promising potential of γ-PGA to be used in SPI-stabilized O/W emulsion under an acidic environment.
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Affiliation(s)
- Xinhua Xie
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Bei Zhang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Bobo Zhang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Hongshuai Zhu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Lei Qi
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Chao Xu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Lilin Cheng
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Zhilu Ai
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Qingshan Shi
- Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou, China
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17
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Du Q, Wu Y, Zeng X, Tu M, Wu Z, Liu J, Pan D, Ding Y. Competitive binding of maltodextrin and pectin at the interface of whey protein hydrolyzate-based fish oil emulsion under high temperature sterilization: Effects on storage stability and in vitro digestion. Food Res Int 2023; 164:112368. [PMID: 36737955 DOI: 10.1016/j.foodres.2022.112368] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2022] [Revised: 12/11/2022] [Accepted: 12/24/2022] [Indexed: 12/30/2022]
Abstract
Whey protein hydrolysate (WPH), maltodextrin (MD), low methoxy pectin (LMP) and high methoxy pectin (HMP) were used to study the interface binding under high temperature sterilization conditions (121 °C, 15 min). The effect of competitive binding of MD and pectin with interface protein on the storage stability and gastrointestinal fate of fish oil emulsion was studied. The low-molecular-weight MD and the interface protein undergo a wide range of covalent binding through the Maillard reaction, while a small amount of high-molecular-weight pectin can form a protective shell with the interface protein through electrostatic interaction to inhibit the covalent reaction of MD, which was called competitive binding. However, due to the bridging and depletion flocculation of pectin, the emulsification stability of fish oil emulsion reduced. After 13 days of storage, compared with the particle size of the WPH fish oil emulsion (459.18 nm), the fish oil emulsion added with LMP and HMP reached 693.58 nm and 838.54 nm, respectively. In vitro digestion proved that WPH fish oil emulsion flocculated rapidly in the stomach (1.76 μm), while WPH-MD and WPH-MD-pectin fish oil emulsions flocculated slightly (less than800 nm). WPH-MD-pectin delayed digestion in the gastrointestinal tract, and HMP exhibited a better slow-release effect. This study provides reference for the design of multi-component functional drinks and other bioactive ingredient delivery system.
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Affiliation(s)
- Qiwei Du
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, PR China
| | - Yang Wu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, PR China
| | - Xiaoqun Zeng
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, PR China
| | - Maolin Tu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, PR China
| | - Zhen Wu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, PR China
| | - Jianhua Liu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China.
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, PR China.
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China.
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18
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Liu X, Tian J, Zhou Z, Pan Y, Li Z. Antioxidant activity and interactions between whey protein and polysaccharides from different parts of Houttuynia cordata. Front Nutr 2023; 10:1020328. [PMID: 36761222 PMCID: PMC9905250 DOI: 10.3389/fnut.2023.1020328] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Accepted: 01/09/2023] [Indexed: 01/26/2023] Open
Abstract
Houttuynia cordata polysaccharides (PSY) are known to exhibit a variety of beneficial activities, but these are currently not specifically utilized in food. Hence, using the two edible parts of Houttuynia cordata, a herbaceous plant native to Southeast Asia, this study developed polysaccharides of a stem (HCPS)-whey protein concentrate (WPC) complex and a leaf (HCPL)-WPC complex, and studied their stability, structure and antioxidant activity. The results showed that stability differed in complexes with different proportions, exhibiting only relative stability in the two complexes in which the ratio of HCPS-WPC and HCPL-WPC was 1:4, but increased stability in the HCPL-WPC complex (ζ-potential of HCPL-WPC: | -21.87 mv| >ζ-potential of HCPS-WPC: | -21.70 mv|). Structural characterization showed that there was electrostatic interaction between HCPS and WPC and between HCPL and WPC. The HCPL-WPC was found to have better antioxidant activity. The findings of this study, thus, provide a reference for the development of Houttuynia cordata polysaccharide applications in food.
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19
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Guerra AC, Martins EMF, Paula DDA, Leite Júnior BRDC, Silva RRD, Franco FSLC, Martins ML, Oliveira GHHD. Viability and resistance of Lacticaseibacillus rhamnosus GG to passion fruit beverages with whey protein isolate. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2023. [DOI: 10.1590/1981-6723.05122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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20
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Huang M, Xu Y, Xu L, Bai Y, Zeng X, Zheng R, Xu X. Conformation changes and emulsifying properties of myofibrillar proteins in water: Effects of electrostatic interaction with chitosan. Food Res Int 2023; 163:112154. [PMID: 36596105 DOI: 10.1016/j.foodres.2022.112154] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2022] [Revised: 11/01/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
Abstract
Great interests have been attracted toward muscle protein in a water-soluble state with improved functionality for further designing meat protein fortified low-salt functional foods. In the present study, electrostatic interaction of chitosan (CH) with myofibrillar proteins (MP) in water aqueous solution was investigated, and the linked structure changes and emulsion stabilization of MP were studied. Results showed that the electrostatic interaction inhibited MP aggregation, and smaller particle size complexes were formed at pH 6.0, leading to the loss of β-sheet contents and recovery of α-helix contents with decreasing MP/CH mixing ratio (5:1 and 1:1). The tertiary structure confirmed the conformation changes of MP in which more hydrophobic groups and active sulfhydryl groups were exposed (P < 0.05), and the fluorescence was also quenched. With decreasing mixing ratio, the droplet size of emulsion decreased (P < 0.05), while the absorbed protein content increased (P < 0.05). After 7 d of storage, complex at a ratio of 1:1 displayed desirable emulsion stability, which could be due to the improved emulsifying capacity, enhanced electrostatic repulsion and steric effects. These findings provide a better understanding of conformation changes of MP in water aqueous solution induced by electrostatic interactions at mild acidic pH and help to fabricate stable protein/polysaccharide emulsification systems for further developing meat protein-based functional food to deliver health.
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Affiliation(s)
- Mingyuan Huang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education; National Center of Meat Quality and Safety Control; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and Technology; Nanjing Agricultural University, Nanjing 210095, PR China
| | - Yujuan Xu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education; National Center of Meat Quality and Safety Control; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and Technology; Nanjing Agricultural University, Nanjing 210095, PR China
| | - Lina Xu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education; National Center of Meat Quality and Safety Control; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and Technology; Nanjing Agricultural University, Nanjing 210095, PR China
| | - Yun Bai
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education; National Center of Meat Quality and Safety Control; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and Technology; Nanjing Agricultural University, Nanjing 210095, PR China
| | - Xianming Zeng
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education; National Center of Meat Quality and Safety Control; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and Technology; Nanjing Agricultural University, Nanjing 210095, PR China
| | - Rui Zheng
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education; National Center of Meat Quality and Safety Control; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and Technology; Nanjing Agricultural University, Nanjing 210095, PR China
| | - Xinglian Xu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education; National Center of Meat Quality and Safety Control; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and Technology; Nanjing Agricultural University, Nanjing 210095, PR China.
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21
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Singh R, Rathod G, Meletharayil G, Kapoor R, Sankarlal V, Amamcharla J. Invited review: Shelf-stable dairy protein beverages—Scientific and technological aspects. J Dairy Sci 2022; 105:9327-9346. [DOI: 10.3168/jds.2022-22208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Accepted: 07/18/2022] [Indexed: 11/17/2022]
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22
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Ma J, Hu J, Sha X, Meng D, Yang R. Phycobiliproteins, the pigment-protein complex form of natural food colorants and bioactive ingredients. Crit Rev Food Sci Nutr 2022; 64:2999-3017. [PMID: 36193900 DOI: 10.1080/10408398.2022.2128714] [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] [Indexed: 11/03/2022]
Abstract
Currently, the use of synthetic pigments in foods is restricted since synthetic pigments are proven and suspected to be harmful to human health. Phycobiliproteins (PBPs), existed in phycobilisomes (PBSs) of algae, are a kind of pigment-proteins with intense color. The specific color of PBPs (red and blue) is given by the water-soluble open-chained tetrapyrrole chromophore (phycobilin) that covalently attaches to the apo-protein via thioether linkages to cysteine residues. According to the spectral characteristics of PBPs, they can be categorized as phycoerythrins (PEs), phycocyanins (PCs), allophycocyanins (APCs), and phycoerythrocyanins (PECs). PBPs can be used as natural food colorants, fluorescent substances, and bioactive ingredients in food applications owing to their color characteristics and physiological activities. This paper mainly summarizes the extraction and purification methods of the PBPs and reviews their characteristics and applications. Moreover, the use of several strategies such as additives, microencapsulation, electrospray, and cross-linking to improve the stability and bioavailability of PBPs as well as the future outlooks of PBPs as natural colorants in food commercialization are elucidated.
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Affiliation(s)
- Junrui Ma
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Jiangnan Hu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Xinmei Sha
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Demei Meng
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Rui Yang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
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23
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Stability of acidified milk drinks: Comparison of high hydrostatic pressure (HHP) and thermal treatments. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105512] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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24
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Shanthakumar P, Klepacka J, Bains A, Chawla P, Dhull SB, Najda A. The Current Situation of Pea Protein and Its Application in the Food Industry. Molecules 2022; 27:5354. [PMID: 36014591 PMCID: PMC9412838 DOI: 10.3390/molecules27165354] [Citation(s) in RCA: 46] [Impact Index Per Article: 23.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 08/10/2022] [Accepted: 08/16/2022] [Indexed: 11/16/2022] Open
Abstract
Pea (Pisum sativum) is an important source of nutritional components and is rich in protein, starch, and fiber. Pea protein is considered a high-quality protein and a functional ingredient in the global industry due to its low allergenicity, high protein content, availability, affordability, and deriving from a sustainable crop. Moreover, pea protein has excellent functional properties such as solubility, water, and oil holding capacity, emulsion ability, gelation, and viscosity. Therefore, these functional properties make pea protein a promising ingredient in the food industry. Furthermore, several extraction techniques are used to obtain pea protein isolate and concentrate, including dry fractionation, wet fractionation, salt extraction, and mild fractionation methods. Dry fractionation is chemical-free, has no loss of native functionality, no water use, and is cost-effective, but the protein purity is comparatively low compared to wet extraction. Pea protein can be used as a food emulsifier, encapsulating material, a biodegradable natural polymer, and also in cereals, bakery, dairy, and meat products. Therefore, in this review, we detail the key properties related to extraction techniques, chemistry, and structure, functional properties, and modification techniques, along with their suitable application and health attributes.
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Affiliation(s)
- Parvathy Shanthakumar
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, Punjab, India
| | - Joanna Klepacka
- Department of Commodity Science and Food Analysis, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Oczapowskiego 2, 10719 Olsztyn, Poland
| | - Aarti Bains
- Department of Microbiology, Lovely Professional University, Phagwara 144411, Punjab, India
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, Punjab, India
| | - Sanju Bala Dhull
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa 125055, Haryana, India
| | - Agnieszka Najda
- Department of Vegetable and Herbal Crops, University of Life Science in Lublin, Doświadczalna Street 51A, 20280 Lublin, Poland
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25
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Li N, Girard AL. Impact of pH and temperature on whey protein-proanthocyanidin interactions and foaming properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108100] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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26
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Wang K, Li Y, Zhang Y, Luo X, Sun J. Improving myofibrillar proteins solubility and thermostability in low-ionic strength solution: A review. Meat Sci 2022; 189:108822. [PMID: 35413661 DOI: 10.1016/j.meatsci.2022.108822] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 04/04/2022] [Accepted: 04/04/2022] [Indexed: 11/19/2022]
Abstract
The development of myofibrillar proteins drinks (MPDs) can provide meat protein nutrition to specific groups of people. However, one major challenge is that myofibrillar proteins (MPs) are insoluble in solutions with a low ionic strength. Another functional constraint is the susceptibility of MPs to heat-induced aggregation. Currently, the primary approach used to improve the water solubility of MPs is to inhibit the assembly of myofilaments. Increasing the thermostability of MPs primarily inhibits the aggregation of myosin or oxidizes myosin to soluble substances. This review focuses on the description of several chemical and physical strategies, with an emphasis on the advantages, disadvantages, and recent progress. Under the myosin filament assembly process and the cross-linking aggregation mechanism, this summary helps improve our understanding of the solution and thermostability of MPs in low-ionic-strength solutions, thus providing new ideas to the development of MPDs.
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Affiliation(s)
- Ke Wang
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao 266109, China; College of Food Science & Engineering, Shandong Agricultural University, Tai'an 271018, China
| | - Yan Li
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Yimin Zhang
- College of Food Science & Engineering, Shandong Agricultural University, Tai'an 271018, China
| | - Xin Luo
- College of Food Science & Engineering, Shandong Agricultural University, Tai'an 271018, China
| | - Jingxin Sun
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao 266109, China.
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27
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Nedanovska E, Jakopović KL, Daniloski D, Vaskoska R, Vasiljevic T, Barukčić I. Effect of storage time on the microbial, physicochemical and sensory characteristics of ovine whey‐based fruit beverages. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15870] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Emilija Nedanovska
- Faculty of Technology and Technical Sciences St. Clement of Ohrid University of Bitola Dimitar Vlahov 4000 Veles Republic of North Macedonia
| | - Katarina Lisak Jakopović
- Faculty of Food Technology and Biotechnology University of Zagreb Pierottijeva 6 10000 Zagreb Croatia
| | - Davor Daniloski
- Advanced Food Systems Research Unit, Institute for Sustainable Industries and Liveable Cities and College of Health and Biomedicine Victoria University Melbourne Vic. 8001 Australia
- Food Chemistry and Technology Department Teagasc Food Research Centre Moorepark, Fermoy, P61 C996 Cork Ireland
| | - Rozita Vaskoska
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences University of Melbourne Building 184, Royal Parade Parkville VIc. 3010 Australia
| | - Todor Vasiljevic
- Advanced Food Systems Research Unit, Institute for Sustainable Industries and Liveable Cities and College of Health and Biomedicine Victoria University Melbourne Vic. 8001 Australia
| | - Irena Barukčić
- Faculty of Food Technology and Biotechnology University of Zagreb Pierottijeva 6 10000 Zagreb Croatia
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28
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Huang M, Xu Y, Xu L, Bai Y, Xu X. Interactions of water-soluble myofibrillar protein with chitosan: Phase behavior, microstructure and rheological properties. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103013] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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29
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Zaeim D, Liu W, Han J, Wilde PJ. Effect of non-starch polysaccharides on the in vitro gastric digestion of soy-based milk alternatives. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107875] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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30
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Chitosan improves storage stability of wheat-embryo globulin. Int J Biol Macromol 2022; 199:287-297. [PMID: 35026218 DOI: 10.1016/j.ijbiomac.2022.01.005] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2021] [Revised: 12/14/2021] [Accepted: 01/01/2022] [Indexed: 11/21/2022]
Abstract
Wheat-embryo globulin (WEG) has been shown to confer health benefits, however, it often forms aggregates during industrial production, which decrease its quality and efficacy. In this study, electrostatic interaction between chitosan (CS) and the protein was used to stabilize WEG. Initially, it was observed that the solubility of WEG was lowest in the pH range of 4-5, and its isoelectric point was 4.70. Next, the optimal preparation conditions for CS-WEG complex were pH of 5.903, combination ratio of 1.05, and ionic strength of 77.070 mM. Finally, characterization of the zeta-potential, particle size, rheological properties and fluorescence microscopy of the composite, it was found that addition of CS significantly increased the zeta potential, reduced poly dispersity index, and reduced the particle size to a certain extent. Moreover, addition of CS caused shear thinning and increased viscosity of the complex, but decreased the dispersion stability over time. In summary, these results revealed that CS mainly increased the apparent viscosity and the electrostatic interaction of WEG to improve the dispersion stability when it slowly polymerized with WEG. This study provides important ideas for improving industrialized production of WEG.
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31
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Su J, Wang L, Dong W, Wei J, Liu X, Yan J, Ren F, Yuan F, Wang P. Fabrication and Characterization of Ultra-High-Pressure (UHP)-Induced Whey Protein Isolate/κ-Carrageenan Composite Emulsion Gels for the Delivery of Curcumin. Front Nutr 2022; 9:839761. [PMID: 35284445 PMCID: PMC8916044 DOI: 10.3389/fnut.2022.839761] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Accepted: 01/19/2022] [Indexed: 11/13/2022] Open
Abstract
The emulsion gels have attracted extensive interests due to their unique physical characters, remarkable stability, and control release properties of flavor and functional components compared to emulsions in liquid. In the current work, whey protein isolate (WPI)/κ-carrageenan (κ-CG) composite emulsion gels were fabricated based on the ultra-high-pressure (UHP) technology, in replacement of the traditional thermal, acid, or enzyme processing. Uniform composite emulsion gels could be fabricated by UHP above 400 MPa with minimum WPI and κ-CG concentrations of 8.0 and 1.0 wt%, respectively. The formation of UHP-induced emulsion gels is mostly attributed to the hydrophobic interaction and hydrogen bonding. The emulsion gels with different textures, rheology properties, and microstructures could be fabricated through adjusting the formulations (WPI concentration, κ-CG concentration, and oil phase fraction) as well as processing under different conditions (pressure and time). Afterward, curcumin-loaded emulsion gels were fabricated and subjected to an in vitro simulated gastrointestinal digestion in order to investigate the gastrointestinal fate of curcumin. In vitro simulated digestion results demonstrated that the UHP treatment significantly retarded the release of curcumin but had little impact on the bioaccessibility of curcumin. The results in this work provide useful information for the construction of emulsion gels through a non-thermal process, which showed great potential for the delivery of heat-sensitive bioactive components.
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Affiliation(s)
- Jiaqi Su
- Beijing Higher Institution Engineering Research Center of Animal Product, Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Linlin Wang
- Beijing Higher Institution Engineering Research Center of Animal Product, Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Wenxia Dong
- Beijing Higher Institution Engineering Research Center of Animal Product, Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Jiao Wei
- Beijing Higher Institution Engineering Research Center of Animal Product, Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Xi Liu
- Beijing Higher Institution Engineering Research Center of Animal Product, Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Jinxin Yan
- College of Biological & Environmental Sciences, Zhejiang Wanli University, Ningbo, China
| | - Fazheng Ren
- Beijing Higher Institution Engineering Research Center of Animal Product, Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Fang Yuan
- Beijing Higher Institution Engineering Research Center of Animal Product, Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- *Correspondence: Fang Yuan
| | - Pengjie Wang
- Department of Nutrition and Health, China Agricultural University, Beijing, China
- Pengjie Wang
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32
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Guo Q, Shu X, Su J, Li Q, Tong Z, Yuan F, Mao L, Gao Y. Interfacial properties and antioxidant capacity of pickering emulsions stabilized by high methoxyl pectin-surfactant-pea protein isolate-curcumin complexes: Impact of different types of surfactants. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112453] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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33
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Designing delivery systems for functional ingredients by protein/polysaccharide interactions. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.007] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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34
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35
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Du Q, Zhou L, Lyu F, Liu J, Ding Y. The complex of whey protein and pectin: Interactions, functional properties and applications in food colloidal systems - A review. Colloids Surf B Biointerfaces 2021; 210:112253. [PMID: 34883341 DOI: 10.1016/j.colsurfb.2021.112253] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 11/24/2021] [Accepted: 11/26/2021] [Indexed: 10/19/2022]
Abstract
This review describes the mechanism of non-covalent/covalent interaction of whey protein-pectin (WPP) complexes, including electrostatic interaction, steric hindrance, cross-linking and Maillard reaction. The interaction between whey protein and pectin determines the form of the complex in the system, i.e. co-dissolution, precipitation, separation, complex coacervation and compounding. The interaction of WPP is affected by environmental conditions and its own properties, including several factors such as pH, polymer concentration and ratio, temperature, and ionic strength. In addition, the functional properties of WPP complexes are discussed through illustrative examples. The complexes with good emulsification, heat stability, gelling properties and biological activity have promising application prospects. WPP complexes have been widely studied for application in food colloidal systems, including protein beverages, delivery systems for bioactive substances, fat substitutes and food preservation films/coatings. The understanding of the interaction and functional properties of WPP complexes provides theoretical support for the improvement and design of new food colloidal systems.
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Affiliation(s)
- Qiwei Du
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China; Key Laboratory of Marine Fishery Resources Exploitation & Utilization of Zhejiang Province, Hangzhou 310014, PR China; National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, PR China
| | - Linhui Zhou
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China; Key Laboratory of Marine Fishery Resources Exploitation & Utilization of Zhejiang Province, Hangzhou 310014, PR China; National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, PR China
| | - Fei Lyu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China; Key Laboratory of Marine Fishery Resources Exploitation & Utilization of Zhejiang Province, Hangzhou 310014, PR China; National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, PR China
| | - Jianhua Liu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China; Key Laboratory of Marine Fishery Resources Exploitation & Utilization of Zhejiang Province, Hangzhou 310014, PR China; National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, PR China.
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China; Key Laboratory of Marine Fishery Resources Exploitation & Utilization of Zhejiang Province, Hangzhou 310014, PR China; National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, PR China.
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36
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Dehghan B, Kenari RE, Amiri ZR. Stabilization of whey-based pina colada beverage by mixed Iranian native gums: a mixture design approach. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01152-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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37
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Li Y, Zhang Z, Abbaspourrad A. Improved thermal stability of phycocyanin under acidic conditions by forming soluble complexes with polysaccharides. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106852] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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38
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Guo Y, Wei Y, Cai Z, Hou B, Zhang H. Stability of acidified milk drinks induced by various polysaccharide stabilizers: A review. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106814] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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39
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Effects of polysaccharide charge density on the structure and stability of carboxymethylcellulose-casein nanocomplexes at pH 4.5 prepared with and without a pH-cycle. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106718] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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40
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Vogel KG, Carter BG, Cheng N, Barbano DM, Drake MA. Ready-to-drink protein beverages: Effects of milk protein concentration and type on flavor. J Dairy Sci 2021; 104:10640-10653. [PMID: 34304878 DOI: 10.3168/jds.2021-20522] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2021] [Accepted: 06/09/2021] [Indexed: 11/19/2022]
Abstract
This study evaluated the role of protein concentration and milk protein ingredient [serum protein isolate (SPI), micellar casein concentrate (MCC), or milk protein concentrate (MPC)] on sensory properties of vanilla ready-to-drink (RTD) protein beverages. The RTD beverages were manufactured from 5 different liquid milk protein blends: 100% MCC, 100% MPC, 18:82 SPI:MCC, 50:50 SPI:MCC, and 50:50 SPI:MPC, at 2 different protein concentrations: 6.3% and 10.5% (wt/wt) protein (15 or 25 g of protein per 237 mL) with 0.5% (wt/wt) fat and 0.7% (wt/wt) lactose. Dipotassium phosphate, carrageenan, cellulose gum, sucralose, and vanilla flavor were included. Blended beverages were preheated to 60°C, homogenized (20.7 MPa), and cooled to 8°C. The beverages were then preheated to 90°C and ultrapasteurized (141°C, 3 s) by direct steam injection followed by vacuum cooling to 86°C and homogenized again (17.2 MPa first stage, 3.5 MPa second stage). Beverages were cooled to 8°C, filled into sanitized bottles, and stored at 4°C. Initial testing of RTD beverages included proximate analyses and aerobic plate count and coliform count. Volatile sulfur compounds and sensory properties were evaluated through 8-wk storage at 4°C. Astringency and sensory viscosity were higher and vanillin flavor was lower in beverages containing 10.5% protein compared with 6.3% protein, and sulfur/eggy flavor, astringency, and viscosity were higher, and sweet aromatic/vanillin flavor was lower in beverages with higher serum protein as a percentage of true protein within each protein content. Volatile compound analysis of headspace vanillin and sulfur compounds was consistent with sensory results: beverages with 50% serum protein as a percentage of true protein and 10.5% protein had the highest concentrations of sulfur volatiles and lower vanillin compared with other beverages. Sulfur volatiles and vanillin, as well as sulfur/eggy and sweet aromatic/vanillin flavors, decreased in all beverages with storage time. These results will enable manufacturers to select or optimize protein blends to better formulate RTD beverages to provide consumers with a protein beverage with high protein content and desired flavor and functional properties.
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Affiliation(s)
- Kenneth G Vogel
- Southeast Dairy Foods Research Center, Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh 27695
| | - B G Carter
- Southeast Dairy Foods Research Center, Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh 27695
| | - N Cheng
- Southeast Dairy Foods Research Center, Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh 27695
| | - D M Barbano
- Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853
| | - M A Drake
- Southeast Dairy Foods Research Center, Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh 27695.
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41
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Cai Y, Huang L, Tao X, Su J, Chen B, Zhao M, Zhao Q, Van der Meeren P. Carboxymethyl cellulose/okara protein influencing microstructure, rheological properties and stability of O/W emulsions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:3685-3692. [PMID: 33301177 DOI: 10.1002/jsfa.10998] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/10/2020] [Revised: 10/31/2020] [Accepted: 12/10/2020] [Indexed: 06/12/2023]
Abstract
BACKGROUND The role of protein-polysaccharide interactions and their mixtures has been a vital factor affecting the formation and stability of food emulsions. Okara protein (OP), which is extracted from the by-product of soybean processing, has received much attention because of its abundant sources and potential attributes with respect to food formulation. Carboxymethyl cellulose (CMC), a well-known food-grade polysaccharide additive, has been widely utilized in the protein-polysaccharide system, whereas, among the proteins, the role of OP has not yet been explored. RESULTS The present study first assessed the ζ-potential and hydrodynamic diameter of aqueous mixtures containing OP (1.0 wt%) and CMC (0-0.5 wt%), followed by the investigation of OP-CMC mixtures stabilized O/W emulsions. As CMC increased, oil droplet size, surface protein adsorption, apparent viscosity and storage modulus increased, whereas the loss tangent decreased. CONCLUSION CMC resulted in emulsion destabilization compared to emulsions without CMC, whereas a higher concentration of CMC promoted emulsion stability against creaming for emulsions in the presence of CMC. The results provide information with respect to OP and CMC being incorporated into food formulations and also strengthen our understanding of the related mechanism, in addition to facilitating the further utilization of OP. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Yongjian Cai
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Particle & Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Lihua Huang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Xia Tao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Jiaqi Su
- Particle & Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Bifen Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Research Institute for Food Nutrition and Human Health, Guangzhou, China
| | - Qiangzhong Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Research Institute for Food Nutrition and Human Health, Guangzhou, China
| | - Paul Van der Meeren
- Particle & Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
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42
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Du Q, Wang S, Lyu F, Liu J, Ding Y. The interfacial covalent bonding of whey protein hydrolysate and pectin under high temperature sterilization: Effect on emulsion stability. Colloids Surf B Biointerfaces 2021; 206:111936. [PMID: 34214839 DOI: 10.1016/j.colsurfb.2021.111936] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2021] [Revised: 06/18/2021] [Accepted: 06/22/2021] [Indexed: 02/07/2023]
Abstract
In this study, the effect of high-pressure steam sterilization (121 °C for 15 min) on whey protein hydrolysate-pectin solutions and emulsions was studied. The interaction and emulsification characteristics of pectin and whey protein concentrate (WPC) were evaluated from the solution system to the emulsion system. Enzymatic hydrolysis of WPC (WPH, 2 % and 8 % degree of hydrolysis) increased the covalent binding with pectin, which reduced the heat-induced aggregation of protein and improved emulsification. The thermodynamic incompatibility between WPC and pectin was not conducive to the covalent bonding under high temperature sterilization and produced serious aggregates, which also made a rapid increase in particle size (up to ∼3 μm), compared to WPH-pectin emulsion (∼ 400 nm). In addition, if emulsion was stirred during the sterilization, the creaming and protein aggregation could be avoided. By comparing low methoxy pectin (LMP) and high methoxy pectin (HMP), it was found that the whey protein-HMP complex had better emulsification stability, and the steric stabilization played a more important role in emulsion stability than the electrostatic repulsion. The changes of whey protein and pectin at the oil-water interface of the emulsion during the sterilization process may provide a reference for the sterilized bioactive ingredient delivery system.
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Affiliation(s)
- Qiwei Du
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, PR China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, 310014, PR China; National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, 310014, PR China
| | - Shunyu Wang
- Liziyuan Food Limited Liability Company, Zhejiang, 321031, PR China
| | - Fei Lyu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, PR China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, 310014, PR China; National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, 310014, PR China
| | - Jianhua Liu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, PR China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, 310014, PR China; National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, 310014, PR China.
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, PR China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, 310014, PR China; National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, 310014, PR China.
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43
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Resistant Starch-Based Edible Coating Composites for Spray-Dried Microencapsulation of Lactobacillus acidophilus, Comparative Assessment of Thermal Protection, In Vitro Digestion and Physicochemical Characteristics. COATINGS 2021. [DOI: 10.3390/coatings11050587] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Abstract
Polysaccharides have excellent potential as food-grade coating materials for microencapsulation in pro- and prebiotics-based functional food industry. In this study, potato, maize, and rice resistant starches composite coatings with D-mannose, maltodextrin, and whey protein concentrate were prepared for the spray-dried microencapsulation of Lactobacillus acidophilus KLDS 1.1003. Assessment of different polysaccharide coatings to enhance the longevity of probiotics at high temperatures of spray-drying process, storage, and targeted delivery in the gastrointestinal tract were the key objectives of the present study. The highest microencapsulation efficiencies were shown by maize (95.80%) and potato (94.30%) resistant starches. Similarly, maize resistant starch (MRS)-based composites provided the highest thermal resistance, with Tg 38.77 ± 1.10–93.13 ± 0.81 °C and showed the least 2.1 log cycles viability loss in simulated GI tract. Viability losses during storage were in the following order: control > RRS > PRS > MRS, and the inactivation rate of the microencapsulated cells followed the first-order kinetics (R2 = 0.9264–0.9918). The resistant starch-based spray-dried microcapsules possessed 27.00 ± 0.03 to 52.28 ± 1.02 µm size range and SEM micrographs showed a unified smooth surface without cracks and ruptures. These findings will expand the potential use of natural food-grade coatings in functional foods and allied industries involving spray-dried products.
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44
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General method to stabilize mesophilic proteins in hyperthermal water. iScience 2021; 24:102503. [PMID: 34113834 PMCID: PMC8169989 DOI: 10.1016/j.isci.2021.102503] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2021] [Revised: 04/14/2021] [Accepted: 04/29/2021] [Indexed: 11/23/2022] Open
Abstract
The stability of protein structures and biological functions at normal temperature is closely linked with the universal aqueous environment of organisms. Preserving bioactivities of proteins in hyperthermia water would expand their functional capabilities beyond those in native environments. However, only a limited number of proteins derived from hyperthermophiles are thermostable at elevated temperatures. Triggered by this, here we describe a general method to stabilize mesophilic proteins in hyperthermia water. The mesophilic proteins, protected by amphiphilic polymers with multiple binding sites, maintain their secondary and tertiary structures after incubation even in boiling water. This approach, outside the conventional environment for bioactivities of mesophilic proteins, provides a general strategy to dramatically increase the Tm (melting temperature) of mesophilic proteins without any changes to amino sequences of the native proteins. Current work offers a new insight with protein stability engineering for potential application, including vaccine storage and enzyme engineering. Preserving bioactivities of proteins in hyperthermia water is promising. Amphiphilic polymers could protect mesophilic proteins even in boiling water. Mesophilic proteins protected by amphiphilic polymers show dramatically increased Tm. The method offers application prospect for vaccine storage and enzyme engineering.
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Influence of β-carotene concentration on the physicochemical properties, degradation and antioxidant activity of nanoemulsions stabilized by whey protein hydrolyzate-pectin soluble complexes. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111148] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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46
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Osvaldt Rosales TK, Pessoa da Silva M, Lourenço FR, Aymoto Hassimotto NM, Fabi JP. Nanoencapsulation of anthocyanins from blackberry (Rubus spp.) through pectin and lysozyme self-assembling. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106563] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Cortes Morales EA, Sedaghat Doost A, Velazquez G, Van der Meeren P. Comparison of low- and high-methoxyl pectin for the stabilization of whey protein isolate as carrier for lutein. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106458] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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48
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Encapsulation of rose essential oil using whey protein concentrate-pectin nanocomplexes: Optimization of the effective parameters. Food Chem 2021; 356:129731. [PMID: 33839533 DOI: 10.1016/j.foodchem.2021.129731] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Revised: 03/18/2021] [Accepted: 03/26/2021] [Indexed: 11/22/2022]
Abstract
The aim of this study was to optimize the preparation of whey protein concentrate (WPC)-pectin nanocomplexes as a carrier for rose essential oil (REO) via response surface methodology (RSM); with initial concentrations of WPC (4-8%) and pectin (0.5-1%) at different pH values (3-9). The highest encapsulation efficiency of REO was 96.97% for 4.0:0.5 ratio of WPC:pectin at pH = 3. The highest viscosity was obtained at 4:1 ratio of WPC:pectin and pH = 3, and the highest stability (96.5%) was related to 4:1 ratio of WPC:pectin at pH = 9; the lowest stability (81%) was observed at 4:1 ratio of WPC:pectin at pH = 3. Finally, the highest solubility occurred at pH = 9 while the lowest solubility was seen in the treatments prepared at pH = 3 due to the creation of a strong WPC-pectin coacervate complex.
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Filla JM, Stadler M, Heck A, Hinrichs J. Assessing Whey Protein Sources, Dispersion Preparation Method and Enrichment of Thermomechanically Stabilized Whey Protein Pectin Complexes for Technical Scale Production. Foods 2021; 10:foods10040715. [PMID: 33801764 PMCID: PMC8066860 DOI: 10.3390/foods10040715] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Revised: 03/18/2021] [Accepted: 03/23/2021] [Indexed: 11/17/2022] Open
Abstract
Whey protein pectin complexes can be applied to replace fat in food products, e.g., pudding and yogurt, contributing to creaminess while adding a source of protein and fiber. Production of these complexes is usually conducted on the laboratory scale in small batches. Recently, a process using a scraped-surface heat exchanger (SSHE) has been employed; however, dispersion preparation time, feasibility of using different whey protein sources and enrichment of the complexes for subsequent drying have not been assessed. Preparing whey protein pectin dispersions by solid mixing of pectin and whey protein powders resulted in larger complexes than powders dispersed separately and subsequently mixed after a hydration time. Dispersions without hydration of the mixed dispersions before thermomechanical treatment had the largest particle sizes. The targeted particle size of d90,3 < 10 µm, an important predictor for creaminess, was obtained for five of the six tested whey protein sources. Dispersions of complexes prepared using whey protein powders had larger particles, with less particle volume in the submicron range, than those prepared using whey protein concentrates. Efficiency of complex enrichment via acid-induced aggregation and subsequent centrifugation was assessed by yield and purity of protein in the pellet and pectin in the supernatant.
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Carter BG, Drake M. Influence of oral movement, particle size, and zeta potential on astringency of whey protein. J SENS STUD 2021. [DOI: 10.1111/joss.12652] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Brandon G. Carter
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center North Carolina State University Raleigh North Carolina USA
| | - MaryAnne Drake
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center North Carolina State University Raleigh North Carolina USA
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