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Wang Q, An J, Xia Q, Pan D, Du L, He J, Sun Y, Wang Y, Cao J, Zhou C. Insights into the fabrication and antibacterial effect of fibrinogen hydrolysate-carrageenan loading apigenin and quercetin composite hydrogels. Int J Biol Macromol 2024; 279:135517. [PMID: 39260642 DOI: 10.1016/j.ijbiomac.2024.135517] [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: 07/30/2024] [Revised: 09/04/2024] [Accepted: 09/08/2024] [Indexed: 09/13/2024]
Abstract
Escherichia coli and Staphylococcus aureus are the most prevalent pathogenic bacteria, often resulting in the foodborne disease outbreaks through food spoilage and foodborne infections. To prevent and control food spoilage and foodborne infections induced by Escherichia coli and Staphylococcus aureus, the antibacterial hydrogels were fabricated using fibrinogen hydrolysate-carrageenan (AHs-C) and flavonoids (apigenin and quercetin), and the antibacterial effect of the composite hydrogels against Escherichia coli and Staphylococcus aureus was further investigated. The results of mechanical property exhibited that the composite hydrogels with 0.2 % of apigenin and quercetin (AHs-C-Ap/Que) showed the highest hardness and swelling property compared with the separate addition of apigenin or quercetin. Scanning electron microscopy and atomic force microscopy showed that the dense networks were formed in the hydrogels of AHs-C-Ap/Que., and the average roughness of AHs-C-Ap/Que. significantly increased to 30.70 nm compared with AHs-C. 1H NMR and FTIR spectra demonstrated that apigenin and quercetin were bound to AHs-C by hydrogen bond, hydrophobic interaction and Schiff base, where the interactions between Ap/Que. and AHs-C was stronger compared with the separate addition of apigenin or quercetin. The hydrogels of AHs-C-Ap/Que. showed the highest antibacterial capacity and antibacterial adhesion against Escherichia coli and Staphylococcus aureus. The antibacterial adhesion assay showed that 99 % removal ratios for E. coli and S. aureus were observed in AHs-C-Ap/Que. hydrogels, which showed a great potential to prevent food spoilage and foodborne infections.
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Affiliation(s)
- Qiaoyan Wang
- Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Engineering, Ningbo University, Ningbo 315211, China
| | - Jie An
- Faculty of Engineering, The University of Hong Kong (HKU), Hong Kong 999077, China
| | - Qiang Xia
- Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Engineering, Ningbo University, Ningbo 315211, China
| | - Daodong Pan
- Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Engineering, Ningbo University, Ningbo 315211, China
| | - Lihui Du
- Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Engineering, Ningbo University, Ningbo 315211, China
| | - Jun He
- Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Engineering, Ningbo University, Ningbo 315211, China
| | - Yangying Sun
- Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Engineering, Ningbo University, Ningbo 315211, China
| | - Ying Wang
- School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, Beijing 100048, China
| | - Jinxuan Cao
- School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, Beijing 100048, China
| | - Changyu Zhou
- Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Engineering, Ningbo University, Ningbo 315211, China.
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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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Yang Z, Li Z, Xu Z, Kong Z, Qiao X, Zhang L, Dai L, Wang Y, Sun Q, McClements DJ, Xu X. Properties of Heat-Assisted pH Shifting and Compounded Chitosan from Insoluble Rice Peptide Precipitate and Its Application in the Curcumin-Loaded Pickering Emulsions. Foods 2023; 12:4384. [PMID: 38137189 PMCID: PMC10742475 DOI: 10.3390/foods12244384] [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: 11/14/2023] [Revised: 12/03/2023] [Accepted: 12/04/2023] [Indexed: 12/24/2023] Open
Abstract
Curcumin exhibits antioxidant and antitumor properties, but its poor chemical stability limits its application. Insoluble peptide precipitates formed by proteolysis of rice glutelin are usually discarded, resulting in resource waste. The coupled treatment of heat-assisted pH shifting and compounded chitosan (CS) was used to fabricate rice peptide aggregate-chitosan complexes (RPA-CS). The structure, interfacial behavior, emulsion properties, and digestibility of curcumin-loaded RPA-CS Pickering emulsions were investigated. Increasing the CS concentration led to lower interfacial tension but larger particle size, and the three-phase contact angle of the RPA-CS complexes approached 90°. Quartz crystal microbalance with dissipation (QCM-D) indicated that RPA-CS complexes with 6 g·kg-1 of CS (RPA-CS6) had the highest K1 (0.592 × 106 Hz-1) and K4 (0.487 × 106 Hz-1), suggesting that the softest interfacial layers were formed. The solid-liquid balance of RPA-RPA-CS emulsions was lower than 0.5, declaring that they had more elastic behavior than that of RPA emulsions. RPA-RPA-CS4-and RPA-CS6 emulsions had better storage stability, lower FFA release (79.8% and 76.3%, respectively), and higher curcumin bioaccessibility (65.2% and 68.2%, respectively) than RPA emulsions. This study showed that a low-value insoluble rice peptide precipitate could be used as a valuable emulsifier in foods, which may increase the economics and sustainability of the food supply.
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Affiliation(s)
- Zhenyu Yang
- College of Food Science and Engineering, Qingdao Agricultural University, 700 Changcheng Road, Chengyang District, Qingdao 266109, China; (Z.Y.); (Z.L.); (Z.X.); (Z.K.); (X.Q.); (L.Z.); (L.D.); (Y.W.); (Q.S.)
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Zhiying Li
- College of Food Science and Engineering, Qingdao Agricultural University, 700 Changcheng Road, Chengyang District, Qingdao 266109, China; (Z.Y.); (Z.L.); (Z.X.); (Z.K.); (X.Q.); (L.Z.); (L.D.); (Y.W.); (Q.S.)
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Zitong Xu
- College of Food Science and Engineering, Qingdao Agricultural University, 700 Changcheng Road, Chengyang District, Qingdao 266109, China; (Z.Y.); (Z.L.); (Z.X.); (Z.K.); (X.Q.); (L.Z.); (L.D.); (Y.W.); (Q.S.)
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Zhihao Kong
- College of Food Science and Engineering, Qingdao Agricultural University, 700 Changcheng Road, Chengyang District, Qingdao 266109, China; (Z.Y.); (Z.L.); (Z.X.); (Z.K.); (X.Q.); (L.Z.); (L.D.); (Y.W.); (Q.S.)
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Xin Qiao
- College of Food Science and Engineering, Qingdao Agricultural University, 700 Changcheng Road, Chengyang District, Qingdao 266109, China; (Z.Y.); (Z.L.); (Z.X.); (Z.K.); (X.Q.); (L.Z.); (L.D.); (Y.W.); (Q.S.)
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Liwen Zhang
- College of Food Science and Engineering, Qingdao Agricultural University, 700 Changcheng Road, Chengyang District, Qingdao 266109, China; (Z.Y.); (Z.L.); (Z.X.); (Z.K.); (X.Q.); (L.Z.); (L.D.); (Y.W.); (Q.S.)
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Lei Dai
- College of Food Science and Engineering, Qingdao Agricultural University, 700 Changcheng Road, Chengyang District, Qingdao 266109, China; (Z.Y.); (Z.L.); (Z.X.); (Z.K.); (X.Q.); (L.Z.); (L.D.); (Y.W.); (Q.S.)
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Yanfei Wang
- College of Food Science and Engineering, Qingdao Agricultural University, 700 Changcheng Road, Chengyang District, Qingdao 266109, China; (Z.Y.); (Z.L.); (Z.X.); (Z.K.); (X.Q.); (L.Z.); (L.D.); (Y.W.); (Q.S.)
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, 700 Changcheng Road, Chengyang District, Qingdao 266109, China; (Z.Y.); (Z.L.); (Z.X.); (Z.K.); (X.Q.); (L.Z.); (L.D.); (Y.W.); (Q.S.)
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | | | - Xingfeng Xu
- College of Food Science and Engineering, Qingdao Agricultural University, 700 Changcheng Road, Chengyang District, Qingdao 266109, China; (Z.Y.); (Z.L.); (Z.X.); (Z.K.); (X.Q.); (L.Z.); (L.D.); (Y.W.); (Q.S.)
- Qingdao Special Food Research Institute, Qingdao 266109, China
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Castaño-Ángel CC, Tarapues-Cuasapud JA, Bravo-Gómez JE, Solanilla-Duque JF, Roa-Acosta DF. Preliminary study of physicochemical, thermal, rheological, and interfacial properties of quinoa oil. F1000Res 2023; 12:1477. [PMID: 38854700 PMCID: PMC11162528 DOI: 10.12688/f1000research.134134.1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 08/15/2023] [Indexed: 06/11/2024] Open
Abstract
Background: The growing popularity of nutrient-rich foods, among which is quinoa, is due to the increasing demand for healthier choices. Oils and hydrolyzed proteins from these foods may help prevent various health issues. The objective of this work was to perform extraction from the endosperm of the grain from high-protein quinoa flour by physical means via a differential abrasive milling process and extracting the oil using an automatic auger extractor at 160°C, as well as characterizing extracted oil. Methods: Quinoa oil extraction and physicochemical characterization were carried out. Chemical and physical quality indexes of quinoa oil were established, and both characterizations were conducted based on international and Columbian standards. Thermal properties were evaluated by differential scanning calorimetry, and rheological and interfacial properties of the oil were evaluated using hybrid rheometers and Drop Tensiometers, respectively, to determine its potential for obtaining functional foods. Results: The result was 10.5 g of oil/ 100 g of endosperm, with a moisture content of 0.12%, insoluble impurities of 0.017%, peroxide index of 18.5 meq O 2/kg of oil, saponification index of 189.6 mg potassium hydroxide/g of oil, refractive index of 1.401, and a density of 0.9179 g/cm 3 at 20°C. Regarding contaminating metals, it presented 7 mg of iron/kg of oil, a value higher than previously established limits of 5 mg of iron/kg of oil. The oil contained 24.9% oleic acid, 55.3% linoleic acid, and 4% linolenic acid, demonstrating antioxidant capacity. Quinoa oil showed thermal properties similar to other commercial oils. Conclusions: The interfacial and rheological properties were suitable for the stabilization of emulsions, gels, and foams, which are important in various industrial applications and could facilitate the development of new products. The extracted quinoa oil presented similar characteristics to other commercial oils, which could make it a potential product for commercialization and application in different industries.
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Affiliation(s)
| | | | - Jesús Eduardo Bravo-Gómez
- Departamento de Agroindustria, Facultad de Ciencias Agrarias, Universidad del Cauca, Comuna 1, Cauca, 190001, Colombia
| | - Jose Fernando Solanilla-Duque
- Departamento de Agroindustria, Facultad de Ciencias Agrarias, Universidad del Cauca, Comuna 1, Cauca, 190001, Colombia
| | - Diego Fernando Roa-Acosta
- Departamento de Agroindustria, Facultad de Ciencias Agrarias, Universidad del Cauca, Comuna 1, Cauca, 190001, Colombia
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Kuang Y, Xiao Q, Yang Y, Liu M, Wang X, Deng P, Wu K, Liu Y, Peng B, Jiang F, Li C. Investigation and Characterization of Pickering Emulsion Stabilized by Alkali-Treated Zein (AZ)/Sodium Alginate (SA) Composite Particles. MATERIALS (BASEL, SWITZERLAND) 2023; 16:3164. [PMID: 37110002 PMCID: PMC10146332 DOI: 10.3390/ma16083164] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/06/2023] [Revised: 04/14/2023] [Accepted: 04/15/2023] [Indexed: 06/19/2023]
Abstract
Pickering emulsions stabilized by food-grade colloidal particles have attracted increasing attention in recent years due to their "surfactant-free" nature. In this study, the alkali-treated zein (AZ) was prepared via restricted alkali deamidation and then combined with sodium alginate (SA) in different ratios to obtain AZ/SA composite particles (ZS), which were used to stabilize Pickering emulsion. The degree of deamidation (DD) and degree of hydrolysis (DH) of AZ were 12.74% and 6.58% respectively, indicating the deamidation occurred mainly in glutamine on the side chain of the protein. After the treatment with alkali, AZ particle size decreased significantly. Moreover, the particle size of ZS with different ratios was all less than 80 nm. when the AZ/SA ratio was 2:1(Z2S1) and 3:1(Z3S1), the three-phase contact angle (θo/w) were close to 90°, which was favorable for stabilizing the Pickering emulsion. Furthermore, at a high oil phase fraction (75%), Z3S1-stabilized Pickering emulsions showed the best long-term storage stability within 60 days. Confocal laser scanning microscope (CLSM) observations showed that the water-oil interface was wrapped by a dense layer of Z3S1 particles with non-agglomeration between independent oil droplets. At constant particle concentration, the apparent viscosity of the Pickering emulsions stabilized by Z3S1 gradually decreased with increasing oil phase fraction, and the oil-droplet size and the Turbiscan stability index (TSI) also gradually decreased, exhibiting solid-like behavior. This study provides new ideas for the fabrication of food-grade Pickering emulsions and will extend the future applications of zein-based Pickering emulsions as bioactive ingredient delivery systems.
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Affiliation(s)
- Ying Kuang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industry Microbiology, National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China
| | - Qinjian Xiao
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industry Microbiology, National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China
| | - Yichen Yang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industry Microbiology, National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China
| | - Menglong Liu
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industry Microbiology, National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China
| | - Xiaosa Wang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industry Microbiology, National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China
| | - Pengpeng Deng
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industry Microbiology, National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China
| | - Kao Wu
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industry Microbiology, National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China
| | - Yi Liu
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industry Microbiology, National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China
| | - Bo Peng
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industry Microbiology, National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China
| | - Fatang Jiang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industry Microbiology, National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China
- Department of Architecture and Built Environment, Faculty of Engineering, University of Nottingham, Nottingham NG7 2RD, UK
| | - Cao Li
- College of Health Science and Engineering, Hubei University, Wuhan 430062, China
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Effects of Abelmoschus manihot gum content, heating temperature and salt ions on the texture and rheology properties of konjac gum/Abelmoschus manihot gum composite gel. Int J Biol Macromol 2023; 236:123970. [PMID: 36906206 DOI: 10.1016/j.ijbiomac.2023.123970] [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: 12/29/2022] [Revised: 02/15/2023] [Accepted: 03/04/2023] [Indexed: 03/12/2023]
Abstract
To improve the gelling property of konjac gum (KGM) and enhance the application value of Abelmoschus manihot (L.) medic gum (AMG), a novel type of gel was prepared using KGM and AMG in this study. The effects of AMG content, heating temperature and salt ions on the characteristics of KGM/AMG composite gels were studied by Fourier transform infrared spectroscopy (FTIR), zeta potential, texture analysis and dynamic rheological behavior analysis. The results indicated that the AMG content, heating temperature and salt ions could affect the gel strength of KGM/AMG composite gels. Hardness, springiness, resilience, G', G* and η* of KGM/AMG composite gels increased when AMG content increased from 0 to 2.0 %, but they decreased when AMG increased from 2.0 % to 3.5 %. High-temperature treatment significantly enhanced the texture and rheological properties of KGM/AMG composite gels. The addition of salt ions reduced the zeta potential absolute value and weakened the texture and rheological properties of KGM/AMG composite gels. Furthermore, the KGM/AMG composite gels could be classified as non-covalent gels. The non-covalent linkages included hydrogen bonding and electrostatic interactions. These findings would help understand the properties and formation mechanism of KGM/AMG composite gels and help improve the application value of KGM and AMG.
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Li Y, Zhang C, Liang Y, Wang L, Xiong W. Solubility and conformational characterization of rice glutelin after high temperature treatment. Int J Biol Macromol 2022; 223:1720-1726. [PMID: 36252633 DOI: 10.1016/j.ijbiomac.2022.10.100] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2022] [Revised: 10/01/2022] [Accepted: 10/11/2022] [Indexed: 11/05/2022]
Abstract
Enhancing the solubility of rice glutelin in neutral aqueous solution is the prerequisite for the development of rice protein drinks and ingredients. Herein, glutelin was first dissolved in an aqueous solution of pH 12, and then heated at 121 °C for 20 min. The results showed that the solubility of glutelin increased from 2.55 mg/mL to 20.7 mg/mL at pH 7. The size of glutelin aggregates at pH 7 decreased from 900 nm to 400 nm after high temperature treatment (HTT), which was confirmed by atomic force microscopy. The results of small angle X-ray scattering showed that HTT induced the conformational unfolding of glutelin, and the protein in the aggregate was rod like shape as well as the mean square rotation radius decreased from 64.9 to 54.8 Å. Furthermore, Raman spectrum results also agree with the unfolding of glutelin conformation, which was mainly reflected in the changes of tyrosine and tryptophan residues, as well as the decreasing of α-helix content and increasing of β-sheet content. After being freeze-dried, HTT glutelin has a re-solubilization capacity of 15.48 mg/mL in pH 7 aqueous solution, which was superior to that of spray dried glutelin powder (pH 7, 9.19 mg/mL).
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Affiliation(s)
- Ya Li
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Chunlan Zhang
- College of Food Science and Engineering, Tarim University, Alar, 843300, China
| | - Yuxing Liang
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Lifeng Wang
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Wenfei Xiong
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou, 570228, China.
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8
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Razzak MA, Jeong MS, Kim MJ, Cho SJ. Unraveling the phase behavior of cricket protein isolate and alginate in aqueous solution. Food Chem 2022; 394:133527. [PMID: 35749882 DOI: 10.1016/j.foodchem.2022.133527] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2021] [Revised: 06/16/2022] [Accepted: 06/16/2022] [Indexed: 11/30/2022]
Abstract
The associative phase behavior of cricket protein isolate (CPI) and sodium alginate (AL) in aqueous solutions was explored using turbidimetry, methylene blue spectroscopy, zeta potentiometry, dynamic light scattering, and confocal microscopy as a function of pH, biopolymer ratio, total biopolymer concentration (CT), and ionic strength. When both biopolymers had net-negative charges, soluble complexes formed between pH 6.0 and 8.0, however when both biopolymers had opposing net charges, insoluble complexes formed as complex coacervates below pH 5.5, defined as pHφ1, followed by precipitates below another critical pH 3.0 (pHp). Increasing the CPI:AL weight ratio or CT facilitated complex formation, and the addition of salts (NaCl/KCl) had a salt-enhancement and salt-reduction impact at low and high salt concentrations, respectively. Ionic interactions between oppositely charged CPI and AL were mainly responsible for the formation of their insoluble complexes, while hydrogen bonding and hydrophobic interactions also played significant roles.
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Affiliation(s)
- Md Abdur Razzak
- Kangwon Institute of Inclusive Technology (KIIT), 1 Gangwondaehak-gil, Chuncheon-si, Gangwon-do, Republic of Korea; Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon-si, Gangwon-do, Republic of Korea
| | - Min-Soo Jeong
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon-si, Gangwon-do, Republic of Korea
| | - Min Jeong Kim
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon-si, Gangwon-do, Republic of Korea
| | - Seong-Jun Cho
- Kangwon Institute of Inclusive Technology (KIIT), 1 Gangwondaehak-gil, Chuncheon-si, Gangwon-do, Republic of Korea; Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon-si, Gangwon-do, Republic of Korea.
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Weisany W, Yousefi S, Tahir NAR, Golestanehzadeh N, McClements DJ, Adhikari B, Ghasemlou M. Targeted delivery and controlled released of essential oils using nanoencapsulation: A review. Adv Colloid Interface Sci 2022; 303:102655. [PMID: 35364434 DOI: 10.1016/j.cis.2022.102655] [Citation(s) in RCA: 31] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2022] [Revised: 03/22/2022] [Accepted: 03/23/2022] [Indexed: 11/01/2022]
Abstract
Essential oils (EOs) contain a complex mixture of volatile and non-volatile molecules with diverse biological activities, including flavoring, antioxidant, antimicrobial, and nutraceutical properties. As a result, EOs have numerous potential applications in the agriculture, food, and pharmaceutical industries. However, their hydrophobicity, chemical instability, and volatility pose a challenge for many of their applications. These challenges can often be overcome by encapsulation EOs in colloidal delivery systems. Over the last decade or so, nanoencapsulation and microencapsulation technologies have been widely explored for their potential to improve the handling, dispersibility, and stability of hydrophobic substances, as well as to control their release profiles (e.g., targeted, triggered, sustained, or burst release). These technologies include emulsification, coacervation, precipitation, spray-drying, spray-cooling, freeze-drying, fluidized bed coating, and extrusion. This article reviews some of the most important developments in EOs encapsulation, the physicochemical mechanisms underlying the behavior of encapsulated EOs, current challenges, and potential applications in the food and biomedical sciences. This review has found that nanoencapsulation has countless of potential advantages for the utilization of EOs in the food industry and can improve their water-dispersibility, food matrix compatibility, chemical stability, volatility, and bioactivity.
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10
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Du F, Qi Y, Huang H, Wang P, Xu X, Yang Z. Stabilization of O/W emulsions via interfacial protein concentrating induced by thermodynamic incompatibility between sarcoplasmic proteins and xanthan gum. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107242] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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11
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Effect of sodium chloride on formation and structure of whey protein isolate/hyaluronic acid complex and its ability to loading curcumin. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2021.127828] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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12
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Complex coacervation behavior and the mechanism between rice glutelin and gum arabic at pH 3.0 studied by turbidity, light scattering, fluorescence spectra and molecular docking. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112084] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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13
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Interactions of the molecular assembly of polysaccharide-protein systems as encapsulation materials. A review. Adv Colloid Interface Sci 2021; 295:102398. [PMID: 33931199 DOI: 10.1016/j.cis.2021.102398] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2020] [Revised: 02/27/2021] [Accepted: 02/28/2021] [Indexed: 01/05/2023]
Abstract
Studying the interactions of biopolymers like polysaccharides and proteins is quite important mainly due to the wide number of applications such as the stabilization and encapsulation of active compounds in complex systems. Complexation takes place when materials like proteins and polysaccharides are blended to promote the entrapment of active compounds. The interaction forces between the charged groups in the polymeric chains allow the miscibility of the components in the complex system. Understanding the interactions taking place between the polymers as well as between the wall material and the active compound is important when designing delivery systems. However, some features of the biopolymers like structure, functional groups, or electrical charge as well as extrinsic parameters like pH or ratios might affect the structure and the performance of the complex system when used in encapsulation applications. This work summarizes the recent progress of the polysaccharide/protein complexes for encapsulation and the influence of the pH on the structural modifications during the complexation process.
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14
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Fu JJ, Sun C, Tan ZF, Zhang GY, Chen GB, Song L. Nanocomplexes of curcumin and glycated bovine serum albumin: The formation mechanism and effect of glycation on their physicochemical properties. Food Chem 2021; 368:130651. [PMID: 34392117 DOI: 10.1016/j.foodchem.2021.130651] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Revised: 06/15/2021] [Accepted: 07/19/2021] [Indexed: 12/16/2022]
Abstract
Bovine serum albumin (BSA) and BSA-glucose conjugates (GBSAⅠ and GBSAⅠI) with different extent of glycation were complexed with curcumin (CUR). The formation mechanism of BSA/GBSA-CUR complexes and the effect of glycation on their physicochemical properties were investigated. Fluorescence quenching and FTIR analysis indicated that the BSA/GBSA-CUR nanocomplexes were formed mainly by hydrophobic interactions. XRD analysis demonstrated that CUR was present in an amorphous state in the nanocomplexes. BSA with a greater extent of glycation (BSA < GBSAⅠ<GBSAⅠI) displayed a higher binding affinity for CUR. The highest CUR encapsulation efficiency (86.77%) and loading capacity (7.81 mg/g) were obtained in the GBSAⅠI-CUR nanocomplex. The zeta-potential varied from -17.45 to -27.65 mV, depending on the extent of glycation. Furthermore, the physicochemical stability of BSA/GBSA-CUR nanocomplexes increased with the increasing extent of glycation of BSA. Thus, the obtained GBSAⅠI have the potential to become new delivery carriers for encapsulating hydrophobic food components.
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Affiliation(s)
- Jing-Jing Fu
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, PR China
| | - Cong Sun
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, PR China
| | - Zhi-Feng Tan
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, PR China
| | - Guang-Yao Zhang
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, PR China
| | - Gui-Bing Chen
- Center for Excellence in Post-Harvest Technologies, North Carolina A&T State University, The North Carolina Research Campus, 500 Laureate Way, Kannapolis, NC 28081, United States.
| | - Liang Song
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, PR China; National Engineering Research Center of Seafood, No. 1 Qinggongyuan, Ganjingzi District, Dalian, 116034, PR China.
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15
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Carranza-Saavedra D, Zapata-Montoya JE, Váquiro-Herrera HA, Solanilla-Duque JF. Study of biological activities and physicochemical properties of Yamú (Brycon siebenthalae) viscera hydrolysates in sodium alginate-based edible coating solutions. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2021-0036] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The fishing industry produces waste such as viscera, which is an environmental problem for many countries. Obtaining protein from these wastes are useful for the food industry. In this study, the chemical composition, amino acid profile, solubility, digestibility and thermal properties of Yamú protein isolate (PI) and its hydrolysates obtained by enzymatic hydrolysis were characterized. The hydrolysates (0.05, 0.1, 0.5, 1 and 2% w/v) were mixed with a sodium alginate-based solution to form an edible coating solution (ECS). Antioxidant capacity antimicrobial activity, Zeta potential (ζ) and adsorption kinetics properties were determined. PI contains 88% (w/w) protein showing better solubility, digestibility and thermal stability properties. The hydrolysate concentrations with DPPH inhibitory ECS were 0.1 and 0.5% (w/v). The kinetic properties of ECS showed good stability and excellent adsorption. These results suggest that this Yamú protein has high nutritional potential as an ingredient for the production of functional foods.
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Affiliation(s)
- Darwin Carranza-Saavedra
- Grupo de investigación Centro de desarrollo agroindustrial del Tolima (CEDAGRITOL), Universidad Del Tolima , Ibagué 730006299 , Colombia
- Grupo de investigación en Nutrición y Tecnología de Alimentos (Nutec), Universidad de Antioquia , Medellín 050010 , Colombia
| | - José Edgar Zapata-Montoya
- Grupo de investigación en Nutrición y Tecnología de Alimentos (Nutec), Universidad de Antioquia , Medellín 050010 , Colombia
| | - Henry Alexander Váquiro-Herrera
- Grupo de investigación Centro de desarrollo agroindustrial del Tolima (CEDAGRITOL), Universidad Del Tolima , Ibagué 730006299 , Colombia
| | - José Fernando Solanilla-Duque
- Grupo de investigación Centro de desarrollo agroindustrial del Tolima (CEDAGRITOL), Universidad Del Tolima , Ibagué 730006299 , Colombia
- Departamento de Agroindustria , Facultad de Ciencias Agrarias, Universidad del Cauca , Popayán 190001 , Colombia
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16
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Zhang Q, Jeganathan B, Dong H, Chen L, Vasanthan T. Effect of sodium chloride on the thermodynamic, rheological, and microstructural properties of field pea protein isolate/chitosan complex coacervates. Food Chem 2020; 344:128569. [PMID: 33280960 DOI: 10.1016/j.foodchem.2020.128569] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Revised: 08/11/2020] [Accepted: 11/02/2020] [Indexed: 01/18/2023]
Abstract
The effect of increasing sodium chloride concentration (cNaCl, 0-0.4 M) on the formation and rheological and microstructural properties of field pea protein isolate (FPPI)/chitosan (Ch) complex coacervates was investigated. The maximum turbidity and zeta potential of FPPI/Ch mixtures consistently decreased with the increasing cNaCl. The tertiary conformation of FPPI was altered to facilitate the aggregation of FPPI/Ch complexes via hydrophobic interactions. Changes in thermodynamic parameters during the titration of FPPI with Ch confirmed the addition of NaCl could cause the inhibition of electrostatic complexation and the induction of non-Coulombic interactions. FPPI/Ch complex coacervates exhibited first enhanced and then weakened viscoelastic properties and an initially tightened and then a loosened microstructure as the cNaCl increased. In summary, appropriate cNaCl favors the formation of FPPI/Ch complex coacervates with improved functionalities via the coordination of promoted hydrophobic interactions and inhibited electrostatic attractions, facilitating the application of this protein ingredient in food development.
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Affiliation(s)
- Qing Zhang
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada; College of Food Science/Institute of Food Processing and Safety, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an 625014, Sichuan, China.
| | - Brasathe Jeganathan
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
| | - Hongmin Dong
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
| | - Lingyun Chen
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
| | - Thava Vasanthan
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada.
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17
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Huang T, Tu Z, Shangguan X, Wang H, Zhang L, Bansal N. Characteristics of fish gelatin-anionic polysaccharide complexes and their applications in yoghurt: Rheology and tribology. Food Chem 2020; 343:128413. [PMID: 33268178 DOI: 10.1016/j.foodchem.2020.128413] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2020] [Revised: 10/13/2020] [Accepted: 10/13/2020] [Indexed: 11/26/2022]
Abstract
In this study, the rheological and tribological properties of complex solutions comprising of fish gelatin (FG)-Arabic gum (AG), FG-xanthan gum (XG), and FG-κ-carrageenan (κC), respectively, were measured, as well as the effects of the complex on the physical properties of yoghurt. Results showed that with increased XG and κC concentrations, the viscosity of FG-XG and FG-κC complex solutions both increased. It was also found that the lubrication properties of FG-anionic polysaccharide (AP) solutions decreased with the increased AP contents. The applications of FG-AP complexes (FG:AP = 9:1) improved firmness, water holding capacity and viscosity of yoghurt by the formation of large aggregates, but gels were easily destroyed at high frequency. Moreover, compared with gelatin, FG-AP complexes made yoghurt better lubrication properties during low and medium sliding speed, especially for FG-XG complexes. Thus, FG-AP complexes have the potential to be applied in producing yoghurt with good quality.
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Affiliation(s)
- Tao Huang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315800, China; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China; School of Agriculture and Food Sciences, The University of Queensland, St. Lucia, Qld 4072, Australia
| | - Zongcai Tu
- College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China.
| | - Xinchen Shangguan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China; Drug Administration of Jiangxi Province, Nanchang, Jiangxi 330029, China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Lu Zhang
- College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Nidhi Bansal
- School of Agriculture and Food Sciences, The University of Queensland, St. Lucia, Qld 4072, Australia.
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18
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Yang W, Deng C, Xu L, Jin W, Zeng J, Li B, Gao Y. Protein-neutral polysaccharide nano- and micro-biopolymer complexes fabricated by lactoferrin and oat β-glucan: Structural characteristics and molecular interaction mechanisms. Food Res Int 2020; 132:109111. [DOI: 10.1016/j.foodres.2020.109111] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2019] [Revised: 12/06/2019] [Accepted: 02/18/2020] [Indexed: 01/19/2023]
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19
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Analyses on the binding interaction between rice glutelin and conjugated linoleic acid by multi-spectroscopy and computational docking simulation. Journal of Food Science and Technology 2020; 57:886-894. [PMID: 32123409 DOI: 10.1007/s13197-019-04121-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/20/2019] [Accepted: 10/01/2019] [Indexed: 01/16/2023]
Abstract
It is an interesting topic to elucidate the interaction among plant proteins and bioactive lipid components. However, there is a shortage of understanding regarding the nature of the interaction between rice protein and conjugated linoleic acid (CLA). In this study, the intrinsic fluorescence intensity of rice glutelin (RG) was quenched upon increasing concentrations of CLA, indicating the occurrence of an interaction between them. Thermodynamic analysis showed that the RG-CLA binding process occurred spontaneously and hydrogen bonds were the primary driving force. Moreover, only one binding site was calculated between RG and CLA by the intrinsic fluorescence data. The surface hydrophobicity of RG was reduced with increasing CLA. Circular dichroism and synchronous fluorescence spectroscopy showed conformational and microenvironmental changes around the chromophores of RG. The α-helical content increased and β-sheet content declined after the binding reaction. The computational docking program displayed the target site in which CLA and amino acid residues of RG might be linked together. This study provides valuable insights into the nature of the interactions between plant proteins and fatty acids.
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20
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Effects of anionic polysaccharides on the digestion of fish oil-in-water emulsions stabilized by hydrolyzed rice glutelin. Food Res Int 2020; 127:108768. [DOI: 10.1016/j.foodres.2019.108768] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2019] [Revised: 09/05/2019] [Accepted: 10/19/2019] [Indexed: 12/24/2022]
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21
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Gao W, Jiang Z, Du X, Zhang F, Liu Y, Bai X, Sun G. Impact of Surfactants on Nanoemulsions based on Fractionated Coconut Oil: Emulsification Stability and in vitro Digestion. J Oleo Sci 2020; 69:227-239. [DOI: 10.5650/jos.ess19264] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Wei Gao
- College of Food Science and Engineering, Hainan University
| | - Zefang Jiang
- College of Food Science and Engineering, Hainan University
| | - Xiaojing Du
- College of Food Science and Engineering, Hainan University
| | - Fangfang Zhang
- College of Food Science and Engineering, Hainan University
| | - Yawen Liu
- College of Food Science and Engineering, Hainan University
| | - Xinpeng Bai
- College of Food Science and Engineering, Hainan University
- Tropical Polysaccharide Resources Utilization Engineering Research Center of the Ministry of Education, Hainan University
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22
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Sow LC, Toh NZY, Wong CW, Yang H. Combination of sodium alginate with tilapia fish gelatin for improved texture properties and nanostructure modification. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.03.041] [Citation(s) in RCA: 96] [Impact Index Per Article: 19.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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23
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Zhang L, Zhang F, Fang Y, Wang S. Alginate-shelled SPI nanoparticle for encapsulation of resveratrol with enhanced colloidal and chemical stability. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.12.042] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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24
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Xu X, Sun Q, McClements DJ. Enhancing the formation and stability of emulsions using mixed natural emulsifiers: Hydrolyzed rice glutelin and quillaja saponin. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.11.020] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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25
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Comparison of structures of walnut protein fractions obtained through reverse micelles and alkaline extraction with isoelectric precipitation. Int J Biol Macromol 2019; 125:1214-1220. [DOI: 10.1016/j.ijbiomac.2018.09.095] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2018] [Revised: 09/13/2018] [Accepted: 09/15/2018] [Indexed: 11/17/2022]
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26
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Sriprablom J, Luangpituksa P, Wongkongkatep J, Pongtharangkul T, Suphantharika M. Influence of pH and ionic strength on the physical and rheological properties and stability of whey protein stabilized o/w emulsions containing xanthan gum. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.08.031] [Citation(s) in RCA: 84] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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27
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Kaushik P, Rawat K, Aswal VK, Kohlbrecher J, Bohidar HB. Mixing ratio dependent complex coacervation versus bicontinuous gelation of pectin with in situ formed zein nanoparticles. SOFT MATTER 2018; 14:6463-6475. [PMID: 30051132 DOI: 10.1039/c8sm00809d] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
We report on the competitive phenomenon of complex coacervation versus bicontinuous gelation between pectin (P, a polyanionic carbohydrate, [P] = 0.01-2% (w/v)) and zein nanoparticles (Z, a hydrophobic protein and a weak polyampholyte, [Z] = 0.1 and 0.5% (w/v), in an ethanolic solution of effective concentration 4 and 27% (v/v)), which was studied below (pH ≈ 4), and above (pH ≈ 7.4) the pI (≈ 6.2) of zein at room temperature, 25 °C. The uniqueness of this study arises from the interaction protocol used, where the pectin used was in the extended polyelectrolyte (persistence length ≈ 10 nm) conformation while zein was used as a charged globular nanoparticle (size ≈ 80-120 nm) that was formed in situ. Their mixing ratio, r = [P] : [Z] (w/w), was varied from 0.02 to 4.0 (for [Z] = 0.5% (w/v)), and from 0.1 to 7.5 (for [Z] = 0.1% (w/v)) in the ionic strength range 10-4 to 10-2 M NaCl. Zeta potential data revealed that at pH ≈ 4, the complementary binding condition, r = 1 : 1 (equivalent to 1 : 5 molecule/nanoparticle) demarcated the coacervate from the gel region. The measured rigidity (G0, low frequency storage modulus) of these materials revealed the following: for r < 1, (low pectin content samples, coacervate region) the material had lower values of Gcoac0, whereas for r > 1, an excess of pectin facilitated gelation with Ggel0 ≫ Gcoac0. Above pI, surface patch binding caused associative interactions and complex coacervation though both biopolymers had similar net charge. The network density was used as a descriptor to distinguish between the coacervate and gel samples. Their microstructures were probed by small angle neutron scattering (SANS), and viscoelastic properties by rheology. Simple modeling shows that formation of the interpolymer complex was favored in higher protein containing samples. Mixing ratio dependent selective coacervation (a kinetic process) and bicontinuous gelation (a thermodynamic process) are rarely seen to coexist in biopolymer interactions.
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Affiliation(s)
- Priyanka Kaushik
- School of Physical Sciences, Jawaharlal Nehru University, New Delhi 110067, India.
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28
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Cui X, Yu F, Xue Y, Zhang T, Ji L, Wang Y, Xue C. Effects of Mixing Ratio and pH on the Electrostatic Interactions of Hydrolyzed Alaska Pollock Protein and κ-Carrageenan. J Food Sci 2018; 83:2176-2182. [PMID: 30059140 DOI: 10.1111/1750-3841.14099] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2017] [Revised: 12/28/2017] [Accepted: 02/06/2018] [Indexed: 01/01/2023]
Abstract
In order to widen the application of Alaska Pollock salt-soluble protein and improve the properties of κ-carrageenan (KC), we evaluated whether the electrostatic interaction between KC and hydrolyzed protein (HP) improved the solubility of salt-soluble proteins and assessed acid hydrolysis-induced changes in the viscosity of KC. Moreover, we determined the effects of pH, KC, and HP mixing weight ratio (R, from 1:8 to 8:1) on the properties of mixtures. ζ-Potential results demonstrated that there were electrostatic interactions between KC and HP. Results of solution transmission and precipitation diagram analysis demonstrated that increasing the ratio of KC in KC-HP mixtures expanded the pH range of HP water solubility and prevented HP from precipitating, even at pH values around the pI. The highest viscosity of the solution measured by rheology analysis occurred at pH 3.5, and the ratio of KC:HP (R) was 1:1. These findings suggested that Alaska Pollock protein could be modified appropriately for use in acidic solutions and semisolid foods; moreover, KC-HPs have a potential application as thickeners in acid condition. PRACTICAL APPLICATION These findings suggested that Alaska Pollock protein could be modified appropriately for use in acidic solutions and semisolid foods and that KC-HP may have applications as a new acid thickener.
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Affiliation(s)
- Xiao Cui
- Dept. of Food Science and Engineering, Ocean Univ. of China, Qingdao 266003, PR China
| | - Fanqianhui Yu
- Dept. of Food Science and Engineering, Ocean Univ. of China, Qingdao 266003, PR China
| | - Yong Xue
- Dept. of Food Science and Engineering, Ocean Univ. of China, Qingdao 266003, PR China
| | - Tao Zhang
- Dept. of Food Science and Engineering, Ocean Univ. of China, Qingdao 266003, PR China
| | - Lei Ji
- Dept. of Food Science and Engineering, Ocean Univ. of China, Qingdao 266003, PR China
| | - Yuming Wang
- Dept. of Food Science and Engineering, Ocean Univ. of China, Qingdao 266003, PR China
| | - Changhu Xue
- Dept. of Food Science and Engineering, Ocean Univ. of China, Qingdao 266003, PR China
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29
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30
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Stounbjerg L, Vestergaard C, Andreasen B, Ipsen R. Beverage clouding agents: Review of principles and current manufacturing. FOOD REVIEWS INTERNATIONAL 2017. [DOI: 10.1080/87559129.2017.1373286] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Lykke Stounbjerg
- Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg C, Denmark
- Department of Liquid Development, CO-RO A/S, Holmensvej 11, Frederikssund, Denmark
| | - Christian Vestergaard
- Department of Liquid Development, CO-RO A/S, Holmensvej 11, Frederikssund, Denmark
- Department of Meat Technology, Danish Meat Research Institute, Taastrup, Denmark
| | - Birgitte Andreasen
- Department of Liquid Development, CO-RO A/S, Holmensvej 11, Frederikssund, Denmark
| | - Richard Ipsen
- Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg C, Denmark
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31
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Charfi A, Jang H, Kim J. Membrane fouling by sodium alginate in high salinity conditions to simulate biofouling during seawater desalination. BIORESOURCE TECHNOLOGY 2017; 240:106-114. [PMID: 28286013 DOI: 10.1016/j.biortech.2017.02.086] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/14/2016] [Revised: 02/16/2017] [Accepted: 02/18/2017] [Indexed: 06/06/2023]
Abstract
This study aims to better understand biofouling by algal organic matters (AOM) during seawater pretreatment by microfiltration (MF). To simulate AOM biofouling, sodium alginate (SA) solutions with three different concentrations (2, 20 and 50ppm) were filtered in dead-end mode with MF membrane. A modelling approach with blocking laws was used to identify the fouling mechanisms behind flux decline with time. The effect of SA concentration and cations such as Na+ (0.6M) and Ca2+ (0.015M) addition to SA solution on fouling mechanisms was studied. While for low SA concentration (2ppm), fouling occurs within two phases: a pore constriction phase followed by cake formation phase, for high SA concentration (50ppm), fouling occurs within only one phase controlled by cake formation. The addition of Na+ (0.6M) or Ca2+ (0.015M) to SA solution mitigates membrane fouling, however, the addition of both cations enhances fouling by formation of dense cake layer on membrane.
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Affiliation(s)
- Amine Charfi
- Department of Environmental Engineering, Inha University, Namgu Yonghyun dong 253, Incheon, Republic of Korea
| | - Hoseok Jang
- Department of Environmental Engineering, Inha University, Namgu Yonghyun dong 253, Incheon, Republic of Korea
| | - Jeonghwan Kim
- Department of Environmental Engineering, Inha University, Namgu Yonghyun dong 253, Incheon, Republic of Korea.
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