1
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Zhang J, Zhao S, Liu Q, Chen Q, Liu H, Kong B. High internal phase emulsions stabilized by pea protein isolate modified by ultrasound and pH-shifting: Effect of chitosan self-assembled particles. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108715] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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2
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Lux J, Kieserling H, Koop J, Drusch S, Schwarz K, Keppler J, Steffen-Heins A. Identification of an optimized ratio of amyloid and non-amyloid fractions in engineered fibril solutions from whey protein isolate for improved foaming. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.130849] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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3
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Hou N, Zhao X, Han Z, Jiang X, Fang Y, Chen Y, Li D. Dodecenylsuccinic anhydride-modified oxalate decarboxylase loaded with magnetic nano-Fe 3O 4@SiO 2 for demulsification of oil-in-water emulsions. CHEMOSPHERE 2022; 308:136595. [PMID: 36167213 DOI: 10.1016/j.chemosphere.2022.136595] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/06/2022] [Revised: 09/19/2022] [Accepted: 09/21/2022] [Indexed: 06/16/2023]
Abstract
The inability to demulsify oil-in-water emulsions via green and efficient processes is a challenging problem in many industrial processes. As a novel biodemulsifier, protein demulsifiers display excellent dispersibility and stability, but their demulsification mechanisms are not clear, which severely restricts their large-scale production and application. In this study, the demulsification mechanism of the high-efficiency protein biodemulsifier oxalate decarboxylase (Bacm OxdC), which is secreted by the Bacillus mojavensis XH1 strain, for an oil-in-water emulsion was analyzed. The results showed that Bacm OxdC was spontaneously adsorbed at the oil-water interface and turned its hydrophobic amino acids outward to increase its hydrophobicity and break the emulsified system. Furthermore, it effectively reduced the oil-water interfacial tension and interfacial film strength, thereby reducing the oil-water interfacial energy and finally enabling demulsification. To further improve the demulsification efficiency and reusability, Fe3O4@SiO2@OxdC-DDSA was prepared. This method provided a magnetic response for Bacm OxdC and enabled efficient demulsification. The demulsification rate of Fe3O4@SiO2@OxdC-DDSA reached 98.1% at 24 h, which was 30.7% higher than that of the original Bacm OxdC. After three cycles, the demulsification rate still reached 89.3%, proving it has excellent recyclability. This work is the first study on the demulsification mechanism of protein biodemulsifiers and provides useful insights into the demulsification mechanism of biodemulsifiers for oil-in-water emulsions. In addition, a promising high-efficiency modification technique for protein biodemulsifiers was proposed, which provided information for the development of biodemulsifiers for oil-water separation.
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Affiliation(s)
- Ning Hou
- College of Resources and Environment, Northeast Agricultural University, No. 600 Changjiang Street, Harbin, Heilongjiang, 150030, PR China
| | - Xin Zhao
- College of Resources and Environment, Northeast Agricultural University, No. 600 Changjiang Street, Harbin, Heilongjiang, 150030, PR China
| | - Ziyi Han
- College of Resources and Environment, Northeast Agricultural University, No. 600 Changjiang Street, Harbin, Heilongjiang, 150030, PR China
| | - Xinxin Jiang
- College of Resources and Environment, Northeast Agricultural University, No. 600 Changjiang Street, Harbin, Heilongjiang, 150030, PR China
| | - Yongping Fang
- College of Resources and Environment, Northeast Agricultural University, No. 600 Changjiang Street, Harbin, Heilongjiang, 150030, PR China
| | - Yun Chen
- College of Resources and Environment, Northeast Agricultural University, No. 600 Changjiang Street, Harbin, Heilongjiang, 150030, PR China
| | - Dapeng Li
- College of Resources and Environment, Northeast Agricultural University, No. 600 Changjiang Street, Harbin, Heilongjiang, 150030, PR China.
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4
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Zhang M, Fan L, Liu Y, Huang S, Li J. Effects of proteins on emulsion stability: The role of proteins at the oil-water interface. Food Chem 2022; 397:133726. [PMID: 35908463 DOI: 10.1016/j.foodchem.2022.133726] [Citation(s) in RCA: 25] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Revised: 06/26/2022] [Accepted: 07/14/2022] [Indexed: 11/15/2022]
Abstract
To obtain a stable protein-added emulsion system, researchers have focused on the design of the oil-water interface. This review discussed the updated details of protein adsorption behavior at the oil-water interface. We evaluated methods of monitoring interfacial proteins as well as their strengths and limitations. Based on the effects of structure on protein adsorption, we summarized the contribution of pre-changing methods to adsorption. In addition, the interaction of proteins and other surface-active molecules at the interface had been emphasized. Results showed that protein adsorption is affected by conformation, oil polarity and aqueous environments. The monitoring of interfacial proteins through spectroscopic properties in actual emulsion systems is an emerging trend. Pre-changing could improve the protein adsorption and the purpose of pre-changing of proteins is similar. In the interaction with other surface-active molecules, co-adsorption is desirable. By co-adsorption, the respective advantages can be exploited to obtain a more stable emulsion system.
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Affiliation(s)
- Mi Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Liuping Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Shengquan Huang
- Nuspower Greatsun (Guangdong) Biotechnology Co., Ltd., Guangzhou 510931, China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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5
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Modification of β-lactoglobulin by phenolic conjugations: Protein structural changes and physicochemical stabilities of stripped hemp oil-in-water emulsions stabilized by the conjugates. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107578] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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6
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Reineccius G. Flavor interactions with proteins. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100884] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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7
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Tian L, Zhang S, Yi J, Zhu Z, Cui L, Decker EA, McClements DJ. Factors impacting the antioxidant/prooxidant activity of tea polyphenols on lipids and proteins in oil-in-water emulsions. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113024] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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8
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Characterization of Conjugates between α-Lactalbumin and Benzyl Isothiocyanate-Effects on Molecular Structure and Proteolytic Stability. Molecules 2021; 26:molecules26206247. [PMID: 34684828 PMCID: PMC8539348 DOI: 10.3390/molecules26206247] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Revised: 10/12/2021] [Accepted: 10/12/2021] [Indexed: 11/27/2022] Open
Abstract
In complex foods, bioactive secondary plant metabolites (SPM) can bind to food proteins. Especially when being covalently bound, such modifications can alter the structure and, thus, the functional and biological properties of the proteins. Additionally, the bioactivity of the SPM can be affected as well. Consequently, knowledge of the influence of chemical modifications on these properties is particularly important for food processing, food safety, and nutritional physiology. As a model, the molecular structure of conjugates between the bioactive metabolite benzyl isothiocyanate (BITC, a hydrolysis product of the glucosinolate glucotropaeolin) and the whey protein α-lactalbumin (α-LA) was investigated using circular dichroism spectroscopy, anilino-1-naphthalenesulfonic acid fluorescence, and dynamic light scattering. Free amino groups were determined before and after the BITC conjugation. Finally, mass spectrometric analysis of the BITC-α-LA protein hydrolysates was performed. As a result of the chemical modifications, a change in the secondary structure of α-LA and an increase in surface hydrophobicity and hydrodynamic radii were documented. BITC modification at the ε-amino group of certain lysine side chains inhibited tryptic hydrolysis. Furthermore, two BITC-modified amino acids were identified, located at two lysine side chains (K32 and K113) in the amino acid sequence of α-LA.
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9
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Interfacial film formation and film stability of high hydrostatic pressure-treated β-lactoglobulin. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106746] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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10
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Bahmid NA, Dekker M, Fogliano V, Heising J. Modelling the effect of food composition on antimicrobial compound absorption and degradation in an active packaging. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110539] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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11
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Kieserling H, Pankow A, Keppler JK, Wagemans AM, Drusch S. Conformational state and charge determine the interfacial film formation and film stability of β-lactoglobulin. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106561] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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12
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Bahmid NA, Heising J, Dekker M. Multiresponse kinetic modelling of the formation, release, and degradation of allyl isothiocyanate from ground mustard seeds to improve active packaging. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110370] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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13
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Zheng H, Shiming L, Gaozhan X, Dingding R, Wenhong C, Chaohua Z, Jianjun Y. Effect of heat pretreatment before isoelectric solubilisation/precipitation on the characteristics of Pacific oyster (
Crassostrea hongkongensis
) and Antarctic krill (
Euphausia superba
) protein isolates. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14702] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Huina Zheng
- College of Food Science and Technology Guangdong Ocean University Zhanjiang524088China
- Shenzhen Institute of Guangdong Ocean University Shenzhen518116China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety Zhanjiang524088China
| | - Liang Shiming
- College of Food Science and Technology Guangdong Ocean University Zhanjiang524088China
| | - Xue Gaozhan
- College of Food Science and Technology Guangdong Ocean University Zhanjiang524088China
| | - Ren Dingding
- College of Food Science and Technology Guangdong Ocean University Zhanjiang524088China
| | - Cao Wenhong
- College of Food Science and Technology Guangdong Ocean University Zhanjiang524088China
- Shenzhen Institute of Guangdong Ocean University Shenzhen518116China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety Zhanjiang524088China
| | - Zhang Chaohua
- College of Food Science and Technology Guangdong Ocean University Zhanjiang524088China
- Shenzhen Institute of Guangdong Ocean University Shenzhen518116China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety Zhanjiang524088China
- Key Laboratory of Inshore Resources Biotechnology (Quanzhou Normal University) Fujian Province University Quanzhou362000China
| | - Yuan Jianjun
- Key Laboratory of Inshore Resources Biotechnology (Quanzhou Normal University) Fujian Province University Quanzhou362000China
- College of Oceanology and Food Science Quanzhou Normal University Quanzhou362000China
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14
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Keppler JK, Heyse A, Scheidler E, Uttinger MJ, Fitzner L, Jandt U, Heyn TR, Lautenbach V, Loch JI, Lohr J, Kieserling H, Günther G, Kempf E, Grosch JH, Lewiński K, Jahn D, Lübbert C, Peukert W, Kulozik U, Drusch S, Krull R, Schwarz K, Biedendieck R. Towards recombinantly produced milk proteins: Physicochemical and emulsifying properties of engineered whey protein beta-lactoglobulin variants. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106132] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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15
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Wang L, Dekker M, Heising J, Fogliano V, Berton-Carabin CC. Carvacrol release from PLA to a model food emulsion: Impact of oil droplet size. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107247] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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16
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Covalent modification of food proteins by plant-based ingredients (polyphenols and organosulphur compounds): A commonplace reaction with novel utilization potential. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.04.023] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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17
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Oehlke K, Keppler JK, Milsmann J, Mayer-Miebach E, Greiner R, Steffen-Heins A. Adsorption of β-lactoglobulin to solid lipid nanoparticles (SLN) depends on encapsulated compounds. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.12.005] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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