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Qin YQ, Fan YG, Ren JN, Wang LY, Han NF, Fan G. Structural and functional properties of whey protein isolate-inulin conjugates prepared with ultrasound or wet heating method. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:7281-7290. [PMID: 38655901 DOI: 10.1002/jsfa.13549] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/07/2023] [Revised: 03/25/2024] [Accepted: 04/24/2024] [Indexed: 04/26/2024]
Abstract
BACKGROUND Whey protein isolate (WPI) generally represents poor functional properties such as thermal stability, emulsifying activity and antioxidant activity near its isoelectric point or high temperatures, which limit its application in the food industry. The preparation of WPI-polysaccharide covalent conjugates based on Maillard reaction is a promising method to improve the physical and chemical stability and functional properties of WPI. In this research, WPI-inulin conjugates were prepared through wet heating method and ultrasound method and their structural and functional properties were examined. RESULTS In conjugates, the free amino acid content was reduced, the high molecular bands were emerged at sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), new C-N bonds were formed in Fourier-transform infrared (FTIR) spectroscopy, and fluorescence intensity was reduced compared with WPI. Furthermore, the result of circular dichroism (CD) spectroscopy also showed that the secondary structure of conjugates was changed. Conjugates with ultrasound treatment had better structural properties compared with those prepared by wet heating treatment. The functional properties such as thermal stability, emulsifying activity index (EAI), emulsion stability (ES) and antioxidant activity of conjugates with wet heating treatment were significantly improved compared with WPI. The EAI and ES of conjugates with ultrasound treatment were the highest, but the thermal stability and antioxidant activity were only close to that of the conjugates with wet heating treatment for 2 h. CONCLUSION This study revealed that WPI-inulin conjugates prepared with ultrasound or wet heating method not only changed the structural characteristics of WPI but also could promote its functional properties including thermal stability, EAI, ES and antioxidant activity. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Yu-Qing Qin
- College of Food Science and Technology, Huazhong Agricultural University, Key Laboratory of Environment Correlative Dietology of Ministry of Education, Wuhan, China
| | - Yan-Ge Fan
- Institute of Chemistry Co. Ltd, Henan Academy of Sciences, Zhengzhou, China
| | - Jing-Nan Ren
- College of Food Science and Technology, Huazhong Agricultural University, Key Laboratory of Environment Correlative Dietology of Ministry of Education, Wuhan, China
| | - Liu-Yan Wang
- College of Food Science and Technology, Huazhong Agricultural University, Key Laboratory of Environment Correlative Dietology of Ministry of Education, Wuhan, China
| | - Nan-Feng Han
- Institute of Chemistry Co. Ltd, Henan Academy of Sciences, Zhengzhou, China
| | - Gang Fan
- College of Food Science and Technology, Huazhong Agricultural University, Key Laboratory of Environment Correlative Dietology of Ministry of Education, Wuhan, China
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2
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Wang F, Li J, Qi Q, Mao Y, Yan X, Li X, Mu Y, Zhang H, Zhao C, Liu J. Structural, physicochemical and digestive properties of non-covalent and covalent complexes of ultrasound treated soybean protein isolate with soybean isoflavone. Food Res Int 2024; 189:114571. [PMID: 38876583 DOI: 10.1016/j.foodres.2024.114571] [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: 04/04/2024] [Revised: 05/26/2024] [Accepted: 05/26/2024] [Indexed: 06/16/2024]
Abstract
The non-covalent and covalent complexes of ultrasound treated soybean protein isolate (SPI) and soybean isoflavone (SI) were prepared, and the structure, physicochemical properties and in vitro digestion characteristics of SPI-SI complexes were investigated. Ultrasonic treatment increased the non-covalent and covalent binding degree of SPI with SI, and the 240 W ultrasonic covalent complexes had higher binding efficiency. Appropriate ultrasonic treatment caused more uniform particle size distribution, lower average particle size and higher surface charge, which enhanced the free sulfhydryl groups and surface hydrophobicity, thus improving the stability, solubility and emulsifying properties of complexes. Ultrasonic treatment resulted in more disordered secondary structure, tighter tertiary conformation, higher thermal stability and stronger SPI-SI covalent interactions of complexes. These structural modifications of particles had important effects on the chemical stability and gastrointestinal digestion fate of SI. The ultrasonic covalent complexation had a greater resistance to heat-induced chemical degradation of SI and improved its chemical stability. Furthermore, the 240 W ultrasonic covalent complexes showed lower protein digestibility during digestion, and provided stronger protection for SI, which improved the digestion stability and antioxidant activity. Therefore, appropriate ultrasound promoted SPI-SI interactions to improve the stability and functional properties of complexes, which provided a theoretical basis for the development of new complexes and their applications in functional foods.
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Affiliation(s)
- Fang Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Jinying Li
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Qi Qi
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Yuxuan Mao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Xiaopian Yan
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Xinqi Li
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Yanfei Mu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Hao Zhang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Chengbin Zhao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China.
| | - Jingsheng Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
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3
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Betchem G, Dabbour M, Akter Tuly J, Flavorta Billong L, Ma H. Experimental investigation into the implications of low-intensity magnetic field treatment on the structural and functional properties of rapeseed meal during biofermentation. Food Chem 2024; 446:138858. [PMID: 38430766 DOI: 10.1016/j.foodchem.2024.138858] [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: 09/08/2023] [Revised: 02/08/2024] [Accepted: 02/24/2024] [Indexed: 03/05/2024]
Abstract
The functionality of rapeseed meal is limited, to acquire more utilization, the functional attributes were improved by altering its structural features using magnetic field-assisted solid fermentation. The magnetic treatment was performed every 24 h (specifically at 24, and 48 h), each treatment having a duration of 4 h. The magnetic intensity was set at 120 Gs, and the fermentation temperature 37 °C. Magnetic field-assisted solid fermentation resulted in higher surface hydrophobicity, fluorescence intensity, UV absorption, and sulfhydryl groups of rapeseed meal. Magnetic field treatment considerably enhanced solubility, antioxidant activity, emulsifying activity, and stability by 8.8, 19.5, 20.7, and 12.3 %, respectively. Magnetic field-assisted solid fermentation also altered rapeseed meal structure, as shown by scanning electron microscopy, atomic force microscopy, and Raman spectroscopy outcomes. Correlation analysis displayed positive interrelationships between functional characteristics, and surface hydrophobicity, β-sheets, and polydispersity index.
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Affiliation(s)
- Garba Betchem
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
| | - Mokhtar Dabbour
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, P.O. Box 13736, Moshtohor, Qaluobia, Egypt
| | - Jamila Akter Tuly
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | | | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
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4
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Yuan M, Cao Y, Zheng H, Chen K, Lu Y, Wang J, Zhu L, Chen M, Cai Z, Shen Y. Structural and functional properties of Maillard-reacted casein phosphopeptides with different carbohydrates. Food Sci Biotechnol 2024; 33:1603-1614. [PMID: 38623432 PMCID: PMC11016028 DOI: 10.1007/s10068-023-01463-2] [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: 06/16/2023] [Revised: 09/18/2023] [Accepted: 10/10/2023] [Indexed: 04/17/2024] Open
Abstract
This study used glucose, fructose, maltose and dextran to explore the effects of different carbohydrates on the Maillard reaction of casein phosphopeptides (CPP). The color parameter results showed that heating time from 1 to 5 h led to brown color, which was consistent with the observed increased in browning intensity. Fourier transform infrared spectroscopy results verified that four carbohydrates reacted with CPP to produce Maillard conjugates. Fluorescence spectroscopy showed that the Maillard reaction changed the tertiary structure of CPP by decreasing the intrinsic fluorescence intensity and surface hydrophobicity compared with the CPP-carbohydrate mixture. At the same time, the Maillard reaction effectively improved the emulsifying properties, reducing power and DPPH radical scavenging activity of CPP. Furthermore, this study also found that glucose and fructose improved CPP more than maltose and dextran. Therefore, monosaccharides have good potential in modifying CPP via the Maillard reaction. Graphical Abstract
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Affiliation(s)
- Meng Yuan
- College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045 China
| | - Yu Cao
- College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045 China
| | - Haoyang Zheng
- College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045 China
| | - Kunlin Chen
- College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045 China
| | - Yuping Lu
- College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045 China
| | - Jing Wang
- College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045 China
| | - Liqin Zhu
- College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045 China
| | - Ming Chen
- College of Agronomy, Jiangxi Agricultural University, Nanchang, 330045 China
| | - Zhipeng Cai
- College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045 China
| | - Yonggen Shen
- College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045 China
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5
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Wang Y, Ji M, Xing M, Bao A, Wang D, Li L, Song G, Yuan T, Gong J. Effects of ultrasound and thermal treatment on the interaction between hyaluronic acid and lactoferrin: Preparation, structures and functionalities. Int J Biol Macromol 2024; 272:132812. [PMID: 38825275 DOI: 10.1016/j.ijbiomac.2024.132812] [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: 03/18/2024] [Revised: 05/22/2024] [Accepted: 05/30/2024] [Indexed: 06/04/2024]
Abstract
Complexes of polysaccharides and proteins have superior physicochemical and functional properties compared to single proteins or polysaccharides. In this study, lactoferrin-hyaluronic acid (LF-HA) complexes were prepared by both ultrasonic and thermal treatment. Appropriate preparation conditions, including ultrasonic and thermal treatment conditions, have been established. The complexes formed by different methods were structurally characterized by sodium dodecyl sulfate polyacrylamide gel electrophoresis, fourier transform infrared spectroscopy, and circular dichroism spectroscopy. Ultrasound formed non-covalent binding, while thermal treatment generated covalent bonding, altering the structure of LF. The LF-HA complexes showed improved heat stability, foaming stability, emulsifying activity and antioxidant capacity, but deceased foaming ability. Iron binding ability could only be improved by HA through thermal treatment. Moreover, the in vitro digestibility of LF-HA complexes decreased to below 80 % compared to LF.
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Affiliation(s)
- Yushi Wang
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China
| | - Miao Ji
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China
| | - Mengjiao Xing
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China
| | - Anxiu Bao
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China
| | - Danli Wang
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China.
| | - Ling Li
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China
| | - Gongshuai Song
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China
| | - Tinglan Yuan
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China
| | - Jinyan Gong
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China.
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Ji H, Wang Q, Wang X, Zhang L, Yang P. Pea protein-inulin conjugate prepared by atmospheric pressure plasma jet combined with glycosylation: structure and emulsifying properties. Front Nutr 2024; 11:1416753. [PMID: 38826578 PMCID: PMC11140046 DOI: 10.3389/fnut.2024.1416753] [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: 04/13/2024] [Accepted: 05/06/2024] [Indexed: 06/04/2024] Open
Abstract
Pea protein is one of plant proteins with high nutritional value, but its lower solubility and poor emulsifying properties limit its application in food industry. Based on wet-heating glycosylation of pea protein and inulin, effects of discharge power of atmospheric pressure plasma jet (APPJ) on structure, solubility, and emulsifying ability of pea protein-inulin glycosylation conjugate were explored. Results indicated that the APPJ discharge power did not affect the primary structure of pea protein. However, changes in secondary and spatial structure of pea protein were observed. When APPJ discharge power was 600 W, the solubility of glycosylation conjugate was 75.0% and the emulsifying stability index was 98.9 min, which increased by 14.85 and 21.95% than that of only glycosylation sample, respectively. These findings could provide technical support for APPJ treatment combination with glycosylation to enhance the physicochemical properties of plant-based proteins.
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Affiliation(s)
| | | | | | - Lingwen Zhang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
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7
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Zhong L, Xu J, Hu Q, Zhan Q, Ma N, Zhao M, Zhao L. Improved bioavailability and antioxidation of β-carotene-loaded biopolymeric nanoparticles stabilized by glycosylated oat protein isolate. Int J Biol Macromol 2024; 263:130298. [PMID: 38382783 DOI: 10.1016/j.ijbiomac.2024.130298] [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: 11/15/2023] [Revised: 02/03/2024] [Accepted: 02/17/2024] [Indexed: 02/23/2024]
Abstract
The limited bioavailability of β-carotene hinders its potential application in functional foods, despite its excellent antioxidant properties. Protein-based nanoparticles have been widely used for the delivery of β-carotene to overcome this limitation. However, these nanoparticles are susceptible to environmental stress. In this study, we utilized glycosylated oat protein isolate to prepare nanoparticles loaded with β-carotene through the emulsification-evaporation method, aiming to address this challenge. The results showed that β-carotene was embedded into the spherical nanoparticles, exhibiting relatively high encapsulation efficiency (86.21 %) and loading capacity (5.43 %). The stability of the nanoparticles loaded with β-carotene was enhanced in acidic environments and under high ionic strength. The nanoparticles offered protection to β-carotene against gastric digestion and facilitated its controlled release (95.76 % within 6 h) in the small intestine, thereby leading to an improved in vitro bioavailability (65.06 %) of β-carotene. This improvement conferred the benefits on β-carotene nanoparticles to alleviate tert-butyl hydroperoxide-induced oxidative stress through the upregulation of heme oxygenase-1 and NAD(P)H quinone dehydrogenase 1 expression, as well as the promotion of nuclear translocation of nuclear factor-erythroid 2-related factor 2. Our study suggests the potential for the industry application of nanoparticles based on glycosylated proteins to effectively deliver hydrophobic nutrients and enhance their application.
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Affiliation(s)
- Lei Zhong
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Juan Xu
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China.
| | - Qiuhui Hu
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Qiping Zhan
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Ning Ma
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Mingwen Zhao
- College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China
| | - Liyan Zhao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
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8
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Han Y, Li L, Wei F, Zhang F, Pan Z, Wei Y, Wang L. Dandelion polysaccharides improve the emulsifying properties and antioxidant capacities of emulsions stabilized by whey protein isolate. Food Chem X 2024; 21:101218. [PMID: 38384685 PMCID: PMC10878858 DOI: 10.1016/j.fochx.2024.101218] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2023] [Revised: 01/31/2024] [Accepted: 02/08/2024] [Indexed: 02/23/2024] Open
Abstract
In this study, the effects of dandelion polysaccharide (DP) and its carboxymethylated derivative (CMDP) on the emulsifying characteristics and antioxidant capacities of emulsions stabilized by whey protein isolate (WPI) were determined. The addition of both DP and CMDP reduced the particle size and zeta potential of the emulsions. Using 1.0 % WPI and 1.0 % CMDP as emulsifier, the emulsifying activity index (EAI) and emulsifying stability index (ESI) were 32.61 ± 0.11 m2/g and 42.58 ± 0.13 min, respectively, which were higher than the corresponding values of 27.19 ± 0.18 m2/g and 36.17 ± 0.15 min with 1.0 % WPI and 1.0 % DP. Fourier-transform infrared spectroscopy (FT-IR), far-ultraviolet circular dichroism (Far-UV CD), and fluorescence (FS) spectra analyses confirmed that the α-helix and β-sheet structures in WPI-polysaccharide complexes were reduced compared with those in pure WPI, whereas the random-coil content was enhanced by the addition of polysaccharides. Moreover, DP and CMDP effectively improved the antioxidant capacity and inhibited oxidation of the emulsions during storage. Therefore, DP and its carboxymethylated derivative exhibit great potential to be applied in the emulsion-based delivery system.
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Affiliation(s)
- Yujun Han
- College of Plant Protection, Northeast Agricultural University, Harbin 150030, China
| | - Lianyu Li
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Fangming Wei
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Fengjie Zhang
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Zhaoyang Pan
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Yanhui Wei
- College of Intelligent Systems Science and Engineering, Harbin Engineering University, Harbin, China
| | - Libo Wang
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
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Ud Din J, Li H, Li Y, Liu X, Al-Dalali S. Conjugation of Soybean Proteins 7S/11S Isolate with Glucose/Fructose in Gels through Wet-Heating Maillard Reaction. Gels 2024; 10:237. [PMID: 38667656 PMCID: PMC11049473 DOI: 10.3390/gels10040237] [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: 02/08/2024] [Revised: 03/20/2024] [Accepted: 03/26/2024] [Indexed: 04/28/2024] Open
Abstract
Conjugation with glucose (G) and fructose (F) via the Maillard reaction under the wet-heating condition is a natural and non-toxic method of improving the technological functions of 7S/11S proteins in different kinds of gels. It may be used as an affordable supply of emulsifiers and an excellent encapsulating matrix for gels. This study aimed to create a glucose/fructose-conjugated 7S/11S soy protein via the Maillard reaction. The conjugation was confirmed by determining the SDS-PAGE profile and circular dichroism spectra. In addition, these conjugates were comprehensively characterized in terms of grafting degree, browning degree, sulfhydryl content, surface hydrophobicity (H0), and differential scanning calorimetry (DSC) through various reaction times (0, 24, 48, and 72 h) to evaluate their ability to be used in food gels. The functional characteristics of the 7S/11S isolate-G/F conjugate formed at 70 °C, with a high degree of glycosylation and browning, were superior to those obtained at other reaction times. The SDS-PAGE profile indicated that the conjugation between the 7S and 11S proteins and carbohydrate sources of G and F through the Maillard reaction occurred. Secondary structural results revealed that covalent interactions with G and F affected the secondary structural components of 7S/11S proteins, leading to increased random coils. When exposed to moist heating conditions, G and F have significant potential for protein alteration through the Maillard reaction. The results of this study may provide new insights into protein modification and establish the theoretical basis for the therapeutic application of both G and F conjugation with soy proteins in different food matrixes and gels.
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Affiliation(s)
- Jalal Ud Din
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China
| | - He Li
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China
- National Soybean Processing Industry Technology Innovation Center, Beijing 100048, China
| | - You Li
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China
| | - Xinqi Liu
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China
- National Soybean Processing Industry Technology Innovation Center, Beijing 100048, China
| | - Sam Al-Dalali
- Department of Food Science and Technology, Faculty of Agriculture and Food Science, Ibb University, Ibb 70270, Yemen
- School of Food and Health, Guilin Tourism University, Guilin 541006, China
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10
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Li Z, Jiang H, Guo M, Zhang Z, You X, Wang X, Ma M, Zhang X, Wang C. Effect of various oligosaccharides on casein solubility and other functional properties: Via Maillard reaction. Int J Biol Macromol 2024; 259:129148. [PMID: 38176483 DOI: 10.1016/j.ijbiomac.2023.129148] [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: 11/05/2023] [Revised: 12/06/2023] [Accepted: 12/28/2023] [Indexed: 01/06/2024]
Abstract
This study explored the improvement of casein (CN)'s properties by conjugating it with oligosaccharides, namely, fructooligosaccharide (FOS), galactooligosaccharide (GOS), isomaltooligosaccharide (IMO), and xylo-oligosaccharide (XOS) via Maillard reaction to identify the most optimal oligosaccharides and modification conditions. The degree of grafting was 30.5 ± 0.41 % for CN-FOS, 33.7 ± 0.62 % for CN-GOS, 38.9 ± 0.51 % for CN-IMO, and 43.7 ± 0.54 % for CN-XOS. With the degree of grafting rising, more oligosaccharides were conjugated, causing greater changes in CN properties. The CN-XOS underwent significant alterations, as the introduction of oligosaccharides led to a decrease in particle size by around 51 nm. Furthermore, the hydroxyl groups caused a reduction in surface hydrophobicity, which in turn decreased the proportion of hydrophobic groups. The solubility of CN-XOS increased significantly at pH 3, by approximately 30.99 %. Additionally, the conjugation of oligosaccharides substantially boosted the rates of DPPH, ABTS, and -OH radical scavenging by 4.61 times, 2.20 times, and 2.58 times, respectively, and also improved the thermal stability of the modified CN. Moreover, the process lowered the protein digestibility, possibly enhancing its applicability as an active substance transporter. This research offers additional theoretical backing for altering CN with oligosaccharides and implementing it in the food and pharmaceutical sectors.
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Affiliation(s)
- Zhenghao Li
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
| | - Hua Jiang
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
| | - Min Guo
- Network Information Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
| | - Zheng Zhang
- Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China.
| | - Xinyu You
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
| | - Xipeng Wang
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
| | - Mengjia Ma
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
| | - Xiaoning Zhang
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
| | - Cunfang Wang
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
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11
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Han L, Li J, Jiang Y, Lu K, Yang P, Jiang L, Li Y, Qi B. Changes in the structure and functional properties of soybean isolate protein: Effects of different modification methods. Food Chem 2024; 432:137214. [PMID: 37651782 DOI: 10.1016/j.foodchem.2023.137214] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 08/12/2023] [Accepted: 08/17/2023] [Indexed: 09/02/2023]
Abstract
Soybean protein isolate (SPI) is an important plant protein in food processing; however, its spherical structure prevents the exposure of its hydrophobic residues and affects its functional properties. In this study, we elucidate the effects of deamidation, phosphorylation, and glycosylation on the structure (Fourier-transform infrared spectroscopy, circular dichroism, fluorescence, and scanning electron microscopy) and functional properties (solubility, emulsifying activity index (EAI), and emulsifying stability index (ESI)) of SPI. The zeta potentials of the deamidated, phosphorylated, and glycosylated (DSPI, PSPI, and MSPI, respectively) samples decreased significantly (p < 0.05) relative to those of SPI. The functional properties of the modified SPI samples were improved, with MSPI-2 showing the best solubility (86.73 ± 0.34%), EAI (118.89 ± 0.73 m2/g), and ESI (273.33 ± 0.59 min). Moreover, the effects of the three modifications on the SPI functional properties increase in the order MSPI > PSPI > DSPI. These results provide a theoretical understanding the relationship between the modifications and SPI structure.
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Affiliation(s)
- Lu Han
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; College of Veterinary Medicine, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jinlong Li
- College of Veterinary Medicine, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yitong Jiang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Keyang Lu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Panpan Yang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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12
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Wu K, Li Y, Chen J. Effect of pH on the Structure, Functional Properties and Rheological Properties of Collagen from Greenfin Horse-Faced Filefish ( Thamnaconus septentrionalis) Skin. Mar Drugs 2024; 22:45. [PMID: 38248670 PMCID: PMC10817565 DOI: 10.3390/md22010045] [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: 12/10/2023] [Revised: 01/06/2024] [Accepted: 01/10/2024] [Indexed: 01/23/2024] Open
Abstract
Collagen is an important biopolymer widely used in food, cosmetics and biomedical applications. Understanding the effect of pH on the structure and properties of collagen is beneficial for its further processing and exploitation. In this study, greenfin horse-faced filefish skin collagen (GHSC) was prepared and identified as a type I collagen. We systematically investigated the effect of pH on the structural, functional and rheological properties of GHSC. Scanning electron microscopy showed that the collagen morphology changed from an ordered stacked sheet structure to a rough silk-like structure as pH increased. Gaussian-fitted Fourier infrared spectroscopy results of the collagen revealed that it unfolded with increasing pH. Moreover, the ordered structure was reduced, and random coils became the dominant conformation. Its β-sheet and random coil contents increased from 18.43 ± 0.08 and 33.62 ± 0.17 to 19.72 ± 0.02 and 39.53 ± 1.03%, respectively, with increasing pH. α-helices and β-turns decreased from 35.00 ± 0.26 and 12.95 ± 0.01 to 29.39 ± 0.92 and 11.36 ± 0.10%, respectively. The increase in β-sheets and random coils allowed the pI-treated collagen to exhibit maximum water contact angle. The emulsification and foaming properties decreased and then increased with increasing pH in a V-shape. The increased net surface charge and β-sheets in collagen benefited its emulsification and foaming properties. The rheological results showed that the protoprotein exhibited shear-thinning properties in all pH ranges. The collagen solutions showed liquid-like behaviour in low-pH (2, 4) solutions and solid-like behaviour in high-pH (6, 7.83 and 10) solutions. Moreover, the frequency-dependent properties of the storage modulus (G') and loss modulus (G″) of the collagen solutions weakened with increasing pH. Collagen has considerable frequency-dependent properties of G' and G″ at low pH (2, 4). Thus, the importance of collagen raw material preparation for subsequent processing was emphasised, which may provide new insights into applying collagen-based materials in food, biomaterials and tissue engineering.
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Affiliation(s)
| | | | - Junde Chen
- Technical Innovation Center for Utilization of Marine Biological Resources, Third Institute of Oceanography, Ministry of Natural Resources, Xiamen 361005, China; (K.W.); (Y.L.)
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13
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Xu H, Pan J, Hao J, Dabbour M, Mintah BK, Huang L, Dai C, Ma H, He R. Inhibition of cross-linked lysinoalanine formation in pH 12.5-shifted silkworm pupa protein, and functionality thereof: Effect of ultrasonication and glycation. Int J Biol Macromol 2024; 256:128120. [PMID: 37977474 DOI: 10.1016/j.ijbiomac.2023.128120] [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: 08/10/2023] [Revised: 11/11/2023] [Accepted: 11/14/2023] [Indexed: 11/19/2023]
Abstract
We added three different carbohydrates (Xylose/Xyl, Maltose/Mal, and Sodium alginate/Sal) to pH12.5-shifted silkworm pupa protein isolates (SPPI), and examined the influence of multi-frequency ultrasound (US) on them, with reference to lysinoalanine (LAL) formation, changes in conformational characteristics and functionality. Results showed that, the LAL content of the glycoconjugates - SPPI-Xyl, SPPI-Mal, and SPPI-Sal decreased by 1.47, 1.39, and 1.54 times, respectively, compared with the control. Notably, ultrasonication further reduced the LAL content by 45.85 % and brought SPPI-Xyl highest graft degree (57.14 %). SPPI-Xyl and SPPI-Mal were polymerized by different non-covalent bonds, and SPPI-Sal were polymerized through ionic, hydrogen, and disulfide (covalent/non-covalent) bonds. Significant increase in turbidity, Maillard reaction products and the formation of new hydroxyl groups was detected in grafted SPPI (p < 0.05). US and glycation altered the structure and surface topography of SPPI, in which sugars with high molecular weight were more likely to aggregate with SPPI into enormous nanoparticles with high steric hindrance. Compared to control, the solubility at pH 7.0, emulsifying capacity and stability, and foaming capacity of SPPI-US-Xyl were respectively increased by 244.33 %, 86.5 %, 414.67 %, and 31.58 %. Thus, combined US and xylose-glycation could be an effective approach for minimizing LAL content and optimizing functionality of SPPI.
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Affiliation(s)
- Haining Xu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Jiayin Pan
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Jing Hao
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Mokhtar Dabbour
- Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, P.O. Box 13736, Moshtohor, Qaluobia, Egypt
| | | | - Liurong Huang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Chunhua Dai
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
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14
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Gao K, Zha F, Rao J, Chen B. Nonenzymatic glycation as a tunable technique to modify plant proteins: A comprehensive review on reaction process, mechanism, conjugate structure, and functionality. Compr Rev Food Sci Food Saf 2024; 23:e13269. [PMID: 38284590 DOI: 10.1111/1541-4337.13269] [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: 07/27/2023] [Revised: 10/10/2023] [Accepted: 10/25/2023] [Indexed: 01/30/2024]
Abstract
Plant proteins are expected to become a major protein source to replace currently used animal-derived proteins in the coming years. However, there are always challenges when using these proteins due to their low water solubility induced by the high molecular weight storage proteins. One approach to address this challenge is to modify proteins through Maillard glycation, which involves the reaction between proteins and carbohydrates. In this review, we discuss various chemical methods currently available for determining the indicators of the Maillard reaction in the early stage, including the graft degree of glycation and the available lysine or sugar, which are involved in the very beginning of the reaction. We also provide a detailed description of the most popular methods for determining graft sites and assessing different plant protein structures and functionalities upon non-enzymatic glycation. This review offers valuable insights for researchers and food scientists in order to develop plant-based protein ingredients with improved functionality.
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Affiliation(s)
- Kun Gao
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Fengchao Zha
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Jiajia Rao
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Bingcan Chen
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
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15
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Amiratashani F, Yarmand MS, Kiani H, Askari G, Naeini KK, Parandi E. Comprehensive structural and functional characterization of a new protein-polysaccharide conjugate between grass pea protein (Lathyrus sativus) and xanthan gum produced by wet heating. Int J Biol Macromol 2024; 254:127283. [PMID: 37806423 DOI: 10.1016/j.ijbiomac.2023.127283] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2023] [Revised: 09/28/2023] [Accepted: 10/05/2023] [Indexed: 10/10/2023]
Abstract
The purpose of this work was to use a controlled wet-heating process to promote Maillard reaction (MR) between grass pea protein (GPPI) and xanthan gum (XG), and then analyse structural, functional and antioxidant properties of the conjugate (GPPI-XGCs). During heating, the degree of glycation of all conjugated samples was raised (up to 37.43 %) and, after heating for 24 h, the lightness of the samples decreased by 24.75 %. Circular dichroism showed changes in secondary structure with lower content of α-helix and random coil in conjugates. XRD patterns showed that MR destroyed the crystalline structure of the protein. In addition, Lys and Arg content of the produced conjugates decreased by 16.94 % and 6.17 %, respectively. Functional properties including foaming capacity and stability were increased by 45.17 % and 37.17 %, and solubility reached 98.88 %, due to the protein unfolding driven by MR. GPPI-XGCs showed significantly higher antioxidant activities with maximum ABTS-RS value of 49.57 %. This study revealed how MR can improve GPPI's properties, which can aid the food industry in producing a wide range of plant-based foods. Especially, among other characteristics, the foaming properties were significantly improved and the final product can be introduced as a promising foaming agent to be used in food formulation.
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Affiliation(s)
- Farzane Amiratashani
- Department of Food Science & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Tehran, Iran
| | - Mohammad Saeid Yarmand
- Department of Food Science & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Tehran, Iran.
| | - Hossein Kiani
- Department of Food Science & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Tehran, Iran.
| | - Gholamreza Askari
- Department of Food Science & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Tehran, Iran
| | - Kiana Kassaeian Naeini
- Department of Food Science & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Tehran, Iran
| | - Ehsan Parandi
- Department of Food Science & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Tehran, Iran.
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16
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Song G, Zhou L, Zhao L, Wang D, Yuan T, Li L, Gong J. Analysis of non-covalent interaction between β-lactoglobulin and hyaluronic acid under ultrasound-assisted treatment: Conformational structures and interfacial properties. Int J Biol Macromol 2024; 256:128529. [PMID: 38042327 DOI: 10.1016/j.ijbiomac.2023.128529] [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: 10/07/2023] [Revised: 11/17/2023] [Accepted: 11/29/2023] [Indexed: 12/04/2023]
Abstract
Hyaluronic acid (HA) used as a food ingredient is gaining acceptance and popularity. However, the studies available for the effect of HA concentrations on the properties of β-lactoglobulin (β-LG) were limited. In this study, we investigated that the molecular characterization and functional properties of the complex formed by the non-covalent binding of β-LG and HA, as well as the ultrasound-assisted treatment at acidic pH. The optimal pH and ratio of β-LG/HA were set as 7 and 4:1, respectively. The fluorescence spectroscopy, circular dichroism spectroscopy, and molecular docking results revealed that the addition of HA and ultrasound induced a decrease in random coil and α-helix and an increase in β-sheet contents in β-LG. By the complexation with HA, the thermal stability, freezing stability, and antioxidant properties of β-LG were all improved under ultrasound treatment. The results of the present study can be useful for the modulation of HA based biopolymer complexes and the exploitation as encapsulating or structuring agents in food industry.
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Affiliation(s)
- Gongshuai Song
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China
| | - Like Zhou
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China
| | - Liwei Zhao
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China
| | - Danli Wang
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China
| | - Tinglan Yuan
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China
| | - Ling Li
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China
| | - Jinyan Gong
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China.
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17
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Mao Y, Zhao C, Qi Q, Wang F, Xu X, Zheng M, Zhang H, Wu Y, Liu J. Transglutaminase-induced soybean protein isolate cold-set gels treated with combination of ultrasound and high pressure: Physicochemical properties and structural characterization. Int J Biol Macromol 2023; 253:127525. [PMID: 37863133 DOI: 10.1016/j.ijbiomac.2023.127525] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 10/02/2023] [Accepted: 10/16/2023] [Indexed: 10/22/2023]
Abstract
Soybean protein isolate (SPI) was treated by the combined exposure to ultrasound and high pressure and then subjected to transglutaminase (TGase)-catalyzed cross-linking to prepare SPI cold-set gels. The effects of combined treatments on physicochemical and structural properties of TGase-induced SPI cold-set gels were investigated. The combination of ultrasound and high pressure promoted the covalent disulfide bonds and ε-(γ-glutaminyl) lysine isopeptide bonds as well as non-covalent hydrophobic interactions, which further improved the gelation properties of SPI compared to ultrasound or high pressure alone. In particular, the 480 W ultrasound followed by high pressure treatment of gels led to higher strength (120.53 g), water holding capacity (95.39 %), immobilized water (93.92 %), lightness (42.18), whiteness (51.03), and elasticity (G' = 407 Pa), as well as more uniform and compact microstructure, thus resulting in the improved gel network structure. The combination of two treatments produced more flexible secondary structure, tighter tertiary conformation and higher denaturation degree of protein in the gels, leading to more stable gel structure. The structural modifications of SPI contributed to the improvement of its gelation properties. Therefore, the combined application of ultrasound and high pressure can be an effective method for improving the structure and properties of TGase-induced SPI cold-set gels.
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Affiliation(s)
- Yuxuan Mao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Chengbin Zhao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China.
| | - Qi Qi
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Fang Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Xiuying Xu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Mingzhu Zheng
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Hao Zhang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Yuzhu Wu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Jingsheng Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
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18
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Du T, Liu Z, Guan Q, Xiong T, Peng F. Application of soy protein isolate-xylose conjugates for improving the viability and stability of probiotics microencapsulated by spray drying. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6500-6509. [PMID: 37254470 DOI: 10.1002/jsfa.12728] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Revised: 04/27/2023] [Accepted: 05/30/2023] [Indexed: 06/01/2023]
Abstract
BACKGROUND Production and consumption of probiotics need to meet many adverse stresses, which can reduce their health-promoting effects on humans. Microencapsulation is an effective technique to improve the biological activity of probiotics and wall materials are also required during encapsulation. Application of Maillard reaction products (MRPs) in probiotic delivery is increasing. RESULTS This work aims to study the effects of soy protein isolate (SPI)-xylose conjugates heated at different times on the viability and stability of probiotics. SPI-xylose MRPs formed after heat treatment based on changes in the browning intensity, sodium dodecyl sulfate-polyacrylamide gel electrophoresis and Fourier transform infrared spectroscopy. After heat treatment, α-helix and β-sheet contents of SPI-xylose mixture shifted from 11.3% and 31.3% to 6.4-11.0% and 31.0-36.9%, respectively, and the thermal stability slightly changed. During spray drying, except for MRP240@LAB, probiotic viability was higher in the MRP-based probiotic microcapsules (21.36-25.31%) than in Mix0@LAB (20.17%). MRP-based probiotic microcapsules had smaller particle sizes (431.1-1243.0 nm vs. 7165.0 nm) and greater intestinal digestion tolerance than Mix0@LAB. Moreover, the MRP-based probiotic microcapsules showed better storability than Mix0@LAB and adequate growth and metabolism capacity. CONCLUSION SPI-xylose Maillard reaction products are a promising wall material for probiotics microencapsulation, which can improve bacterial survivability during spray drying and enhance bacterial gastrointestinal digestion resistance. This study sheds light on preparing probiotic microcapsules with superior properties by spray drying. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Tonghao Du
- School of Food Science and Technology, Nanchang University, Nanchang, PR China
| | - Zhanggen Liu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, PR China
| | - Qianqian Guan
- School of Food Science and Technology, Nanchang University, Nanchang, PR China
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, PR China
| | - Tao Xiong
- School of Food Science and Technology, Nanchang University, Nanchang, PR China
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, PR China
| | - Fei Peng
- School of Food Science and Technology, Nanchang University, Nanchang, PR China
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, PR China
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19
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Ma Y, Zhang J, He J, Xu Y, Guo X. Effects of high-pressure homogenization on the physicochemical, foaming, and emulsifying properties of chickpea protein. Food Res Int 2023; 170:112986. [PMID: 37316018 DOI: 10.1016/j.foodres.2023.112986] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 05/11/2023] [Accepted: 05/15/2023] [Indexed: 06/16/2023]
Abstract
In order to expand the utilization of chickpeas in various food products, this study investigated the effects of different homogenization pressures (0-150 MPa) and cycles (1-3) on the physicochemical, and functional properties of chickpea protein. After high-pressure homogenization (HPH) treatment, hydrophobic groups and sulfhydryl groups of chickpea protein was exposed which increased its surface hydrophobicity and decreased its total sulfhydryl content. SDS-PAGE analysis showed that the molecular weight of modified chickpea protein remained unchanged. The particle size and turbidity of chickpea protein significantly decreased with an increase in homogenization pressure and cycles. Furthermore, the solubility, foaming, and emulsifying properties of chickpea protein were all enhanced by HPH treatment. In addition, the emulsions prepared by modified chickpea protein showed better stability capacity due to its smaller particle size and higher zeta potential. Therefore, HPH might be an effective technique to improve the functional properties of chickpea protein.
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Affiliation(s)
- Yigang Ma
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Jian Zhang
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Jinmeng He
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Yingjie Xu
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Xiaobing Guo
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China.
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20
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Wang Q, Zhu Z, Huang T, Huang M, Huang J. Changes in glycated myofibrillar proteins conformation on the formation of Nε-carboxymethyllysine under gradient thermal conditions. Food Chem 2023; 418:136005. [PMID: 37001357 DOI: 10.1016/j.foodchem.2023.136005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 03/09/2023] [Accepted: 03/19/2023] [Indexed: 03/30/2023]
Abstract
Nε-carboxymethyllysine (CML), a frequently used marker of advanced glycation end products (AGEs) in food, was generated in food processing easily and caused changes in myofibrillar proteins (MPs) characterization. The relevance between glycosylated MPs structure alternation and CML formation under thermal conditions have been reported. However, the correlation mechanism was not clear yet. In this work, the influence of gradient heating (50℃, 60℃, 70℃, 80℃, and 90℃) on the different degrees of glycated MPs, which determined the correlation with CML formation in protein structural changes of MPs. In the rising stage of the CML level, glycation accelerated the fibrillation and aggregation behavior of MPs during heating and increased surface hydrophobicity and particle size. The protein cross-linking affected the protein modification caused by heating and glycation. This work highlights the substantial influences of glycosylation and thermal treatments on MPs, which transformed the MPs structural characteristics and CML level.
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21
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Wang X, Lei Y, Rafique H, Zou L, Hu X. Effect of Stir-Frying on Physicochemical and Functional Properties of Oat Protein Isolates. Foods 2023; 12:2670. [PMID: 37509762 PMCID: PMC10378783 DOI: 10.3390/foods12142670] [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: 06/08/2023] [Revised: 07/01/2023] [Accepted: 07/04/2023] [Indexed: 07/30/2023] Open
Abstract
The heat treatment required for the deactivation of enzymes was carried out on crop species such as oats. Stir-frying, a frequently employed method for enzyme inactivation to preserve their desirable shelf life, can result in diminished nutritional value and protein degeneration. The mechanism by which stir-frying affects the oat protein remains largely unknown. Therefore, this study aimed to investigate the physicochemical and functional properties of the extracted oat protein isolates (OPI) at different stir-frying durations (0, 10, 20, and 30 min) at a temperature of 230 °C. The findings of this study demonstrated that stir-frying led to a decrease in the content of amino acids (AA), potentially attributed to the involvement of certain amino acids in the Maillard reaction. As the time of stir-frying increased, the secondary structure of OPI underwent changes: specifically, β-turns transformed into β-sheets. The process of protein denaturation and redistribution of chemical bonds resulted in an increase in the disulfide bond content of OPI, leading to aggregation, large particle size, and reduced digestibility. However, the water retention properties, foaming properties, and emulsification properties of OPI showed improvement. These findings provide valuable insights for the controlled and precise processing of oats and highlight the potential of OPI as a functional food.
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Affiliation(s)
- Xia Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Yang Lei
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Hamad Rafique
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Liang Zou
- School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Xinzhong Hu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
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22
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Liu X, Tian G, Hou Y, Zhang Q, Li X, Zuo S, Zhu B, Sang Y. Monosaccharide-induced glycation enhances gelation and physicochemical properties of myofibrillar protein from oyster (Crassostrea gigas). Food Chem 2023; 428:136795. [PMID: 37450954 DOI: 10.1016/j.foodchem.2023.136795] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2023] [Revised: 06/13/2023] [Accepted: 07/01/2023] [Indexed: 07/18/2023]
Abstract
Glycation offers a promising potential to improve protein gelling properties in food industries. Therefore, the study was aimed to illustrate the effect of five monosaccharides (erythrose-aldotetrose, xylose-aldopentose, glucose-aldohexose, galactose-aldohexose, and fructose-ketohexose) with different carbon numbers and structure on the structure-gelling relationship of myofibrillar protein (MP) from oyster (Crassostrea gigas). Results showed that monosaccharides significantly increased the glycation degree of MP by increasing sulfhydryl content, forming stable tertiary conformation and decreasing surface hydrophobicity. Moreover, the gel properties of MP like gel strength, water holding capacity, water mobility were improved by alleviating aggregation including the increase of solubility and the decrease of particle sizes. Oyster MP glycated by glucose (aldohexose) possessed the optimal gel properties. Molecular docking simulation showed that hydrogen bonds and hydrocarbon bonds were the mainly non-covalent binding modes. The study will provide a theoretical basis for oyster protein glycation and expand its application on food gel.
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Affiliation(s)
- Xiaohan Liu
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Guifang Tian
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China.
| | - Yakun Hou
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Qing Zhang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Xiaoyan Li
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Shuojing Zuo
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Beiwei Zhu
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China; School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China.
| | - Yaxin Sang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China.
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23
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Liu F, Zhang S, Chen K, Zhang Y. Fabrication, in-vitro digestion and pH-responsive release behavior of soy protein isolate glycation conjugates-based hydrogels. Food Res Int 2023; 169:112884. [PMID: 37254332 DOI: 10.1016/j.foodres.2023.112884] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2022] [Revised: 04/19/2023] [Accepted: 04/21/2023] [Indexed: 06/01/2023]
Abstract
Hydrogel made by glycated soy protein isolate (SPI) conjugates is a promising gastrointestinal targeted delivery system for bioactives. In this study, SPI conjugates were prepared with dextran molecules at various molecular weights by Maillard reaction -based heating, and then used to fabricate hydrogel aided by transglutaminase. The modification on the structure, interfacial and rheological properties of SPI by dextran was studied. The physicochemical properties, digestion behavior and curcumin-encapsulation capacity of resultant SPI-dextran hydrogels were comprehensively studied. As compared to SPI and SPI-glucose conjugates-based hydrogels, SPI-dextran hydrogels showed lower mechanical properties but more homogeneous gel network. Dextran with higher molecular weight showed lower grafting degree on SPI, but was more effective on improving the thermos-set gel performance, and resistance to in vitro gastrointestinal digestion. The contribution of glycinin and β-conglycinin, two major individual proteins of SPI, in the dextran conjugates formation were predicated by molecular docking for the first time. The impact of molecular weight of dextran on glycated SPI hydrogel-based delivery systems was comprehensively investigated, which is promising for development of functional food applications.
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Affiliation(s)
- Feng Liu
- School of Food Science and Bioengineering, Zhejiang Gongshang University, Hangzhou 310018, China; Food Nutrition Science Centre, Zhejiang Gongshang University, Hangzhou 310012, China
| | - Suyun Zhang
- School of Food Science and Bioengineering, Zhejiang Gongshang University, Hangzhou 310018, China; Food Nutrition Science Centre, Zhejiang Gongshang University, Hangzhou 310012, China
| | - Kexian Chen
- School of Food Science and Bioengineering, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Yue Zhang
- School of Food Science and Bioengineering, Zhejiang Gongshang University, Hangzhou 310018, China; Food Nutrition Science Centre, Zhejiang Gongshang University, Hangzhou 310012, China.
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24
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Hu Z, Wang Y, Ma Z, Cheng T, Guo Z, Zhou L, Wang Z. Impacts of Industrial Modification on the Structure and Gel Features of Soy Protein Isolate and its Composite Gel with Myofibrillar Protein. Foods 2023; 12:foods12101982. [PMID: 37238801 DOI: 10.3390/foods12101982] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Revised: 05/10/2023] [Accepted: 05/11/2023] [Indexed: 05/28/2023] Open
Abstract
Native soy protein isolate (N-SPI) has a low denaturation point and low solubility, limiting its industrial application. The influence of different industrial modification methods (heat (H), alkaline (A), glycosylation (G), and oxidation (O)) on the structure of SPI, the properties of the gel, and the gel properties of soy protein isolate (SPI) in myofibril protein (MP) was evaluated. The study found that four industrial modifications did not influence the subunit composition of SPI. However, the four industrial modifications altered SPI's secondary structure and disulfide bond conformation content. A-SPI exhibits the highest surface hydrophobicity and I850/830 ratio but the lowest thermal stability. G-SPI exhibits the highest disulfide bond content and the best gel properties. Compared with MP gel, the addition of H-SPI, A-SPI, G-SPI, and O-SPI components significantly improved the properties of the gel. Additionally, MP-ASPI gel exhibits the best properties and microstructure. Overall, the four industrial modification effects may impact SPI's structure and gel properties in different ways. A-SPI could be a potential functionality-enhanced soy protein ingredient in comminuted meat products. The present study results will provide a theoretical basis for the industrialized production of SPI.
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Affiliation(s)
- Zhaodong Hu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
- College of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Yichang Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zihan Ma
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Tianfu Cheng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zengwang Guo
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Linyi Zhou
- College of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
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25
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Chen Y, Li M, Kong J, Liu J, Zhang Q. Molecular Interaction Mechanism and Preservative Effect of Lactone Sophorolipid and Lactoferrin/ β-Lactoglobulin Systems. Foods 2023; 12:foods12081561. [PMID: 37107357 PMCID: PMC10137667 DOI: 10.3390/foods12081561] [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: 02/27/2023] [Revised: 04/02/2023] [Accepted: 04/06/2023] [Indexed: 04/29/2023] Open
Abstract
Multispectral and molecular docking methods were used to study the interaction mode and mechanism of two important components of whey proteins, lactoferrin (LF) and β-lactoglobulin (β-LG), and of a lactone sophorolipid (LSL) mixed system. The preservation effect of the mixed system on milk was also studied and compared. The results showed that the quenching mechanism of LSL on both β-LG and LF was static, but that the non-covalent complexes formed were the result of the different interacting forces: hydrogen bonds and the van der Waals force for the LSL-β-LG system, and electrostatic force for the LSL-LF system. The binding constants of LSL-β-LG and LSL-LF were all relatively small, and the interaction of LSL with β-LG was stronger than its interaction with LF. After adding β-LG, LF, or the mixed system with LSL to the milk, the stability of milk emulsion was effectively improved in all cases, while the preservative ability was effectively enhanced only by the addition of LF or LSL-LF. These results provide supportive data and a theoretical basis for enhancing the production of dairy products and other byproducts.
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Affiliation(s)
- Yanrong Chen
- School of Chemistry and Chemical Engineering, Liaocheng University, Liaocheng 252059, China
| | - Mingyuan Li
- School of Chemistry and Chemical Engineering, Liaocheng University, Liaocheng 252059, China
| | - Jing Kong
- School of Chemistry and Chemical Engineering, Liaocheng University, Liaocheng 252059, China
| | - Jie Liu
- School of Chemistry and Chemical Engineering, Liaocheng University, Liaocheng 252059, China
| | - Qian Zhang
- School of Chemistry and Chemical Engineering, Liaocheng University, Liaocheng 252059, China
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26
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Zhao C, Miao Z, Qi Q, Zheng Q, Mao Y, Chu Z, Zhang H, Xu X, Zheng M, Liu J. Interactions of soy protein isolate with common and waxy corn starches and their effects on acid-induced cold gelation properties of complexes. Food Chem X 2023; 18:100671. [PMID: 37091514 PMCID: PMC10119499 DOI: 10.1016/j.fochx.2023.100671] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2022] [Revised: 03/23/2023] [Accepted: 03/31/2023] [Indexed: 04/03/2023] Open
Abstract
Soy protein isolate (SPI) was mixed with different concentrations of common starch (CS) and waxy starch (WS) from corn. The interactions of SPI with CS or WS and their effects on the acid-induced cold gelation properties of complexes were investigated. Compared with WS, SPI could bind to CS more strongly and formed a tighter SPI-CS non-covalent complex, which resulted in the increased β-sheet and a more ordered secondary structure. The gel strength, water holding capacity (WHC), viscoelasticity, hydrophobic interactions and thermal stability of SPI-CS complex gels were enhanced as increasing CS concentration, and the complex with 2% of CS had the best gelation properties. Although adding WS reduced the gel strength, rheological properties and hydrophobic interactions of SPI-WS complex gels, it improved the WHC and thermal stability of the complex gels. Therefore, CS had a broader effect on improving acid-induced cold gelation properties of SPI than WS.
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27
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The effect of degree of esterification of pectin on the interaction between pectin and wheat gluten protein. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108272] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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28
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Formation of N ε-Carboxymethyl-Lysine and N ε-Carboxyethyl-Lysine in Heated Fish Myofibrillar Proteins with Glucose: Relationship with Its Protein Structural Characterization. Foods 2023; 12:foods12051039. [PMID: 36900556 PMCID: PMC10000450 DOI: 10.3390/foods12051039] [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: 01/13/2023] [Revised: 02/22/2023] [Accepted: 02/25/2023] [Indexed: 03/05/2023] Open
Abstract
The formation of advanced glycation end products (AGEs), including Nε-carboxymethyl-lysine (CML) and Nε-carboxyethyl-lysine (CEL), in a fish myofibrillar protein and glucose (MPG) model system at 80 °C and 98 °C for up to 45 min of heating were investigated. The characterization of protein structures, including their particle size, ζ-potential, total sulfhydryl (T-SH), surface hydrophobicity (H0), sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and Fourier transform infrared spectroscopy (FTIR), were also analyzed. It was found that the covalent binding of glucose and myofibrillar protein at 98 °C promoted protein aggregation when compared with the fish myofibrillar protein (MP) heated alone, and this aggregation was associated with the formation of disulfide bonds between myofibrillar proteins. Furthermore, the rapid increase of CEL level with the initial heating at 98 °C was related to the unfolding of fish myofibrillar protein caused by thermal treatment. Finally, correlation analysis indicated that the formation of CEL and CML had a significantly negative correlation with T-SH content (r = -0.68 and r = -0.86, p ≤ 0.011) and particle size (r = -0.87 and r = -0.67, p ≤ 0.012), but was weakly correlated with α-Helix, β-Sheet and H0 (r2 ≤ 0.28, p > 0.05) during thermal treatment. Overall, these findings provide new insights into the formation of AGEs in fish products based on changes of protein structure.
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29
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Improving Pea Protein Emulsifying Capacity by Glycosylation to Prepare High-Internal-Phase Emulsions. Foods 2023; 12:foods12040870. [PMID: 36832945 PMCID: PMC9956244 DOI: 10.3390/foods12040870] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Revised: 02/14/2023] [Accepted: 02/16/2023] [Indexed: 02/22/2023] Open
Abstract
Pea protein has been extensively studied because of its high nutritional value, low allergenicity, environmental sustainability, and low cost. However, the use of pea protein in some food products is hindered due to the low functionality of pea protein, especially as an emulsifier. High-internal-phase emulsions (HIPEs) are attracting attention because of their potential application in the replacement of hydrogenated plastic fats in foods. In this study, the use of glycated pea protein isolate (PPI) as an emulsifier to prepare HIPEs is proposed. The functionalization of a commercial PPI in two ratios of maltodextrin (MD) (1:1 and 1:2) via glycosylation (15 and 30 min), to act as an emulsifier in HIPEs, is investigated. HIPE properties, such as oil loss and texture, were evaluated and related to microstructural properties. Glycated-PPI-stabilized HIPEs showed high consistency, firmness, viscosity, and cohesiveness values; a tight and homogeneous structure; and physical stability throughout storage. The results showed that emulsions were more stable when using a 1:2 ratio and 30 min of heat treatment. However, the reaction time was more determinant for improving the textural properties when a 1:1 ratio was used for glycosylation than when a 1:2 ratio was used. Glycosylation with MD via the Maillard reaction is a suitable method to enhance the emulsifying and stabilizing properties of PPI.
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30
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Ke C, Li L. Influence mechanism of polysaccharides induced Maillard reaction on plant proteins structure and functional properties: A review. Carbohydr Polym 2023; 302:120430. [PMID: 36604091 DOI: 10.1016/j.carbpol.2022.120430] [Citation(s) in RCA: 25] [Impact Index Per Article: 25.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2022] [Revised: 11/18/2022] [Accepted: 12/01/2022] [Indexed: 12/12/2022]
Abstract
Plant proteins have high nutritional value, a wide range of sources and low cost. However, it is easily affected by the environmental factors of processing and lead the problem of poor functionality. These problems of plant proteins can be improved by the polysaccharides induced Maillard reaction. The interaction between proteins and polysaccharides through Maillard reaction can change the structure of proteins as well as improve the functional properties and biological activity. The products of Maillard reaction, such as reductone intermediates, heterocyclic compounds and melanoidins have certain antioxidant, antibacterial and other biological activities. However, heterocyclic amines, acrylamide, and products generated in the advanced stage of the Maillard reaction also have a negative impact, which may increase cytotoxicity and be associated with chronic diseases. Therefore, it is necessary to effectively control the process of Maillard reaction. This review focuses on the modification of plant proteins by polysaccharide-induced Maillard reaction and the effects of Maillard reaction on protein structure, functional properties and biological activity. It also points out how to accurately reflect the changes of protein structure in Maillard reaction. In addition, it also points out the application ways of plant protein-polysaccharide complexes in the food industry, for example, emulsifiers, delivery carriers of functional substances, and natural antioxidants due to their improved solubility, emulsifying, gelling and antioxidant properties. This review provides theoretical support for controlling Maillard reaction based on protein structure.
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Affiliation(s)
- Chuxin Ke
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Liang Li
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
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31
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Hosseini E, Alinejad H, Rousta E. Functional characterization of sodium caseinate conjugated with water-soluble bitter almond gum exudate. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2023. [DOI: 10.1016/j.carpta.2023.100292] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023] Open
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32
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Wang N, Zhao X, Jiang Y, Ban Q, Wang X. Enhancing the stability of oil-in-water emulsions by non-covalent interaction between whey protein isolate and hyaluronic acid. Int J Biol Macromol 2023; 225:1085-1095. [PMID: 36414080 DOI: 10.1016/j.ijbiomac.2022.11.170] [Citation(s) in RCA: 20] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 11/09/2022] [Accepted: 11/17/2022] [Indexed: 11/21/2022]
Abstract
This study aimed to investigate the effect of non-covalent interactions between different concentrations (0.1-1.2 %, w/v) of hyaluronic acid (HA) and 3 % (w/v) whey protein isolate (WPI) on the stability of oil-in-water emulsions. Non-covalent interactions between WPI and HA were detected using Fourier-transform infrared spectroscopy. The addition of HA increased the electrostatic repulsion between molecules and reduced the particle size of WPI. Circular dichroism spectroscopy results indicated that the addition of HA caused an increase in β-sheet content and a decrease in α-helix and random coil content in WPI. Moreover, HA increased the emulsion viscosity and strength of the interfacial network structure. Micrographs obtained using confocal laser scanning microscopy indicated that the emulsion with 0.8 % (w/v) HA exhibited good dispersion and homogeneity after storage for 14 d. Complexation with HA significantly altered the rheological and emulsifying properties of WPI, providing an emulsion with excellent stability under heating treatment, freeze-thawing treatment and centrifugation. The results provide a potential for HA application in emulsified foods.
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Affiliation(s)
- Ningzhe Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiao Zhao
- College of Equipment Management and Support, Engineering University of People's Armed Police, Xi'an 710086, China
| | - Yunqing Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Qingfeng Ban
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Xibo Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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33
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Wang L, Cheng X, Zhang S, Dongye Z, Kang M, Li Z, Chen C, Qian Y, Ren Y. The Rheological/interfacial Behavior and Stability Properties of Nanoemulsions Prepared Using Whey Protein-carboxymethyl Chitosan Conjugates. Colloids Surf A Physicochem Eng Asp 2023. [DOI: 10.1016/j.colsurfa.2023.130924] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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34
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Biodegradable gelatin/pullulan aerogel modified by a green strategy: Characterization and antimicrobial activity. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100957] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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35
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Li Y, Xu Y, Xu X, Zeng X, Zhou G. Explore the mechanism of continuous cyclic glycation in affecting the stability of myofibrillar protein emulsion: The influence of pH. Food Res Int 2022; 161:111834. [DOI: 10.1016/j.foodres.2022.111834] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 08/18/2022] [Accepted: 08/19/2022] [Indexed: 11/04/2022]
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36
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Continuous cyclic wet heating glycation to prepare myofibrillar protein-glucose conjugates: A study on the structures, solubility and emulsifying properties. Food Chem 2022; 388:133035. [PMID: 35483289 DOI: 10.1016/j.foodchem.2022.133035] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Revised: 04/11/2022] [Accepted: 04/19/2022] [Indexed: 11/22/2022]
Abstract
Myofibrillar protein (MP) is often modified by various strategies to obtain better functional properties, which are crucial to the quality of meat products. This study prepared MP-glucose conjugates with high degrees of grafting (DG) by continuous cyclic wet heating glycation, and explored the changes in the structural and functional properties. The determination of DG, amino acid contents and Fourier transform infrared spectroscopy (FT-IR) confirmed the occurrence of glycation. The conjugates lost α-helix structures, and their intrinsic fluorescence intensity decreased while their surface hydrophobicity increased, which reflected the conformational unfolding and stretching behaviour of the molecules. Glycation resulted in a smaller particle size and lower ζ-potential, delaying molecular cross-linking during heating, thereby significantly reducing the apparent viscosity of the solutions and improving the solubility and emulsifying properties of MP. The results can provide new ideas and approaches for understanding glycation, and enrich the theoretical basis of the structure-function relationship of MP.
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37
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pH shifting treatment of ultrasonically extracted soybean meal protein isolate: Effect on functional, structural, morphological and thermal properties. Process Biochem 2022. [DOI: 10.1016/j.procbio.2022.06.015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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38
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Effect of glycation on physicochemical properties and volatile flavor characteristics of silver carp mince. Food Chem 2022; 386:132741. [PMID: 35339077 DOI: 10.1016/j.foodchem.2022.132741] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2021] [Revised: 10/09/2021] [Accepted: 03/16/2022] [Indexed: 11/24/2022]
Abstract
The purpose of this study was to explore the effect of glycation on physicochemical properties and volatile flavor characteristics of silver carp mince (SCM). The changes in the degree of grafting, chemical composition, pH, color, total amino acid composition, and volatile flavor compounds of SCM with or without glucose were studied at different heating times. The results showed that the addition of glucose could promote the glycation reaction rate of SCM. Lysine and cysteine were the main amino acids involved in glycation. Glycation enhanced the overall aroma of SCM by accelerating lipid oxidation and Strecker degradation. In conclusion, these results suggest that glycation can enhance the volatile flavor of SCM during thermal processing and can be used as a volatile flavor enhancement technology for the development of protein nutrition food with good flavor from low-value fish.
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39
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Sun X, Cui Q, Li R, Hao L, Liu H, Wang X, Xu N, Zhao X. Structural and emulsifying properties of soybean protein isolate glycated with glucose based on pH treatment. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:4462-4472. [PMID: 35092622 DOI: 10.1002/jsfa.11800] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/26/2021] [Revised: 01/25/2022] [Accepted: 01/28/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUNDS In the present study, a glycosylated soybean protein with glucose was prepared after pH treatment under different conditions (5.0, 6.0 7.0, 8.0, 9.0) and the conformation and emulsifying properties of soybean protein isolate (SPI) and soybean protein isolate-glucose (SPI-G) were investigated. RESULTS The degree of grafting (37.11%) and browning (39.2%) of SPI-G conjugates were obtained at pH 9.0 (P < 0.05). The results of analysis of polyacrylamide gel electrophoresis, Fourier transform infrared spectroscopy and Endogenous fluorescence spectroscopy showed that the Maillard reaction between the SPI and glucose occurred and the natural rigid structure of test proteins was stretched and became looser, and thus the tertiary conformation was unfolding. Furthermore, the particle size of the all of samples was reduced under different pH conditions, indicating that pH treatment can increase the flexibility of SPI molecules. The proteins exhibited the best surface hydrophobicity, thermal stability and emulsifying activity (EA) of modified products when subjected to a pH treatment of 9.0, whereas they afforded the best emulsion stability (ES) at pH 8.0. There was a good correlation between the molecular flexibility and emulsifying properties of SPI-G [0.963 (F:EA) and 0.879 (F:ES)] (P < 0.05). CONCLUSION The present study shows that the structural and emulsification characteristics of natural SPI and SPI-G conjugates have been significantly enhanced via pH treatment and these results provide a theoretical guidance for the application of glycosylated SPI in the food industry. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Xiaotong Sun
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Qiang Cui
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Rui Li
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Lianghuan Hao
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Henglin Liu
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Xibo Wang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Ning Xu
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Xinhuai Zhao
- School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, Maoming, China
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40
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Sun B, Zhang P, Zhang J, Huang T, Li C, Yang W. Preparation, characterization and bioavailability studies of Tegillarca granosa hemoglobin and its glycosylated products. Int J Biol Macromol 2022; 219:11-20. [PMID: 35931292 DOI: 10.1016/j.ijbiomac.2022.07.234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2022] [Revised: 07/24/2022] [Accepted: 07/29/2022] [Indexed: 11/05/2022]
Abstract
Iron deficiency anemia (IDA) is a common micronutrient deficiency. Tegillarca granosa (T. granosa) is a good source of iron due to its high content of hemoglobin. The present study aimed to determine the effects of glycosylation on structure, physicochemical characteristics and iron bioavailability of hemoglobin. Using Box-Behnken design and response surface methodology, the optimal conditions for hemoglobin-chitosan glycosylation were obtained: 61.8 °C, pH 6.3, hemoglobin/chitosan mass ratio of 4.3 and reaction time of 15 min. The formation of hemoglobin-chitosan conjugates was verified by SDS-PAGE and fluorescence spectroscopy. The surface hydrophobicity of hemoglobin was reduced by 20.90-65.05 % after glycosylation, along with the observations of elevated water-holding capacity, likely owing to the introduction of hydrophilic groups. Antioxidant capacity of glycosylated products (0.41-0.66 μM Trolox/mg protein) was markedly greater than that of original protein (0.06 μM Trolox/mg protein) due to the formation of brown polymers with antioxidant activity. In addition, glycosylation improved in vitro digestibility of hemoglobin by 41.15-69.09 %, which could be attributed to less β-sheet in secondary structures. Moreover, hemoglobin (324.38 ng/mg) exhibited better iron absorption than FeSO4 (121.63 ng/mg), with the value being further enhanced by glycosylation (442.73 ng/mg), which may be due to the improved protein digestibility and iron-chelating capacity.
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Affiliation(s)
- Bolun Sun
- College of Food and Pharmaceutical Sciences, Ningbo University, 315211, China
| | - Panxue Zhang
- College of Food and Pharmaceutical Sciences, Ningbo University, 315211, China
| | - Jinjie Zhang
- College of Food and Pharmaceutical Sciences, Ningbo University, 315211, China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
| | - Tao Huang
- College of Food and Pharmaceutical Sciences, Ningbo University, 315211, China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
| | - Chao Li
- College of Food and Pharmaceutical Sciences, Ningbo University, 315211, China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
| | - Wenge Yang
- College of Food and Pharmaceutical Sciences, Ningbo University, 315211, China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
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41
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Wang C, Li J, Sun Y, Wang C, Guo M. Fabrication and characterization of a cannabidiol-loaded emulsion stabilized by a whey protein-maltodextrin conjugate and rosmarinic acid complex. J Dairy Sci 2022; 105:6431-6446. [PMID: 35688741 DOI: 10.3168/jds.2022-21862] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2022] [Accepted: 03/29/2022] [Indexed: 12/17/2023]
Abstract
A cannabidiol (CBD)-loaded oil-in-water emulsion stabilized by a whey protein (WP)-maltodextrin (MD) conjugate and rosmarinic acid (RA) complex was fabricated, and its stability characteristics were investigated under various environmental conditions. The WP-MD conjugates were formed via dry-heating. The interaction between WP and MD was assessed by browning intensity, reduced amount of free amino groups, the formation of high molecular weight components in sodium dodecyl sulfate-PAGE, and changes in secondary structure of whey proteins. The WP-MD-RA noncovalent complex was prepared and confirmed by fluorescence quenching and Fourier-transform infrared spectroscopy spectra. Emulsions stabilized by WP, WP-MD, and WP-RA were used as references to evaluate the effect of WP-MD-RA as a novel emulsifier. Results showed that WP-MD-RA was an effective emulsifier to produce fine droplets for a CBD-loaded emulsion and remarkably improved the pH and salt stabilities of emulsions in comparison with WP. An emulsion prepared with WP-MD-RA showed the highest protection of CBD against UV and heat-induced degradation among all emulsions. The ternary complex kept emulsions in small particle size during storage at 4°C. Data from the current study may offer useful information for designing emulsion-based delivery systems which can protect active substance against environmental stresses.
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Affiliation(s)
- Ce Wang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, China
| | - Ji Li
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, China
| | - Yonghai Sun
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, China
| | - Cuina Wang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, China.
| | - Mingruo Guo
- Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences, University of Vermont, Burlington 05405; College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
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Yu-Tong D, Chun C, Yue-Ming J, Bao Y, Xiong F. Glycosylation with bioactive polysaccharide obtained from Rosa roxburghii Tratt fruit to enhance the oxidative stability of whey protein isolate emulsion. Int J Biol Macromol 2022; 218:259-268. [PMID: 35850273 DOI: 10.1016/j.ijbiomac.2022.07.078] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Revised: 06/17/2022] [Accepted: 07/09/2022] [Indexed: 12/20/2022]
Abstract
Whey protein isolate (WPI) is an excellent source of emulsifier, but its function is limited for oxidative unstable in emulsion. In this study, WPI was glycated with Rosa roxburghii Tratt fruit polysaccharides (RTFP) by Maillard reaction under optimum conditions. The sodium dodecyl sulfate-polyacrylamide gel electrophoresis profile confirmed the formation of WPI-RTFP conjugates. The intrinsic fluorescence spectrum, CD and FT-IR indicated that the structure of WPI was affected after glycated with RTFP. In addition, the antioxidant activity of WPI-RTFP conjugates and WPI-RTFP emulsion were 3.5-fold and 1.5-fold stronger than that of WPI and WPI emulsion, respectively. Furthermore, the emulsion coated by conjugates demonstrated better oxidative stability than WPI with less peroxides produced after accelerated oxidation for 7 days. The results lay good foundation for the modification of protein by natural bioactive polysaccharides as well as for the application in healthy foods.
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Affiliation(s)
- Du Yu-Tong
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China
| | - Chen Chun
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China; Guangzhou Institute of Modern Industrial Technology, Nansha 511458, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China.
| | - Jiang Yue-Ming
- South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China
| | - Yang Bao
- South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China
| | - Fu Xiong
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China; Guangzhou Institute of Modern Industrial Technology, Nansha 511458, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China.
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Wang K, Li Y, Zhang Y, Huang M, Xu X, Ho H, Huang H, Sun J. Improving physicochemical properties of myofibrillar proteins from wooden breast of broiler by diverse glycation strategies. Food Chem 2022; 382:132328. [PMID: 35149469 DOI: 10.1016/j.foodchem.2022.132328] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2021] [Revised: 01/28/2022] [Accepted: 01/31/2022] [Indexed: 11/25/2022]
Abstract
The effect of diverse glycation strategies on the physicochemical and structural properties of wooden breast myofibrillar protein (WBMP) were studied. The WBMP was mixed with D-ribose (RI), sodium alginate (SA), and glucosamine (GH) respectively in a weight ratio of 1:2 (w/w) at 70 °C, and was heated for 6 h. Atomic force microscopy and particle size results showed that the glycation reaction in the presence of RI made WBMP to be more evenly dispersed in the solution and had a significantly smaller particle size (78-955 nm, average 361.06 nm) (P < 0.05). There was an increase in WBMP-RI solubility (76.23 ± 0.56%) and α-helix content (51.23 ± 1.1%) than other groups. Compared with WBMP-RI, WBMP-SA and WBMP-GH have poor performance in particle distribution, solubility and emulsification. This study clarified the aldehyde group in aldose was more suitable for the glycation modification of WBMP than the ketone group in ketose.
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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
| | - Ming Huang
- National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China
| | - Xinglian Xu
- National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China
| | - Harvey Ho
- Auckland Bioengineering Institute, The University of Auckland, Auckland, New Zealand
| | - He Huang
- Shandong New Hope Liuhe Group Co., Ltd., Qingdao, China
| | - Jingxin Sun
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao 266109, China.
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Shen C, Deng Z, Rao J, Yang Z, Li Y, Wu D, Chen K. Characterization of glycosylated gelatin/pullulan nanofibers fabricated by multi-fluid mixing solution blow spinning. Int J Biol Macromol 2022; 214:512-521. [PMID: 35718154 DOI: 10.1016/j.ijbiomac.2022.06.082] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Revised: 05/31/2022] [Accepted: 06/11/2022] [Indexed: 01/22/2023]
Abstract
In this work, multi-fluid mixing solution blow spinning was applied to develop gelatin/pullulan composite nanofibers, and then the nanofibers were glycated to enhance the physical properties. The results show that the grafting degree of the nanofibers increased significantly from 17.5 % to 36.0 % as the glycation time increased, and the morphology results indicated that 72 h of glycation did not destroy the structure of the nanofibers. FTIR results show that the glycation consumed the the-NH2 groups, cleaved sugar units of polysaccharide, and affected the secondary structure of the protein. The glycation enhanced the thermal stability and improved the rigidity of the nanofibers. Besides, after 120 h of glycation, the water contact angle of nanofibers increased from 0° to 79.1°, and the water vapor transmission rates decreased from 12.49 to 8.97 g mm/m2 h kPa, indicating the enhanced hydrophobicity and barrier properties. In addition, the glycation improved the water stability of the nanofibers, which increased the applicability of the gelatin/pullulan nanofibers in food packaging. The present work provides a green and efficient method for improving the physical properties of gelatin/pullulan nanofibers.
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Affiliation(s)
- Chaoyi Shen
- College of Biosystems Engineering and Food Science, Zhejiang University, Zijingang Campus, Hangzhou 310058, PR China; College of Agriculture & Biotechnology, Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang University, Zijingang Campus, Hangzhou 310058, PR China
| | - Zian Deng
- College of Agriculture & Biotechnology, Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang University, Zijingang Campus, Hangzhou 310058, PR China
| | - Jingshan Rao
- College of Agriculture & Biotechnology, Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang University, Zijingang Campus, Hangzhou 310058, PR China
| | - Zhichao Yang
- College of Agriculture & Biotechnology, Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang University, Zijingang Campus, Hangzhou 310058, PR China
| | - Yonghui Li
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - Di Wu
- College of Biosystems Engineering and Food Science, Zhejiang University, Zijingang Campus, Hangzhou 310058, PR China; College of Agriculture & Biotechnology, Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang University, Zijingang Campus, Hangzhou 310058, PR China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, PR China.
| | - Kunsong Chen
- College of Agriculture & Biotechnology, Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang University, Zijingang Campus, Hangzhou 310058, PR China
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45
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Effects of Microwave Treatment on Structure, Functional Properties and Antioxidant Activities of Germinated Tartary Buckwheat Protein. Foods 2022; 11:foods11101373. [PMID: 35626943 PMCID: PMC9142102 DOI: 10.3390/foods11101373] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2022] [Revised: 05/01/2022] [Accepted: 05/07/2022] [Indexed: 12/13/2022] Open
Abstract
Tartary buckwheat protein (TBP) has promise as a potential source of novel natural nutrient plant protein ingredients. The modulating effects of microwave pretreatment at varying powers and times on the structure, functional properties, and antioxidant activities of germinated TBP were investigated. Compared with native germinated TBP, after microwave pretreatment, the content of free sulfhydryl groups in the germinated TBP increased, and the secondary structure changes showed a significant decrease in α-helix and an increase in random coil contents, and the intensity of the ultraviolet absorption peak increased (p < 0.05). In addition, microwave pretreatment significantly improved the solubility (24.37%), water-holding capacity (38.95%), emulsifying activity index (17.21%), emulsifying stability index (11.22%), foaming capacity (71.43%), and foaming stability (33.60%) of germinated TBP (p < 0.05), and the in vitro protein digestibility (5.56%) and antioxidant activities (DPPH (32.35%), ABTS (41.95%), and FRAP (41.46%)) of germinated TBP have also been improved. Among different treatment levels, a microwave level of 300 W/50 s gave the best results for the studied parameters. Specifically, microwave pretreatment could be a promising approach for modulating other germinated plant protein resources, as well as expanding the application of TBP.
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46
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Ahlström C, Thuvander J, Rayner M, Matos M, Gutiérrez G, Östbring K. The Effect of Precipitation pH on Protein Recovery Yield and Emulsifying Properties in the Extraction of Protein from Cold-Pressed Rapeseed Press Cake. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27092957. [PMID: 35566309 PMCID: PMC9104397 DOI: 10.3390/molecules27092957] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 04/28/2022] [Accepted: 05/03/2022] [Indexed: 11/16/2022]
Abstract
Rapeseed is the second most cultivated oilseed after soybean and is mainly used to produce vegetable oil. The by-product rapeseed press cake is rich in high-quality proteins, thus having the possibility of becoming a new plant protein food source. This study aimed to investigate how the precipitation pH affects the protein yield, protein content, and emulsifying properties when industrially cold-pressed rapeseed press cake is used as the starting material. Proteins were extracted under alkaline conditions (pH 10.5) with an extraction coefficient of 52 ± 2% followed by precipitation at various pH (3.0–6.5). The most preferred condition in terms of process efficiency was pH 4.0, which is reflected in the zeta potential results, where the proteins’ net charge was 0 at pH 4.2. pH 4.0 also exhibited the highest protein recovery yield (33 ± 0%) and the highest protein concentration (64 ± 1%, dry basis). Proteins precipitated at pH 6.0–6.5 stabilized emulsions with the smallest initial droplet size, although emulsions stabilized by rapeseed protein precipitated at pH 5.0–6.0 showed the highest emulsion stability at 37 °C for 21 days, with a limited layer of free oil. Overall, emulsion stabilized by protein precipitated at pH 5.0 was the most stable formulation, with no layer of free oil after 21 days of incubation.
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Affiliation(s)
- Cecilia Ahlström
- Department of Food Technology Engineering and Nutrition, Lund University, Naturvetarvägen 12, 223 62 Lund, Sweden; (J.T.); (M.R.); (K.Ö.)
- Correspondence:
| | - Johan Thuvander
- Department of Food Technology Engineering and Nutrition, Lund University, Naturvetarvägen 12, 223 62 Lund, Sweden; (J.T.); (M.R.); (K.Ö.)
| | - Marilyn Rayner
- Department of Food Technology Engineering and Nutrition, Lund University, Naturvetarvägen 12, 223 62 Lund, Sweden; (J.T.); (M.R.); (K.Ö.)
| | - María Matos
- Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain; (M.M.); (G.G.)
| | - Gemma Gutiérrez
- Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain; (M.M.); (G.G.)
| | - Karolina Östbring
- Department of Food Technology Engineering and Nutrition, Lund University, Naturvetarvägen 12, 223 62 Lund, Sweden; (J.T.); (M.R.); (K.Ö.)
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47
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He W, Tian L, Fang F, Pan S, Jones OG. Heat-induced glycosylation with dextran to enhance solubility and interfacial properties of enzymatically hydrolyzed zein. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.110946] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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48
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Encapsulation of selenium-containing peptides in xanthan gum-lysozyme nanoparticles as a powerful gastrointestinal delivery system. Food Res Int 2022; 156:111351. [DOI: 10.1016/j.foodres.2022.111351] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 04/24/2022] [Accepted: 05/04/2022] [Indexed: 11/19/2022]
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49
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Zhao S, Huang Y, McClements DJ, Liu X, Wang P, Liu F. Improving pea protein functionality by combining high-pressure homogenization with an ultrasound-assisted Maillard reaction. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107441] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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50
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Falsafi SR, Rostamabadi H, Samborska K, Mirarab S, Rashidinejhad A, Jafari SM. Protein-polysaccharide interactions for the fabrication of bioactive-loaded nanocarriers: Chemical conjugates and physical complexes. Pharmacol Res 2022; 178:106164. [PMID: 35272044 DOI: 10.1016/j.phrs.2022.106164] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 03/04/2022] [Accepted: 03/04/2022] [Indexed: 01/22/2023]
Abstract
As unique biopolymeric architectures, covalently and electrostatically protein-polysaccharide (PRO-POL) systems can be utilized for bioactive delivery by virtue of their featured structures and unique physicochemical attributes. PRO-POL systems (i. e, microscopic /nano-dimensional multipolymer particles, molecularly conjugated vehicles, hydrogels/nanogels/oleogels/emulgels, biofunctional films, multilayer emulsion-based delivery systems, particles for Pickering emulsions, and multilayer coated liposomal nanocarriers) possess a number of outstanding attributes, like biocompatibility, biodegradability, and bioavailability with low toxicity that qualify them as powerful agents for the delivery of different bioactive ingredients. To take benefits from these systems, an in-depth understanding of the chemical conjugates and physical complexes of the PRO-POL systems is crucial. In this review, we offer a comprehensive study concerning the unique properties of covalently/electrostatically PRO-POL systems and introduce emerging platforms to fabricate relevant nanocarriers for encapsulation of bioactive components along with a subsequent sustained/controlled release.
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Affiliation(s)
- Seid Reza Falsafi
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Hadis Rostamabadi
- Food Security Research Center, Isfahan University of Medical Sciences, Isfahan 81746-73461, Iran.
| | - Katarzyna Samborska
- Institute of Food Sciences, Warsaw University of Life Sciences WULS-SGGW, Warsaw, Poland
| | - Saeed Mirarab
- Sari Agricultural Sciences and Natural Resources University, Khazar Abad Road, P.O. Box 578, Sari, Iran
| | - Ali Rashidinejhad
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Seid Mahdi Jafari
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain.
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