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Shi C, Deng Y, Wang Z, Zhang Y, Tang X, Zhao Z, Li P, Zhou P, Liu G, Zhang M. Investigating the thermal stability and calcium resistance of O/W emulsions prepared with glycosylated whey protein hydrolysates modified by different saccharides. Food Chem 2024; 454:139805. [PMID: 38810442 DOI: 10.1016/j.foodchem.2024.139805] [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: 12/04/2023] [Revised: 05/09/2024] [Accepted: 05/21/2024] [Indexed: 05/31/2024]
Abstract
The poor thermal stability and ion tolerance of whey protein hydrolysates (WPH) restrict its application in emulsions, while glycosylation shows potential benefits in improving WPH stability. However, the relationship between saccharides with different Mw and the glycosylation behavior of WPH rich in short peptides is unclear. In response, the effect of different saccharides on glycosylated WPH rich in short peptides and its emulsion stability were investigated. Grafted small Mw saccharides were more beneficial to the emulsion stability of WPH. Specifically, grafting xylose effectively inhibited 121 °C sterilization and 5 mM CaCl2-induced coalescence of WPH emulsion (687.50 nm) by comprehensively enhancing steric hindrance, conformational flexibility and electrostatic repulsion, and dissociating large aggregates into small aggregates. Conversely, grafting maltodextrin (30,590 Da) reduced thermal stability of WPH emulsion (4791.80 nm) by steric shielding and bridging flocculation. These findings provide new sights into glycosylation mechanism for WPH and achieving its application in nutritional emulsions.
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Affiliation(s)
- Congzhen Shi
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Yuanyuan Deng
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Zhiming Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Yan Zhang
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Xiaojun Tang
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Zhihao Zhao
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Ping Li
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Pengfei Zhou
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Guang Liu
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
| | - Mingwei Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
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2
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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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3
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He FY, Zhu XT, Liu H, Chong YQI, Wu ZP, Ye LJ, Chen YW, Fu JJ. Structural and sensory characteristics of ultrasonic assisted wet-heating Maillard reaction products of Giant salamander protein hydrolysates. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 39056251 DOI: 10.1002/jsfa.13769] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/12/2023] [Revised: 04/12/2024] [Accepted: 06/27/2024] [Indexed: 07/28/2024]
Abstract
BACKGROUND Chinese giant salamander protein hydrolysates (CGSPH) are beneficial to human health as a result of their high content of amino acids and peptides. However, the formation of bitter peptides in protein hydrolysates (PHs) would hinder their application in food industry. The ultrasound assisted wet-heating Maillard reaction (MR) is an effective way to improve the flavor of PHs. Thus, the effect of ultrasonic assisted wet-heating MR on the structure and flavor of CGSPH was investigated in the present study. RESULTS The results indicated that the ultrasound assisted wet-heating MR products (MRPs) exhibited a higher degree of graft and more significant changes in the secondary and tertiary structures of CGSPH compared to traditional wet-heating MRPs. Moreover, ultrasound assisted wet-heating MR could significantly increase the content of small molecule peptides and reduce the content of free amino acids of CGSPH, which resulted in more significant changes in flavor characteristics. The changed in flavor properties after MR (especially ultrasound assisted wet-heating MRPs) were mainly manifested by a significant reduction in bitterness, as well as a significant increase in the content of aromatic aldehyde ester compounds such as furan-2-carbaldehyde, butanal, benzaldehyde, furfural, etc. CONCLUSIONS: Ultrasound assisted wet-heating MR between CGSPH and xylose could be a promising way to improve the sensory characteristics of CGSPH. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Fan-Yu He
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, China
| | - Xing-Tong Zhu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, China
| | - Hui Liu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, China
| | - Yun-Q Ing Chong
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, China
| | - Zhi-Ping Wu
- Zhejiang Shanding Biotechnology Co., Ltd, Lishui, China
| | - Lu-Jun Ye
- Zhejiang Shanding Biotechnology Co., Ltd, Lishui, China
| | - Yue-Wen Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, China
| | - Jing-Jing Fu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, 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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Karabulut G, Feng H. Enhancing techno-functional attributes of plant protein and curcumin complexation: A comparative examination of Maillard conjugation induced by manothermosonication and ultrasonication. Food Chem 2024; 442:138488. [PMID: 38244438 DOI: 10.1016/j.foodchem.2024.138488] [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: 12/30/2023] [Accepted: 01/15/2024] [Indexed: 01/22/2024]
Abstract
The Maillard conjugation of hemp protein with d-xylose was studied, focusing on the influence of ultrasonic waves, processing time, and pressure. Cavitation-driven processes, including ultrasonication (US) and manothermosonication (MTS), were found to impact the degree of grafting, functional characteristics, and structural alterations, affecting conjugation efficiency. The glycation of hemp protein with xylose assisted with US and MTS was investigated under varying pressures. MTS- and US-assisted glycation processes result in 4.22- and 1.64-fold higher degrees of grafting compared to the classical method within a short time frame. The MTS procedures also improved solubility (+3.6-fold), emulsion (+15-fold), and foaming (+1.7-fold) properties, especially at optimized pressure levels, compared to classical conjugates. Furthermore, the complexation of MTS-assisted conjugates with curcumin (Cur) enhanced Cur stability by more than 1.4-fold compared to the classical procedure during 20-day storage at 4 oC. The findings suggest potential applications in the pharmaceutical industry, active dairy/meat analog development, and gel formulation.
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Affiliation(s)
- Gulsah Karabulut
- Department of Food Engineering, Sakarya University, 54187 Sakarya, Turkey.
| | - Hao Feng
- Department of Family and Consumer Sciences, North Carolina A&T State University, Greensboro, NC 27401, USA; Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA.
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6
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Yan X, Bai X, Liu X, Liu F. Enhanced functional properties of pea protein isolate microgel particles modified with sodium alginate: Mixtures and conjugates. Food Chem 2024; 441:138358. [PMID: 38266315 DOI: 10.1016/j.foodchem.2024.138358] [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: 04/18/2023] [Revised: 10/29/2023] [Accepted: 01/01/2024] [Indexed: 01/26/2024]
Abstract
Protein microgels are emerging as versatile soft particles due to their desirable interfacial activities and functional properties. In this study, pea protein isolate microgel particles (PPIMP) were prepared by heat treatment and transglutaminase crosslinking, and PPIMP were non-covalently and covalently modified with sodium alginate (SA). The effects of polymer ratio and pH on the formation of PPIMP-SA mixtures and conjugates were investigated. The optimal ratio of PPIMP and SA was found to be 20:1, with the optimal pH being 7 and 10, respectively. PPIMP-SA conjugates were prepared by Maillard reaction. It was found that ultrasound (195 W, 40 min) enhanced the degree of glycation of PPIMP, with a highest value of 37.21 ± 0.71 %. SDS-PAGE, browning intensity and FTIR data also confirmed the formation of PPIMP-SA conjugates. Compared with PPIMP and PPIMP-SA mixtures, PPIMP-SA conjugates exhibited better thermal stability, antioxidant, emulsifying and foaming properties, which opens up opportunities for protein microgel in various food applications.
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Affiliation(s)
- Xiaojia Yan
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Xiangqi Bai
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China.
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7
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Li K, Wang J, Zhao P, Julian McClements D, Liu X, Liu F. Effect of ultrasound-assisted Maillard reaction on glycosylation of goat whey protein: Structure and functional properties. Food Chem 2024; 441:138292. [PMID: 38183717 DOI: 10.1016/j.foodchem.2023.138292] [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: 10/22/2023] [Revised: 12/20/2023] [Accepted: 12/25/2023] [Indexed: 01/08/2024]
Abstract
Goat whey protein (GWP) has a rich amino acid profile and good techno-functional attributes but still has limited functional performance for certain applications. This study introduces an innovative ultrasound-assisted Maillard reaction to enhance GWP's functional properties by conjugating it with either gum Arabic (GA) or citrus pectin (CP). Sonication accelerated the Maillard reaction, and the glycosylation of GWP was significantly enhanced after optimization of the conjugation conditions. Gel electrophoresis examination verified the creation of GWP-polysaccharide conjugates, while scanning electron microscopy analysis revealed structural modifications caused by polysaccharide grafting and sonication. The use of ultrasound in the Maillard reaction notably enhanced the solubility, foaming capacity, and emulsifying attributes of the GWPs. Among the conjugates, the GWP-GA ones exhibited the best functional properties. Our findings suggest that this approach can notably improve the functional attributes of GWPs, thus broadening their potential uses in the food sector and beyond.
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Affiliation(s)
- Kun Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Jiangyue Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Pengfei Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | | | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China.
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8
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Xing W, Ma C, Yu Y, Chen F, Yang C, Zhang N. Studies on the Increasing Saltiness and Antioxidant Effects of Peanut Protein Maillard Reaction Products. Antioxidants (Basel) 2024; 13:665. [PMID: 38929105 PMCID: PMC11201239 DOI: 10.3390/antiox13060665] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2024] [Revised: 05/24/2024] [Accepted: 05/27/2024] [Indexed: 06/28/2024] Open
Abstract
The salt taste-enhancing and antioxidant effect of the Maillard reaction on peanut protein hydrolysates (PPH) was explored. The multi-spectroscopic and sensory analysis results showed that the Maillard reaction products (MRPs) of hexose (glucose and galactose) had slower reaction rates than those of pentose (xylose and arabinose), but stronger umami and increasing saltiness effects. The Maillard reaction can improve the flavor of PPH, and the galactose-Maillard reaction product (Ga-MRP) has the best umami and salinity-enhancing effects. The measured molecular weight of Ga-MRP were all below 3000 Da, among which the molecular weights between 500-3000 Da accounted for 46.7%. The products produced during the Maillard reaction process resulted in a decrease in brightness and an increase in red value of Ga-MRP. The amino acid analysis results revealed that compared with PPH, the content of salty and umami amino acids in Ga-MRPs decreased, but their proportion in total free amino acids increased, and the content of bitter amino acids decreased. In addition, the Maillard reaction enhances the reducing ability, DPPH radical scavenging ability, and Fe2+ chelating ability of PPH. Therefore, the Maillard reaction product of peanut protein can be expected to be used as a substitute for salt seasoning, with excellent antioxidant properties.
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Affiliation(s)
| | | | | | | | - Chunhua Yang
- College of Food Science and Engineering, Harbin University of Commerce, Harbin 150028, China; (W.X.); (C.M.); (Y.Y.); (F.C.)
| | - Na Zhang
- College of Food Science and Engineering, Harbin University of Commerce, Harbin 150028, China; (W.X.); (C.M.); (Y.Y.); (F.C.)
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9
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Yan DD, Hu B, Gao P, Yin JJ, Wang S, Yang Y, Tan L, Hu CR, He DP, Zhong W. Synthesis and Characterization of Emulsifiers Based on the Maillard Reaction and Its Application in Stabilized DHA Algal Oil Nanoemulsions. Foods 2024; 13:1667. [PMID: 38890897 PMCID: PMC11172065 DOI: 10.3390/foods13111667] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2024] [Revised: 05/22/2024] [Accepted: 05/23/2024] [Indexed: 06/20/2024] Open
Abstract
The aim of this study was to optimize the formation of sodium caseinate (CS) and gum arabic (GA) complexes through the Maillard reaction and to evaluate their effectiveness in improving the emulsification properties and stability of docosahexaenoic acid (DHA) nanoemulsions. First, the best target polysaccharides were selected, and the best modification conditions were determined using orthogonal experiments. Secondly, the response surface experiments were used to optimize the preparation process of the emulsion. The stability, in vitro digestion characteristics, and rheological characteristics of the emulsion prepared by means of CS-GA were compared with the emulsion prepared using a whey protein isolate (WPI). After the orthogonal test, the optimal modification conditions were determined to be a reaction time of 96 h, a CS-GA mass ratio of 1:2, a reaction temperature of 60 °C, and a degree of grafting of 44.91%. Changes in the infrared (IR), Raman, ultraviolet (UV), and endogenous fluorescence spectra also indicated that the complex structure was modified. The response surface test identified the optimal preparation process as follows: an emulsifier concentration of 5 g/L, an oil-phase concentration of 5 g/L, and a homogenization frequency of five, and the emulsion showed good stability. Therefore, the use of a nanoemulsion as a nanoscale DHA algal oil delivery system is very promising for extending the shelf life and improving the stability of food.
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Affiliation(s)
- Dan-Dan Yan
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (D.-D.Y.); (B.H.); (P.G.); (J.-J.Y.); (C.-R.H.); (D.-P.H.)
- Key Laboratory for Deep Processing of Major Grain and Oil Ministry of Education, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Bo Hu
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (D.-D.Y.); (B.H.); (P.G.); (J.-J.Y.); (C.-R.H.); (D.-P.H.)
- Key Laboratory for Deep Processing of Major Grain and Oil Ministry of Education, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Pan Gao
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (D.-D.Y.); (B.H.); (P.G.); (J.-J.Y.); (C.-R.H.); (D.-P.H.)
- Key Laboratory for Deep Processing of Major Grain and Oil Ministry of Education, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
- Wuhan Institute for Food and Cosmetic Control, Wuhan 430012, China; (S.W.); (Y.Y.)
| | - Jiao-Jiao Yin
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (D.-D.Y.); (B.H.); (P.G.); (J.-J.Y.); (C.-R.H.); (D.-P.H.)
- Key Laboratory for Deep Processing of Major Grain and Oil Ministry of Education, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Shu Wang
- Wuhan Institute for Food and Cosmetic Control, Wuhan 430012, China; (S.W.); (Y.Y.)
| | - Yong Yang
- Wuhan Institute for Food and Cosmetic Control, Wuhan 430012, China; (S.W.); (Y.Y.)
| | - Lei Tan
- Hubei Fuxing Biotechnology, Hanchuan 431608, China;
| | - Chuan-Rong Hu
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (D.-D.Y.); (B.H.); (P.G.); (J.-J.Y.); (C.-R.H.); (D.-P.H.)
- Key Laboratory for Deep Processing of Major Grain and Oil Ministry of Education, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Dong-Ping He
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (D.-D.Y.); (B.H.); (P.G.); (J.-J.Y.); (C.-R.H.); (D.-P.H.)
- Key Laboratory for Deep Processing of Major Grain and Oil Ministry of Education, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
- Wuhan Institute for Food and Cosmetic Control, Wuhan 430012, China; (S.W.); (Y.Y.)
| | - Wu Zhong
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (D.-D.Y.); (B.H.); (P.G.); (J.-J.Y.); (C.-R.H.); (D.-P.H.)
- Key Laboratory for Deep Processing of Major Grain and Oil Ministry of Education, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
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10
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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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11
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Dumitrașcu L, Brumă (Călin) M, Turturică M, Enachi E, Cantaragiu Ceoromila AM, Aprodu I. Ultrasound-Assisted Maillard Conjugation of Yeast Protein Hydrolysate with Polysaccharides for Encapsulating the Anthocyanins from Aronia. Antioxidants (Basel) 2024; 13:570. [PMID: 38790675 PMCID: PMC11117535 DOI: 10.3390/antiox13050570] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2024] [Revised: 04/29/2024] [Accepted: 05/02/2024] [Indexed: 05/26/2024] Open
Abstract
Valorisation of food by-products, like spent brewer's yeast and fruit pomaces, represents an important strategy for contributing to sustainable food production. The aims of this study were to obtain Maillard conjugates based on spent yeast protein hydrolysate (SYH) with dextran (D) or maltodextrin (MD) by means of ultrasound treatment and to use them for developing encapsulation systems for the anthocyanins from aronia pomace. The ultrasound-assisted Maillard conjugation promoted the increase of antioxidant activity by about 50% compared to conventional heating and SYH, and was not dependent on the polysaccharide type. The ability of the conjugates to act as wall material for encapsulating various biologically active compounds was tested via a freeze-drying method. The retention efficiency ranged between 58.25 ± 0.38%-65.25 ± 2.21%, while encapsulation efficiency varied from 67.09 ± 2.26% to 88.72 ± 0.33%, indicating the strong effect of the carrier material used for encapsulation. The addition of the hydrolysed yeast cell wall played a positive effect on the encapsulation efficiency of anthocyanins when used in combination with the SYH:MD conjugates. On the other hand, the stability of anthocyanins during storage, as well as their bioavailability during gastrointestinal digestion, were higher when using the SYH:D conjugate. The study showed that hydrolysis combined with the ultrasound-assisted Maillard reaction has a great potential for the valorisation of spent brewer's yeast as delivery material for the encapsulation of bioactive compounds.
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Affiliation(s)
- Loredana Dumitrașcu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Domnească Street 111, 800201 Galați, Romania; (L.D.); (M.B.); (M.T.); (E.E.)
| | - Mihaela Brumă (Călin)
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Domnească Street 111, 800201 Galați, Romania; (L.D.); (M.B.); (M.T.); (E.E.)
| | - Mihaela Turturică
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Domnească Street 111, 800201 Galați, Romania; (L.D.); (M.B.); (M.T.); (E.E.)
| | - Elena Enachi
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Domnească Street 111, 800201 Galați, Romania; (L.D.); (M.B.); (M.T.); (E.E.)
- Faculty of Medicine and Pharmacy, Dunarea de Jos University of Galati, 35 A.I. Cuza Str., 800010 Galaţi, Romania
| | | | - Iuliana Aprodu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Domnească Street 111, 800201 Galați, Romania; (L.D.); (M.B.); (M.T.); (E.E.)
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12
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Xu H, Pan J, Ma C, Dabbour M, Mintah BK, Huang L, Dai C, Ma H, He R. Effect of carbonyl-amino condensation, non-covalent cross-linking and conformational changes induced by ultrasound-assisted Maillard reaction on lysinoalanine formation in silkworm pupa protein. Int J Biol Macromol 2024; 263:130480. [PMID: 38423436 DOI: 10.1016/j.ijbiomac.2024.130480] [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: 01/12/2024] [Revised: 02/20/2024] [Accepted: 02/26/2024] [Indexed: 03/02/2024]
Abstract
The inhibition of cross-linked lysinoalanine (LAL) formation in silkworm pupa protein isolates (SPPI) by Maillard reaction (using varying xylose concentration) and ultrasound treatment was studied. Results showed that sonicated SPPI was effectively grafted with high concentration of xylose (5 %), resulting in the lowest LAL content, which was 48.75 % and 30.64 % lower than the control and ultrasound-treated samples, respectively. Chemical bond analysis showed that the combined treatment destroyed the ionic bonds, intrachain (g-g-t), and interchain (g-g-g) disulfide bonds, but stimulated the polymerization of hydrogen and hydrophobic bonds between SPPI and xylose, and as well enhanced the net negative charge between SPPI/Xylose complexes. The particles of the complexes were more loose, dispersed and rough, and had a stronger hydrophilic microenvironment, accompanied by alterations in microscopic, secondary and tertiary structures. Ultrasound treatment induced the breakdown of the oxidative cross-linking in SPPI, and promoted the sulfhydryl group-dehydroalanine binding and the carbonyl-amino condensation of the protein and xylose, and thus inhibited the formation of cross-linked LAL. Furthermore, the physicochemical and structural parameters were highly interrelated with cross-linked LAL content (|r| > 0.9). The outcomes provided a novel avenue and theoretical basis for minimizing LAL formation in SPPI and improving the nutrition and safety 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
| | - Chunfang Ma
- Shandong Yuwang Ecological Food Industry, Yucheng 251200, 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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Han L, Zhai R, Shi R, Hu B, Yang J, Xu Z, Ma K, Li Y, Li T. Impact of cod skin peptide-ι-carrageenan conjugates prepared via the Maillard reaction on the physical and oxidative stability of Antarctic krill oil emulsions. Food Chem X 2024; 21:101130. [PMID: 38292679 PMCID: PMC10826608 DOI: 10.1016/j.fochx.2024.101130] [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: 06/08/2023] [Revised: 12/13/2023] [Accepted: 01/08/2024] [Indexed: 02/01/2024] Open
Abstract
This research aimed to construct an emulsifier by the Maillard reaction at various times using cod fish skin collagen peptide (CSCP) and ι-carrageenan (ι-car) to stabilize an Antarctic krill oil (AKO) emulsion. This emulsion was then investigated for physicochemical stability, oxidative stability, and gastrointestinal digestibility. The emulsion stability index and emulsifying activity index of Maillard reaction products (MRPs) were increased by 36.32 % and 66.30 %, respectively, at the appropriate graft degree (25.58 %) compared with the mixture of ι-car and CSCP. In vitro digestibility suggested the higher release of free fatty acids (FFAs) of 10d-MRPs-AKO-emulsion, and the highest bioavailability of AST in 10d-MRPs-AKO was found to be 28.48 %. The findings of this study showed the potential of MRPs to improve peptide function, serve as delivery vehicles for bioactive chemicals, and possibly serve as a valuable emulsifier to be used in the food industry.
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Affiliation(s)
- Lingyu Han
- Key Lab of Biotechnology and Bioresources Utilization of Ministry of Education, College of Life Science, Dalian Minzu University, Dalian, Liaoning 116600, China
| | - Ruiyi Zhai
- Key Lab of Biotechnology and Bioresources Utilization of Ministry of Education, College of Life Science, Dalian Minzu University, Dalian, Liaoning 116600, China
| | - Ruitao Shi
- Key Lab of Biotechnology and Bioresources Utilization of Ministry of Education, College of Life Science, Dalian Minzu University, Dalian, Liaoning 116600, China
| | - Bing Hu
- Key Lab of Biotechnology and Bioresources Utilization of Ministry of Education, College of Life Science, Dalian Minzu University, Dalian, Liaoning 116600, China
| | - Jixin Yang
- Faculty of Arts, Science and Technology, Wrexham Glyndwr University, Plas Coch, Mold Road, Wrexham LL11 2AW United Kingdom
| | - Zhe Xu
- Key Lab of Biotechnology and Bioresources Utilization of Ministry of Education, College of Life Science, Dalian Minzu University, Dalian, Liaoning 116600, China
| | - Kun Ma
- Key Lab of Biotechnology and Bioresources Utilization of Ministry of Education, College of Life Science, Dalian Minzu University, Dalian, Liaoning 116600, China
| | - Yingmei Li
- Linghai Dalian Seafoods Breeding Co., Ltd, Jinzhou, Liaoning 121209, China
| | - Tingting Li
- Key Lab of Biotechnology and Bioresources Utilization of Ministry of Education, College of Life Science, Dalian Minzu University, Dalian, Liaoning 116600, China
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14
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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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15
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Gao K, Xu Y, Rao J, Chen B. Maillard reaction between high-intensity ultrasound pre-treated pea protein isolate and glucose: Impact of reaction time and pH on the conjugation process and the properties of conjugates. Food Chem 2024; 434:137486. [PMID: 37725841 DOI: 10.1016/j.foodchem.2023.137486] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2023] [Revised: 09/11/2023] [Accepted: 09/12/2023] [Indexed: 09/21/2023]
Abstract
In this study, pea protein isolate was pretreated with high intensity ultrasound (HIUS) at 300 W for 5 min. The Maillard reaction (MR) between the pretreated sample (UPPI) and glucose were performed by heating (80 °C) of their aqueous dispersion at various time (0, 6, 12, 18, and 24 h) and pH (6.0, 8.0, 10.0, and 12.0). According to browning index and glucose depletion, the conjugation between UPPI and glucose through MR was not markedly accelerated compared to PPI. FTIR and intrinsic/extrinsic fluorescence spectroscopy showed that HIUS pretreatment could alter secondary and tertiary structures of PPI. HIUS pretreatment coupled with MR increased hydrophobicity and particle size of UPPI-glucose conjugates. Solubility of UPPI and PPI was improved after MR; but the increment of former was lower than the latter. This study suggests that HIUS pretreatment is an effective method to improve the solubility of PPI regardless of the subsequent MR.
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Affiliation(s)
- Kun Gao
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Yixiang Xu
- Healthy Processed Foods Research Unit, Western Regional Research Center, USDA-ARS, Albany, CA 94710, USA
| | - Jiajia Rao
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Bingcan Chen
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA.
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16
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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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17
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Chen K, Zhang M, Wang D, Mujumdar AS, Deng D. Development of quinoa (Chenopodium quinoa Willd) protein isolate-gum Arabic conjugates via ultrasound-assisted wet heating for spice essential oils emulsification: Effects on water solubility, bioactivity, and sensory stimulation. Food Chem 2024; 431:137001. [PMID: 37562335 DOI: 10.1016/j.foodchem.2023.137001] [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: 05/10/2023] [Revised: 06/25/2023] [Accepted: 07/23/2023] [Indexed: 08/12/2023]
Abstract
Quinoa protein isolate-gum Arabic (QPI-GA) conjugates were developed by ultrasound-assisted wet heating to improve the water solubility and bioactivity of spice essential oils (EOs) in this study. The optimal conditions for QPI-GA conjugates preparation were found to be: heating temperature of 72 ℃, ultrasound power of 450 W, and reaction time of 46 min. QPI-GA conjugates displayed significantly higher emulsifying efficiency and stronger tolerance to pH variation, high salt concentration, and storage than raw materials. The emulsifying efficiency of emulsions was also influenced by the pH and viscosity of EOs, zeta potential of the emulsion as well as the relative density and lipid/water partition coefficient (P) of EOs were the possible factors impacting the stability of EO emulsions. The water solubility, antioxidant ability, and antibacterial ability of tested EOs were improved after emulsification. Meanwhile, encapsulation with QPI-GA conjugates played a good effect on reducing the sensory stimulation of EOs.
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Affiliation(s)
- Kai Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China; China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Dayuan Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald College, McGill University, Ste. Anne de Bellevue, Quebec, Canada
| | - Dewei Deng
- Zhengzhou Xuemailong Food Flavor Co., Zhengzhou, Henan, China
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18
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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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Wang S, Ding Y, Huo Z, Li J, Song J, Jian W, Gao Q, Zhang M, Zhao L, Zhang J, Zhang J, Ge W. Conjugation of dual-natural milk-derived proteins with fucoidan to prepare controllable glycosylation products via dielectric barrier discharge cold plasma. Int J Biol Macromol 2024; 255:128035. [PMID: 37972841 DOI: 10.1016/j.ijbiomac.2023.128035] [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: 09/01/2023] [Accepted: 11/09/2023] [Indexed: 11/19/2023]
Abstract
This study reported that fibrillar bridges (whey protein isolate nanofibrils, WPNs) were used to associate the casein (CA) nanoparticles through the pH-driven method to obtain the self-assembled WPN-CA complexes. Then, a novel technology involving cold plasma (CP) was innovatively proposed to enhance the protective properties of complexes. The confirmation of structural transitions and interactions resulting from the adjustment of WPN-to-CA ratios (WtCs) led to the identification of the complexes named WPCA (WtC1.0:1). Next, the results showed a rapid conjugation between WPCA and fucoidan (FD) with a degree of grafting of 16.03 % after 10 min CP treatment. The coupling of WPCA with FD to form conjugates was confirmed by SDS-PAGE analysis, indicating covalent bonds' formation. FTIR spectroscopy revealed an augmentation in the intensity of the OH stretching vibration of the WPCA-FD conjugate, concomitant with a decrease in β-turns and an elevation in β-sheets content. Furthermore, the application of glycosylation treatment to WPCA-FD resulted in a noteworthy enhancement of both the thermal stability and antioxidant activity characteristics of WPCA. Our findings move a step forward, as CP-assisted Maillard reaction has shown potential as an efficient and energy-saving method to enhance the functional properties of milk-derived proteins in the food industry.
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Affiliation(s)
- Shuangshuang Wang
- College of Food Science and Engineering, Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Northwest A&F University, Yangling 712100, China
| | - Yi Ding
- College of Food Science and Engineering, Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Northwest A&F University, Yangling 712100, China
| | - Zhenquan Huo
- Zhejiang Zhongmengchang Health Technology Co., Ltd., Hangzhou 310000, China
| | - Jiaming Li
- College of Food Science and Engineering, Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Northwest A&F University, Yangling 712100, China
| | - Jiaqing Song
- College of Food Science and Engineering, Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Northwest A&F University, Yangling 712100, China
| | - Weiwen Jian
- Shaanxi Baiyue Youlishi Dairy Industry Co., Ltd., Xianyang 712000, China
| | - Qinyi Gao
- College of Food Science and Engineering, Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Northwest A&F University, Yangling 712100, China
| | - Minghui Zhang
- College of Food Science and Engineering, Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Northwest A&F University, Yangling 712100, China
| | - Lili Zhao
- College of Food Science and Engineering, Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Northwest A&F University, Yangling 712100, China
| | - Jing Zhang
- College of Food Science and Engineering, Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Northwest A&F University, Yangling 712100, China
| | - Jiaying Zhang
- College of Food Science and Engineering, Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Northwest A&F University, Yangling 712100, China
| | - Wupeng Ge
- College of Food Science and Engineering, Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Northwest A&F University, Yangling 712100, China.
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20
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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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21
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Fu JJ, Yu JX, He FY, Huang YN, Wu ZP, Chen YW. Physicochemical and functional characteristics of glycated collagen protein from giant salamander skin induced by ultrasound Maillard reaction. Int J Biol Macromol 2024; 254:127558. [PMID: 37865368 DOI: 10.1016/j.ijbiomac.2023.127558] [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: 06/20/2023] [Revised: 10/17/2023] [Accepted: 10/18/2023] [Indexed: 10/23/2023]
Abstract
Chinese giant salamander skin collagen (CGSSC) was successfully conjugated with glucose (Glu)/xylose (Xy) by ultrasound Maillard reaction (MR) in nature deep eutectic solvents (NADES). The effects of ultrasound and reducing sugar types on the degree graft (DG) of MR products (MRPs), as well as the influence of DG on the structure and functional properties of MRPs were investigated. The results indicated that the ultrasound assisted could markedly enhance the MR of CGSSC, and low molecular weight reducing sugars were more reactive in MR. The ultrasound MR significantly changed the microstructure, secondary and tertiary structures of CGSSC. Moreover, the free sulfhydryl content of MRPs were increased, thus enhancing the surface hydrophobicity, emulsifying properties and antioxidant activity, which were positively correlated with DG. These findings provided theoretical insights into the effects of ultrasound assisted and different sugar types on the functional properties of collagen induced by MR.
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Affiliation(s)
- Jing-Jing Fu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China
| | - Jin-Xiu Yu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China
| | - Fan-Yu He
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China
| | - Yang-Na Huang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China
| | - Zhi-Ping Wu
- Zhejiang Shanding Biotechnology Co., Ltd, Lishui, Zhejiang 323000, China
| | - Yue-Wen Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China.
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22
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Aziznia S, Askari G, Emamdjomeh Z, Salami M. Effect of ultrasonic assisted grafting on the structural and functional properties of mung bean protein isolate conjugated with maltodextrin through maillard reaction. Int J Biol Macromol 2024; 254:127616. [PMID: 37918607 DOI: 10.1016/j.ijbiomac.2023.127616] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Revised: 09/29/2023] [Accepted: 10/20/2023] [Indexed: 11/04/2023]
Abstract
Four different methods of maillard reaction including ultrasound (150 W, 10 min) assisted, classical wet heating (80 °C, 60min), moderate water bath heating (60°C, 12 to 30 h) and dry state method (60 °C, 79 % relative humidity and 48 h) were used to Mung bean protein isolate - Maltodexrtin conjugates (MPI-MD) preparation. The samples prepared under ultrasound and wet heating were chosen for further analysis according to degree of graft and UV-absorbance at 420 nm. Higher glycosylation at short time and lower browning were obtained under ultrasound treatment. Covalent attachment in conjugates confirmed by SDS-polyacrylamide gel electrophoresis. The structural analysis revealed prominent unfolding effect of ultrasound waves on the protein's molecules. The decrease of α-helix content was related to the exposure of buried amino group residues during reaction. Glycation of MPI under ultrasound caused changes in tertiary structure of protein and leads to decrease in the fluorescence intensity compared with native and wet heating treatments. FTIR spectra confirmed the conjugation of the MPI and MD and suggested that protein structure was changed and ultrasound promoted the graft reaction more than wet heating treatment. Conjugated MPI showed higher emulsification and solubility index than MPI, moreover the effect of ultrasonic waves on ameliorated functional properties was impressive than those for wet heating treatment. Overall, this study showed use of ultrasonication in maillard reaction was a suitable method for producing MPI- MD conjugates and improved the efficiency of graft reaction and functional properties of grafts.
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Affiliation(s)
- Somayeh Aziznia
- Department of Food Science and Technology, Faculty of Agriculture, University of Tehran, Iran.
| | - Gholamreza Askari
- Department of Food Science and Technology, Faculty of Agriculture, University of Tehran, Iran.
| | - Zahra Emamdjomeh
- Department of Food Science and Technology, Faculty of Agriculture, University of Tehran, Iran.
| | - Maryam Salami
- Department of Food Science and Technology, Faculty of Agriculture, University of Tehran, Iran.
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23
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Li J, Li L. Effect of extrusion temperature on the structure and emulsifying properties of soy protein isolate-oat β-glucan conjugates formed during high moisture extrusion. Food Chem 2023; 429:136787. [PMID: 37478603 DOI: 10.1016/j.foodchem.2023.136787] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 06/13/2023] [Accepted: 06/30/2023] [Indexed: 07/23/2023]
Abstract
In this study, extrusion was used to induce Maillard reaction between soy protein isolate (SPI) and oat β-glucan (OG) and effect of extrusion temperature (70, 90, 110 and 130 °C) on the structure and emulsifying properties of extruded SPI-OG was investigated. SDS-PAGE and fluorescence spectroscopy provided evidence for the formation of SPI-OG conjugates during extrusion. The results showed that 90 °C and 110 °C extruded SPI-OG had the highest level of degree of glycosylation (were 14.34% and 13.70%, respectively, p > 0.05). Structural analysis found that α-helix content of extruded SPI-OG decreased by 8.93-13.14% compared to mixture of SPI and OG. Meanwhile, extruded SPI-OG had lower protein solubility (29.83-34.38%) and surface hydrophobicity (1549-2027), larger average particle size (2363-4807 nm) and higher emulsion stability (74.33-90.15%). Therefore, these findings may provide a theoretical basis for the development of novel food emulsion stabilizers.
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Affiliation(s)
- Jinpeng Li
- Northeast Agricultural University, College of Food Science, Harbin 150030, PR China
| | - Liang Li
- Northeast Agricultural University, College of Food Science, Harbin 150030, PR China.
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24
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Han G, Zhao S, Sun F, Xia X, Liu H, Kong B. A novel strategy for improving the stability of myofibrillar protein emulsions at low ionic strength using high-intensity ultrasound combined with non-enzymatic glycation. ULTRASONICS SONOCHEMISTRY 2023; 101:106694. [PMID: 37979277 PMCID: PMC10692711 DOI: 10.1016/j.ultsonch.2023.106694] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/14/2023] [Revised: 07/30/2023] [Accepted: 11/08/2023] [Indexed: 11/20/2023]
Abstract
Poor emulsification of myofibrillar proteins (MPs) limits the production of meat protein emulsion-type products, and it is related to the myosin self-assembles in low-salt settings. The effect of high-intensity ultrasound (HIU) pretreatment combined with non-enzymatic glycation on MP-stabilized emulsions in low-salt settings was investigated in this study, and the potential mechanism was revealed. The results indicated that, compared to using either HIU or glycation treatment alone, HIU pretreatment in combination with glycation significantly improves the physical stability of emulsions while increasing the distribution uniformity and reducing the droplet particle size from 18.05 μm to 2.54 μm (P < 0.05). Correspondingly, the emulsion prepared using this approach exhibited a relatively high absolute zeta potential (-23.58 mV) and a high interfacial protein content (38.78 %) (P < 0.05), promoting molecular rearrangement and forming a continuous and stable interfacial layer. HIU pretreatment combined with glycation could offer reinforced electrostatic repulsion and steric hindrance to depolymerize self-assembled filamentous polymers, thus enhancing the stability of droplets. Additionally, the thermal sensitivity of the glycated MPs pretreated by HIU was remarkably reduced, thus improving the thermal stability of the corresponding emulsions.
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Affiliation(s)
- Ge Han
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Siqi Zhao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fangda Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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25
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Aminikhah N, Mirmoghtadaie L, Shojaee-Aliabadi S, Khoobbakht F, Hosseini SM. Investigation of structural and physicochemical properties of microcapsules obtained from protein-polysaccharide conjugate via the Maillard reaction containing Satureja khuzestanica essential oil. Int J Biol Macromol 2023; 252:126468. [PMID: 37625762 DOI: 10.1016/j.ijbiomac.2023.126468] [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: 02/12/2023] [Revised: 06/24/2023] [Accepted: 08/21/2023] [Indexed: 08/27/2023]
Abstract
In this study, some common proteins including, whey protein isolate (WPI), soy protein isolate (SPI), and gelatin (G) conjugated with maltodextrin (MD) via Maillard reaction and were then used to encapsulate Satureja khuzestanica essential oil (SKEO). The higher glycation degree was obtained at a pH of 9 and 3 h of heating at 60 °C for SPI and WPI, and 90 °C for G. The results of FTIR and intrinsic fluorescence test showed the possibility of covalent binding formation between proteins and maltodextrin. The encapsulation efficiencies were obtained about 83.84 %, 88.95 %, and 89.27 % for MD-SPI, MD-G, and MD-WPI, respectively. Moreover, the Maillard reaction-based microcapsules had higher antioxidant activity than the physical mixture of protein-polysaccharide. The addition of SKEO to microcapsules improved antimicrobial activity. The results of this study demonstrated that MD-WPI and MD-G, as encapsulating materials, can be used to enhance the physiochemical properties of microcapsules loaded with SKEO.
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Affiliation(s)
- Nafise Aminikhah
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Leila Mirmoghtadaie
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Saeedeh Shojaee-Aliabadi
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Faezeh Khoobbakht
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Seyede Marzieh Hosseini
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
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26
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Gao K, Chang L, Xu Y, Rao J, Chen B. Water-soluble fraction of pea protein isolate is critical for the functionality of protein-glucose conjugates obtained via wet-heating Maillard reaction. Food Res Int 2023; 174:113503. [PMID: 37986502 DOI: 10.1016/j.foodres.2023.113503] [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: 09/15/2023] [Accepted: 09/22/2023] [Indexed: 11/22/2023]
Abstract
Wet-heating Maillard reaction (MR) has been applied to improve the function of proteins by conjugating with soluble carbohydrates. However, the impact of soluble solutes particularly in plant protein on the degree of MR and the properties of the corresponding conjugates has yet to be discussed. In this study, high-intensity ultrasound (HIUS) was utilized to pretreat commercial pea protein isolate in order to improve its solubility. Two different fractions including soluble fraction (SUPPI) and whole solution (UPPI) of HIUS treated PPI were conjugated with glucose (G) to prepare SUPPI-G and UPPI-G, respectively, over a course of 24 h wet-heating at 80 °C. Conjugation was confirmed by the degree of glycation, SDS-PAGE, FTIR, and intrinsic fluorescence analysis. Color change and glucose content analysis showed that the degree of MR was greater when using SUPPI rather than UPPI. The solubility of SUPPI-G was further improved by 24 h of MR while it remained unchanged for UPPI-G. The emulsifying activity index and foaming capability of SUPPI-G were similar to those of UPPI-G. Interfacial properties determined by dynamic adsorption and dilatational rheology at both oil-water and air-water interface suggested that insoluble fraction of UPPI is essential to make stable emulsions and foams. In conclusion, the proportion of soluble protein in PPI is critical to its wet-heating MR based conjugation with glucose and the solubility of the conjugates.
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Affiliation(s)
- Kun Gao
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Liuyi Chang
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Yixiang Xu
- Healthy Processed Foods Research Unit, Western Regional Research Center, USDA-ARS, Albany, CA 94710, USA
| | - Jiajia Rao
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Bingcan Chen
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA.
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27
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Han G, Zhao S, Liu Q, Xia X, Chen Q, Liu H, Kong B. High-intensity ultrasound combined with glycation enhances the thermal stability and in vitro digestion behaviors of myofibrillar protein aqueous solution. Int J Biol Macromol 2023; 251:126301. [PMID: 37573906 DOI: 10.1016/j.ijbiomac.2023.126301] [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: 04/30/2023] [Revised: 08/08/2023] [Accepted: 08/10/2023] [Indexed: 08/15/2023]
Abstract
The low thermal stability of myofibrillar proteins (MPs) is a technological barrier to them being applied in beverage formulas. In this study, we investigated the effect of high-intensity ultrasound (HIU) pretreatment combined with glycation on the thermal stability, structural characteristics, and in vitro digestion behavior of MPs in water. The results indicated that HIU pretreatment combined with glycation significantly inhibited thermal aggregation and reduced the particle size of MPs compared to using either HIU or glycation treatments individually. The grafting of dextran (DX) shielded the sulfhydryl (-SH) and hydrophobic groups and inhibited disulfide bond cross-linking and hydrophobic association. Moreover, HIU pretreatment facilitated the shielding effect of glycation by destroying the filamentous myosin structure and exposing the internal -SH and hydrophobic groups as well as the grafting sites, maximally inhibiting thermal aggregation. In addition, the smaller protein particles and more flexible structure caused by HIU pretreatment combined with glycation increased their binding affinity toward protease. Overall, these findings can promote the technological development of modulating the MP structure-digestion for formulating novel meat protein-based products.
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Affiliation(s)
- Ge Han
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Siqi Zhao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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28
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Huang X, Wang P, Xue W, Cheng J, Yang F, Yu D, Shi Y. Preparation of meaty flavor additive from soybean meal through the Maillard reaction. Food Chem X 2023; 19:100780. [PMID: 37780247 PMCID: PMC10534126 DOI: 10.1016/j.fochx.2023.100780] [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: 12/27/2022] [Revised: 05/25/2023] [Accepted: 07/02/2023] [Indexed: 10/03/2023] Open
Abstract
Meaty flavor additive was prepared from soybean meal hydrolysate and xylose in the method of Maillard reaction. Under the conditions of reaction temperature 120 ℃, time 120 min and cysteine addition 10%, the Maillard products had strong flavor of meat. The content of free amino acids was 4.941 μ mol/mL in the products. There were 50 volatile flavor substances in Maillard reaction products according to GC-MS analysis. 4 mercaptans, 4 sulfur substituted furans, 3 thiophenes, 7 furans, 6 pyrazine, 3 pyrrole, 1 pyrimidine, 7 aldehydes, 4 ketones, 7 esters, 2 alcohols and 2 acids were included. The Maillard reaction products also have strong antioxidant activity. The scavenging ability of FRAP, DPPH radical, hydroxyl radical and ABTS+ radical was 1.82%, 69.8%, 68.7% and 71.6% respectively. The products of Mailard reaction have potential to be used in food additives.
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Affiliation(s)
- Xianhui Huang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Peng Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Wenlin Xue
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jie Cheng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Fuming Yang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Dianyu Yu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yongge Shi
- Jiusan Grains and Oils Industrial Group Co., Ltd, Harbin 150090, China
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29
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Shi R, Mu Z, Hu J, Jiang Z, Hou J. Non-thermal techniques as an approach to modify the structure of milk proteins and improve their functionalities: a review of novel preparation. Crit Rev Food Sci Nutr 2023:1-29. [PMID: 37811663 DOI: 10.1080/10408398.2023.2263571] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/10/2023]
Abstract
BACKGROUND Milk proteins (MPs) have been widely used in the food industry due to their excellent functionalities. However, MPs are thermal-unstable substances and their functional properties are easily affected by heat treatment. Emerging non-thermal approaches (i.e., high-pressure homogenization (HPH), ultrasound (US), pulsed electric field (PEF)) have been increasingly popular. A detailed understanding of these approaches' impacts on the structure and functionalities of MPs can provide theoretical guidance for further development to accelerate their industrialization. SCOPE AND APPROACH This review assesses the mechanisms of HPH, US and PEF technologies on the structure and functionalities of MPs from molecular, mesoscopic and macroscopic levels, elucidates the modifications of MPs by these theologies combined with other methods, and further discusses their existing issues and the development in the food filed. KEY FINDINGS AND CONCLUSIONS The structure of MPs changed after HPH, US and PEF treatment, affecting their functionalities. The changes in these properties of MPs are related to treated-parameters of used-technologies, the concentration of MPs, as well as molecular properties. Additionally, these technologies combined with other methods could obtain some outstanding functional properties for MPs. If properly managed, these theologies can be tailored for manufacturing superior functional MPs for various processing fields.
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Affiliation(s)
- Ruijie Shi
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, PR China
- Institute of BioPharmceutical Research, Liaocheng University, Liaocheng, PR China
- National Enterprise Technology Center, Inner Mongolia Mengniu Dairy (Group) Co., Ltd, Huhhot, PR China
| | - Zhishen Mu
- National Enterprise Technology Center, Inner Mongolia Mengniu Dairy (Group) Co., Ltd, Huhhot, PR China
| | - Jialun Hu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, PR China
| | - Zhanmei Jiang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, PR China
| | - Juncai Hou
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, PR China
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30
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Gu M, Cui Y, Muhammad AUR, Zhang M, Wang X, Sun L, Chen Q. Dynamic microfluidic-assisted transglutaminase modification of soy protein isolate-chitosan: Effects on structural and functional properties of the adduct and its antioxidant activity after in vitro digestion. Food Res Int 2023; 172:113219. [PMID: 37689960 DOI: 10.1016/j.foodres.2023.113219] [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: 05/11/2023] [Revised: 06/29/2023] [Accepted: 06/30/2023] [Indexed: 09/11/2023]
Abstract
In this study, soy protein isolate (SPI)-chitosan (CS) adducts were prepared by using dynamic microfluidic-assisted transglutaminase (TGase) modification. It was shown that the solubility and degree of binding of SPI-CS adducts prepared by dynamic microfluidic-assisted TGase modification were better. After the samples were treated twice at 400 bar, the degree of binding for SPI-CS adducts increased to 31.97 ± 1.31%, and the solubility increased to 66.25 ± 1.10%. With the increase of microfluidic pressure, the exposed free sulfhydryl groups increased, the particle size reduced, and the surface hydrophobicity first increased and then decreased. Under the action of the pressure generated by microfluidics, the structure of the protein in the SPI-CS adduct was unfolded and transformed from an ordered structure to a disordered one. The SPI-CS adducts prepared with assisted dynamic microfluidic treatment showed significantly higher ABTS radical scavenging rate, DPPH radical scavenging rate and reducing power after in vitro digestion compared with that of SPI-CS adducts prepared with TGase alone. This result indicated that appropriate dynamic microfluidic treatment improved the structural and functional properties of TGase-modified SPI-CS adducts and significantly increased the antioxidant activity after in vitro digestion.
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Affiliation(s)
- Meiyu Gu
- Key Laboratory of Dairy Science, Ministry of Education and Department of Food Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.
| | - Yifan Cui
- College of Agriculture, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.
| | - Asad Ur Rehman Muhammad
- Key Laboratory of Dairy Science, Ministry of Education and Department of Food Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.
| | - Mengyue Zhang
- Key Laboratory of Dairy Science, Ministry of Education and Department of Food Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.
| | - Xibo Wang
- Key Laboratory of Dairy Science, Ministry of Education and Department of Food Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.
| | - Lina Sun
- Key Laboratory of Dairy Science, Ministry of Education and Department of Food Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.
| | - Qingshan Chen
- College of Agriculture, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.
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31
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Sahraeian S, Rashidinejad A, Niakousari M. Enhanced properties of non-starch polysaccharide and protein hydrocolloids through plasma treatment: A review. Int J Biol Macromol 2023; 249:126098. [PMID: 37543265 DOI: 10.1016/j.ijbiomac.2023.126098] [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: 04/26/2023] [Revised: 07/10/2023] [Accepted: 07/24/2023] [Indexed: 08/07/2023]
Abstract
Hydrocolloids are important ingredients in food formulations and their modification can lead to novel ingredients with unique functionalities beyond their nutritional value. Cold plasma is a promising technology for the modification of food biopolymers due to its non-toxic and eco-friendly nature. This review discusses the recent published studies on the effects of cold plasma treatment on non-starch hydrocolloids and their derivatives. It covers the common phenomena that occur during plasma treatment, including ionization, etching effect, surface modification, and ashing effect, and how they contribute to various changes in food biopolymers. The effects of plasma treatment on important properties such as color, crystallinity, chemical structure, rheological behavior, and thermal properties of non-starch hydrocolloids and their derivatives are also discussed. In addition, this review highlights the potential of cold plasma treatment to enhance the functionality of food biopolymers and improve the quality of food products. The mechanisms underlying the effects of plasma treatment on food biopolymers, which can be useful for future research in this area, are also discussed. Overall, this review paper presents a comprehensive overview of the current knowledge in the field of cold plasma treatment of non-starch hydrocolloids and their derivatives and highlights the areas that require further investigation.
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Affiliation(s)
- Shahriyar Sahraeian
- Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, Iran
| | - Ali Rashidinejad
- Riddet Institute, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand.
| | - Mehrdad Niakousari
- Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, Iran
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Dumitrașcu L, Borda D, Aprodu I. Alternative Processing Options for Improving the Proteins Functionality by Maillard Conjugation. Foods 2023; 12:3588. [PMID: 37835241 PMCID: PMC10572503 DOI: 10.3390/foods12193588] [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: 08/28/2023] [Revised: 09/18/2023] [Accepted: 09/25/2023] [Indexed: 10/15/2023] Open
Abstract
Conjugation of the proteins with carbohydrates, occurring in the early stages of the Maillard reactions, received increased attention because of the high potential to ensure the improvement of the biological activity and functional properties of the proteins of different origins. The Maillard conjugates are conventionally formed through wet or dry heating, but the use of alternative technologies involving ultrasound, microwave, pulsed electric fields, high-pressure, or electrodynamic treatments appears to be efficient in accelerating the reaction steps and limiting the formation of toxic compounds. An overview of the mechanisms of these processing technologies, the main parameters influencing the Maillard conjugate formation, as well as their advantages and disadvantages, is provided in this paper. Different strategies employing these alternative technologies are reported in the literature: as pretreatment of the proteins, either alone or in admixture with the carbohydrates, followed by conventional heating, as a single alternative treatment step, or as a combination of heating and alternative processing. The desired functional properties of the proteins can be achieved by selecting the appropriate processing strategy and optimizing the reaction parameters. Moreover, alternative technologies can be exploited to obtain Maillard conjugates with remarkable biological activity in terms of antioxidant, antimicrobial, antihypertensive, anti-inflammatory, antimutagenic, or bifidogenic properties.
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Affiliation(s)
| | | | - Iuliana Aprodu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Str., 800008 Galati, Romania; (L.D.); (D.B.)
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Chu Z, Zhang Q, Li X, Xue B, Sun T, Xie J. Effect of Oat β-Glucan on the Structure and Properties of Soybean Protein Isolate During Maillard Reaction. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023; 78:552-556. [PMID: 37594557 DOI: 10.1007/s11130-023-01092-4] [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] [Accepted: 08/09/2023] [Indexed: 08/19/2023]
Abstract
Maillard reaction (MR) with oat β-glucan changed the structure of soybean protein isolate (SPI), further leading to the enhancement of its functional properties. SPI was unfolded by MR, and the SPI conjugates with high molecular weight were identified. The water solubility of SPI was improved by cross-linking with hydrophilic β-glucan, while the hydrophobicity also increased along with the unfolding of the SPI. Cross-linking with β-glucan elevated the viscosity of SPI, thus enhancing viscosity-related physiological activities, including bile acid binding ability, fat binding capacity, and hypoglycemic activity, and the functional properties increased as the βG content involved in MR increased.
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Affiliation(s)
- Zhaonan Chu
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Qiyun Zhang
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Xiaohui Li
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Bin Xue
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Tao Sun
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China.
| | - Jing Xie
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China
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Li S, Tao L, Peng S, Yu X, Ma X, Hu F. Structural and antioxidative properties of royal jelly protein by partial enzymatic hydrolysis. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2023.02.046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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35
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Li W, Chen Q, Wang X, Chen Z. Effect of Freezing on Soybean Protein Solution. Foods 2023; 12:2650. [PMID: 37509741 PMCID: PMC10379167 DOI: 10.3390/foods12142650] [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: 06/09/2023] [Revised: 06/30/2023] [Accepted: 07/06/2023] [Indexed: 07/30/2023] Open
Abstract
To investigate the impact of frozen storage conditions on the physicochemical properties of soybean protein and explore the underlying mechanisms, this study focused on soybean isolate (SPI), ß-soybean companion globulin (7S), and soybean globulin (11S). The protein solutions were prepared at a concentration of 2% and subjected to freezing for 1 and 5 days. Subsequently, the protein content, physicochemical properties, secondary structure, sulfhydryl content, and chemical interaction forces were assessed and analyzed using UV spectrophotometry, Zeta potential measurements, SDS-PAGE, Fourier infrared spectroscopy, and endogenous fluorescence photoemission spectroscopy. The obtained results revealed that the solubility and total sulfhydryl content of SPI, 7S, and 11S exhibited a decreasing trend with prolonged freezing time. Among them, 11S demonstrated the largest decrease in solubility and total sulfhydryl content, followed by SPI, and 7S the least. During freezing, the aromatic amino acids of SPI, 7S, and 11S molecules were exposed, leading to increased hydrophobicity, protein aggregation, and particle size enlargement, and the structure of the protein changed from disordered structure to ordered structure. After freezing, the polarity of the microenvironment of SPI, 7S, and 11S increased, and their maximum fluorescence emission wavelengths were red-shifted. Notably, the largest red shift of SPI was from 332 nm to 335 nm. As freezing time increased, the contribution of hydrogen bonding increased, while the contribution of hydrophobic interactions decreased. This indicates that freezing affects the hydrophobic interactions, hydrogen bonding, and other chemical forces of the protein. The growth of ice crystals leads to the unfolding of protein molecular chains, exposure of internal hydrophobic groups, enhancement of hydrophobicity, and alters the secondary structure of the protein.
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Affiliation(s)
- Wenhui Li
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China
| | - Qiongling Chen
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China
| | - Xiaowen Wang
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China
| | - Zhenjia Chen
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China
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36
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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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Nooshkam M, Varidi M, Zareie Z, Alkobeisi F. Behavior of protein-polysaccharide conjugate-stabilized food emulsions under various destabilization conditions. Food Chem X 2023; 18:100725. [PMID: 37397219 PMCID: PMC10314162 DOI: 10.1016/j.fochx.2023.100725] [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: 12/19/2022] [Revised: 05/19/2023] [Accepted: 05/24/2023] [Indexed: 07/04/2023] Open
Abstract
The sensitivity of protein-stabilized emulsions to flocculation, coalescence, and phase separation under destabilization conditions (i.e., heating, aging, pH, ionic strength, and freeze-thawing) may limit the widespread use of proteins as effective emulsifiers. Therefore, there is a great interest in modulating and improving the technological functionality of food proteins by conjugating them with polysaccharides, through the Maillard reaction. The present review article highlights the current approaches of protein-polysaccharide conjugate formation, their interfacial properties, and the behavior of protein-polysaccharide conjugate stabilized emulsions under various destabilization conditions, including long-term storage, heating and freeze-thawing treatments, acidic conditions, high ionic strength, and oxidation. Protein-polysaccharide conjugates are capable of forming a thick and cohesive macromolecular layer around oil droplets in food emulsions and stabilizing them against flocculation and coalescence under unfavorable conditions, through steric and electrostatic repulsion. The protein-polysaccharide conjugates could be therefore industrially used to design emulsion-based functional foods with high physicochemical stability.
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Affiliation(s)
- Majid Nooshkam
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
| | - Mehdi Varidi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
| | - Zahra Zareie
- Department of Food Science and Technology, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Fatemeh Alkobeisi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
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38
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Li X, Luo T, Wang L, Song H, Wang F, Weng Z, Zhou J, Xiang X, Xiong L, Shen X. Emulsifying properties of wheat germ protein: Effect of different ultrasonic treatment. ULTRASONICS SONOCHEMISTRY 2023; 98:106479. [PMID: 37336077 PMCID: PMC10300257 DOI: 10.1016/j.ultsonch.2023.106479] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/09/2023] [Revised: 05/29/2023] [Accepted: 06/08/2023] [Indexed: 06/21/2023]
Abstract
The effect of ultrasonic treatment on emulsifying properties of wheat germ protein (WGP) was studied in this paper. WGP was subjected to low frequency (20 kHz), high intensity ultrasonic treatment at different power (200, 400, 600, 800 W) for 10 min, or different time (2, 4, 6, 8, 10, 15, 20 min) at 400 W. The emulsifying activity index and emulsion stability index of WGP were significantly improved, and the emulsion droplet was smaller and more uniform after ultrasound treatment. Ultrasound increased the adsorbed WGP concentration at the oil-water interface and reduced the interfacial tension, which explained the improved emulsifying properties of WGP. The investigation on molecular properties and protein conformation showed that ultrasound processing increased solubility, but decreased particle size and surface charge of WGP. Ultrasound processing resulted in the unfolding of the protein molecular structure indicated by the increase of surface hydrophobicity and surface free sulfhydryl group levels, and the decrease of intrinsic fluorescence intensity. Correlation analysis showed that the changes in WGP solubility, particle size, and surface hydrophobicity were the main driven factors for the improved emulsifying properties of WGP.
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Affiliation(s)
- Xiaotian Li
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Tao Luo
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Luanfeng Wang
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Haizhao Song
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Fang Wang
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Zebin Weng
- School of Chinese Medicine, School of Integrated Chinese and Western Medicine, Nanjing University of Chinese Medicine, Nanjing 210000, China
| | - Jianxin Zhou
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | | | - Ling Xiong
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Xinchun Shen
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China.
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Sharafodin H, Soltanizadeh N, Barahimi MS. Conjugation of soy protein isolate with carboxymethyl cellulose through dielectric barrier discharge (DBD) plasma. Food Chem 2023; 407:135059. [PMID: 36493488 DOI: 10.1016/j.foodchem.2022.135059] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Revised: 11/22/2022] [Accepted: 11/22/2022] [Indexed: 11/27/2022]
Abstract
The present study aimed to evaluate the physicochemical properties of dielectric barrier discharge (DBD) plasma grafted carboxymethyl cellulose (CMC) and soy protein isolate (SPI). Therefore, the mixture of SPI and CMC was treated at 16, 18 and 20 kV for 5, 10 and 15 min with DBD plasma. The results of FTIR, XRD, FESEM and SDS-PAGE confirmed the SPI-CMC conjugate formation after plasma treatment, and a glycation degree of about 21 % was obtained after 15 min treatment at 18 kV. Significantly higher levels of emulsifying activity and stability, as well as solubility, were obtained for the conjugates, as compared with the SPI-CMC mixture. Also, the smaller droplet sizes were observed in emulsions obtained from conjugate produced at 18 kV for 5 min, which had the most stability after 14 days of storage at 4 °C. Eventually, it was detected that DBD plasma could graft SPI and CMC in a short time.
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Affiliation(s)
- Hedieh Sharafodin
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran
| | - Nafiseh Soltanizadeh
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran.
| | - Mohammad Sadegh Barahimi
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran
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40
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Kim YY, Kim HM, Jeong SG, Yang JE, Kim S, Park HW. Sonochemical application reduces monosaccharide levels and improves cryoprotective effect of Jerusalem artichoke extract on Leuconostoc mesenteroides WiKim33 during freeze-drying. ULTRASONICS SONOCHEMISTRY 2023; 95:106413. [PMID: 37088026 PMCID: PMC10457581 DOI: 10.1016/j.ultsonch.2023.106413] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 04/04/2023] [Accepted: 04/17/2023] [Indexed: 05/03/2023]
Abstract
Lactic acid bacteria (LAB) are being used for probiotic and starter cultures to prevent global damage to microbial cells. To retain the benefits of LAB in the commercially used powdered form, highly efficient cryoprotective agents are required during the manufacturing process. This study suggests a novel cryoprotective agent derived from Jerusalem artichoke (JA; Helianthus tuberous L.) and describes the mechanism of cryoprotective effect improvement by sonication treatment. The cryoprotective effect of JA extract was verified by examining the viability of Leuconostoc mesenteroides WiKim33 after freeze-drying (FD). Sonication of JA extract improved the cryoprotective effect. Sonication reduced fructose and glucose contents, which increased the induction of critical damage during FD by 15.84% and 46.81%, respectively. The cryoprotective effects of JA and sonication-treated JA extracts were determined using the viable cell count of Leu. mesenteroides WiKim33. Immediately after FD and storage for 24 weeks, the viability of Leu. mesenteroides WiKim33 with JA extract was 82.8% and 76.3%, respectively, while that of the sonication-treated JA extract was 95.2% and 88.8%, respectively. Our results show that reduction in specific monosaccharides was correlated with improved cryoprotective effect. This study adopted sonication as a novel treatment for improving the cryoprotective effect and verified its efficiency.
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Affiliation(s)
- Yeong Yeol Kim
- Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea; Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University, Gwangju 61186, Republic of Korea
| | - Ho Myeong Kim
- Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Seul-Gi Jeong
- Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Jung Eun Yang
- Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Seulbi Kim
- Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea; Division of Applied Bioscience & Biotechnology, Chonnam National University, Gwangju 61186, Republic of Korea
| | - Hae Woong Park
- Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea.
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41
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Zhang Z, Holden G, Wang B, Adhikari B. Maillard reaction-based conjugation of Spirulina protein with maltodextrin using wet-heating route and characterisation of conjugates. Food Chem 2023; 406:134931. [PMID: 36529088 DOI: 10.1016/j.foodchem.2022.134931] [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: 06/27/2022] [Revised: 11/05/2022] [Accepted: 11/08/2022] [Indexed: 11/13/2022]
Abstract
Spirulina protein concentrate (SPC) was extracted from Spirulina biomass and its structure and technofunctional properties were modified through Maillard reaction with maltodextrin (MD). Wet-heating route was adapted and Maillard reaction was controlled within initial to intermediate stage by avoiding or minimising the formation of melanoidins. A glycation degree of up to 29.1 % was achieved after reaction between SPC and MD, and molecular weight of the SPC increased accordingly. The solubility of SPC was improved only in the pH range around its isoelectric point after conjugation. The antioxidative property of the SPC-MD conjugate was also improved as the DPPH radical scavenging activity increased 19.7 to 30.2 %. Oil-in-water emulsion stabilised by SPC-MD conjugate produced at 6 h had significantly reduced droplet size, increased surface charge, and higher physical stability in temperature range 25-60 °C. The outcome of this research will help broaden the application of SPC in food as emulsifier and encapsulating shell material.
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Affiliation(s)
- Zijia Zhang
- School of Science, RMIT University, Melbourne, VIC 3083, Australia.
| | - Greg Holden
- Bega Corporate Centre, Melbourne, VIC 3008, Australia
| | - Bo Wang
- School of Behavioural and Health Science, Australian Catholic University, Sydney, NSW 2060, Australia
| | - Benu Adhikari
- School of Science, RMIT University, Melbourne, VIC 3083, Australia.
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42
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Bai Y, Li X, Xie Y, Wang Y, Dong X, Qi H. Ultrasound treatment enhanced the functional properties of phycocyanin with phlorotannin from Ascophyllum nodosum. Front Nutr 2023; 10:1181262. [PMID: 37090776 PMCID: PMC10115965 DOI: 10.3389/fnut.2023.1181262] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Accepted: 03/17/2023] [Indexed: 04/08/2023] Open
Abstract
IntroductionPhycocyanin offers advantageous biological effects, including immune-regulatory, anticancer, antioxidant, and anti-inflammation capabilities. While PC, as a natural pigment molecule, is different from synthetic pigment, it can be easily degradable under high temperature and light conditions.MethodsIn this work, the impact of ultrasound treatment on the complex of PC and phlorotannin structural and functional characteristics was carefully investigated. The interaction between PC and phlorotannin after ultrasound treatment was studied by UV–Vis, fluorescence spectroscopy, circular dichroism (CD) spectroscopy, fourier transform infrared (FTIR) spectroscopy. Additionally, the antioxidant potential and in vitro digestibility of the complexes were assessed.ResultsThe result was manifested as the UV–Vis spectrum reduction effect, fluorescence quenching effect and weak conformational change of the CD spectrum of PC. PC was identified as amorphous based on the X-ray diffraction (XRD) data and that phlorotannin was embedded into the PC matrix. The differential scanning calorimetry (DSC) results showed that ultrasound treatment and the addition of phlorotannin could improve the denaturation peak temperatures (Td) of PC to 78.7°C. In vitro digestion and free radical scavenging experiments showed that appropriate ultrasound treatment and the addition of phlorotannin were more resistant to simulated gastrointestinal conditions and could improve DPPH and ABTS+ free radical scavenging performance.DiscussionUltrasound treatment and the addition of phlorotannin changed the structural and functional properties of PC. These results demonstrated the feasibility of ultrasound-assisted phlorotannin from A. nodosum in improving the functional properties of PC and provided a possibility for the application of PC-polyphenol complexes as functional food ingredients or as bioactive materials.
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Affiliation(s)
- Ying Bai
- School of Food Science and Technology, National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, Dalian Polytechnic University, Dalian, China
| | - Xueting Li
- Haide College, Ocean University of China, Qingdao, China
| | - Yuqianqian Xie
- School of Food Science and Technology, National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, Dalian Polytechnic University, Dalian, China
| | - Yingzhen Wang
- School of Food Science and Technology, National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, Dalian Polytechnic University, Dalian, China
| | - Xiuping Dong
- School of Food Science and Technology, National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, Dalian Polytechnic University, Dalian, China
| | - Hang Qi
- School of Food Science and Technology, National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, Dalian Polytechnic University, Dalian, China
- *Correspondence: Hang Qi,
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43
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Aksoy Z, Ersus S. The comparative studies on the physicochemical properties of mung bean protein isolate–polysaccharide conjugates prepared by ultrasonic or controlled heating treatment. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2023. [DOI: 10.1016/j.bcab.2023.102690] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
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44
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Lu F, Ma Y, Zang J, Qing M, Ma Z, Chi Y, Chi Y. High-temperature glycosylation modifies the molecular structure of ovalbumin to improve the freeze-thaw stability of its high internal phase emulsion. Int J Biol Macromol 2023; 233:123560. [PMID: 36746301 DOI: 10.1016/j.ijbiomac.2023.123560] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 01/31/2023] [Accepted: 02/01/2023] [Indexed: 02/08/2023]
Abstract
In this study, ovalbumins (OVAs) were glycosylated with fructo-oligosaccharide (FO) at different temperatures (80 °C, 100 °C, 120 °C, and 140 °C) and durations (1 h and 2 h) via wet-heating. The glycosylated OVAs (GOVAs) were characterized by the degree of glycosylation (DG), particle size, zeta potentials, and structural changes. GOVAs-stabilized high-internal-phase emulsions (HIPEs) were then prepared to compare their macro- and microstructure and freeze-thaw stability. The results showed that the DG of GOVAs increased with the increase in glycosylation temperature and the protein structure unfolded with it. Glycosylation decreased the particle size, zeta potential, and α-helical structures and increased the β-sheets and surface hydrophobicity (H0) of GOVAs compared with unmodified OVAs. Moreover, GOVAs-stabilized HIPEs exhibited smaller particle sizes, zeta potentials, agglomeration indexes, oil loss rates, and freezing points and higher viscoelasticity, centrifugal stabilities, flocculation indexes, and freeze-thaw stabilities. Notably, HIPEs prepared by GOVAs (glycosylated higher than 120 °C) showed the least changes in macro- and microscopic appearances after freeze-thawing. These findings will provide a novel method for improving and broadening the functionalities of OVAs and potentially develop HIPEs with enhanced freeze-thaw stabilities.
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Affiliation(s)
- Fei Lu
- College of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Yanqiu Ma
- College of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Jingnan Zang
- College of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Mingmin Qing
- College of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Zihong Ma
- College of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Yujie Chi
- College of Food Science, Northeast Agricultural University, Harbin 150030, PR China.
| | - Yuan Chi
- College of Engineering, Northeast Agricultural University, Harbin 150030, PR China.
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45
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Liu F, McClements DJ, Ma C, Liu X. Novel Colloidal Food Ingredients: Protein Complexes and Conjugates. Annu Rev Food Sci Technol 2023; 14:35-61. [PMID: 36972160 DOI: 10.1146/annurev-food-060721-023522] [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] [Indexed: 03/29/2023]
Abstract
Food proteins, polysaccharides, and polyphenols are natural ingredients with different functional attributes. For instance, many proteins are good emulsifiers and gelling agents, many polysaccharides are good thickening and stabilizing agents, and many polyphenols are good antioxidants and antimicrobials. These three kinds of ingredients can be combined into protein, polysaccharide, and/or polyphenol conjugates or complexes using covalent or noncovalent interactions to create novel multifunctional colloidal ingredients with new or improved properties. In this review, the formation, functionality, and potential applications of protein conjugates and complexes are discussed. In particular, the utilization of these colloidal ingredients to stabilize emulsions, control lipid digestion, encapsulate bioactive ingredients, modify textures, and form films is highlighted. Finally, future research needs in this area are briefly proposed. The rational design of protein complexes and conjugates may lead to the development of new functional ingredients that can be used to create more nutritious, sustainable, and healthy foods.
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Affiliation(s)
- Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China; ,
| | | | - Cuicui Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China; ,
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China; ,
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Cui H, Zang Z, Jiang Q, Bao Y, Wu Y, Li J, Chen Y, Liu X, Yang S, Si X, Li B. Utilization of ultrasound and glycation to improve functional properties and encapsulated efficiency of proteins in anthocyanins. Food Chem 2023; 419:135899. [PMID: 37023676 DOI: 10.1016/j.foodchem.2023.135899] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Revised: 02/28/2023] [Accepted: 03/05/2023] [Indexed: 03/17/2023]
Abstract
The purpose of this study is to explore the optimal conditions for the preparation of bovine serum albumin (BSA)/casein (CA)-dextran (DEX) conjugates by ultrasonic pretreatment combined with glycation (U-G treatment). When BSA and CA were treated with ultrasound (40% amplitude, 10 min), the grafting degree increased 10.57% and 6.05%, respectively. Structural analysis revealed that ultrasonic pretreatment changed the secondary structure, further affected functional properties of proteins. After U-G treatment, the solubility and thermal stability of BSA and CA was significantly increased, and the foaming and emulsifying capacity of proteins were also changed. Moreover, ultrasonic pretreatment and glycation exhibited a greater impact on BSA characterized with highly helical structure. Complexes fabricated by U-G-BSA/CA and carboxymethyl cellulose (CMC) exhibited protection on anthocyanins (ACNs), delaying the thermal degradation of ACNs. In conclusion, the protein conjugates treated by ultrasonic pretreatment combined with glycation have excellent functionality and are potential carrier materials.
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Affiliation(s)
- Huijun Cui
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Zhihuan Zang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Qiao Jiang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Yiwen Bao
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Yunan Wu
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Jiaxin Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Yi Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330031, China
| | - Xiaoli Liu
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210014 China
| | - Shufang Yang
- Zhejiang Lanmei Technology Co., Ltd., Zhuji, Zhejiang 311800, China
| | - Xu Si
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
| | - Bin Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
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Xing Y, Aweya JJ, Jin R, Lin R, Weng W, Zhang Y, Deng S, Yang S. Low-intensity ultrasound combines synergistically with Lacticaseibacillus paracasei fermentation to enhance chitin extraction from crab shells. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114651] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/16/2023]
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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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Tirgarian B, Farmani J, Farahmandfar R, Milani JM, Van Bockstaele F. Switchable pH-responsive Biopolymeric Stabilizers Made by Sonothermal Glycation of Sodium Caseinate with κappa-carrageenan. FOOD BIOPHYS 2023. [DOI: 10.1007/s11483-023-09778-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
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50
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Rawat R, Saini CS. High-Intensity Ultrasound (HIUS) Treatment of Sunnhemp Protein Isolate (Crotalaria juncea L.): Modification of Functional, Structural, and Microstructural Properties. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03011-6] [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]
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