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Yu Y, Jiang X, Lu X, Cai R, Shan Y, Tang M, Wang Q, Song Y, Gao F. Effect of microwave treatment and water-bath heating treatment on the performance of glutenin from Tiger nut seed meal: Insights into changes in structural characteristics, functional properties, and in vitro gastrointestinal digestibility. Food Chem X 2024; 23:101741. [PMID: 39253015 PMCID: PMC11381614 DOI: 10.1016/j.fochx.2024.101741] [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: 02/07/2024] [Revised: 07/16/2024] [Accepted: 08/12/2024] [Indexed: 09/11/2024] Open
Abstract
In this study, the structural characteristics, functional properties, and in vitro gastrointestinal digestibility of glutenin from Tiger nut seed meal (TNSMG) treated by microwave (140-700 W, 20-60 s) and water-bath heating (40-100 °C, 10-30 min) were investigated. Analysis of the surface hydrophobicity, intrinsic fluorescence spectroscopy and Fourier transform infrared spectroscopy indicated that both microwave and water-bath heating treatments caused structure changes of TNSMG. The results showed an increase in the exposure of sulfhydryl groups and the content of β-sheet, coupled with a decrease in the content of α-helix and β-turn. These structural changes contributed to the improved solubility, foamability, emulsification properties, and digestibility of TNSMG under proper thermal treatment conditions. TNSMG exhibited the best solubility (68.48%) and foamability (85.56%) after water-bath heating treatment for 20 min at 80 °C. Furthermore, TNSMG showed the best emulsification property (9.61 m2/g) and digestibility (78.58%) when treated by microwave treatment at 560 W for 40 s.
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Affiliation(s)
- Yali Yu
- College of Food Science and Engineering, Jilin University, Changchun 130062, PR China
| | - Xinyu Jiang
- College of Food Science and Engineering, Jilin University, Changchun 130062, PR China
| | - Xiaoyu Lu
- College of Food Science and Engineering, Jilin University, Changchun 130062, PR China
| | - Rongcan Cai
- College of Food Science and Engineering, Jilin University, Changchun 130062, PR China
| | - Yuer Shan
- College of Food Science and Engineering, Jilin University, Changchun 130062, PR China
| | - Minglong Tang
- College of Food Science and Engineering, Jilin University, Changchun 130062, PR China
| | - Quan Wang
- College of Food Science and Engineering, Jilin University, Changchun 130062, PR China
| | - Ye Song
- Jilin Province Product Quality Supervision and Inspection Institute, Changchun 130103, Jilin, China
| | - Feng Gao
- College of Food Science and Engineering, Jilin University, Changchun 130062, PR China
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Liu J, Wang Y, Wang Y, Zhang X, Yu L, Yang J, Li X. Preparation of microgel particles from egg yolk components by combining phospholipase A 2 with high-pressure homogenization: Physicochemical, structural properties and their effects on foaming, processing stability of egg white protein. Int J Biol Macromol 2024; 278:134833. [PMID: 39154691 DOI: 10.1016/j.ijbiomac.2024.134833] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2024] [Revised: 07/29/2024] [Accepted: 08/15/2024] [Indexed: 08/20/2024]
Abstract
In this study, two types of microgel particles from egg yolk components were prepared by combining enzymatic hydrolysis with high-pressure homogenization (HPH), and their differences in physicochemical properties, foaming properties, and microstructure were compared. Results showed that the particle size of both types of microgel particles had decreased from 2744.07 ± 408.26 nm (egg yolk, EY) to 144.97 ± 3.19 nm (PLA2 hydrolyzed egg yolk microgel particles, PYM) and 535.07 ± 46.07 nm (egg yolk microgel particles hydrolyzed by PLA2, YMP), from 736.24 ± 34.61 nm (EG) to 182.76 ± 4.12 nm (PLA2 hydrolyzed egg yolk granules microgel particles, PGM) and 443.98 ± 27.09 nm (egg yolk granules microgel particles hydrolyzed by PLA2, GMP). Besides, their interfacial adsorption abilities were significantly improved, reflected in the increase values in overrun, from161.90 % ± 9.84 % (EY) to 269.64 % ± 16.73 % (PMY) and 307.20 % ± 16.09 % (YMP), from 189.21 % ± 5.02 % (EG) to 280.38 % ± 36.05 % (PGM) and 261.91 % ± 34.03 % (GMP). Their structural properties showed higher stabilities after treatments. When the microgel particles are applied to cakes, the specific volume was increased from 2.05 ± 0.1 mL/g (EY) to 2.25 ± 0.13 mL/g (PYM) and 2.45 ± 0.03 mL/g (YPM), and from 2.00 ± 0.09 mL/g (EG) to 2.51 ± 0.13 mL/g (PGM) and 2.75 ± 0.21 mL/g (GMP), respectively. The hardness and chewiness were reduced with both types of microgel particles from egg yolk components, which indicated their potential value as edible foam stabilizers in the baking industry.
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Affiliation(s)
- Jiahan Liu
- Yantai Key Laboratory of Characteristic Agricultural Bioresource Conservation & Germplasm Innovative Utilization, School of Life Sciences, Yantai University, Yantai, Shandong 264005, PR China
| | - Yina Wang
- Party School of CPC Yantai Municipal Committee, Shandong, Yantai 264003, PR China
| | - Yuemeng Wang
- School of Food and Biological Engineering, Yantai Institute of Technology, Yantai, Shandong 264003, PR China
| | - Xiyu Zhang
- Yantai Key Laboratory of Characteristic Agricultural Bioresource Conservation & Germplasm Innovative Utilization, School of Life Sciences, Yantai University, Yantai, Shandong 264005, PR China
| | - Longjiao Yu
- Yantai Key Laboratory of Characteristic Agricultural Bioresource Conservation & Germplasm Innovative Utilization, School of Life Sciences, Yantai University, Yantai, Shandong 264005, PR China
| | - Jianrong Yang
- Yantai Key Laboratory of Characteristic Agricultural Bioresource Conservation & Germplasm Innovative Utilization, School of Life Sciences, Yantai University, Yantai, Shandong 264005, PR China
| | - Xin Li
- Yantai Key Laboratory of Characteristic Agricultural Bioresource Conservation & Germplasm Innovative Utilization, School of Life Sciences, Yantai University, Yantai, Shandong 264005, PR China.
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Qi X, Li Y, Zhang W, Shen M, Chen Y, Yu Q, Xie J. Proteolysis improves the foaming properties of rice protein fibrils: Structure, physicochemical properties changes, and application in angel food cake. Food Chem 2024; 437:137765. [PMID: 37907000 DOI: 10.1016/j.foodchem.2023.137765] [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: 07/06/2023] [Revised: 09/24/2023] [Accepted: 10/13/2023] [Indexed: 11/02/2023]
Abstract
Proteolysis prior to fibrillation can change the functional properties of protein fibrils. This study aimed to investigate the effects of proteolysis pretreatment by alkaline protease on formation, structure, and foaming properties of rice protein fibrils. Thioflavin T fluorescence and conversion assays showed that proteolysis reduced the fibril formation capacity of rice protein. After 12 h of heating, the percent conversion of rice protein and rice protein hydrolysates to fibrils reached 60.32 ± 1.07% and 30.43 ± 2.01%, respectively. Transmission electron microscopy images showed that fibrils derived from rice protein hydrolysates had a longer contour length than rice protein fibrils. The foaming capacity and stability of rice protein hydrolysate fibrils increased by 16.70% and 11.27%, respectively, compared with those of rice protein fibrils. The addition of rice protein hydrolysate fibrils improved the texture of cakes. These results suggested that rice protein hydrolysate fibrils could be a promising plant-based foaming agent.
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Affiliation(s)
- Xin Qi
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Yulin Li
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Weidong Zhang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Mingyue Shen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Yi Chen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Qiang Yu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
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Ma Y, Shan A, Chi Y. Changes in structural, rheological, and gel properties of egg white protein induced by preheating in the dry state. Int J Biol Macromol 2023; 248:125851. [PMID: 37467832 DOI: 10.1016/j.ijbiomac.2023.125851] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 07/05/2023] [Accepted: 07/14/2023] [Indexed: 07/21/2023]
Abstract
The knowledge of fundamental rheological concepts is essential to understand the gelling process of egg white proteins (EWP), which can be used to further manipulate the gel performance with desired sensorial attributes. In this study, the rheological and gel properties of EWP as influenced by heating in the dry state were investigated. The structural changes in dry heated EWP (DEWP) were also characterized in terms of morphology, protein stability, and protein microenvironment. The results showed that moderate dry heating induced linear aggregation of DEWP and decreased the denaturation temperature (Td) and enthalpy of denaturation (ΔH). Furthermore, the cross-linking on protein surface led to nonpolar microenvironment of hydrophobic groups, which lays the foundation of improved gel properties. The specific outcomes include the increase in the G'max and the G''max values, k'/k'' values of DEWP dispersions, gel hardness and gumminess of DEWP gels and a decrease in gelation temperature of DEWP dispersions. However, few changes were found in the springiness and cohesiveness of the DEWP gels with increasing dry heating time. Notably, gels prepared with DEWP also had better digestibility. Overall, these results can provide theoretical basis for quality control and sensory evaluation of DEWP in the food industry.
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Affiliation(s)
- Yanqiu Ma
- College of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Anshan Shan
- Institute of Animal Nutrition, Northeast Agricultural University, Harbin 150030, PR China
| | - Yujie Chi
- College of Food Science, Northeast Agricultural University, Harbin 150030, PR China.
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Zhang T, Tang Y, Ge H, Zhang D, Li T, Cheng D, Liu J, Yu Y. Storage impact on egg white powder's physical and functional properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3799-3811. [PMID: 36251338 DOI: 10.1002/jsfa.12274] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 09/22/2022] [Accepted: 10/15/2022] [Indexed: 05/03/2023]
Abstract
BACKGROUND Changes in storage temperature and time alter the functional properties of egg white powder (EWP) and determine its quality and shelf-life, finally affecting the consumer acceptance of the products made from EWP. In the present study, the EWP samples were stored at four different temperatures (-20, 4, 25 and 37 °C) for 60 days, and then the protein structural, physical and functional properties of EWP were measured and assessed further for correlation with storage conditions using heatmap. RESULTS The viscosity of the EWP solution increased after 30 days. Foaming ability and rheological properties increased first and then decreased compared to untreated samples with the prolonged storage time. Correlation analysis results indicated that the gel hardness, water holding capacity, foaming ability, emulsifying ability, particle size, dispersibility and viscosity of EWP were significantly related to storage time (P < 0.05). Only the gelation properties of EWP stored at 37 °C for 60 days changed significantly and were negatively related to its moisture content (P < 0.05). Additionally, the random coil content of EWP was positively correlated with particle size, moisture content, solubility and gel properties, whereas β-sheet was negatively correlated with them. CONCLUSION Compared to other temperatures, the functional properties of EWP were relatively stable under 4 °C. Therefore, the low temperature (4 °C) was selected as the most suitable storage temperature for EWP. The results of the present study could provide a theoretical basis for the shelf-life extension of EWP. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Ting Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun, China
| | - Yuanhu Tang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun, China
| | - Huifang Ge
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun, China
| | - Deju Zhang
- Food and Nutritional Science, School of Biological Science, The University of Hong Kong, Hong Kong, China
| | - Ting Li
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun, China
| | - Dongkun Cheng
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun, China
| | - Jingbo Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun, China
| | - Yiding Yu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun, China
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Liu XY, Chen W, Wang CT. Effect of Lipase and Phospholipase A1 on Foaming and Batter Properties of Yolk Contaminated Egg White. Foods 2023; 12:foods12061289. [PMID: 36981214 PMCID: PMC10048306 DOI: 10.3390/foods12061289] [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: 02/08/2023] [Revised: 03/11/2023] [Accepted: 03/14/2023] [Indexed: 03/30/2023] Open
Abstract
Egg white (EW) is frequently used in bakery products because of its excellent foaming capabilities. However, egg yolk (EY) contamination often degrades the foaming characteristics of EW. The purpose of this study was to investigate the effect of different concentrations of phospholipase A1 (PLPA1) and lipase (LP) on EW. The changes in particle size distribution and potential before and after enzymatic digestion of EW with contaminated 0.5 wt% and 1.0%wt EY were tested. The foaming rate and foam stability were measured after the dispersions were digested with different concentrations of PLPA1 and LP. Additionally, the dispersion samples were used to prepare batter and angel cake, and the modulus, density, and microstructure of the batter were analyzed. Results showed that the potential absolute value increased when the EY was hydrolyzed by PLPA1. The distribution of yolk particle size showed a new aggregation and the average particle size decreased after LP hydrolysis. The dispersion samples hydrolyzed by PLPA1 and LP recovered all the properties of the samples at enzymatic concentrations of 500 U/g and 2500 U/g. This may be attributed to the changes in yolk particles resulting from the enzymatic digestion of EY and the production of amphiphilic lysophospholipids, fatty acids, and glycerol.
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Affiliation(s)
- Xiao-Yan Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Wei Chen
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Cheng-Tao Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
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7
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Chickpea cooking water (Aquafaba): Technological properties and application in a model confectionery product. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108231] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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8
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Effect of radiofrequency processing on the structural and bio-functional properties of egg white proteins. Food Chem 2023; 404:134533. [DOI: 10.1016/j.foodchem.2022.134533] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Revised: 09/18/2022] [Accepted: 10/03/2022] [Indexed: 11/22/2022]
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9
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Li J, Sun J, Chang C, Gu L, Su Y, Zhai J, Yang Y. Influence of selected gums on the foaming properties of egg white powders: Kinetics of foam formation and baking performance. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108529] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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10
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Ma Y, Qing M, Zang J, Shan A, Zhang H, Chi Y, Chi Y, Gao X. Molecular interactions in the dry heat-facilitated hydrothermal gel formation of egg white protein. Food Res Int 2022; 162:112058. [DOI: 10.1016/j.foodres.2022.112058] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Revised: 09/19/2022] [Accepted: 10/14/2022] [Indexed: 11/26/2022]
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11
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An overview of the functional properties of egg white proteins and their application in the food industry. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108183] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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12
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Inhibiting effect of dry heat on the heat-induced aggregation of egg white protein. Food Chem 2022; 387:132850. [DOI: 10.1016/j.foodchem.2022.132850] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2021] [Revised: 01/09/2022] [Accepted: 03/27/2022] [Indexed: 01/07/2023]
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13
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Tang T, Wu S, Tang S, Xiao N, Wu L, Tu Y, Xu M. Effect of modified egg white powder on the properties of angel cakes. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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14
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Li X, Wang Y, Lv J, Yang Y. Investigations of foaming, interfacial and structural properties of dispersions, batters and cakes formed by industrial yolk-contaminated egg white protein. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112776] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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15
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Chang C, Su Y, Gu L, Li J, Yang Y. Microwave induced glycosylation of egg white protein:study on physicochemical properties and baking performance. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106569] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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16
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He W, Xiao N, Zhao Y, Yao Y, Xu M, Du H, Wu N, Tu Y. Effect of polysaccharides on the functional properties of egg white protein: A review. J Food Sci 2021; 86:656-666. [DOI: 10.1111/1750-3841.15651] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2020] [Revised: 01/11/2021] [Accepted: 01/24/2021] [Indexed: 11/28/2022]
Affiliation(s)
- Wen He
- Jiangxi Key Laboratory of Natural Products and Functional Food Jiangxi Agricultural University Nanchang 330045 China
| | - Nanhai Xiao
- Jiangxi Key Laboratory of Natural Products and Functional Food Jiangxi Agricultural University Nanchang 330045 China
| | - Yan Zhao
- Engineering Research Center of Biomass Conversion Ministry of Education Nanchang University Nanchang 330047 China
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang 330047 China
| | - Yao Yao
- Jiangxi Key Laboratory of Natural Products and Functional Food Jiangxi Agricultural University Nanchang 330045 China
| | - Mingsheng Xu
- Jiangxi Key Laboratory of Natural Products and Functional Food Jiangxi Agricultural University Nanchang 330045 China
| | - Huaying Du
- Jiangxi Key Laboratory of Natural Products and Functional Food Jiangxi Agricultural University Nanchang 330045 China
| | - Na Wu
- Jiangxi Key Laboratory of Natural Products and Functional Food Jiangxi Agricultural University Nanchang 330045 China
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Products and Functional Food Jiangxi Agricultural University Nanchang 330045 China
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Rao PS, Nolasco E, Handa A, Naldrett MJ, Alvarez S, Majumder K. Effect of pH and Heat Treatment on the Antioxidant Activity of Egg White Protein-Derived Peptides after Simulated In-Vitro Gastrointestinal Digestion. Antioxidants (Basel) 2020; 9:antiox9111114. [PMID: 33187320 PMCID: PMC7697783 DOI: 10.3390/antiox9111114] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Revised: 11/03/2020] [Accepted: 11/03/2020] [Indexed: 01/22/2023] Open
Abstract
The study aimed to analyze pH and heat treatment’s effect in modulating the release of peptides with antioxidant activity after simulated gastrointestinal (GI) digestion of Egg white powder (EWP). EWP samples with neutral (EWPN) and alkaline (EWPA) pH were heat-treated at 20, 60, and 90 °C and analyzed for protein aggregation, solubility, and GI digestibility. Heat treatment decreased solubility and induced protein aggregation, which was higher for EWPN as compared to EWPA. The unfolding of EWPA proteins at 60 °C exhibited a higher GI digestibility and antioxidant activity via Oxygen Radical Absorbance Capacity (ORAC) assay as compared to EWPN. Interestingly, a reverse trend was observed in the cellular antioxidant assay, and the GI-digest of EWPN exhibited a higher antioxidant activity. The LC-MS/MS analysis are in concordance with cellular antioxidant activity assay and showed a higher intensity for peptides with potential antioxidant activity in the GI-digest of EWPN. The results indicate that heat treatment but not the pH is a critical factor in improving the protein digestibility and releasing peptides with antioxidant activity after GI digestion.
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Affiliation(s)
- Priyanka Singh Rao
- Dairy Chemistry Division, National Dairy Research Institute (ICAR-NDRI), Karnal, Haryana 132001, India;
| | - Emerson Nolasco
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68588-6205, USA;
| | - Akihiro Handa
- Institute of Technology Solution, R&D Division, Kewpie Corporation, 2-5-7 Sengawa, Tokyo 1820002, Japan;
| | - Michael J. Naldrett
- Proteomics and Metabolomics Facility, Nebraska Center for Biotechnology, University of Nebraska-Lincoln, Lincoln, NE 68588-6205, USA; (M.J.N.); (S.A.)
| | - Sophie Alvarez
- Proteomics and Metabolomics Facility, Nebraska Center for Biotechnology, University of Nebraska-Lincoln, Lincoln, NE 68588-6205, USA; (M.J.N.); (S.A.)
| | - Kaustav Majumder
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68588-6205, USA;
- Correspondence: ; Tel.: +402-472-3510; Fax: +402-472-4474
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18
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Kar A, Wei X, Majumder K, Eskridge K, Handa A, Subbiah J. Effect of traditional and radiofrequency assisted thermal processing on the gel firmness of egg white powder. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110091] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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