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Cao S, Liu X, Zheng Z, Yan Z, Zhang T, Liu J, Yu T. Effects of Ultrasound-Assisted Soy Lecithin Addition on Rehydration Behavior and Physical Properties of Egg White Protein Powder. Foods 2024; 13:2252. [PMID: 39063336 PMCID: PMC11276175 DOI: 10.3390/foods13142252] [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: 05/10/2024] [Revised: 07/02/2024] [Accepted: 07/05/2024] [Indexed: 07/28/2024] Open
Abstract
This study investigated the effects of ultrasound-assisted soybean lecithin (SL) on the rehydration behavior and physical properties of egg white protein powder (EWPP) and its ability to enhance the efficacy of EWPP instant solubility. The results of rehydration, including wettability and dispersibility, indicated that ultrasound (200 W)-assisted SL (5 g/L) addition had the shortest wetting time and dispersion time, which were 307.14 ± 7.00 s and 20.95 ± 2.27 s, respectively. In terms of powder properties, the EWPP with added SL had lower lightness, moisture content and bulk density. In addition, the increase in average particle size, net negative charge, free sulfhydryl group content and surface hydrophobicity indicated that ultrasound treatment facilitated the protein structures unfolding and promoted the formation of SL-EWP complexes. Overall, our study provided a new perspective for the food industry regarding using ultrasound technology to produce instant EWPP with higher biological activity and more complete nutritional value.
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Affiliation(s)
- Sijia Cao
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China; (S.C.); (X.L.); (Z.Z.); (Z.Y.); (T.Z.); (J.L.)
| | - Xuanting Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China; (S.C.); (X.L.); (Z.Z.); (Z.Y.); (T.Z.); (J.L.)
| | - Zhiyuan Zheng
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China; (S.C.); (X.L.); (Z.Z.); (Z.Y.); (T.Z.); (J.L.)
| | - Zhaohui Yan
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China; (S.C.); (X.L.); (Z.Z.); (Z.Y.); (T.Z.); (J.L.)
| | - Ting Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China; (S.C.); (X.L.); (Z.Z.); (Z.Y.); (T.Z.); (J.L.)
| | - Jingbo Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China; (S.C.); (X.L.); (Z.Z.); (Z.Y.); (T.Z.); (J.L.)
| | - Ting Yu
- Department of Nutrition, The Second Hospital of Jilin University, Changchun 130041, China
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Nagy D, Zsom T, Taczman-Brückner A, Somogyi T, Zsom-Muha V, Felföldi J. Comparison of the Bactericidal Effect of Ultrasonic and Heat Combined with Ultrasonic Treatments on Egg Liquids and Additional Analysis of Their Effect by NIR Spectral Analysis. SENSORS (BASEL, SWITZERLAND) 2024; 24:4547. [PMID: 39065944 PMCID: PMC11281172 DOI: 10.3390/s24144547] [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: 06/14/2024] [Revised: 07/04/2024] [Accepted: 07/12/2024] [Indexed: 07/28/2024]
Abstract
Eggs are a valuable source of nutrients, but they represent a food safety risk due to the presence of microbes. In this work, three types of egg liquids (albumen, yolk and whole egg) previously contaminated with E. coli were treated with ultrasound (US) and a combination of ultrasound and low (55 °C) temperature (US+H). The US treatment parameters were 20 and 40 kHz and 180 and 300 W power and a 30, 45 or 60 min treatment time. The ultrasonic treatment alone resulted in a reduction in the microbial count of less than 1 log CFU, while the US+H treatment resulted in a reduction in CFU counts to below detectable levels in all three egg liquids. Heat treatment and ultrasound treatment had a synergistic effect on E. coli reduction. For all measurements, except for the whole egg samples treated with US, the 20 kHz treated samples showed a significantly (>90% probability level) lower bactericidal effect than the 40 kHz treated samples. PCA and aquaphotometric analysis of NIR spectra showed significant differences between the heat-treated groups' (H and US+H) and the non-heat-treated groups' (US and control) NIR spectra. LDA results show that heat-treated groups are distinguishable from non-heat-treated groups (for albumen 91% and for egg yolk and whole egg 100%).
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Affiliation(s)
- Dávid Nagy
- Department of Food Measurement and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Somlói út 14-16., H-1118 Budapest, Hungary
| | - Tamás Zsom
- Department of Postharvest, Supply Chain, Commerce and Sensory Science, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 43-45., H-1118 Budapest, Hungary
| | - Andrea Taczman-Brückner
- Department of Food Microbiology, Hygiene and Safety, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Somlói út 14-16., H-1118 Budapest, Hungary
| | - Tamás Somogyi
- Department of Food Measurement and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Somlói út 14-16., H-1118 Budapest, Hungary
| | - Viktória Zsom-Muha
- Department of Food Measurement and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Somlói út 14-16., H-1118 Budapest, Hungary
| | - József Felföldi
- Department of Food Measurement and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Somlói út 14-16., H-1118 Budapest, Hungary
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3
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Bahgat NT, Wilfert P, Eustace SJ, Korving L, van Loosdrecht MCM. Phosphorous speciation in EPS extracted from Aerobic Granular Sludge. WATER RESEARCH 2024; 262:122077. [PMID: 39018582 DOI: 10.1016/j.watres.2024.122077] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/02/2024] [Revised: 06/11/2024] [Accepted: 07/09/2024] [Indexed: 07/19/2024]
Abstract
Wastewater treatment technologies opened the door for recovery of extracellular polymeric substances (EPS), presenting novel opportunities for use across diverse industrial sectors. Earlier studies showed that a significant amount of phosphorus (P) is recovered within extracted EPS. P recovered within the extracted EPS is an intrinsic part of the recovered material that potentially influences its properties. Understanding the P speciation in extracted EPS lays the foundation for leveraging the incorporated P in EPS to manipulate its properties and industrial applications. This study evaluated P speciation in EPS extracted from aerobic granular sludge (AGS). A fractionation lab protocol was established to consistently distinguish P species in extracted EPS liquid phase and polymer chains. 31P nuclear magnetic resonance (NMR) spectroscopy was used as a complementary technique to provide additional information on P speciation and track changes in P species during the EPS extraction process. Findings showed the dominance of organic phosphorus and orthophosphates within EPS, besides other minor fractions. On average, 25% orthophosphates in the polymer liquid phase, 52% organic phosphorus (equal ratio of mono and diesters) covalently bound to the polymer chains, 16% non-apatite inorganic phosphorus (NAIP) precipitates mainly FeP and AlP, and 7% pyrophosphates (6% in the liquid phase and 1% attached to the polymer chains) were identified. Polyphosphates were detected in initial AGS but hydrolyzed to orthophosphates, pyrophosphates, and possibly organic P (forming new esters) during the EPS extraction process. The knowledge created in this study is a step towards the goal of EPS engineering, manipulating P chemistry along the extraction process and enriching certain P species in EPS based on target properties and industrial applications.
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Affiliation(s)
- Nouran T Bahgat
- Wetsus, European Centre Of Excellence for Sustainable Water Technology, Oostergoweg 7, 8911 MA, Leeuwarden, the Netherlands; Dept. Biotechnology, Delft University of Technology, Van der Maasweg 9, 2629 HZ Delft, the Netherlands.
| | - Philipp Wilfert
- Dept. Biotechnology, Delft University of Technology, Van der Maasweg 9, 2629 HZ Delft, the Netherlands
| | - Stephen J Eustace
- Dept. Biotechnology, Delft University of Technology, Van der Maasweg 9, 2629 HZ Delft, the Netherlands
| | - Leon Korving
- Wetsus, European Centre Of Excellence for Sustainable Water Technology, Oostergoweg 7, 8911 MA, Leeuwarden, the Netherlands
| | - Mark C M van Loosdrecht
- Dept. Biotechnology, Delft University of Technology, Van der Maasweg 9, 2629 HZ Delft, the Netherlands; Center for Microbial Communities, Department of Chemistry and Bioscience, Aalborg University, Aalborg, Denmark
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Xia X, Zhang B, Huang Y, Zhu Y, Qu M, Liu L, Sun B, Zhu X. Soy Protein Isolate Gel Subjected to Freezing Treatment: Influence of Methylcellulose and Sodium Hexametaphosphate on Gel Stability, Texture and Structure. Foods 2024; 13:2117. [PMID: 38998623 PMCID: PMC11241562 DOI: 10.3390/foods13132117] [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: 05/31/2024] [Revised: 06/27/2024] [Accepted: 07/01/2024] [Indexed: 07/14/2024] Open
Abstract
Freezing affects texture and induces the loss of gel quality. This study investigated the effects of methylcellulose (MC) (0.2%, 0.4%, 0.6%) and sodium hexametaphosphate (SHMP) (0.15%, 0.3%) on the gel textural and structural properties of SPI gels before and after freezing, and explores the synergistic enhancement of gel texture and the underlying mechanisms resulting from the simultaneous addition of SHMP and MC to SPI gels. It was revealed that MC improved the strength of SPI gels through its thickening properties, but it could not inhibit the reduction of SPI gels after freezing. The 0.4% MC-SPI gel exhibited the best gel strength (193.2 ± 2.4 g). SHMP inhibited gel reduction during freezing through hydrogen bonding and ionic interactions; it enhanced the freezing stability of SPI gels. The addition of 0.15% SHMP made the water-holding capacity in SPI gels reach the highest score after freezing (58.2 ± 0.32%). The synergistic effect of MC and SHMP could improve the strength and the freezing stability of SPI gels. MC facilitated the release of ionizable groups within SPI, causing negatively charged SHMP groups to aggregate on the SPI and inhibit the freezing aggregation of proteins. These results provide a strong basis for the improvement of cryogenic soy protein gel performance by SHMP and MC.
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Affiliation(s)
| | | | | | | | | | | | | | - Xiuqing Zhu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China; (X.X.); (B.Z.); (Y.H.); (Y.Z.); (M.Q.); (L.L.); (B.S.)
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Chen Y, Ma L, Liu Y, Huo J, Gao Y, Dong S, Li S. Study on the effect of enzymolysis combined fermentation on reducing the off-flavor of egg white powder. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38821888 DOI: 10.1002/jsfa.13616] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/05/2024] [Revised: 05/06/2024] [Accepted: 05/16/2024] [Indexed: 06/02/2024]
Abstract
BACKGROUND The application of egg white powder (EWP) was subject to its off-flavor. In the present study, flavourzyme and lactic acid bacteria were used to treat egg white powder (EWP) and the mechanism effects of enzymolysis-fermentation were explored. RESULTS Compared with the control group, enzymolysis combined with fermentation treatment group (EW-EF) reduced the four-representative off-flavor compounds (geranyl acetone, 1-octen-3-ol, octanal and nonanal) by more than 62.66%. Fermentation produced esters with good flavor, and enzymolysis produced fresh amino acids. Characterization of protein structure indicated that fermentation decreased both fluorescence intensity and surface negative charges, accelerating the aggregation of proteins; enzymolysis promoted aggregation and degradation, improving the stability of the egg white proteins. Meanwhile, enzymolysis broke down the hydrophobic cavities bound to off-flavor compounds, releasing protein-bound off-flavor compounds and removing them through fermentation. CONCLUSION EW-EF had the best effect of off-flavor removal on EWP. The results of the present study could provide a green and effective method for improving the flavor of EWP. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Yujie Chen
- Engineering Research Center of Bioprocess, Ministry of Education/Key Laboratory of Animal-derived Food Green Manufacturing and Resource Mining of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Lulu Ma
- Engineering Research Center of Bioprocess, Ministry of Education/Key Laboratory of Animal-derived Food Green Manufacturing and Resource Mining of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Ying Liu
- Engineering Research Center of Bioprocess, Ministry of Education/Key Laboratory of Animal-derived Food Green Manufacturing and Resource Mining of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Jiaying Huo
- Engineering Research Center of Bioprocess, Ministry of Education/Key Laboratory of Animal-derived Food Green Manufacturing and Resource Mining of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Ying Gao
- Engineering Research Center of Bioprocess, Ministry of Education/Key Laboratory of Animal-derived Food Green Manufacturing and Resource Mining of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Shijian Dong
- Department of Product Research & Development, Anhui Rongda Food Co., Ltd, Guangde, China
| | - Shugang Li
- Engineering Research Center of Bioprocess, Ministry of Education/Key Laboratory of Animal-derived Food Green Manufacturing and Resource Mining of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
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Zhang W, Yang Y, Su Y, Gu L, Chang C, Li J. Investigating the mechanism of antioxidants as egg white powder flavor modifiers. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2621-2629. [PMID: 37985210 DOI: 10.1002/jsfa.13146] [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: 08/14/2023] [Revised: 10/23/2023] [Accepted: 11/21/2023] [Indexed: 11/22/2023]
Abstract
BACKGROUND The uses of egg white powder (EWP) are restricted because of its odor. It is necessary to find a method to improve its flavor. In this paper, three different antioxidants - green tea extract (GTE), sodium ascorbate (SA), and glutathione (GSH) - were selected to modify the flavor. The physicochemical and structural properties of EWP were investigated to study the mechanism of the formation and release of volatile compounds. RESULTS Antioxidants can modify the overall flavor of EWP significantly, inhibiting the generation or release of nonanal, 3-methylbutanal, heptanal, decanal, geranyl acetone, and 2-pemtylfuran. A SA-EWP combination showed the lowest concentration of 'off' flavor compounds; GTE-EWP and GSH-EWP could reduce several 'off' flavor compounds but increased the formation of geranyl acetone and furans. The changes in the carbonyl content and the amino acid composition confirmed the inhibition of antioxidants with the oxidative degradation of proteins or characteristic amino acids. The results of fluorescence spectroscopy and Fourier transform infrared (FTIR) spectroscopy provided structural information regarding EWP, which showed the release of volatile compounds decreased due to structural changes. For example, the surface hydrophobicity increased and the protein aggregation state changed. CONCLUSIONS Antioxidants reduce the 'off' flavor of EWP in two ways: they inhibit protein oxidation and Maillard reactions (they inhibit formation of 3-methylbutanal and 2-pemtylfuran) and they enhance the binding ability of heat-denatured proteins (reducing the release of nonanal, decanal, and similar compounds). © 2023 Society of Chemical Industry.
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Affiliation(s)
- Weijian Zhang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, PR China
| | - Yanjun Yang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, PR China
| | - Yujie Su
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, PR China
| | - Luping Gu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, PR China
| | - Cuihua Chang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, PR China
| | - Junhua Li
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, PR China
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Sheng X, Wang J, Zhao L, Yan W, Qian J, Wang Z, Zhang J, Raghavan V. Inactivation mechanism of cold plasma combined with 222 nm ultraviolet for spike protein and its application in disinfecting of SARS-CoV-2. JOURNAL OF HAZARDOUS MATERIALS 2024; 465:133458. [PMID: 38215522 DOI: 10.1016/j.jhazmat.2024.133458] [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: 10/17/2023] [Revised: 12/14/2023] [Accepted: 01/04/2024] [Indexed: 01/14/2024]
Abstract
Severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) is a highly transmissible virus that has precipitated a worldwide pandemic of coronavirus disease since 2019. Developing an effective disinfection strategy is crucial to prevent the risk of surface cross-contamination by SARS-CoV-2. This study employed pseudovirus and the receptor-binding domain (RBD) protein of SARS-CoV-2 as models to investigate the spike protein inactivation process and its underlying mechanisms using a novel nonthermal technology. Cold plasma combined with 222 nm ultraviolet (CP+UV) treatment was applied to accelerate the generation of reactive species and enhance sterilization efficiency. The results indicated that the binding activity of RBD protein was completely inhibited at specific concentrations (0.01-0.05 mg/cm2) with corresponding treatment times of 15-30 s. The mechanism potentially involves the reactive species generated by CP+UV, which react with the spike protein RBD of SARS-CoV-2, leading to the loss of SARS-CoV-2 infectivity by causing damage to the β-sheet structure and chemical bonds in the RBD protein. Validated by a biosafety level 3 (BSL3) laboratory, the CP+UV treatment for 30 s could completely inactivate SARS-CoV-2 with a concentration of 19054 ± 1112 TCID50/cm2. Therefore, this study potentially provides a novel disinfection strategy for the inactivation of SARS-CoV-2 on surface cross-contamination.
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Affiliation(s)
- Xiaowei Sheng
- National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Jin Wang
- Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, and Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing 210009, China.
| | - Luling Zhao
- National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Wenjing Yan
- National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Jing Qian
- National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Zhaobin Wang
- National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Jianhao Zhang
- National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
| | - Vijaya Raghavan
- Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, QC H9X3V9, Canada
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Dong L, Lu X, Zeng XA, Lin S. Regulation of ovalbumin allergenicity and structure-activity relationship analysis based on pulsed electric field technology. Int J Biol Macromol 2024; 261:129695. [PMID: 38280703 DOI: 10.1016/j.ijbiomac.2024.129695] [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: 11/07/2023] [Revised: 01/14/2024] [Accepted: 01/21/2024] [Indexed: 01/29/2024]
Abstract
The study focused on the regulation of ovalbumin (OVA) allergenicity using pulsed electric field (PEF) technology and examined the structure-activity link. Following PEF treatment, the ability of OVA to bind to IgE and IgG1 at 6 kHz was inhibited by 30.41 %. According to the microstructure, PEF caused cracks on the OVA surface. Spectral analysis revealed a blue shift in the amide I band and a decrease in α-helix and β-sheet content indicating that the structure of OVA was unfolded. The disulfide bond conformation was transformed and the structure tended to be disordered. The increased fluorescence intensity indicated that tryptophan and tyrosine were exposed which led an increase in hydrophobicity. In addition, the results of molecular dynamics (MD) simulations confirmed that the stability of OVA was reduced after PEF, which was related to the reduction of hydrogen bonding and the sharp fluctuation of aspartic acid. Therefore, PEF treatment induced the exposure of hydrophobic amino acids and the transformation of disulfide bond configuration which in turn masked or destroyed allergenic epitopes, and ultimately inhibited OVA allergenicity. This study provided insightful information for the production of hypoallergenic eggs and promoted the use of PEF techniques in the food field.
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Affiliation(s)
- Liu Dong
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; Engineering Research Center of Special Dietary Food of Liaoning Province, Food Engineering Technology Research Center of Liaoning Province, Dalian 116034, PR China
| | - Xinqing Lu
- Dalian Dingtong Technology Development Co., Ltd., Dalian 116081, PR China
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, PR China
| | - Songyi Lin
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; Engineering Research Center of Special Dietary Food of Liaoning Province, Food Engineering Technology Research Center of Liaoning Province, Dalian 116034, PR China.
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Wang X, Hu G, Wang X, Ma L, Li S, Wang J, Geng F. Quantitative proteomics provides new insights into the mechanism of improving rehydration of egg white powder by ultrasonic pretreatment. Int J Biol Macromol 2023; 253:127497. [PMID: 37858647 DOI: 10.1016/j.ijbiomac.2023.127497] [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: 09/24/2023] [Revised: 10/14/2023] [Accepted: 10/16/2023] [Indexed: 10/21/2023]
Abstract
Poor rehydration is one of the key factors affecting the functional properties of egg white powder (EWP). Reducing rehydrated precipitates is important for the processing and application of EWP. In this study, effects of ultrasonic pretreatment on the physicochemical and functional properties of EWP rehydration solutions were studied with the aim of revealing the mechanism of ultrasonic pretreatment to improve rehydration. Compared with freeze-dried EWP (FD) and spray-dried EWP (SD), the percentage of ultrasonic pretreated FD (UFD) and ultrasonic pretreated SD (USD) rehydrated precipitates decreased by 13.0 % and 5.6 %, respectively, after ultrasonic pretreatment (0.25 W/mL for 10 min); and the average particle sizes of UFD and USD solutions decreased by 22.5 % and 15.5 %, respectively. Fourier transform infrared spectroscopy showed that ultrasonic pretreatment caused higher β-sheet content in the protein secondary structure of UFD rehydrated precipitates (49.2 %). Quantitative proteomic analysis revealed a decrease in the abundance of major egg white proteins (ovalbumin, ovotransferrin, ovomucoid and ovomucin) in the rehydrated precipitates of UFD, except for lysozyme. It was also shown that lysozyme-centered aggregates were disrupted in the rehydrated precipitates of UFD. Our research suggests that ultrasonic pretreatment improves EWP rehydration by reducing the interactions between high abundance proteins as well as improving the solubility of high abundance proteins.
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Affiliation(s)
- Xiaolin Wang
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Gan Hu
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Xuemei Wang
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Lulu Ma
- Engineering Research Center of Bio-process (Ministry of Education), Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Shugang Li
- Engineering Research Center of Bio-process (Ministry of Education), Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Jinqiu Wang
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Fang Geng
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, 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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Gundogan BN, Saricoban C, Unal K. The effect of different drying methods on some physico-chemical, functional and protein structure properties of liquid egg white fermented by Lactobacillus rhamnosus GG. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2433-2443. [PMID: 37424576 PMCID: PMC10326199 DOI: 10.1007/s13197-023-05766-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/03/2023] [Accepted: 05/09/2023] [Indexed: 07/11/2023]
Abstract
This research aims to understand the effect of Lactobacillus rhamnosus GG fermentation on egg white powder. In this study, some physico-chemical, functional, textural, and protein structure properties of microwave (MD) and oven dried (OD) egg white powders were determined. The fermentation process decreased the pH value (5.92, 5.82) and foaming capacity (20.83%, 27.20%) of MD and OD groups. The highest yield (11.61%) and emulsion capacity values (78.17%) were observed in fermented oven dried group. While MD group (703.22 g) had the lowest hardness value, OD group (3301.35 g) exhibited highest hardness value. The denaturation peaks of the samples were ranged between 61.00 °C and 80.43 °C. Scanning electron microscopy images of all sample groups showed broken glass structure. This study suggests that fermentation (L. rhamnosus GG) can effectively improve the quality properties of egg white powder and thus fermented egg white powders could be used in the food industry. Graphical abstract Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05766-4.
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Affiliation(s)
- Busra Nur Gundogan
- Department of Food Engineering, Agriculture Faculty, Selçuk University, Konya, 42075 Turkey
| | - Cemalettin Saricoban
- Department of Food Engineering, Agriculture Faculty, Selçuk University, Konya, 42075 Turkey
| | - Kubra Unal
- Department of Food Engineering, Agriculture Faculty, Selçuk University, Konya, 42075 Turkey
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12
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Li S, Feng X, Hao X, Zhu Y, Zou L, Chen X, Yao Y. A comprehensive review of mung bean proteins: Extraction, characterization, biological potential, techno-functional properties, modifications, and applications. Compr Rev Food Sci Food Saf 2023; 22:3292-3327. [PMID: 37282814 DOI: 10.1111/1541-4337.13183] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2022] [Revised: 05/11/2023] [Accepted: 05/12/2023] [Indexed: 06/08/2023]
Abstract
The popularity of plant-based proteins has increased, and mung bean protein (MBP) has gained immense attention due to its high yield, nutritional value, and health benefits. MBP is rich in lysine and has a highly digestible indispensable amino acid score. Dry and wet extractions are used to extract MBP flours and concentrates/isolates, respectively. To enhance the quality of commercial MBP flours, further research is needed to refine the purity of MBPs using dry extraction methods. Furthermore, MBP possesses various biological potential and techno-functional properties, but its use in food systems is limited by some poor functionalities, such as solubility. Physical, biological, and chemical technologies have been used to improve the techno-functional properties of MBP, which has expanded its applications in traditional foods and novel fields, such as microencapsulation, three-dimensional printing, meat analogs, and protein-based films. However, study on each modification technique remains inadequate. Future research should prioritize exploring the impact of these modifications on the biological potential of MBP and its internal mechanisms of action. This review aims to provide ideas and references for future research and the development of MBP processing technology.
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Affiliation(s)
- Shiyu Li
- Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing, P. R. China
| | - Xuewei Feng
- Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing, P. R. China
- College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou, P. R. China
| | - Xiyu Hao
- Heilongjiang Feihe Dairy Co., Ltd., Beijing, P. R. China
| | - Yingying Zhu
- College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou, P. R. China
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, P. R. China
| | - Xin Chen
- Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, P. R. China
| | - Yang Yao
- Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing, P. R. China
- Key Laboratory of Grain Crop Genetic Resources Evaluation and Utilization, Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, P. R. China
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13
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Ang Y, Cao W, Wang Z, Li L, Zhao M, Liu Z, Jin X, Jin J, Dong J, Zhang Y, Bhandari B, Ren G, Duan X. Effects of different protectants on the IgY content and physico-chemical properties of spray-dried egg yolk powder. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4660-4667. [PMID: 36882894 DOI: 10.1002/jsfa.12540] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/17/2022] [Revised: 02/27/2023] [Accepted: 03/07/2023] [Indexed: 06/06/2023]
Abstract
BACKGROUND Egg yolk powder (EYP) with high immunoglobulin of yolk (IgY) content and good solubility is in great demand in the market of functional foods. In this article, the properties of spray-dried EYP with the addition of five protectants (maltodextrin, trehalose, mannitol, maltitol and sucrose) were investigated. RESULTS All the protectants increased IgY activity and solubility of EYP. Among them, EYP with maltodextrin displayed the highest activity of IgY (27.11 mg/g), the highest solubility (66.39%) and the lowest surface hydrophobicity. Moreover, the average particle size of EYP with maltodextrin was the smallest (9.78 μm). The egg yolk particles obtained by adding the protectants are more uniformly distributed and have smaller particle size. Fourier-transform infrared spectroscopy confirmed the structural integrity of the proteins, indicating that the protectants addition enhanced the hydrogen bonding forces between the EYP protein molecules. CONCLUSION The addition of protectants can significantly improve the IgY content, solubility and structural stability of EYP. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yuan Ang
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Weiwei Cao
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Zhe Wang
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Linlin Li
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Mengyue Zhao
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Zhiqin Liu
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Xin Jin
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Jiuyu Jin
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Jingyin Dong
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Yan Zhang
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, Queensland, Australia
| | - Guangyue Ren
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Xu Duan
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
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Yang J, Meng D, Wu Z, Chen J, Xue L. Modification and Solubility Enhancement of Rice Protein and Its Application in Food Processing: A Review. Molecules 2023; 28:molecules28104078. [PMID: 37241820 DOI: 10.3390/molecules28104078] [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: 04/21/2023] [Revised: 05/04/2023] [Accepted: 05/09/2023] [Indexed: 05/28/2023] Open
Abstract
Rice protein is a high-quality plant-based protein source that is gluten-free, with high biological value and low allergenicity. However, the low solubility of rice protein not only affects its functional properties such as emulsification, gelling, and water-holding capacity but also greatly limits its applications in the food industry. Therefore, it is crucial to modify and improve the solubility of rice protein. In summary, this article discusses the underlying causes of the low solubility of rice protein, including the presence of high contents of hydrophobic amino acid residues, disulfide bonds, and intermolecular hydrogen bonds. Additionally, it covers the shortcomings of traditional modification methods and the latest compound improvement methods, compares various modification methods, and puts forward the best sustainable, economical, and environmentally friendly method. Finally, this article lists the uses of modified rice protein in dairy, meat, and baked goods, providing a reference for the extensive application of rice protein in the food industry.
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Affiliation(s)
- Jingjing Yang
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Dan Meng
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Zijian Wu
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Jinyu Chen
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Lu Xue
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
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15
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Wang T, Chang C, Cheng W, Gu L, Su Y, Yang Y, Li J. Combined effect of heating and enzymatic hydrolysis on the dispersibility and structure properties of egg white powder. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111503] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2023]
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16
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Pickering foams stabilized by protein-based particles: A review of characterization, stabilization, and application. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.01.020] [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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17
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Zeng Q, Liu Y, Sun J, Jin Y. Providing New Insights on the Molecular Properties and Thermal Stability of Ovotransferrin and Lactoferrin. Foods 2023; 12:foods12030532. [PMID: 36766060 PMCID: PMC9914018 DOI: 10.3390/foods12030532] [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: 12/24/2022] [Revised: 01/21/2023] [Accepted: 01/23/2023] [Indexed: 01/27/2023] Open
Abstract
Ovotransferrin (OVT) is a multi-functional protein showing over 50% homology with Bovine lactoferrin (BLF) and human lactoferrin (HLF), which have the potential to be a substitute for lactoferrin (LF) due to the limited production of LF. To explore the substitutability of OVT, the molecular properties and thermal stability of OVT, BLF and HLF were characterized because these properties will affect the processing quality and biological activities of protein products when exposed to different processing conditions (e.g., temperature, pH, ion strength). The results showed that although obviously different isoelectric point (5.31, 9.12 and 8.75 for OVT, BLF and HLF, respectively), particle size distribution and hydrophobicity were found, they exhibited good dispersity because of high potential value. They showed an endothermic peak at 80.64 °C, 65.71 °C and 90.01 °C, respectively, and the denaturation temperature varied at different pH and ionic strength. OVT and BLF were more susceptible to heating at pH 5.0 as reflected by the decline of denaturation temperature (21.78 °C shift for OVT and 5.81 °C shift for BLF), while HLF could remain stable. Compared with BLF, OVT showed higher secondary structure stability at pH 7.0 and 9.0 with heating. For example, the α-helix content of OVT changed from 20.35% to 15.4% at pH 7.0 after heating, while that of BLF changed from 20.05% to 6.65%. The increase on fluorescence intensity and redshifts on the maximum wavelength after heating indicated the changes of tertiary structure of them. The turbidity measurements showed that the thermal aggregation degree of OVT was lower than BLF and HLF at pH 7.0 (30.98%, 59.53% and 35.66%, respectively) and pH 9.0 (4.83%, 12.80% and 39.87%, respectively). This work demonstrated the similar molecular properties and comparable thermal stability of OVT to BLF and HLF, which can offer a useful reference for the substitute of LF by OVT.
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Affiliation(s)
- Qi Zeng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yaping Liu
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China
| | - Jing Sun
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Institute of Animal Husbandry and Veterinary, Hubei Academy of Agricultural Science, Wuhan 430072, China
| | - Yongguo Jin
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Correspondence:
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18
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Yu N, Wang Y, Shao S, Li J, Li M, Zhu L, Ye Q, Huan W, Meng X. Functional properties of glutelin from Camellia oleifera seed cake: Improvement by alkali-assisted phosphorylation through changes in protein structure. Curr Res Food Sci 2023; 6:100438. [PMID: 36660303 PMCID: PMC9842863 DOI: 10.1016/j.crfs.2023.100438] [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: 11/09/2022] [Revised: 01/03/2023] [Accepted: 01/05/2023] [Indexed: 01/07/2023] Open
Abstract
To explore the effect and its mechanism of alkali-assisted phosphorylation on the functional properties of Camellia Oleifera seeds cake glutelin (CSCG), CSCG was treated with different concentration of sodium trimetaphosphate (STMP, 1.0, 2.0, 3.0, 4.0, and 5%, w/v) in different pH environment (3.0, 5.0, 7.0, 9.0, and 11.0). The results showed that alkali assist improved the phosphorylation degree of CSCG, and the optimum pH value is 9.0. FT-IR and XPS confirmed the successful modification of phosphate groups on CSCG through covalent interaction. Alkali-assisted phosphorylation decreased the particle size and increased electronegativity of CSCG, as well as changed in its surface hydrophobicity, crystallinity, and intrinsic fluorescence. All these changes of protein structure triggered by alkali-assisted phosphorylation led to the improvement of water solubility, water/oil absorption capacity, emulsifying ability, foamability, and in vitro digestibility of CSCG. This work could provide a theoretical basis for industrial production of CSCG with excellent functional properties.
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Affiliation(s)
- Ningxiang Yu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, Zhejiang, China
| | - Yijue Wang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, Zhejiang, China
| | - Shengxin Shao
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, Zhejiang, China
| | - Jie Li
- College of Chemistry and Materials Engineering, Zhejiang A & F University, Hangzhou, 311300, Zhejiang, China
| | - Mengren Li
- College of Chemistry and Materials Engineering, Zhejiang A & F University, Hangzhou, 311300, Zhejiang, China
| | - Lizhong Zhu
- College of Chemistry and Materials Engineering, Zhejiang A & F University, Hangzhou, 311300, Zhejiang, China
| | - Qin Ye
- Institute of Food Sciences, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310014, Zhejiang, China
| | - Weiwei Huan
- College of Chemistry and Materials Engineering, Zhejiang A & F University, Hangzhou, 311300, Zhejiang, China,Corresponding author.
| | - Xianghe Meng
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, Zhejiang, China,Corresponding author.
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19
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Hu Y, Du L, Sun Y, Zhou C, Pan D. Recent developments in phosphorylation modification on food proteins: Structure characterization, site identification and function. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108390] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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20
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Functional properties of date powder under ultrasound, microwave and chemical hydrolysis: verifying its quality and safety with FTIR technique. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01703-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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21
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Improved thermal tolerance of ovotransferrin against pasteurization by phosphorylation. Food Chem 2022; 405:135019. [DOI: 10.1016/j.foodchem.2022.135019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2022] [Revised: 11/06/2022] [Accepted: 11/18/2022] [Indexed: 11/23/2022]
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22
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Jafari Z, Goli M, Toghyani M. The Effects of Phosphorylation and Microwave Treatment on the Functional Characteristics of Freeze-Dried Egg White Powder. Foods 2022; 11:foods11172711. [PMID: 36076893 PMCID: PMC9455806 DOI: 10.3390/foods11172711] [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: 07/29/2022] [Revised: 08/29/2022] [Accepted: 08/31/2022] [Indexed: 11/16/2022] Open
Abstract
The effects of phosphorylation pre-treatments at 1.5, 2.5, and 3.5% levels, as well as microwave application at 200, 400, and 700 watts levels for 2 min, on the functional parameters of egg white powder obtained by the freeze dryer procedure were investigated. P1.5-M200 had the highest oil-holding capacity, emulsion stability, and emulsion activity, while P2.5-M200 had the highest foam capacity. The P2.5-M400 had the largest particle size, and P3.5-M200 had the highest degree of phosphorylation and protein solubility. On the other hand, P3.5-M200 had the highest solution viscosity by 1% (w/v), water-holding capacity, and foam stability, in the treatments that used phosphorylation and microwave treatment simultaneously. FTIR spectroscopy of the unfolding structure of egg white protein revealed changes in the protein’s secondary structure, such as the development of β-sheets and β-turns, as well as the binding of negatively charged phosphate groups on the serine, threonine, and tyrosine side chains. The phosphorylation and microwave treatments reduced the particle size of the egg white protein powder while increasing the surface area of the protein molecules, according to SEM analyses.
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Affiliation(s)
- Zahra Jafari
- Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan 81551-39998, Iran
| | - Mohammad Goli
- Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan 81551-39998, Iran
- Laser and Biophotonics in Biotechnologies Research Center, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan 81551-39998, Iran
- Correspondence: ; Tel.: +98-91-3225-2910; Fax: +98-31-353-5406
| | - Majid Toghyani
- Department of Animal Science, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan 81551-39998, Iran
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23
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O’Sullivan A, Ryan KM, Padrela L. Production of biopharmaceutical dried-powders using supercritical CO2 technology. J Supercrit Fluids 2022. [DOI: 10.1016/j.supflu.2022.105645] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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24
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Li Q, Zhang X, Tang S, Mi S, Lu L, Zeng Q, Xia M, Cai Z. Improved effect of ultrasound-assisted enzymolysis on egg yolk powder: Structural properties, hydration properties and stability characteristics. Food Chem 2022; 382:132549. [PMID: 35247662 DOI: 10.1016/j.foodchem.2022.132549] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2021] [Revised: 02/18/2022] [Accepted: 02/22/2022] [Indexed: 11/17/2022]
Abstract
Preparation of egg yolk powder (EYP) with excellent hydration properties and dissolution stability is important for the efficient utilization of its functional properties and nutritional properties in food. In this work, a new method utilizing ultrasound-assisted enzymolysis (UP-EM) was investigated to obtain EYP. Compared to enzymolysis-alone treated (EM), ultrasonic pre-treatment (UP) significantly increased the enzymatic hydrolysis rate by 106.28%. In particular, the UP 60 W 20 min-EM group obtained the desired solubility and coefficient of stability. The observed microstructure of EYP showed that the egg yolk particles obtained by UP-EM were more uniformly distributed and smaller in particle size. The protein structure was confirmed by Fourier transform infrared spectrum, which showed that UP enhanced the hydrogen bonding force between egg yolk proteins. Therefore, it can be believed that UP-EM can significantly improve the hydration properties and dispersion stability of EYP, laying the foundation for its wide applications in food industry.
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Affiliation(s)
- Qiqi Li
- Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Xinyue Zhang
- Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Shitao Tang
- Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Sijie Mi
- Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Lizhi Lu
- Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Zhejiang, China.
| | - Qi Zeng
- Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Minquan Xia
- Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Zhaoxia Cai
- Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
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25
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Liu B, Jin F, Li Y, Wang H, Chi Y, Tian B, Feng Z. Pasteurization of egg white by integrating ultrasound and microwave: Effect on structure and functional properties. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103063] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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26
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Liu Y, Huang C, Wang J, Li Z, Xu Q, Chen L, Feng X, Ma M. Improving rehydration of egg white powder through modifying its physicochemistry properties by ultrasound-assisted glutaminase deamidation. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107950] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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27
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Effects of Peroxyl Radicals on the Structural Characteristics and Fatty Acid Composition of High-Density Lipoprotein from Duck Egg Yolk. Foods 2022; 11:foods11111634. [PMID: 35681384 PMCID: PMC9180385 DOI: 10.3390/foods11111634] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 05/27/2022] [Accepted: 05/28/2022] [Indexed: 11/17/2022] Open
Abstract
In this study, high-density lipoprotein (HDL) from duck egg yolk was subjected to oxidation with a system based on 2,2′-azobis (2-amidinopropane) dihydrochloride (AAPH)-derived peroxyl radicals. The effects of peroxyl radicals on the protein carbonyl, free sulfhydryl, secondary/tertiary structure, surface hydrophobicity, solubility, particle size distribution, zeta potential and fatty acid composition of HDL were investigated by using sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), Fourier-transform infrared spectroscopy (FTIR), circular dichroism (CD), fluorescence spectroscopy, dynamic light scattering and ultra-high-performance liquid chromatography coupled to tandem mass spectrometry (UHPLC-MS/MS). The results indicated that the content of protein carbonyl was significantly increased, that of free sulfhydryl was obviously reduced, and the ordered secondary structure was also decreased with increasing AAPH concentration. In addition, the surface hydrophobicity and solubility of HDL showed apparent increases due to the exposure of hydrophobic groups and aggregation of protein caused by oxidation. The fatty acid composition of HDL exhibited pronounced changes due to the disrupted protein–lipid interaction and lipid oxidation by AAPH-derived peroxyl radicals. These results may help to elucidate the molecular mechanism for the effect of lipid oxidation products on the oxidation of duck yolk proteins.
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28
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Spray-Drying Hen Eggs: Effects of the Egg Yolk to Egg White Ratio and Sucrose Addition on the Physicochemical, Functional, and Nutritional Properties of Dried Products and on Their Amino Acid Profiles. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12094516] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
Manufactured egg powders can be formulated to produce food products that vary in their properties. The present study aims to determine the effect of egg white content on the physicochemical characteristics and on the functionality and nutritional value of dried whole egg (WE), egg white (W), and an egg yolk/white mixture in a 1:3 ratio (M1:3). These fresh egg products were spray-dried using sucrose—an agent recognized for its effect of protecting the protein in the egg during the drying process. Experiments were conducted in a laboratory-scale spray dryer, operated under controlled conditions, with an air inlet temperature of 120 °C. In the dried products, water activity, water solubility index, color, and pH were affected significantly as a function of the fresh egg component ratio and the added sucrose. The wettability and dispersibility in water of egg powder were improved when sucrose was added to the WE. The water-holding capacity was highest in dried egg white, and higher in the M1:3 mixture without sucrose added than in the WE with 5% sucrose. The results suggest that modifying the ratio of fresh egg yolk to egg white could lend some control over the protein and fat contents of dried egg products and over their functional properties.
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29
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Cong H, Lyu H, Liang W, Zhang Z, Chen X. Changes in Myosin from Silver Carp (Hypophthalmichthys molitrix) under Microwave-Assisted Water Bath Heating on a Multiscale. Foods 2022; 11:foods11081071. [PMID: 35454658 PMCID: PMC9030768 DOI: 10.3390/foods11081071] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 03/27/2022] [Accepted: 03/30/2022] [Indexed: 01/23/2023] Open
Abstract
To further prove the advantages of microwave-assisted water bath heating (MWH) in low-value fish processing, the effects of different heating methods (two heating stage method, high temperature section respectively using MWH1, MWH2, MWH3, WH—water heating, MH—microwave heating) on secondary and tertiary myosin structures, SDS-PAGE, surface morphology, scanning electron microscopy (SEM), and particle size distribution were compared and analyzed. The findings revealed that MH and MWH aided in the production of gel formations by promoting myosin aggregation. Myosin from silver carps demonstrated enhanced sulfhydryl group and surface hydrophobicity after MWH treatment, as well as a dense network structure. The distribution of micropores becomes more uniform when the microwave time is increased. Actually, the total effect of microwave time on myosin is not substantially different. The correlation between particle size distribution and protein aggregation was also studied, in terms of time savings, the MWH of short microwave action is preferable since it not only promotes myosin aggregation but also avoids the drawbacks of a rapid warming rate. These discoveries give a theoretical foundation for understanding silver carp myosin under microwave modification, which is critical in the food industry.
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Affiliation(s)
- Haihua Cong
- Key Laboratory of Aquatic Product Processing and Utilization of Liaoning Province, College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China; (W.L.); (Z.Z.)
- Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China
- Correspondence: (H.C.); (X.C.); Tel.: +86-(0)411-8476-2528 (H.C.); +86-(0)512-6588-2767 (X.C.)
| | - He Lyu
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand;
| | - Wenwen Liang
- Key Laboratory of Aquatic Product Processing and Utilization of Liaoning Province, College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China; (W.L.); (Z.Z.)
- Huilly Pharmaceuticals Ltd., Suzhou 215000, China
| | - Ziwei Zhang
- Key Laboratory of Aquatic Product Processing and Utilization of Liaoning Province, College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China; (W.L.); (Z.Z.)
- Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Xiaodong Chen
- School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Material Science, Soochow University, Suzhou 215123, China
- Correspondence: (H.C.); (X.C.); Tel.: +86-(0)411-8476-2528 (H.C.); +86-(0)512-6588-2767 (X.C.)
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30
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Sheng L, Liu Q, Dong W, Cai Z. Effect of high intensity ultrasound assisted glycosylation on the gel properties of ovalbumin: Texture, rheology, water state and microstructure. Food Chem 2022; 372:131215. [PMID: 34601420 DOI: 10.1016/j.foodchem.2021.131215] [Citation(s) in RCA: 26] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2021] [Revised: 09/18/2021] [Accepted: 09/21/2021] [Indexed: 02/06/2023]
Abstract
In this paper, the effects of ultrasonic assisted glycosylation on the gel properties of ovalbumin (OVA) were studied. The molecular characteristics of native ovalbumin, heated ovalbumin, traditional glycosylated ovalbumin, ultrasonic ovalbumin and ultrasonic assisted glycosylated ovalbumin were compared. The lowest free amino group content and the highest browning intensity indicated that ultrasonic can facilitate the Maillard reaction. The gel hardness of ultrasonic glycosylation and the traditional heating glycosylation groups individually increased to 653.2 and 526.9 g compared with the control (344.9 g). The transformation of protein structure was confirmed by FTIR and fluorescence spectrum, which prompted negatively charged groups to reach the protein surface and form more disulfide bond in sOVA-X gel. The interaction between the water and the protein was strengthened, thereby increasing the water holding capacity. These results supplied a theoretical basis for the application of ultrasonic to improve protein properties.
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Affiliation(s)
- Long Sheng
- National Research and Development Center for Egg Processing, Hubei Hongshan Laboratory, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Qiao Liu
- National Research and Development Center for Egg Processing, Hubei Hongshan Laboratory, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Wanyi Dong
- National Research and Development Center for Egg Processing, Hubei Hongshan Laboratory, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Zhaoxia Cai
- National Research and Development Center for Egg Processing, Hubei Hongshan Laboratory, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China.
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31
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Li S, Zhang S, Liu Y, Fu X, Xiang X, Gao S. Effects of ultrasound-assisted glycosylation on the interface and foaming characteristics of ovotransferrin. ULTRASONICS SONOCHEMISTRY 2022; 84:105958. [PMID: 35220178 PMCID: PMC8889255 DOI: 10.1016/j.ultsonch.2022.105958] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/16/2022] [Revised: 02/14/2022] [Accepted: 02/20/2022] [Indexed: 06/14/2023]
Abstract
Ovotransferrin (OVT) is one of the major functional proteins in egg white protein. Most of the industry only paid attention the biological activity of OVT in iron supplement, antibacterial and other aspects, few reports were carried out on its processing characteristics such as foaming, interfacial behavior such as emulsification and foaming, which was an important processing functional attribute affecting its application scenario. In this study, the effects of ultrasound-assisted glycosylation on the interface and foaming characteristics of OVT were investigated. The results showed that proper ultrasonic treatment had a significant effect on the structure and physicochemical properties of OVT glycosylation products. When ultrasonic treatment lasted for 20 min, the grafting degree of OVT was 20.98%, the particle size decreased and the absolute value of potential increased. The foaming ability of OVT increased first and then decreased after ultrasonic-assisted glycosylation treatment. The foaming ability of OVT increased from 43.54% to 96.73% and the foaming stability increased from 68.92% to 89.19% after ultrasonic-assisted glycosylation treatment for 20 min. The experimental study effectively discovered the effect of ultrasound-assisted glycosylation on the foaming property of OVT, and would provide important technical references for expanding its application in food, biology, medicine and other fields.
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Affiliation(s)
- Shugang Li
- Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Shan Zhang
- Key Laboratory of Fermentation Engineering, Ministry of Education, Hubei University of Technology/School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Ying Liu
- Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Xing Fu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Xiaole Xiang
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, Hunan, China
| | - Sihai Gao
- Department of Cardiothoracic and Vascular Surgery, Tongji Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430030, China.
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32
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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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33
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Hu F, Zou PR, Zhang F, Thakur K, Khan MR, Busquets R, Zhang JG, Wei ZJ. Wheat gluten proteins phosphorylated with sodium tripolyphosphate: Changes in structure to improve functional properties for expanding applications. Curr Res Food Sci 2022; 5:1342-1351. [PMID: 36082141 PMCID: PMC9445281 DOI: 10.1016/j.crfs.2022.08.014] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 08/13/2022] [Accepted: 08/22/2022] [Indexed: 11/24/2022] Open
Abstract
Poor solubility of wheat gluten proteins (WG) has negative impact on functional attributes such as gelation and emulsification, which limits it use in the food industry. In this study, WG underwent different degrees of phosphorylation using sodium tripolyphosphate (STP). Phosphoric acid groups were successfully incorporated in the WG via covalent bonding (C–N–P and C–O–P) involving hydroxyl and primary amino groups from WG. The introduction of phosphoric acid groups increased the negative charge of phosphorylation-WG, which caused the enhancement of electrostatic repulsion between proteins and reduced the droplet size in emulsions, thereby allowing proteins to be more efficiently dispersed in the solution system. The change of structure induced with phosphorylation improved hydration of protein, making the WG with higher solubility, thereby resulting in the improvement of its emulsification, foaming, thermal stability, and rheological properties. Therefore, WG can be modified by phosphorylation which caused an overall improvement of functional properties, thus facilitating the expansion of WG applications. Functional properties of WG were enhanced with phosphorylation (PP). The P2p at 133.1 eV and the bonds of C–O–P and C–N–P were found in PP-WG. Greater ζ-potential, solubility, viscosity, foaming in PP- WG. Phosphorylation increased WG thermal stability and gel properties.
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34
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Zhao Q, Ding L, Xia M, Huang X, Isobe K, Handa A, Cai Z. Role of lysozyme on liquid egg white foaming properties: Interface behavior, physicochemical characteristics and protein structure. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106876] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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35
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Hadidi M, Jafarzadeh S, Ibarz A. Modified mung bean protein: Optimization of microwave-assisted phosphorylation and its functional and structural characterizations. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112119] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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36
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37
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Zhang X, Zeng Q, Liu Y, Cai Z. Enhancing the resistance of anthocyanins to environmental stress by constructing ovalbumin-propylene glycol alginate nanocarriers with novel configurations. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106668] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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38
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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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39
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Zeng Q, Zeng W, Jin Y, Sheng L. Construction and evaluation of ovalbumin-pullulan nanogels as a potential delivery carrier for curcumin. Food Chem 2021; 367:130716. [PMID: 34384981 DOI: 10.1016/j.foodchem.2021.130716] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2021] [Revised: 07/12/2021] [Accepted: 07/25/2021] [Indexed: 12/24/2022]
Abstract
Preparation of protein/polysaccharide nanocomplexes for delivering environment-sensitive bioactive compounds is significant in the fields of functional foods and pharmaceuticals. In this work, ovalbumin-pullulan (OVA-Pul) nanogels were fabricated through Maillard reaction combined with heat treatment. The results of SDS-PAGE, circular dichroism and conjugation yield (84.96%) confirmed the covalent crosslinking of ovalbumin to pullulan. Dynamic light scattering measurements indicated that nanogels and curcumin-loaded nanogels exhibited small particle diameter at around 190 nm and 160 nm, and excellent polydispersity index at 0.227 and 0.146, respectively. OVA-Pul nanogels showed good encapsulation efficiency (88.38%) and loading capacity (8.78%) for curcumin. Transmission electron microscope observations and in vitro gastrointestinal digestion suggested that OVA-Pul nanogels facilitated the controlled release of curcumin and the spherical structure of curcumin-loaded nanogels was damaged during digestion. Notably, both nanogels and curcumin-loaded nanogels showed desirable storage stability during 30 d. Hence, OVA-Pul nanogels have the potential for effectively delivering nutrients and drugs.
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Affiliation(s)
- Qi Zeng
- College of Food Science and Technology, Huazhong Agricultural University, National Research and Development Centre for Egg Processing, Wuhan, China
| | - Wenhao Zeng
- College of Food Science and Technology, Huazhong Agricultural University, National Research and Development Centre for Egg Processing, Wuhan, China
| | - Yongguo Jin
- College of Food Science and Technology, Huazhong Agricultural University, National Research and Development Centre for Egg Processing, Wuhan, China.
| | - Long Sheng
- College of Food Science and Technology, Huazhong Agricultural University, National Research and Development Centre for Egg Processing, Wuhan, China.
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40
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Vapor A, Mendonça A, Tomaz CT. Processes for reducing egg allergenicity: Advances and different approaches. Food Chem 2021; 367:130568. [PMID: 34343811 DOI: 10.1016/j.foodchem.2021.130568] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2020] [Revised: 07/06/2021] [Accepted: 07/07/2021] [Indexed: 01/03/2023]
Abstract
Egg is a versatile ingredient and ubiquitous food. Nevertheless, egg proteins are a common cause of allergy mainly in childhood. Until now, egg eviction has been the best way to prevent this disorder, however, processed food can contribute to mitigate allergies and to guarantee life quality of allergic individuals. This review focuses on discussing and highlighting recent advances in processes to reduce egg allergenicity as well as new approaches to egg allergy management. In recent times, different methods have been developed to reduce egg allergies, by hiding the epitopes or changing the native or conformational structure of the proteins. Despite processing food has not yet been a solution to completely remove the allergenic potential of egg proteins, innovative strategies, such as addition of phenolic compounds, have been developed with promising results.
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Affiliation(s)
- Alcides Vapor
- Department of Chemistry, Faculty of Sciences, Universidade da Beira Interior, Covilhã, Portugal; CICS-UBI, Health Sciences Research Centre, Universidade da Beira Interior, Covilhã, Portugal
| | - António Mendonça
- Department of Chemistry, Faculty of Sciences, Universidade da Beira Interior, Covilhã, Portugal; CICS-UBI, Health Sciences Research Centre, Universidade da Beira Interior, Covilhã, Portugal
| | - Cândida T Tomaz
- Department of Chemistry, Faculty of Sciences, Universidade da Beira Interior, Covilhã, Portugal; CICS-UBI, Health Sciences Research Centre, Universidade da Beira Interior, Covilhã, Portugal.
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41
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Effects of incorporating different kinds of peptides on the foaming properties of egg white powder. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102742] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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42
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Jin H, Li P, Jin Y, Sheng L. Effect of sodium tripolyphosphate on the interaction and aggregation behavior of ovalbumin-lysozyme complex. Food Chem 2021; 352:129457. [PMID: 33706135 DOI: 10.1016/j.foodchem.2021.129457] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2020] [Revised: 02/10/2021] [Accepted: 02/21/2021] [Indexed: 12/14/2022]
Abstract
The mechanism by which sodium tripolyphosphate affected the aggregation behavior of ovalbumin-lysozyme complexes was investigated in this work. The highest stability coefficients were detected for natural ovalbumin and lysozyme at pH 9.0 and pH 5.0, with values of 0.981 and 0.931, respectively. The turbidity of the phosphorylated ovalbumin-lysozyme complexes was 1.71-fold to the natural complexes at pH 7.0. This result was related to the fact that the phosphorylated sample had a lower isoelectric point. Besides, both intermolecular forces and SDS-PAGE analysis indicated that the disulfide bond was the most important interaction in the complex. Circular dichroism analysis showed that phosphorylation weakened the unfolding and stretching of the structure caused by heat treatment. Moreover, transmission electron microscopy pictures confirmed that the network structure of phosphorylated ovalbumin-lysozyme complex was broader than natural protein. This study provides information for further understanding the effect of phosphorylation on protein aggregation behavior.
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Affiliation(s)
- Haobo Jin
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Peishan Li
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yongguo Jin
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
| | - Long Sheng
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
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43
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Luo Z, Zhou L, Zhu Y, Zhou C. Effects of different drying methods on the physicochemical property and edible quality of fermented
Pyracantha fortuneana
fruit powder. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14721] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Zhencen Luo
- College of Food Science Southwest University Chongqing400715China
| | - Lingguo Zhou
- Chongqing Food Technology Institute Chongqing400042China
| | - Yiwei Zhu
- Chongqing Food Technology Institute Chongqing400042China
| | - Caiqiong Zhou
- College of Food Science Southwest University Chongqing400715China
- Engineering & Technology Research Centre of Characteristic Food Chongqing400715China
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44
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Jin H, Chen J, Zhang J, Sheng L. Impact of phosphates on heat-induced egg white gel properties: Texture, water state, micro-rheology and microstructure. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106200] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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45
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Xu YT, Yang T, Liu LL, Tang CH. One-step fabrication of multifunctional high internal phase pickering emulsion gels solely stabilized by a softer globular protein nanoparticle: S-Ovalbumin. J Colloid Interface Sci 2020; 580:515-527. [DOI: 10.1016/j.jcis.2020.07.054] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Revised: 07/05/2020] [Accepted: 07/11/2020] [Indexed: 01/04/2023]
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46
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Study of high pressure carbon dioxide on the physicochemical, interfacial and rheological properties of liquid whole egg. Food Chem 2020; 337:127989. [PMID: 32920272 DOI: 10.1016/j.foodchem.2020.127989] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2020] [Revised: 08/29/2020] [Accepted: 08/31/2020] [Indexed: 12/20/2022]
Abstract
In this research, the impact of High Pressure Carbon Dioxide (HPCD) on the physicochemical, interfacial and rheological properties of liquid whole egg (LWE) was investigated. HPCD treatment increased the solubility, free sulfhydryl groups and surface hydrophobicity of LWE. The highest foaming ability (186%) and foaming stability (72%) were obtained at 60 min of HPCD treatment, which were 1.3-fold and 1.4-fold those of the control group (147% and 51%, respectively). Compared with the control group, the LWE emulsion had a minimum particle size (16.3 μm) when the treatment time was 75 min, and the highest absolute value of zeta potential reached 7.66 mV when the processing time was 60 min. HPCD treatment decreased the apparent viscosity of LWE at a low shear rate. Dynamic viscoelastic characteristics indicated that both the G' and G'' moduli of LWE under the HPCD process were lower than those of the control group at any frequency.
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47
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Sun Y, Jin H, Sun H, Sheng L. A Comprehensive Identification of Chicken Egg White Phosphoproteomics Based on a Novel Digestion Approach. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:9213-9222. [PMID: 32786861 DOI: 10.1021/acs.jafc.0c03174] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
There are plenty of phosphoproteins in chicken egg white (CEW), which are of great significance for the biological activity and function of CEW. In this study, phosphorylated proteins in CEW were identified and analyzed based on two digestion strategies (trypsin and trypsin/glutamyl endoproteinase). Besides, the enrichment strategy of immobilized metal affinity chromatography was used, and phosphopeptides were identified by nano liquid chromatography/tandem mass spectrometry. A total of 189 phosphosites mapped onto 166 phosphopeptides corresponding to 96 phosphoproteins were identified. Gene ontology analysis suggested that these phosphoproteins of CEW mainly participated in biological processes such as "cell process", "biological regulation", and "response to stimulus". Moreover, the phosphoproteins of CEW were involved in molecular functions, primarily including "binding" and "catalytic activity". On the basis of the available literature, the research was the first comprehensive identification of chicken egg white phosphoproteins. This study further enriched the identification of phosphoproteins in CEW and laid a foundation for the subsequent study of phosphoproteins.
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Affiliation(s)
- Yi Sun
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, P. R. China
| | - Haobo Jin
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, P. R. China
| | - Haohao Sun
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, P. R. China
| | - Long Sheng
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, P. R. China
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48
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Godiya CB, Kumar S, Xiao Y. Amine functionalized egg albumin hydrogel with enhanced adsorption potential for diclofenac sodium in water. JOURNAL OF HAZARDOUS MATERIALS 2020; 393:122417. [PMID: 32143162 DOI: 10.1016/j.jhazmat.2020.122417] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/12/2019] [Revised: 02/25/2020] [Accepted: 02/26/2020] [Indexed: 06/10/2023]
Abstract
The removal of diclofenac sodium (DFS) from wastewater has attracted increasing attention because it is within the extensively prescribed nonsteroidal anti-inflammatory drugs and pose ecotoxicity. Therefore, fabrication of versatile adsorbents of low-cost, higher-effectiveness and excellent recyclability is significant for the treatment of DFS contaminated wastewater. This work reports a promising biobased egg albumin (ALB) hydrogel functionalized with a large density of adsorptive amine sites via polyethyleneimine (PEI). The composite ALB/PEI hydrogel demonstrated an excellent DFS removal capacity, i.e. 232.5 mg/g, in an optimum experimental condition (pH∼6; contact time∼180 min; adsorbent dosage∼0.5 g/L) which revealed to be considerably higher or competitive than many reported adsorbents. The adsorption isotherms better accorded with the Langmuir model and the kinetics with the pseudo second-order model, indicating the mono-layer chemisorption process. Besides, the regeneration steps up to four sequential adsorption/desorption cycles demonstrated an excellent reusability. The Fourier-transform infrared spectrometry (FTIR), and X-ray photoelectron spectroscopy (XPS) results implied that the adsorption process followed via the electrostatic interactions, hydrogen bonding, and π-π stacking between the functionality of hydrogel and aromatic rings of DFS. Considering the low-cost, and an excellent DFS removal capacity, the natural composite ALB/PEI hydrogel could be a promising adsorbent for the treatment of DFS contaminated wastewater.
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Affiliation(s)
- Chirag B Godiya
- Panjin Institute of Industrial Technology, Dalian University of Technology, Panjin 124221, PR China.
| | - Sanjay Kumar
- Department of Chemistry, University of Petroleum and Energy Studies, Bidholi, Via- Premnagar, Dehradun, 248007, India.
| | - Yonghou Xiao
- Panjin Institute of Industrial Technology, Dalian University of Technology, Panjin 124221, PR China.
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49
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Chen J, Ren Y, Zhang K, Xiong YL, Wang Q, Shang K, Zhang D. Site-specific incorporation of sodium tripolyphosphate into myofibrillar protein from mantis shrimp (Oratosquilla oratoria) promotes protein crosslinking and gel network formation. Food Chem 2020; 312:126113. [DOI: 10.1016/j.foodchem.2019.126113] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2019] [Revised: 12/18/2019] [Accepted: 12/23/2019] [Indexed: 12/25/2022]
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