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Li X, Chen S, Shao J, Bai M, Zhang Z, Song P, Jiang S, Li J. From waste to strength: Tailor-made enzyme activation design transformation of denatured soy meal into high-performance all-biomass adhesive. Int J Biol Macromol 2024; 273:133054. [PMID: 38862054 DOI: 10.1016/j.ijbiomac.2024.133054] [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: 03/06/2024] [Revised: 05/26/2024] [Accepted: 06/07/2024] [Indexed: 06/13/2024]
Abstract
Given the severe protein denaturation and self-aggregation during the high-temperature desolubilization, denatured soy meal (DSM) is limited by its low reactivity, high viscosity, and poor water solubility. Preparing low-cost and high-performance adhesives with DSM as the key feedstock is still challenging. Herein, this study reveals a double-enzyme co-activation method targeting DSM with the glycosidic bonds in protein-carbohydrate complexes and partial amide bonds in protein, increasing the protein dispersion index from 10.2 % to 75.1 % improves the reactivity of DSM. The green crosslinker transglutaminase (TGase) constructs a robust adhesive isopeptide bond network with high water-resistant bonding strength comparable to chemical crosslinkers. The adhesive has demonstrated high dry/wet shear strength (2.56 and 0.93 MPa) for plywood. After molecular recombination by enzyme strategy, the adhesive had the proper viscosity, high reactivity, and strong water resistance. This research showcases a novel perspective on developing a DSM-based adhesive and blazes new avenues for changes in protein structural function and adhesive performance.
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Affiliation(s)
- Xinyi Li
- State Key Laboratory of Efficient Production of Forest Resources, MOE Key Laboratory of Wood Material Science and Application & Beijing Key Laboratory of Wood Science and Engineering, Beijing Forestry University, Beijing 100083, China
| | - Shiqing Chen
- State Key Laboratory of Efficient Production of Forest Resources, MOE Key Laboratory of Wood Material Science and Application & Beijing Key Laboratory of Wood Science and Engineering, Beijing Forestry University, Beijing 100083, China
| | - Jiawei Shao
- State Key Laboratory of Efficient Production of Forest Resources, MOE Key Laboratory of Wood Material Science and Application & Beijing Key Laboratory of Wood Science and Engineering, Beijing Forestry University, Beijing 100083, China
| | - Mingyang Bai
- State Key Laboratory of Efficient Production of Forest Resources, MOE Key Laboratory of Wood Material Science and Application & Beijing Key Laboratory of Wood Science and Engineering, Beijing Forestry University, Beijing 100083, China
| | - Zhicheng Zhang
- State Key Laboratory of Efficient Production of Forest Resources, MOE Key Laboratory of Wood Material Science and Application & Beijing Key Laboratory of Wood Science and Engineering, Beijing Forestry University, Beijing 100083, China
| | - Pingan Song
- Centre for Future Materials, School of Agriculture and Environmental Science, University of Southern Queensland, Springfield 4300, Australia
| | - Shuaicheng Jiang
- State Key Laboratory of Efficient Production of Forest Resources, MOE Key Laboratory of Wood Material Science and Application & Beijing Key Laboratory of Wood Science and Engineering, Beijing Forestry University, Beijing 100083, China.
| | - Jianzhang Li
- State Key Laboratory of Efficient Production of Forest Resources, MOE Key Laboratory of Wood Material Science and Application & Beijing Key Laboratory of Wood Science and Engineering, Beijing Forestry University, Beijing 100083, China.
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Raak N, Mangieri N, Foschino R, Corredig M. Shaping Future Foods through Fermentation of Side Streams: Microbial, Chemical, and Physical Characteristics of Fermented Blends from Sunflower Seed Press Cake and Cheese Whey. Foods 2023; 12:4099. [PMID: 38002157 PMCID: PMC10670258 DOI: 10.3390/foods12224099] [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: 10/03/2023] [Revised: 11/06/2023] [Accepted: 11/09/2023] [Indexed: 11/26/2023] Open
Abstract
The current food system suffers from the inefficient use of resources, including the generation of side streams of low economic value that still contain nutritional components. One potential approach to reach a more sustainable food system is to reintroduce such side streams into a circular value chain and valorise them in novel food products, preferably in an unrefined or minimally refined manner. Blending side streams from different industries might be a suitable way to improve the nutritional value of the final matrix. In this study, sunflower seed press cake and cheese whey were combined to obtain matrices containing valuable proteins, structuring polysaccharides, as well as lactose and minerals facilitating fermentation with three different co-cultures of lactic acid bacteria and yeasts. Fermentation for 48 h at 26 °C decreased the pH from ~6.3 to ~4.7 and enhanced the storage stability of the blends with no effect on their rheological properties and microstructure. This research demonstrates the potential of fermentation as a mean to stabilise side stream blends while only minimally affecting their physical appearance.
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Affiliation(s)
- Norbert Raak
- Department of Food Science, Aarhus University, 8200 Aarhus N, Denmark; (N.R.); (N.M.)
- CiFOOD Centre for Innovative Food Research, Aarhus University, 8200 Aarhus N, Denmark
| | - Nicola Mangieri
- Department of Food Science, Aarhus University, 8200 Aarhus N, Denmark; (N.R.); (N.M.)
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, 20133 Milan, Italy
| | - Roberto Foschino
- Department of Biomedical, Surgical and Dental Sciences, Università degli Studi di Milano, 20133 Milan, Italy;
| | - Milena Corredig
- Department of Food Science, Aarhus University, 8200 Aarhus N, Denmark; (N.R.); (N.M.)
- CiFOOD Centre for Innovative Food Research, Aarhus University, 8200 Aarhus N, Denmark
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Thermographic and rheological characterization of viscoelastic materials for hot-extrusion 3D food printing. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103135] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Wolf B. Why saline water must be treated as a mixed solvent, demonstrated for casein solutions. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.129158] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Raak N, Jaros D, Rohm H. Acid-induced gelation of enzymatically cross-linked caseinates: Small and large deformation rheology in relation to water holding capacity and micro-rheological properties. Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2021.126468] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Size Modulation of Enzymatically Cross-Linked Sodium Caseinate Nanoparticles via Ionic Strength Variation Affects the Properties of Acid-Induced Gels. DAIRY 2021. [DOI: 10.3390/dairy2010014] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
Abstract
Enzymatic cross-linking by microbial transglutaminase is a prominent approach to modify the structure and techno-functional properties of food proteins such as casein. However, some of the factors that influence structure-function-interrelations are still unknown. In this study, the size of cross-linked sodium caseinate nanoparticles was modulated by varying the ionic milieu during incubation with the enzyme. As was revealed by size exclusion chromatography, cross-linking at higher ionic strength resulted in larger casein particles. These formed acid-induced gels with higher stiffness and lower susceptibility to forced syneresis compared to those where the same number of ions was added after the cross-linking process. The results show that variations of the ionic milieu during enzymatic cross-linking of casein can be helpful to obtain specific modifications of its molecular structure and certain techno-functional properties. Such knowledge is crucial for the design of protein ingredients with targeted structure and techno-functionality.
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Liu Q, Cui H, Muhoza B, Duhoranimana E, Hayat K, Zhang X, Ho CT. Mild Enzyme-Induced Gelation Method for Nanoparticle Stabilization: Effect of Transglutaminase and Laccase Cross-Linking. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:1348-1358. [PMID: 33492149 DOI: 10.1021/acs.jafc.0c05444] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Low-environment-sensitive nanoparticles were prepared by enzymatic cross-linking of electrostatic complexes of dextran-grafted whey protein isolate (WPI-Dextran) and chondroitin sulfate (ChS). The effect of transglutaminase (TG) and laccase cross-linking on nanoparticle stability was investigated. Covalent TG cross-linking and grafted dextran cooperatively contributed to the stability of nanoparticles against dissociation and aggregation under various harsh environmental conditions (sharply varying pH, high ionic strength, high temperature, and their combined effects). However, fragmentation induced by laccase treatment did not promote nanoparticle stability. Structural characterization showed that the compact structure promoted by TG-induced covalent isopeptide bonds repressed dissociation against varying environmental conditions and thermal-induced aggregation. Furthermore, the increasing α-helix and decreasing random coil contents benefited the formation of disulfide bonds, further contributing to the enhanced stability of nanoparticles cross-linked by TG, whereas weak hydrophobic interactions and hydrogen bonding as evidenced by the increase in β-sheet and microenvironmental changes were not able to maintain the stability of nanoparticles treated with laccase. Encapsulated cinnamaldehyde presented sustained release from TG-cross-linked nanoparticles, and the bioaccessibility was considerably enhanced to 50.7%. This research developed a novel mild strategy to enhance nanoparticle stability in harsh environments and digestive conditions, which could be an effective delivery vehicle for hydrophobic nutrients and drug applications in food and pharmaceutical industries.
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Affiliation(s)
- Qian Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, China
| | - Heping Cui
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, China
| | - Bertrand Muhoza
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, China
| | - Emmanuel Duhoranimana
- Department of Biotechnologies, Faculty of Applied Fundamental Sciences, Institutes of Applied Sciences, Ruhengeri Institute of Higher Education (INES-Ruhengeri), Musanze NM155, Ruhengeri 155, Republic of Rwanda
| | - Khizar Hayat
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
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Hannß M, Böhm W, Drichel S, Henle T. Acid-Induced Gelation of Enzymatically and Nonenzymatically Cross-Linked Caseins-Texture Properties, and Microstructural Insights. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:13970-13981. [PMID: 33147016 DOI: 10.1021/acs.jafc.0c04445] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Casein gels consist of a fractal organized network of aggregated casein particles. The gel texture thereby depends on the structure, the spatial distribution, and the interaction forces of the network's elementary building blocks. The aim of this study was to explore the technofunctional consequences of a possible specificity of Maillard reaction-induced cross-linking reactions on casein with respect to texture and microstructure of acid gels. Therefore, sodium caseinate glycated with lactose in the dry state (60 °C, aw 0.5) was compared with casein samples cross-linked with methylglyoxal, with glutaraldehyde, or via microbial transglutaminase, respectively, at similar levels of protein cross-linking as confirmed by size-exclusion chromatography under denaturing conditions. Casein gels prepared by acidification with glucono-δ-lactone were characterized concerning pH kinetics during gelation, mechanical texture properties under large deformation, and water-holding capacity, while viscometric properties of casein suspensions were obtained prior to gelation. The gel microstructure was captured by confocal laser scanning microscopy and evaluated by means of image texture analysis. All protein cross-linking reactions studied led to an enhanced gel strength which was accompanied by an increased interconnectivity of the gel network and a decrease in apparent pore sizes. Gels with more densely packed strands, as was the case for enzymatically modified casein, exhibited pronounced mechanical stability. The spontaneous destabilization of the gel network upon prolonged glycation reactions, which was not obviously displayed by microstructural features but connected to an increased viscosity and pronounced pseudoplastic flow of the unacidified suspension, suggests a limitation of particle rearrangements and the weakening of interparticle protein-protein interactions by additional structure attributes formed during the early Maillard reaction (glycoconjugation).
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Affiliation(s)
- Mariella Hannß
- Chair of Food Chemistry, Technische Universität Dresden, 01062 Dresden, Germany
| | - Wendelin Böhm
- Chair of Food Chemistry, Technische Universität Dresden, 01062 Dresden, Germany
| | - Sabine Drichel
- Chair of Food Chemistry, Technische Universität Dresden, 01062 Dresden, Germany
| | - Thomas Henle
- Chair of Food Chemistry, Technische Universität Dresden, 01062 Dresden, Germany
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Raak N, Rohm H, Jaros D. Enzymatically Cross-Linked Sodium Caseinate as Techno-Functional Ingredient in Acid-Induced Milk Gels. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02527-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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