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Zhu X, Hua Y, Kong X, Li X, Chen Y, Zhang C. Characterization of proteases from Irpex lacteus grown on minimally denatured soybean meal. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1800-1809. [PMID: 36317244 DOI: 10.1002/jsfa.12301] [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: 08/26/2022] [Revised: 10/26/2022] [Accepted: 10/31/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Acid and thermal stabilities are important properties for the preparation of acidic protein beverage. It is an important method for enzymatic modification to improve the functional properties of protein. Irpex lacteus protease showed a selective hydrolysis to soy proteins. The purpose of this study was to investigate the mechanism of enzymatic hydrolysis and its effects on acid and thermal stabilities of soy proteins. RESULTS The I. lacteus protease selectively hydrolyzed the α and α' subunits of the native soybean β-conglycinin (7S globulin) to produce products that presented as the 55 kDa band upon sodium dodecyl sulfate polyacrylamide gel electrophoresis. The amino acid sequences of 55 kDa polypeptides were analyzed in gel multi-enzyme digestion followed by liquid chromatography-mass spectrometry. By matching the multi-enzyme digestion peptides with the published polypeptide chain sequences of the α and α' subunits, it was confirmed that the 55 kDa polypeptides were formed by eliminating amino acid residues on both sides of the N- and C-terminals. From the published protein structure database (https://www.uniprot.org/), it is known that the cleaved peptide bonds were in extension regions. Non-selective enzyme hydrolysis of both β-conglycinin (7S globulin) and glycinin (11S globulin), with corresponding drastic increases in the degree of hydrolysis, was observed when the substrates were preheated to the denaturation degree of 40% and above. However, 55 kDa hydrolyzed products and B polypeptides showed some extent of resistance to the proteolysis by I. lacteus protease even if denaturation degree was 100%. Both selective and non-selective hydrolysis of soy proteins by I. lacteus protease improved the acid and heat stabilities under the same hydrolysis conditions (enzyme/substrate ratio, time, and temperature). CONCLUSION Enzymatic hydrolysis of soybean proteins by the I. lacteus protease can effectively improve the acid and thermal stabilities of proteins. This discovery is significant to avoid aggregation during processing in the beverage industry. In the near future, the protease has potential application value for modification of other proteins. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Xiaoxu Zhu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
| | - Yufei Hua
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
| | - Xiangzhen Kong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
| | - Xingfei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
| | - Yeming Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
| | - Caimeng Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
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Ben Djemaa I, Andrieux S, Auguste S, Jacomine L, Tarnowska M, Drenckhan-Andreatta W. One-Step Generation of Alginate-Based Hydrogel Foams Using CO 2 for Simultaneous Foaming and Gelation. Gels 2022; 8:gels8070444. [PMID: 35877529 PMCID: PMC9322084 DOI: 10.3390/gels8070444] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Revised: 06/16/2022] [Accepted: 06/22/2022] [Indexed: 11/16/2022] Open
Abstract
The reliable generation of hydrogel foams remains a challenge in a wide range of sectors, including food, cosmetic, agricultural, and medical applications. Using the example of calcium alginate foams, we introduce a novel foam generation method that uses CO2 for the simultaneous foaming and pH reduction of the alginate solution to trigger gelation. We show that gelled foams of different gas fractions can be generated in a simple one-step process. We macroscopically follow the acidification using a pH-responsive indicator and investigate the role of CO2 in foam ageing via foam stability measurements. Finally, we demonstrate the utility of interfacial rheology to provide evidence for the gelation process initiated by the dissolution of the CO2 from the dispersed phase. Both approaches, gas-initiated gelation and interfacial rheology for its characterization, can be readily transferred to other types of gases and formulations.
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Affiliation(s)
- Imene Ben Djemaa
- Institut Charles Sadron, CNRS UPR22-University of Strasbourg, 67084 Cedex 2 Strasbourg, France; (I.B.D.); (S.A.); (L.J.)
- Urgo Research Innovation and Development, 21300 Cedex Chenôve, France; (S.A.); (M.T.)
| | - Sébastien Andrieux
- Institut Charles Sadron, CNRS UPR22-University of Strasbourg, 67084 Cedex 2 Strasbourg, France; (I.B.D.); (S.A.); (L.J.)
| | - Stéphane Auguste
- Urgo Research Innovation and Development, 21300 Cedex Chenôve, France; (S.A.); (M.T.)
| | - Leandro Jacomine
- Institut Charles Sadron, CNRS UPR22-University of Strasbourg, 67084 Cedex 2 Strasbourg, France; (I.B.D.); (S.A.); (L.J.)
| | - Malgorzata Tarnowska
- Urgo Research Innovation and Development, 21300 Cedex Chenôve, France; (S.A.); (M.T.)
| | - Wiebke Drenckhan-Andreatta
- Institut Charles Sadron, CNRS UPR22-University of Strasbourg, 67084 Cedex 2 Strasbourg, France; (I.B.D.); (S.A.); (L.J.)
- Correspondence:
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Yan JN, Cui XF, Jiang XY, Li L, Sun W, Wu HT. Complex characterization and formation mechanism of scallop (Patinopecten yessoensis) protein hydrolysates/κ-carrageenan/konjac gum composite gels. J Food Sci 2022; 87:2953-2964. [PMID: 35686600 DOI: 10.1111/1750-3841.16163] [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: 11/27/2021] [Revised: 03/12/2022] [Accepted: 04/10/2022] [Indexed: 11/29/2022]
Abstract
The combination of κ-Carrageenan (KC) and konjac gum (KGM) were introduced to examine the impact on gelation and microstructural behaviors of scallop male gonads hydrolysates (SMGHs) and the involvement of intermolecular forces. In terms of G' response of SMGHs/KGM/KC, it obviously enhanced by 3.6- and 108.5-fold than controls of KGM/KC and SMGHs/KC at 0.1 Hz, accompanying increasing melting temperatures from 27.9 (KGM/KC) and 30.0 (SMGHs/KC) to 33.7°C (SMGHs/KGM/KC), respectively. Additionally, SMGHs/KGM/KC with decreasing relaxation time T23 and blue shift of hydroxyl group than controls suggested higher water retention capacity and ordered conformation. Moreover, SMGHs/KGM/KC formed compact networks with thick walls as reflected by cryo-SEM and showed rougher surface with more aggregation as reflected by AFM. Furthermore, electrostatic in couple with hydrophobic interactions were dominant interactions, while hydrogen bonds were involved in subordinately in SMGHs/KGM/KC. PRACTICAL APPLICATION: Scallop (Patinopecten yessoensis) male gonads are always discarded during processing despite high-protein content and edibility. In the current research, scallop male gonad hydrolysates (SMGHs) exhibited gelation behavior, which have a potential role in developing marine source protein as a functional food base such as kamaboko gels, can, sausage and spread and even delivery vehicles for bioactive compounds.
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Affiliation(s)
- Jia-Nan Yan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
| | - Xiao-Fan Cui
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
| | - Xin-Yu Jiang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
| | - Lin Li
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
| | - Wen Sun
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
| | - Hai-Tao Wu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China.,National Engineering Research Center of Seafood, Dalian, PR China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian, PR China
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Lei YC, Zhao X, Li D, Wang LJ, Wang Y. Effects of κ-Carrageenan and Guar Gum on the Rheological Properties and Microstructure of Phycocyanin Gel. Foods 2022; 11:foods11050734. [PMID: 35267367 PMCID: PMC8908979 DOI: 10.3390/foods11050734] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Revised: 02/25/2022] [Accepted: 02/27/2022] [Indexed: 02/01/2023] Open
Abstract
The effects of two polysaccharides on the performance and microstructure of phycocyanin gels were studied by choosing anionic polysaccharides (κ-carrageenan) and neutral polysaccharides (guar gum). The linear and nonlinear rheological properties and microstructure of the phycocyanin-polysaccharide composite gel were evaluated. The results show that both κ-carrageenan and guar gum can enhance the network structure of phycocyanin gel and weaken the frequency dependence. The sample with 0.4% κ-carrageenan has the highest gel strength. All samples exhibited Type I behavior (inter-cycling strain-thinning) and mainly elastic behavior. As the concentration of κ-carrageenan increases, hydrophobic interactions and disulfide bonds play an essential role in maintaining the three-dimensional structure of the gel. Too high a concentration of guar gum hinders the formation of protein disulfide bonds. This research can provide a theoretical basis for designing and developing new food products based on phycocyanin and different polysaccharides with ideal texture in the food industry.
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Affiliation(s)
- Yu-chen Lei
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 50, 17 Qinghua Donglu, Beijing 100083, China; (Y.-c.L.); (X.Z.)
| | - Xia Zhao
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 50, 17 Qinghua Donglu, Beijing 100083, China; (Y.-c.L.); (X.Z.)
| | - Dong Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-Food Biomass, College of Engineering, China Agricultural University, Beijing 100083, China;
| | - Li-jun Wang
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 50, 17 Qinghua Donglu, Beijing 100083, China; (Y.-c.L.); (X.Z.)
- Correspondence: ; Tel./Fax: +86-10-6273-7351
| | - Yong Wang
- School of Chemical Engineering, The University of New South Wales, Sydney, NSW 2052, Australia;
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5
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Stabilization of amylopectin-pullulan water in water emulsions by Interacting protein particles. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107320] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Chu Y, Jo Y, Chen L. Size-controllable core/shell whey protein microgels with narrow particle size distribution fabricated by a facile method. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107316] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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Jin X, Qu R, Wang Y, Li D, Wang L. Effect and Mechanism of Acid-Induced Soy Protein Isolate Gels as Influenced by Cellulose Nanocrystals and Microcrystalline Cellulose. Foods 2022; 11:461. [PMID: 35159611 PMCID: PMC8834498 DOI: 10.3390/foods11030461] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2022] [Revised: 01/30/2022] [Accepted: 01/31/2022] [Indexed: 01/30/2023] Open
Abstract
The effects of cellulose nanocrystals (CNC) and microcrystalline cellulose (MCC) on the gel properties and microstructure of glucono-δ-lactone-induced soy protein isolate (SPI) gels were investigated. The water-holding capacity, gel strength, and viscoelastic modulus of CNC-SPI gels were positively associated with CNC concentration from 0 to 0.75% (w/v). In contrast, MCC-SPI gels exhibited decreased water-holding capacity, gel strength, and viscoelastic modulus. All composite gels displayed high frequency dependence and the typical type I (strain thinning) network behavior. Changes in viscoelasticity under large strain were correlated with differences in the microstructure of SPI composite gels. Scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM) showed that CNC were more evenly and steadily distributed in the protein matrix and formed a compact network structure. In contrast, MCC-SPI gels exhibited a discontinued and rough gel network with some large aggregates and pores, in which MCC was randomly entrapped. Fourier transform infrared spectroscopy (FTIR) and molecular forces results revealed that no new chemical bonds were formed in the gelation process and that the disulfide bond was of crucial importance in the gel system. With the addition of CNC, electrostatic interactions, hydrophobic interactions, and hydrogen bonds in the SPI gel network were significantly strengthened. However, the incorporation of MCC might obstruct the connection of the protein network. It is concluded that both cellulose type and concentration affect gelling properties.
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Affiliation(s)
- Xueqi Jin
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 50, 17 Qinghua Donglu, Beijing 100083, China; (X.J.); (R.Q.)
| | - Ruijing Qu
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 50, 17 Qinghua Donglu, Beijing 100083, China; (X.J.); (R.Q.)
| | - Yong Wang
- School of Chemical Engineering, The University of New South Wales, Sydney, NSW 2052, Australia;
| | - Dong Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-Food Biomass, College of Engineering, China Agricultural University, Beijing 100083, China;
| | - Lijun Wang
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 50, 17 Qinghua Donglu, Beijing 100083, China; (X.J.); (R.Q.)
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Du YN, Xue S, Yan JN, Jiang XY, Wu HT. Gelation and microstructural properties of ternary composite gel of scallop (Patinopecten yessoensis) protein hydrolysates/κ-carrageenan/xanthan gum. J Food Sci 2021; 87:302-311. [PMID: 34919279 DOI: 10.1111/1750-3841.15987] [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: 06/12/2021] [Revised: 10/31/2021] [Accepted: 11/01/2021] [Indexed: 11/28/2022]
Abstract
The objective of this study was to investigate the properties of ternary composite gel of scallop (Patinopecten yessoensis) protein hydrolysates (SMGHs)/κ-carrageenan (KC)/xanthan gum (XG). The rheological properties, moisture-distribution, molecular structure, and microstructure of SMGNs/KC/XG gels were analyzed. The results showed that the G' value, melting temperature, and water holding capacity of SMGHs/KC/XG were higher than those of SMGHs, SMGHs/KC, and SMGHs/XG. FTIR spectrum showed the generation of hydrogen bonds between SMGHs and KC/XG, and the carboxylic acid group of XG interacts with SMGHs. Moreover, the cryo-SEM results showed that SMGHs/KC/XG exhibited a tighter, smoother, and more aggregated microstructure than those of SMGHs, SMGHs/KC, and SMGHs/XG. These results indicate that the gel and microstructural properties of SMGHs are significantly improved by addition of KC and XG, and SMGHs/KC/XG has potential to be used as functional hydrogels for food, pharmaceutical, and biomedical applications. PRACTICAL APPLICATION: Scallop (Patinopecten yessoensis) male gonads are rich in protein and usually regarded as byproducts during adductor processing. Because of its gelation properties, scallop male gonads have potential to be used as functional hydrogels for food. The SMGHs/KC/XG ternary composite gel showed excellent gel properties, which would be potentially applied in delivery system in food and biological fields. Further study is undergoing to apply SMGHs/KC/XG to embed bioactive compounds, such as curcumin and β-carotene.
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Affiliation(s)
- Yi-Nan Du
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
| | - Shan Xue
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
| | - Jia-Nan Yan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
| | - Xin-Yu Jiang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
| | - Hai-Tao Wu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China.,National Engineering Research Center of Seafood, Dalian, PR China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian, PR China
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He Z, Ma T, Zhang W, Su E, Cao F, Huang M, Wang Y. Heat-induced gel formation by whey protein isolate-Lycium barbarum polysaccharides at varying pHs. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106607] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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10
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Kaveh Z, Azadmard-Damirchi S, Yousefi G, Hashem Hosseini SM. A new approach in improving granular cold water swelling starch properties using xanthan gum and β-lactoglobulin/xanthan gum electrostatic coupled gel. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106438] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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11
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Electrostatic hydrogels formed by gelatin and carrageenan induced by acidification: Rheological and structural characterization. FOOD STRUCTURE-NETHERLANDS 2020. [DOI: 10.1016/j.foostr.2020.100137] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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