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Zhao M, Li F, Li H, Lin Q, Zhou X, Wu X, Wu W. Effects of rice bran rancidity on the interfacial adsorption properties of rice bran protein fibril aggregates and stability of high internal phase Pickering emulsions. Food Chem 2024; 443:138611. [PMID: 38309025 DOI: 10.1016/j.foodchem.2024.138611] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2023] [Revised: 01/15/2024] [Accepted: 01/26/2024] [Indexed: 02/05/2024]
Abstract
The effects of rice bran rancidity-induced protein oxidation and heating time on the stability of rice bran protein fibril aggregates (RBPFA)-high internal phase Pickering emulsions (HIPPEs) were investigated. The optimal conditions for RBPFA-HIPPEs were 8 mg/mL RBPFA with an oil phase volume fraction of 75 %. Moderate oxidation (rice bran stored for 3 d) and moderate heating (8 h) enhanced the wettability, flexibility, diffusion rate, and adsorption rate of RBPFA, meanwhile, the rheological properties of RBPFA-HIPPEs increased. RBPFA-HIPPEs could be stably stored for 50 d at 25 °C. Moderate oxidized and moderate heated RBPFA-stabilized HIPPEs could remain stable after heat treatment and could be re-prepared after freeze-thaw (3 cycles). Additionally, the stability of RBPFA-HIPPEs was significantly related to the structural characteristics and interfacial properties of RBPFA. Overall, moderate oxidation and moderate heating enhanced the storage, thermal, and freeze-thaw stability of RBPFA-HIPPEs by improving the interfacial properties of RBPFA.
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Affiliation(s)
- Mengmeng Zhao
- Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Fang Li
- Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Helin Li
- Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Qinlu Lin
- Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Xiaoling Zhou
- Chen Keming Food Manufacturing Co., Ltd, Changsha, Hunan 414000, China
| | - Xiaojuan Wu
- Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China.
| | - Wei Wu
- Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China.
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2
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Liu ZW, Tang PP, Zhang YX, Cheng JH, Aadil RM, Liu XB. Preventing thermal aggregation of ovalbumin through dielectric-barrier discharge plasma treatment and enhancing its emulsification properties. Int J Biol Macromol 2024; 267:131578. [PMID: 38641267 DOI: 10.1016/j.ijbiomac.2024.131578] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2024] [Revised: 04/06/2024] [Accepted: 04/11/2024] [Indexed: 04/21/2024]
Abstract
The impact of Dielectric-Barrier Discharge (DBD) plasma treatment on the prevention of heat-induced aggregation of Ovalbumin (OVA) and improvement in emulsification properties was investigated. Results highlighted the effective inhibition of thermal aggregation of OVA following exposure to plasma. Structural analysis revealed that the plasma-induced oxidation of sulfhydryl and intermolecular disulfide bonds played a pivotal role in inhibiting the thermal aggregation, considered by Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis (SDS-PAGE), multiplies spectroscopy, and analysis of dynamic exchange of sulfhydryl-disulfide bonds. Meanwhile, the oxidation of exposed hydrophobic sites due to plasma treatment resulted in the transformation of the OVA molecule's surface from hydrophobic to hydrophilic, contributing significantly to the aggregation inhibition. Additionally, compared to an untreated sample of OVA, almost one-fold increase in emulsifying ability (EAI) and 1.5-fold in emulsifying stability (ESI) was observed after 4 min of plasma treatment. These findings demonstrated that plasma treatment not only enhanced the thermal stability of OVA, but also improved its emulsification properties.
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Affiliation(s)
- Zhi-Wei Liu
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.
| | - Pan-Pan Tang
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Yi-Xuan Zhang
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Jun-Hu Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.
| | - Xiu-Bin Liu
- College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China.
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3
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Li Z, Zhong X, Luan C, Wen N, Shi C, Liu S, Xu Y, He Q, Wu Y, Yang J. Simultaneous ultrasound and microwave application in myosin-chlorogenic acid conjugation: Unlocking enhanced emulsion stability. Food Chem X 2024; 21:101149. [PMID: 38312490 PMCID: PMC10837472 DOI: 10.1016/j.fochx.2024.101149] [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: 11/19/2023] [Revised: 01/04/2024] [Accepted: 01/16/2024] [Indexed: 02/06/2024] Open
Abstract
This study investigated the grafting chlorogenic acid (CA) onto myosin, utilizing various techniques including conventional method, ultrasound, microwave, and combination of ultrasound and microwave (UM). The grafting efficiency was as follows: conventional method < microwave < ultrasound < UM. The UM technique manifested the highest CA-binding capacity (80.26 μmol/g myosin) through covalent bonding, and a much shorter time was required for conjugation than conventional method. The conjugation of polyphenol significantly increased the solubility of myosin with reduced aggregation behavior, which was accompanied by structural alterations from ordered structures (α-helix and β-sheet) to disordered forms. The emulsion stabilized by UM-myosin-CA conjugate exhibited the most homogeneous microstructure with favorable creaming stability. Moreover, the resulting emulsion presented strong oxidation resistance and storage stability. These results illustrate the promising potential of employing CA-grafted myosin, especially when processed using the UM technique, in the development of highly efficient emulsifiers.
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Affiliation(s)
- Zhiyu Li
- Institute of Oceanography, Department of Geography and Oceanography, Minjiang University, Fuzhou, China
| | - Xiaomei Zhong
- College of Oceanography, Fujian Agriculture and Forest University, Fuzhou, China
| | - Cuirong Luan
- Institute of Oceanography, Department of Geography and Oceanography, Minjiang University, Fuzhou, China
| | - Nanhua Wen
- Institute of Oceanography, Department of Geography and Oceanography, Minjiang University, Fuzhou, China
| | - Chuanyang Shi
- Department of Nutrition and Food Studies, Steinhardt School of Culture, Education, and Human Development, New York University, NY, United States
| | - Shuji Liu
- Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province, Fisheries Research Institute of Fujian, Xiamen, China
| | - Yizhou Xu
- College of Oceanography, Fujian Agriculture and Forest University, Fuzhou, China
| | - Quan He
- Department of Engineering, Faculty of Agriculture, Dalhousie University, NS, Canada
| | - Yijing Wu
- Institute of Oceanography, Department of Geography and Oceanography, Minjiang University, Fuzhou, China
- Fujian Key Laboratory on Conservation and Sustainable Utilization of Marine Biodiversity, Minjiang University, Fuzhou, China
| | - Jie Yang
- Institute of Oceanography, Department of Geography and Oceanography, Minjiang University, Fuzhou, China
- Fujian Key Laboratory on Conservation and Sustainable Utilization of Marine Biodiversity, Minjiang University, Fuzhou, China
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Sun X, Zhang Z, Li W, Tian H, Yuan L, Yang X. Stability of high internal-phase emulsions prepared from phycocyanin and small-molecule sugars. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2917-2927. [PMID: 38036304 DOI: 10.1002/jsfa.13184] [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: 07/31/2023] [Revised: 10/22/2023] [Accepted: 11/27/2023] [Indexed: 12/02/2023]
Abstract
BACKGROUND The use of high internal-phase Pickering emulsions in the food industry is widespread due to their excellent stability and special rheological properties. Proteins are often used as food-grade Pickering stabilizers due to their safety and nutritious properties. Nowadays, the development and efficient utilization of novel proteins as Pickering stabilizers has become a new challenge. RESULTS Phycocyanin complexes with small-molecule sugars (SMS), formed as a result of non-thermal interactions, can serve as stabilizers for high internal-phase Pickering emulsions. The addition of SMS-enabled gel-like emulsions significantly reduced the amount of emulsifier used. When the SMS was sorbitol, the emulsion had excellent elastic properties and self-supporting ability and was stable during long-term storage, when subjected to centrifugation, and under different temperature conditions. The fluorescent property of phycocyanin was utilized to investigate the formation mechanism of the emulsion. Small-molecule sugars were able to form 'sugar-shell' structures on the surface of proteins to enhance the structural stability of proteins. Phycocyanin-SMS-stabilized emulsions provided superior protection for photosensitive and volatile substances. The retention rates of trans-resveratrol and n-hexane increased by 384.75% and 30.55%, respectively. CONCLUSION These findings will encourage the development of proteins that stabilize Pickering emulsions. They will also provide new ideas for protecting photosensitive and volatile substances. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Xiaolin Sun
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, Engineering Research Center of High Value Utilization of Western Fruit Resources, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Zhong Zhang
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, Engineering Research Center of High Value Utilization of Western Fruit Resources, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Wenjun Li
- Yantai Institute of Coastal Zone Research, Chinese Academy of Sciences, Yantai, China
| | - Hongye Tian
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, Engineering Research Center of High Value Utilization of Western Fruit Resources, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Li Yuan
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, Engineering Research Center of High Value Utilization of Western Fruit Resources, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Xingbin Yang
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, Engineering Research Center of High Value Utilization of Western Fruit Resources, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
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Li Z, Lin L, Fu G, Guo Z, Zhang C. Insight on the emulsifying mechanisms of low-salt type emulsions stabilized by Maillard conjugates: Myofibrillar protein peptide-dextrin with different degrees of hydrolysis. Food Chem 2024; 433:137151. [PMID: 37661502 DOI: 10.1016/j.foodchem.2023.137151] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 08/01/2023] [Accepted: 08/11/2023] [Indexed: 09/05/2023]
Abstract
In this study, we investigated the emulsifying properties and stabilisation mechanisms of low-salt type emulsions stabilised by MP-base conjugates prepared via the Maillard reaction between DX and MP peptides (MPP). Mild hydrolysis by Alcalase promoted a well-controlled Maillard reaction in dry conditions. Combining hydrolysis and Maillard reaction caused the dissociation and unfolding of highly aggregated MP structures; the ordered secondary structure was lost and the hydrophobic residue was exposed. The MPP-DX conjugates greatly improved the emulsifying ability and stability in the low-salt system; the resulting emulsion exhibited a small droplet size and homogeneous microstructure with desirable storage stability. Further, the glycation products were found to effectively suppress gravity-induced creaming. The MPP-DX glycoconjugate developed with 5% DG, exhibiting strongest flocculation and creaming stability, was determined as the optimal emulsifying agent for low-salt type emulsions. These findings provide a theoretical basis for developing low-salt meat products and/or emulsion-based foods.
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Affiliation(s)
- Zhiyu Li
- Institute of Oceanography, College of Materials and Chemical Engineering, Minjiang University, Fuzhou 350108, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Lin Lin
- Institute of Oceanography, College of Materials and Chemical Engineering, Minjiang University, Fuzhou 350108, China
| | - Gaofeng Fu
- Institute of Oceanography, College of Materials and Chemical Engineering, Minjiang University, Fuzhou 350108, China
| | - Zebin Guo
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
| | - Chen Zhang
- Institute of Oceanography, College of Materials and Chemical Engineering, Minjiang University, Fuzhou 350108, China.
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Dong R, Huang Z, Ma W, Yu Q, Xie J, Tian J, Li B, Shan J, Chen Y. Fabrication of nanocomplexes for anthocyanins delivery by ovalbumin and differently dense sulphate half-ester polysaccharides nanocarriers: Enhanced stability, bio-accessibility, and antioxidant properties. Food Chem 2024; 432:137263. [PMID: 37657340 DOI: 10.1016/j.foodchem.2023.137263] [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: 05/20/2023] [Revised: 08/09/2023] [Accepted: 08/22/2023] [Indexed: 09/03/2023]
Abstract
This study aimed to fabricate novel nanocomplexes for delivery of anthocyanins (ACN) utilizing ovalbumin (OVA) and sulphated-polysaccharides with varying linear charge density (κ-,ι-, λ-carrageenan and dextran sulfate: κC < ιC < λC < DS). Influence of OVA-sulphated-polysaccharides on ACN stability, antioxidant capacity, and bioaccessibility was investigated. Fabricated nanoparticlecosmeticsed superior encapsulation efficiency (94.11-96.2%) and loaded capacity (9.05-9.54%) for ACN. OVA-DS displayed the smallest particle size and turbidity, while OVA-κC-ACN exhibited the largest ones. ζ-Potential of nanoparticles raised with increasing ester-sulfate level in sulphated-polysaccharides. FT-IR, Raman and OVA conformational alterations revealed existence of intermolecular-interactions between ACN and OVA-polysaccharides. DSC and TGA showed considerable thermo-stability of self-assembled (ACN-loaded) OVA-polysaccharides. Spheroid-nanoparticles size increased after ACN-loading in SEM and CLSM. Composite nanocomplexes enhanced ACN stability and antioxidant properties under accelerated degradation conditions and simulated digestion, particularly, OVA-DS-ACN and OVA-λC-ACN. We provide a choice for reinforcing stability of hydrophilic nutraceuticals and improving its applications.
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Affiliation(s)
- Ruihong Dong
- Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Ziyan Huang
- Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Wenjie Ma
- Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Qiang Yu
- Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Jianhua Xie
- Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Jinlong Tian
- College of Food Science, Shenyang Agricultural University, National R&D Professional Center For Berry Processing, National Engineering and Technology of Research Center For Small Berry, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Liaoning Province, Shenyang, Liaoning 110866, China
| | - Bin Li
- College of Food Science, Shenyang Agricultural University, National R&D Professional Center For Berry Processing, National Engineering and Technology of Research Center For Small Berry, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Liaoning Province, Shenyang, Liaoning 110866, China
| | - Jialuo Shan
- Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Yi Chen
- Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
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7
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Chang C, Li X, Li J, Su Y, Gu L, Xiong W, Yang Y. Fabrication mechanism and functional properties of ovalbumin fibrils prepared by acidic heat treatment. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7127-7135. [PMID: 37380626 DOI: 10.1002/jsfa.12813] [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: 03/30/2023] [Revised: 05/22/2023] [Accepted: 06/29/2023] [Indexed: 06/30/2023]
Abstract
BACKGROUND Ovalbumin (OVA), accounting for 50% of proteins in egg white, is a kind of high-quality protein with excellent nutritional and processing functions. Acid heat treatment will induce the deformation and filtration of OVA, endowing it with improved functionality. However, the molecular kinetic process during the fibrillation of OVA and the application of the fabricated OVA fibrils (OVAFs) have not been thoroughly studied and revealed. RESULTS In this study, the fabrication mechanism and the application OVAFs as an interfacial stabilizer and polyphenol protector were investigated. Acidic (pH 3.0) heat treatment was used to induce the fibrillation of OVA, and thioflavin T fluorescence intensity, molecular weight distribution, and the tertiary and secondary structures of OVAF samples were recorded to determine the fibrillation efficiency and the molecular mechanism. The results showed that, in the initial stage of fibrillation, OVA first hydrolyzed to oligopeptides, accompanied by the exposure of hydrophobic domains. Then, oligopeptides were connected by disulfide bonds to form primary fibril monomers. Hydrophobic interaction and hydrogen bonding may participate in the further polymerization of the fibrils. The fabricated OVAFs were characterized by a β-sheet-rich structure and possessed improved emulsifying, foaming, and polyphenol protection ability. CONCLUSION The research work was meaningful for exploring the application of globular water-soluble OVA in an emerging nutritious food with novel texture and sensory properties. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Cuihua Chang
- Jiangnan University, Wuxi, People's Republic of China
| | - Xin Li
- School of Life Sciences, Yanti University, Yantai, People's Republic of China
| | - Junhua Li
- Jiangnan University, Wuxi, People's Republic of China
| | - Yujie Su
- Jiangnan University, Wuxi, People's Republic of China
| | - Luping Gu
- Jiangnan University, Wuxi, People's Republic of China
| | - Wen Xiong
- Hunan Jiapin Jiawei Technology Development Group Co. LTD, Hunan, People's Republic of China
| | - Yanjun Yang
- Jiangnan University, Wuxi, People's Republic of China
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Zang J, Pan X, Zhang Y, Tu Y, Xu H, Tang D, Zhang Q, Chen J, Yin Z. Mechanistic insights into gel formation of egg-based yoghurt: The dynamic changes in physicochemical properties, microstructure, and intermolecular interactions during fermentation. Food Res Int 2023; 172:113097. [PMID: 37689869 DOI: 10.1016/j.foodres.2023.113097] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Revised: 05/12/2023] [Accepted: 06/09/2023] [Indexed: 09/11/2023]
Abstract
This study aimed to elucidate the mechanism of acid-induced gelation in egg-based yoghurt by investigating the dynamic changes in physicochemical properties, texture, rheology, and microstructure of the gel during fermentation, combined with the role of intermolecular forces in gel formation. Results showed that protein aggregation and cross-linking increased as pH decreased during fermentation. Gel hardness increased with fermentation, eventually reaching 11.36 g, while maintaining low fracturability. Water holding capacity (WHC) decreased from 91.77% to 73.13% during fermentation. Rheological testing demonstrated a significant increase in viscosity and dynamic moduli (G' and G''), consistent with the observation of a more compact microstructure by scanning electron microscopy (SEM) and particle size analysis. Furthermore, dynamic changes of surface hydrophobicity, sulfhydryl content, and intermolecular forces suggested that hydrophobic interactions were likely the main driving force for gel formation, as well as that hydrophobic interactions and disulfide bonds played an important role in the maintenance and construction of the gel network structure. Although ionic bonds and hydrogen bonds also had an effect on the gel formation of egg-based yoghurt, their contributions were not significant. The study provided new insights for the development of novel egg-based fermentation foods and the research of acid-induced protein gels, and also contributed to the deep exploitation and utilization of poultry eggs.
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Affiliation(s)
- Jianwei Zang
- Jiangxi Key Laboratory of Natural Products and Functional Foods, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Xiaoyang Pan
- Jiangxi Key Laboratory of Natural Products and Functional Foods, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yuanyuan Zhang
- Jiangxi Key Laboratory of Natural Products and Functional Foods, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Products and Functional Foods, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Haixia Xu
- Jiangxi Key Laboratory of Natural Products and Functional Foods, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Daobang Tang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Product Processing, Guangzhou 510610, China
| | - Qingfeng Zhang
- Jiangxi Key Laboratory of Natural Products and Functional Foods, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Jiguang Chen
- Jiangxi Key Laboratory of Natural Products and Functional Foods, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China.
| | - Zhongping Yin
- Jiangxi Key Laboratory of Natural Products and Functional Foods, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China.
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Ma B, Fu X, Zhu P, Lu Z, Niu J, Lu F. Allergenicity, assembly and applications of ovalbumin in egg white: a review. Crit Rev Food Sci Nutr 2023:1-17. [PMID: 37096553 DOI: 10.1080/10408398.2023.2202774] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/26/2023]
Abstract
Ovalbumin (OVA), the most abundant protein in egg whites, has been widely used in various industries. Currently, the structure of OVA has been clearly established, and the extraction of high-purified OVA has become feasible. However, the allergenicity of OVA is still a serious problem because it can cause severe allergic reactions and may even be life-threatening. The structure and allergenicity of the OVA can be altered by many processing methods. In this article, a detailed description on the structure and a comprehensive overview on the extraction protocols and the allergenicity of OVA was documented. Additionally, the information on assembly and potential applications of OVA was summarized and discussed in detail. Physical treatment, chemical modification, and microbial processing can be applied to alter the IgE-binding capacity of OVA by changing its structure and linear/sequential epitopes. Furthermore, research indicated that OVA could assemble with itself or other biomolecules into various forms (particles, fibers, gels, and nanosheets), which expanded its application in the food field. OVA also shows excellent application prospects, including food preservation, functional food ingredients and nutrient delivery. Therefore, OVA demonstrates significant investigation value as a food grade ingredient.
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Affiliation(s)
- Bin Ma
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China
| | - Xing Fu
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, PR China
| | - Ping Zhu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China
| | - Zhaoxin Lu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China
| | - Jiafeng Niu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China
| | - Fengxia Lu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China
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10
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Zhang Y, Guo Y, Liu F, Luo Y. Recent development of egg protein fractions and individual proteins as encapsulant materials for delivery of bioactives. Food Chem 2023; 403:134353. [DOI: 10.1016/j.foodchem.2022.134353] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2022] [Revised: 09/14/2022] [Accepted: 09/17/2022] [Indexed: 10/14/2022]
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11
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Cai Z, Wei Y, Shi A, Zhong J, Rao P, Wang Q, Zhang H. Correlation between interfacial layer properties and physical stability of food emulsions: current trends, challenges, strategies, and further perspectives. Adv Colloid Interface Sci 2023; 313:102863. [PMID: 36868168 DOI: 10.1016/j.cis.2023.102863] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Revised: 02/16/2023] [Accepted: 02/18/2023] [Indexed: 03/02/2023]
Abstract
Emulsions are thermodynamically unstable systems that tend to separate into two immiscible phases over time. The interfacial layer formed by the emulsifiers adsorbed at the oil-water interface plays an important role in the emulsion stability. The interfacial layer properties of emulsion droplets have been considered the cutting-in points that influence emulsion stability, a traditional motif of physical chemistry and colloid chemistry of particular significance in relation to the food science and technology sector. Although many attempts have shown that high interfacial viscoelasticity may contribute to long-term emulsion stability, a universal relationship for all cases between the interfacial layer features at the microscopic scale and the bulk physical stability of the emulsion at the macroscopic scale remains to be established. Not only that, but integrating the cognition from different scales of emulsions and establishing a unified single model to fill the gap in awareness between scales also remain challenging. In this review, we present a comprehensive overview of recent progress in the general science of emulsion stability with a peculiar focus on interfacial layer characteristics in relation to the formation and stabilization of food emulsions, where the natural origin and edible safety of emulsifiers and stabilizers are highly requested. This review begins with a general overview of the construction and destruction of interfacial layers in emulsions to highlight the most important physicochemical characteristics of interfacial layers (formation kinetics, surface load, interactions among adsorbed emulsifiers, thickness and structure, and shear and dilatational rheology), and their roles in controlling emulsion stability. Subsequently, the structural effects of a series of typically dietary emulsifiers (small-molecule surfactants,proteins, polysaccharides, protein-polysaccharide complexes, and particles) on oil-water interfaces in food emulsions are emphasized. Finally, the main protocols developed for modifying the structural characteristics of adsorbed emulsifiers at multiple scales and improving the stability of emulsions are highlighted. Overall, this paper aims to comprehensively study the literature findings in the past decade and find out the commonality of multi-scale structures of emulsifiers, so as to deeply understand the common characteristics and emulsification stability behaviour of adsorption emulsifiers with different interfacial layer structures. It is difficult to say that there has been significant progress in the underlying principles and technologies in the general science of emulsion stability over the last decade or two. However, the correlation between interfacial layer properties and physical stability of food emulsions promotes revealing the role of interfacial rheological properties in emulsion stability, providing guidance on controlling the bulk properties by tuning the interfacial layer functionality.
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Affiliation(s)
- Zhixiang Cai
- Advanced Rheology Institute, Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Frontiers Science Center for Transformative Molecules, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Yue Wei
- Advanced Rheology Institute, Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Frontiers Science Center for Transformative Molecules, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Aimin Shi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, P.O. Box 5109, Beijing 100193, China
| | - Jian Zhong
- Xinhua Hospital, Shanghai Institute for Pediatric Research, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China
| | - Pingfan Rao
- Food Nutrition Sciences Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, P.O. Box 5109, Beijing 100193, China.
| | - Hongbin Zhang
- Advanced Rheology Institute, Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Frontiers Science Center for Transformative Molecules, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai, 200240, China..
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12
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Zhang X, Sun Z, Zeng Q, Jin H, Wang S, Jin Y, Hu Y, Cai Z. Utilization of ovalbumin-propylene glycol alginate complex system for superior foam: The effect of pH-driven phase behavior. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108169] [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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13
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Protein-Based High Internal Phase Pickering Emulsions: A Review of Their Fabrication, Composition and Future Perspectives in the Food Industry. Foods 2023; 12:foods12030482. [PMID: 36766011 PMCID: PMC9914728 DOI: 10.3390/foods12030482] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 01/05/2023] [Accepted: 01/12/2023] [Indexed: 01/22/2023] Open
Abstract
Protein-based high internal phase Pickering emulsions (HIPEs) are emulsions using protein particles as a stabilizer in which the volume fraction of the dispersed phase exceeds 74%. Stabilizers are irreversibly adsorbed at the interface of the oil phase and water phase to maintain the droplet structure. Protein-based HIPEs have shown great potential for a variety of fields, including foods, due to the wide range of materials, simple preparation, and good biocompatibility. This review introduces the preparation routes of protein-based HIPEs and summarizes and classifies the preparation methods of protein stabilizers according to their formation mechanism. Further outlined are the types and properties of protein stabilizers used in the present studies, the composition of the oil phase, the encapsulating substances, and the properties of the constituted protein-based HIPEs. Finally, future development of protein-based HIPEs was explored, such as the development of protein-based stabilizers, the improvement of emulsification technology, and the quality control of stabilizers and protein-based HIPEs.
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14
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Ovalbumin, an outstanding food hydrocolloid: Applications, technofunctional attributes, and nutritional facts, A systematic review. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108514] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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15
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An overview of the functional properties of egg white proteins and their application in the food industry. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108183] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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16
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Yao X, McClements DJ, Su Y, Li J, Chang C, Wang J, Yang Y, Gu L. Fabrication, Structural and Emulsifying Properties of Egg White Protein-Dextran Conjugates through Maillard Reaction. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09745-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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17
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Huang ZX, Lin WF, Zhang Y, Tang CH. Freeze-thaw-stable high internal phase emulsions stabilized by soy protein isolate and chitosan complexes at pH 3.0 as promising mayonnaise replacers. Food Res Int 2022; 156:111309. [DOI: 10.1016/j.foodres.2022.111309] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2022] [Revised: 03/26/2022] [Accepted: 04/25/2022] [Indexed: 11/29/2022]
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18
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High internal phase Pickering emulsions stabilized by tannic acid-ovalbumin complexes: Interfacial property and stability. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107332] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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19
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Huang ZX, Lin WF, Zhang Y, Tang CH. Outstanding Freeze-Thaw Stability of Mayonnaise Stabilized Solely by a Heated Soy Protein Isolate. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09722-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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20
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Zhang T, Zhang M, Gong P, Jiang H, Liu J, Liu X. Ions-induced ovalbumin foaming properties enhancement: Structural, rheological, and molecular aggregation mechanism. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107221] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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21
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Lipid oxidation induced egg white protein foaming properties enhancement: The mechanism study revealed by high resolution mass spectrometry. Food Res Int 2022; 152:110713. [PMID: 35181111 DOI: 10.1016/j.foodres.2021.110713] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2021] [Revised: 08/20/2021] [Accepted: 09/12/2021] [Indexed: 01/25/2023]
Abstract
Lipid oxidation often occurs during egg white protein (EWP) storage and processing periods. Here, 2,2'-azobis (2-amidinopropane) dihydrochloride (AAPH) was performed to simulate lipid oxidation to probe the oxidation effects on foaming and structural properties of EWP. Results indicated that EWP structure became unfolding and flexible after oxidation, resulting in more hydrophobic groups and negative charge exposed and soluble aggregates formed, which revealed by the results of DLS and AFM. Additionally, high resolution mass spectrometry results evidenced that ovotransferrin and lysozyme trended to be new oxidation targets with the AAPH concentration increasing, and the oxidation sites inside lysozyme proved that EWP unfolding and exposure of internal hydrophobic amino acids, which were related to the enhancement of EWP foaming properties. Overall, our study provided a further analysis of the lipid induced oxidation of EWP, which may contribute to provide a more accurate strategy for enhancing protein foaming properties in food industry.
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22
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Yang Y, Li J, Su Y, Gu L, Yang Y, Chang C. Composite emulsifying behavior of egg white protein and rhamnolipid: Properties of the constructed high internal phase emulsions. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.106913] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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23
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Lauser KT, Rueter AL, Calabrese MA. Small-volume extensional rheology of concentrated protein and protein-excipient solutions. SOFT MATTER 2021; 17:9624-9635. [PMID: 34622265 DOI: 10.1039/d1sm01253c] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Limited studies measure extensional rheology in protein solutions due to volume constraints and measurement challenges. We developed a small-volume, dripping-onto-substrate (DoS) extensional rheology device to measure the capillary thinning of protein and protein-excipient solutions via DoS for the first time. Ovalbumin (OVA) was used as a model system, examined via DoS both with and without excipient poloxamer 188 (P188). Water and dilute OVA break apart rapidly and demonstrate inertiocapillary (IC) thinning behavior, where longer breakup times in OVA can be attributed to lower surface tension. Further increasing OVA content leads to longer breakup times and deviations from IC thinning at the start of thinning, however, no evidence of elastic behavior is observed. P188 more effectively lowers the droplet surface tension than OVA, transitioning from IC behavior in dilute solution to weakly elastic behavior at higher concentrations. Combined protein/excipient formulations act synergistically at low concentrations, where breakup times are identical to those of the individual components despite the higher total concentration. However concentrated protein/excipient formulations exhibit elasticity, where extensional rheology parameters depend on P188 content and total concentration. These findings imply that excipients intended to stabilize proteins in shear flow can cause undesirable behavior in extensional flows like injection.
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Affiliation(s)
| | - Amy L Rueter
- 421 Washington Ave SE, Minneapolis, MN 55455, USA.
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24
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Mild heating assisted alkaline pH shifting modify the egg white protein: The mechanism and the enhancement of emulsifying properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112094] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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25
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The underlying mechanism of alkali-induced ovalbumin gel transforms to sol: Physicochemical properties, structure and quantitative protein degradation analysis. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106954] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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26
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Liu WJ, Li XL, Xu BC, Zhang B. Self-Assembled Micellar Nanoparticles by Enzymatic Hydrolysis of High-Density Lipoprotein for the Formation and Stability of High Internal Phase Emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:11015-11025. [PMID: 34494822 DOI: 10.1021/acs.jafc.1c03070] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
In this study, the influence of pH on the conformational state of EHT, which was obtained from the enzymatic hydrolysis of trypsin, and the stabilizing properties of high internal phase emulsions have been demonstrated. Critical micelle concentration and transmission electron microscopy results exhibited the formation of micellar nanoparticles with mean diameters ranging from 108 to 1359.5 nm. The results of solubility, surface hydrophobicity, and conformations indicated that EHT tended to act as particulate emulsifiers at pH 3, 5, and 7, while at alkaline pH, it was more like a polymeric emulsifier, which could be proven by confocal laser scanning microscopy. The EHT at pH 7 exhibited better stabilizing properties than those at pH 9 and 11 as influenced by storage, temperature, and ionic strength. These findings might be of great importance for broadening the range of sustainable applications of amphiphilic peptides in foods and pharmaceuticals.
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Affiliation(s)
- Wen-Jie Liu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, P. R. China
- School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, P. R. China
| | - Xiao-Long Li
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, P. R. China
- School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, P. R. China
| | - Bao-Cai Xu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, P. R. China
- School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, P. R. China
| | - Bao Zhang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, P. R. China
- School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, P. R. China
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27
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Effects of protein concentration, pH, and NaCl concentration on the physicochemical, interfacial, and emulsifying properties of β-conglycinin. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106784] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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28
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Zhang T, Xu J, Chen J, Wang Z, Wang X, Zhong J. Protein nanoparticles for Pickering emulsions: A comprehensive review on their shapes, preparation methods, and modification methods. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.054] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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29
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Effect of pH and xanthan gum on emulsifying property of ovalbumin stabilized oil-in water emulsions. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111621] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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30
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He W, Xiao N, Zhao Y, Yao Y, Xu M, Du H, Wu N, Tu Y. Effect of polysaccharides on the functional properties of egg white protein: A review. J Food Sci 2021; 86:656-666. [DOI: 10.1111/1750-3841.15651] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2020] [Revised: 01/11/2021] [Accepted: 01/24/2021] [Indexed: 11/28/2022]
Affiliation(s)
- Wen He
- Jiangxi Key Laboratory of Natural Products and Functional Food Jiangxi Agricultural University Nanchang 330045 China
| | - Nanhai Xiao
- Jiangxi Key Laboratory of Natural Products and Functional Food Jiangxi Agricultural University Nanchang 330045 China
| | - Yan Zhao
- Engineering Research Center of Biomass Conversion Ministry of Education Nanchang University Nanchang 330047 China
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang 330047 China
| | - Yao Yao
- Jiangxi Key Laboratory of Natural Products and Functional Food Jiangxi Agricultural University Nanchang 330045 China
| | - Mingsheng Xu
- Jiangxi Key Laboratory of Natural Products and Functional Food Jiangxi Agricultural University Nanchang 330045 China
| | - Huaying Du
- Jiangxi Key Laboratory of Natural Products and Functional Food Jiangxi Agricultural University Nanchang 330045 China
| | - Na Wu
- Jiangxi Key Laboratory of Natural Products and Functional Food Jiangxi Agricultural University Nanchang 330045 China
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Products and Functional Food Jiangxi Agricultural University Nanchang 330045 China
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31
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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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32
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Sun J, Mu Y, Liu T, Jing H, Obadi M, Yang Y, Dong S, Xu B. Evaluation of glycation reaction of ovalbumin with dextran: Glycation sites identification by capillary liquid chromatography coupled with tandem mass spectrometry. Food Chem 2020; 341:128066. [PMID: 33035859 DOI: 10.1016/j.foodchem.2020.128066] [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: 05/19/2020] [Revised: 08/31/2020] [Accepted: 09/08/2020] [Indexed: 11/28/2022]
Abstract
An important relationship exists between the changes in glycation sites and structure of proteins. A combination of liquid chromatography and tandem mass spectrometry was used to identify the glycation information from ovalbumin (OVA) after dextran (Dex) conjugation under water heating (WH) or microwave heating (MH) conditions. After Dex conjugation, 12O-linked glycation sites were identified in the OVA-Dex-MH conjugates, whereas 6O-linked, 2N-linked glycation sites were detected in the OVA-Dex-WH conjugates. These findings indicate that the amino acids at different positions in OVA molecular structure have different glycation reactivity under MH or WH induction systems. In addition, β-sheet and β-turn structures showed high glycation reactivity. The increased surface hydrophobicity of OVA-Dex conjugates was possibly attributed to the glycation sites that were mainly found in hydrophilic amino acids. Our study provides useful information for the glycation mechanism research of OVA and Dex.
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Affiliation(s)
- Jun Sun
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
| | - Yaoyao Mu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Tengmei Liu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Hui Jing
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Mohammed Obadi
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Yanjun Yang
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | | | - Bin Xu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
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33
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Zhu Y, Huan S, Bai L, Ketola A, Shi X, Zhang X, Ketoja JA, Rojas OJ. High Internal Phase Oil-in-Water Pickering Emulsions Stabilized by Chitin Nanofibrils: 3D Structuring and Solid Foam . ACS APPLIED MATERIALS & INTERFACES 2020; 12:11240-11251. [PMID: 32040294 PMCID: PMC7735654 DOI: 10.1021/acsami.9b23430] [Citation(s) in RCA: 86] [Impact Index Per Article: 21.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/09/2023]
Abstract
Chitin nanofibrils (NCh, ∼10 nm lateral size) were produced under conditions that were less severe compared to those for other biomass-derived nanomaterials and used to formulate high internal phase Pickering emulsions (HIPPEs). Pre-emulsification followed by continuous oil feeding facilitated a "scaffold" with high elasticity, which arrested droplet mobility and coarsening, achieving edible oil-in-water emulsions with internal phase volume fraction as high as 88%. The high stabilization ability of rodlike NCh originated from the restricted coarsening, droplet breakage and coalescence upon emulsion formation. This was the result of (a) irreversible adsorption at the interface (wettability measurements by the captive bubble method) and (b) structuring in highly interconnected fibrillar networks in the continuous phase (rheology, cryo-SEM, and fluorescent microscopies). Because the surface energy of NCh can be tailored by pH (protonation of surface amino groups), emulsion formation was found to be pH-dependent. Emulsions produced at pH from 3 to 5 were most stable (at least for 3 weeks). Although at a higher pH NCh was dispersible and the three-phase contact angle indicated better interfacial wettability to the oil phase, the lower interdroplet repulsion caused coarsening at high oil loading. We further show the existence of a trade-off between NCh axial aspect and minimum NCh concentration to stabilize 88% oil-in-water HIPPEs: only 0.038 wt % (based on emulsion mass) NCh of high axial aspect was required compared to 0.064 wt % for the shorter one. The as-produced HIPPEs were easily textured by taking advantage of their elastic behavior and resilience to compositional changes. Hence, chitin-based HIPPEs were demonstrated as emulgel inks suitable for 3D printing (millimeter definition) via direct ink writing, e.g., for edible functional foods and ultralight solid foams displaying highly interconnected pores and for potential cell culturing applications.
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Affiliation(s)
- Ya Zhu
- Bio-Based Colloids
and Materials, Department of Bioproducts and Biosystems, Aalto University, Aalto FIN-00076, Espoo, Finland
| | - Siqi Huan
- Bio-Based Colloids
and Materials, Department of Bioproducts and Biosystems, Aalto University, Aalto FIN-00076, Espoo, Finland
- Departments
of Chemical & Biological Engineering, Chemistry, and Wood Science,
2360 East Mall, The University of British
Columbia, Vancouver, British Columbia V6T 1Z3, Canada
| | - Long Bai
- Bio-Based Colloids
and Materials, Department of Bioproducts and Biosystems, Aalto University, Aalto FIN-00076, Espoo, Finland
- Departments
of Chemical & Biological Engineering, Chemistry, and Wood Science,
2360 East Mall, The University of British
Columbia, Vancouver, British Columbia V6T 1Z3, Canada
- . Tel: +1-236-869-0416
| | - Annika Ketola
- VTT Technical Research
Centre of Finland Ltd, Jyväskylä FI-40101, Finland
| | - Xuetong Shi
- Bio-Based Colloids
and Materials, Department of Bioproducts and Biosystems, Aalto University, Aalto FIN-00076, Espoo, Finland
| | - Xiao Zhang
- Bio-Based Colloids
and Materials, Department of Bioproducts and Biosystems, Aalto University, Aalto FIN-00076, Espoo, Finland
| | - Jukka A. Ketoja
- VTT Technical Research
Centre of Finland Ltd, Jyväskylä FI-40101, Finland
| | - Orlando J. Rojas
- Bio-Based Colloids
and Materials, Department of Bioproducts and Biosystems, Aalto University, Aalto FIN-00076, Espoo, Finland
- Departments
of Chemical & Biological Engineering, Chemistry, and Wood Science,
2360 East Mall, The University of British
Columbia, Vancouver, British Columbia V6T 1Z3, Canada
- . Tel: +1-604-822-3457
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34
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Rao SQ, Xu GW, Zeng HW, Zheng XF, Hu Q, Wang QY, Yang ZQ, Jiao XA. Physicochemical and antibacterial properties of fabricated ovalbumin–carvacrol gel nanoparticles. Food Funct 2020; 11:5133-5141. [DOI: 10.1039/d0fo00755b] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Abstract
The applications of carvacrol are limited due to its poor stability, water solubility and high volatility. Herein we fabricated ovalbumin–carvacrol gel nanoparticles and then improved solubility, stability and antibacterial property of carvacrol.
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Affiliation(s)
- Sheng-qi Rao
- College of Food Science and Engineering
- Yangzhou University
- Yangzhou 225127
- China
- Postdoctoral Mobile Station of Biology
| | - Guang-wei Xu
- College of Food Science and Engineering
- Yangzhou University
- Yangzhou 225127
- China
| | - Hua-wei Zeng
- Department of Bioengineering
- College of Life Science
- Huaibei Normal University
- Huaibei 235000
- China
| | - Xiang-feng Zheng
- College of Food Science and Engineering
- Yangzhou University
- Yangzhou 225127
- China
| | - Qin Hu
- College of Food Science and Engineering
- Yangzhou University
- Yangzhou 225127
- China
| | - Qing-yan Wang
- State Key Laboratory of Non-Food Biomass and Enzyme Technology
- Nanning 530226
- China
| | - Zhen-quan Yang
- College of Food Science and Engineering
- Yangzhou University
- Yangzhou 225127
- China
- Key Laboratory of Prevention and Control of Biological Hazard Factors (Animal Origin) for Agrifood Safety and Quality
| | - Xin-an Jiao
- Postdoctoral Mobile Station of Biology
- College of Bioscience and Biotechnology
- Yangzhou University
- Yangzhou 225009
- China
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