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Wang K, Zhang R, Hu W, Dang Y, Huang M, Wang N, Du S, Gao X. Effect of exogenous selenium on physicochemical, structural, functional, thermal, and gel rheological properties of mung bean (Vigna radiate L.) protein. Food Res Int 2024; 191:114706. [PMID: 39059959 DOI: 10.1016/j.foodres.2024.114706] [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: 04/09/2024] [Revised: 06/17/2024] [Accepted: 06/26/2024] [Indexed: 07/28/2024]
Abstract
Selenium (Se) biofortification during the growth process of mung bean is an effective method to improve the Se content and quality. However, the effect of Se biofortification on the physicochemical properties of mung bean protein is unclear. The objective of this study was to clarify the changes in the composition, Se forms, particle structure, functional properties, thermal stability, and gel properties of mung bean protein at four Se application levels. The results showed that the Se content of mung bean protein increased in a dose-dependent manner, with 7.96-fold (P1) and 8.52-fold (P2) enhancement at the highest concentration. Exogenous Se application promotes the conversion of inorganic Se to organic Se. Among them, selenomethionine (SeMet) and methyl selenocysteine (MeSeCys) replaced Met and Cys through the S metabolic pathway and became the dominant organic Se forms in Se-enriched mung bean protein, accounting for more than 80 % of the total Se content. Exogenous Se at 30 g/hm2 significantly up-regulated protein content and promoted the synthesis of sulfur-containing protein components and hydrophobic amino acids in the presence of increased levels of SeMet and MeSeCys. Meanwhile, Cys and Met substitution altered the sulfhydryl groups (SH), β-sheets, and β-turns of protein. The particle size and microstructural characteristics depend on the protein itself and were not affected by exogenous Se. The Se-induced increase in the content of hydrophobic amino acids and β-sheets synergistically increases the thermal stability of the protein. Moderate Se application altered the functional properties of mung bean protein, which was mainly reflected in the significant increase in oil holding capacity (OHC) and foaming capacity (FC). In addition, the increase in SH and β-sheets induced by exogenous Se could alter the protein intermolecular network, contributing to the increase in storage modulus (G') and loss modulus (G″), which resulted in the formation of more highly elastic gels. This study further promotes the application of mung bean protein in the field of food processing and provides a theoretical basis for the extensive development of Se-enriched mung bean protein.
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Affiliation(s)
- Kexin Wang
- Northwest A&F University, College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas, Yangling 712100, Shaanxi Province, China; Northwest A&F University, College of Food Science and Engineering, Yangling 712100, Shaanxi Province, China
| | - Ruipu Zhang
- Northwest A&F University, College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas, Yangling 712100, Shaanxi Province, China
| | - Wenxuan Hu
- Northwest A&F University, College of Food Science and Engineering, Yangling 712100, Shaanxi Province, China
| | - Yueyi Dang
- Northwest A&F University, College of Food Science and Engineering, Yangling 712100, Shaanxi Province, China
| | - Mengdi Huang
- Luoyang Academy of Agricultural and Forestry Science, Luoyang 471000, Henan Province, China
| | - Na Wang
- Weinan Institute of Agricultural Sciences, Weinan 714000, Shaanxi Province, China
| | - Shuangkui Du
- Northwest A&F University, College of Food Science and Engineering, Yangling 712100, Shaanxi Province, China.
| | - Xiaoli Gao
- Northwest A&F University, College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas, Yangling 712100, Shaanxi Province, China.
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Wang Y, Zhu L, Zhu Z, Liu M, Zhao X. Effects of Different pH Levels on the Structural and Functional Properties of Proteins of Phaeodactylum tricornutum. Molecules 2024; 29:3139. [PMID: 38999090 PMCID: PMC11243640 DOI: 10.3390/molecules29133139] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2024] [Revised: 06/26/2024] [Accepted: 06/28/2024] [Indexed: 07/14/2024] Open
Abstract
Phaeodactylum tricornutum is identified by its capacity for rapid growth, reproduction, and in vitro cultivation, as well as the presence of a range of high-value active compounds, including proteins, with potential food applications. The objective of this study was to investigate the effects of pH shift treatments (pH of 3, 5, 7, 9, and 11) on the structural and functional properties of the Phaeodactylum tricornutum protein (PTP). The molecular weight of the PTP was predominantly distributed within the following ranges: below 5 kDa, 5-100 kDa, and above 100 kDa. Compared to the acidic environment, the PTP demonstrated higher solubility and greater free sulfhydryl group content in the alkaline environment. Additionally, PTP had a smaller particle size and higher thermal stability in alkaline environments. The PTP exhibited superior foaming ability (135%), emulsification activity index (3.72 m2/g), and emulsion stability index (137.71 min) in alkaline environments. The results of this investigation provide a foundation for the future development and application of the PTP in the food industry.
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Affiliation(s)
- Yanli Wang
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Laijing Zhu
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Zhunyao Zhu
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Meng Liu
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Xiangzhong Zhao
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
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Xiao Z, Han Q, Chen K, Yang J, Yang H, Zhang Y, Wu L. The impact of extraction processes on the physicochemical, functional properties and structures of bamboo shoot protein. Food Res Int 2024; 187:114368. [PMID: 38763647 DOI: 10.1016/j.foodres.2024.114368] [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: 01/02/2024] [Revised: 03/28/2024] [Accepted: 04/17/2024] [Indexed: 05/21/2024]
Abstract
This study aimed to extract bamboo shoot protein (BSP) using different extraction approaches and compare their functional and physicochemical properties with commercial protein ingredients, including whey protein and soy protein isolates. The extraction methods including alkali extraction (AE), salt extraction (SE), and phosphate-aided ethanol precipitation (PE) were used. An enhanced solvent extraction method was utilized in combination, resulting in a significant improvement in the protein purity, which reached 81.59 %, 87.36 %, and 67.08 % respectively. The extraction methods had significant effects on the amino acid composition, molecular weight distribution, and functional properties of the proteins. SE exhibited the best solubility and emulsification properties. Its solubility reached up to 93.38 % under alkaline conditions, and the emulsion stabilized by SE with enhanced solvent extraction retained 60.95 % stability after 120 min, which could be attributed to its higher protein content, higher surface hydrophobicity, and relative more stable and organized protein structure. All three BSP samples demonstrated better oil holding capacity, while the SE sample showed comparable functional properties to soy protein such as foaming and emulsifying properties. These findings indicate the potential of BSP as an alternative plant protein ingredient in the food industry.
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Affiliation(s)
- Zile Xiao
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Qiuyu Han
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Kexian Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Jinlai Yang
- China National Bamboo Research Center, Hangzhou 310012, PR China; Key Laboratory of High Efficient Processing of Bamboo of Zhejiang Province, Hangzhou 310012, PR China
| | - Huimin Yang
- China National Bamboo Research Center, Hangzhou 310012, PR China; Key Laboratory of High Efficient Processing of Bamboo of Zhejiang Province, Hangzhou 310012, PR China
| | - Yue Zhang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China.
| | - Liangru Wu
- China National Bamboo Research Center, Hangzhou 310012, PR China; Key Laboratory of High Efficient Processing of Bamboo of Zhejiang Province, Hangzhou 310012, PR China.
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Ning HQ, Fan HR, Yang CL, Sun GJ, Li YQ, Mo HZ. The potential of glycinin basic peptide derived from soybean as a promising candidate for the natural food additive and preservative: A review. Food Chem 2024; 457:140141. [PMID: 38917564 DOI: 10.1016/j.foodchem.2024.140141] [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: 12/26/2023] [Revised: 05/26/2024] [Accepted: 06/14/2024] [Indexed: 06/27/2024]
Abstract
Glycinin basic peptide (GBP) is the basic polypeptide of soybean glycinin that is isolated using cheap and readily available raw materials (soybean meals). GBP can bear high-temperature processing and has good functional properties, such as emulsification and adhesion properties et al. GBP exhibits broad-spectrum antimicrobial activities against Gram-positive and Gram-negative bacteria as well as fungi. Beyond that, GBP shows enormous application potential to improve the quality and extend the shelf life of food products. This review will systematically provide information on the purification, physicochemical and functional properties of GBP. Moreover, the antimicrobial activities and multi-target antimicrobial mechanism of GBP as well as the applications of GBP in different food products are also reviewed and discussed in detail. This review aims to offer valuable insights for the applications of GBP in the food industry as a promising natural food additive and preservative.
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Affiliation(s)
- Hou-Qi Ning
- School of Food and Bioengineering, Xihua University, Chengdu, PR China
| | - Hai-Run Fan
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), No. 3501 University Road of Changqing District, Jinan 250353, China
| | - Chun-Ling Yang
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), No. 3501 University Road of Changqing District, Jinan 250353, China
| | - Gui-Jin Sun
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), No. 3501 University Road of Changqing District, Jinan 250353, China
| | - Ying-Qiu Li
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), No. 3501 University Road of Changqing District, Jinan 250353, China.
| | - Hai-Zhen Mo
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 453003, China
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Zhong X, Li YQ, Sun GJ, Wang CY, Liang Y, Zhao XZ, Hua DL, Chen L, Mo HZ. Structure, functional and physicochemical properties of lotus seed protein under different pH environments. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38651728 DOI: 10.1002/jsfa.13554] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/27/2024] [Revised: 03/30/2024] [Accepted: 04/23/2024] [Indexed: 04/25/2024]
Abstract
BACKGROUND The present study investigated the structure, functional and physicochemical properties of lotus seed protein (LSP) under different pH environments. The structures of LSP were characterized by sodium dodecyl sulfate-polyacrylamide gel electrophoresis, Fourier transform infrared spectroscopy (FTIR), zeta potential, particle size distributions, free sulfhydryl and rheological properties. The functional and physicochemical properties of LSP were characterized by color, foaming property, emulsification property, solubility, oil holding capacity, water holding capacity, differential scanning calorimetry analysis and surface hydrophobicity. RESULTS LSP was mainly composed of eight subunits (18, 25, 31, 47, 51, 56, 65 and 151 kDa), in which the richest band was 25 kDa. FTIR results showed that LSP had high total contents of α-helix and β-sheet (44.81-46.85%) in acidic environments. Meanwhile, there was more β-structure and random structure in neutral and alkaline environments (pH 7.0 and 9.0). At pH 5.0, LSP had large particle size (1576.98 nm), high emulsion stability index (91.43 min), foaming stability (75.69%) and water holding capacity (2.21 g g-1), but low solubility (35.98%), free sulfhydryl content (1.95 μmol g-1) and surface hydrophobicity (780). DSC analysis showed the denaturation temperatures (82.23 °C) of LSP at pH 5.0 was higher than those (80.10, 80.52 and 71.82 °C) at pH 3.0, 7.0 and 9.0. The analysis of rheological properties showed that LSP gel had high stability and great strength in an alkaline environment. CONCLUSION The findings of the present study are anticipated to serve as a valuable reference for the implementation of LSP in the food industry. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Xin Zhong
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Ying-Qiu Li
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Gui-Jin Sun
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Chen-Ying Wang
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Yan Liang
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Xiang-Zhong Zhao
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Dong-Liang Hua
- School of Energy and Power Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Lei Chen
- School of Energy and Power Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Hai-Zhen Mo
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
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Lin S, Liang X, Zhao Z, Kong B, Cao C, Sun F, Liu Q. Elucidating the mechanisms of ultrasound treatment combined with κ-carrageenan addition enhancing the gelling properties of heat-induced myofibrillar protein gel. Food Res Int 2024; 182:114177. [PMID: 38519164 DOI: 10.1016/j.foodres.2024.114177] [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: 12/25/2023] [Revised: 02/25/2024] [Accepted: 02/28/2024] [Indexed: 03/24/2024]
Abstract
This work investigated the effect of ultrasound (US) treatment synergized with κ-carrageenan (KC) on the gel properties, structural characteristics and microstructures of myofibrillar protein (MP) gel. The results demonstrated that simply adding KC enhanced the gel strength and water holding capacity (WHC) of MP gels. Moreover, the gel strength and WHC of MP gels were increased by 56.67 % and 76.19 % via 20 min US treatment synergized with KC, which was mainly attributed to the changes in sulfhydryl content, surface hydrophobicity, and fluorescence intensity of MP gels. Based on the results of molecular docking and secondary structure, it can be hypothesized that the synergistic effect resulted in the rearrangement of the proteins, which altered the interaction site between MP gels and KC, accompanied by stronger binding. Furthermore, the microstructural results indicated that moderate US treatment (20 min) facilitated the production of a more compact and denser MP gels matrix with uniformly sized and distributed pores. However, excessive US treatment (40 and 50 min) caused the MP gels to form looser and disordered gel structure, which reduced the gel strength and WHC. This study suggested that combining of US and KC was a potential tactic to enhance the gelling properties of heat-induced MP gels.
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Affiliation(s)
- Shiwen Lin
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xue Liang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zihan Zhao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Chuanai Cao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fangda Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Heilongjiang Green Food Science & Research Institute, Harbin, Heilongjiang 150028, China.
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Wang XH, Tai ZJ, Song XJ, Li ZJ, Zhang DJ. Effects of Germination on the Structure, Functional Properties, and In Vitro Digestibility of a Black Bean ( Glycine max (L.) Merr.) Protein Isolate. Foods 2024; 13:488. [PMID: 38338623 PMCID: PMC10855124 DOI: 10.3390/foods13030488] [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: 01/07/2024] [Revised: 01/29/2024] [Accepted: 01/30/2024] [Indexed: 02/12/2024] Open
Abstract
The utilization of black beans as a protein-rich ingredient presents remarkable prospects in the protein food industry. The objective of this study was to assess the impact of germination treatment on the physicochemical, structural, and functional characteristics of a black bean protein isolate. The findings indicate that germination resulted in an increase in both the total and soluble protein contents of black beans, while SDS-PAGE demonstrated an increase in the proportion of 11S and 7S globulin subunits. After germination, the particle size of the black bean protein isolate decreased in the solution, while the absolute value of the zeta potential increased. The above results show that the stability of the solution was improved. The contents of β-sheet and β-turn gradually decreased, while the content of α-helix increased, and the fluorescence spectrum of the black bean protein isolate showed a red shift phenomenon, indicating that the structure of the protein isolate and its polypeptide chain were prolonged, and the foaming property, emulsification property and in vitro digestibility were significantly improved after germination. Therefore, germination not only improves functional properties, but also nutritional content.
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Affiliation(s)
- Xin-Hui Wang
- College of Food, Heilongjiang Bayi Agricultural University, Xinfeng Road 5, Daqing 163319, China; (X.-H.W.); (Z.-J.T.); (X.-J.S.); (Z.-J.L.)
- National Coarse Cereals Engineering Research Center, Daqing 163319, China
| | - Zhen-Jia Tai
- College of Food, Heilongjiang Bayi Agricultural University, Xinfeng Road 5, Daqing 163319, China; (X.-H.W.); (Z.-J.T.); (X.-J.S.); (Z.-J.L.)
- National Coarse Cereals Engineering Research Center, Daqing 163319, China
| | - Xue-Jian Song
- College of Food, Heilongjiang Bayi Agricultural University, Xinfeng Road 5, Daqing 163319, China; (X.-H.W.); (Z.-J.T.); (X.-J.S.); (Z.-J.L.)
- National Coarse Cereals Engineering Research Center, Daqing 163319, China
| | - Zhi-Jiang Li
- College of Food, Heilongjiang Bayi Agricultural University, Xinfeng Road 5, Daqing 163319, China; (X.-H.W.); (Z.-J.T.); (X.-J.S.); (Z.-J.L.)
- National Coarse Cereals Engineering Research Center, Daqing 163319, China
| | - Dong-Jie Zhang
- College of Food, Heilongjiang Bayi Agricultural University, Xinfeng Road 5, Daqing 163319, China; (X.-H.W.); (Z.-J.T.); (X.-J.S.); (Z.-J.L.)
- National Coarse Cereals Engineering Research Center, Daqing 163319, China
- Key Laboratory of Agro-Products Processing and Quality Safety of Heilongjiang Province, Daqing 163319, China
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Abdullah BA, Basyigit B, Karaaslan M. Drying Technique Providing Maximum Benefits on Hydrogelling Ability of Avocado Seed Protein: Spray Drying. Foods 2023; 12:4219. [PMID: 38231597 DOI: 10.3390/foods12234219] [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: 10/13/2023] [Revised: 11/16/2023] [Accepted: 11/17/2023] [Indexed: 01/19/2024] Open
Abstract
The current study focused on creating natural hydrogels consisting of mixtures of avocado seed proteins dried with different techniques and locust bean gum. Proteins were extracted from avocado seed by alkali and isoelectric precipitation methods. Avocado seed proteins were dried by five different drying methods, namely ambient drying, oven drying, vacuum drying, freeze drying, and spray drying. FT-IR spectra were used to analyze the chemical structure of proteins dried using various techniques. Additionally, hydrogel models were constructed in the presence of avocado seed proteins and locust bean gum to clarify the effect of drying techniques on their hydrogelling ability. The impact of drying techniques on the functional behavior of hydrogels was notable. The maximum water holding capacity values were detected in the hydrogel system containing spray-dried proteins (93.79%), followed by freeze-dried (86.83%), vacuum-dried (76.17%), oven-dried (72.29%), and ambient-dried (64.8%) counterparts. The swelling ratio was 34.10, 33.51, 23.05, 18.93, and 14.39% for gels in the presence of freeze-dried, spray-dried, vacuum-dried, oven-dried, and ambient-dried proteins, respectively. Additionally, the desirable values for the amount of protein leaking from the systems prepared using spray-dried (7.99%) and freeze-dried (12.14%) proteins were obtained compared to others (ambient-dried: 24.03%; oven-dried: 17.69%; vacuum-dried: 19.10%). Superior results in terms of textural properties were achieved in hydrogel models containing spray-dried and freeze-dried proteins. In general, hydrogel models exhibited elastic behavior rather than viscous properties; however, the magnitudes of elasticity varied. Furthermore, the success of gels containing hydrogel models containing spray-dried protein and locust bean gum in the bioactive compound delivery system was obvious compared with protein ones alone.
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Affiliation(s)
- Bakhtiyar Azad Abdullah
- Department of Biology, Faculty of Science and Health, Koya University, Danielle Mitterrand Boulevard, Koya KOY45, Kurdistan Region-F.R., Iraq
- Food Engineering Department, Engineering Faculty, Harran University, Sanliurfa 63000, Turkey
| | - Bulent Basyigit
- Food Engineering Department, Engineering Faculty, Harran University, Sanliurfa 63000, Turkey
| | - Mehmet Karaaslan
- Food Engineering Department, Engineering Faculty, Harran University, Sanliurfa 63000, Turkey
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Ma C, Xia S, Song J, Hou Y, Hao T, Shen S, Li K, Xue C, Jiang X. Yeast protein as a novel dietary protein source: Comparison with four common plant proteins in physicochemical properties. Curr Res Food Sci 2023; 7:100555. [PMID: 37575129 PMCID: PMC10412773 DOI: 10.1016/j.crfs.2023.100555] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Revised: 07/03/2023] [Accepted: 07/26/2023] [Indexed: 08/15/2023] Open
Abstract
Currently, with the preference for a healthy diet and increased awareness of reducing the carbon footprint, the demand for protein is becoming more and more diversified. In this study, the physicochemical properties of yeast protein (YP) and four common plant proteins (soy protein isolate, pea protein isolate, wheat gluten, and peanut protein) were compared. The most prevalent secondary structure in YP is the β-sheet. Furthermore, YP is in an aggregated state, and it has a high surface hydrophobicity. The tryptophan residues are primarily exposed on the polar surface of YP. The results of in vitro digestibility indicated that YP (84.91 ± 0.52%) was a high-quality protein. Moreover, YP has a higher thermal stability and relatively stable low apparent viscosity, which provides ample possibility for its application in food processing and in foods for people with swallowing difficulties. This study provides theoretical basis in the potential of YP as an alternative protein source.
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Affiliation(s)
- Chengxin Ma
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, PR China
| | - Songgang Xia
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, PR China
| | - Jian Song
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, PR China
| | - Yukun Hou
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, PR China
| | - Tingting Hao
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, PR China
| | - Shuo Shen
- The Hubei Provincial Key Laboratory of Yeast Function, Yichang, 443003, PR China
| | - Ku Li
- The Hubei Provincial Key Laboratory of Yeast Function, Yichang, 443003, PR China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, PR China
- Qingdao National Laboratory for Marine Science and Technology, Qingdao, 266235, PR China
- Qingdao Ocean Food Nutrition and Health Innovation Research Institute, Qingdao, 266041, PR China
| | - Xiaoming Jiang
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, PR China
- Qingdao Ocean Food Nutrition and Health Innovation Research Institute, Qingdao, 266041, PR China
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Song H, Zhong M, Sun Y, Yue Q, Qi B. Ultrasound-assisted alkali removal of proteins from wastewater generated during oil bodies extraction. ULTRASONICS SONOCHEMISTRY 2023; 96:106436. [PMID: 37172539 DOI: 10.1016/j.ultsonch.2023.106436] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Revised: 04/24/2023] [Accepted: 05/04/2023] [Indexed: 05/15/2023]
Abstract
In this study, an ultrasonic-assisted alkaline method was used to remove proteins from wastewater generated during oil-body extraction, and the effects of different ultrasonic power settings (0, 150, 300, and 450 W) on protein recovery were investigated. The recoveries of the ultrasonically treated samples were higher than those of the samples without ultrasonic treatment, and the protein recoveries increased with increasing power, with a protein recovery of 50.10 % ± 0.19 % when the ultrasonic power was 450 W. Amino acid analysis showed that the amino acids comprising the recovered samples were consistent, regardless of the ultrasonic power used, but significant differences in the contents of amino acids were observed. No significant changes were observed in the protein electrophoretic profile using dodecyl polyacrylamide gel, indicating that sonication did not change the primary structures of the recovered samples. Fourier transform infrared and fluorescence spectroscopy revealed that the molecular structures of the samples changed after sonication, and the fluorescence intensity increased gradually with increasing sonication power. The contents of α-helices and random coils obtained at an ultrasonic power of 450 W decreased to 13.44 % and 14.31 %, respectively, whereas the β-sheet content generally increased. The denaturation temperatures of the proteins were determined using differential scanning calorimetry, and ultrasound treatment reduced the denaturation temperatures of the samples, which was associated with the structural and conformational changes caused by their chemical bonding. The solubility of the recovered protein increased with increasing ultrasound power, and a high solubility was essential in good emulsification. The emulsification of the samples was improved well. In conclusion, ultrasound treatment changed the structure and thus improved the functional properties of the protein.
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Affiliation(s)
- Hanyu Song
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Mingming Zhong
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yufan Sun
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Qiang Yue
- Heilongjiang Open University, Harbin, Heilongjiang 150030, China.
| | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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pH and ultrasound driven structure-function relationships of soy protein hydrolysate. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103324] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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12
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Bing SJ, Li YQ, Sun GJ, Wang CY, Liang Y, Hua DL, Chen L, Mo HZ. Effect of different acidic or alkaline environments on structural characteristics, functional and physicochemical properties of lentinus edodes protein. Process Biochem 2023. [DOI: 10.1016/j.procbio.2023.04.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
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13
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Xia S, Shen S, Ma C, Li K, Xue C, Jiang X, Xue Y. High-moisture extrusion of yeast-pea protein: Effects of different formulations on the fibrous structure formation. Food Res Int 2023; 163:112132. [PMID: 36596093 DOI: 10.1016/j.foodres.2022.112132] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 10/04/2022] [Accepted: 11/13/2022] [Indexed: 11/18/2022]
Abstract
The demand of meat analogues (MAs) is consistently increasing. The protein materials for MAs are primarily soy, pea, and wheat protein which can not completely meet the growing demand. Hence, this study is focused on the preparation of MAs with up to 50 % yeast protein (YP) instead of pea protein isolate (PPI). In the present study, 0 %, 10 %, 30 %, and 50 % YP powder in dry matter basis were combined with PPI; then the mixtures were used to prepare MAs with fibrous structures using high-moisture extrusion (55 % moisture). The involvement of YP significantly enhanced the hardness of MAs (P < 0.05). The optical and microstructural images illustrated that when YP ratio reached 30 %, obvious fibrous structures still were observed in MAs. Furthermore, MAs containing YP became whiter, which is conducive to reprocessing. With an increase in YP, the bound water content, sheet structures, and exposure of tryptophan residues in MAs increased, whereas the free water content, β-turn, and random coil structures decreased. Analysis of thermal and rheological behaviors indicated that YP lowered the denaturation temperature of MAs and the viscosity of protein dispersions, which was related to the formation of protein aggregates. Overall, YP can be used to prepare MAs and regulate the fibrous structure in MAs by acting on protein conformations.
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Affiliation(s)
- Songgang Xia
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China.
| | - Shuo Shen
- The Hubei Provincial Key Laboratory of Yeast Function, Yichang, 443003 PR China.
| | - Chengxin Ma
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China.
| | - Ku Li
- The Hubei Provincial Key Laboratory of Yeast Function, Yichang, 443003 PR China.
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China; Qingdao National Laboratory for Marine Science and Technology, Qingdao 266235, PR China; Qingdao Institute of Marine Bioresources for nutrition & Health Innovation, Qingdao 266041, PR China.
| | - Xiaoming Jiang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China; Qingdao Institute of Marine Bioresources for nutrition & Health Innovation, Qingdao 266041, PR China.
| | - Yong Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China.
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14
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Yin Z, Wang M, Zeng M. Novel Pickering emulsion stabilized by natural fiber polysaccharide-protein extracted from Haematococcus pluvialis residues. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108048] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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15
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Song H, Zhong M, Sun Y, Li Y, Qi B. Recovery of proteins from soybean oil-body wastewater at various pH levels and their structural and functional characterization. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114455] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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16
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Qoms MS, Arulrajah B, Shamsudin R, Ibadullah WZW, Saari N. Valorization of green biomass Azolla pinnata fern: multi-parameter evaluation of processing conditions on protein extractability and their influence on the physicochemical, structural, techno-functional properties and protein quality. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6974-6983. [PMID: 35686494 DOI: 10.1002/jsfa.12059] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/09/2022] [Revised: 05/31/2022] [Accepted: 06/10/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND This study determined the effect of processing conditions on protein extractability from Azolla pinnata fern, and their influence on the physicochemical, structural, techno-functional properties and protein quality. RESULTS The protein extraction from A. pinnata fern was optimized through response surface methodology obtaining a maximum yield of 18.93% with a recovery rate of 73.66%. The A. pinnata fern protein concentrate (AFPC) had five protein bands with a molecular weight ranging from 17 to 56 kDa. AFPC contained high β-sheet structure (36.61%), favouring its good thermal properties with three endothermic peaks at 54.28, 86.52 and 166.25 °C. The AFPC scored ≥ 1 for all essential amino acids, except for lysine and histidine. The AFPC exhibited exceptionally high techno-functional properties, particularly for water holding (5.46 g g-1 ) and fat absorption capacity (10.08 g g-1 ), and gelling properties (5% gelation concentration). The AFPC had high in vitro digestibility of 73%, signifying its high availability for human consumption. CONCLUSION The underexploited A. pinnata fern is a potential source of edible protein, thus a promising nutraceutical or ingredient of functional and health-promoting foods. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Mohammed S Qoms
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
| | - Brisha Arulrajah
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
| | - Rosnah Shamsudin
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang, Malaysia
| | - Wan Zunairah Wan Ibadullah
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
| | - Nazamid Saari
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
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17
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Wang M, Yin Z, Zeng M. Construction of 3D printable Pickering emulsion gels using complexes of fiber polysaccharide-protein extracted from Haematococcus pluvialis residues and gelatin for fat replacer. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108350] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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18
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Yüzer M, Gençcelep H. Sesame seed protein: Amino acid, functional, and physicochemical profiles. FOODS AND RAW MATERIALS 2022. [DOI: 10.21603/2308-4057-2023-1-555] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
Abstract
Sesame (Sesamum indicum L.) is an erect herbaceous annual plant with flat seeds. It is one of the oldest cultivated oilseed plants in the world, especially popular in Africa and Asia.
The present research objective was to describe a sesame protein isolate, i.e., its amino acid profile, functional and physicochemical properties, zeta potential, and hydrodynamic diameter. The surface charge and hydrodynamic diameter in aqueous solutions were obtained for standard sesame seeds, defatted sesame seeds, and the sesame protein isolate.
Defatted sesame seeds yielded the following optimal parameters: salt concentration – 0.6 M, pH – 7, iso-electric point (pI) – 4. The sesame protein isolate was rich in methionine content, which is rare in other plant proteins, but its lysine content was lower than in other isolates. The sesame protein isolate displayed almost identical zeta potential profiles with its pH. The decreasing pH increased the zeta values gradually from the lowest negative value to the highest positive value. The zeta potentials of standard and defatted sesame seeds at pH 7 were –23.53 and –17.30, respectively. The hydrodynamic diameter of the sesame protein isolate (0.33 μm) was smaller than that of sesame seeds (2.64 μm) and defatted sesame seeds (3.02 μm). The sesame protein isolate had a water holding capacity of 1.26 g/g and an oil holding capacity of 3.40 g/g. Its emulsifying properties looked as follows: emulsion capacity – 51.32%, emulsion stability – 49.50%, emulsion activity index – 12.86 m2/g, and emulsion stability index – 44.96 min, respectively. These values are suitable for the sesame protein isolate and are consistent with the literature.
The sesame protein isolate was a good source of protein (88.98%). Using sesame proteins as functional components can be an important basis for better knowledge of the relationship between electrical charge interactions in food matrices and the structure, stability, shelf life, texture, structural and functional properties of food. Research prospects include the effects of sesame protein isolates on various food systems.
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19
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Li N, Wang Y, Gan Y, Wang S, Wang Z, Zhang C, Wang Z. Physicochemical and functional properties of protein isolate recovered from Rana chensinensis ovum based on different drying techniques. Food Chem 2022; 396:133632. [PMID: 35820285 DOI: 10.1016/j.foodchem.2022.133632] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Revised: 06/20/2022] [Accepted: 07/02/2022] [Indexed: 11/04/2022]
Abstract
This work was dedicated to evaluating the drying methods (freeze drying, spray drying, and vacuum drying) of food Rana chensinensis ovum protein isolate (RCOPI) based on comparison of the physicochemical and functional properties. The characterization and evaluation were conducted using scanning electron microscopy, surface hydrophobicity, SDS-PAGE, amino acid composition and nutritional parameters, Fourier transform infrared spectroscopy, and autofluorescence spectroscopy. The results showed the protein structure and conformation of RCOPI were greatly affected by drying techniques, leading to different physicochemical and functional properties. RCOPI possessed four main subunit bands distributed around 110, 90, 35 and 32 kDa. Seven essential amino acids were detected, accounting for 43.27-43.65% of total amino acids. Freeze drying RCOPI (FD-RCOPI) showed superior functional features, including solubility, water holding capacity, oil holding capacity, stabilization of Pickering emulsion and antioxidant capacity. FD-RCOPI exhibited applicability for the manufacture of viscous foods, bakery products and Pickering emulsions.
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Affiliation(s)
- Nan Li
- School of Pharmaceutical Sciences, Jilin University, Changchun 130021, China
| | - Yongsheng Wang
- School of Pharmaceutical Sciences, Jilin University, Changchun 130021, China
| | - Yuanshuai Gan
- School of Pharmaceutical Sciences, Jilin University, Changchun 130021, China
| | - Shihan Wang
- College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun 130118, China
| | - Zhongyao Wang
- School of Pharmaceutical Sciences, Jilin University, Changchun 130021, China
| | - Changli Zhang
- School of Pharmaceutical Sciences, Jilin University, Changchun 130021, China
| | - Zhihan Wang
- School of Pharmaceutical Sciences, Jilin University, Changchun 130021, China.
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20
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Garcia-Valle DE, Bello-Pérez LA, Agama-Acevedo E, Tovar J, Aguirre-Cruz A, Alvarez-Ramirez J. Effect of the preparation method on structural and in vitro digestibility properties of type II resistant starch-enriched wheat semolina pasta. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103483] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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21
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Can Karaca A, Nickerson M, Caggia C, Randazzo CL, Balange AK, Carrillo C, Gallego M, Sharifi-Rad J, Kamiloglu S, Capanoglu E. Nutritional and Functional Properties of Novel Protein Sources. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2067174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Asli Can Karaca
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey
| | - Michael Nickerson
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
| | - Cinzia Caggia
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Catania, Italy
- ProBioEtna srl, Spin off of Univesity of Catania, Catania, Italy
| | - Cinzia L. Randazzo
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Catania, Italy
- ProBioEtna srl, Spin off of Univesity of Catania, Catania, Italy
| | - Amjad K. Balange
- Technology, ICAR-Central Institute of Fisheries EducationDepartment of Post-Harvest, Mumbai, India
| | - Celia Carrillo
- Bromatología, Facultad de Ciencias, Universidad de BurgosÁrea de Nutrición y , Burgos, Spain
| | - Marta Gallego
- Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Valencia, Spain
| | - Javad Sharifi-Rad
- Phytochemistry Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Senem Kamiloglu
- Department of Food Engineering, Faculty of Agriculture, Bursa Uludag University, Bursa, Turkey
- Science and Technology Application and Research Center (BITUAM), Bursa Uludag University, Bursa, Turkey
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey
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22
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Li S, Li N, Wang Y, Wang Q, Li R, Zhang M, Panichayupakaranant P, Gao Y, Chen H. Structural, functional and proteomic differences of proteins extracted from white garlic and Laba garlic. Food Res Int 2022; 155:111047. [PMID: 35400432 DOI: 10.1016/j.foodres.2022.111047] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2021] [Revised: 02/16/2022] [Accepted: 02/18/2022] [Indexed: 02/05/2023]
Affiliation(s)
- Shuqin Li
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, PR China
| | - Nannan Li
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, PR China
| | - Yajie Wang
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, PR China
| | - Qirou Wang
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, PR China
| | - Ruilin Li
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, PR China
| | - Min Zhang
- Tianjin Agricultural University, Tianjin 300384, PR China; State Key Laboratory of Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China
| | - Pharkphoom Panichayupakaranant
- Phytomedicine and Pharmaceutical Biotechnology Excellence Center, Faculty of Pharmaceutical Sciences, Prince of Songkla University, Hat-Yai, Songkhla 90112, Thailand
| | - Yan Gao
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, PR China
| | - Haixia Chen
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, PR China.
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23
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Figueroa-González JJ, Lobato-Calleros C, Vernon-Carter EJ, Aguirre-Mandujano E, Alvarez-Ramirez J, Martínez-Velasco A. Modifying the structure, physicochemical properties, and foaming ability of amaranth protein by dual pH-shifting and ultrasound treatments. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112561] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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24
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Liu FF, Li YQ, Wang CY, Zhao XZ, Liang Y, He JX, Mo HZ. Impact of pH on the physicochemical and rheological properties of mung bean (Vigna radiata L.) protein. Process Biochem 2021. [DOI: 10.1016/j.procbio.2021.10.008] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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25
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Zhao Q, Wang L, Hong X, Liu Y, Li J. Structural and functional properties of perilla protein isolate extracted from oilseed residues and its utilization in Pickering emulsions. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106412] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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26
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Yang K, Xu TR, Fu YH, Cai M, Xia QL, Guan RF, Zou XG, Sun PL. Effects of ultrasonic pre-treatment on physicochemical properties of proteins extracted from cold-pressed sesame cake. Food Res Int 2021; 139:109907. [PMID: 33509475 DOI: 10.1016/j.foodres.2020.109907] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2020] [Revised: 11/01/2020] [Accepted: 11/13/2020] [Indexed: 12/16/2022]
Abstract
Sesame is an oil crop with high nutritional value. Protein is one of the main ingredients of sesame, however research on protein of cold-pressed sesame cake is limited. This study aimed to investigate the effects of ultrasonic pre-treatment (UPT) on physicochemical properties of proteins (yield, solubility, amino acid composition, surface properties, structural and thermal stability) extracted from the cold-pressed sesame cake, after removing lignans by ultrasonic-assisted extraction. By comparison, the extraction yield of protein was significantly (p < 0.05) increased from 22.24% (without UPT) to 25.95% (with UPT), while the purity (54.08% without UPT, 55.43% with UPT), total amount of essential amino acids (22.48% without UPT, 23.10% with UPT) and non-essential amino acids (37.48% without UPT, 36.54% with UPT) were not significantly influenced. Besides, UPT slightly reduced the solubility, foaming capacity and stability (FC and FS) of protein. In addition, scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FT-IR) and thermal stability (TG) analysis demonstrated that UPT could disorder and loose protein molecular structure, resulting in the change of morphology, secondary structure and thermal stability. In conclusion, this study provides a way for the separation and future application of sesame cake protein. UPT is a good option to remove the lignans from sesame cake proteins.
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Affiliation(s)
- Kai Yang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China; Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, PR China
| | - Tian-Rui Xu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China; Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, PR China
| | - Yan-Hong Fu
- Hangzhou Hengmei Food Technology Co., Ltd., Hangzhou 311113, PR China
| | - Ming Cai
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China; Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, PR China
| | - Qi-Le Xia
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China
| | - Rong-Fa Guan
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China; Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, PR China
| | - Xian-Guo Zou
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China; Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, PR China.
| | - Pei-Long Sun
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China; Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, PR China
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