1
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Lu S, Pei Z, Lu Q, Li Q, He Y, Feng A, Liu Z, Xue C, Liu J, Lin X, Li Y, Li C. Effect of a collagen peptide-fish oil high internal phase emulsion on the printability and gelation of 3D-printed surimi gel inks. Food Chem 2024; 446:138810. [PMID: 38402769 DOI: 10.1016/j.foodchem.2024.138810] [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: 06/30/2023] [Revised: 01/30/2024] [Accepted: 02/19/2024] [Indexed: 02/27/2024]
Abstract
The effect of a high internal phase emulsion (HIPE) on three-dimensional-printed surimi gel inks was studied. Increasing the concentration of collagen peptide decreased the particle size of HIPE droplets and improved the viscoelasticity and stability. For example, when the collagen peptide concentration was 5 wt%, the viscoelasticity of the HIPE was high, as indicated by the presence of small and uniform particles, which formed a monolayer in the outer layer of the oil droplets to form stable a HIPE. A HIPE was used as the filling material to fill the surimi gel network, which reduced the porosity of the network. Surimi protein and peptides have dual emulsifying effects on the stabilization of oil. After adding the emulsion, the texture, gel properties and rheological properties of the surimi were reduced, and its printing adaptability was improved. This study provides new ideas for the production of surimi and its application in 3D printing.
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Affiliation(s)
- Shanshan Lu
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Zhisheng Pei
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China; School of Food Science and Engineering, Hainan Tropic Ocean University, Sanya, 572022, China
| | - Quanhong Lu
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Qian Li
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Yanfu He
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Aiguo Feng
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Zhongyuan Liu
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Changfeng Xue
- School of Food Science and Engineering, Hainan Tropic Ocean University, Sanya, 572022, China
| | - Jianhua Liu
- School of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Xiangdong Lin
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Yongcheng Li
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Chuan Li
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Center of Provincial and Ministerial co-construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
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2
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Chen J, Zhang W, Chen Y, Li M, Liu C, Wu X. Effect of glycosylation modification on structure and properties of soy protein isolate: A review. J Food Sci 2024. [PMID: 38955774 DOI: 10.1111/1750-3841.17181] [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: 03/15/2024] [Revised: 05/24/2024] [Accepted: 06/06/2024] [Indexed: 07/04/2024]
Abstract
Soybean protein isolate (SPI) is a highly functional protein source used in various food applications, such as emulsion, gelatin, and food packaging. However, its commercial application may be limited due to its poor mechanical properties, barrier properties, and high water sensitivity. Studies have shown that modifying SPI through glycosylation can enhance its functional properties and biological activities, resulting in better application performance. This paper reviews the recent studies on glycosylation modification of SPI, including its quantification method, structural improvements, and enhancement of its functional properties, such as solubility, gelation, emulsifying, and foaming. The review also discusses how glycosylation affects the bioactivity of SPI, such as its antioxidant and antibacterial activity. This review aims to provide a reference for further research on glycosylation modification and lay a foundation for applying SPI in various fields.
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Affiliation(s)
- Jinjing Chen
- College of Food Science and Engineering, Changchun University, Changchun, Jilin, China
| | - Wanting Zhang
- College of Food Science and Engineering, Changchun University, Changchun, Jilin, China
| | - Yiming Chen
- College of Food Science and Engineering, Changchun University, Changchun, Jilin, China
| | - Meng Li
- College of Food Science and Engineering, Changchun University, Changchun, Jilin, China
| | - Chang Liu
- College of Food Science and Engineering, Changchun University, Changchun, Jilin, China
| | - Xiuli Wu
- College of Food Science and Engineering, Changchun University, Changchun, Jilin, China
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3
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Xie M, Zhou C, Li X, Ma H, Liu Q, Hong P. Preparation and characterization of tilapia protein isolate - Hyaluronic acid complexes using a pH-driven method for improving the stability of tilapia protein isolate emulsion. Food Chem 2024; 445:138703. [PMID: 38387313 DOI: 10.1016/j.foodchem.2024.138703] [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: 12/04/2023] [Revised: 01/24/2024] [Accepted: 02/05/2024] [Indexed: 02/24/2024]
Abstract
This study aimed to investigate the non-covalent complexation between hyaluronic acid (HA) and tilapia protein isolate (TPI) on the stability of oil-in-water (O/W) TPI emulsion. The results showed that HA binds to TPI through electrostatic, hydrophobic, and hydrogen bonding interactions, forming homogeneous hydrophilic TPI-HA complexes. The binding of HA promoted the structural folding of TPI and altered its secondary structure during pH neutralization. The TPI-HA complexes presented significantly improved EAI and ESI (P < 0.05) when the HA concentration was 0.8 % (w/v). Emulsion characterization showed that HA promoted the transfer of TPI to the O/W interface, forming an emulsion with excellent stability, which, combined with the high surface charge and strong spatial site resistance effect of HA, improved TPI emulsion stability. Therefore, non-covalent complexation with HA is an effective strategy to improve the stability of TPI emulsion.
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Affiliation(s)
- Mengya Xie
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China; Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China; Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China
| | - Chunxia Zhou
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China; Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China; Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China; Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Guangdong, Zhanjiang 524088, China
| | - Xiang Li
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China; Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China; Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China
| | - Huanta Ma
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China; Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China; Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China
| | - Qingguan Liu
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China; Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China; Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China.
| | - Pengzhi Hong
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China; Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China; Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China; Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Guangdong, Zhanjiang 524088, China.
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4
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Chen H, Iqbal S, Wu P, Pan R, Wang N, Bhutto RA, Rehman W, Chen XD. Enhancing rheology and reducing lipid digestion of oil-in-water emulsions using controlled aggregation and heteroaggregation of soybean protein isolate-peach gum microspheres. Int J Biol Macromol 2024; 273:132964. [PMID: 38852719 DOI: 10.1016/j.ijbiomac.2024.132964] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2024] [Revised: 05/29/2024] [Accepted: 06/04/2024] [Indexed: 06/11/2024]
Abstract
There is a growing interest in developing highly viscous lipid foods using plant protein and polysaccharide gum-based emulsion technology. However, gaps remain in understanding the rheological, microstructural, and digestive properties of plant proteins like soybean protein isolate (SPI) in combination with various gums. This study investigates how combining SPI and peach gum (PG) affects rheology and lipolysis of oil-in-water (O/W) emulsions containing 20 wt% soybean oil. Emulsions with varying SPI and PG compositions including SPI-PG single and SPI/PG mixed droplet systems were prepared. Heating induced alterations in viscosity (e.g., SPI-PG from 14.88 to 90.27 Pa·s and SPI/PG from 9.66 to 85.32 Pa·s) and microstructure revealing aggregate formation at oil-water interface. The viscosity decreased significantly from the oral to intestinal phase (SPI-PG: 28.10 to 0.19 Pa·s, SPI/PG: 21.27 to 0.10 Pa·s). These changes affected lipid digestion, notably in SPI-PG and SPI/PG emulsions where a compact interface hindered lipolysis during digestion. Interestingly, free fatty acid (FFA) release during small intestinal phase followed a different order: SPI (82.51 %) > SPI-PG (70.77 %) > SPI/PG (63.60 %) > PG (56.09 %). This study provides insights into creating highly viscous O/W spreads with improved rheology, stability, and delayed lipid digestion, offering potential benefits in food product formulation.
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Affiliation(s)
- Haozhi Chen
- Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China
| | - Shahid Iqbal
- Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China; Myddelton College Jinhua, Rongguang Road, Wucheng, Jinhua, Zhejiang 321025, China.
| | - Peng Wu
- Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China.
| | - Ronggang Pan
- Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China
| | - Ni Wang
- Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China
| | - Rizwan Ahmed Bhutto
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, Guangdong 518060, China
| | - Wajid Rehman
- Department of Chemistry, Hazara University, Mansehra 21120, Pakistan
| | - Xiao Dong Chen
- Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China.
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5
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Cao J, Tong X, Cao X, Peng Z, Zheng L, Dai J, Zhang X, Cheng J, Wang H, Jiang L. Effect of pH on the soybean whey protein-gum arabic emulsion delivery systems for curcumin: Emulsifying, stability, and digestive properties. Food Chem 2024; 456:139938. [PMID: 38870806 DOI: 10.1016/j.foodchem.2024.139938] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2024] [Revised: 05/19/2024] [Accepted: 05/30/2024] [Indexed: 06/15/2024]
Abstract
A novel curcumin (CUR) delivery system was developed using soybean whey protein (SWP)-based emulsions, enhanced by pH-adjustment and gum arabic (GA) modification. Modulating electrostatic interactions between SWP and GA at oil/water interface, pH provides favorable charging conditions for stable distribution between droplets. GA facilitated the SWP form a stable interfacial layer that significantly enhanced the emulsifying properties and CUR encapsulation efficiency of the system at pH 6.0, which were 90.15 ± 0.67%, 870.53 ± 3.22 m2/g and 2157.62 ± 115.31%, respectively. Duncan's test revealed significant improvements in thermal, UV, oxidative, and storage stabilities of CUR (P < 0.05). At pH 6.0, GA effectively protected CUR by inhibiting SWP degradation during gastric digestion and promoting the release of CUR by decreasing steric hindrance with oil droplets during intestinal digestion, achieving the highest CUR bioaccessibility (69.12% ± 0.28%) based on Duncan's test. The SWP-GA-CUR emulsion delivery system would be a novel carrier for nutrients.
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Affiliation(s)
- Jia Cao
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiaohong Tong
- College of Agricultural, Northeast Agricultural University, Harbin 150030, China
| | - Xinru Cao
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zeyu Peng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Lexi Zheng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jingyi Dai
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiaokun Zhang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jianjun Cheng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Huan Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
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6
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Sun C, Wang S, Wang S, Wang P, Zhang G, Liu H, Zhu D. Characterization of high-internal-phase emulsions based on soy protein isolate with varying concentrations of soy hull polysaccharide and their capabilities for probiotic delivery: In vivo and in vitro release and thermal stability. Food Res Int 2024; 186:114371. [PMID: 38729729 DOI: 10.1016/j.foodres.2024.114371] [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: 01/03/2024] [Revised: 04/07/2024] [Accepted: 04/17/2024] [Indexed: 05/12/2024]
Abstract
In this study, the impact of soy hull polysaccharide (SHP) concentration on high-internal-phase emulsions (HIPEs) formation and the gastrointestinal viability of Lactobacillus plantarum within HIPEs were demonstrated. Following the addition of SHP, competitive adsorption with soy protein isolate (SPI) occurred, leading to increased protein adhesion to the oil-water interface and subsequent coating of oil droplets. This process augmented viscosity and enhanced HIPEs stability. Specifically, 1.8 % SHP had the best encapsulation efficiency and delivery efficiency, reaching 99.3 % and 71.1 %, respectively. After 14 d of continuous zebrafishs feeding, viable counts of Lactobacillus plantarum and complex probiotics in the intestinal tract was 1.1 × 107, 1.3 × 107, respectively. In vitro experiments further proved that HIPEs' ability to significantly enhance probiotics' intestinal colonization and provided targeted release for colon-specific delivery. These results provided a promising strategy for HIPEs-encapsulated probiotic delivery systems in oral food applications.
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Affiliation(s)
- Chenyuan Sun
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China
| | - Shengnan Wang
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China.
| | - Shumin Wang
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China
| | - Peng Wang
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China
| | - Guangchen Zhang
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China
| | - He Liu
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China
| | - Danshi Zhu
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China
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7
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Zhao D, Sun L, Wang Y, Liu S, Cao J, Li H, Liu X. Salt ions improve soybean protein isolate/curdlan complex fat substitutes: Effect of molecular interactions on freeze-thaw stability. Int J Biol Macromol 2024; 272:132774. [PMID: 38823735 DOI: 10.1016/j.ijbiomac.2024.132774] [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: 02/19/2024] [Revised: 05/27/2024] [Accepted: 05/28/2024] [Indexed: 06/03/2024]
Abstract
Although emulsion gels show significant potential as fat substitutes, they are vulnerable to degreasing, delamination, and other undesirable processes during freezing, storage, and thawing, leading to commercial value loss in terms of juiciness, flavor, and texture. This study investigated the gel strength and freeze-thaw stability of soybean protein isolate (SPI)/curdlan (CL) composite emulsion gels after adding sodium chloride (NaCl). Analysis revealed that adding low salt ion concentrations promoted the hardness and water-holding capacity (WHC) of fat substitutes, while high levels displayed an inhibitory effect. With 40 mM NaCl as the optimum concentration, the hardness increased from 259.33 g (0 mM) to 418.67 g, the WHC increased from 90.59 % to 93.18 %, exhibiting good freeze-thaw stability. Confocal laser scanning microscopy (CLSM) and particle size distribution were used to examine the impact of salt ion concentrations on protein particle aggregation and the damaging effect of freezing and thawing on the proteoglycan complex network structure. Fourier-transform infrared spectroscopy (FTIR) and protein solubility evaluation indicated that the composite gel network structure consisted of covalent contacts between the proteoglycan molecules and hydrogen bonds, playing a predominant role in non-covalent interaction. This study showed that the salt ion concentration in the emulsion gel affected its molecular interactions.
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Affiliation(s)
- Di Zhao
- National Soybean Processing Industry Technology Innovation Center, Key Laboratory of Geriatric Nutrition and Health Ministry of Education, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Luyao Sun
- National Soybean Processing Industry Technology Innovation Center, Key Laboratory of Geriatric Nutrition and Health Ministry of Education, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Yong Wang
- School of Chemical Engineering, UNSW Sydney, NSW 2052, Australia.
| | - Shuqi Liu
- National Soybean Processing Industry Technology Innovation Center, Key Laboratory of Geriatric Nutrition and Health Ministry of Education, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Jinnuo Cao
- Puluting (Hebei) Protein Biotechnology Research Limited Company, Handan, China
| | - He Li
- National Soybean Processing Industry Technology Innovation Center, Key Laboratory of Geriatric Nutrition and Health Ministry of Education, Beijing Technology and Business University (BTBU), Beijing 100048, China.
| | - Xinqi Liu
- National Soybean Processing Industry Technology Innovation Center, Key Laboratory of Geriatric Nutrition and Health Ministry of Education, Beijing Technology and Business University (BTBU), Beijing 100048, China.
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8
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Sun C, Wang S, Xu Y, Wang S, Zhou D, Liu H. Enhancing Lactobacillus plantarum delivery: Impact of gluconolactone concentration on high-internal-phase emulsion gels and gastrointestinal viability. Food Chem 2024; 455:139928. [PMID: 38850974 DOI: 10.1016/j.foodchem.2024.139928] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2024] [Revised: 04/18/2024] [Accepted: 05/30/2024] [Indexed: 06/10/2024]
Abstract
In this study, the impact of Gluconolactone (GDL) concentration on the formation of high-internal-phase emulsion gels (HIPEGs) and the gastrointestinal digestive viability of Lactobacillus plantarum encapsulated within these HIPEGs were demonstrated. Increasing GDL concentrations led to cross-linking of particles at the oil-water interface, thereby stabilizing smaller oil droplets. The addition of GDL to HIPEs results in a significant increase in the secondary structure of SPI, specifically in β-sheet and β-turn formations, accompanied by a reduction in α-helix percentage. This alteration enhanced the binding effect of protein on water, leading to changes in intermolecular force. Notably, HIPEGs containing 3.0% GDL demonstrated superior encapsulation efficiency and delivery efficiency, reaching 99.0% and 84.5%, respectively. After 14 d of continuous zebrafishs feeding, the intestinal viable cells count of Lactobacillus plantarum reached 1.18 × 107 CFU/mL. This finding supports the potential use of HIPEGs as a probiotic delivery carrier, effectively enhancing the intestinal colonization rate.
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Affiliation(s)
- Chenyuan Sun
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China..
| | - Shengnan Wang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China.; Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou 121013, China..
| | - Yan Xu
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Shumin Wang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Dayu Zhou
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - He Liu
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China.; Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou 121013, China
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9
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Li B, Chen Q, Mu L, Liu S, Xiang F, Yang L, Duan S, Li F, Man-Yau Szeto I. Milk fat globule membrane regulates the physicochemical properties and surface composition of infant formula powders by improving the stability of the emulsion. Food Chem 2024; 440:137522. [PMID: 38128430 DOI: 10.1016/j.foodchem.2023.137522] [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: 06/11/2023] [Revised: 09/12/2023] [Accepted: 09/16/2023] [Indexed: 12/23/2023]
Abstract
The milk fat globules in infant formula (IF) are encapsulated by a component known as milk fat globule membrane (MFGM). However, it is currently unclear whether the improved emulsion stability of MFGM can have a profound effect on the finished IF. Therefore, this study investigated the effects of MFGM on the particle size, stability, rheology, and microstructure of emulsions prepared by dairy ingredients via wet mixing. Further, IF were processed using such emulsions, the physicochemical properties, surface composition of the powders were examined. The results showed that MFGM reduced the particle size of the emulsion, increased the viscosity, and improved the microstructure of the MFGM. Furthermore, MFGM reduced the moisture content of the powder, increased the glass transition temperature, and reduced the presence of surface fat. In conclusion, the addition of MFGM enhance the finished powder stability by improving the emulsion stability prepared during IF manufacturing.
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Affiliation(s)
- Bailiang Li
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China; Food College, Northeast Agricultural University, Harbin 150030, China
| | - Qingxue Chen
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China; Food College, Northeast Agricultural University, Harbin 150030, China
| | - Longkai Mu
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China; Food College, Northeast Agricultural University, Harbin 150030, China
| | - Sibo Liu
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China; Food College, Northeast Agricultural University, Harbin 150030, China
| | - Fangqin Xiang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China; Food College, Northeast Agricultural University, Harbin 150030, China
| | - Liu Yang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China; Food College, Northeast Agricultural University, Harbin 150030, China
| | - Sufang Duan
- Inner Mongolia Dairy Technology Research Institute Co. Ltd., Hohhot 010110, China; Inner Mongolia Yili Industrial Group, Co. Ltd., Yili Maternal and Infant Nutrition Institute (YMINI), Beijing 100070, China
| | - Fang Li
- Inner Mongolia Dairy Technology Research Institute Co. Ltd., Hohhot 010110, China; Inner Mongolia Yili Industrial Group, Co. Ltd., Yili Maternal and Infant Nutrition Institute (YMINI), Beijing 100070, China
| | - Ignatius Man-Yau Szeto
- Inner Mongolia Dairy Technology Research Institute Co. Ltd., Hohhot 010110, China; National Center of Technology Innovation for Dairy, Hohhot 010110, China.
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10
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Zhao G, Wang S, Li Y, Liu X, Yang L, Song H, Liu H. Metal cation-induced conformational changes of soybean protein isolate/soybean soluble polysaccharide and their effects on high-internal-phase emulsion properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:3341-3351. [PMID: 38092560 DOI: 10.1002/jsfa.13219] [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: 07/30/2023] [Revised: 10/24/2023] [Accepted: 12/14/2023] [Indexed: 12/24/2023]
Abstract
BACKGROUND Metal ions commonly inevitably appear in food products and have adverse effects on high-internal-phase emulsions (HIPEs) foods, but conformational conversion of soybean protein isolate (SPI)/soybean soluble polysaccharide (SSPS) on the interface layer of HIPEs influenced by different metal ions has rarely been reported. RESULTS Here, the conformational conversion of SPI/SSPS induced by Na+ , K+ , Ca2+ , Mg2+ and Fe3+ ions and its effects on HIPEs were investigated. After adding the ions to SPI and SPI/SSPS dispersions, the particle size and zeta potential results showed different degrees of flocculation; the zeta potential and Fourier transform infrared spectra indicated that SPI and SPI/SSPS changes in structure involve electrostatic interactions and hydrogen bonding. Moreover, Raman spectra showed that the content of β-sheet of SPI/SSPS HIPEs increased with the addition of Ca2+ , Mg2+ and Fe3+ , suggesting that SPI molecules at the interface formed a more orderly structure. The ultraviolet and fluorescence results showed that the hydrophobic environment of tryptophan and tyrosine residues inside protein molecules played a vital role in the emulsifying stability of SPI. CONCLUSION These findings suggested that the SPI/SSPS complexes for food applications were not susceptible to ions, thus ensuring complex stability, showing potential for commercial application in the production of emulsions. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Guilan Zhao
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Shengnan Wang
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Yangyang Li
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Xiulin Liu
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Lina Yang
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Hong Song
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - He Liu
- College of Food Science and Technology, Bohai University, Jinzhou, China
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11
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Ye J, Hua X, Shao X, Yang R. Acid-induced conformation regulation of peanut polysaccharide and its effect on stability and digestibility of oil-in-water emulsion. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2704-2717. [PMID: 37997448 DOI: 10.1002/jsfa.13155] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 10/28/2023] [Accepted: 11/23/2023] [Indexed: 11/25/2023]
Abstract
BACKGROUND Developing the stable and healthy emulsion-based food is in accord with the needs of people for health. In the present study, acidification at pH 3.0 of peanut polysaccharide (APPSI) was employed to regulate its conformation and further improve its advantages in preparing oil-in-water emulsion. RESULTS The results indicated that acidification induced conversion of PPSI aggregates into linear chains. Increasing concentration promoted formation of cross-linked network structure shown in transmission electron microscopy images. Consequently, the viscosity, yield stress, storage modulus and flow activation energy significantly increased, further fabricating gel structure. Moreover, aggregation behavior suggested that more exposed proteins were involved in gel structure, thereby forming many hydrophobic cores as verified by fluorescence spectroscopy of pyrene. Afterwards, emulsion characteristics indicated that APPSI produced strong and thick steric hindrance around oil droplets and the coil-like interweaved chains locked the continuous phase, bringing strong elasticity and resistance to stress and creaming. Meanwhile, the lower fatty acid in APPSI-emulsion was released after simulated gastrointestinal digestion, mainly as a result of the high retention ratio of emulsion droplets. Furthermore, the elastic and viscous Lissajous curves suggested that the structure strength of APPSI-emulsion was similar to that of the salad dressing within the strain 53.22%. CONCLUSION The conformation of PPSI after acidification at pH 3.0 was suitable for preparing the stable emulsion. The obtained emulsion could resist digestion and maintain a strong structure, comprising a cholesterol-free and low-fat salad dressing substitute. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Jianfen Ye
- College of Food and Pharmaceutical Sciences, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China
| | - Xiao Hua
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xingfeng Shao
- College of Food and Pharmaceutical Sciences, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China
| | - Ruijin Yang
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
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12
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Hu S, Chen Y, Tao X, He R, Ju X, Wang Z. Enhanced emulsification performance and interfacial properties of Janus-like rapeseed cruciferin through asymmetric acylation modification. Int J Biol Macromol 2024; 260:129467. [PMID: 38237834 DOI: 10.1016/j.ijbiomac.2024.129467] [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: 08/02/2023] [Revised: 01/07/2024] [Accepted: 01/11/2024] [Indexed: 01/21/2024]
Abstract
Plant protein emulsifiers, particularly rapeseed protein isolate with its superior amino acid composition and predominantly globular protein, have captured significant interest in the food industry. Nonetheless, the application of these proteins has been stymied by their lackluster emulsification properties. Addressing this challenge, our study implements an innovative asymmetric acylation technique to modify the surface of rapeseed cruciferin (RC), morphing it into a structure resembling Janus nanoparticles. This alteration amplifies the emulsification prowess of RC by a remarkable 2.7 times compared to its natural form, and 1.43 times over its conventionally acylated counterpart. The asymmetrically acylated RC, marked by a distinctive three-phase contact angle of 90.4°, manifests an outstanding amphiphilic character. Moreover, it surpasses both the natural and conventionally acylated RC in terms of diffusion, penetration, and rearrangement rates, as well as protein concentration at the oil-water interface. Compared to commonly used emulsifiers in the food industry, such as lecithin and soy protein, the asymmetrically acylated RC stands out, stabilizing emulsions with the tiniest particle size and effectively staving off emulsion stratification over a longer duration. This study underscores that asymmetric acylation serves as a reliable methodology for producing efficient plant protein emulsifiers, considerably amplifying their utility in the food industry.
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Affiliation(s)
- Shengqing Hu
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Yao Chen
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Xuan Tao
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Rong He
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Xingrong Ju
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Zhigao Wang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
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13
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Huang M, Xu Y, Chen X, Xu L, Bai Y, Xu X, Zeng X. Improved emulsifying properties of water-soluble myofibrillar proteins at acidic pH conditions: Emphasizing pH-regulated electrostatic interactions with chitosan. Int J Biol Macromol 2024; 257:128557. [PMID: 38056743 DOI: 10.1016/j.ijbiomac.2023.128557] [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: 07/29/2023] [Revised: 11/13/2023] [Accepted: 11/30/2023] [Indexed: 12/08/2023]
Abstract
Water-soluble muscle protein with enhanced functionalities has attracted great interest for low-salt food design. Electrostatic interactions of chitosan (CS) with myofibrillar proteins (MP) in water-aqueous solution at acidic pHs (4.0-6.5) were investigated, and how pH regulated complex formation, microstructures, conformation changes, and emulsifying capacity was systematically explored. At pH 4.0-4.5, MP and CS were positively charged and displayed a co-soluble system, exhibiting small particles and high solubility. When the pH increased to near the isoelectric point (pI) of MP (pH 5.0-6.0), electrostatic interactions largely inhibited the aggregation of MP by forming smaller particle complexes. The flexible structures and improved amphiphilic properties promoted protein absorption at the oil-water interface, further improving the emulsion stability. When the pH increased to 6.5, large aggregates were formed causing poor functionalities. This study could provide great insights to further exploit meat-protein-based low-salt functional foods in novel food design.
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Affiliation(s)
- Mingyuan Huang
- State Key Laboratory of Meat Quality Control and Cultured Meat Development; National Center of Meat Quality and Safety Control; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and technology; Nanjing Agricultural University, Nanjing 210095, PR China
| | - Yujuan Xu
- State Key Laboratory of Meat Quality Control and Cultured Meat Development; National Center of Meat Quality and Safety Control; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and technology; Nanjing Agricultural University, Nanjing 210095, PR China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, PR China
| | - Xing Chen
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Lina Xu
- State Key Laboratory of Meat Quality Control and Cultured Meat Development; National Center of Meat Quality and Safety Control; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and technology; Nanjing Agricultural University, Nanjing 210095, PR China
| | - Yun Bai
- State Key Laboratory of Meat Quality Control and Cultured Meat Development; National Center of Meat Quality and Safety Control; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and technology; Nanjing Agricultural University, Nanjing 210095, PR China
| | - Xinglian Xu
- State Key Laboratory of Meat Quality Control and Cultured Meat Development; National Center of Meat Quality and Safety Control; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and technology; Nanjing Agricultural University, Nanjing 210095, PR China.
| | - Xianming Zeng
- State Key Laboratory of Meat Quality Control and Cultured Meat Development; National Center of Meat Quality and Safety Control; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and technology; Nanjing Agricultural University, Nanjing 210095, PR China
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14
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Ahmadian S, Kenari RE, Amiri ZR, Sohbatzadeh F, Khodaparast MHH. Fabrication of double nano-emulsions loaded with hyssop (Hyssopus officinalis L.) extract stabilized with soy protein isolate alone and combined with chia seed gum in controlling the oxidative stability of canola oil. Food Chem 2024; 430:137093. [PMID: 37562266 DOI: 10.1016/j.foodchem.2023.137093] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 07/23/2023] [Accepted: 08/01/2023] [Indexed: 08/12/2023]
Abstract
The aim of this study was to encapsulate hyssop (Hyssopus officinalis L.) extract obtained through ultrasound-assisted cold plasma pretreatment extraction within a double emulsion stabilized by soy protein isolate alone (SPI) and combined with chia seed gum (CSG) in the external aqueous phase on the stabilization of canola oil. FTIR analysis verified that there were electrostatic interactions between CSG and SPI. The SPI/CSG-stabilized emulsion demonstrated lower viscosity, smaller droplets, higher ζ-potential, and encapsulation efficiency compared to the SPI-stabilized emulsion. Non-Newtonian, pseudoplastic behaviors were shown by emulsions. Also, according to the dynamic rheological parameters (G' and G''), the SPI/CSG-stabilized emulsion had elastic behavior with weak gel properties. The antioxidant activity of the encapsulated extract at 1500 ppm during the storage in canola oil was investigated and compared to unencapsulated extract and TBHQ. The results showed that oil containing encapsulated extract had lower oxidative alterations than the unencapsulated form.
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Affiliation(s)
- Soheila Ahmadian
- Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Km 9 Farah Abad Road, Sari, Iran
| | - Reza Esmaeilzadeh Kenari
- Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Km 9 Farah Abad Road, Sari, Iran.
| | - Zeynab Raftani Amiri
- Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Km 9 Farah Abad Road, Sari, Iran
| | - Farshad Sohbatzadeh
- Department of Atomic and Molecular Physics, Faculty of Science, University of Mazandaran, Babolsar, Iran
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15
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Xiao K, Zhang J, Pan L, Tu K. Investigation of 3D printing product of powder-based white mushroom incorporated with soybean protein isolate as dysphagia diet. Food Res Int 2024; 175:113760. [PMID: 38129002 DOI: 10.1016/j.foodres.2023.113760] [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: 07/06/2023] [Revised: 11/13/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
The elderly people are prone to dysphagia due to weakened muscle strength. 3D food printing could modify the nutritional ratio and shape design to produce personalized nutritious food suitable for patients with dysphagia. White mushroom (Agaricus bisporus) is rich in a variety of active ingredients such as polysaccharides and polyphenols which are beneficial to human body, but its unique texture is not suitable for patients with dysphagia to chew. This study investigated the impact of different concentrations of soybean protein isolate (SPI, 3%, 5%, 7%, w/w) on 3D food printing of white mushroom powder and carried out the hierarchical representation of dysphagia diet within the framework of International Dysphagia Diet Standardization Initiative (IDDSI). The results illustrated that SPI addition to white mushroom gel reduced water mobility and promoted hydrogen bond formation, which significantly improved the mechanical strength and cohesiveness of printing inks, including yield stress, viscosity and hardness. IDDSI tests showed that the SPI addition of 3% and 5% helped the printing ink pass the spoon tilt test and the fork drip test, which could be classified as level 5 minced and moist food under the consideration of the fork pressure test. The 3D printing results indicated that the 7% SPI addition made the yield stress too high and was not easy for extrusion, resulting in the appearance defects of the printed sample. The addition of 3% SPI could make the printed sample have smooth surface and excellent self-supporting capacity. This work provides insights of white mushroom 3D printing technology as a more visually appealing dysphagia diet.
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Affiliation(s)
- Kunpeng Xiao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Jingwen Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Leiqing Pan
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Kang Tu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
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16
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Yuan Y, Chen C, Guo X, Li B, He N, Wang S. Noncovalent interactions between biomolecules facilitated their application in food emulsions' construction: A review. Compr Rev Food Sci Food Saf 2024; 23:e13285. [PMID: 38284579 DOI: 10.1111/1541-4337.13285] [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: 09/12/2023] [Revised: 11/17/2023] [Accepted: 12/01/2023] [Indexed: 01/30/2024]
Abstract
The use of biomolecules, such as proteins, polysaccharides, saponins, and phospholipids, instead of synthetic emulsifiers in food emulsion creation has generated significant interest among food scientists due to their advantages of being nontoxic, harmless, edible, and biocompatible. However, using a single biomolecule may not always meet practical needs for food emulsion applications. Therefore, biomolecules often require modification to achieve ideal interfacial properties. Among them, noncovalent interactions between biomolecules represent a promising physical modification method to modulate their interfacial properties without causing the health risks associated with forming new chemical bonds. Electrostatic interactions, hydrophobic interactions, and hydrogen bonding are examples of noncovalent interactions that facilitate biomolecules' effective applications in food emulsions. These interactions positively impact the physical stability, oxidative stability, digestibility, delivery characteristics, response sensitivity, and printability of biomolecule-based food emulsions. Nevertheless, using noncovalent interactions between biomolecules to facilitate their application in food emulsions still has limitations that need further improvement. This review introduced common biomolecule emulsifiers, the promotion effect of noncovalent interactions between biomolecules on the construction of emulsions with different biomolecules, their positive impact on the performance of emulsions, as well as their limitations and prospects in the construction of biomolecule-based emulsions. In conclusion, the future design and development of food emulsions will increasingly rely on noncovalent interactions between biomolecules. However, further improvements are necessary to fully exploit these interactions for constructing biomolecule-based emulsions.
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Affiliation(s)
- Yi Yuan
- College of Biological Science and Engineering, Fujian Engineering Research Center of Marine Biological Product Green Manufacturing, Fuzhou University, Fuzhou, P. R. China
| | - Congrong Chen
- College of Biological Science and Engineering, Fujian Engineering Research Center of Marine Biological Product Green Manufacturing, Fuzhou University, Fuzhou, P. R. China
| | - Xinyi Guo
- College of Biological Science and Engineering, Fujian Engineering Research Center of Marine Biological Product Green Manufacturing, Fuzhou University, Fuzhou, P. R. China
| | - Bing Li
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Ministry of Education Engineering Research Center of Starch & Protein Processing, South China University of Technology, Guangzhou, P. R. China
| | - Ni He
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Ministry of Education Engineering Research Center of Starch & Protein Processing, South China University of Technology, Guangzhou, P. R. China
| | - Shaoyun Wang
- College of Biological Science and Engineering, Fujian Engineering Research Center of Marine Biological Product Green Manufacturing, Fuzhou University, Fuzhou, P. R. China
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17
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Li Y, Wang S, Liu X, Zhao G, Yang L, Zhu L, Liu H. Improvement in texture and color of soy protein isolate gel containing capsorubin and carotenoid emulsions following microwave heating. Food Chem 2023; 428:136743. [PMID: 37441934 DOI: 10.1016/j.foodchem.2023.136743] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 06/13/2023] [Accepted: 06/25/2023] [Indexed: 07/15/2023]
Abstract
The effects of microwave heating on the properties and pigment release of soybean protein isolate (SPI) emulsion gel and hydrogel were investigated. The properties of the samples were analyzed by rheology and texture. The results showed that the hardness of the emulsion gel was lower than that of the hydrogel, but the cohesiveness was the opposite. The hydrogen bonding and electrostatic interaction between SPI and soybean soluble polysaccharide (SSPS) enhanced the thermal stability of the gel, and the enthalpy values were the lowest. In addition, a chroma meter was used to assess the slow-release effect of pigment, with results indicating that the emulsion gel was more red and yellow than the hydrogel; the values of a* and b* were reduced with the extension of heating time, indicating that the emulsion had a good protective effect on carotenoids and capsorubin, which was helpful to the application of the pigment in food.
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Affiliation(s)
- Yangyang Li
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Shengnan Wang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China.
| | - Xiulin Liu
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Guilan Zhao
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Lina Yang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Lijie Zhu
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - He Liu
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
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18
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Ma K, Zhang L, Sun X, Chen F, Zhu T. Correlationship between self-assembly behavior and emulsion stabilization of pea protein-high methoxyl pectin complexes treated with ultrasound at pH 2.0. ULTRASONICS SONOCHEMISTRY 2023; 100:106596. [PMID: 37722249 PMCID: PMC10511478 DOI: 10.1016/j.ultsonch.2023.106596] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/23/2023] [Revised: 08/31/2023] [Accepted: 09/08/2023] [Indexed: 09/20/2023]
Abstract
This study investigated the effects of ultrasound on the self-assembly behavior of pea protein (PP)-high methoxyl pectin (HMP) complexes at pH 2.0 through transmission electron microscopy (TEM), Fourier transform infrared spectroscopy (FTIR), and intrinsic fluorescence analysis. The emulsion stabilization mechanism of PP-HMP treated with ultrasound (PP-HMP-US) was also elucidated. The results indicated that ultrasound increased the emulsifying activity index (EAI) and emulsifying stability index (ESI) of PP-HMP. Moreover, PP-HMP-US-based emulsions formed small, dispersed oil drops, which were stable during storage. PP-HMP- and PP-HMP-US-based emulsions did not demonstrate any creaming. The TEM results revealed that ultrasound can regulate the self-assembly behavior of PP and HMP to form spherical particles with a core-shell structure. This structure possessed low turbidity, a small particle size, and high absolute zeta potential values. The FTIR and intrinsic fluorescence spectra demonstrated that ultrasound increased the α-helix and β-sheet contents and exposed the tryptophan groups to more hydrophilic environments. Ultrasound also promoted the PP-HMP self-assembly through electrostatic interaction and improved its oil-water interfacial behavior, as indicated by the EAI and ESI values of PP-HMP-US-based emulsions. The current results provide a reference for the development of an innovative emulsifier prepared by ultrasound-treated protein-pectin complexes at low pH.
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Affiliation(s)
- Kaiyuan Ma
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, Henan, China
| | - Lifen Zhang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, Henan, China.
| | - Xiaoyang Sun
- College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, Henan, China
| | - Fusheng Chen
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, Henan, China
| | - Tingwei Zhu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, Henan, China
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19
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Jian M, Li S, Zhu Z, Zhang N, Deng Q, Cravotto G. Combination modes impact on the stability of β-carotene-loaded emulsion constructed by soy protein isolate, β-glucan and myricetin ternary complex. Food Res Int 2023; 172:113173. [PMID: 37689925 DOI: 10.1016/j.foodres.2023.113173] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 05/14/2023] [Accepted: 06/17/2023] [Indexed: 09/11/2023]
Abstract
A β-carotene rich emulsion with improved physical and chemical stability was obtained in this study, using different types of protein-polysaccharide-polyphenol ternary complexes as novel emulsifiers. The ternary complexes were prepared by covalent or non-covalent binding of soy protein isolate (SPI), β-glucan (DG) and myricetin (MC), which were evidenced to be stable. It was indicated that the emulsion stabilized by covalent complex of SPI, DG and MC, exhibited higher zeta-potential and smaller particle size than those stabilized by non-covalent complex. Furthermore, the covalent complexes prepared from different addition sequences showed different efficiencies in stabilizing the emulsion, in which SPI-DG-MC and SPI-MC-DG-stabilized emulsions possess better stability, emulsifying activity and storage resistance under adverse environmental treatment, with CI values of 62.7% and 64.3% after 25 days, respectively. According to oxidative stability and rheology analysis of the emulsions, it was found that the SPI-MC-DG complex prepared at the ratio of 4:2:1 was more stable with relatively less lipid oxidation products and a tighter stacking structure, and the final LH value was 39.98 mmol/L and the MDA value was 6.34 mmol/L. These findings implied that the ternary complex has the potential to deliver fat-soluble active ingredient by means of emulsion, but which depends on the mode and sequence of the molecular interactions.
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Affiliation(s)
- Mengjiao Jian
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China
| | - Shuyi Li
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
| | - Zhenzhou Zhu
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
| | - Na Zhang
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Qianchun Deng
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, and Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Wuhan 430062, China
| | - Giancarlo Cravotto
- Department of Drug Science and Technology, University of Turin, Turin 10125, Italy
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20
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Huang H, Tian Y, Bai X, Cao Y, Fu Z. Influence of the Emulsifier Sodium Caseinate-Xanthan Gum Complex on Emulsions: Stability and Digestive Properties. Molecules 2023; 28:5460. [PMID: 37513332 PMCID: PMC10384958 DOI: 10.3390/molecules28145460] [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: 05/29/2023] [Revised: 07/14/2023] [Accepted: 07/15/2023] [Indexed: 07/30/2023] Open
Abstract
In this study, virgin coconut oil (VCO) nanoemulsions were prepared by ultrasonication using a sodium caseinate (SC) and xanthan gum (XG) complex as an emulsifier. The stability and digestion characteristics of SC/XG-VCO emulsions formed by co-adsorption and SC-VCO-XG emulsions formed by layer adsorption were compared. The stability of the two emulsions was studied under different pH, ionic strength, heat treatment, freeze-thaw cycles, and storage conditions, and the droplet size and zeta potential were used as indicators to assess the stability. In addition, the stability of oxidation and the digestive properties of both emulsions were studied. It was found that the SC-VCO-XG emulsions had better environmental stability, oxidative stability, storage stability, and digestibility compared to SC/XG-VCO emulsions. This study has shown that the formation method of protein-polysaccharide stabilized emulsions has an impact on the stability and digestibility properties of the emulsions, and that the emulsion carriers constructed by layer adsorption are more suitable for subsequent industrial production and development.
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Affiliation(s)
- Huan Huang
- School of Food Science and Engineering, Hainan University, No. 58 Renmin Avenue, Haikou 570228, China
- Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, Hainan University, No. 58 Renmin Avenue, Haikou 570228, China
| | - Yan Tian
- School of Food Science and Engineering, Hainan University, No. 58 Renmin Avenue, Haikou 570228, China
- Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, Hainan University, No. 58 Renmin Avenue, Haikou 570228, China
| | - Xinpeng Bai
- School of Food Science and Engineering, Hainan University, No. 58 Renmin Avenue, Haikou 570228, China
- Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, Hainan University, No. 58 Renmin Avenue, Haikou 570228, China
- Haikou Zhisu Biological Resources Research Institute Co., Ltd., Haikou 570203, China
| | - Yumiao Cao
- School of Food Science and Engineering, Hainan University, No. 58 Renmin Avenue, Haikou 570228, China
- Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, Hainan University, No. 58 Renmin Avenue, Haikou 570228, China
| | - Zihuan Fu
- School of Food Science and Engineering, Hainan University, No. 58 Renmin Avenue, Haikou 570228, China
- Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, Hainan University, No. 58 Renmin Avenue, Haikou 570228, China
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21
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Zhang H, Tian Y, Pan S, Zheng L. Glycation Improved the Interfacial Adsorption and Emulsifying Performance of β-Conglycinin to Stabilize the High Internal Phase Emulsions. Foods 2023; 12:2706. [PMID: 37509797 PMCID: PMC10379661 DOI: 10.3390/foods12142706] [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: 06/05/2023] [Revised: 07/11/2023] [Accepted: 07/12/2023] [Indexed: 07/30/2023] Open
Abstract
This study investigated the interfacial adsorption and emulsifying performance of glycated β-conglycinin (7S) with D-galactose (Gal) at various times. Results indicated that glycation increased the particle sizes and zeta potentials of glycated 7S by inducing subunit dissociation. Glycation destroyed the tertiary structures and transformed secondary structures from an ordered one to a disordered one, leading to the more flexible structures of glycated 7S compared with untreated 7S. All these results affected the structural unfolding and rearrangement of glycated 7S at the oil/water interface. Therefore, glycated 7S improved interfacial adsorption and formed an interfacial viscoelasticity layer, increasing emulsifying performance to stabilize high internal phase emulsions (HIPE) with self-supportive structures. Furthermore, the solid gel-like network of HIPE stabilized by glycated 7S led to emulsification stability. This result provided new ideas to improve the functional properties of plant proteins by changing the interfacial structure.
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Affiliation(s)
- Hongjian Zhang
- College of Food Science and Engineering, Hainan University, Haikou 570228, China
- Hainan Institute of Grain and Oil Science, Qionghai 571400, China
| | - Yan Tian
- College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Siyi Pan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Lianhe Zheng
- Hainan Institute of Grain and Oil Science, Qionghai 571400, China
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Conformational evolution of soybean protein-polysaccharide at oil-water interface in simulated gastric environment in vitro. Food Chem 2023; 413:135613. [PMID: 36758390 DOI: 10.1016/j.foodchem.2023.135613] [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: 10/18/2022] [Revised: 01/29/2023] [Accepted: 01/30/2023] [Indexed: 02/04/2023]
Abstract
The conformation and characteristics of soybean hull polysaccharide (SHP)/soy bean protein isolate (SPI) complex at oil-water interface in simulated gastric environment in vitro were discussed. Isothermal titration calorimetry (ITC) thermodynamic results illustrated that SPI formed a complex with SHP. ζ-potential and microstructure showed a flocculation phenomenon after SPI/SHP emulsion droplet treatment (especially at 60 min), which indicated that the inter droplet steric hindrance and repulsion were reduced after the emulsion was treated. Additionally, at 60 min, in FT-IR spectrum fitting results, the contents of β-sheet and β-turn structure were the lowest, which might be that the polar group residues exposed in the SPI/SHP complex at the interface interacted with Na+ by ion-dipole interaction or protonated with H+. The blue shift of maximum absorption intensity also indicated that the tryptophan residues moved to the hydrophobic environment, which made the treated droplets flocculate without obvious aggregation.
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Li Y, Zhou L, Zhang H, Liu G, Qin X. Preparation, Characterization and Antioxidant Activity of Glycosylated Whey Protein Isolate/Proanthocyanidin Compounds. Foods 2023; 12:foods12112153. [PMID: 37297399 DOI: 10.3390/foods12112153] [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: 02/10/2023] [Revised: 05/19/2023] [Accepted: 05/21/2023] [Indexed: 06/12/2023] Open
Abstract
A glycosylated protein/procyanidin complex was prepared by self-assembly of glycosylated whey protein isolate and proanthocyanidins (PCs). The complex was characterized through endogenous fluorescence spectroscopy, polyacrylamide gel electrophoresis, Fourier infrared spectroscopy, oil-water interfacial tension, and transmission electron microscopy. The results showed that the degree of protein aggregation could be regulated by controlling the added amount of procyanidin, and the main interaction force between glycosylated protein and PCs was hydrogen bonding or hydrophobic interaction. The optimal binding ratio of protein:PCs was 1:1 (w/w), and the solution pH was 6.0. The resulting glycosylated protein/PC compounds had a particle size of about 119 nm. They exhibited excellent antioxidant and free radical-scavenging abilities. Moreover, the thermal denaturation temperature rose to 113.33 °C. Confocal laser scanning microscopy (CLSM) images show that the emulsion maintains a thick interface layer and improves oxidation resistance with the addition of PCs, increasing the application potential in the functional food industry.
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Affiliation(s)
- Yaochang Li
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Lian Zhou
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Haizhi Zhang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China
| | - Gang Liu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China
| | - Xinguang Qin
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China
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24
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Cui L, Guo J, Meng Z. A review on food-grade-polymer-based O/W emulsion gels: Stabilization mechanism and 3D printing application. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108588] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2023]
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25
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Yin Q, Wu L, Zhang X, Zheng Z, Luo S, Zhong X, Zhao Y. Preparation of high complex concentration emulsion stabilized by soy protein/dextran sulfate composite particles. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023. [PMID: 37185886 DOI: 10.1002/jsfa.12663] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 04/13/2023] [Accepted: 04/21/2023] [Indexed: 05/17/2023]
Abstract
BACKGROUND Soy protein isolate (SPI) could be used as an emulsifier to stabilize emulsions, while SPI is unstable under low acidic conditions. The stable composite particles of SPI and dextran sulfate (DS) could be formed by the electrostatic interaction at the pH was 3.5. And the SPI/DS composite particles were used to prepare the high complex concentration emulsion. The stabilization properties of high complex concentration emulsion were investigated. RESULTS Compared to uncompounded SPI, the particle size of SPI/DS composite particles was smaller at 1.52 μm, and the absolute value of the potential increased to 19.9 mV when the mass ratio of SPI to DS was 1:1 and the pH was 3.5. With the DS ratio increased, the solubility of the composite particles increased to 14.44 times of the untreated protein at pH 3.5, while the surface hydrophobicity decreased. Electrostatic interactions and hydrogen bonds were the main forces between SPI and DS, and DS was electrostatically adsorbed on the surface of SPI. The emulsion stability significantly enhanced with the increase of complex concentration (38.88 times higher than at 1% concentration), the emulsion average droplet size was the lowest (9.64 μm), and the absolute value of potential was the highest (46.67 mV) when the mass ratio of SPI to DS was 1:1 and the complex concentration of 8%. The stability of the emulsion against freezing was improved. CONCLUSION The SPI/DS complex has high solubility and stability under low acidic conditions, and the SPI/DS complex' emulsion has a well stability. This article is protected by copyright. All rights reserved.
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Affiliation(s)
- Qi Yin
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230601, China
| | - Liang Wu
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230601, China
| | - Xinli Zhang
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230601, China
| | - Zhi Zheng
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230601, China
| | - Shuizhong Luo
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230601, China
| | - Xiyang Zhong
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230601, China
| | - Yanyan Zhao
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230601, China
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26
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Xue C, Pei Z, Wen P, Chin Y, Hu Y. Effects of pH and NaCl on the Spatial Structure and Conformation of Myofibrillar Proteins and the Emulsion Gel System—Insights from Computational Molecular Dynamics on Myosin of Golden Pompano. Gels 2023; 9:gels9040270. [PMID: 37102882 PMCID: PMC10137719 DOI: 10.3390/gels9040270] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 03/17/2023] [Accepted: 03/21/2023] [Indexed: 03/29/2023] Open
Abstract
In this study, the effects of pH and NaCl concentrations on the structure of golden pompano myosin and emulsion gel were analyzed using SEM in combination with molecular dynamics simulations (MDS). The microscopic morphology and spatial structure of myosin were investigated at different pH (3.0, 7.0, and 11.0) and NaCl concentrations (0.0, 0.2, 0.6, and 1.0 M), and their effects on the stability of emulsion gels were discussed. Our results show that pH had a greater effect on the microscopic morphology of myosin than NaCl. The MDS results show that under the condition of pH 7.0 and 0.6 M NaCl, the myosin expanded and experienced significant fluctuations in its amino acid residues. However, NaCl showed a greater effect on the number of hydrogen bonds than pH. Although changes in pH and NaCl concentrations only slightly altered the secondary structures in myosin, they, nevertheless, significantly influenced the protein spatial conformation. The stability of the emulsion gel was affected by pH changes but not NaCl concentrations, which only affect the rheology. The best elastic modulus G″ of the emulsion gel was obtained at pH 7.0 and 0.6 M NaCl. Based on the results, we conclude that pH changes have a greater influence than NaCl concentrations on the spatial structure and conformation of myosin, contributing to the instability of its emulsion gel state. The data from this study would serve as a valuable reference for emulsion gel rheology modification in future research.
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Wang N, Cheng J, Jiang Y, Meng Y, Zhang K, Ban Q, Wang X. Emulsions stabilised by casein and hyaluronic acid: Effects of high intensity ultrasound on the stability and vitamin E digestive characteristics. ULTRASONICS SONOCHEMISTRY 2023; 94:106314. [PMID: 36724648 PMCID: PMC9923223 DOI: 10.1016/j.ultsonch.2023.106314] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/17/2022] [Revised: 01/19/2023] [Accepted: 01/24/2023] [Indexed: 06/18/2023]
Abstract
This study aimed to prepare an emulsion stabilised by an ultrasound-treated casein (CAS)-hyaluronic acid (HA) complex and to protect vitamin E during in vitro digestion. It was found that high-intensity ultrasound (HIU) treatment significantly changed the hydrogen bonding, electrostatic interaction and hydrophobic interaction between CAS and HA, reduced the particle size of the CAS-HA complex, increased the intermolecular electrostatic repulsion, and thus significantly improved the emulsifying properties of the CAS-HA complex. Meanwhile, the creaming index (CI) and confocal laser scanning microscopy images showed that the stability of the CAS-HA-stabilised emulsion was the best when treated at 150 W for 10 min, which could be attributed to the enhanced adsorption capacity of the CAS-HA complex at the oil-water interface and the viscosity of the formed emulsion. In vitro digestion experiments revealed that the emulsion stabilised by the ultrasound-treated CAS-HA complex had a good protective effect on vitamin E. This study is significant for the development of emulsions for the delivery of lipophilic nutrients.
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Affiliation(s)
- Ningzhe Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jianjun Cheng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yunqing Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yao Meng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Kaida Zhang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Qingfeng Ban
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; Department of Endocrinology, Affiliated Hospital of Jining Medical University, Jining 272007, China; Moxibustion College, Shandong University of Traditional Chinese Medicine, Jinan 250355, China.
| | - Xibo Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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28
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Feng S, Guo Y, Liu F, Li Z, Chen K, Handa A, Zhang Y. The impacts of complexation and glycated conjugation on the performance of soy protein isolate-gum Arabic composites at the o/w interface for emulsion-based delivery systems. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108168] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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29
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Cao J, Tong X, Cheng J, Peng Z, Yang S, Cao X, Wang M, Wu H, Wang H, Jiang L. Impact of pH on the interaction between soy whey protein and gum Arabic at oil–water interface: Structural, emulsifying, and rheological properties. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108584] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/13/2023]
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30
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Zhang F, Shen R, Xue J, Yang X, Lin D. Characterization of bacterial cellulose nanofibers/soy protein isolate complex particles for Pickering emulsion gels: The effect of protein structure changes induced by pH. Int J Biol Macromol 2023; 226:254-266. [PMID: 36460250 DOI: 10.1016/j.ijbiomac.2022.11.245] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2022] [Revised: 11/22/2022] [Accepted: 11/23/2022] [Indexed: 12/02/2022]
Abstract
In this work, the influence of soy protein isolated at different pH values (1-9) on the self-assembly behaviors of bacterial cellulose nanofibers/soy protein isolate (BCNs/SPI) colloidal particles via anti-solvent precipitation were investigated. The results showed that the formation of BCNs/SPI at pH values of 1-5 was mainly driven by electrostatic interaction, while the formation of those at pH values of 5-9 was driven by weak molecular interactions including hydrogen bonding and steric-hindrance effect. The FTIR demonstrated that the conformation of protein involved a transition from order to disorder at the level of secondary structure as pH values were away from the isoelectric point. The fluorescence spectroscopy and UV-vis adsorption spectroscopy indicated that hydrophobic region of SPI at pH value of 5 displayed more exposed as compared with that at pH values away from the isoelectric point. The changes in structure conformation of SPI induced by pH values led to the changes in properties of the BCNs/SPI colloidal particles including particle size, microstructure, crystallinity, hydrophily, thermal stability, and rheological properties. Furthermore, the structures of BCNs/SPI colloidal particles at different pH values significantly affected the stability of Pickering emulsion gels stabilized by the corresponding complex colloidal particles. This study provided a theoretical basis for the design of food-grade Pickering emulsion gels stabilized by BCNs/SPI complex colloidal particles.
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Affiliation(s)
- Fengrui Zhang
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China; Key Laboratory of Applied Surface and Colloid Chemistry (Ministry of Education), School of Chemistry and Chemical Engineering, Shaanxi Normal University, Xi'an 710119, China
| | - Rui Shen
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China; Key Laboratory of Applied Surface and Colloid Chemistry (Ministry of Education), School of Chemistry and Chemical Engineering, Shaanxi Normal University, Xi'an 710119, China
| | - Jia Xue
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China; Key Laboratory of Applied Surface and Colloid Chemistry (Ministry of Education), School of Chemistry and Chemical Engineering, Shaanxi Normal University, Xi'an 710119, China
| | - Xingbin Yang
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China; Key Laboratory of Applied Surface and Colloid Chemistry (Ministry of Education), School of Chemistry and Chemical Engineering, Shaanxi Normal University, Xi'an 710119, China
| | - Dehui Lin
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China; Key Laboratory of Applied Surface and Colloid Chemistry (Ministry of Education), School of Chemistry and Chemical Engineering, Shaanxi Normal University, Xi'an 710119, China.
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31
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Wang N, Zhao X, Jiang Y, Ban Q, Wang X. Enhancing the stability of oil-in-water emulsions by non-covalent interaction between whey protein isolate and hyaluronic acid. Int J Biol Macromol 2023; 225:1085-1095. [PMID: 36414080 DOI: 10.1016/j.ijbiomac.2022.11.170] [Citation(s) in RCA: 19] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 11/09/2022] [Accepted: 11/17/2022] [Indexed: 11/21/2022]
Abstract
This study aimed to investigate the effect of non-covalent interactions between different concentrations (0.1-1.2 %, w/v) of hyaluronic acid (HA) and 3 % (w/v) whey protein isolate (WPI) on the stability of oil-in-water emulsions. Non-covalent interactions between WPI and HA were detected using Fourier-transform infrared spectroscopy. The addition of HA increased the electrostatic repulsion between molecules and reduced the particle size of WPI. Circular dichroism spectroscopy results indicated that the addition of HA caused an increase in β-sheet content and a decrease in α-helix and random coil content in WPI. Moreover, HA increased the emulsion viscosity and strength of the interfacial network structure. Micrographs obtained using confocal laser scanning microscopy indicated that the emulsion with 0.8 % (w/v) HA exhibited good dispersion and homogeneity after storage for 14 d. Complexation with HA significantly altered the rheological and emulsifying properties of WPI, providing an emulsion with excellent stability under heating treatment, freeze-thawing treatment and centrifugation. The results provide a potential for HA application in emulsified foods.
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Affiliation(s)
- Ningzhe Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiao Zhao
- College of Equipment Management and Support, Engineering University of People's Armed Police, Xi'an 710086, China
| | - Yunqing Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Qingfeng Ban
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Xibo Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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32
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Properties and microstructure of pickering emulsion synergistically stabilized by silica particles and soy hull polysaccharides. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108084] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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33
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Niu H, Wang W, Dou Z, Chen X, Chen X, Chen H, Fu X. Multiscale combined techniques for evaluating emulsion stability: A critical review. Adv Colloid Interface Sci 2023; 311:102813. [PMID: 36403408 DOI: 10.1016/j.cis.2022.102813] [Citation(s) in RCA: 21] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 10/09/2022] [Accepted: 11/10/2022] [Indexed: 11/17/2022]
Abstract
Emulsions are multiscale and thermodynamically unstable systems which will undergo various unstable processes over time. The behavior of emulsifier molecules at the oil-water interface and the properties of the interfacial film are very important to the stability of the emulsion. In this paper, we mainly discussed the instability phenomena and mechanisms of emulsions, the effects of interfacial films on the long-term stability of emulsions and summarized a set of systematic multiscale combined methods for studying emulsion stability, including droplet size and distribution, zeta-potential, the continuous phase viscosity, adsorption mass and thickness of the interfacial film, interfacial dilatational rheology, interfacial shear rheology, particle tracking microrheology, visualization technologies of the interfacial film, molecular dynamics simulation and the quantitative evaluation methods of emulsion stability. This review provides the latest research progress and a set of systematic multiscale combined techniques and methods for researchers who are committed to the study of oil-water interface and emulsion stability. In addition, this review has important guiding significances for designing and customizing interfacial films with different properties, so as to obtain emulsion-based delivery systems with varying stability, oil digestibility and bioactive substance utilization.
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Affiliation(s)
- Hui Niu
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 People Road, Haikou 570228, PR China; SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, PR China
| | - Wenduo Wang
- School of Food Science and Technology, Guangdong Ocean University, Yangjiang 529500, Guangdong, PR China
| | - Zuman Dou
- Microbiome Medicine Center, Department of Laboratory Medicine, Zhujiang Hospital, Southern Medical University, Guangzhou, Guangdong, PR China
| | - Xianwei Chen
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, PR China
| | - Xianxiang Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, PR China
| | - Haiming Chen
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 People Road, Haikou 570228, PR China; Maritime Academy, Hainan Vocational University of Science and Technology, 18 Qiongshan Road, Haikou 571126, PR China.
| | - Xiong Fu
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, PR China.
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Guo J, Zhu S, Chen P, Liu Z, Lin L, Zhang J. Effect of physiological pH on the molecular characteristics, rheological behavior, and molecular dynamics of κ-carrageenan/casein. Front Nutr 2023; 10:1174888. [PMID: 37125034 PMCID: PMC10140325 DOI: 10.3389/fnut.2023.1174888] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Accepted: 03/22/2023] [Indexed: 05/02/2023] Open
Abstract
Introduction During gastrointestinal digestion, κ-carrageenan (κ-CGN) undergoes physicochemical changes, which associated with the risk of colitis. Methods To understand the effect of physiological pH on the conformational transition and binding stability of κ-CGN and κ-carrageenan/casein (κ-CC), we conducted experiments at pH 3.0 (gastric environment) and pH 7.0 (intestinal environment). We evaluated zeta potential, free sulfate group content, Fourier transform infrared spectroscopy, thermodynamic properties, microstructure, and molecular mechanism. Results and Discussion Our results revealed that the helical conformation of κ-CGN and κ-CC were more ordered and stable, and sulfate group exposure both lower in the intestinal environment (pH 7.0). However, in gastric environment (pH 3.0), the charge density of κ-CGN decreased, accompanied by random curling conformation and free sulfate group content increased. In contrast, the intermolecular interactions between κ-CGN and casein increased in gastric acid environments due to casein flocculation and secondary structure folding, and significantly reduced the exposure of free sulfate groups of κ-CGN. Our research results provide an important theoretical basis for elucidating the molecular mechanism and structure-activity relationship of κ-CGN under casein matrix to protect the mucosal barrier and inhibit colitis, and are of great significance for guiding and expanding the safe application of κ-CGN, thus assisting food nutrition to be absorbed.
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Affiliation(s)
- Juanjuan Guo
- College of Oceanology and Food Sciences, Quanzhou Normal University, Quanzhou, Fujian, China
- Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae, Quanzhou Normal University, Quanzhou, Fujian, China
- Key Laboratory of Cultivation and High-Value Utilization of Marine Organisms in Fujian Province, Xiamen, Fujian, China
- *Correspondence: Juanjuan Guo,
| | - Siliang Zhu
- College of Oceanology and Food Sciences, Quanzhou Normal University, Quanzhou, Fujian, China
| | - Peilin Chen
- College of Oceanology and Food Sciences, Quanzhou Normal University, Quanzhou, Fujian, China
- Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae, Quanzhou Normal University, Quanzhou, Fujian, China
| | - Zhiyu Liu
- Key Laboratory of Cultivation and High-Value Utilization of Marine Organisms in Fujian Province, Xiamen, Fujian, China
| | - Luan Lin
- College of Oceanology and Food Sciences, Quanzhou Normal University, Quanzhou, Fujian, China
| | - Jie Zhang
- Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae, Quanzhou Normal University, Quanzhou, Fujian, China
- State Key Laboratory of Molecular Vaccinology and Molecular Diagnostics, School of Public Health, Xiamen University, Xiamen, China
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35
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Shi LS, Yang XY, Gong T, Hu CY, Shen YH, Meng YH. Ultrasonic treatment improves physical and oxidative stabilities of walnut protein isolate-based emulsion by changing protein structure. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114269] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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36
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Sun Y, Zhong M, Liao Y, Kang M, Li Y, Qi B. Interfacial characteristics of artificial oil body emulsions (O / W) prepared using extrinsic and intrinsic proteins: Inspired by natural oil body. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114270] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Wang H, Ouyang Z, Cheng Y, Zhu J, Yang Y, Ma L, Zhang Y. Structure maintainability of safflomin/betanin incorporated gelatin-chitooligosaccharide complexes based high internal phase emulsions and its combinational 3D printing. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108393] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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38
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Gao Y, Zheng Y, Yao F, Chen F. Effects of pH and temperature on the stability of peanut oil bodies: New insights for embedding active ingredients. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.130110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Regulation mechanism of nanocellulose with different morphologies on the properties of low-oil gelatin emulsions: Interfacial adsorption or network formation? Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107960] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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40
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Recovery and Utilization of Pea Albumins as Acidic Emulsion Stabilizer by Complexation with Dextran Sulfate. Foods 2022; 11:foods11233784. [PMID: 36496592 PMCID: PMC9741183 DOI: 10.3390/foods11233784] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Revised: 11/14/2022] [Accepted: 11/21/2022] [Indexed: 11/25/2022] Open
Abstract
In this work, pea albumins (PAs) were efficiently recovered by complexation with dextran sulfate (DS), and the emulsifying ability and stability of PA/DS complexes were studied. The largest amounts of PAs (81.25%) were recovered at r = 5:1 and pHmax (pH 3.41) by forming insoluble complexes; and only soluble complexes were formed at r = 2:1 and over the whole pH range (2.0-7.0). The emulsions stabilized by PA/DS soluble complexes remained stable under acidic conditions due to the highly negatively charge (from -45.10 ± 0.40 to -57.23 ± 0.66 mV) and small particle size (0.168 ± 0.010-0.448 ± 0.004 μm), while emulsions stabilized by PAs alone generated a strong creaming and serum separation at pH 5 and 6. In terms of emulsifying stability, all PA emulsions and unheated PA/DS emulsions became unstable with different creaming index after 14 days storage. SDS-PAGE results showed that the interface adsorption proteins of unheated emulsions mainly consisted of PA1a, which was unfavorable to the stability of the interface. On the contrary, heat treatment (95 °C, 30 min) and complexation (PA/DS = 2:1) enhanced the adsorption of PA2 and lectin at the interface, inhibiting the aggregation of PA2 and lectin. This resulted in long-term stability of the PA/DS emulsions under acidic conditions.
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Sun M, Chen H, Geng F, Zhou Q, Hao Q, Zhang S, Chen Y, Deng Q. Fabrication and Characterization of Botanical-Based Double-Layered Emulsion: Protection of DHA and Astaxanthin Based on Interface Remodeling. Foods 2022; 11:foods11223557. [PMID: 36429149 PMCID: PMC9689186 DOI: 10.3390/foods11223557] [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: 09/04/2022] [Revised: 10/14/2022] [Accepted: 10/18/2022] [Indexed: 11/11/2022] Open
Abstract
Both DHA and astaxanthin, with multiple conjugated double bonds, are considered as health-promoting molecules. However, their utilizations into food systems are restricted due to their poor water solubility and high oxidizability, plus their certain off-smell. In this study, the interactions between perilla protein isolate (PPI) and flaxseed gum (FG) were firstly investigated using multiple spectroscopies, suggesting that hydrophobic, electrostatic force and hydrogen bonds played important roles. Additionally, double-layer emulsion was constructed by layer-by-layer deposition technology and exhibited preferable effects on masking the fishy smell of algae oil. Calcium ions also showed an improving effect on the elasticity modulus of O/W emulsions and was managed to significantly protect the stability of co-delivered astaxanthin and DHA, without additional antioxidants during storage for 21 days. The vegan system produced in this study may, therefore, be suitable for effective delivery of both ω-3 fatty acid and carotenoids for their further incorporation into food systems, such as plant-based yoghourt, etc.
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Affiliation(s)
- Mengjia Sun
- Key Laboratory of Oilseeds Processing, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Ministry of Agriculture, Wuhan 430062, China
| | - Hongjian Chen
- Key Laboratory of Oilseeds Processing, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Ministry of Agriculture, Wuhan 430062, China
| | - Fang Geng
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Qi Zhou
- Key Laboratory of Oilseeds Processing, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Ministry of Agriculture, Wuhan 430062, China
| | - Qian Hao
- College of Biological Engineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Shan Zhang
- Key Laboratory of Oilseeds Processing, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Ministry of Agriculture, Wuhan 430062, China
| | - Yashu Chen
- Key Laboratory of Oilseeds Processing, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Ministry of Agriculture, Wuhan 430062, China
- Correspondence: (Y.C.); (Q.D.); Tel.: +86-18696198198 (Q.D.)
| | - Qianchun Deng
- Key Laboratory of Oilseeds Processing, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Ministry of Agriculture, Wuhan 430062, China
- Correspondence: (Y.C.); (Q.D.); Tel.: +86-18696198198 (Q.D.)
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42
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Transglutaminase treatment and pH shifting to manipulate physicochemical properties and formation mechanism of cubic fat substitutes. Food Chem X 2022; 16:100508. [DOI: 10.1016/j.fochx.2022.100508] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2022] [Revised: 11/04/2022] [Accepted: 11/08/2022] [Indexed: 11/13/2022] Open
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43
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Lei D, Li J, Zhang C, Li S, Zhu Z, Wang F, Deng Q, Grimi N. Complexation of soybean protein isolate with β-glucan and myricetin: Different affinity on 7S and 11S globulin by QCM-D and molecular simulation analysis. Food Chem X 2022; 15:100426. [PMID: 36211777 PMCID: PMC9532785 DOI: 10.1016/j.fochx.2022.100426] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 07/03/2022] [Accepted: 08/08/2022] [Indexed: 11/30/2022] Open
Abstract
The ternary complex of SPI, β-glucan and myricetin was prepared, and the interaction mechanism was studied. QCM-D was used to explore the binding affinity of 7S and 11S to β-glucan and myricetin. Molecular docking analysis indicated that 11S protein has a stronger binding capacity compared with 7S.
The complexation of soybean protein isolate (SPI) with β-glucan (DG) and myricetin (MC) was focused in this study. UV-Vis, circular dichroism and 3D fluorescence analysis jointly proved that interaction with DG and MC altered the structures of SPI, whose β-sheet decreased to 29 % and random coil increased to 35 %, respectively. Moreover, the microenvironment of tryptophan and tyrosine from protein were changed. The ternary complex performed a different molecular weight distribution, showing a larger molecular weight of 1.17×106 g/mol compared with SPI verified by gel permeation chromatography (GPC). And it was further evidenced by Quartz Crystal Microbalance with Dissipation (QCM-D) and molecular docking that glycinin (11S) possessed a better affinity toward DG and MC compared with β-conglycinin (7S), which indicated stronger binding ability through hydrogen bonds. The successful preparation of SPI-DG-MC complex will advance the application of soybean resource as a functional food ingredient.
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Affiliation(s)
- Dan Lei
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China
| | - Junsheng Li
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China
| | - Chao Zhang
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China
| | - Shuyi Li
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
- Corresponding authors.
| | - Zhenzhou Zhu
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
- Corresponding authors.
| | - Feifei Wang
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Qianchun Deng
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, and Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Wuhan 430062, China
| | - Nabil Grimi
- Sorbonne University, Université de Technologie de Compiègne, ESCOM, EA 4297 TIMR, Centre de recherche Royallieu – CS 60319, 60203 Compiègne Cedex, France
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44
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The interaction between anionic polysaccharides and legume protein and their influence mechanism on emulsion stability. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107814] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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45
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Effects of different pH conditions on interfacial composition and protein-lipid co-oxidation of whey protein isolate-stabilised O/W emulsions. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107752] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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46
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Wang C, Zhang X, Zhao R, Freeman K, McHenry MA, Wang C, Guo M. Impact of carrier oil on interfacial properties, CBD partition and stability of emulsions formulated by whey protein or whey protein-maltodextrin conjugate. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113933] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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47
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The interfacial behavior and long-term stability of emulsions stabilized by gum arabic and sugar beet pectin. Carbohydr Polym 2022; 291:119623. [DOI: 10.1016/j.carbpol.2022.119623] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2022] [Revised: 05/11/2022] [Accepted: 05/11/2022] [Indexed: 01/15/2023]
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48
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Li L, Zhang H, Chen X, Yan S, Yang L, Song H, Li J, Liu J, Yu H, Liu H, Zhu D. Chemical composition and sugar spectroscopy of soy hull polysaccharides obtained by microwave‐assisted salt extraction. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16869] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Li Li
- College of Food Science and Technology Bohai University Jinzhou China
- Grain and Cereal Food Bio‐efficient Transformation Engineering Research Center of Liaoning Province Jinzhou China
| | - Hongyun Zhang
- College of Food Science and Technology Bohai University Jinzhou China
| | - Xinru Chen
- College of Food Science and Technology Bohai University Jinzhou China
| | - Shiyu Yan
- College of Food Science and Technology Bohai University Jinzhou China
| | - Lina Yang
- College of Food Science and Technology Bohai University Jinzhou China
- Grain and Cereal Food Bio‐efficient Transformation Engineering Research Center of Liaoning Province Jinzhou China
| | - Hong Song
- College of Food Science and Technology Bohai University Jinzhou China
- Grain and Cereal Food Bio‐efficient Transformation Engineering Research Center of Liaoning Province Jinzhou China
| | - Jun Li
- College of Food Science and Technology Bohai University Jinzhou China
- Grain and Cereal Food Bio‐efficient Transformation Engineering Research Center of Liaoning Province Jinzhou China
| | - Jun Liu
- Shandong Yuwang Ecogical Food Industry Co. Ltd. Yucheng China
| | - Hansong Yu
- College of Food Science and Technology Jilin Agricultural University Changchun China
| | - He Liu
- College of Food Science and Technology Bohai University Jinzhou China
- Grain and Cereal Food Bio‐efficient Transformation Engineering Research Center of Liaoning Province Jinzhou China
| | - Danshi Zhu
- College of Food Science and Technology Bohai University Jinzhou China
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49
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Li M, Yang R, Feng X, Fan X, Liu Y, Xu X, Zhou G, Zhu B, Ullah N, Chen L. Effects of low-frequency and high-intensity ultrasonic treatment combined with curdlan gels on the thermal gelling properties and structural properties of soy protein isolate. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107506] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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50
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Physicochemical properties and aroma release of gelatin-stabilized rapeseed oil-in-water emulsions as affected by pH. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.128706] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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