1
|
Li S, Zhu Y, Hao X, Su H, Chen X, Yao Y. High internal phase Pickering emulsions stabilized by the complexes of ultrasound-treated pea protein isolate/mung bean starch for delivery of β-carotene. Food Chem 2024; 440:138201. [PMID: 38104448 DOI: 10.1016/j.foodchem.2023.138201] [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: 08/17/2023] [Revised: 11/20/2023] [Accepted: 12/10/2023] [Indexed: 12/19/2023]
Abstract
High internal phase Pickering emulsions (HIPPEs) stabilized by edible colloid particles have gained great interest. In this study, ultrasound-treated pea protein isolate and mung bean starch complexes (UPPI/MS) were prepared and used in stabilization of HIPPEs. The emulsifying properties of UPPI/MS were found to be superior to those of pea protein isolate (PPI), as evidenced by a smaller particle size and higher surface hydrophobicity. HIPPEs stabilized by UPPI/MS displayed a higher viscoelastic and gel-like structure. Low-Field NMR (LF-NMR) revealed that HIPPEs stabilized by UPPI60/MS (UPPI60/MS-HIPPEs) showed better ability to restrict the mobility of water. UPPI60/MS-HIPPEs also revealed the best environmental stability attributed a stronger three-dimensional network structure. Encapsulation of β-carotene within HIPPEs resulted in improving stability, with UPPI60/MS-HIPPEs exhibiting the highest retention rate of 73.58 %. Moreover, β-carotene encapsulated in HIPPEs displayed enhanced bioaccessibility, with UPPI60/MS-HIPPEs achieving the highest value of 25.37 %. This research highlighted the potential of UPPI60/MS complexes as effective stabilizers for HIPPEs and provided new insights on HIPPEs in nutrient delivery systems.
Collapse
Affiliation(s)
- Shiyu Li
- Key Laboratory of Grain Crop Genetic Resources Evaluation and Utilization, Ministry of Agriculture and Rural Affairs, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
| | - Yingying Zhu
- College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou 450001, China.
| | - Xiyu Hao
- Heilongjiang Feihe Dairy Co., Ltd., C-16, Beijing 100015, China.
| | - Hang Su
- Key Laboratory of Grain Crop Genetic Resources Evaluation and Utilization, Ministry of Agriculture and Rural Affairs, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
| | - Xin Chen
- Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.
| | - Yang Yao
- Key Laboratory of Grain Crop Genetic Resources Evaluation and Utilization, Ministry of Agriculture and Rural Affairs, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
| |
Collapse
|
2
|
Ni K, Liu A, Ding Y, Ye X. Thermal properties of glycinin in crowded environments. Int J Biol Macromol 2024; 263:130192. [PMID: 38360233 DOI: 10.1016/j.ijbiomac.2024.130192] [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: 09/11/2023] [Revised: 02/06/2024] [Accepted: 02/12/2024] [Indexed: 02/17/2024]
Abstract
Crowded environments, commonly found in the food system, are utilized to enhance the properties of soybean proteins. Despite their widespread application, little information exists regarding the impact of crowded environments on the denaturation behaviors of soybean proteins. In this study, we investigated how crowding agents with varying molecular weights, functional groups, and topology affect the denaturation behavior of glycinin under crowded conditions. The results reveal that thermal stability in PEG crowded environments is mainly influenced by both preferential hydration and binding. The stabilization is primarily enthalpy-driven, with aggregation contributing additional entropic stabilization. Specifically, ethylene glycol and diethylene glycol exhibit temperature-dependent, bilateral effects on glycinin stability. At the denaturation temperature, hydrophobic interactions play a predominant role, decreasing glycinin's thermal stability. However, at a molecular weight of 200 g/mol, there is a delicate balance between destabilizing and stabilizing effects, leading to no significant change in thermal stability. With the addition of PEG 400, 1000, and 2000, besides preferential hydration, additional hard-core repulsions between glycinin molecules enhance thermal stability. Methylation modification experiments demonstrated that 2-methoxyethyl ether exerted a more pronounced denaturing effect. Additionally, the cyclization of PEG 1000 decreased its stabilizing effect.
Collapse
Affiliation(s)
- Kang Ni
- Department of Chemical Physics, University of Science and Technology of China, Hefei, Anhui 230026, China
| | - Anhong Liu
- Department of Chemical Physics, University of Science and Technology of China, Hefei, Anhui 230026, China
| | - Yanwei Ding
- Department of Chemical Physics, University of Science and Technology of China, Hefei, Anhui 230026, China.
| | - Xiaodong Ye
- Department of Chemical Physics, University of Science and Technology of China, Hefei, Anhui 230026, China; CAS Key Laboratory of Soft Matter Chemistry, University of Science and Technology of China, Hefei, Anhui 230026, China; Key Laboratory of Surface and Interface Chemistry and Energy Catalysis of Anhui Higher Education Institutes, University of Science and Technology of China, Hefei, Anhui 230026, China.
| |
Collapse
|
3
|
Zhao C, Chu Z, Mao Y, Xu Y, Fei P, Zhang H, Xu X, Wu Y, Zheng M, Liu J. Structural characteristics and acid-induced emulsion gel properties of heated soy protein isolate–soy oligosaccharide glycation conjugates. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108408] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
|
4
|
Effect of ultrasonication on the protein–polysaccharide complexes: a review. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01567-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
|
5
|
Xie J, Li Y, Qu X, Kang Z. Effects of combined high pressure and temperature on solubility, foaming, and rheological properties of soy
11S
globulin. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14008] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Jing‐Jie Xie
- School of Food Science Henan Institute of Science and Technology Xinxiang China
| | - Yan‐Ping Li
- School of Food Science Henan Institute of Science and Technology Xinxiang China
- Food Technologies Faculty Sumy National Agrarian University Sumy Ukraine
| | - Xiao‐Qing Qu
- School of Food Science Henan Institute of Science and Technology Xinxiang China
- Food Technologies Faculty Sumy National Agrarian University Sumy Ukraine
| | - Zhuang‐Li Kang
- School of Food Science Henan Institute of Science and Technology Xinxiang China
| |
Collapse
|
6
|
Molecular structure and functional properties of glycinin conjugated to κ-carrageenan and guar gum: A comparative study. Food Chem 2022; 386:132810. [PMID: 35364496 DOI: 10.1016/j.foodchem.2022.132810] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 02/09/2022] [Accepted: 03/23/2022] [Indexed: 12/20/2022]
Abstract
Molecular structure and functional properties of glycinin conjugated to κ-carrageenan and guar gum using a dry-heating method were comparatively analyzed. Glycosylation was confirmed by analyzing the degree of grafting, protein subunit composition, infrared absorption profile, and changes in contents of protein secondary structures. K-carrageenan was proven to possess a greater susceptibility to be grafted to glycinin than guar gum due to its relatively low molecular weight and negatively charged characteristics. The improvement of solubility by glycosylation with guar gum near the isoelectric point of glycinin was better than that by glycosylation with κ-carrageenan. Glycinin glycosylated with both polysaccharides exhibited enhanced emulsifying activity and stability. The enhanced apparent viscosity, elastic modulus, and viscous modulus also demonstrated that glycosylation promoted the appearance of stable elastic network structure. In summary, glycosylation with these two polysaccharides conferred glycinin superior emulsifying and rheological properties, and κ-carrageenan exhibited a better performance compared to guar gum.
Collapse
|
7
|
Zhang Q, Yue W, Zhao D, Chen L, Xu Z, Lin D, Qin W. Preparation and characterization of soybean protein isolate-dextran conjugate-based nanogels. Food Chem 2022; 384:132556. [PMID: 35247773 DOI: 10.1016/j.foodchem.2022.132556] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Revised: 01/31/2022] [Accepted: 02/23/2022] [Indexed: 11/04/2022]
Abstract
Soybean protein isolate (SPI)-dextran conjugate-based nanogels were prepared via the Maillard reaction combined with protein self-assembly in this study. The dextran molecular weight (40 kDa), SPI/dextran mass ratio (1:1.75), and incubation time (3.3 d) for preparing SPI-dextran conjugate (SDC) were firstly optimized. The SDC was confirmed by analyzing the changes in protein composition and infrared absorption bands and showed loosened tertiary conformation, reduced surface hydrophobicity, decreased Z-average hydrodynamic diameter (Dh) and zeta potential, and improved emulsifying properties compared to the native SPI. Effects of conjugate concentration, pH, heating temperature, and time on Dh and polydispersity index were also evaluated. The SDC-based nanogels were translucent in aqueous solution and exhibited a spherical core-shell structure with a Dh of ∼104.4 nm and a good stability against thermal treatment, ionic strength, and storage. Results demonstrated the SDC-based nanogels possessed a potential to be used as desirable nanocarriers for encapsulating hydrophobic bioactive compounds.
Collapse
Affiliation(s)
- Qing Zhang
- College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an 625014, Sichuan, China; Institute of Food Processing and Safety, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an 625014, Sichuan, China.
| | - Wenting Yue
- College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an 625014, Sichuan, China
| | - Dan Zhao
- College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an 625014, Sichuan, China
| | - Lan Chen
- College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an 625014, Sichuan, China
| | - Zili Xu
- College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an 625014, Sichuan, China
| | - Derong Lin
- College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an 625014, Sichuan, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an 625014, Sichuan, China; Institute of Food Processing and Safety, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an 625014, Sichuan, China
| |
Collapse
|
8
|
Zhao M, He H, Ma A, Hou T. Sources, chemical synthesis, functional improvement and applications of food-derived protein/peptide-saccharide covalent conjugates: a review. Crit Rev Food Sci Nutr 2022; 63:5985-6004. [PMID: 35089848 DOI: 10.1080/10408398.2022.2026872] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Proteins/peptides and saccharides are two kinds of bioactive substances in nature. Recently, increasing attention has been paid in understanding and utilizing covalent interactions between proteins/peptides and saccharides. The products obtained through covalent conjugation of proteins/peptides to saccharides are shown to have enhanced functional attributes, such as better gelling property, thermostability, and water-holding capacity. Additionally, food-derived protein/peptide-saccharide covalent conjugates (PSCCs) also have biological activities, such as antibacterial, antidiabetic, anti-osteoporosis, anti-inflammatory, anti-cancer, immune regulatory, and other activities that are widely used in the functional food industry. Moreover, PSCCs can be used as packaging or delivery materials to improve the bioavailability of bioactive substances, which expands the development of food-derived protein and saccharide resources. Thus, this review was aimed to first summarize the current status of sources, classification structures of natural PSCCs. Second, the methods of chemical synthesis, reaction conditions, characterization and reagent formulations that improve the desired functional characteristics of food-derived PSCCs were introduced. Third, functional properties such as emulsion, edible films/coatings, and delivery of active substance, bio-activities such as antioxidant, anti-osteoporosis, antidiabetic, antimicrobial of food-derived PSCCs were extensively discussed.
Collapse
Affiliation(s)
- Mengge Zhao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Ministry of Education, Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Wuhan, China
| | - Hui He
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Ministry of Education, Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Wuhan, China
| | - Aimin Ma
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Ministry of Education, Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Wuhan, China
| | - Tao Hou
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Ministry of Education, Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Wuhan, China
| |
Collapse
|
9
|
Influence of soybean protein isolate-dextran conjugates on the characteristics of glucono-δ-lactone-induced tofu. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110588] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|