1
|
Gu M, Shi J, Zhang B, Wang X, Wang X, Tian B. Interaction of soy protein isolate with hydroxytyrosol based on an alkaline method: Implications for structural and functional properties. Food Chem 2024; 446:138813. [PMID: 38402770 DOI: 10.1016/j.foodchem.2024.138813] [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: 09/29/2023] [Revised: 02/07/2024] [Accepted: 02/19/2024] [Indexed: 02/27/2024]
Abstract
This study investigated the effect of different concentrations of hydroxytyrosol (HT) covalently bound to soy protein isolate (SPI) by the alkaline method on the structure and function of the adducts. The amount of polyphenol bound to SPI first increased to a maximum of 42.83 % ± 1.08 % and then decreased. After the covalent binding of HT to SPI, turbidity and in vitro protein digestibility increased and decreased significantly with increasing concentrations of HT added, respectively, and the structure of SPI was changed. The adducts had a maximum solubility of 52.52 % ± 0.33 %, and their water holding capacity reached a maximum of 8.22 ± 0.11 g/g at a concentration of 50 μmol/g of HT. Covalent modification with HT significantly increased the emulsifying and foaming properties and antioxidant activity of SPI; the DPPH and ABTS radical scavenging rates increased by 296.89 % and 33.80 %, respectively, at a concentration of 70 μmol/g of HT.
Collapse
Affiliation(s)
- Meiyu Gu
- Food College, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.
| | - Jiahui Shi
- Food College, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.
| | - Boya Zhang
- Food College, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.
| | - Xu Wang
- Food College, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.
| | - Xibo Wang
- Food College, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.
| | - Bo Tian
- Food College, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.
| |
Collapse
|
2
|
Zhu PY, Ma CM, Yang Y, Bian X, Ren LK, Wang B, Liu XF, Chen FL, Zhang G, Zhang N. Elucidating the interaction mechanism of rice glutelin and soybean 11S globulin using multi-spectroscopy and molecular dynamics simulation methods. Food Chem 2024; 442:138615. [PMID: 38309242 DOI: 10.1016/j.foodchem.2024.138615] [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: 11/16/2023] [Revised: 01/24/2024] [Accepted: 01/26/2024] [Indexed: 02/05/2024]
Abstract
Rice gluten, as the hydrophobic protein, exhibits restricted application value in hydrophilic food, which may be enhanced through interaction with soybean 11S globulin, characterized by favorable functional properties. This study aims at revealing their interaction mechanism via multi-spectroscopy and molecular dynamics simulation. The formation and structural change of rice glutelin-soybean 11S globulin complexes were detected using fluorescence, ultra-violet and circular dichroism spectra. The addition of 11S globulin increased the contents of α-helix, β-turn and random coil, but decreased β-sheet content, and the change in secondary structure was correlated with particle size. Moreover, exposure of hydrophobic groups and formation of disulfide bonds occurred in the complexes. Molecular dynamics simulation verified these experimental results through analyses of root mean square deviation and fluctuation, hydrogen bond, secondary structure, and binding free energy analysis. This study contributes to expounding the interaction mechanism of protein and protein from the molecular level.
Collapse
Affiliation(s)
- Peng-Yu Zhu
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Chun-Min Ma
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China
| | - Yang Yang
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China
| | - Xin Bian
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China
| | - Li-Kun Ren
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China
| | - Bing Wang
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China
| | - Xiao-Fei Liu
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China
| | - Feng-Lian Chen
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China
| | - Guang Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China
| | - Na Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China.
| |
Collapse
|
3
|
Yang Y, Zhang C, Ma CM, Bian X, Zou L, Fu Y, Shi YG, Wu Y, Zhang N. Characterization of structural and functional properties of soybean 11S globulin during renaturation after denaturation induced by changes in pH. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38567792 DOI: 10.1002/jsfa.13505] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/02/2023] [Revised: 03/20/2024] [Accepted: 03/03/2024] [Indexed: 04/18/2024]
Abstract
BACKGROUND This study explored the denaturation of 11S globulin, a protein known for its diverse functional properties in soy protein applications, at pH 3.0 and pH 10.0, followed by a gradual return to pH 7.0 to facilitate renaturation. It investigated the structural and functional changes during renaturation induced by a change in pH, revealing the stabilization mechanism of 11S globulin. RESULTS The findings revealed that during pH adjustment to neutral, the denatured soybean 11S globulin - resulting from alkaline (pH 10.0) or acidic (pH 3.0) treatments - experienced a refolding of its extended tertiary structure to varying extents. The particle size and the proportions of α-helix and β-sheet in the secondary structure aligned progressively with those of the natural-state protein. However, for the alkali-denatured 11S, the β-sheet content decreased upon adjustment to neutral, whereas an increase was observed for the acid-denatured 11S. In terms of functional properties, after alkaline denaturation, the foaming capacity (FC) and emulsifying activity index (EAI) of 11S increased by 1.4 and 1.2 times, respectively, in comparison with its native state. The solubility, foamability, and emulsifiability of the alkali-denatured 11S gradually diminished during renaturation but remained superior to those of the native state. Conversely, these properties showed an initial decline, followed by an increase during renaturation triggered by pH neutralization. CONCLUSIONS This research contributes to the enhancement of protein functionality, offering a theoretical foundation for the development of functional soy protein products and expanding their potential applications. © 2024 Society of Chemical Industry.
Collapse
Affiliation(s)
- Yang Yang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Can Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Chun-Min Ma
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Xin Bian
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Ling Zou
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Yu Fu
- College of Food Science, Southwest University, Chongqing, China
| | - Yan-Guo Shi
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Yan Wu
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Na Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| |
Collapse
|
4
|
Sun B, Gu X, Wang F, Liu L, Huang Y, Gao Y, Lü M, Zhu Y, Shi Y, Zhu X. Effect of high-pressure homogenization on Ca 2+ -induced gel formation of soybean 11 S globulin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2057-2069. [PMID: 36541590 DOI: 10.1002/jsfa.12398] [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: 09/13/2022] [Revised: 12/03/2022] [Accepted: 12/21/2022] [Indexed: 06/17/2023]
Abstract
BACKGROUND High-pressure homogenization (HPH) is commonly used as a non-thermal processing technique for soybean and soy protein products, and the preparation of soy protein gel products often requires the synergistic effect of HPH and heat treatment. The dissociative association behavior of 11 S is the key to the protein gel formation state. In this study, therefore, 11 S thermal gels were prepared by high-pressure homogenization and co-induction (90 °C, 30 min) (adding Ca2+ to promote gel formation before heat treatment), and the effects of different high-pressure homogenization pressures (0-100 MPa) and co-treatment on the dissociative association behavior of 11 S protein, gel properties, and microstructure of 11 S gels were investigated. RESULTS The results showed that HPH at higher pressures led to the breaking of disulfide bonds of aggregates and disrupted non-covalent interactions in protein aggregates, leading to collisions between protein aggregates and the reduction of large protein aggregates. High-pressure homogenization treatment at 60 MPa improved the gel properties of 11 S more. The HPH combined with heating changed the binary and tertiary structure of 11 S soy globulin and enhanced the hydrophobic interaction between 11 S molecules, thus improving the gel properties of 11 S. The change in intermolecular forces reflected the positive effect of HPH treatment on the formation of denser and more homogeneous protein gels. CONCLUSION In conclusion, high-pressure homogenization combined with heating can improve the properties of 11 S gels by changing the structure of 11 S protein, providing data and theoretical support for soy protein processing and its further applications. © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Bingyu Sun
- College of Food Engineering, Harbin University of Commerce, Heilongjiang, PR China
| | - Xuelian Gu
- College of Food Engineering, Harbin University of Commerce, Heilongjiang, PR China
| | - Fengqiujie Wang
- College of Food Engineering, Harbin University of Commerce, Heilongjiang, PR China
| | - Linlin Liu
- College of Food Engineering, Harbin University of Commerce, Heilongjiang, PR China
| | - Yuyang Huang
- College of Food Engineering, Harbin University of Commerce, Heilongjiang, PR China
| | - Yuan Gao
- College of Food Engineering, Harbin University of Commerce, Heilongjiang, PR China
| | - Mingshou Lü
- College of Food Engineering, Harbin University of Commerce, Heilongjiang, PR China
| | - Ying Zhu
- College of Food Engineering, Harbin University of Commerce, Heilongjiang, PR China
| | - Yanguo Shi
- College of Food Engineering, Harbin University of Commerce, Heilongjiang, PR China
| | - Xiuqing Zhu
- College of Food Engineering, Harbin University of Commerce, Heilongjiang, PR China
| |
Collapse
|
5
|
Wu H, Oliveira G, Lila MA. Protein-binding approaches for improving bioaccessibility and bioavailability of anthocyanins. Compr Rev Food Sci Food Saf 2023; 22:333-354. [PMID: 36398759 DOI: 10.1111/1541-4337.13070] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 08/29/2022] [Accepted: 10/12/2022] [Indexed: 11/19/2022]
Abstract
Color is an important characteristic of food. Over the last 15 years, more attention has been paid to natural colorants because of the rising demand for clean-label food products. Anthocyanins, which are a group of phytochemicals responsible for the purple, blue or red hues of many plants, offer a market advantage. In addition, anthocyanin-rich foods are associated with protection against cardiovascular disease, thrombosis, diabetes, cancer, microbial-based disorders, neurological disorders, and vision ailments. However, the real health value of anthocyanins, whether as a natural colorant or a functional ingredient, is dependent on the ultimate bioaccessibility and bioavailability in the human body. Many animal and human clinical studies revealed that, after intake of anthocyanin-rich foods or anthocyanin extracts, only trace amounts (< 1% of ingested content) of anthocyanins or their predicted metabolites were detected in plasma after a standard blood draw, which was indicative of low bioavailability of anthocyanins. Protein binding to anthocyanins is a strategy that has recently been reported to enhance the ultimate bioactivity, bioaccessibility, and bioavailability of anthocyanins as compared to anthocyanins delivered without a protein carrier. Therefore, in this review, we address anthocyanin properties in food processing and digestion, anthocyanin-protein complexes used in food matrices, and changes in the bioaccessibility and bioavailability of anthocyanins when bound into anthocyanin-protein complexes in foods. Finally, we summarize the challenges and prospects of this delivery system for anthocyanin pigments.
Collapse
Affiliation(s)
- Haizhou Wu
- Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, Gothenburg, Sweden
| | - Gabriel Oliveira
- Department of Food Science, Federal University of Minas Gerais, Brazil
| | - Mary Ann Lila
- Food Bioprocessing and Nutrition Sciences Department, Plants for Human Health Institute, North Carolina State University, North Carolina Research Campus, Kannapolis, North Carolina, USA
| |
Collapse
|
6
|
Interfacial Properties of Pea Protein Hydrolysate: The Effect of Ionic Strength. COLLOIDS AND INTERFACES 2022. [DOI: 10.3390/colloids6040076] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
The effect of a tryptic hydrolysis as well as the effect of ionic strength (0–0.4 M NaCl) was investigated on the oil/water interfacial properties of soluble pea protein hydrolysate (SPPH) at neutral pH and room temperature (20 ± 0.01 °C). SEC-MALS and SDS-Page analysis showed that tryptic hydrolysis created a lower molecular weight polypeptide mixture, whereas FTIR analysis and DSC thermograms demonstrated a more disordered and flexible structure. The bulk properties of SPPH were studied in terms of hydrodynamic diameter and turbidity, where higher particle size (+ ~13 nm) and turbidity were observed at 0.4 M NaCl. Regarding the interfacial properties, the surface activity of SPPH improved by increasing ionic strength, with maximum interfacial pressure (14.28 mN/m) at 0.4 M NaCl. Nevertheless, the addition of NaCl negatively affected the elasticity and strength of the interfacial film, where the sample without salt exhibited the highest dilatational and shear storage modulus in all the frequencies considered.
Collapse
|
7
|
Limited hydrolysis as a strategy to improve the non-covalent interaction of epigallocatechin-3-gallate (EGCG) with whey protein isolate near the isoelectric point. Food Res Int 2022; 161:111847. [DOI: 10.1016/j.foodres.2022.111847] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2022] [Revised: 08/11/2022] [Accepted: 08/21/2022] [Indexed: 11/23/2022]
|
8
|
Yuan Y, He Z, Ju Q, Zhao S, Wu C, Hu Y, Zhou S, Luan G. The role of the extension region on the structural and physicochemical characteristics of the α-subunit of β-conglycinin: implications of pH value and ionic strength. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6062-6070. [PMID: 35462432 DOI: 10.1002/jsfa.11958] [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: 01/10/2022] [Revised: 04/17/2022] [Accepted: 04/24/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND To clarify the role of the extension region on the structure-functional relationship of the α-subunit of β-conglycinin, α-subunit and its segment of the core region (αc-subunit) were expressed via an Escherichia coli system. Their physicochemical properties were compared under acid, neutral or alkaline conditions (pH 4.0, 7.0, and 8.0) and high or low ionic strength (μ = 0.05 and 0.5), respectively. RESULTS The results showed that the extension region contributed to increasing thermal stability, especially at low ionic strength under acidic and neutral conditions. The extension region stabilized the α-subunit with high solubility, low turbidity, and small particle size under neutral and alkaline conditions, whereas these impacts were suppressed at a high ionic strength and acidic conditions. Surface hydrophobicity of the α-subunit decreased under acidic and alkaline conditions without being interfered with by ionic strength. CONCLUSION It can be concluded that the extension region played different roles under different pH and ionic strength conditions. These factors should be specified carefully and speculated individually to explore the more detailed and profound nature of β-conglycinin at the submolecular level. The results could benefit a better understanding of the relationship between domain structure and functions of soybean protein. © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Yanqiu Yuan
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Zijie He
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Qian Ju
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Sibo Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Chang Wu
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Yayun Hu
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Shuyi Zhou
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Guangzhong Luan
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
- Engineering Research Center of Grain and Oil Functionalized Processing, Universities of Shaanxi Province, Yangling, China
| |
Collapse
|
9
|
Liu ZW, Zhou YX, Tan YC, Cheng JH, Bekhit AED, Mousavi Khaneghah A, Aadil RM. Influence of mild oxidation induced through DBD-plasma treatment on the structure and gelling properties of glycinin. Int J Biol Macromol 2022; 220:1454-1463. [PMID: 36122773 DOI: 10.1016/j.ijbiomac.2022.09.127] [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: 07/12/2022] [Revised: 09/04/2022] [Accepted: 09/14/2022] [Indexed: 11/24/2022]
Abstract
The effects of dielectric-barrier discharge (DBD) plasma treatment (20 s to 120 s treatment time with 40 kV, 12 kHz) induced mild oxidation on the gelling properties, and related structural changes of glycinin were investigated. The gelling ability of glycinin was improved by the mild oxidation induced by the plasma treatment. Treated glycinin gels exhibited a continuous and uniform network microstructure. Samples treated for 120 s had a 2.07-, 3.99- and 2.03-fold increase in hardness, chewiness, and resilience compared to the 20 s treated samples. Structural analyses showed that primary and secondary structures of glycinin were unaffected. The tertiary structure was shifted, accompanied by a decrease in free sulfhydryl (-SH) content. At the same time, carbonyl content and average particle diameter were increased by DBD treatment. The DBD treatment facilitated the generation/exchange of intermolecular disulfide bonds and enhanced gelling properties of glycinin. It is concluded that controlled plasma-induced protein oxidation can improve protein functionality.
Collapse
Affiliation(s)
- Zhi-Wei Liu
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.
| | - Ying-Xue Zhou
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Yi-Cheng Tan
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Jun-Hu Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Alaa El-Din Bekhit
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand.
| | - Amin Mousavi Khaneghah
- Department of Fruit and Vegetable Product Technology, Institute of Agricultural and Food Biotechnology-State Research Institute, 36 Rakowiecka St., 02-532 Warsaw, Poland.
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.
| |
Collapse
|
10
|
Zhang Y, Hou R, Zhu B, Yin G, Zhang J, Zhao W, Zhang J, Li T, Zhang Z, Wang H, Li Z. Changes on the conformational and functional properties of soybean protein isolate induced by quercetin. Front Nutr 2022; 9:966750. [PMID: 35938098 PMCID: PMC9354261 DOI: 10.3389/fnut.2022.966750] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2022] [Accepted: 07/01/2022] [Indexed: 11/16/2022] Open
Abstract
The conformational changes and functional properties of SPI induced by quercetin was investigated via fourier transform infrared (FTIR) spectroscopy, fluorescence spectroscopy, circular dichroism (CD) spectroscopy and molecular docking. A decrease in the fluorescence intensity and a blue shift in the maximum wavelength were observed due to the binding process with fluorescent residues. The analysis of Stern-Volmer equation showed that the fluorescence quenching induced by quercetin took the form of static quenching, and the binding stoichiometry between SPI and quercetin was 1:1. The values of ΔH and ΔS were both positive illustrating that hydrophobic interaction was the primary binding force between quercetin and SPI. Results of FTIR and CD indicated that the binding with quercetin changed the secondary structure of SPI, resulting in a partially unfolded and more flexible structure. SDS-PAGE confirmed there was no covalent interaction between the two constituents. Molecular docking demonstrated that there were stable configurations and high matching degrees in both 11S and 7S proteins with quercetin via hydrogen bonds and hydrophobic interactions. Meanwhile, modification by quercetin enhanced the foaming and emulsifying capacities of SPI. These findings might provide theory reference for elucidation the mechanism of polyphenols-proteins interaction and development of related food additive products in future.
Collapse
Affiliation(s)
- Yating Zhang
- School of Public Health and Health Sciences, Tianjin University of Traditional Chinese Medicine, Tianjin, China
- *Correspondence: Yating Zhang
| | - Ruiyang Hou
- School of Public Health and Health Sciences, Tianjin University of Traditional Chinese Medicine, Tianjin, China
| | - Beibei Zhu
- College of Chinese Medicine Pharmaceutical Engineering, Tianjin University of Traditional Chinese Medicine, Tianjin, China
| | - Guangwei Yin
- College of Chinese Medicine Pharmaceutical Engineering, Tianjin University of Traditional Chinese Medicine, Tianjin, China
| | - Jian Zhang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China
| | - Wenqi Zhao
- School of Public Health and Health Sciences, Tianjin University of Traditional Chinese Medicine, Tianjin, China
| | - Junxi Zhang
- School of Public Health and Health Sciences, Tianjin University of Traditional Chinese Medicine, Tianjin, China
| | - Taoran Li
- School of Public Health and Health Sciences, Tianjin University of Traditional Chinese Medicine, Tianjin, China
| | - Zifan Zhang
- School of Public Health and Health Sciences, Tianjin University of Traditional Chinese Medicine, Tianjin, China
| | - Hongwu Wang
- School of Public Health and Health Sciences, Tianjin University of Traditional Chinese Medicine, Tianjin, China
| | - Zheng Li
- College of Chinese Medicine Pharmaceutical Engineering, Tianjin University of Traditional Chinese Medicine, Tianjin, China
- Zheng Li
| |
Collapse
|
11
|
Investigation of structure–stability correlations of reconstructed oil bodies. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113740] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
12
|
Zhang B, Li H, Li F, Zhou Q, Wu X, Wu W. Effects of rice bran phenolics on the structure of rice bran protein under different degrees of rancidity. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113812] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
13
|
Huang Z, Sun J, Zhao L, He W, Liu T, Liu B. Analysis of the gel properties, microstructural characteristics, and intermolecular forces of soybean protein isolate gel induced by transglutaminase. Food Sci Nutr 2022; 10:772-783. [PMID: 35311166 PMCID: PMC8907741 DOI: 10.1002/fsn3.2706] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 12/03/2021] [Accepted: 12/08/2021] [Indexed: 01/01/2023] Open
Abstract
Soybean protein isolate (SPI) is a high‐quality plant protein that is primarily used to process various soybean products coagulated by transglutaminase (TGase). In this study, the degree of hydrolysis (DH), sulfhydryl content (SH), surface hydrophobicity (H0), secondary structural constitution, and microstructure of TGase‐treated soybean protein (SPI, 7S, and 11S) were determined, as well as the effects of NaCl, urea, and SDS on the properties and intermolecular forces of SPI gel were analyzed. The results show that the H0 and SH content of SPI, 7S, and 11S decreased significantly with TGase treatment time (p < .05), while the DH gradually increased and reached its highest value (3.72%, 7.41%, and 1.27%, respectively) at 30 min. As the concentration of these two secondary structures exhibited an inverse relationship, the degradation of β‐turns resulted in the increase in β‐sheets. The microstructures of SPI and 11S gels were similar, being denser and more ordered than 7S gel. The low concentration of NaCl solution (0.2 mol/L) enhanced gel properties and intermolecular forces, promoting the formation of SPI gel, whereas a high concentration (0.4–0.8 mol/L) had a significant inhibitory effect. Urea and SDS solutions substantially inhibited the formation of SPI gel, leading to significant decreases in the water holding capacity and hardness as well as a considerable increase in the coagulation time (p < .05). The results revealed that hydrogen bonds and hydrophobic interactions were the main intermolecular forces responsible for the gel formation. This study provides adequate technical support and a theoretical basis for soybean protein gel products.
Collapse
Affiliation(s)
- Zhanrui Huang
- College of Food and Chemical Engineering Shaoyang University Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control Shaoyang China
| | - Jing Sun
- College of Food and Chemical Engineering Shaoyang University Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control Shaoyang China
| | - Liangzhong Zhao
- College of Food and Chemical Engineering Shaoyang University Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control Shaoyang China
| | - Wanying He
- College of Food and Chemical Engineering Shaoyang University Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control Shaoyang China
| | - Teyuan Liu
- Jinzai Food Group Co., Ltd. Yueyang China.,Pingjiang Jinzai Food Co., Ltd Yueyang China
| | - Binbin Liu
- Jinzai Food Group Co., Ltd. Yueyang China.,Pingjiang Jinzai Food Co., Ltd Yueyang China
| |
Collapse
|
14
|
Tong X, Cao J, Tian T, Lyu B, Miao L, Lian Z, Cui W, Liu S, Wang H, Jiang L. Changes in structure, rheological property and antioxidant activity of soy protein isolate fibrils by ultrasound pretreatment and EGCG. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107084] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
|
15
|
Effect of sodium chloride on formation and structure of whey protein isolate/hyaluronic acid complex and its ability to loading curcumin. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2021.127828] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
16
|
Priyadarshini MB, Balange AK, Xavier KAM, Reddy R, Nayak BB, Sanath Kumar H. The Effect of Lyophilized Coconut Mesocarp — Aqueous and Ethanol Phenolic Extracts on the Gel Quality of Tilapia Surimi. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.1989100] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- M. Bhargavi Priyadarshini
- Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Mumbai, India
- Department of Fish Processing and Technology, Central Agricultural University (Imphal), West- Tripura, India
| | - Amjad Khansaheb Balange
- Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Mumbai, India
| | - K. A. Martin Xavier
- Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Mumbai, India
| | - Ramakrishna Reddy
- Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Mumbai, India
| | - Binaya Bhusan Nayak
- Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Mumbai, India
| | - H. Sanath Kumar
- Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Mumbai, India
| |
Collapse
|