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Ni Z, Chen W, Pan H, Xie D, Wang Y, Zhou J. Biochemical insights into tea foam: A comparative study across six categories. Food Chem X 2024; 23:101596. [PMID: 39040147 PMCID: PMC11261299 DOI: 10.1016/j.fochx.2024.101596] [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: 05/04/2024] [Revised: 06/21/2024] [Accepted: 06/24/2024] [Indexed: 07/24/2024] Open
Abstract
Tea foam properties, crucial indicators of tea quality, have gained renewed interest due to their potential applications in innovative beverages and foods. This study investigated the foaming properties and chemical foundations of six major tea categories through morphological observations and biochemical analyses. White tea exhibited the highest foaming ability at 56.28%, while black tea showed the best foam stability at 84.01%. Conversely, green tea had the lowest foaming ability (10.83%) and foam stability (54.24%). These superior foaming characteristics are attributed to the relatively low lipid content and acidic pH values. Surprisingly, no significant correlation was found between tea saponin content and foaming properties. Instead, specific amino acids (including Tyr, Gaba, Phe, Ile, and Leu) and catechins (GA and CG) were identified as potential contributors. These results deepen our understanding of tea foam formation and offer insights into utilizing tea-derived plant-based foams in food products.
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Affiliation(s)
- Zixin Ni
- Department of Tea Science, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China
| | - Wei Chen
- Department of Tea Science, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China
| | - Hongjing Pan
- Department of Tea Science, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China
| | - Dengchao Xie
- Department of Tea Science, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China
| | - Yuefei Wang
- Department of Tea Science, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China
| | - Jihong Zhou
- Department of Tea Science, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China
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Zeng J, Ma F, Zhai L, Du C, Zhao J, Li Z, Wang J. Recent advance in sesame allergens: Influence of food processing and their detection methods. Food Chem 2024; 448:139058. [PMID: 38531299 DOI: 10.1016/j.foodchem.2024.139058] [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: 01/10/2024] [Revised: 03/14/2024] [Accepted: 03/15/2024] [Indexed: 03/28/2024]
Abstract
Sesame (Sesamum indicum L.) is a valuable oilseed crop with numerous nutritional benefits containing a diverse range of bioactive compounds. However, sesame is also considered an allergenic food that triggers various mild to severe adverse reactions (e.g., anaphylaxis). Strict dietary avoidance of sesame components is the best option to protect the sensitized consumers. Sesame or sesame-derived foods are always consumed after certain food processing operations, which would cause a considerable impact on the structure of sesame proteins, changing their sensitization capacity and detectability. In the review, the molecular structure properties, and immunological characteristics of the sesame allergens were described. Meanwhile, the influence of food processing techniques on sesame proteins and the relevant detection techniques used for the sesame allergens quantification are also emphasized critically. Hopefully, this review could provide valuable insight into the development and management for the new "Big Eight" sesame allergen in food industry.
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Affiliation(s)
- Jianhua Zeng
- School of Food Engineering, Anhui Provincial Key Laboratory of Functional Agriculture and Functional Foods, Associated Discipline Key Laboratory of Whole Grain Nutrition and High-Value Utilization, Anhui Science and Technology University, No.9, Donghua Road, Fengyang, Anhui Province 233100, China; College of Food Science and Engineering, Ocean University of China, No.5, Yushan Road, Qingdao, Shandong Province 266003, China
| | - Feifei Ma
- School of Food Engineering, Anhui Provincial Key Laboratory of Functional Agriculture and Functional Foods, Associated Discipline Key Laboratory of Whole Grain Nutrition and High-Value Utilization, Anhui Science and Technology University, No.9, Donghua Road, Fengyang, Anhui Province 233100, China; Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Sciences, University of Vigo, Ourense 32004, Spain
| | - Ligong Zhai
- School of Food Engineering, Anhui Provincial Key Laboratory of Functional Agriculture and Functional Foods, Associated Discipline Key Laboratory of Whole Grain Nutrition and High-Value Utilization, Anhui Science and Technology University, No.9, Donghua Road, Fengyang, Anhui Province 233100, China
| | - Chuanlai Du
- School of Food Engineering, Anhui Provincial Key Laboratory of Functional Agriculture and Functional Foods, Associated Discipline Key Laboratory of Whole Grain Nutrition and High-Value Utilization, Anhui Science and Technology University, No.9, Donghua Road, Fengyang, Anhui Province 233100, China
| | - Jinlong Zhao
- School of Food Engineering, Anhui Provincial Key Laboratory of Functional Agriculture and Functional Foods, Associated Discipline Key Laboratory of Whole Grain Nutrition and High-Value Utilization, Anhui Science and Technology University, No.9, Donghua Road, Fengyang, Anhui Province 233100, China.
| | - Zhenxing Li
- College of Food Science and Engineering, Ocean University of China, No.5, Yushan Road, Qingdao, Shandong Province 266003, China
| | - Jin Wang
- Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, and Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, No. 87 Dingjiaqiao Rd., Nanjing, Jiangsu Province 210009, China
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3
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Joshi R, Sutariya SG, Salunke P. Effect of Different Molecular Weight Hyaluronic Acids on Skim Milk Functional Properties. Foods 2024; 13:690. [PMID: 38472803 DOI: 10.3390/foods13050690] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2024] [Revised: 02/19/2024] [Accepted: 02/21/2024] [Indexed: 03/14/2024] Open
Abstract
Hyaluronic acid (HA), a naturally occurring polysaccharide with recognized health benefits, has gained approval for use in the food industry as a food additive, ingredient, and health supplement in numerous countries. HA can increase viscosity in solutions and is available commercially in various molecular weights (MW) depending on end applications. Nevertheless, no research has explored the impact of different MW HAs on functionality, rheological properties, and texture-building benefits in the dairy product matrix wherein they are incorporated. Therefore, the objective of this study was to evaluate how varying MWs of HA-specifically 8 kDa, 320 kDa, 980 kDa, and 2550 kDa at 0.25% (w/w) concentration-impact rheological characteristics, functional attributes, heat stability, protein stability, protein structure, and protein fractions within skim milk. The addition of HA led to an increase in the apparent viscosity of all samples. A higher G″ value over G' values for all HA samples was observed in frequency sweep, indicating the absence of interparticle interactions between HA particles. Protein stability and heat stability were significantly lower for 980 kDa and 2550 kDa HA as compared to the control and 8 kDa HA samples. As the MW increased, WHC, emulsion properties, and foaming stability notably increased. However, reversed results were found in the case of foaming activity. Moreover, no significant changes were observed in the percent area of individual protein fractions and the hydrodynamic diameter of protein particles. This study would help to understand the effect of HA when incorporated in dairy products for water binding or enhancement in viscosity-based applications.
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Affiliation(s)
- Rutvi Joshi
- Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA
| | - Suresh G Sutariya
- Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA
| | - Prafulla Salunke
- Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA
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Hamdi A, Viera-Alcaide I, Jiménez-Araujo A, Rodríguez-Arcos R, Guillén-Bejarano R. Applications of Saponin Extract from Asparagus Roots as Functional Ingredient. Foods 2024; 13:274. [PMID: 38254575 PMCID: PMC10814866 DOI: 10.3390/foods13020274] [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: 11/28/2023] [Revised: 01/10/2024] [Accepted: 01/12/2024] [Indexed: 01/24/2024] Open
Abstract
When replanting an asparagus field, the roots of the previous crop are crushed and incorporated into the soil, creating problems of autotoxicity and fungal infections. Asparagus roots can be considered as a valuable byproduct, since they are very rich in saponins (3-6%), compounds currently considered as bio-emulsifiers. The objective is to evaluate the emulsifying and foaming capacity of a saponin extract from asparagus roots (ARS) and compare it with other commercial extracts. ARS was obtained using a process patented by our research group. The results have shown that ARS has activity similar to Quillaja extract. Its critical micellar concentration falls between that of Quillaja and Tribulus extracts (0.064, 0.043, and 0.094 g/100 mL, respectively). Both emulsifying and foaming activities are affected by pH, salt, and sucrose to a similar extent as the other extracts. Additionally, it has demonstrated an inhibitory effect on pancreatic lipase, which is even better than the other two studied extracts, as indicated by its IC50 value (0.7887, 1.6366, and 2.0107 mg/mL for asparagus, Quillaja, and Tribulus, respectively). These results suggest that ARS could serve as a natural emulsifying/foaming agent for healthier and safer food products and as a potential aid in treatments for obesity and hyperlipidemia.
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Affiliation(s)
- Amel Hamdi
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Pablo de Olavide Universitary Campus, Building 46, Carretera de Utrera Km 1, 41013 Seville, Spain; (A.H.); (I.V.-A.); (R.R.-A.); (R.G.-B.)
- Molecular Biology and Biochemical Engineering Department, Centro Andaluz de Biología del Desarrollo (CABD), University Pablo de Olavide (UPO), CSIC/UPO/JA, Carretera de Utrera Km 1, 41013 Sevilla, Spain
| | - Isabel Viera-Alcaide
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Pablo de Olavide Universitary Campus, Building 46, Carretera de Utrera Km 1, 41013 Seville, Spain; (A.H.); (I.V.-A.); (R.R.-A.); (R.G.-B.)
| | - Ana Jiménez-Araujo
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Pablo de Olavide Universitary Campus, Building 46, Carretera de Utrera Km 1, 41013 Seville, Spain; (A.H.); (I.V.-A.); (R.R.-A.); (R.G.-B.)
| | - Rocío Rodríguez-Arcos
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Pablo de Olavide Universitary Campus, Building 46, Carretera de Utrera Km 1, 41013 Seville, Spain; (A.H.); (I.V.-A.); (R.R.-A.); (R.G.-B.)
| | - Rafael Guillén-Bejarano
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Pablo de Olavide Universitary Campus, Building 46, Carretera de Utrera Km 1, 41013 Seville, Spain; (A.H.); (I.V.-A.); (R.R.-A.); (R.G.-B.)
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5
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Wan Y, Zhou Q, Zhao M, Hou T. Byproducts of Sesame Oil Extraction: Composition, Function, and Comprehensive Utilization. Foods 2023; 12:2383. [PMID: 37372594 DOI: 10.3390/foods12122383] [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: 05/09/2023] [Revised: 06/12/2023] [Accepted: 06/13/2023] [Indexed: 06/29/2023] Open
Abstract
Sesame is principally used to generate oil, which is produced by chemical refining or pressing. Sesame meal, as a main byproduct of sesame oil extraction, is usually discarded, causing resource waste and economic loss. Sesame meal is rich in sesame protein and three types of sesame lignans (sesamin, sesamolin, and sesamol). Sesame protein extracted via a physical method and an enzymic method has balanced amino acid composition and is an important protein source, and thus it is often added to animal feed and used as a human dietary supplement. Extracted sesame lignan exhibits multiple biological activities such as antihypertensive, anticancer, and cholesterol-lowering activities, and therefore it is used to improve the oxidative stability of oils. This review summarizes the extraction methods, functional activities, and comprehensive utilization of four active substances (sesame protein, sesamin, sesamolin, and sesamol) in sesame meal with the aim to provide theoretical guidance for the maximum utilization of sesame meal.
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Affiliation(s)
- Yuan Wan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Shenzhen 518120, China
- Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518000, China
| | - Qiaoyun Zhou
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Mengge Zhao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Tao Hou
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Shenzhen 518120, China
- Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518000, China
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6
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Rahim FNA, Ibadullah WZW, Saari N, Brishti FH, Mustapha NA, Ahmad N, Arulrajah B. The effect of alkaline extraction and drying techniques on the physicochemical, structural properties and functionality of rice bran protein concentrates. Int J Biol Macromol 2023:124908. [PMID: 37217045 DOI: 10.1016/j.ijbiomac.2023.124908] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2023] [Revised: 04/25/2023] [Accepted: 05/13/2023] [Indexed: 05/24/2023]
Abstract
Rice bran protein concentrates (RBPC) were extracted using mild alkaline solvents (pH: 8, 9, 10). The physicochemical, thermal, functional, and structural aspects of freeze-drying (FD) and spray-drying (SD) were compared. FD and SD of RBPC had porous and grooved surfaces, with FD having non-collapsed plates and SD being spherical. Alkaline extraction increases FD's protein concentration and browning, whereas SD inhibits browning. According to amino acid profiling, RBPC-FD9's extraction optimizes and preserves amino acids. A tremendous particle size difference was prominent in FD, thermally stable at a minimal maximum of 92 °C. Increased pH extraction gives FD greater exposal surface hydrophobicity and positively relates to denaturation enthalpy. Mild pH extraction and drying significantly impacted solubility, improved emulsion properties, and foaming properties of RBPC as observed in acidic, neutral, and alkaline environments. RBPC-FD9 and RBPC-SD10 extracts exhibit outstanding foaming and emulsion activity in all pH conditions, respectively. Appropriate drying selection, RBPC-FD or SD potentially employed as foaming/emulsifier agent or meat analog.
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Affiliation(s)
- Farah Nadiah Abd Rahim
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
| | - Wan Zunairah Wan Ibadullah
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia.
| | - Nazamid Saari
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
| | - Fatema Hossain Brishti
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
| | - Nor Afizah Mustapha
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
| | - Noorlaila Ahmad
- Faculty of Applied Sciences, Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia
| | - Brisha Arulrajah
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
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7
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Ma T, Chen J. Capacity of oral emulsification determines the threshold of greasiness sensation. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108378] [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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8
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Zakidou P, Varka EM, Paraskevopoulou A. Foaming properties and sensory acceptance of plant-based beverages as alternatives in the preparation of cappuccino style beverages. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100623] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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9
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Yüzer M, Gençcelep H. Sesame seed protein: Amino acid, functional, and physicochemical profiles. FOODS AND RAW MATERIALS 2022. [DOI: 10.21603/2308-4057-2023-1-555] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
Abstract
Sesame (Sesamum indicum L.) is an erect herbaceous annual plant with flat seeds. It is one of the oldest cultivated oilseed plants in the world, especially popular in Africa and Asia.
The present research objective was to describe a sesame protein isolate, i.e., its amino acid profile, functional and physicochemical properties, zeta potential, and hydrodynamic diameter. The surface charge and hydrodynamic diameter in aqueous solutions were obtained for standard sesame seeds, defatted sesame seeds, and the sesame protein isolate.
Defatted sesame seeds yielded the following optimal parameters: salt concentration – 0.6 M, pH – 7, iso-electric point (pI) – 4. The sesame protein isolate was rich in methionine content, which is rare in other plant proteins, but its lysine content was lower than in other isolates. The sesame protein isolate displayed almost identical zeta potential profiles with its pH. The decreasing pH increased the zeta values gradually from the lowest negative value to the highest positive value. The zeta potentials of standard and defatted sesame seeds at pH 7 were –23.53 and –17.30, respectively. The hydrodynamic diameter of the sesame protein isolate (0.33 μm) was smaller than that of sesame seeds (2.64 μm) and defatted sesame seeds (3.02 μm). The sesame protein isolate had a water holding capacity of 1.26 g/g and an oil holding capacity of 3.40 g/g. Its emulsifying properties looked as follows: emulsion capacity – 51.32%, emulsion stability – 49.50%, emulsion activity index – 12.86 m2/g, and emulsion stability index – 44.96 min, respectively. These values are suitable for the sesame protein isolate and are consistent with the literature.
The sesame protein isolate was a good source of protein (88.98%). Using sesame proteins as functional components can be an important basis for better knowledge of the relationship between electrical charge interactions in food matrices and the structure, stability, shelf life, texture, structural and functional properties of food. Research prospects include the effects of sesame protein isolates on various food systems.
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Ganesh S, Ningtyas DW, Prakash S. Investigating the functionality of enzymatically (transglutaminase and alcalase) treated almond protein isolate. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101914] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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11
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Liang L, Xiao Y, Zhang J, Liu X, Wen C, Zhang H, Wang J, Ren J, Liu G, Xu X. Physicochemical, functional, and digestive characteristics of tea seed cake protein obtained by ultrafiltration. J Food Sci 2022; 87:4522-4537. [DOI: 10.1111/1750-3841.16324] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Revised: 08/10/2022] [Accepted: 08/17/2022] [Indexed: 11/29/2022]
Affiliation(s)
- Li Liang
- College of Food Science and Engineering Yangzhou University Yangzhou China
| | - Yali Xiao
- College of Food Science and Engineering Yangzhou University Yangzhou China
| | - Jixian Zhang
- College of Food Science and Engineering Yangzhou University Yangzhou China
| | - Xiaofang Liu
- College of Food Science and Engineering Yangzhou University Yangzhou China
| | - Chaoting Wen
- College of Food Science and Engineering Yangzhou University Yangzhou China
| | - Huijuan Zhang
- Innovation Center for Food Nutrition and Human Health Beijing Technology & Business University Beijing China
- China‐Canada Joint Lab of Food Nutrition and Health (Beijing) Beijing Technology & Business University Beijing China
| | - Jing Wang
- Innovation Center for Food Nutrition and Human Health Beijing Technology & Business University Beijing China
- China‐Canada Joint Lab of Food Nutrition and Health (Beijing) Beijing Technology & Business University Beijing China
| | - Jiaoyan Ren
- School of Food Science and Engineering South China University of Technology Guangzhou China
| | - Guoyan Liu
- College of Food Science and Engineering Yangzhou University Yangzhou China
| | - Xin Xu
- College of Food Science and Engineering Yangzhou University Yangzhou China
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12
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Gao K, He S, Li Q, Chen H, Sun H, Miao X. Extraction and properties of glutinous rice bran protein obtained by the mild alkaline extraction for the bran combined with enzymatic treatment for the residues. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16980] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Kuan Gao
- School of Food and Biological Engineering, Engineering Research Center of Bio‐process of Ministry of Education Hefei University of Technology Hefei China
| | - Shudong He
- School of Food and Biological Engineering, Engineering Research Center of Bio‐process of Ministry of Education Hefei University of Technology Hefei China
| | - Qiuyang Li
- School of Food and Biological Engineering, Engineering Research Center of Bio‐process of Ministry of Education Hefei University of Technology Hefei China
| | - Haoshuang Chen
- School of Food and Biological Engineering, Engineering Research Center of Bio‐process of Ministry of Education Hefei University of Technology Hefei China
| | - Hanju Sun
- School of Food and Biological Engineering, Engineering Research Center of Bio‐process of Ministry of Education Hefei University of Technology Hefei China
| | - Xinya Miao
- Anhui Xiangyuan Food Technology Co., Ltd Bengbu China
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Enzymatic Glycerolysis of Palm Kernel Olein-Stearin Blend for Monolaurin Synthesis as an Emulsifier and Antibacterial. Foods 2022; 11:foods11162412. [PMID: 36010411 PMCID: PMC9407575 DOI: 10.3390/foods11162412] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2022] [Revised: 08/05/2022] [Accepted: 08/09/2022] [Indexed: 11/17/2022] Open
Abstract
Monolaurin is a monoacylglycerol, which can act as an emulsifier and antibacterial. Palm kernel oil is a monolaurin raw material that can be fractionated into palm kernel olein (PKOo) and palm kernel stearin (PKS). Therefore, this study prepares monolaurin through enzymatic glycerolysis of the PKOo-PKS blend. The effects of enzyme concentration, molar ratio of oil to glycerol, solvent to oil ratio, and reaction temperature on the products of glycerolysis were investigated. The best conditions were selected for further production, purification, and characterization of the monolaurin. The results showed that the best glycerolysis condition was obtained with an enzyme concentration of 10% w/w, an oil–glycerol molar ratio of 1:4, a solvent–oil ratio of 2:1 v/w, and a glycerolysis temperature of 40 °C with a stirring speed of 600 rpm based on the monoacylglycerol (MAG) concentration. The identification of the sample with FTIR and NMR indicated that the purified glycerolysis product is the monolaurin. The thermal analysis showed a large endothermic peak with a melting point of 35.56 °C. The purified monolaurin has a HLB value of 5.92, and an emulsion capacity and stability of 93.66 ± 1.85% and 89.54 ± 3.36%, respectively. The minimum inhibitory concentration (MIC) of the monolaurin for Escherichia coli FNCC 0091 and Staphylococcus aureus FNCC 0047 were at 500 ppm, and 100 ppm for Bacillus subtilis FNCC 0060.
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14
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Liu XY, Yu HY, Liu YZ, Qin Z, Liu HM, Ma YX, Wang XD. Isolation and structural characterization of cell wall polysaccharides from sesame kernel. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113574] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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15
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Comparative assessment of nutritional, thermal, rheological and functional properties of nine Australian lupin cultivars. Sci Rep 2021; 11:21515. [PMID: 34728683 PMCID: PMC8564527 DOI: 10.1038/s41598-021-00838-x] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2021] [Accepted: 10/18/2021] [Indexed: 11/24/2022] Open
Abstract
Lupin holds an important place among the legumes and the utilization of lupin as a dietary protein source is an excellent environmentally friendly alternative to animal-based products for human nutrition. In the present study, nutritional, thermal, rheological and functional properties of nine Australian lupin cultivars have been assayed in order to find the most valuable one, both nutritiously and industrially. The set comprised six Lupinus angustifolius L. viz., Barlock, Gunyadi, Jenabillup, Jindalee, Jurien, Mandelup and three Lupinus albus L. viz., Luxor, Rosetta, WK388 cultivars. The tests included analysis of color, macronutrient and micronutrient composition, pasting, textural and thermal properties, electrophoretic profile of protein isolates, swelling power, water and oil absorption capacity, emulsifying capacity, emulsion stability, creaming stability, foaming capacity and stability of the cultivars’ dehulled seed flours. The results indicated substantial variation in macro and micro-nutritional value as well as satisfactory swelling ability, solubility, surface hydrophobicity, foaming ability, emulsifying capacity and gelation property of lupin flours. Superior nutritional, thermal, rheological and functional potential was demonstrated by the L. albus cultivars compared to the L. angustifolius cultivars with the exception of Mandelup.
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16
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Li J, Yang X, Swallah MS, Fu H, Ji L, Meng X, Yu H, Lyu B. Soy protein isolate: an overview on foaming properties and air–liquid interface. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15390] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Jiaxin Li
- College of Food Science and Engineering Jilin Agricultural University Changchun 130118 China
- Soybean Research & Development Centre Division of Soybean Processing Chinese Agricultural Research System Changchun 130118 China
| | - Xiaoqing Yang
- College of Food Science and Engineering Jilin Agricultural University Changchun 130118 China
- Soybean Research & Development Centre Division of Soybean Processing Chinese Agricultural Research System Changchun 130118 China
| | - Mohammed Sharif Swallah
- College of Food Science and Engineering Jilin Agricultural University Changchun 130118 China
| | - Hongling Fu
- College of Food Science and Engineering Jilin Agricultural University Changchun 130118 China
- Soybean Research & Development Centre Division of Soybean Processing Chinese Agricultural Research System Changchun 130118 China
| | - Lei Ji
- College of Food Science and Engineering Jilin Agricultural University Changchun 130118 China
- Soybean Research & Development Centre Division of Soybean Processing Chinese Agricultural Research System Changchun 130118 China
| | - Xiangze Meng
- College of Food Science and Engineering Jilin Agricultural University Changchun 130118 China
- Soybean Research & Development Centre Division of Soybean Processing Chinese Agricultural Research System Changchun 130118 China
| | - Hansong Yu
- College of Food Science and Engineering Jilin Agricultural University Changchun 130118 China
- Soybean Research & Development Centre Division of Soybean Processing Chinese Agricultural Research System Changchun 130118 China
| | - Bo Lyu
- Soybean Research & Development Centre Division of Soybean Processing Chinese Agricultural Research System Changchun 130118 China
- College of Food Science Northeast Agricultural University Harbin 150030 China
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Daliri H, Ahmadi R, Pezeshki A, Hamishehkar H, Mohammadi M, Beyrami H, Khakbaz Heshmati M, Ghorbani M. Quinoa bioactive protein hydrolysate produced by pancreatin enzyme- functional and antioxidant properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111853] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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18
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Modification of pea protein isolate functionality by freeze–thaw cycling. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01151-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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19
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Tan M, Nawaz MA, Buckow R. Functional and food application of plant proteins – a review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1955918] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Melvin Tan
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Werribee, Victoria, Australia
| | - Malik Adil Nawaz
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Werribee, Victoria, Australia
| | - Roman Buckow
- School of Chemical and Biomolecular Engineering, The University of Sydney, Centre for Advanced Food Engineering, Darlington, NSW, Australia
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20
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Schreiner TB, Colucci G, Santamaria-Echart A, Fernandes IP, Dias MM, Pinho SP, Barreiro MF. Evaluation of saponin-rich extracts as natural alternative emulsifiers: A comparative study with pure Quillaja Bark saponin. Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2021.126748] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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21
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Mirpoor SF, Giosafatto CVL, Porta R. Biorefining of seed oil cakes as industrial co-streams for production of innovative bioplastics. A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.014] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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22
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Idowu AO, Alashi AM, Nwachukwu ID, Fagbemi TN, Aluko RE. Functional properties of sesame (Sesamum indicum Linn) seed protein fractions. FOOD PRODUCTION, PROCESSING AND NUTRITION 2021. [DOI: 10.1186/s43014-020-00047-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
Abstract
This work evaluated the functional properties of sesame protein fractions in order to determine their potential in food applications. Sesame seed protein fractions were prepared according to their solubility: water-soluble (albumin), salt-soluble (globulin), alkaline-soluble (glutelin) and ethanol-soluble (prolamin). Globulin was the most abundant fraction, consisting of 91% protein, followed by glutelin, albumin and prolamin in decreasing order. Non-reducing sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed polypeptides of sizes ≥20 kDa for albumin while glutelin and globulin had similar polypeptide sizes at 19, 85 and 100 kDa. Prolamin had polypeptide sizes 20, 40 and 100 kDa. The albumin and globulin fractions had higher intrinsic fluorescence intensity (FI) values than the glutelin. Albumin had a higher solubility (ranging from 80 to 100%) over a wide pH range when compared with the other fractions. Water holding capacity (g/g) reduced from 2.76 (glutelin) to 1.35 (prolamin) followed by 0.42 (globulin) and 0.08 (albumin). Oil holding capacity (g/g) reduced from: 4.13 (glutelin) to 2.57 (globulin) and 1.56, 1.50 for albumin and prolamin respectively. Gelling ability was stronger for prolamin and glutelin than albumin and globulin, while higher emulsion (p < 0.05) quality was obtained for prolamin and albumin than for glutelin and globulin.
Graphical abstract
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23
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Zakidou P, Paraskevopoulou A. Aqueous sesame seed extracts: Study of their foaming potential for the preparation of cappuccino-type coffee beverages. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110258] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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24
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Chandra D, Dabade A, Damgude G, Malhotra C. Effect of X-rays on structural, physicochemical and functional properties of gluten protein. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2021. [DOI: 10.1590/1981-6723.07420] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract The gluten protein was exposed to the X-ray radiations for different time range, comprising 1 and 3 seconds. The objective of this study was to determine the effect of x-ray radiations on the physicochemical properties of gluten protein. Different functional properties of proteins like water and oil holding capacities, protein solubility, emulsification activity, and stability index, foaming action and stability, water solubility, protein, and moisture content, along with SDS PAGE, FTIR, Xeta potential net charge was carried out to evaluate the effect of X-ray radiation on gluten protein. Results showed that the enhancement of water holding capacity up to 38.12%, as well as oil holding capacity up to 35% could be seen, whereas a significant decrease in emulsification activity and stability index, foaming capacity and stability, even protein content could be observed in treated samples. The net charge on protein in water solution was found to increase towards the positive side. The structure of the protein remained unchanged based on no change was observed in SDS PAGE electrograph, FTIR secondary structure region. Hence, X-ray treatment can be a possible way to alter the protein structure for “tailor-made applications” in food industries.
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25
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Rahim Monfared M, Nouri L. Incorporation of
Sesamum indicum
protein and transglutaminase into gluten‐free rice flour cake: Assessment of physico‐chemical and sensory properties. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14660] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Masoumeh Rahim Monfared
- Department of Food Science and Technology, Damghan Branch Islamic Azad University Damghan, Semnan Iran
| | - Leila Nouri
- Department of Food Science and Technology, Damghan Branch Islamic Azad University Damghan, Semnan Iran
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26
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Ognyanov M, Remoroza C, Schols HA, Georgiev YN, Petkova NT, Krystyjan M. Structural, rheological and functional properties of galactose-rich pectic polysaccharide fraction from leek. Carbohydr Polym 2020; 229:115549. [DOI: 10.1016/j.carbpol.2019.115549] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2019] [Revised: 10/14/2019] [Accepted: 10/27/2019] [Indexed: 10/25/2022]
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27
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Teklehaimanot WH, Emmambux MN. Foaming properties of total zein, total kafirin and pre-gelatinized maize starch blends at alkaline pH. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105221] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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28
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Functional properties of Grass pea protein concentrates prepared using various precipitation methods. Journal of Food Science and Technology 2019; 56:4799-4808. [PMID: 31741504 DOI: 10.1007/s13197-019-03930-3] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/11/2018] [Accepted: 07/08/2019] [Indexed: 10/26/2022]
Abstract
Pulses are an affordable source of proteins, starch, lipids, minerals and high value nutritional sources. This study was conducted to evaluate relationship between protein functional properties and their preparation methods. Therefore, the functional properties of Grass pea protein concentrates (GPPC) prepared using isoelectric precipitation (IE), salt extraction (SE) and ultrafiltration-diafiltration methods (UF/D) were determined. The GPP processed by those three precipitation methods contained all of the amino acids which aspartic acid and glutamic acid were dominate amino acids followed by arginine and leucine. However, methionine and tryptophan were limited amino acids. Water binding capacity was in following order: UF/D-GPPC > SE-GPPC > IE-GPPC. Meanwhile, highest value of oil binding capacity belonged to UF/D-GPPC. GPPC prepared using UF/D method had highest solubility. In term of interfacial tension, it was revealed that the interfacial tension of all isolates did not significantly reduced (P > 0/05). Net negative zeta potential with values was observed which IE-GPPC had highest surface charge followed by UF/D-GPPC and SE-GPPC, respectively. In terms of surface hydrophobicity, it was altered in the following order: IE-GPPC > SE-GPPC > UF/D-GPPC. It was observed that foaming capacity ranged between 85.06 and 89.78% and foaming stability ranged between 77.34 and 84.35%. Emulsifying capacity, emulsifying activity index and emulsifying stability index ranged between 105.06-109.78%, 31.09-36.29 m2/g and 12.90-18.86 min respectively. Evaluation of least gelling concentration showed that UF/D-GPPC were capable to form firm gel at low concentration (10% W/V). The functional properties of proteins are influenced by their extraction technique and can be achieve maximum functional characteristics by selecting appropriate extraction method. The results indicated the technological potential of GPP for health-promoting food formulations.
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29
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Lupatini Menegotto AL, Souza LESD, Colla LM, Costa JAV, Sehn E, Bittencourt PRS, Moraes Flores ÉLD, Canan C, Colla E. Investigation of techno-functional and physicochemical properties of Spirulina platensis protein concentrate for food enrichment. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108267] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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30
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López-Castejón ML, Bengoechea C, Díaz-Franco J, Carrera C. Interfacial and Emulsifying Properties of Quinoa Protein Concentrates. FOOD BIOPHYS 2019. [DOI: 10.1007/s11483-019-09603-0] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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31
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Mune Mune MA, Bassogog CB, Bayiga PA, Nyobe CE, Minka SR. Protein Quality, Secondary Structure and Effect of Physicochemical Factors on Emulsifying Properties of Irvingia gabonensis Almonds. CURRENT NUTRITION & FOOD SCIENCE 2019. [DOI: 10.2174/1573401314666180223142018] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background:
There is a constant search of new plant proteins, with adequate nutritional
and functional properties, as well as bioactive properties and low-cost for utilization in various food
formulations.
Objective:
The aim of this work was to access the nutritional and functional potential of protein from
Irvingia gabonensis, for utilization as ingredient or supplement in food.
Methods:
Proximate composition and amino acid were analyzed. Nutritional parameters were calculated
from amino acid composition. Physicochemical properties and secondary structure of protein
were determined. Finally, effect of oil to water ratio (OWR), pH and concentration on emulsifying
properties was analyzed.
Results:
The flour contained 22.26% protein, 5.30% ash and 60% carbohydrates. Proteins contained
all essential amino acids, with high content of Leu, Ile, Val, Thr and sulfur-containing amino acids.
Essential amino acid index (69%), protein efficiency ratio (2.39-2.63) and biological value (79.91%)
were studied. The maximum protein solubility (61%) was noticed at pH 8, while high hydrophobicity
was observed at pH 2. A transition from an irregular secondary structure to a more ordered structure
was found from pH 2-4 to pH 6-10. pH, OWR and concentration significantly affected emulsifying
properties of Irvingia gabonensis almonds. The maximum emulsifying capacity (EC) was observed
under acidic pH and high flour concentration. EC increased with increasing OWR and concentration,
while decreased with increasing pH. High ES (25-35%) was observed at pH 4-8 and OWR of 1/3 to
1/2 (v/v), at flour concentration of 3-4% (w/v).
Conclusion:
Irvingia gabonensis showed good potential as food ingredient or supplement.
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Affiliation(s)
| | | | - Pierre A. Bayiga
- Department of Biochemistry, University of Yaounde I, P.O. Box 812 Yaoundé, Cameroon
| | - Carine E. Nyobe
- Department of Biochemistry, University of Yaounde I, P.O. Box 812 Yaoundé, Cameroon
| | - Samuel R. Minka
- Department of Biochemistry, University of Yaounde I, P.O. Box 812 Yaoundé, Cameroon
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32
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Karshenas M, Goli M, Zamindar N. Substitution of sesame and peanut defatted-meal milk with egg yolk and evaluation of the rheological and microstructural properties of low-cholesterol mayonnaise. FOOD SCI TECHNOL INT 2019; 25:633-641. [PMID: 31155956 DOI: 10.1177/1082013219853931] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Peanut, sesame, and (peanut:sesame (1:1)) meal milk were used as the egg yolk substitute at the levels of 0%, 25%, 50%, 75%, and 100% in mayonnaise. Then, the rheological, textural (hardness, adhesive force, and adhesiveness), and microstructural properties of samples were evaluated on the first day after production. The oscillatory test indicated that all treatments had shear thinning flow behavior and in low-angular frequencies had higher elastic modulus than the viscous modulus (tan δ < 1), but in the P-S50 and P-S100, P75 and S75 in angular frequencies higher than 63 rad.s-1, tan δ was more than one (i.e. G″ > G') which indicated more viscous modulus (liquid-like flow behavior) than the elastic modulus (gel-like flow behavior). The optical microscopy confirmed that the oil particle size in blank, 25 and 50% of substitution was of smaller size, and the fat droplets had a monotonous and regular form. In 75 and 100% of substitution, the oil particle size was larger and more irregular than the other ones. Therefore, considering the emulsifying characteristic of oilseeds proteins, consumer health aspect (replacing meal protein with egg yolk in producing of low-cholesterol mayonnaise), and economic advantage aspect (reusing the oil-extraction factories by-products i.e., meal) using oilseed meal milk as an emulsifier agent in food industries especially emulsions is purposed.
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Affiliation(s)
- Mahsa Karshenas
- Department of Food Science & Technology, Isfahan(Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
| | - Mohammad Goli
- Department of Food Science & Technology, Isfahan(Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
| | - Nafiseh Zamindar
- Department of Food Science & Technology, Isfahan(Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
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33
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Subroto E, Supriyanto, Utami T, Hidayat C. Enzymatic glycerolysis-interesterification of palm stearin-olein blend for synthesis structured lipid containing high mono- and diacylglycerol. Food Sci Biotechnol 2019; 28:511-517. [PMID: 30956863 PMCID: PMC6431351 DOI: 10.1007/s10068-018-0462-6] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2018] [Revised: 08/15/2018] [Accepted: 08/23/2018] [Indexed: 10/28/2022] Open
Abstract
The objective of this research was to evaluate enzymatic glycerolysis-interesterification to synthesize structured lipids (SLs) containing high monoacylglycerol (MAG) and diacylglycerol (DAG) from a palm stearin-olein blend (PS-PO blend). The results showed that the optimum conditions for the solvent to fat ratio, glycerol to fat ratio, and enzyme concentration were 2:1 (v/w), 1.5:1, and 15% (w/w), respectively. The conversion rate of MAG and DAG decreased at a high glycerol to fat ratio, low solvent to fat ratio, and high enzyme concentration due to an increase in viscosity and low agitation effectiveness. The emulsion capacity and stability of the SLs were 60.19% and 96.80%, respectively. The hardness of the SLs increased about 3.1-fold. The MAG, DAG, and triacylglycerol conversion rates were 0.45, 0.48, and 1.02%/h, respectively. Thus, glycerolysis-interesterification of a PS-PO blend increased DAG and MAG concentrations and further improved the hardness, emulsion capacity, and emulsion stability of the SLs.
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Affiliation(s)
- Edy Subroto
- Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora, Bulaksumur, Yogyakarta, 55281 Indonesia
| | - Supriyanto
- Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora, Bulaksumur, Yogyakarta, 55281 Indonesia
| | - Tyas Utami
- Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora, Bulaksumur, Yogyakarta, 55281 Indonesia
| | - Chusnul Hidayat
- Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora, Bulaksumur, Yogyakarta, 55281 Indonesia
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34
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Modification of soy protein isolate by glutaminase for nanocomplexation with curcumin. Food Chem 2018; 268:504-512. [DOI: 10.1016/j.foodchem.2018.06.059] [Citation(s) in RCA: 62] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2018] [Revised: 05/20/2018] [Accepted: 06/12/2018] [Indexed: 12/21/2022]
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35
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Fathi N, Almasi H, Pirouzifard MK. Effect of ultraviolet radiation on morphological and physicochemical properties of sesame protein isolate based edible films. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.07.018] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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36
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Isolation and Characterization of Pectic Polysaccharide Fraction from In Vitro Suspension Culture of Fumaria officinalis L. INT J POLYM SCI 2018. [DOI: 10.1155/2018/5705036] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
In the current study, an acidic polysaccharide from the in vitro suspension culture of Fumaria officinalis L. was obtained by extraction with 0.8% (w/v) aqueous ammonium oxalate. The polysaccharide fraction mainly consisted of galacturonic acid (41.0%), followed by galactose (7.3%) and arabinose (5.6%). This suggests the presence of arabinogalactan side chains in the rhamnogalacturonan-I segment of the studied pectin, which was mainly built up by homogalacturonan segments. The pectin was evaluated as low-methyl-esterified (45.0%) with degree of acetylation 3.4%. The polymer fraction was consisted of different molecular weight populations in the range of 6–600 kDa. The high amount of 4-L-hydroxyproline (11.7% of total protein) and the specific positive reaction to Yariv’s phenylglycoside reagent indicated the presence of an arabinogalactan protein in the cell walls. The functional properties of the polysaccharide fraction were evaluated, as it possessed better water-holding capacity than oil-holding capacity. The studied pectin demonstrated significant foaming ability and promising emulsifying properties in a concentration 1%. Therefore, the isolated polysaccharide fraction could be successfully used as emulsifier and foaming agent in food products and pharmaceutical supplements.
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37
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Karaman E, Karabiber E, Yılmaz E. Physicochemical and functional properties of the cold press lemon, orange, and grapefruit seed meals. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2018. [DOI: 10.3920/qas2017.1218] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- E. Karaman
- Çanakkale Onsekiz Mart University, Faculty of Engineering, Department of Food Engineering, 17020, Çanakkale, Turkey
| | - E.B. Karabiber
- Çanakkale Onsekiz Mart University, Faculty of Engineering, Department of Food Engineering, 17020, Çanakkale, Turkey
| | - E. Yılmaz
- Çanakkale Onsekiz Mart University, Faculty of Engineering, Department of Food Engineering, 17020, Çanakkale, Turkey
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38
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Functional, nutritional and flavor characteristic of soybean proteins obtained through reverse micelles. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.08.024] [Citation(s) in RCA: 47] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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39
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Feyzi S, Milani E, Golimovahhed QA. Grass Pea (Lathyrus sativus L.) Protein Isolate: The Effect of Extraction Optimization and Drying Methods on the Structure and Functional Properties. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.07.031] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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40
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Gómez-Arellano A, Jiménez-Islas H, Castrejón-González EO, Medina-Torres L, Dendooven L, Escamilla-Silva EM. Rheological behaviour of sesame (Sesamum indicum L.) protein dispersions. FOOD AND BIOPRODUCTS PROCESSING 2017. [DOI: 10.1016/j.fbp.2017.09.010] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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41
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Cao B, Fang L, Liu C, Min W, Liu J. Effects of high hydrostatic pressure on the functional and rheological properties of the protein fraction extracted from pine nuts. FOOD SCI TECHNOL INT 2017; 24:53-66. [DOI: 10.1177/1082013217726883] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Baiying Cao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
- College of Food Engineering, Jilin Engineering Normal University, Changchun, China
| | - Li Fang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
- National Engineering Laboratory on Wheat and Corn Further Processing, Changchun, China
| | - Chunlei Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
- National Engineering Laboratory on Wheat and Corn Further Processing, Changchun, China
| | - Weihong Min
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
- National Engineering Laboratory on Wheat and Corn Further Processing, Changchun, China
| | - Jingsheng Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
- National Engineering Laboratory on Wheat and Corn Further Processing, Changchun, China
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42
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Physical and chemical characteristics of encapsulated goldenberry ( Physalis peruviana L.) juice powder. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.05.007] [Citation(s) in RCA: 47] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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43
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Characterization and functional properties of protein isolates from wild almond. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9553-y] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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44
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Sarker M, Tomczak N, Lim S. Protein Nanocage as a pH-Switchable Pickering Emulsifier. ACS APPLIED MATERIALS & INTERFACES 2017; 9:11193-11201. [PMID: 28290652 DOI: 10.1021/acsami.6b14349] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Encapsulation of active compounds in Pickering emulsions using bioderived protein-based stabilizers holds potential for the development of novel formulations in the fields of foods and cosmetics. We employ a dodecahedron hollow protein nanocage as a pH-switchable Pickering emulsifier. E2 protein nanocages are derived from pyruvate dehydrogenase multienzyme complex from Geobacillus stearothermophilus which adsorb at the oil/water interface at neutral and basic pH's and stabilize the Pickering emulsions, while in the acidic range, at pH ∼4, the emulsion separates into emulsion and serum phases due to flocculation. The observed process is reversible for at least five cycles. Optimal formulation of a Pickering emulsion composed of rosemary oil, an essential oil, and water has been achieved by ultrasonication and results in droplets of approximately 300 nm in diameter with an oil/water ratio of 0.11 (v/v) and 0.30-0.35% (wt %). Ionic stabilization is observed for concentrations up to 250 mM NaCl and pH values from 7 to 11. The emulsions are stable for at least 10 days when stored at different temperatures up to 50 °C. The resulting Pickering emulsions of different compositions also form a gel-like structure and show shear thinning behavior under shear stress at a higher oil/water ratio.
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Affiliation(s)
- Mridul Sarker
- School of Chemical and Biomedical Engineering, Nanyang Technological University , 70 Nanyang Drive, Singapore 637457
| | - Nikodem Tomczak
- Institute of Materials Research and Engineering, A*STAR (Agency for Science, Technology and Research) , 2 Fusionopolis Way, Innovis, Singapore 138634
| | - Sierin Lim
- School of Chemical and Biomedical Engineering, Nanyang Technological University , 70 Nanyang Drive, Singapore 637457
- NTU-Northwestern Institute for Nanomedicine, Nanyang Technological University , 50 Nanyang Drive, Singapore 637553
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45
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Yılmaz E, Emir DD. Compositional and functional characterisation of poppy seed (Papaver somniferum L.) press cake meals. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2017. [DOI: 10.3920/qas2016.0863] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- E. Yılmaz
- Çanakkale Onsekiz Mart University, Faculty of Engineering, Department of Food Engineering, Terzioğlu Campus, 17020 Çanakkale, Turkey
| | - D. Dündar Emir
- Çanakkale Onsekiz Mart University, Faculty of Engineering, Department of Food Engineering, Terzioğlu Campus, 17020 Çanakkale, Turkey
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Waghmare AG, Salve MK, LeBlanc JG, Arya SS. Concentration and characterization of microalgae proteins from Chlorella pyrenoidosa. BIORESOUR BIOPROCESS 2016. [DOI: 10.1186/s40643-016-0094-8] [Citation(s) in RCA: 108] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
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Yilmaz E, Emir DD. Extraction and Functional Properties of Proteins from Pre-roasted and Enzyme Treated Poppyseed ( Papaver somniferum L.) Press Cakes. J Oleo Sci 2016; 65:319-29. [DOI: 10.5650/jos.ess15228] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Emin Yilmaz
- Çanakkale Onsekiz Mart University, Faculty of Engineering, Department of Food Engineering
| | - Dilek Dündar Emir
- Çanakkale Onsekiz Mart University, Faculty of Engineering, Department of Food Engineering
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Piornos JA, Burgos-Díaz C, Ogura T, Morales E, Rubilar M, Maureira-Butler I, Salvo-Garrido H. Functional and physicochemical properties of a protein isolate from AluProt-CGNA: A novel protein-rich lupin variety (Lupinus luteus). Food Res Int 2015; 76:719-724. [PMID: 28455057 DOI: 10.1016/j.foodres.2015.07.013] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2015] [Revised: 07/05/2015] [Accepted: 07/06/2015] [Indexed: 11/19/2022]
Abstract
This study describes the isolation of proteins from the novel lupin variety AluProt-CGNA (Lupinus luteus) and the influence of pH and NaCl on their functional properties. AluProt-CGNA variety showed to have a great protein content in dehulled seeds (60.60g protein/100g, dry matter), which is higher than soybean and other lupin varieties. A lupin protein isolate (97.54g protein/100g) from AluProt-CGNA, LPIA, was prepared from lupin flour by alkali solubilization and isoelectric precipitation. The solubility profile of the LPIA was affected by pH, where the minimal values were observed at pH values close to its isoelectric point range (pH4-5). The highest values of water absorption capacity (1.71cm3H2O/g protein), oil absorption capacity (1.43g trapped oil/g protein), emulsifying capacity (61.94%), emulsion stability (96.43%), foaming capacity (114.29%), foam stability (65.69%) and least gelation concentration (20g/100cm3) were observed at pH values lower and higher than its isoelectric point. In the presence of 100mM of NaCl, their functional properties were improved. SDS-PAGE showed that LPIA mainly contained high molecular weight proteins (α and β-conglutin). These results are useful for increasing the utilization of this protein isolate as a potential functional ingredient in food industry.
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Affiliation(s)
- José A Piornos
- Agriaquaculture Nutritional Genomic Center, CGNA, Technology and Processes Unit, Temuco, Chile
| | - César Burgos-Díaz
- Agriaquaculture Nutritional Genomic Center, CGNA, Technology and Processes Unit, Temuco, Chile.
| | - Takahiro Ogura
- Agriaquaculture Nutritional Genomic Center, CGNA, Genomics and Bioinformatics Unit, Temuco, Chile
| | - Eduardo Morales
- Agriaquaculture Nutritional Genomic Center, CGNA, Technology and Processes Unit, Temuco, Chile
| | - Mónica Rubilar
- Agriaquaculture Nutritional Genomic Center, CGNA, Technology and Processes Unit, Temuco, Chile; Scientific and Technological Bioresource Nucleus, BIOREN, Universidad de La Frontera, Temuco, Chile; Department of Chemical Engineering, Universidad de La Frontera, Temuco, Chile
| | - Iván Maureira-Butler
- Agriaquaculture Nutritional Genomic Center, CGNA, Genomics and Bioinformatics Unit, Temuco, Chile
| | - Haroldo Salvo-Garrido
- Agriaquaculture Nutritional Genomic Center, CGNA, Genomics and Bioinformatics Unit, Temuco, Chile; Centro Regional de Investigación Carillanca, INIA, Temuco, Chile
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49
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Mune MAM, Sogi DS. Emulsifying and Foaming Properties of Protein Concentrates Prepared from Cowpea and Bambara Bean Using Different Drying Methods. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2015.1023399] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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50
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Wang B, Jiang Y, Liu J, Zhang W, Pan S, Mao Y. Physicochemical and Functional Properties of Tea Protein. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2014. [DOI: 10.1080/10942912.2013.787537] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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