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Zhang Y, Wang Z, Liu J, Liu H, Li Z, Liu J. Interactions of different polyphenols with wheat germ albumin and globulin: Alterations in the conformation and emulsification properties of proteins. Food Chem 2024; 457:140129. [PMID: 38908242 DOI: 10.1016/j.foodchem.2024.140129] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2024] [Revised: 05/27/2024] [Accepted: 06/13/2024] [Indexed: 06/24/2024]
Abstract
In this study, chlorogenic acid (CA), piceatannol (PIC), epigallocatechin-3-gallate (EGCG) and ferulic acid (FA) was selected to explore the influence of polyphenol on the structural properties of wheat germ albumin (WGA) and wheat germ globulin (WGG). The emulsifying properties of the emulsions prepared by WGA-EGCG complex were also evaluated. The results indicated that all polyphenols could significantly enhance the antioxidant capacity of WGA and WGG. In particular, EGCG increased the ratio of random coil in WGA and WGG, resulting in protein unfolding and shifting from an order to disorder structure. In addition, lipid oxidation and protein oxidation of the soybean oil emulsion was significantly slowed down by WGA-EGCG. The stability of the emulsions under various environmental stress and the storage time was significantly improved by WGA-EGCG. These findings can provide a reference for expanding the application of wheat germ protein in food industry.
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Affiliation(s)
- Yiman Zhang
- National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible by-products), Beijing Technology & Business University, 100048 Beijing, China
| | - Ziyuan Wang
- National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible by-products), Beijing Technology & Business University, 100048 Beijing, China.
| | - Jiayuan Liu
- National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible by-products), Beijing Technology & Business University, 100048 Beijing, China
| | - Hongzhi Liu
- National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible by-products), Beijing Technology & Business University, 100048 Beijing, China
| | - Zhaofeng Li
- School of Food Science and Technology, Jiangnan University, 214122 Wuxi, China
| | - Jie Liu
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, 100048, China; National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible by-products), Beijing Technology & Business University, 100048 Beijing, China.
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The effect of chitosan oligosaccharides on the shelf-life and quality of fresh wet noodles. Carbohydr Polym 2023; 309:120704. [PMID: 36906365 DOI: 10.1016/j.carbpol.2023.120704] [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: 11/22/2022] [Revised: 02/08/2023] [Accepted: 02/13/2023] [Indexed: 02/18/2023]
Abstract
In this study, the effects of chitosan oligosaccharides (COS) on the microbial stability and quality properties of fresh wet noodles were evaluated. The addition of COS prolonged the shelf-life of fresh wet noodles at 4 °C by 3-6 days and effectively inhibited the growth of acidity value. However, the presence of COS increased the cooking loss of noodles significantly (P < 0.05) and decreased the hardness as well as tensile strength significantly (P < 0.05). The enthalpy of gelatinization (ΔH) was decreased by COS in the differential scanning calorimetry (DSC) analysis. Meanwhile, the addition of COS decreased the relative crystallinity of starch (from 24.93 % to 22.38 %) without changing the type of X-ray diffraction pattern, revealing that COS weakened the structural stability of starch. In addition, COS was observed to impair the development of compact gluten network by confocal laser scanning micrographs. Further, the free-sulfhydryl groups content and sodium dodecyl sulphate-extractable protein (SDS-EP) values of cooked noodles increased significant (P < 0.05), confirming the obstruction on the polymerization of gluten proteins during the hydrothermal process. Although COS adversely affected the quality of noodles, it was outstanding and feasible for the preservation of fresh wet noodles.
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Ma J, Chen H, Chen W, Wu J, Li Z, Zhang M, Zhong Q, Chen W. Effects of heat treatment and pH on the physicochemical and emulsifying properties of coconut (Cocos nucifera L.) globulins. Food Chem 2022; 388:133031. [PMID: 35483287 DOI: 10.1016/j.foodchem.2022.133031] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 04/03/2022] [Accepted: 04/19/2022] [Indexed: 11/26/2022]
Abstract
The present study aimed to assess the effects of heat treatment (70-90 °C) and pH (pH 3-11) on the physicochemical, structural, and emulsifying properties of coconut globulins (CG). The results revealed that the emulsifying property was improved with increasing temperature due to the denaturation degree of CG. CG had a better emulsifying property at pH 3 but showed the worst emulsifying property at pH 5 due to its lowest solubility, surface hydrophobicity, and absolute value of zeta potential. The best emulsifying stability was detected at pH 11 with 90 °C heating. SDS-PAGE indicated that the formation of aggregates cross-linked by covalent bonds was the main reason for the better emulsion stability at pH 3 and pH 11 with 90 °C heating. The secondary structure showed that CG had more α-helix and β-turn contents as well as fewer β-sheet contents at pH 3 and pH 11 with 90 °C heating.
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Affiliation(s)
- Jingrong Ma
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, PR China
| | - Haiming Chen
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, PR China.
| | - Weijun Chen
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, PR China
| | - Jilin Wu
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, PR China
| | - Zengqing Li
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, PR China
| | - Ming Zhang
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, PR China
| | - Qiuping Zhong
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, PR China
| | - Wenxue Chen
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, PR China.
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Chitosan improves storage stability of wheat-embryo globulin. Int J Biol Macromol 2022; 199:287-297. [PMID: 35026218 DOI: 10.1016/j.ijbiomac.2022.01.005] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2021] [Revised: 12/14/2021] [Accepted: 01/01/2022] [Indexed: 11/21/2022]
Abstract
Wheat-embryo globulin (WEG) has been shown to confer health benefits, however, it often forms aggregates during industrial production, which decrease its quality and efficacy. In this study, electrostatic interaction between chitosan (CS) and the protein was used to stabilize WEG. Initially, it was observed that the solubility of WEG was lowest in the pH range of 4-5, and its isoelectric point was 4.70. Next, the optimal preparation conditions for CS-WEG complex were pH of 5.903, combination ratio of 1.05, and ionic strength of 77.070 mM. Finally, characterization of the zeta-potential, particle size, rheological properties and fluorescence microscopy of the composite, it was found that addition of CS significantly increased the zeta potential, reduced poly dispersity index, and reduced the particle size to a certain extent. Moreover, addition of CS caused shear thinning and increased viscosity of the complex, but decreased the dispersion stability over time. In summary, these results revealed that CS mainly increased the apparent viscosity and the electrostatic interaction of WEG to improve the dispersion stability when it slowly polymerized with WEG. This study provides important ideas for improving industrialized production of WEG.
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Li S, Zhao W, Liu S, Li P, Zhang A, Zhang J, Wang Y, Liu Y, Liu J. Characterization of nutritional properties and aroma compounds in different colored kernel varieties of foxtail millet (Setaria italica). J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103248] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Composition, characteristics and health promising prospects of black wheat: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.037] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Meriles SP, Steffolani ME, León AE, Penci MC, Ribotta PD. Physico-chemical characterization of protein fraction from stabilized wheat germ. Food Sci Biotechnol 2019; 28:1327-1335. [PMID: 31695931 DOI: 10.1007/s10068-019-00594-9] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2018] [Revised: 02/18/2019] [Accepted: 02/22/2019] [Indexed: 11/30/2022] Open
Abstract
Wheat germ shows the highest nutritional value of the kernel. It is highly susceptible to rancidity due to high content of unsaturated fat and presence of oxidative and hydrolytic enzymes. In order to improve its shelf life, it is necessary to inactivate these enzymes by a thermal process. In this work the functional properties and some characteristics of the protein fraction of treated wheat germ were evaluated. Sequential extraction of proteins showed loss of protein solubility and formation of aggregates after heating. DSC thermograms showed that wheat germ treated for 20 min at 175 °C reached a protein denaturation degree of ~ 77%. The stabilization process of wheat germ affected significantly some functional properties, such as foaming stability and protein solubility at pH 2 and pH 8. Nevertheless, heating did not affect the water holding, oil holding and foaming capacity of protein isolates.
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Affiliation(s)
- Silvina Patricia Meriles
- 1Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC). Universidad Nacional de Córdoba - CONICET, Juan Filloy S/N Córdoba, X5016GCA Córdoba, Argentina
| | - Maria Eugenia Steffolani
- 1Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC). Universidad Nacional de Córdoba - CONICET, Juan Filloy S/N Córdoba, X5016GCA Córdoba, Argentina
- 2Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, Córdoba, Argentina
| | - Alberto Edel León
- 1Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC). Universidad Nacional de Córdoba - CONICET, Juan Filloy S/N Córdoba, X5016GCA Córdoba, Argentina
- 2Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, Córdoba, Argentina
| | - Maria Cecilia Penci
- 1Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC). Universidad Nacional de Córdoba - CONICET, Juan Filloy S/N Córdoba, X5016GCA Córdoba, Argentina
- 4Facultad de Ciencias Exactas Físicas y Naturales, Universidad Nacional de Córdoba, Córdoba, Argentina
| | - Pablo Daniel Ribotta
- 1Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC). Universidad Nacional de Córdoba - CONICET, Juan Filloy S/N Córdoba, X5016GCA Córdoba, Argentina
- 3Instituto Superior de Investigación, Desarrollo y Servicios en Alimentos, SECYT, Universidad Nacional de Córdoba, Córdoba, Argentina
- 4Facultad de Ciencias Exactas Físicas y Naturales, Universidad Nacional de Córdoba, Córdoba, Argentina
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Tian SQ, Chen ZC, Wei YC. Measurement of colour-grained wheat nutrient compounds and the application of combination technology in dough. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.07.018] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Wagatsuma M, Miyajima A, Yoshii T, Watanabe M, Aida TM, Smith Jr. RL. Preparation of Soluble Peptide from Defatted Soybean in the Presence of Base Additives in Hydrothermal Condition and Evaluation of its Function. KAGAKU KOGAKU RONBUN 2018. [DOI: 10.1252/kakoronbunshu.44.78] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
| | | | | | - Masaru Watanabe
- Graduate school of Environment, Tohoku Univesity
- Research Center of Supercritical Fluid Technology, Department of Chemical Engineering, Tohoku University
| | - Taku M. Aida
- Graduate school of Environment, Tohoku Univesity
| | - Richard Lee Smith Jr.
- Graduate school of Environment, Tohoku Univesity
- Research Center of Supercritical Fluid Technology, Department of Chemical Engineering, Tohoku University
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