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Zang Z, Tian J, Chou S, Lang Y, Tang S, Yang S, Yang Y, Jin Z, Chen W, Liu X, Huang W, Li B. Investigation on the interaction mechanisms for stability of preheated whey protein isolate with anthocyanins from blueberry. Int J Biol Macromol 2024; 255:127880. [PMID: 37944731 DOI: 10.1016/j.ijbiomac.2023.127880] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2023] [Revised: 10/24/2023] [Accepted: 11/02/2023] [Indexed: 11/12/2023]
Abstract
Proteins and anthocyanins coexist in complex food systems. This research mainly studied the steady-state protective design and mechanism of the preheated protein against anthocyanins. Multispectral and molecular dynamics are utilized to illustrate the interaction mechanism between preheated whey protein isolate (pre-WPI) and anthocyanins. The pre-WPI could effectively protect the stability of anthocyanins, and the effect was better than that of the natural whey protein isolate (NW). Among them, NW after preheating treatment at 55 °C showed better protection against anthocyanin stability. Fluorescence studies indicated that pre-WPI there existed a solid binding affinity and static quenching for malvidin-3-galactoside (M3G). Multispectral data showed a significant variation in the secondary structure of pre-WPI. Furthermore, molecular dynamics simulation selects AMBER18 as the protein force field, and the results showed that hydrogen bonding participated as an applied force. Compared with NW, pre-WPI could better wrap anthocyanins and avoid damage to the external environment due to tightening of the pockets. Protein protects anthocyanins from degradation, and this protective effect is influenced by the preheating temperature of protein and the structure of protein. On the basis of the above results, it is possible to pinpoint the interaction mechanism between preheated proteins and anthocyanins.
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Affiliation(s)
- Zhihuan Zang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Jinlong Tian
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
| | - Shurui Chou
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Yuxi Lang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Siyi Tang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Shufang Yang
- Zhejiang Lanmei Technology Co., Ltd. Zhuji, Zhejiang 311800, China
| | - Yiyun Yang
- Zhejiang Lanmei Technology Co., Ltd. Zhuji, Zhejiang 311800, China
| | - Zhufeng Jin
- Zhejiang Lanmei Technology Co., Ltd. Zhuji, Zhejiang 311800, China
| | - Wei Chen
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Xiaoli Liu
- Jiangsu Academy of Agricultural Sciences, Institution of Argo-product Processing, Nanjing 210014, China
| | - Wuyang Huang
- Jiangsu Academy of Agricultural Sciences, Institution of Argo-product Processing, Nanjing 210014, China
| | - Bin Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
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Zhang RY, Wang PF, Li HX, Yang YJ, Rao SQ. Enhanced Antibacterial Efficiency and Anti-Hygroscopicity of Gum Arabic-ε-Polylysine Electrostatic Complexes: Effects of Thermal Induction. Polymers (Basel) 2023; 15:4517. [PMID: 38231920 PMCID: PMC10708452 DOI: 10.3390/polym15234517] [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: 10/27/2023] [Revised: 11/18/2023] [Accepted: 11/22/2023] [Indexed: 01/19/2024] Open
Abstract
The aim of this investigation was to scrutinize the effects of a thermal treatment on the electrostatic complex formed between gum arabic (GA) and ε-polylysine (ε-PL), with the goal of improving the antibacterial properties and reducing the hygroscopicity of ε-PL. The heated complex with a ratio of 1:4 exhibited an encapsulation efficiency of 93.3%. Additionally, it had an average particle size of 350.3 nm, a polydispersity index of 0.255, and a zeta potential of 18.9 mV. The formation of the electrostatic complex between GA and ε-PL was confirmed through multispectral analysis, which demonstrated the participation of hydrogen bonding and hydrophobic and electrostatic interactions, as well as the enhanced effect of heat treatment on these forces within the complex. The complex displayed a core-shell structure, with a regular distribution and a shape that was approximately spherical, as observed in the transmission electron microscopy images. Additionally, the heated GA-ε-PL electrostatic composite exhibited favorable antibacterial effects on Salmonella enterica and Listeria monocytogenes, with reduced minimum inhibitory concentrations (15.6 μg/mL and 62.5 μg/mL, respectively) and minimum bactericidal concentrations (31.3 μg/mL and 156.3 μg/mL, respectively) compared to free ε-PL or the unheated electrostatic composite. Moreover, the moisture absorption of ε-PL reduced from 92.6% to 15.0% in just 48 h after being incorporated with GA and subsequently subjected to heat. This research showed a way to improve the antibacterial efficiency and antihygroscopicity of ε-PL, reducing its application limitations as an antimicrobial substance to some extent.
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Affiliation(s)
- Ru-Yi Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (R.-Y.Z.); (Y.-J.Y.)
| | - Peng-Fei Wang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (P.-F.W.); (H.-X.L.)
| | - Hua-Xiang Li
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (P.-F.W.); (H.-X.L.)
| | - Yan-Jun Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (R.-Y.Z.); (Y.-J.Y.)
| | - Sheng-Qi Rao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (R.-Y.Z.); (Y.-J.Y.)
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (P.-F.W.); (H.-X.L.)
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Bahraminejad E, Paliwal D, Sunde M, Holt C, Carver JA, Thorn DC. Amyloid fibril formation by α S1- and β-casein implies that fibril formation is a general property of casein proteins. BIOCHIMICA ET BIOPHYSICA ACTA. PROTEINS AND PROTEOMICS 2022; 1870:140854. [PMID: 36087849 DOI: 10.1016/j.bbapap.2022.140854] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/09/2022] [Revised: 08/31/2022] [Accepted: 09/02/2022] [Indexed: 06/15/2023]
Abstract
Caseins are a diverse family of intrinsically disordered proteins present in the milks of all mammals. A property common to two cow paralogues, αS2- and κ-casein, is their propensity in vitro to form amyloid fibrils, the highly ordered protein aggregates associated with many age-related, including neurological, diseases. In this study, we explored whether amyloid fibril-forming propensity is a general feature of casein proteins by examining the other cow caseins (αS1 and β) as well as β-caseins from camel and goat. Small-angle X-ray scattering measurements indicated that cow αS1- and β-casein formed large spherical aggregates at neutral pH and 20°C. Upon incubation at 65°C, αS1- and β-casein underwent conversion to amyloid fibrils over the course of ten days, as shown by thioflavin T binding, transmission electron microscopy, and X-ray fibre diffraction. At the lower temperature of 37°C where fibril formation was more limited, camel β-casein exhibited a greater fibril-forming propensity than its cow or goat orthologues. Limited proteolysis of cow and camel β-casein fibrils and analysis by mass spectrometry indicated a common amyloidogenic sequence in the proline, glutamine-rich, C-terminal region of β-casein. These findings highlight the persistence of amyloidogenic sequences within caseins, which likely contribute to their functional, heterotypic self-assembly; in all mammalian milks, at least two caseins coalesce to form casein micelles, implying that caseins diversified partly to avoid dysfunctional amyloid fibril formation.
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Affiliation(s)
- Elmira Bahraminejad
- Research School of Chemistry, The Australian National University, Acton, ACT 2601, Australia
| | - Devashi Paliwal
- Research School of Chemistry, The Australian National University, Acton, ACT 2601, Australia
| | - Margaret Sunde
- School of Medical Sciences, Faculty of Medicine and Health, and Sydney Nano, The University of Sydney, Sydney, NSW 2006, Australia
| | - Carl Holt
- Institute of Molecular, Cell and Systems Biology, University of Glasgow, Glasgow G12 8QQ, United Kingdom
| | - John A Carver
- Research School of Chemistry, The Australian National University, Acton, ACT 2601, Australia
| | - David C Thorn
- Research School of Chemistry, The Australian National University, Acton, ACT 2601, Australia.
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Development of low glycemic index instant Phirni (pudding) mix-its visco-thermal, morphological and rheological characterization. Sci Rep 2022; 12:10710. [PMID: 35739179 PMCID: PMC9225996 DOI: 10.1038/s41598-022-15060-6] [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: 02/09/2022] [Accepted: 06/17/2022] [Indexed: 11/27/2022] Open
Abstract
High amylose rice (HAR) and carboxymethyl cellulose (CMC) are the preferred choices for enhancement of resistant starch content and lowering of glycemic index in dairy desserts. The effects of different levels of skimmed milk powder (SMP): HAR flour (45:55 to 75:25) and CMC (0.1 to 1%) were investigated on physical characteristics of dry-mix and on texture profile parameters, resistant starch (RS), predicted glycemic index (pGI), glycemic load (GL) and overall acceptability of phirni (a traditional milk pudding). Design expert predicted SMP (70): HAR (30) and CMC (0.8%) as optimum levels for reducing the pGI and maximizing the RS content and other quality characteristics in phirni. RS content of phirni (4.38%) prepared from optimized dry-mix (ODM) was higher while pGI (48.12) and GL (7.50) were lower as compared to phirni prepared from market dry-mix (MDM). The visco-thermal properties of ODM and MDM also showed significant variations. Storage modulus (Gʹ) and loss modulus (Gʹʹ) indicated that ODM phirni was less solid than MDM phirni. Scanning electron micrographs showed fused structures in ODM, while coarse sheet like structures were observed across the surface of MDM. Thus, ODM can be a promising substitute for the available milk desserts for diabetic patients.
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Song J, Sun C, Xiang Y, Xie Y, Mata A, Fang Y. Fabrication of Composite Structures of Lysozyme Fibril-Zein using Antisolvent Precipitation: Effects of Blending and pH Adjustment Sequences. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:11802-11809. [PMID: 32991798 DOI: 10.1021/acs.jafc.0c03757] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Antisolvent precipitation is a widely used method to fabricate prolamin-based composites. In the present study, composite structures of lysozyme amyloid fibrils with zein proteins were fabricated using the antisolvent precipitation method by applying different blending and pH adjustment sequences. Globular prolamins were bound to the amyloid fibrils to combine their respective advantages. The dynamic light scattering showed that the composites with a characteristic stabilized behavior (43.60 ± 1.75 mV ∼ 35.20 ± 0.65 mV) were formed at pH 4.0-5.0, in which noncovalent interactions between fibril and particles occurred. Two different structures: fruit tree-like structure and beaded-like structure, were presented in AFM and TEM images due to the different pH adjustment sequences, while blending sequences had negligible effect on the morphology of the composites. A fruit tree-like entity was detected for lysozyme fibril-zein composites, where its "branches" bear zein globular particles. A beaded-like structure was observed for lysozyme fibril-zein composites, where lysozyme fibril was the thread and zein aggregates were the beads. The potential mechanism of this phenomenon can be explained as the fruit tree-like structure being primarily formed through electrostatic interactions while the beaded-like structure is mainly caused by hydrophobic interactions. The composites of fruit tree-like structures hold a more promising stability than those with beaded-like structures. The results of this research would give constructive information for the fabrication of amyloid fibril-prolamin protein composites, which may exhibit the combined advantages of each components and have potential applications in encapsulation and protection of bioactive substances and stabilizing emulsions.
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Affiliation(s)
- Jingru Song
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Cuixia Sun
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yanwei Xiang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yun Xie
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Analucia Mata
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yapeng Fang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
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Complexation between whey protein and octenyl succinic anhydride (OSA)-modified starch: Formation and characteristics of soluble complexes. Food Res Int 2020; 136:109350. [PMID: 32846540 DOI: 10.1016/j.foodres.2020.109350] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2020] [Revised: 05/19/2020] [Accepted: 05/23/2020] [Indexed: 11/20/2022]
Abstract
Mixed systems of protein and polysaccharide are widely used in the food industry. It is important for food manufacturers to understand their interactions. In this study, the formation of complexes between whey protein isolate (WPI) and octenyl succinic anhydride (OSA)-modified starch was investigated as a function of pH and protein: starch ratio. OSA-modified starch tended to interact with heated WPI (HWPI) rather than non-heated WPI (NWPI), and the optimum conditions for their complexation were a protein: starch ratio of 1:10 and pH 4.5, probably driven by both electrostatic and hydrophobic interactions. The effects of the degree of substitution (DS) and molecular weight (Mw) of OSA-modified starch on the properties of the complexes formed under the optimum conditions were investigated using absorbance measurements (at 515 nm). Soluble complexes (HWPI-OSA SC) between 0.5% (w/v) HWPI and 5% (w/v) OSA-modified starch with a Mw of 19.24 ± 0.07 × 104 g/mol and a DS of 4.29 ± 0.11% could be formed at pH 4.5. The structure of HWPI-OSA SC was examined using transmission electron microscopy (TEM), scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy (FTIR). Characterization of the HWPI-OSA SC revealed that the intermolecular interactions between HWPI and OSA-modified starch led to their different characteristics from HWPI and OSA-modified starch alone.
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Stounbjerg L, Andreasen B, Ipsen R. Microparticles formed by heating potato protein—polysaccharide electrostatic complexes. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.05.041] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Li M, Wu J, Chen Z, Wu T. Improving the Solubility of Myofibrillar Proteins (MPs) by Mixing with Sodium Alginate: Effects of pH, Mixing Ratios and Preheating of MPs. FOOD BIOPHYS 2019. [DOI: 10.1007/s11483-019-09605-y] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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9
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Wang Z, Zhang S, Vardhanabhuti B. Foaming Properties of Whey Protein Isolate and λ-Carrageenan Mixed Systems. J Food Sci 2015; 80:N1893-902. [DOI: 10.1111/1750-3841.12940] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2014] [Accepted: 05/15/2015] [Indexed: 11/29/2022]
Affiliation(s)
- Zhengshan Wang
- Dept. of Food Science; Univ. of Missouri; Columbia MO 65211 U.S.A
| | - Sha Zhang
- Dept. of Food Science; Univ. of Missouri; Columbia MO 65211 U.S.A
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