Kinetic and thermodynamic compensation. A current and practical review for foods

Comment on "Aggregation Interface and Rigid Spots Sustain the Stable Framework of a Thermophilic N-Demethylase"

The thermal properties of proteins are very important in industrial, agricultural, and food chemistry. A recent article (Li, B., et al. J. Agric. Food Chem. 2023, 71, 5614-5629) examines the thermal denaturation of enzymes TrSOX and BSOX by measuring the enthalpy change and melting temperature in the denaturation. In this work, we report the numerical values of entropy in the denaturation of proteins and show that both proteins TrSOX and BSOX exhibit enthalpy-entropy compensation in thermal denaturation, which results in a limited variation of melting temperature in both proteins. Our analysis may serve to improve our understanding of thermal properties in proteins in food chemistry.

Browning Behavior of Calcium Maltobionate-water System

The purpose of the present study was to clarify the browning behavior of calcium maltobionate (CaMb). CaMb samples with varying water content (0-50 %) and water activity (0-0.98) were prepared. Absorbance due to the browning of CaMb-water samples increased linearly with an increase in holding time, and the browning rate was evaluated as a pseudo-zero-order reaction at each temperature (353-413 K). The effect of temperature on the browning rate of CaMb samples was analyzed using the Arrhenius formula, and the pre-exponential factor and activation energy were determined. In addition, the browning rate at 298 K (typical ambient condition) was determined according to the Arrhenius behavior. The browning rate at 298 K slightly decreased, markedly increased, and then decreased with an increase in water content and water activity. This behavior can be explained by the monolayer effect, plasticizing effect, and dilution effect of water molecules. There was a linear relationship between the natural logarithm of the pre-exponential factor and activation energy according to the thermodynamic compensation rule. The effect of water content on the activation energy was fitted using the cubic function. From these results, an approach for prediction of the browning of CaMB during thermal condensation was established.

Determining the heat of desorption for cassava products based on data measured by an automated gravimetric moisture sorption system

BACKGROUND

The isosteric heat of desorption is vital in evaluating the energy performance of food dryers. The isosteric heat of desorption was investigated for different cassava (Manihot esculenta Crantz) products prepared as flour or starch, with and without fermentation. An automated moisture sorption gravimetric analyser was used to measure the desorption isotherms over 10-90% relative humidity of the drying air at temperatures ranging from 25 to 65 °C.

RESULTS

Analysis of variance showed an imperceptible contribution of the preparation method in the measured desorption data. This finding also agreed with microscopical images, which revealed the lack of compelling structural differences among different products. A set of empirical sorption equations suggested by the ASAE standard was examined over the measured desorption isotherms. The standard error of estimation was found to be in the acceptable range of 2.36-3.71%. Furthermore, the fulfilment of the enthalpy-entropy compensation theory was considered as an additional criterion in the thermodynamic results of different sorption equations, besides their fitting adequacy. The modified Chung-Pfost equation has proved to be the most suitable equation for cassava products, as it is capable of reflecting the temperature dependency of the isosteric heat of desorption. The net isosteric heat of desorption obtained was in the range of 540-1110 kJ kg^-1 for 0.10 kg kg^-1 dry-basis moisture content and 52-108 kJ kg^-1 for 0.25 kg kg^-1 dry-basis moisture content.

CONCLUSION

These findings are technologically relevant for optimising common drying technologies such as flash and flatbed dryers. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Shelf-life prediction and storage stability of Aeromonas bacteriophage vB_AsM_ZHF

Phage therapy is a potential alternative to antibiotics for the treatment of bacterial infections. Due to the good antibacterial and therapeutic effects of phages, phage therapy has received attention and the demand for clinical applications has gradually increased. Phage storage stability and shelf life are key aspects of biopharmaceutical development and registration. In this study, Aeromonas salmonicida phage was stored at different temperatures for 12 months. We found that 4 °C was the optimal storage temperature. In the case of cryopreservation, 10% dimethyl sulfoxide (DMSO) was more effective at protecting the phage at -20 °C and -80 °C than 30% glycerin. Indeed, the phage titer decreased by only one order of magnitude within one year when DMSO was added. Hydroxyapatite (HAP) reduced the inactivation of phages by six orders of magnitude during storage at 28ºC for 1 year, significantly lower than that of in SM buffer. In addition, for excipients in lyophilization, tryptic soy broth (TSB) and tryptone or skim milk powder (SMP) in combination with trehalose alleviated phage inactivation during lyophilization and subsequent storage at 28 °C. Furthermore, a model for predicting the phage shelf-life was established with the Accelerated Stability Assessment Program (ASAP) based on the Arrhenius equation. The error of the model was less than 15% by comparing the predicted value with the actual value at 28 °C, indicating high accuracy. The study demonstrated the storage stability and shelf-life model of phage for the first time, which provided a theoretical basis for the development and application of phage products.

The mechanism for thermal-enhanced chaperone-like activity of α-crystallin against UV irradiation-induced aggregation of γD-crystallin

Exposure to solar UV irradiation damages γ-crystallin, leading to cataract formation via aggregation. α-Crystallin, as a small heat-shock protein (sHsps), efficiently suppresses this irreversible aggregation by selectively binding the denatured γ-crystallin monomer. In this study, liquid chromatography tandem mass spectrometry (LC-MS) was used to evaluate UV-325 nm irradiation-induced photodamage of human γD-crystallin in the presence of bovine α-crystallin, atomic force microscope (AFM) and dynamic light scattering (DLS) techniques were used to detect the quaternary structure changes of α-crystallin oligomer, and Fourier transform infrared (FTIR) spectroscopy and temperature-jump (T-jump) nanosecond time-resolved IR absorbance difference spectroscopy were used to probe the secondary structure changes of bovine α-crystallin. We find that the thermal-induced subunit dissociation of α-crystallin oligomer involves the breaking of hydrogen bonds at the dimeric interface, leading to three different spectral components at varied temperature regions as resolved from temperature-dependent IR spectra. Under UV-325 nm irradiation, unfolded γD-crystallin binds to the dissociated α-crystallin subunit to form αγ-complex, then follows the reassociation of αγ-complex to the partially dissociated α-crystallin oligomer. This prevents the aggregation of denatured γD-crystallin. The formation of the γD-bound α-crystallin oligomer is further confirmed by AFM and DLS analysis, which reveals an obvious size expansion in the reassociated αγ-oligomers. In addition, UV-325 nm irradiation causes a peptide bond cleavage of γD-crystallin at Ala158 in presence of α-crystallin. Our results suggest a very effective protection mechanism for subunits dissociated from α-crystallin oligomers against UV irradiation-induced aggregation of γD-crystallin, at an expense of a loss of a short C-terminal peptide in γD-crystallin.

Enthalpy-entropy compensation in the denaturation of proteins of bovine masseter and cutaneous trunci

Thermal properties of muscles are of great interest in meat science. A recent article (Vaskoska et al., 2021) examines the thermal denaturation of proteins in bovine muscles, masseter and cutaneous trunci, by measuring the enthalpy and melting temperature of the denaturation. In the present article, we report the numerical values of entropy in the denaturation of proteins. Furthermore, we describe a characteristic phenomenon, enthalpy-entropy compensation in the denaturation of bovine proteins. To our knowledge, this is the first observation of the compensation in situ condition. The analysis shown in this paper may develop a new approach in meat science by introducing a new parameter, entropy, that is rarely reported in relation to differential scanning calorimetry results in this field of research. Therefore, it may enhance our understanding of the thermal properties of meat from a physical chemistry perspective.

Kinetically driven successive sodic and potassic alteration of feldspar

The dynamic evolutions of fluid-mineral systems driving large-scale geochemical transformations in the Earth's crust remain poorly understood. We observed experimentally that successive sodic and potassic alterations of feldspar can occur via a single self-evolved, originally Na-only, hydrothermal fluid. At 600 °C, 2 kbar, sanidine ((K_,Na)AlSi₃O₈) reacted rapidly with a NaCl fluid to form albite (NaAlSi₃O₈); over time, some of this albite was replaced by K-feldspar (KAlSi₃O₈), in contrast to predictions from equilibrium reaction modelling. Fluorine accelerated the process, resulting in near-complete back-replacement of albite within 1 day. These findings reveal that potassic alteration can be triggered by Na-rich fluids, indicating that pervasive sequential sodic and potassic alterations associated with mineralization in some of the world's largest ore deposits may not necessarily reflect externally-driven changes in fluid alkali contents. Here, we show that these reactions are promoted at the micro-scale by a self-evolving, kinetically-driven process; such positive feedbacks between equilibrium and kinetic factors may be essential in driving pervasive mineral transformations.

Natural Yogurt Stabilized with Hydrocolloids from Butternut Squash (Cucurbita moschata) Seeds: Effect on Physicochemical, Rheological Properties and Sensory Perception

Stabilizers are ingredients employed to improve the technological properties of products. The food industry and consumers have recently become interested in the development of natural ingredients. In this work, the effects of hydrocolloids from butternut squash (Cucurbita moschata) seeds (HBSS) as stabilizers on the physicochemical, rheological, and sensory properties of natural yogurt were examined. HBSS improved the yogurt’s physical stability and physicochemical properties, decreasing syneresis and modifying the samples’ rheological properties, improving the assessment of sensory characteristics. The samples presented shear thinning behavior characterized by a decrease in viscosity with the increase of the shear rate; nevertheless, the samples showed a two-step yield stress. HBSS is an alternative as a natural stabilizer for the development of microstructured products.

Comment on "Physicochemical stimuli as tuning parameters to modulate the structure and stability of nanostructured lipid carriers and release kinetics of encapsulated antileprosy drugs" by R. Kanwar, M. Gradzielski, S. Prevost, G. Kaur, M. S. Appavou and S. K. Mehta, J. Mater. Chem. B, 2019, , 6539

In a recent article [R. Kanwar et al., J. Mater. Chem. B, 2019, 7(42), 6539-6555], the authors characterized the interactions between drug-loaded nanostructured lipid carriers and bovine serum albumin using thermodynamics. They found that the interactions are spontaneous and driven by entropy. In this present paper, we report our analysis of these results in terms of equilibrium thermodynamics to show that the binding reactions exhibit enthalpy-entropy compensation. Our findings may prove useful for designing nanostructured lipid carriers.

The Kinetics of Total Phenolic Content and Monomeric Flavan-3-ols during the Roasting Process of Criollo Cocoa

Cocoa beans are the main raw material for the manufacture of chocolate and are currently gaining great importance due to their antioxidant potential attributed to the total phenolic content (TPC) and the monomeric flavan-3-ols (epicatechin and catechin). The objective of this study was to determine the degradation kinetics parameters of TPC, epicatechin, and catechin during the roasting process of Criollo cocoa for 10, 20, 30, 40, and 50 min at 90, 110, 130, 150, 170, 190, and 200 °C. The results showed a lower degradation of TPC (10.98 ± 6.04%) and epicatechin (8.05 ± 3.01%) at 130 °C and 10 min of roasting, while a total degradation of epicatechin and a 92.29 ± 0.06% degradation of TPC was obtained at 200 °C and 50 min. Reaction rate constant (k) and activation energy (Ea) were 0.02–0.10 min⁻¹ and 24.03 J/mol for TPC and 0.02–0.13 min⁻¹ and 22.51 J/mol for epicatechin, respectively. Degradation kinetics of TPC and epicatechin showed first-order reactions, while the catechin showed patterns of formation and degradation.

Reaction kinetics of the acetaldehyde-mediated condensation between (-)-epicatechin and anthocyanins and their effects on the color in model wine solutions

The reaction kinetics of five primary wine anthocyanins (cyanidin-3-O-glucoside, peonidin-3-O-glucoside, delphinidin-3-O-glucoside, petunidin-3-O-glucoside, and malvidin-3-O-glucoside) and (-)-epicatechin with the presence of acetaldehyde were evaluated in model wine solutions at a range of varying temperatures (25, 35, 45, and 55 °C). The loss of anthocyanins followed first-order reaction model, while the formation of two isomers of anthocyanin ethyl-linked (-)-epicatechin was fitted to zero-order reaction model. The rate constant (k) showed that petunidin-3-O-glucoside was the most reactive anthocyanin, followed by the two 3',4'-substituted anthocyanins (peonidin-3-O-glucoside and cyanidin-3-O-glucoside), while the least reactive were another two 3',4',5'-substituted anthocyanins (malvidin-3-O-glucoside and delphindin-3-O-glucoside). The activation energies (E_a) indicated that the formation of ethyl-linked products from methylated anthocyanins were more sensitive to temperature than that from hydroxylated anthocyanins. Thermodynamic parameters showed a non-spontaneous and endothermic process. Besides, the evolution of the visible color of reaction solution was affected by the stability of anthocyanins and the formation of ethyl-linked products.

Kinetic and thermodynamic compensation study of the hydration of faba beans (Vicia faba L.)

This work applies kinetic and thermodynamic compensation to evaluate the kinetics of hydration of faba beans. A mechanism was proposed, consisting of a zero-order adsorption step followed by a first-order desorption step, with both reactions going through a transition state with a previous equilibrium stage. The kinetic constants were obtained from a previous study for pHs 3, 6, 9 and 12 and at temperatures of 20, 35, 50 and 65 °C. From these kinetic constants, the equilibrium constants were calculated using the Eyring equation for each pH value and temperature. The kinetic constants were fitted to the Arrhenius equation and the set of pair estimates for lnk₀ and the activation energy followed the straight lines that cause the kinetic compensation, with isokinetic temperatures of -10.3 °C found for the zero-order adsorption step and 8.4 °C for the first-order desorption step. The equilibrium constants were fitted to the Van't Hoff equation and the set of pair estimates for the activation enthalpy and the activation entropy followed the straight lines that cause thermodynamic compensation. The isoequilibrium temperatures were obtained as -11.4 °C for the zero-order adsorption step and 7.5 °C for the first-order desorption step. As expected, the isokinetic and the isoequilibrium temperatures were very close for each step. The mechanism was concluded to be the same for the ranges of pH and temperature studied. Since all the isokinetic and isoequilibrium temperatures were lower than the working temperature values, the control was concluded to be entropic for all cases. Statistical compensation could be discarded for the zero-order adsorption step but for the first-order desorption step, the compensation was concluded to be as significant as the experimental propagation of errors.