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Wen C, Peng Y, Zhang L, Chen Y, Yu J, Bai J, Yang K, Ding W. Effect of electron beam irradiation on raw goat milk: microbiological, physicochemical and protein structural analysis. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38591367 DOI: 10.1002/jsfa.13518] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/02/2023] [Revised: 03/04/2024] [Accepted: 04/09/2024] [Indexed: 04/10/2024]
Abstract
BACKGROUND Goat milk is considered a nutritionally superior resource, owing to its advantageous nutritional attributes. Nevertheless, it is susceptible to spoilage and the persistence of pathogens. Electron beam irradiation stands as a promising non-thermal processing technique capable of prolonging shelf life with minimal residue and a high degree of automation. RESULTS The effects of electron beam irradiation (2, 3, 5, and 7 kGy) on microorganisms, physicochemical properties, and protein structure of goat milk compared with conventional pasteurized goat milk (PGM) was evaluated. It was found that a 2 kGy electron beam irradiation reduces the total microbial count of goat milk by 6-logs, and the irradiated goat milk protein secondary structure showed a significant decrease in ɑ-helix content. Low irradiation doses led to microaggregation and crosslinking. In contrast, high doses (≥ 5 kGy) slightly disrupted the aggregates and decreased the particle size, disrupting the microscopic surface structure of goat milk, verified by scanning electron microscopy and confocal laser scanning microscopy. CONCLUSION The irradiation of goat milk with a 2 kGy electron beam may effectively inactivate harmful microorganisms in the milk and maintain/or improve the physicochemical quality and protein structure of goat milk compared to thermal pasteurization. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Chunlu Wen
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Yue Peng
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Linlu Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Ya Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Jiangtao Yu
- Technology and R&D department, Yangling Hesheng Irradiation Technologies Co., Ltd, Yangling, China
| | - Junqing Bai
- Technology and R&D department, Yangling Hesheng Irradiation Technologies Co., Ltd, Yangling, China
| | - Kui Yang
- Technology and R&D department, Hesheng Nuclear Technology Co., Ltd, Hangzhou, China
| | - Wu Ding
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
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2
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Bai R, Li Z, Zhang L, Jiang S, Yu J, Madina A, Ye X, Yang C, Chen Y, Wang S, Ding W. Electron beam irradiation induced aggregation, structural and functional changes of soybean 11S globulin. Int J Biol Macromol 2024; 260:129585. [PMID: 38246473 DOI: 10.1016/j.ijbiomac.2024.129585] [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: 10/25/2023] [Revised: 01/10/2024] [Accepted: 01/16/2024] [Indexed: 01/23/2024]
Abstract
This study investigated the effects of different irradiation doses of an electron beam (e-beam) (0, 2, 4, 6, 8, and 10 kGy) on the structure, emulsification, foaming, and rheological and gel properties of soybean 11S globulin. The irradiation treatment at 4 and 6 kGy significantly increased the solubility, surface hydrophobicity, disulfide bonding, and ζ-potential of 11S globulin, decreased the particle size of the protein solution, and effectively improved the emulsifying activity and foaming stability of the protein solution. Moreover, irradiation induced moderate cross-linking and aggregation of the proteins, thereby increasing the apparent viscosity and shear stress of the protein solution. In addition, the low-field NMR and microstructure analysis results revealed that protein gels formed a dense and homogeneous three-dimensional mesh structure after irradiation (6 kGy), along with increased content of bound water (T2b) and water not readily flowable (T21) and a decrease content of free water (T22). Overall, our results confirmed that e-beam irradiation could significantly improve the physicochemical properties of soybean 11S globulin. Our study thus provides a new technical means for the application of electron beam irradiation technology toward protein modification and broadens the high-value utilization of soybean 11S globulin in the food processing industry.
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Affiliation(s)
- Rong Bai
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Ziwei Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Linlu Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Shengqi Jiang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Jiangtao Yu
- Yangling Hesheng Irradiation Technology Co., Ltd, Yangling, Shaanxi 712100, China
| | - Aitmagambetova Madina
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xiang Ye
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Chunjie Yang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Ya Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Siying Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Wu Ding
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
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Li Z, Bai R, Zhang L, Jiang S, Chen Y, Yang C, Ye X, Wang S, Madina A, Bai J, Yu J, Ding W. Effect of electron beam irradiation on the structural characteristics and functional properties of goat's milk casein. Int J Biol Macromol 2024; 260:129426. [PMID: 38232888 DOI: 10.1016/j.ijbiomac.2024.129426] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2023] [Revised: 01/09/2024] [Accepted: 01/09/2024] [Indexed: 01/19/2024]
Abstract
The effects of electron beam irradiation (EBI) at different doses (0, 2, 4, 6, 8, and 10 kGy) were investigated on the structural and functional properties of casein, including their interrelationship. A gradual reduction in the α-helix content of the secondary structure (as a stable structure) indicates that casein under EBI treatment mainly undergoes fragmentation and aggregation from a structural perspective. Furthermore, the hydrophobic group and tryptophan in the tertiary structure were exposed, which opened up the internal structure of the protein. In addition, a continuously increasing irradiation dose led to casein aggregation, as confirmed by electron microscopy. The structural changes affected its functional properties, such as solubility, emulsification, foaming, and rheological properties, all of which increased first and subsequently decreased. Finally, at irradiation doses of 4-6 kGy, casein was modified to exhibit optimal functional properties, which enhanced its food processing value and performance.
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Affiliation(s)
- Ziwei Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Rong Bai
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Linlu Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Shengqi Jiang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Ya Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Chunjie Yang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xiang Ye
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Siying Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Aitmagambetova Madina
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Junqing Bai
- Yangling Hesheng Irradiation Technology Co. Ltd., Yangling 712100, China
| | - Jiangtao Yu
- Yangling Hesheng Irradiation Technology Co. Ltd., Yangling 712100, China
| | - Wu Ding
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
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Yu Z, Ma L, Liu B, Wang W, Shang Z, Dang H, Liu C. Improvement of foaming properties of ovalbumin: Insights into the synergistic effect of preheating and high-intensity ultrasound on physicochemical properties and structure analysis. ULTRASONICS SONOCHEMISTRY 2023; 101:106672. [PMID: 37925915 PMCID: PMC10656216 DOI: 10.1016/j.ultsonch.2023.106672] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/16/2023] [Revised: 10/17/2023] [Accepted: 10/28/2023] [Indexed: 11/07/2023]
Abstract
Ovalbumin (OVA), characterized by its high concentration in eggs, possesses remarkable foaming properties. Nevertheless, OVA is highly sensitive to thermal changes and acid-base conditions, substantially hampering its application potential for foaming purposes within the food industry. This experiment aimed to examine the effects of preheating and high-intensity ultrasound (HIU) treatment at different powers on OVA foaming properties and explore the underlying mechanisms. The results revealed that OVA exhibited the highest foaming capacity (31.5 %) and foaming stability (96.7 %) under the treatment condition of 200w + 60°C. Additionally, significant improvements were observed in the content of free sulfhydryl groups (37.27 μmg/g), solution viscosity (142.33 mPa·s), and surface hydrophobicity (37.27 μg BPB) under this condition. The absolute value of the zeta potential (-10.28 mV) was significantly increased in the 200w + 60°C treatment group. Moreover, the polymer dispersity index of OVA (0.6045) was significantly reduced, resulting in improved dispersion than the control group. The structural analysis revealed significant changes in the α-helix and β-sheet content of OVA after treatment at 200w + 60 °C. The X-ray diffraction pattern exhibited sharper peaks, indicating a crystal structure, and the fluorescence peak displayed a slight blue shift along with increased hydrophobicity. Moreover, the preheating and HIU treatment induced a continuous uneven and irregular pore structure in OVA, which ultimately enhanced its foaming properties. In conclusion, the preheating and HIU treatment offers a novel approach to enhance the foaming properties of OVA.
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Affiliation(s)
- Zhihui Yu
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China
| | - Li Ma
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China
| | - Binbin Liu
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China
| | - Wenqing Wang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China
| | - Ziqi Shang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China
| | - Huichao Dang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China
| | - Chunyou Liu
- Department of Food Science and Technology, School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, China.
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Zhang Y, Kong Y, Xu W, Yang Z, Bao Y. Electron Beam Irradiation Alters the Physicochemical Properties of Chickpea Proteins and the Peptidomic Profile of Its Digest. Molecules 2023; 28:6161. [PMID: 37630413 PMCID: PMC10460040 DOI: 10.3390/molecules28166161] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2023] [Revised: 08/18/2023] [Accepted: 08/19/2023] [Indexed: 08/27/2023] Open
Abstract
Irradiation can be used for the preservation of chickpea protein as it can destroy microorganisms, bacteria, virus, or insects that might be present. However, irradiation may provoke oxidative stress, and therefore modify the functionality and nutritional value of chickpea protein. In order to study the effects of irradiation on the physicochemical properties and digestion behaviour of chickpea protein, chickpea protein concentrate (CPC) was treated with electron beam irradiation (EBI) at doses of 5, 10, 15, and 20 kGy. After irradiation, protein solubility first increased at 10 kGy and 15 kGy, and then decreased at the higher dose of 20 kGy. This was supported by SDS-PAGE, where the intensity of major protein bands first increased and then decreased. Increased doses of EBI generally led to greater oxidative modification of proteins in CPC, indicated by reduced sulfhydryls and increased carbonyls. In addition, the protein structure was modified by EBI as shown by Fourier transform infrared spectroscopy analysis, where α-helix generally decreased, and β-sheet increased. Although the protein digestibility was not significantly affected by EBI, the peptidomic analysis of the digests revealed significant differences among CPC irradiated with varying doses. A total of 337 peptides were identified from CPC irradiated with 0 kGy, 10 kGy, and 20 kGy, with 18 overlapping peptides and 60, 29, and 40 peptides specific to the groups of 0, 10, and 20 kGy respectively. Theoretical calculation showed that the distribution of peptide length, hydrophobicity, net charge, and C-terminal residues were affected by irradiation. The 2, 2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity showed a marginal decrease with an increasing dose of irradiation. In conclusion, EBI led to oxidative modification and structural changes in chickpea protein, which subsequently affected the physicochemical properties of peptides obtained from in-vitro digestion of CPC, despite similar digestibility.
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Affiliation(s)
- Yaqi Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (Y.Z.); (Y.K.); (W.X.)
| | - Yunfei Kong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (Y.Z.); (Y.K.); (W.X.)
| | - Wanjun Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (Y.Z.); (Y.K.); (W.X.)
| | - Zhen Yang
- Key Laboratory of Nuclear Agricultural Sciences, Ministry of Agriculture and Zhejiang Province, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310058, China;
| | - Yulong Bao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (Y.Z.); (Y.K.); (W.X.)
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Ma C, Xia S, Song J, Hou Y, Hao T, Shen S, Li K, Xue C, Jiang X. Yeast protein as a novel dietary protein source: Comparison with four common plant proteins in physicochemical properties. Curr Res Food Sci 2023; 7:100555. [PMID: 37575129 PMCID: PMC10412773 DOI: 10.1016/j.crfs.2023.100555] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Revised: 07/03/2023] [Accepted: 07/26/2023] [Indexed: 08/15/2023] Open
Abstract
Currently, with the preference for a healthy diet and increased awareness of reducing the carbon footprint, the demand for protein is becoming more and more diversified. In this study, the physicochemical properties of yeast protein (YP) and four common plant proteins (soy protein isolate, pea protein isolate, wheat gluten, and peanut protein) were compared. The most prevalent secondary structure in YP is the β-sheet. Furthermore, YP is in an aggregated state, and it has a high surface hydrophobicity. The tryptophan residues are primarily exposed on the polar surface of YP. The results of in vitro digestibility indicated that YP (84.91 ± 0.52%) was a high-quality protein. Moreover, YP has a higher thermal stability and relatively stable low apparent viscosity, which provides ample possibility for its application in food processing and in foods for people with swallowing difficulties. This study provides theoretical basis in the potential of YP as an alternative protein source.
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Affiliation(s)
- Chengxin Ma
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, PR China
| | - Songgang Xia
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, PR China
| | - Jian Song
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, PR China
| | - Yukun Hou
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, PR China
| | - Tingting Hao
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, PR China
| | - Shuo Shen
- The Hubei Provincial Key Laboratory of Yeast Function, Yichang, 443003, PR China
| | - Ku Li
- The Hubei Provincial Key Laboratory of Yeast Function, Yichang, 443003, PR China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, PR China
- Qingdao National Laboratory for Marine Science and Technology, Qingdao, 266235, PR China
- Qingdao Ocean Food Nutrition and Health Innovation Research Institute, Qingdao, 266041, PR China
| | - Xiaoming Jiang
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, PR China
- Qingdao Ocean Food Nutrition and Health Innovation Research Institute, Qingdao, 266041, PR China
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Wen C, Zhang Z, Cao L, Liu G, Liang L, Liu X, Zhang J, Li Y, Yang X, Li S, Ren J, Xu X. Walnut Protein: A Rising Source of High-Quality Protein and Its Updated Comprehensive Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37399339 DOI: 10.1021/acs.jafc.3c01620] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/05/2023]
Abstract
Recently, plant protein as a necessary nutrient source for human beings, a common ingredient of traditional processed food, and an important element of new functional food has gained prominence due to the increasing demand for healthy food. Walnut protein (WP) is obtained from walnut kernels and walnut oil-pressing waste and has better nutritional, functional, and essential amino acids in comparison with other vegetable and grain proteins. WP can be conveniently obtained by various extraction techniques, including alkali-soluble acid precipitation, salting-out, and ultrasonic-assisted extraction, among others. The functional properties of WP can be modified for desired purposes by using some novel methods, including free radical oxidation, enzymatic modification, high hydrostatic pressure, etc. Moreover, walnut peptides play an important biological role both in vitro and in vivo. The main activities of the walnut peptides are antihypertensive, antioxidant, learning improvement, and anticancer, among others. Furthermore, WP could be applied in the development of functional foods or dietary supplements, such as delivery systems and food additives, among others. This review summarizes recent knowledge on the nutritional, functional, and bioactive peptide aspects of WP and possible future products, providing a theoretical reference for the utilization and development of oil crop waste.
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Affiliation(s)
- Chaoting Wen
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China
| | - Zhiyi Zhang
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China
| | - Liyan Cao
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China
| | - Guoyan Liu
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China
| | - Li Liang
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China
| | - Xiaofang Liu
- School of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, China
| | - Jixian Zhang
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China
| | - Youdong Li
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China
| | - Xinquan Yang
- Dongguan Chuangwei Precision Nutrition and Health Innovation Center, Dong guan 523000, China
| | - Shugang Li
- Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Jiaoyan Ren
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 51064, China
| | - Xin Xu
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China
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Liu Y, Huang M, Liu X, Hu M. Structural characterization and functional properties of egg white protein treated by electron beam irradiation. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2022.103262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Feng X, Chen H, Liang Y, Geng M, He M, Huang Y, Li Y, Teng F. Effects of electron beam irradiation treatment on the structural and functional properties of okara insoluble dietary fiber. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:195-204. [PMID: 35860991 DOI: 10.1002/jsfa.12131] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 06/12/2022] [Accepted: 07/21/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Insoluble dietary fiber (IDF) has beneficial physiological effects, such as the promoting of intestinal peristalsis, the improving of intestinal flora, and the absorbing of some harmful substances. Okara, a byproduct of soybean processing, is a potential source of IDF. But the larger particle size and poor water solubility of okara IDF have adverse effects on sensory properties and functional characteristics. Therefore, we used an emerging type of physical method is electron beam irradiation (EBI) to modify okara, and investigated that the effects of EBI doses on the structure and functional properties of okara IDF. RESULTS It was found that the electron beam treatment damaged the crystalline structure of IDF. Observation of the surface of EBI-treated IDF revealed a loose and porous morphology rather than the typical smooth structure. At a dose of 6 kGy, a smallest particle size and largest specific surface area of IDF was obtained, and these factors increased the apparent viscosity of an IDF dispersion. The water holding capacity, swelling capacity and the oil holding capacity upon irradiation at 6 kGy increased 74.13%, 84.76% and 41.62%, respectively. In addition, the capacity for adsorption of cholesterol, sodium cholate, glucose and nitrite ion were improved after electron beam treatment. CONCLUSION The modified okara IDF showed improved particle sizes and hydration properties, and these changes correlated with an improvement to the rough taste of IDF and improvements to the texture and storage period upon supplementation into food. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Xumei Feng
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Hua Chen
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yaru Liang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Mengjie Geng
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Mingyu He
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yuyang Huang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, China
- National Research Center of Soybean Engineering and Technology, Harbin, China
| | - Fei Teng
- College of Food Science, Northeast Agricultural University, Harbin, China
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Yang T, Wang Y, Yang B, Zhang Y, Wang J, Qiang S, Zhou J, Li S, Chen Y. Thin sheets of bean curd treated by cold plasma: Changes in surface structure and physicochemical properties. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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11
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Electron beam irradiation regulates the structure and functionality of ball-milled corn starch: The related mechanism. Carbohydr Polym 2022; 297:120016. [DOI: 10.1016/j.carbpol.2022.120016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 08/18/2022] [Accepted: 08/19/2022] [Indexed: 11/18/2022]
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Dash DR, Singh SK, Singha P. Recent advances on the impact of novel non-thermal technologies on structure and functionality of plant proteins: A comprehensive review. Crit Rev Food Sci Nutr 2022; 64:3151-3166. [PMID: 36218326 DOI: 10.1080/10408398.2022.2130161] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The recent trend in consumption of plant-based protein over animal protein opens up a new avenue for sustainable agriculture practice, less environmental impact and greenhouse gas emission. The modification of plant-based proteins by novel non-thermal technologies includes the structural transformation followed by the modulation of their functional properties that are exploited to develop a protein ingredient system for application in food formulation. This review explores the impact of non-thermal process technologies on structural modification of plant proteins followed by improvement in protein's function in food formulation. Novel concepts articulating the impact of non-thermal technologies on structural and functional modification of plant proteins affecting it's digestibility and bioavailability are addressed. Limitations and prospects of applying non-thermal technologies in developing an alternative plant-based protein food system are also summarized. Non-thermal processes are considered as the emerging technologies that results in conformational changes in secondary, tertiary and quaternary structure of plant proteins which helps in modification of functional properties without jeopardizing the organoleptic properties and bioactivity of the protein. However, extensive future study is needed to optimize the non-thermal process parameters along with the finding of new protein sources to achieve healthy and sustainable plant-based food system.
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Affiliation(s)
- Dibya Ranjan Dash
- Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha, India
| | - Sushil Kumar Singh
- Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha, India
| | - Poonam Singha
- Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha, India
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Shanthakumar P, Klepacka J, Bains A, Chawla P, Dhull SB, Najda A. The Current Situation of Pea Protein and Its Application in the Food Industry. Molecules 2022; 27:5354. [PMID: 36014591 PMCID: PMC9412838 DOI: 10.3390/molecules27165354] [Citation(s) in RCA: 33] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 08/10/2022] [Accepted: 08/16/2022] [Indexed: 11/16/2022] Open
Abstract
Pea (Pisum sativum) is an important source of nutritional components and is rich in protein, starch, and fiber. Pea protein is considered a high-quality protein and a functional ingredient in the global industry due to its low allergenicity, high protein content, availability, affordability, and deriving from a sustainable crop. Moreover, pea protein has excellent functional properties such as solubility, water, and oil holding capacity, emulsion ability, gelation, and viscosity. Therefore, these functional properties make pea protein a promising ingredient in the food industry. Furthermore, several extraction techniques are used to obtain pea protein isolate and concentrate, including dry fractionation, wet fractionation, salt extraction, and mild fractionation methods. Dry fractionation is chemical-free, has no loss of native functionality, no water use, and is cost-effective, but the protein purity is comparatively low compared to wet extraction. Pea protein can be used as a food emulsifier, encapsulating material, a biodegradable natural polymer, and also in cereals, bakery, dairy, and meat products. Therefore, in this review, we detail the key properties related to extraction techniques, chemistry, and structure, functional properties, and modification techniques, along with their suitable application and health attributes.
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Affiliation(s)
- Parvathy Shanthakumar
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, Punjab, India
| | - Joanna Klepacka
- Department of Commodity Science and Food Analysis, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Oczapowskiego 2, 10719 Olsztyn, Poland
| | - Aarti Bains
- Department of Microbiology, Lovely Professional University, Phagwara 144411, Punjab, India
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, Punjab, India
| | - Sanju Bala Dhull
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa 125055, Haryana, India
| | - Agnieszka Najda
- Department of Vegetable and Herbal Crops, University of Life Science in Lublin, Doświadczalna Street 51A, 20280 Lublin, Poland
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14
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Dong S, Guo J, Yu J, Bai J, Xu H, Li M. Effects of electron-beam generated X-ray irradiation on the postharvest storage quality of Agaricus bisporus. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103079] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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15
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Effects of electron beam irradiation pretreatment on the structural and functional properties of okara protein. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103049] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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16
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Zhao F, Zhai X, Liu X, Lian M, Liang G, Cui J, Dong H, Wang W. Effects of High-Intensity Ultrasound Pretreatment on Structure, Properties, and Enzymolysis of Walnut Protein Isolate. MOLECULES (BASEL, SWITZERLAND) 2021; 27:molecules27010208. [PMID: 35011440 PMCID: PMC8746484 DOI: 10.3390/molecules27010208] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 12/24/2021] [Accepted: 12/27/2021] [Indexed: 11/16/2022]
Abstract
The purpose of this paper was to investigate the effect of high-intensity ultrasonication (HIU) pretreatment before enzymolysis on structural conformations of walnut protein isolate (WPI) and antioxidant activity of its hydrolysates. Aqueous WPI suspensions were subjected to ultrasonic processing at different power levels (600-2000 W) and times (5-30 min), and then changes in the particle size, zeta (ζ) potential, and structure of WPI were investigated, and antioxidant activity of its hydrolysates was determined. The particle size of the particles of aqueous WPI suspensions was decreased after ultrasound, indicating that sonication destroyed protein aggregates. The ζ-potential values of a protein solution significantly changed after sonication, demonstrating that the original dense structure of the protein was destroyed. Fourier transform infrared spectroscopy indicated a change in the secondary structure of WPI after sonication, with a decrease in β-turn and an increase in α-helix, β-sheet, and random coil content. Two absorption peaks of WPI were generated, and the fluorescence emission intensity of the proteins decreased after ultrasonic treatment, indicating that the changes in protein tertiary structure occurred. Moreover, the degree of hydrolysis and the antioxidant activity of the WPI hydrolysates increased after sonication. These results suggest that HIU pretreatment is a potential tool for improving the functional properties of walnut proteins.
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Affiliation(s)
- Fei Zhao
- College of Agronomy and Environment, Shandong Facility Horticulture Bioengineering Research Center, Weifang University of Science and Technology, Weifang 262700, China; (M.L.); (G.L.); (J.C.)
- Correspondence: (F.Z.); (W.W.); Tel.: +86-538-824-2850 (W.W.)
| | - Xiaosong Zhai
- College of Food Science and Engineering, Engineering and Technology Center for Grain Processing of Shandong Province, Shandong Agricultural University, Taian 271018, China; (X.Z.); (H.D.)
| | - Xuemei Liu
- Jinan Fruit Research Institute, All-China Federation of Supply and Marketing Co-Operatives, Jinan 250014, China;
| | - Meng Lian
- College of Agronomy and Environment, Shandong Facility Horticulture Bioengineering Research Center, Weifang University of Science and Technology, Weifang 262700, China; (M.L.); (G.L.); (J.C.)
| | - Guoting Liang
- College of Agronomy and Environment, Shandong Facility Horticulture Bioengineering Research Center, Weifang University of Science and Technology, Weifang 262700, China; (M.L.); (G.L.); (J.C.)
| | - Jingxiang Cui
- College of Agronomy and Environment, Shandong Facility Horticulture Bioengineering Research Center, Weifang University of Science and Technology, Weifang 262700, China; (M.L.); (G.L.); (J.C.)
| | - Haizhou Dong
- College of Food Science and Engineering, Engineering and Technology Center for Grain Processing of Shandong Province, Shandong Agricultural University, Taian 271018, China; (X.Z.); (H.D.)
| | - Wentao Wang
- College of Food Science and Engineering, Engineering and Technology Center for Grain Processing of Shandong Province, Shandong Agricultural University, Taian 271018, China; (X.Z.); (H.D.)
- Correspondence: (F.Z.); (W.W.); Tel.: +86-538-824-2850 (W.W.)
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17
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Lucas J, Velasco R, García M, Selgas M, Cabeza M. Effect of sanitizing E-beam treatment on the binding capacity of plasma powder used to manufacture restructured dry-cured ham models. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112379] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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18
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Venkateswara Rao M, C K S, Rawson A, D V C, N V. Modifying the plant proteins techno-functionalities by novel physical processing technologies: a review. Crit Rev Food Sci Nutr 2021:1-22. [PMID: 34751062 DOI: 10.1080/10408398.2021.1997907] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Plant proteins have recently gained market demand and momentum due to their environmentally friendly origins and health advantages over their animal-derived counterparts. However, their lower techno-functionalities, digestibility, bioactivities, and anti-nutritional compounds have limited their application in foods. Increased demand for physically modified proteins with better techno-functionalities resulted in the application of different thermal and non-thermal treatments to modify plant proteins. Novel physical processing technologies (NPPT) considered 'emerging high-potential treatments for tomorrow' are required to alter protein functionality, enhance bioactive peptide formations, reduce anti-nutritional, reduce loss of nutrients, prevention of damage to heat liable proteins and clean label. NPPT can be promising substitutes for the lower energy-efficient and aggressive thermal treatments in plant protein modification. These facts captivated the interest of the scientific community in designing novel functional food systems. However, these improvements are not verifiable for all the plant proteins and depend immensely on the protein type and concentration, other environmental parameters (pH, ionic strength, temperature, and co-solutes), and NPPT conditions. This review addresses the most promising approaches of NPPT for the modification of techno-functionalities of plant proteins. New insights elaborating the effect of NPPTs on proteins' structural and functional behavior in relation to other food components are discussed. The combined application of NPPTs in the field of plant-based bioactive functionalities is also explored.
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Affiliation(s)
- Madaraboina Venkateswara Rao
- Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM)- Thanjavur (an Institute of National Importance; formerly IIFPT), Thanjavur, India
| | - Sunil C K
- Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM)- Thanjavur (an Institute of National Importance; formerly IIFPT), Thanjavur, India
| | - Ashish Rawson
- Department of Food Safety and Quality testing, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM)- Thanjavur (an Institute of National Importance; formerly IIFPT), Thanjavur, India
| | - Chidanand D V
- Department of Industry Academia Cell, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM)- Thanjavur (an Institute of National Importance; formerly IIFPT), Thanjavur, India
| | - Venkatachlapathy N
- Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM)- Thanjavur (an Institute of National Importance; formerly IIFPT), Thanjavur, India
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19
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Modification approaches of plant-based proteins to improve their techno-functionality and use in food products. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106789] [Citation(s) in RCA: 63] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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20
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Shi G, Zhou M, Wang L, Xiao Z, Shi L, Jiao C, Wu W, Li X, Wang J, Qiao Y, Liao L, Ding A, Xiong G. The effect of gamma and electron beam irradiation on the structural and physicochemical properties of myofibrillar protein and myosin from grass carp. J Food Biochem 2021; 45:e13828. [PMID: 34180068 DOI: 10.1111/jfbc.13828] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2021] [Revised: 04/28/2021] [Accepted: 06/02/2021] [Indexed: 11/29/2022]
Abstract
Myofibrillar protein (MPS) and myosin (MS) from grass carp was irradiated by γ-ray and electron beam (EB) irradiation with different dose (2, 4, 6, 8, and 10 kGy). The changes in the physicochemical properties (solubility, Ca2+ -ATPase activity, total and reactive sulfhydryl content, surface hydrophobicity [S0 -ANS]), and structure of MPS and MS were investigated in the present work. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis revealed that there were degradation and aggregation of MPS and MS caused by irradiation, and the disappearance of myosin heavy chains (MHC) irradiated by EB was earlier than that of irradiated by γ-ray. As compared with MPS, the extracted MS was more easily destroyed. With the increase of irradiation dose, the particle size, solubility, Ca2+ -ATPase activity, and SH content of MPS and MS decreased (p < .05), while the S0 -ANS first increased and then decreased. Two-way analysis of variance results suggested that the degree of protein denaturation depends on the irradiation mode and dose. Compared with γ-ray irradiation, the EB irradiation had a greater impact on the physicochemical properties of MPS and MS.
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Affiliation(s)
- Gangpeng Shi
- Institute for farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
- School of bioengineering and Food Science, Hubei University of Technology, Wuhan, China
| | - Mingzhu Zhou
- Institute for farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
- School of bioengineering and Food Science, Hubei University of Technology, Wuhan, China
| | - Lan Wang
- Institute for farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
| | - Zihao Xiao
- College of Life Science, Yangtze University, Jingzhou, China
| | - Liu Shi
- Institute for farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
| | - Chunhai Jiao
- Institute for farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
| | - Wenjin Wu
- Institute for farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
| | - Xin Li
- Institute for farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
| | - Jun Wang
- Institute for farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
| | - Yu Qiao
- Institute for farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
| | - Li Liao
- Institute for farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
| | - Anzi Ding
- Institute for farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
| | - Guangquan Xiong
- Institute for farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
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21
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Wang J, Wang G, Chen N, An F, Zhang R, Zhang Y, Rahman MU, Zhang Y. Characterization of structural, functional and antioxidant properties and amino acid composition of pepsin-derived glutelin-1 hydrolysate from walnut processing by-products. RSC Adv 2021; 11:19158-19168. [PMID: 35478615 PMCID: PMC9033588 DOI: 10.1039/d1ra00657f] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2021] [Accepted: 04/29/2021] [Indexed: 11/21/2022] Open
Abstract
Glutelin-1 of defatted walnut meal protein (DWPG-1) was modified by pepsin enzymatic hydrolysis to improve its functional properties and antioxidant activities. The amino acid composition, structural characteristics, physicochemical and functional properties as well as antioxidant activities of the hydrolysate were compared with those of unmodified DWPG-1. The analysis of X-ray diffraction patterns, surface microstructure and particle size distribution indicated that enzymatic hydrolysis changed the structures of DWPG-1. Compared with the natural unhydrolyzed protein, the hydrolysate showed better physicochemical properties, such as surface hydrophobicity, solubility, emulsifying properties, foaming properties and water absorption capacity. In addition, the hydrolysate also exhibited significantly stronger antioxidant activities than DWPG-1. In conclusion, the results of this study prove that pepsin-mediated hydrolysis of walnut glutelin-1 can effectively modify the structure, function and antioxidant activity of DWPG-1, and could be used as an effective technology to produce bioactive multifunctional hydrolysates. Pepsin-mediated hydrolysis can be used as an effective tool to improve the functional and antioxidant properties of walnut glutelin-1.![]()
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Affiliation(s)
- Jing Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University No. 620, West Chang'an Avenue, Chang'an District Xi'an 710119 P. R. China +86-29-85310517 +86-29-85310520.,College of Life Sciences and Food Engineering, Shaanxi Xueqian Normal University Xi'an 710100 China.,The Key Laboratory of Se-enriched Products Development and Quality Control, Ministry of Agriculture China
| | - Guoliang Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University No. 620, West Chang'an Avenue, Chang'an District Xi'an 710119 P. R. China +86-29-85310517 +86-29-85310520
| | - Ning Chen
- College of Life Sciences and Food Engineering, Shaanxi Xueqian Normal University Xi'an 710100 China
| | - Feiran An
- College of Life Sciences and Food Engineering, Shaanxi Xueqian Normal University Xi'an 710100 China
| | - Runguang Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University No. 620, West Chang'an Avenue, Chang'an District Xi'an 710119 P. R. China +86-29-85310517 +86-29-85310520
| | - Yufeng Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University No. 620, West Chang'an Avenue, Chang'an District Xi'an 710119 P. R. China +86-29-85310517 +86-29-85310520
| | - Mati Ur Rahman
- College of Food Engineering and Nutritional Science, Shaanxi Normal University No. 620, West Chang'an Avenue, Chang'an District Xi'an 710119 P. R. China +86-29-85310517 +86-29-85310520
| | - Youlin Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University No. 620, West Chang'an Avenue, Chang'an District Xi'an 710119 P. R. China +86-29-85310517 +86-29-85310520
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22
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Zhao Y, Lin S, Yang R, Chen D, Sun N. Proton Dynamics of Water Diffusion in Shrimp Hydrolysates Flour and Effects of Moisture Absorption on Its Properties. Foods 2021; 10:foods10051137. [PMID: 34065224 PMCID: PMC8161016 DOI: 10.3390/foods10051137] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2021] [Revised: 05/14/2021] [Accepted: 05/15/2021] [Indexed: 11/25/2022] Open
Abstract
Moisture absorbed into shrimp hydrolysates (SHs) flour profoundly affected its properties. The unstored hydrolysate flour was called SHs-0h and SHs stored for 30 h at 25 °C and 75% relative humidity was named SHs-30. During the process of storage, the moisture dynamics in SHs flour were investigated by dynamic vapor sorption (DVS) and low-field nuclear magnetic resonance (LF-NMR). The effects of moisture absorption on the radicals scavenging rates of SHs flour were evaluated by electron paramagnetic resonance (EPR). The effects of moisture absorption on secondary structure were studied by mid-infrared (MIR) spectroscopy and infrared microimaging spectroscopy. The changes of volatile components were monitored by purge and trap coupled with gas chromatography-mass spectrometry (PT-GC-MS). DVS results showed that the moisture absorption rate of SHs flour could reach a maximum of 88.93%. Meanwhile, the water was transformed into more stable water with shorter relaxation times. The porous structure of the SHs-30 h flour disappeared and became smoother compared to SH-0 h flour. DPPH (31.09 ± 0.54%) and OH (26.62 ± 1.14%) radicals scavenging rates of SHs-30 h significantly reduced (p < 0.05) compared to that of SHs-0 h flour. The vibrations of the MIR absorbance peaks were changed. Finally, eight volatile components disappeared and six new volatile compounds were found. This study provided a theory basis for moisture dynamics in peptide flour during the storage process.
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Affiliation(s)
- Yue Zhao
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (Y.Z.); (S.L.); (D.C.)
| | - Songyi Lin
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (Y.Z.); (S.L.); (D.C.)
| | - Ruiwen Yang
- College of Food Science and Engineering, Jilin University, Changchun 130062, China;
| | - Dong Chen
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (Y.Z.); (S.L.); (D.C.)
| | - Na Sun
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (Y.Z.); (S.L.); (D.C.)
- Correspondence: ; Tel.: +86-1884-082-1971; Fax: +86-4118-631-8655
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23
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Pi X, Yang Y, Sun Y, Wang X, Wan Y, Fu G, Li X, Cheng J. Food irradiation: a promising technology to produce hypoallergenic food with high quality. Crit Rev Food Sci Nutr 2021; 62:6698-6713. [PMID: 33775183 DOI: 10.1080/10408398.2021.1904822] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
The increasing incidence of food allergy cases is a public health problem of global concern. Producing hypoallergenic foods with high quality, low cost, and eco-friendly is a new trend for the food industry in the coming decades. Food irradiation, a non-thermal food processing technology, is a powerful tool to reduce the allergenicity with the above advantages. This review presents a summary of recent studies about food irradiation to reduce the allergenicity of food, including shellfish, soy, peanut, milk, tree nut, egg, wheat and fish. Principles of food irradiation, including mechanisms of allergenicity-reduction, irradiation types and characteristics, are discussed. Specific effects of food irradiation are also evaluated, involving microbial decontamination, improvement or preservation of nutritional value, harmful substances reduction of food products. Furthermore, the advantages, disadvantages and limitations of food irradiation are analyzed. It is concluded that food irradiation is a safety tool to reduce the allergenicity of food effectively, with high nutritional value and long shelf-life, making it a competitive alternative technology to traditional techniques such as heating treatments. Of note, a combination of irradiation with additional processing may be a trend for food irradiation.
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Affiliation(s)
- Xiaowen Pi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Yili Yang
- Suzhou Institute of Systems Medicine, Center for Systems Medicine, Chinese Academy of Medical Sciences, Suzhou, Jiangsu, China
| | - Yuxue Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Xibo Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Yin Wan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Guiming Fu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Xin Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Jianjun Cheng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
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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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Jin F, Wang Y, Tang H, Regenstein JM, Wang F. Limited hydrolysis of dehulled walnut (Juglans regia L.) proteins using trypsin: Functional properties and structural characteristics. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110035] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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26
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Liu F, Chang W, Chen M, Xu F, Ma J, Zhong F. Film-forming properties of guar gum, tara gum and locust bean gum. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.03.028] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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27
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Kong X, Zhang L, Lu X, Zhang C, Hua Y, Chen Y. Effect of high-speed shearing treatment on dehulled walnut proteins. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108500] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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28
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Liu X, Liu J, Zhang W, Han S, Zhang T, Liu B. Electron beam irradiation-induced structural changes increase the antioxidant activities of egg white protein. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.066] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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29
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Shi F, Zhao H, Wang L, Cui X, Guo W, Zhang W, Song H, Li S. Inactivation mechanisms of electron beam irradiation on
Listeria innocua
through the integrity of cell membrane, genomic
DNA
and protein structures. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.14081] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Feifei Shi
- Department of Food and Biological Engineering Beijing Vocational College of Agriculture Beijing 102442 China
- College of Food Science Fujian Agriculture and Forestry University Fuzhou Fujian 350002 China
| | - Hongwei Zhao
- Qingdao University of Science and Technology Qingdao Shangdong 266042 China
- Shandong Provincial Key Laboratory of Biochemical Engineering Qingdao Shangdong 266042 China
| | - Li Wang
- Department of Food and Biological Engineering Beijing Vocational College of Agriculture Beijing 102442 China
| | - Xiaorui Cui
- Department of Food and Biological Engineering Beijing Vocational College of Agriculture Beijing 102442 China
- College of Food Science Fujian Agriculture and Forestry University Fuzhou Fujian 350002 China
| | - Weiling Guo
- College of Food Science Fujian Agriculture and Forestry University Fuzhou Fujian 350002 China
| | - Weidong Zhang
- China Institute of Atomic Energy Beijing 102413 China
| | - Hongbo Song
- College of Food Science Fujian Agriculture and Forestry University Fuzhou Fujian 350002 China
| | - Shurong Li
- Shandong Provincial Key Laboratory of Biochemical Engineering Qingdao Shangdong 266042 China
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30
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Zhu Z, Zhu W, Yi J, Liu N, Cao Y, Lu J, Decker EA, McClements DJ. Effects of sonication on the physicochemical and functional properties of walnut protein isolate. Food Res Int 2018; 106:853-861. [DOI: 10.1016/j.foodres.2018.01.060] [Citation(s) in RCA: 131] [Impact Index Per Article: 21.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2017] [Revised: 01/22/2018] [Accepted: 01/24/2018] [Indexed: 02/02/2023]
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31
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Li M, Li X, Li J, Lu M, Liu X, Duan X. Effects of multiple freeze–thaw treatments on physicochemical and biological activities of egg phosvitin and its phosphopeptides. Food Funct 2018; 9:4602-4610. [DOI: 10.1039/c8fo01101j] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Multiple freeze–thaw treatments improved the emulsifying and biological activities of egg phosvitin.
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Affiliation(s)
- Mei Li
- College of Food Science and Engineering
- Northwest A&F University
- Yangling 712100
- PR China
| | - Xiang Li
- College of Food Science and Engineering
- Northwest A&F University
- Yangling 712100
- PR China
| | - Jing Li
- College of Food Science and Engineering
- Northwest A&F University
- Yangling 712100
- PR China
| | - Mei Lu
- Department of Food Science and Technology
- 249 Food Innovation Center
- Lincoln
- USA
| | - Xuebo Liu
- College of Food Science and Engineering
- Northwest A&F University
- Yangling 712100
- PR China
| | - Xiang Duan
- College of Food Science and Engineering
- Northwest A&F University
- Yangling 712100
- PR China
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