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Yang X, Guan C, Ma C, Xu H. Nuclei-induced formation of amyloid fibrils in whey protein: Effects of enzyme hydrolysis on the ability of nuclei to induce fibril formation. Food Chem 2023; 410:135433. [PMID: 36640658 DOI: 10.1016/j.foodchem.2023.135433] [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: 07/06/2022] [Revised: 01/05/2023] [Accepted: 01/05/2023] [Indexed: 01/09/2023]
Abstract
Homogeneous and secondary nuclei (HN and SN) are aggregates formed at different stages of whey protein isolate (WPI) self-assembly. More fibrils can form when HN/SN are added as nuclei than when WPI self-assembles. We evaluated the effect of hydrolysis treatment on fibril-induction ability of nuclei derived from WPI, and investigated the relationship between induction ability and nuclear structure. Hydrolyzed SN-induced 9.47% more WPI fibrils than unhydrolyzed SN-induced. Infrared spectroscopy, X-ray diffraction analysis, and atomic force microscopy were used to examine the structural changes in hydrolyzed nuclei and the fibrils induced using these nuclei. We concluded that hydrolysis treatment led to a looser inter-β-sheet packaging in nuclei by increasing the inter-β-sheet distance. The inter-β-sheet distance of cross-β structure was a key determinant of fibril-induction ability of nuclei, which could be enhanced when inter-β-sheet structure was moderately loose. This research may provide a theoretical basis for the mechanism of nuclei-induced WPI fibrillation.
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Affiliation(s)
- Xiaotong Yang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China
| | - Chen Guan
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - Caihong Ma
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China
| | - Honghua Xu
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China.
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Song Y, Li T, Zhang X, Wang L. Investigating the effects of ion strength on amyloid fibril formation of rice proteins. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2022.102068] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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3
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Whey protein isolate nanofibrils formed with phosphoric acid: Formation, structural characteristics, and emulsion stability. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108170] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Yang X, Xie M, Guan C, Yingchen, Guo R, Ma C, Xu H, Shao M. Effect of CaCl 2 on 2 heat-induced whey protein concentrate fibrillation pathways: Spontaneous and nuclear induction. J Dairy Sci 2022; 105:5573-5586. [PMID: 35570036 DOI: 10.3168/jds.2021-20895] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2021] [Accepted: 03/12/2022] [Indexed: 11/19/2022]
Abstract
Amyloid fibrils have many excellent functional properties that facilitate their applications in the food industry. There are 2 pathways for whey protein concentrate (WPC) to form amyloid fibril aggregates: spontaneous pathway and nuclear induction pathway. Low ionic strength is a necessary condition for the spontaneous pathway to proceed successfully. In this paper, the effect of salt ions on 2 WPC fibrillation pathways was investigated by adding CaCl2. The results demonstrated WPC fibrils were unable to form normally through spontaneous pathway as adding CaCl2; but still could form through nuclear induction pathway with 20 to 30 mM CaCl2, the nuclei accelerated the fibrillation process led to the resistance to the disordered aggregation brought by CaCl2. Moreover, divalent cations (Ca2+, Mg2+) had much stronger effects than monovalent cations (Na+) on fibril formation, and the results of X-ray photoelectron spectrum together with Fourier-transform infrared spectroscopy suggested that Ca2+ had a greater effect on the fibril formation than Cl-.
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Affiliation(s)
- Xiaotong Yang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, People's Republic of China
| | - Mingming Xie
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, People's Republic of China
| | - Chen Guan
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, People's Republic of China
| | - Yingchen
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, People's Republic of China
| | - Ruichi Guo
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, People's Republic of China
| | - Caihong Ma
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, People's Republic of China
| | - Honghua Xu
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, People's Republic of China.
| | - Meili Shao
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, People's Republic of China.
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Guan C, Bing S, Yang X, Guo R, Chen Y, Xu H, Yu G. Homogeneous nuclei-induced, secondary nuclei-induced, and spontaneous whey protein concentrate nanofibril formation through different pathways. J Dairy Sci 2022; 105:5600-5609. [PMID: 35570048 DOI: 10.3168/jds.2021-21630] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2021] [Accepted: 03/15/2022] [Indexed: 11/19/2022]
Abstract
The addition of homogeneous nuclei (HN) or secondary nuclei (SN) could lead to different kinetics and thermodynamics as the nucleation energy barrier decreases and the lag time is shortened to different degrees compared with spontaneous fibrillation. To explain these differences, we monitored the formation and depletion of HN during fibril formation and found that both SN-induced fibrils and HN-induced fibrils follow the same nucleated growth pathway as spontaneously formed WPC fibrils. Moreover, there were also other paths, which were confirmed by X-ray diffraction, transmission electron microscopy, and atomic force microscopy. The surfaces of the SN could recruit monomers and resulted in stronger intersheet stacking and a larger fibril height and periodicity. The HN incorporation led to a propensity for hydrogen-bonding interactions and a longer fibril. Fibrillation by the addition HN and SN followed both common and distinct pathways, as spontaneous fibrillation and led to different capacities to induce fibrillation.
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Affiliation(s)
- Chen Guan
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China; College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - Shaoqing Bing
- Beijing Shuangwa Dairy Co. Ltd., Beijing 100102, China
| | - Xiaotong Yang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China
| | - Ruichi Guo
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China
| | - Ying Chen
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China
| | - Honghua Xu
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China.
| | - Guoping Yu
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China.
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Zeng A, Leng J, Yang R, Zhao W. Preparation of a novel and stable iron fortifier: self‐assembled iron‐whey protein isolate fibrils nanocomposites. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15755] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Aoqiong Zeng
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University 1800 Lihu Avenue Wuxi Jiangsu 214122 China
- National Engineering Research Center for Functional Food Jiangnan University 1800 Lihu Avenue Wuxi Jiangsu 214122 China
| | - Juncai Leng
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University 1800 Lihu Avenue Wuxi Jiangsu 214122 China
- National Engineering Research Center for Functional Food Jiangnan University 1800 Lihu Avenue Wuxi Jiangsu 214122 China
| | - Ruijin Yang
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University 1800 Lihu Avenue Wuxi Jiangsu 214122 China
- National Engineering Research Center for Functional Food Jiangnan University 1800 Lihu Avenue Wuxi Jiangsu 214122 China
| | - Wei Zhao
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University 1800 Lihu Avenue Wuxi Jiangsu 214122 China
- National Engineering Research Center for Functional Food Jiangnan University 1800 Lihu Avenue Wuxi Jiangsu 214122 China
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Guan C, Ma J, Yang X, Ma C, Guo R, Chen Y, Xu H. Multiple rounds of nuclei induced whey protein concentrate fibril formation at varying ionic species and concentrations. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105238] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Meng Y, Wei Z, Xue C. Protein fibrils from different food sources: A review of fibrillation conditions, properties, applications and research trends. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.01.031] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Wang X, Yue C, Xu H, Guan C, Guo R, Yang X, Ma C, Shao M. Comparison of emulsifying properties of fibrils formed from whey protein concentrate following induction by nuclei and nuclei fragments. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105166] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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α-Lactalbumin/к-casein coassembly with different intermediates of β-lactoglobulin during heat-induced fibril formation. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102705] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Zanon EO, Pimentel TC, Gomez RJHC, Fagnani R. Development of a whey protein spread enriched with β-glucan: an alternative for whey valorization. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:1711-1717. [PMID: 31803934 DOI: 10.1002/jsfa.10186] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/29/2019] [Revised: 11/25/2019] [Accepted: 11/27/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Innovative approaches to combine whey with other ingredients and the use of new techniques in product development should be explored to meet consumers' needs and expectations. However, the question arises here of whether whey protein could be used as a suitable food matrix for supplementation with β-glucan, an attractive glucose polymer and a physiologically functional component. The present study addresses the challenge associated with the design and characterization of whey protein spread as a substrate for β-glucan delivery. The results are discussed on the basis of physical-chemical and microbiological characteristics, which are subsequently linked to its sensorial profile. RESULTS A whey protein spread can be developed without the addition of NaCl, with physicochemical characteristics (pH, viscosity), microbiological counts, and sensory acceptance (color, aroma, overall impression) similar to the product with NaCl. This spread can be refrigerated for 28 days. The whey protein spread presented high whey protein content (18.67-19.17 g 100 g-1 ) and could be a good source of carbohydrates (8.30-8.68 g 100 g-1 ), with low levels of fat (0.2 g 100 g-1 ) and lactose (1.56-1.61 g 100 g-1 ). The sensorial results showed that women would prefer a product with lower salt content. CONCLUSION This is the first study to evaluate the development of a whey protein spread enriched with β-glucan, providing results that are of interest for the dairy sector. The combination of whey and β-glucan can be explored industrially as a whey protein spread, with satisfactory results for physicochemical, microbiological, and sensory acceptance. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Emely Osti Zanon
- Science and Technology of Milk and Dairy Products Master's Degree, Research Center, Unopar University, Londrina, Brazil
| | - Tatiana Colombo Pimentel
- Science and Technology of Milk and Dairy Products Master's Degree, Research Center, Unopar University, Londrina, Brazil
- Federal Institute of Paraná, Paranavaí, Brazil
| | | | - Rafael Fagnani
- Science and Technology of Milk and Dairy Products Master's Degree, Research Center, Unopar University, Londrina, Brazil
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Hu Y, He C, Woo MW, Xiong H, Hu J, Zhao Q. Formation of fibrils derived from whey protein isolate: structural characteristics and protease resistance. Food Funct 2019; 10:8106-8115. [DOI: 10.1039/c9fo00961b] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Abstract
Structural characteristics during whey protein isolate fibrils formation and its protease resistance were investigated.
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Affiliation(s)
- Yu Hu
- State Key Laboratory of Food Science and Technology
- Nanchang University
- Jiangxi 330047
- China
| | - Chengxin He
- State Key Laboratory of Food Science and Technology
- Nanchang University
- Jiangxi 330047
- China
| | - Meng Wai Woo
- Department of Chemical and Materials Engineering
- Faculty of Engineering
- The University of Auckland
- Auckland 1142
- New Zealand
| | - Hua Xiong
- State Key Laboratory of Food Science and Technology
- Nanchang University
- Jiangxi 330047
- China
| | - Juwu Hu
- Jiangxi Academy of Sciences
- Jiangxi 330029
- China
| | - Qiang Zhao
- State Key Laboratory of Food Science and Technology
- Nanchang University
- Jiangxi 330047
- China
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