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Lai XJ, Chen JQ, Nie J, Guo PF, Faisal Manzoor M, Huang YY, Li J, Lin SY, Zeng XA, Wang R. Enhancement of extraction efficiency and functional properties of chickpea protein isolate using pulsed electric field combined with ultrasound treatment. ULTRASONICS SONOCHEMISTRY 2024; 111:107089. [PMID: 39353337 DOI: 10.1016/j.ultsonch.2024.107089] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/08/2024] [Revised: 09/24/2024] [Accepted: 09/27/2024] [Indexed: 10/04/2024]
Abstract
Chickpea protein isolate (CPI) is a promising dietary protein with the advantages of low allergenicity, easy digestion and balanced composition of essential amino acids. However, due to the thick skin of chickpeas, the extraction of CPI is challenging, resulting in lower efficiency of the alkaline extraction-isoelectric precipitation (AE-IEP) method. Therefore, the present study investigated the effect of pulsed electric field combined with ultrasound (PEF-US) treatment on the extraction efficiency of CPI and the functional properties was characterized. Parameter optimization was carried out using response surface methodology (RSM), with the following optimized conditions: pulse duration of 87 s, electric field intensity of 0.9 kV/cm, ultrasonic time of 15 min, and ultrasonic power of 325 W. Under the optimized conditions, the yield of CPI after combined (PEF-US) treatment was 13.52 ± 0.13 %, which was a 47.28 % improvement over the AE-IEP method. This yield was better than that obtained with either individual PEF or US treatment. Additionally, the functional properties (solubility, emulsification, and foaming) of CPI were significantly enhanced compared to AE-IEP. However, the stability of emulsification and foaming did not show significant differences among the four methods. The PEF-US method efficiently extracts CPI with excellent functional properties, enabling the production of proteins as desired functional additives in the food industry.
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Affiliation(s)
- Xin-Jue Lai
- School of Food Science and Engineering, Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China
| | - Jian-Quan Chen
- School of Food Science and Engineering, Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China
| | - Jing Nie
- School of Food Science and Engineering, Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China
| | - Pei-Feng Guo
- School of Food Science and Engineering, Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China
| | - Muhammad Faisal Manzoor
- School of Food Science and Engineering, Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China
| | - Yan-Yan Huang
- School of Food Science and Engineering, Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China
| | - Jian Li
- School of Food Science and Engineering, Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Song-Yi Lin
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xin-An Zeng
- School of Food Science and Engineering, Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Rui Wang
- School of Food Science and Engineering, Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China.
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2
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Chen W, Ma X, Jin W, Wen H, Xu G, Xu P, Cheng H. Effects of High-Pressure Homogenization on the Structure and Functional Properties of Solenaia oleivora Proteins. Foods 2024; 13:2958. [PMID: 39335887 PMCID: PMC11431026 DOI: 10.3390/foods13182958] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2024] [Revised: 09/04/2024] [Accepted: 09/16/2024] [Indexed: 09/30/2024] Open
Abstract
Solenaia oleivora, a rare freshwater shellfish with high protein quality, is unique to China. However, the poor hydrosolubility and functional properties of Solenaia oleivora proteins hinder their utilization in food products. Herein, the alkaline dissolution-isoelectric precipitation method was used for the extraction of Solenaia oleivora proteins. Furthermore, the impact of high-pressure homogenization (HPH) treatment varying from 0 to 100 MPa on the structure and functional properties of Solenaia oleivora proteins was investigated. The obtained results indicated that HPH treatment decreased the α-helix content and enhanced the β-sheet and random coil content. Furthermore, the HPH caused the unfolding of protein structure, exposing aromatic amino acids, increasing the free thiol group content, and enhancing surface hydrophobicity. As the homogenization pressure increased from 0 to 100 MPa, the particle size of Solenaia oleivora proteins decreased from 899 to 197 nm with the polymer dispersity index (PDI) value decreased from 0.418 to 0.151, the ζ-potential increased from -22.82 to -43.26 mV, and the solubility increased from 9.54% to 89.96%. Owing to the significant changes in protein structure and solubility, the emulsifying, foaming, and digestive properties of Solenaia oleivora proteins have been significantly improved after treatment with HPH.
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Affiliation(s)
- Wanwen Chen
- Key Laboratory of Integrated Rice-Fish Farming Ecology, Ministry of Agriculture and Rural Affairs, Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi 214081, China; (W.C.); (X.M.); (W.J.); (G.X.); (P.X.)
- Wuxi Fisheries College, Nanjing Agricultural University, Wuxi 214081, China
- Sino-US Cooperative International Laboratory for Germplasm Conservation and Utilization of Freshwater Mollusks, Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi 214081, China
| | - Xueyan Ma
- Key Laboratory of Integrated Rice-Fish Farming Ecology, Ministry of Agriculture and Rural Affairs, Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi 214081, China; (W.C.); (X.M.); (W.J.); (G.X.); (P.X.)
- Wuxi Fisheries College, Nanjing Agricultural University, Wuxi 214081, China
- Sino-US Cooperative International Laboratory for Germplasm Conservation and Utilization of Freshwater Mollusks, Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi 214081, China
| | - Wu Jin
- Key Laboratory of Integrated Rice-Fish Farming Ecology, Ministry of Agriculture and Rural Affairs, Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi 214081, China; (W.C.); (X.M.); (W.J.); (G.X.); (P.X.)
- Wuxi Fisheries College, Nanjing Agricultural University, Wuxi 214081, China
- Sino-US Cooperative International Laboratory for Germplasm Conservation and Utilization of Freshwater Mollusks, Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi 214081, China
| | - Haibo Wen
- Key Laboratory of Integrated Rice-Fish Farming Ecology, Ministry of Agriculture and Rural Affairs, Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi 214081, China; (W.C.); (X.M.); (W.J.); (G.X.); (P.X.)
- Wuxi Fisheries College, Nanjing Agricultural University, Wuxi 214081, China
- Sino-US Cooperative International Laboratory for Germplasm Conservation and Utilization of Freshwater Mollusks, Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi 214081, China
| | - Gangchun Xu
- Key Laboratory of Integrated Rice-Fish Farming Ecology, Ministry of Agriculture and Rural Affairs, Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi 214081, China; (W.C.); (X.M.); (W.J.); (G.X.); (P.X.)
- Wuxi Fisheries College, Nanjing Agricultural University, Wuxi 214081, China
- Sino-US Cooperative International Laboratory for Germplasm Conservation and Utilization of Freshwater Mollusks, Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi 214081, China
| | - Pao Xu
- Key Laboratory of Integrated Rice-Fish Farming Ecology, Ministry of Agriculture and Rural Affairs, Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi 214081, China; (W.C.); (X.M.); (W.J.); (G.X.); (P.X.)
- Wuxi Fisheries College, Nanjing Agricultural University, Wuxi 214081, China
- Sino-US Cooperative International Laboratory for Germplasm Conservation and Utilization of Freshwater Mollusks, Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi 214081, China
| | - Hao Cheng
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
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3
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Wang Y, Wang JL, Li K, Yuan JJ, Chen B, Wang YT, Li JG, Bai YH. Effect of chickpea protein modified with combined heating and high-pressure homogenization on enhancing the gelation of reduced phosphate myofibrillar protein. Food Chem 2024; 463:141180. [PMID: 39276541 DOI: 10.1016/j.foodchem.2024.141180] [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: 04/09/2024] [Revised: 08/08/2024] [Accepted: 09/05/2024] [Indexed: 09/17/2024]
Abstract
The effects of chickpea protein (CP) modified by heating and/or high-pressure homogenization (HPH) on the gelling properties of myofibrillar protein under reduced phosphate conditions (5 mM sodium triphosphate, STPP) were investigated. The results showed that heating and HPH dual-modified CP could decrease the cooking loss by 29.57 %, elevate the water holding capacity by 17.08 %, and increase the gel strength by 126.88 %, which conferred myofibrillar protein with gelation performance comparable with, or even surpassing, that of the high-phosphate (10 mM STPP) control. This gelation behavior improvement could be attributed to enhanced myosin tail-tail interactions, decreased myosin thermal stability, elevated trans-gauche-trans disulfide conformation, strengthened hydrophobic interactions and hydrogen bonding, the uncoiling of α-helical structures, the formation of well-networked myofibrillar protein gel, and the disulfide linkages between the myosin heavy chain, actin, and CP subunits. Therefore, the dual-modified CP could be a promising phosphate alternative to develop healthier meat products.
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Affiliation(s)
- Yu Wang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, 450001, China; Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou, 450001, China
| | - Jia-le Wang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, 450001, China
| | - Ke Li
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, 450001, China; Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou, 450001, China
| | - Jing-Jing Yuan
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, 450001, China
| | - Bo Chen
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, 450001, China; Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou, 450001, China
| | - Yun-Tao Wang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, 450001, China; Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou, 450001, China
| | - Jun-Guang Li
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, 450001, China; Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou, 450001, China
| | - Yan-Hong Bai
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, 450001, China; Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou, 450001, China.
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4
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Gao Y, Chen L, Chi H, Li L, Teng F. Insights into the soybean protein isolate hydrolysates: Performance characterization, emulsion construction and in vitro digestive behavior. Int J Biol Macromol 2024; 279:135372. [PMID: 39244112 DOI: 10.1016/j.ijbiomac.2024.135372] [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: 07/05/2024] [Revised: 08/22/2024] [Accepted: 09/04/2024] [Indexed: 09/09/2024]
Abstract
In this experiment, the co-constructed O/W emulsions of different soy protein hydrolysates (SPHs) and gum arabic (GA) were investigated. SPHs were prepared by hydrolyzing soy protein isolate (SPI) using different enzymes, and investigated the effects of enzyme types and hydrolysis time on the physicochemical properties of SPHs. Moreover, SPI/GA and SPHs/GA were prepared and used as hydrophilic emulsifiers to construct O/W emulsions. The results showed that the optimal hydrolysis times for bromelain, pepsin and trypsin were 2 h (BSPH2), 3 h (PSPH3) and 3 h (TSPH3), respectively. Compared with SPI/GA emulsions, SPHs/GA emulsions had smaller particle size, more negative charge, higher interfacial adsorbed protein, and more stable emulsion systems. During the digestion process, SPHs/GA emulsions were effective in realizing the release of bioactives. In conclusion, enzymatic hydrolysis can be an effective modification technique, and SPHs/GA can be used as an effective emulsifier for the emulsion system.
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Affiliation(s)
- Yiting Gao
- College of Food science, Northeast Agricultural university, Harbin, Heilongjiang 150030, China
| | - Le Chen
- College of Food science, Northeast Agricultural university, Harbin, Heilongjiang 150030, China
| | - Huiyue Chi
- College of Food science, Northeast Agricultural university, Harbin, Heilongjiang 150030, China
| | - Lijia Li
- College of Food science, Northeast Agricultural university, Harbin, Heilongjiang 150030, China
| | - Fei Teng
- College of Food science, Northeast Agricultural university, Harbin, Heilongjiang 150030, China.
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5
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Ajayi FF, Mudgil P, Maqsood S. Unveiling differential impact of heat and microwave extraction treatments on the structure, functionality, and digestibility of jack bean proteins extracted under varying extraction pH. Food Res Int 2024; 191:114686. [PMID: 39059943 DOI: 10.1016/j.foodres.2024.114686] [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: 03/24/2024] [Revised: 06/03/2024] [Accepted: 06/26/2024] [Indexed: 07/28/2024]
Abstract
The poor extractability and digestibility of jack beans restrict their application in food systems. Thermal treatment could be a processing tool to disrupt the compact conformation of the plant matrix and inactivate inherent antinutrients. Therefore, this research investigated the impact of conventional heat-aided (HA-) and microwave-aided (MA-) extraction treatments on the structure, functional properties, and digestibility of jack bean protein concentrate (JBPC) under varying extraction pH. The novelty brought by the present study is establishing the thermal treatment/extraction pH combinations for improving techno-functionalities and digestibility of JBPC. Heat (50 °C for 1 h) and sequential microwave power (400 W, 600 W, and 800 W for 5 min) at three extraction pH (9.0, 10.0, and 11.0) were studied. Upon increasing extraction pH, a significant decrease in the protein content, and β-Sheet structure was observed, in the order of pH 11.0 > 10.0 > 9.0. JBPC extracted using HA treatments displayed the highest contents of surface hydrophobicity (90.02) and sulfhydryl groups. In functional properties, MA-extracted JBPC under 400 W showed significantly improved solubility (93.45 %), emulsifying activity index (45.23 m2/g), and foaming capacity (141.70 %) when compared to other thermal treatments. The degree of hydrolysis result revealed that MA treatment improved the JBPC in vitro digestibility at a low power level of 400 W. These findings suggest that MA extraction treatment can improve the functional and nutritional properties of JBPC regardless of the extraction pH, and thus, expand the potential application in food systems.
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Affiliation(s)
- Feyisola Fisayo Ajayi
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain 15551, United Arab Emirates
| | - Priti Mudgil
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain 15551, United Arab Emirates
| | - Sajid Maqsood
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain 15551, United Arab Emirates; International Research Center for Food, Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China.
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6
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Gao Y, Gao T, Li L, Chi H, Teng F. Modification of soybean lipophilic protein based on pH-shifting and high-pressure homogenization: Focus on structure, physicochemical properties and delivery vehicle. Food Chem 2024; 463:141001. [PMID: 39243622 DOI: 10.1016/j.foodchem.2024.141001] [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: 01/08/2024] [Revised: 08/13/2024] [Accepted: 08/24/2024] [Indexed: 09/09/2024]
Abstract
High-pressure homogenization and pH-shifting can be used to modify soybean lipophilic protein (SLP), and to enhance its ability to deliver vitamin B12. The structural changes of SLP were analyzed by multispectral techniques and the results showed that secondary and tertiary structures of SLP were altered by modification. The modification unfolded the SLP structure, released more free hydrogen ions, and increased positive charge density on the protein surface. Also, the solubility of modified SLP increased by maximum of 34.75 %. Furthermore, molecular docking showed that complexes were formed between SLP and vitamin B12 mainly through hydrogen bonding and hydrophobic interactions, and the encapsulation rate of modified SLP was maximally increased by 2.3 %. In vitro digestion showed that modified SLP enhanced stability and bioaccessibility of vitamin B12. This study provides theoretical basis for modification of SLP and effective delivery of bioactive substances.
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Affiliation(s)
- Yiting Gao
- College of Food science, Northeast Agricultural university, Harbin, Heilongjiang 150030, China
| | - Tian Gao
- College of Food science, Northeast Agricultural university, Harbin, Heilongjiang 150030, China
| | - Lijia Li
- College of Food science, Northeast Agricultural university, Harbin, Heilongjiang 150030, China
| | - Huiyue Chi
- College of Food science, Northeast Agricultural university, Harbin, Heilongjiang 150030, China
| | - Fei Teng
- College of Food science, Northeast Agricultural university, Harbin, Heilongjiang 150030, China.
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7
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Liu X, Yang D, Liu W, Kan J, Zhang Y. Effect of Dry Processing of Coconut Oil on the Structure and Physicochemical Properties of Coconut Isolate Proteins. Foods 2024; 13:2496. [PMID: 39200423 PMCID: PMC11354100 DOI: 10.3390/foods13162496] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2024] [Revised: 07/30/2024] [Accepted: 08/07/2024] [Indexed: 09/02/2024] Open
Abstract
The effects of the dry processing of coconut oil on the amino acid composition, molecular weight, secondary structure, solubility, surface hydrophobicity, microstructure, total sulfhydryl and free sulfhydryl content, free amino acid content, thermal properties, and water-holding, oil-holding, foaming, and emulsifying properties of coconut isolate protein were investigated. The results showed that the dry processing altered the amino acid composition of coconut isolate proteins as well as resulted in fewer irregular structural regions and more homogeneous particle sizes, leading to an improvement in the thermal stability of the proteins. SDS-PAGE analysis showed that globular proteins located at ~34 kDa in coconut isolate proteins underwent slight degradation during the dry processing of coconut oil. The dry processing reduced the surface hydrophobicity, total and free sulfhydryl groups, solubility, and free amino acid content of coconut isolate proteins. In addition, the water-holding capacity, oil-holding capacity, and foam stability of coconut isolate proteins were improved to different degrees after the dry processing. Therefore, the development and utilization of copra meal protein is of great significance to increase its added value.
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Affiliation(s)
- Xiaoyan Liu
- Hainan Engineering Center of Coconut Further Processing, Coconut Research Institute of Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China; (X.L.); (J.K.)
| | - Duwei Yang
- College of Tropical Crops, Yunnan Agricultural University, Puer 665099, China;
| | - Wantong Liu
- College of Food Science and Technol, Huazhong Agricultural University, Wuhan 430070, China;
| | - Jintao Kan
- Hainan Engineering Center of Coconut Further Processing, Coconut Research Institute of Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China; (X.L.); (J.K.)
| | - Yufeng Zhang
- Hainan Engineering Center of Coconut Further Processing, Coconut Research Institute of Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China; (X.L.); (J.K.)
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8
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Wang Y, Zhu L, Zhu Z, Liu M, Zhao X. Effects of Different pH Levels on the Structural and Functional Properties of Proteins of Phaeodactylum tricornutum. Molecules 2024; 29:3139. [PMID: 38999090 PMCID: PMC11243640 DOI: 10.3390/molecules29133139] [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: 05/28/2024] [Revised: 06/26/2024] [Accepted: 06/28/2024] [Indexed: 07/14/2024] Open
Abstract
Phaeodactylum tricornutum is identified by its capacity for rapid growth, reproduction, and in vitro cultivation, as well as the presence of a range of high-value active compounds, including proteins, with potential food applications. The objective of this study was to investigate the effects of pH shift treatments (pH of 3, 5, 7, 9, and 11) on the structural and functional properties of the Phaeodactylum tricornutum protein (PTP). The molecular weight of the PTP was predominantly distributed within the following ranges: below 5 kDa, 5-100 kDa, and above 100 kDa. Compared to the acidic environment, the PTP demonstrated higher solubility and greater free sulfhydryl group content in the alkaline environment. Additionally, PTP had a smaller particle size and higher thermal stability in alkaline environments. The PTP exhibited superior foaming ability (135%), emulsification activity index (3.72 m2/g), and emulsion stability index (137.71 min) in alkaline environments. The results of this investigation provide a foundation for the future development and application of the PTP in the food industry.
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Affiliation(s)
- Yanli Wang
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Laijing Zhu
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Zhunyao Zhu
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Meng Liu
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Xiangzhong Zhao
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
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Yan X, Yan J, Shi X, Song Y, McClements DJ, Ma C, Liu X, Chen S, Xu D, Liu F. High internal phase double emulsions stabilized by modified pea protein-alginate complexes: Application for co-encapsulation of riboflavin and β-carotene. Int J Biol Macromol 2024; 270:132313. [PMID: 38740156 DOI: 10.1016/j.ijbiomac.2024.132313] [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: 11/29/2023] [Revised: 05/09/2024] [Accepted: 05/10/2024] [Indexed: 05/16/2024]
Abstract
The application of many hydrophilic and hydrophobic nutraceuticals is limited by their poor solubility, chemical stability, and/or bioaccessibility. In this study, a novel Pickering high internal phase double emulsion co-stabilized by modified pea protein isolate (PPI) and sodium alginate (SA) was developed for the co-encapsulation of model hydrophilic (riboflavin) and hydrophobic (β-carotene) nutraceuticals. Initially, the effect of emulsifier type in the external water phase on emulsion formation and stability was examined, including commercial PPI (C-PPI), C-PPI-SA complex, homogenized and ultrasonicated PPI (HU-PPI), and HU-PPI-SA complex. The encapsulation and protective effects of these double emulsions on hydrophilic riboflavin and hydrophobic β-carotene were then evaluated. The results demonstrated that the thermal and storage stabilities of the double emulsion formulated from HU-PPI-SA were high, which was attributed to the formation of a thick biopolymer coating around the oil droplets, as well as thickening of the aqueous phase. Encapsulation significantly improved the photostability of the two nutraceuticals. The double emulsion formulated from HU-PPI-SA significantly improved the in vitro bioaccessibility of β-carotene, which was mainly attributed to inhibition of its chemical degradation under simulated acidic gastric conditions. The novel delivery system may therefore be used for the development of functional foods containing multiple nutraceuticals.
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Affiliation(s)
- Xiaojia Yan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Jun Yan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Xinyue Shi
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Yuying Song
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | | | - Cuicui Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Shuai Chen
- School of Public Health, Wuhan University, Wuhan 430071, Hubei, China
| | - Duoxia Xu
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
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10
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Wang Q, Tang Z, Cao Y, Ming Y, Wu M. Improving the solubility and interfacial absorption of hempseed protein via a novel high pressure homogenization-assisted pH-shift strategy. Food Chem 2024; 442:138447. [PMID: 38244439 DOI: 10.1016/j.foodchem.2024.138447] [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: 09/14/2023] [Revised: 12/28/2023] [Accepted: 01/12/2024] [Indexed: 01/22/2024]
Abstract
A pH shift treatment aided by high pressure homogenization (HPH) with various pressures (0-120 MPa) was employed to structurally modify hempseed protein isolate (HPI). Compared with individual pH shift or HPH treatment, HPH-assisted pH shift improved the structural flexibility of HPI, as revealed by the increased random coil in protein secondary structure. With the incorporation of HPH into pH shift, the intrinsic fluorescence intensity was remarkably attenuated and redshifted, whereas the surface hydrophobicity was pronouncedly boosted, indicating the extensive unfolding of protein structure. Moreover, the cotreated HPI exhibited a smaller and more homogenous particle size, notably at a higher pressure. Consequently, the solubility was drastically raised by the cooperated treatments, to the maximum value (62.8 %) at 120 MPa. These physicochemical changes in the cotreated HPI facilitated a consolidated interfacial activity. Moreover, the cooperated treatment, especially highly pressured (120 MPa), facilitated the penetration and rearrangement of proteins at the oil-water interface.
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Affiliation(s)
- Qingling Wang
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China
| | - Ziwei Tang
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China
| | - Yanyun Cao
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China
| | - Yu Ming
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China
| | - Mangang Wu
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China.
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Patil ND, Bains A, Sridhar K, Bhaswant M, Kaur S, Tripathi M, Lanterbecq D, Chawla P, Sharma M. Extraction, Modification, Biofunctionality, and Food Applications of Chickpea (Cicer arietinum) Protein: An Up-to-Date Review. Foods 2024; 13:1398. [PMID: 38731769 PMCID: PMC11083271 DOI: 10.3390/foods13091398] [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: 04/12/2024] [Revised: 04/28/2024] [Accepted: 04/29/2024] [Indexed: 05/13/2024] Open
Abstract
Plant-based proteins have gained popularity in the food industry as a good protein source. Among these, chickpea protein has gained significant attention in recent times due to its high yields, high nutritional content, and health benefits. With an abundance of essential amino acids, particularly lysine, and a highly digestible indispensable amino acid score of 76 (DIAAS), chickpea protein is considered a substitute for animal proteins. However, the application of chickpea protein in food products is limited due to its poor functional properties, such as solubility, water-holding capacity, and emulsifying and gelling properties. To overcome these limitations, various modification methods, including physical, biological, chemical, and a combination of these, have been applied to enhance the functional properties of chickpea protein and expand its applications in healthy food products. Therefore, this review aims to comprehensively examine recent advances in Cicer arietinum (chickpea) protein extraction techniques, characterizing its properties, exploring post-modification strategies, and assessing its diverse applications in the food industry. Moreover, we reviewed the nutritional benefits and sustainability implications, along with addressing regulatory considerations. This review intends to provide insights into maximizing the potential of Cicer arietinum protein in diverse applications while ensuring sustainability and compliance with regulations.
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Affiliation(s)
- Nikhil Dnyaneshwar Patil
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, India; (N.D.P.)
| | - Aarti Bains
- Department of Microbiology, Lovely Professional University, Phagwara 144411, India
| | - Kandi Sridhar
- Department of Food Technology, Karpagam Academy of Higher Education Deemed to be University, Coimbatore 641021, India
| | - Maharshi Bhaswant
- New Industry Creation Hatchery Center, Tohoku University, Sendai 9808579, Japan
- Center for Molecular and Nanomedical Sciences, Sathyabama Institute of Science and Technology, Chennai 600119, India
| | - Sawinder Kaur
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, India; (N.D.P.)
| | - Manikant Tripathi
- Biotechnology Program, Dr. Rammanohar Lohia Avadh University, Ayodhya 224001, India
| | | | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, India; (N.D.P.)
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Liu Y, Guo X, Liu T, Fan X, Yu X, Zhang J. Study on the structural characteristics and emulsifying properties of chickpea protein isolate-citrus pectin conjugates prepared by Maillard reaction. Int J Biol Macromol 2024; 264:130606. [PMID: 38447830 DOI: 10.1016/j.ijbiomac.2024.130606] [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: 11/21/2023] [Revised: 02/15/2024] [Accepted: 02/28/2024] [Indexed: 03/08/2024]
Abstract
Chickpea protein isolate (CPI) typically exhibits limited emulsifying properties under various food processing conditions, including pH variations, different salt concentrations, and elevated temperatures, which limits its applications in the food industry. In this study, CPI-citrus pectin (CP) conjugates were prepared through the Maillard reaction to investigate the influence of various CP concentrations on the structural and emulsifying properties of CPI. With the CPI/CP ratio of 1:2, the degree of graft reached 35.54 %, indicating the successful covalent binding between CPI and CP. FT-IR and intrinsic fluorescence spectroscopy analyses revealed alterations in the secondary and tertiary structures of CPI after glycosylation modification. The solubility of CPI increased from 81.39 % to 89.59 % after glycosylation. Moreover, freshly prepared CPI emulsions showed an increase in interfacial protein adsorption (70.33 % to 92.71 %), a reduction in particle size (5.33 μm to 1.49 μm), and a decrease in zeta-potential (-34.9 mV to -52.5 mV). Simultaneously, the long-term stability of the emulsions was assessed by employing a LUMiSizer stability analyzer. Furthermore, emulsions prepared with CPI:CP 1:2 exhibited excellent stability under various environmental stressors. In conclusion, the results of this study demonstrate that the glycosylation is a valuable approach to improve the emulsifying properties of CPI.
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Affiliation(s)
- Yibo Liu
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China; Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), Shihezi, Xinjiang 832003, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi, Xinjiang 832003, China
| | - Xiaobing Guo
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China; Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), Shihezi, Xinjiang 832003, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi, Xinjiang 832003, China.
| | - Ting Liu
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China; Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), Shihezi, Xinjiang 832003, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi, Xinjiang 832003, China
| | - Xuemei Fan
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China; Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), Shihezi, Xinjiang 832003, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi, Xinjiang 832003, China
| | - Xiyu Yu
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China; Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), Shihezi, Xinjiang 832003, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi, Xinjiang 832003, China
| | - Jian Zhang
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China; Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), Shihezi, Xinjiang 832003, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi, Xinjiang 832003, China.
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Baskıncı T, Gul O. Modifications to structural, techno-functional and rheological properties of sesame protein isolate by high pressure homogenization. Int J Biol Macromol 2023; 250:126005. [PMID: 37562472 DOI: 10.1016/j.ijbiomac.2023.126005] [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: 05/02/2023] [Revised: 07/18/2023] [Accepted: 07/25/2023] [Indexed: 08/12/2023]
Abstract
In this study, we aimed to determine the effect of high pressure homogenization (HPH) at a pressure up to 150 MPa on microstructural, techno-functional and rheological properties of sesame protein isolate (SPI). HPH treatment caused a partial change in the secondary structure of SPI, however, the changes in surface hydrophobicity and free -SH groups, indicating HPH had significant effect on the tertiary structure. After the HPH treatment, the particles dispersed homogeneously with more rougher surface. Sesame proteins had the smallest particle size (0.79 μm) and highest zeta potential (38.83 mV) at 100 MPa pressure. The most developed water/oil holding capacity, emulsification and foaming properties were achieved at 100 MPa pressure. However, the maximum stable foam formation (83.33 %) was determined at 150 MPa pressure. When the shear rate is fixed as 50 1/s, an increase in the viscosity value of the samples treated with 100 and 150 MPa pressure was detected compared to the control sample, while the lowest viscosity was determined the ones treated at 50 MPa. In all samples except 50 MPa pressure-treated proteins, viscoelastic character became dominant with increasing frequency (G' > G″). Modification with HPH resulted in a decrease of about 15 °C in the gelation temperature of SPI.
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Affiliation(s)
- Tuğba Baskıncı
- Department of Food Engineering, Faculty of Engineering and Architecture, Kastamonu University, Kastamonu, Turkey
| | - Osman Gul
- Department of Food Engineering, Faculty of Engineering and Architecture, Kastamonu University, Kastamonu, Turkey.
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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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