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Zhang F, Liu J, Uyanga VA, Tang C, Qu Y, Qin X, Chen Y, Liu Y. Preparation and functional properties of rice bran globulin-chitooligosaccharide-quercetin-resveratrol covalent complex. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4977-4988. [PMID: 38567804 DOI: 10.1002/jsfa.13506] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 08/25/2023] [Accepted: 04/03/2024] [Indexed: 04/14/2024]
Abstract
BACKGROUND As the major protein (approximately 36%) in rice bran, globulin exhibits excellent foaming and emulsifying properties, endowing its useful application as a foaming and emulsifying agent in the food industry. However, the low water solubility restricts its commercial potential in industrial applications. The present study aimed to improve this protein's processing and functional properties. RESULTS A novel covalent complex was fabricated by a combination of the Maillard reaction and alkaline oxidation using rice bran globulin (RBG), chitooligosaccharide (C), quercetin (Que) and resveratrol (Res). The Maillard reaction improved the solubility, emulsifying and foaming properties of RBG. The resultant glycosylated protein was covalently bonded with quercetin and resveratrol to form a (RBG-C)-Que-Res complex. (RBG-C)-Que-Res exhibited higher thermal stability and antioxidant ability than the native protein, binary globulin-chitooligosaccharide or ternary globulin-chitooligosaccharide-polyphenol (only containing quercetin or resveratrol) conjugates. (RBG-C)-Que-Res exerted better cytoprotection against the generation of malondialdehyde and reactive oxygen species in HepG2 cells, which was associated with increased activities of antioxidative enzymes superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GSH-Px) through upregulated genes SOD1, CAT, GPX1 (i.e. gene for glutathione peroxidase-1), GCLM (i.e. gene for glutamate cysteine ligase modifier subunit), SLC1A11 (i.e. gene for solute carrier family 7, member 11) and SRXN1 (i.e. gene for sulfiredoxin-1). The anti-apoptotic effect of (RBG-C)-Que-Res was confirmed by the downregulation of caspase-3 and p53 and the upregulation of B-cell lymphoma-2 gene expression. CONCLUSION The present study highlights the potential of (RBG-C)-Que-Res conjugates as functional ingredients in healthy foods. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Fengjiao Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Jinguang Liu
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | | | - Caiyun Tang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Yanan Qu
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Xu Qin
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Yilun Chen
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Yuqian Liu
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
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Yan X, Bai X, Liu X, Liu F. Enhanced functional properties of pea protein isolate microgel particles modified with sodium alginate: Mixtures and conjugates. Food Chem 2024; 441:138358. [PMID: 38266315 DOI: 10.1016/j.foodchem.2024.138358] [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: 04/18/2023] [Revised: 10/29/2023] [Accepted: 01/01/2024] [Indexed: 01/26/2024]
Abstract
Protein microgels are emerging as versatile soft particles due to their desirable interfacial activities and functional properties. In this study, pea protein isolate microgel particles (PPIMP) were prepared by heat treatment and transglutaminase crosslinking, and PPIMP were non-covalently and covalently modified with sodium alginate (SA). The effects of polymer ratio and pH on the formation of PPIMP-SA mixtures and conjugates were investigated. The optimal ratio of PPIMP and SA was found to be 20:1, with the optimal pH being 7 and 10, respectively. PPIMP-SA conjugates were prepared by Maillard reaction. It was found that ultrasound (195 W, 40 min) enhanced the degree of glycation of PPIMP, with a highest value of 37.21 ± 0.71 %. SDS-PAGE, browning intensity and FTIR data also confirmed the formation of PPIMP-SA conjugates. Compared with PPIMP and PPIMP-SA mixtures, PPIMP-SA conjugates exhibited better thermal stability, antioxidant, emulsifying and foaming properties, which opens up opportunities for protein microgel in various food applications.
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Affiliation(s)
- Xiaojia Yan
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Xiangqi Bai
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China.
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3
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Yan DD, Hu B, Gao P, Yin JJ, Wang S, Yang Y, Tan L, Hu CR, He DP, Zhong W. Synthesis and Characterization of Emulsifiers Based on the Maillard Reaction and Its Application in Stabilized DHA Algal Oil Nanoemulsions. Foods 2024; 13:1667. [PMID: 38890897 PMCID: PMC11172065 DOI: 10.3390/foods13111667] [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: 04/09/2024] [Revised: 05/22/2024] [Accepted: 05/23/2024] [Indexed: 06/20/2024] Open
Abstract
The aim of this study was to optimize the formation of sodium caseinate (CS) and gum arabic (GA) complexes through the Maillard reaction and to evaluate their effectiveness in improving the emulsification properties and stability of docosahexaenoic acid (DHA) nanoemulsions. First, the best target polysaccharides were selected, and the best modification conditions were determined using orthogonal experiments. Secondly, the response surface experiments were used to optimize the preparation process of the emulsion. The stability, in vitro digestion characteristics, and rheological characteristics of the emulsion prepared by means of CS-GA were compared with the emulsion prepared using a whey protein isolate (WPI). After the orthogonal test, the optimal modification conditions were determined to be a reaction time of 96 h, a CS-GA mass ratio of 1:2, a reaction temperature of 60 °C, and a degree of grafting of 44.91%. Changes in the infrared (IR), Raman, ultraviolet (UV), and endogenous fluorescence spectra also indicated that the complex structure was modified. The response surface test identified the optimal preparation process as follows: an emulsifier concentration of 5 g/L, an oil-phase concentration of 5 g/L, and a homogenization frequency of five, and the emulsion showed good stability. Therefore, the use of a nanoemulsion as a nanoscale DHA algal oil delivery system is very promising for extending the shelf life and improving the stability of food.
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Affiliation(s)
- Dan-Dan Yan
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (D.-D.Y.); (B.H.); (P.G.); (J.-J.Y.); (C.-R.H.); (D.-P.H.)
- Key Laboratory for Deep Processing of Major Grain and Oil Ministry of Education, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Bo Hu
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (D.-D.Y.); (B.H.); (P.G.); (J.-J.Y.); (C.-R.H.); (D.-P.H.)
- Key Laboratory for Deep Processing of Major Grain and Oil Ministry of Education, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Pan Gao
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (D.-D.Y.); (B.H.); (P.G.); (J.-J.Y.); (C.-R.H.); (D.-P.H.)
- Key Laboratory for Deep Processing of Major Grain and Oil Ministry of Education, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
- Wuhan Institute for Food and Cosmetic Control, Wuhan 430012, China; (S.W.); (Y.Y.)
| | - Jiao-Jiao Yin
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (D.-D.Y.); (B.H.); (P.G.); (J.-J.Y.); (C.-R.H.); (D.-P.H.)
- Key Laboratory for Deep Processing of Major Grain and Oil Ministry of Education, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Shu Wang
- Wuhan Institute for Food and Cosmetic Control, Wuhan 430012, China; (S.W.); (Y.Y.)
| | - Yong Yang
- Wuhan Institute for Food and Cosmetic Control, Wuhan 430012, China; (S.W.); (Y.Y.)
| | - Lei Tan
- Hubei Fuxing Biotechnology, Hanchuan 431608, China;
| | - Chuan-Rong Hu
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (D.-D.Y.); (B.H.); (P.G.); (J.-J.Y.); (C.-R.H.); (D.-P.H.)
- Key Laboratory for Deep Processing of Major Grain and Oil Ministry of Education, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Dong-Ping He
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (D.-D.Y.); (B.H.); (P.G.); (J.-J.Y.); (C.-R.H.); (D.-P.H.)
- Key Laboratory for Deep Processing of Major Grain and Oil Ministry of Education, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
- Wuhan Institute for Food and Cosmetic Control, Wuhan 430012, China; (S.W.); (Y.Y.)
| | - Wu Zhong
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (D.-D.Y.); (B.H.); (P.G.); (J.-J.Y.); (C.-R.H.); (D.-P.H.)
- Key Laboratory for Deep Processing of Major Grain and Oil Ministry of Education, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
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Wang J, Liu R, Huang X, Bao Y, Wang X, Yi H, Lu Y. The Effect of Nanoscale Modification of Nisin by Different Milk-Derived Proteins on Its Physicochemical Properties and Antibacterial Activity. Foods 2024; 13:1606. [PMID: 38890836 PMCID: PMC11171616 DOI: 10.3390/foods13111606] [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: 04/16/2024] [Revised: 05/15/2024] [Accepted: 05/16/2024] [Indexed: 06/20/2024] Open
Abstract
Nisin is used as a natural food preservative because of its broad-spectrum antimicrobial activity against Gram-positive bacteria. However, free nisin is susceptible to various factors that reduce its antimicrobial activity. Milk protein, a protein derived from milk, has self-assembly properties and is a good carrier of bioactive substances. In this study, lactoferrin-nisin nanoparticles (L-N), bovine serum albumin-nisin nanoparticles (B-N), and casein-nisin nanoparticles (C-N) were successfully prepared by a self-assembly technique, and then their properties were investigated. The studies revealed that lactoferrin (LF) and nisin formed L-N mainly through hydrophobic interactions and hydrogen bonding, and L-N had the best performance. The small particle size (29.83 ± 2.42 nm), dense reticular structure, and good thermal stability, storage stability, and emulsification of L-N laid a certain foundation for its application in food. Further bacteriostatic studies showed that L-N enhanced the bacteriostatic activity of nisin, with prominent inhibitory properties against Listeria monocytogenes, Staphylococcus aureus, and Bacillus cereus, which mainly disrupted the cell membrane of the bacteria. The above results broaden our understanding of milk protein-nisin nanoparticles, while the excellent antibacterial activity of L-N makes it promising for application as a novel food preservative, which will help to improve the bioavailability of nisin in food systems.
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Affiliation(s)
- Jing Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (J.W.); (R.L.); (X.H.); (Y.B.); (X.W.)
| | - Rui Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (J.W.); (R.L.); (X.H.); (Y.B.); (X.W.)
| | - Xiaoyang Huang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (J.W.); (R.L.); (X.H.); (Y.B.); (X.W.)
| | - Yuexin Bao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (J.W.); (R.L.); (X.H.); (Y.B.); (X.W.)
| | - Xiaohong Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (J.W.); (R.L.); (X.H.); (Y.B.); (X.W.)
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
| | - Huaxi Yi
- College of Food Science and Engineering, Ocean University of China, Qingdao 266000, China;
| | - Youyou Lu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (J.W.); (R.L.); (X.H.); (Y.B.); (X.W.)
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
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5
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Wang D, Liu Y, Guo M, Sun J. Effect of Ball-Milling Treatment Combined with Glycosylation on the Structure and Functional Properties of Litopenaeus vannamei Protein. Foods 2024; 13:1284. [PMID: 38731655 PMCID: PMC11083002 DOI: 10.3390/foods13091284] [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: 02/29/2024] [Revised: 04/01/2024] [Accepted: 04/06/2024] [Indexed: 05/13/2024] Open
Abstract
Litopenaeus vannamei protein (LVP) is a high-quality protein. However, its functional properties do not fully meet the needs of food processing. In this study, LVP-xylose conjugates were prepared by conventional wet heat method (GLVP) and ball-milling-assisted wet heat method (GBLVP), respectively. The changes in structure and functional properties of the glycosylated LVP were explored. The findings revealed that ball-milling pretreatment increased the grafting degree to 35.21%. GBLVP had a sparser surface structure and lower particle size than GLVP. FTIR spectra showed that xylose was grafted onto LVP successfully and GBLVP had the lowest α-helix content. Compared with GLVP, GBLVP had a decrease in intrinsic fluorescence intensity and surface hydrophobicity, and an increase in UV absorption intensity. Moreover, GBLVP had higher foaming capacity, solubility and water-holding capacity, and lower allergenicity than GLVP. However, ball-milling pretreatment had a negative impact on the vitro digestibility and oil-holding capacity of GBLVP. In conclusion, ball-milling-assisted treatment of glycosylation could effectively improve the functional properties of LVP, benefiting the broader application of LVP in the food industry.
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Affiliation(s)
| | | | | | - Jilu Sun
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China; (D.W.); (Y.L.); (M.G.)
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6
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Yu H, Zheng Y, Zhou C, Liu L, Wang L, Cao J, Sun Y, He J, Pan D, Cai Z, Xia Q. Tunability of Pickering particle features of whey protein isolate via remodeling partial unfolding during ultrasonication-assisted complexation with chitosan/chitooligosaccharide. Carbohydr Polym 2024; 325:121583. [PMID: 38008470 DOI: 10.1016/j.carbpol.2023.121583] [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: 06/07/2023] [Revised: 10/31/2023] [Accepted: 11/10/2023] [Indexed: 11/28/2023]
Abstract
The potential of ultrasonication-driven molecular self-assembly of whey protein isolate (WPI) with chitosan (CS)/chitooligosaccharide (COS) to stabilize Pickering emulsions was examined, based on CS/COS ligands-induced partial unfolding in remodeling the Pickering particles features. Multi-spectral analysis suggested obvious changes in conformational structures of WPI due to interaction with CS/COS, with significantly higher unfolding degrees of WPI induced by COS. Non-covalent interactions were identified as the major forces for WPI-CS/COS conjugates. Ultrasonication enhanced electrostatic interaction between CS's -NH3 groups and WPI's -COO- groups which improved emulsification activity and storability of WPI-COS stabilized Pickering emulsion. This was attributed to increased surface hydrophobicity and decreased particle size compared to WPI-CS associated with differential unfolding degrees induced by different saccharide ligands. CLSM and SEM consistently observed smaller emulsion droplets in WPI-COS complexes than WPI-CS/COS particles tightly adsorbed at the oil-water interface. The electrostatic self-assembly of WPI with CS/COS greatly enhanced the encapsulation efficiency of quercetin than those stabilized by WPI alone and ultrasound further improved encapsulation efficiency. This corresponded well with the quantitative affinity parameters between quercetin and WPI-CS/COS complexes. This investigation revealed the great potential of glycan ligands-induced conformational transitions of extrinsic physical disruption in tuning Pickering particle features.
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Affiliation(s)
- Hongmei Yu
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Yuanrong Zheng
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai 200436, China
| | - Changyu Zhou
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Lianliang Liu
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Libin Wang
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Jinxuan Cao
- School of Food and Health, Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, China
| | - Yangyin Sun
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Jun He
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Daodong Pan
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Zhendong Cai
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China.
| | - Qiang Xia
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China.
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Correa ADC, Lopes MS, Perna RF, Silva EK. Fructan-type prebiotic dietary fibers: Clinical studies reporting health impacts and recent advances in their technological application in bakery, dairy, meat products and beverages. Carbohydr Polym 2024; 323:121396. [PMID: 37940290 DOI: 10.1016/j.carbpol.2023.121396] [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: 06/15/2023] [Revised: 09/11/2023] [Accepted: 09/12/2023] [Indexed: 11/10/2023]
Abstract
Fructooligosaccharides (FOS) and inulin are the most used fructans in food manufacturing, including bakery, dairy, meat products and beverages. In this context, this review investigated the recent findings concerning health claims associated with a diet supplemented with fructans according to human trial results. Fructans have been applied in different food classes due to their proven benefits to human health. Human clinical trials have revealed several effects of fructans supplementation on health such as improved glycemic control, growth of beneficial gut bacteria, weight management, positive influence on immune function, and others. These dietary fibers have a wide range of compounds with different molecular sizes, implying a great variety of technological properties depending on the food application of interest. Inulin has been mainly applied as a fat substitute and prebiotic ingredient. In general, inulin reduces the energy content and improves the structure, viscosity, emulsion, and water retention parameters of food products. Meanwhile, FOS have been more successful when used as a sucrose substitute and prebiotic ingredient. However, overall, FOS and inulin are promising alternatives for the development of structured systems dedicated to increase the functionality of foods and beverages besides reducing fat in bakery, dairy, and meat products.
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Affiliation(s)
- Aline de Carvalho Correa
- Graduate Program in Chemical Engineering, Institute of Science and Technology, Federal University of Alfenas - Campus Poços de Caldas, 37715-400 Poços de Caldas, Minas Gerais, Brazil
| | - Melina Savioli Lopes
- Graduate Program in Chemical Engineering, Institute of Science and Technology, Federal University of Alfenas - Campus Poços de Caldas, 37715-400 Poços de Caldas, Minas Gerais, Brazil
| | - Rafael Firmani Perna
- Graduate Program in Chemical Engineering, Institute of Science and Technology, Federal University of Alfenas - Campus Poços de Caldas, 37715-400 Poços de Caldas, Minas Gerais, Brazil
| | - Eric Keven Silva
- School of Food Engineering, University of Campinas, 13083-862, Campinas, São Paulo, Brazil.
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Aminikhah N, Mirmoghtadaie L, Shojaee-Aliabadi S, Khoobbakht F, Hosseini SM. Investigation of structural and physicochemical properties of microcapsules obtained from protein-polysaccharide conjugate via the Maillard reaction containing Satureja khuzestanica essential oil. Int J Biol Macromol 2023; 252:126468. [PMID: 37625762 DOI: 10.1016/j.ijbiomac.2023.126468] [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: 02/12/2023] [Revised: 06/24/2023] [Accepted: 08/21/2023] [Indexed: 08/27/2023]
Abstract
In this study, some common proteins including, whey protein isolate (WPI), soy protein isolate (SPI), and gelatin (G) conjugated with maltodextrin (MD) via Maillard reaction and were then used to encapsulate Satureja khuzestanica essential oil (SKEO). The higher glycation degree was obtained at a pH of 9 and 3 h of heating at 60 °C for SPI and WPI, and 90 °C for G. The results of FTIR and intrinsic fluorescence test showed the possibility of covalent binding formation between proteins and maltodextrin. The encapsulation efficiencies were obtained about 83.84 %, 88.95 %, and 89.27 % for MD-SPI, MD-G, and MD-WPI, respectively. Moreover, the Maillard reaction-based microcapsules had higher antioxidant activity than the physical mixture of protein-polysaccharide. The addition of SKEO to microcapsules improved antimicrobial activity. The results of this study demonstrated that MD-WPI and MD-G, as encapsulating materials, can be used to enhance the physiochemical properties of microcapsules loaded with SKEO.
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Affiliation(s)
- Nafise Aminikhah
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Leila Mirmoghtadaie
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Saeedeh Shojaee-Aliabadi
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Faezeh Khoobbakht
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Seyede Marzieh Hosseini
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
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Cui L, Guo J, Meng Z. A review on food-grade-polymer-based O/W emulsion gels: Stabilization mechanism and 3D printing application. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108588] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2023]
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10
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Complexation of β-conglycinin or glycinin with sodium alginate blocks: Complexation mechanism and structural and functional properties. Food Chem 2023; 403:134425. [DOI: 10.1016/j.foodchem.2022.134425] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2022] [Revised: 09/14/2022] [Accepted: 09/25/2022] [Indexed: 11/22/2022]
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Huang Z, Li K, Ma L, Chen F, Hu X, Miao S, Ji J. The effect of Maillard reaction on the lactose crystallization and flavor release in lactose/WPI/inulin encapsulation. Food Chem X 2023; 18:100650. [PMID: 36968314 PMCID: PMC10036888 DOI: 10.1016/j.fochx.2023.100650] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2023] [Revised: 03/15/2023] [Accepted: 03/15/2023] [Indexed: 03/19/2023] Open
Abstract
The crystallization of lactose usually causes the structural collapse and core material escape of flavor encapsulations. The objective of this study was to investigate the effects of different grafting degrees of WPI-inulin Maillard reaction products on the lactose crystallization and the subsequent release behaviors. Ethyl acetate was chosen as the model volatile flavor and the encapsulations were prepared by freeze-drying. The results found that the encapsulation efficiency was significantly increased from 30% to over 80% by using MRPs as wall materials. Those microparticles showed the greater flavor retention and lower moisture adsorption. In addition, the encapsulations produced by the proper Maillard reaction times (e.g., 48 h and 72 h) could effectively delay the lactose crystallization and thus improve the structural stability of the matrix. This innovation finding aims to use the Maillard reaction to control the crystallization behaviors and enhance the usefulness of high-lactose containing products in encapsulation systems.
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12
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Wang Z, Zhao H, Tao H, Yu B, Cui B, Wang Y. Ultrasound improves the physicochemical and foam properties of whey protein microgel. Front Nutr 2023; 10:1140737. [PMID: 37113296 PMCID: PMC10126503 DOI: 10.3389/fnut.2023.1140737] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Accepted: 03/14/2023] [Indexed: 04/29/2023] Open
Abstract
Whey protein microgel (WPM) is an emerging multifunctional protein particle and methods to improve its functional properties are continuously being explored. We developed a method to prepare WPM by heat-induced self-assembly under different ultrasound power (160, 320, 480, and 640 W/cm2) and characterized the particle size, surface hydrophobicity, disulfide bond, viscosity, and foam properties of WPM. Ultrasound increased the particle size of WPM-160 W to 31 μm. However, the increase in ultrasound power gradually reduced the average particle size of samples. The intrinsic fluorescence spectrum showed that ultrasound unfolded the structure of whey protein and exposed more hydrophobic groups, which increased the surface hydrophobicity of WPM. In addition, infrared spectroscopy suggested ultrasound decreased the α-helix content of WPM, implying an increase in the flexibility of protein molecules. The disulfide bond of WPM was broken by ultrasound, and the content of the-SH group increased correspondingly. The rheology indicated that the apparent viscosity decreased with the increase of ultrasonic power. Compared with the control, the ultrasonicated WPM displayed higher foam ability. Ultrasound improved the foam stability of WPM-160 W but destroyed the foam stability of other samples. These results suggest that proper ultrasound treatment can improve the physicochemical and foam properties of WPM.
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Affiliation(s)
- Zhaoxin Wang
- College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Haibo Zhao
- College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Haiteng Tao
- College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Bin Yu
- College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
- *Correspondence: Bin Yu,
| | - Bo Cui
- College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
- Bo Cui,
| | - Yan Wang
- College of Food and Biological Engineering, Qiqihar University, Qiqihar, Heilongjiang, China
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13
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Yan Y, Zhang Y, Gao J, Qin L, Liu F, Zeng W, Wan J. Intracellular and extracellular sources, transformation process and resource recovery value of proteins extracted from wastewater treatment sludge via alkaline thermal hydrolysis and enzymatic hydrolysis. THE SCIENCE OF THE TOTAL ENVIRONMENT 2022; 852:158512. [PMID: 36063951 DOI: 10.1016/j.scitotenv.2022.158512] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/26/2022] [Revised: 08/18/2022] [Accepted: 08/31/2022] [Indexed: 06/15/2023]
Abstract
Excess sludge contains a large amount of protein and can be recycled to prepare industrial foaming agents, foliar fertilizers and other high value-added products. The optimization and effects of sludge protein extraction using the common processes of alkaline thermal hydrolysis (ATH) and enzymatic hydrolysis (EH) have been widely studied. This study focused on the protein extraction mechanisms of ATH and EH by comparing the ratio of intracellular to extracellular proteins extracted and the transformation of protein during the hydrolysis process. The extracellular protein content was 82.6 ± 5.07 mg/g VSS, and the content of intracellular protein extracted using ATH and EH was 376.9 mg/g VSS and 127.9 mg/g VSS, respectively. The ratio of intracellular to extracellular proteins extracted by ATH and EH was 4.5 and 1.5, respectively, indicating that ATH had a much better wall-breaking effect that allowed it to extract abundant intracellular proteins. The protein content obtained from ATH continuously increased over time, and approximately 38 % of proteins were further hydrolyzed to polypeptides. In contrast, the relatively low protein content extracted by EH possibly limited subsequent polypeptide hydrolysis, but subsequent hydrolysis to amino acids was not noticeably affected and was linearly correlated with the amount of protein extracted. An analysis of the recycling convenience and value of extracted proteins showed that the sludge dewatering performance increased by 86.7 % and 45.5 % after ATH and EH treatment, respectively, which was conducive to the subsequent separation of the protein solution. The protein extracted by ATH, with a large amount of peptides, would be beneficial to prepare industrial foaming agents, while the protein extracted by EH was rich in free amino acids and could be used to prepare foliar fertilizer.
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Affiliation(s)
- Yixin Yan
- School of Ecology and Environment, Zhengzhou University, Zhengzhou 450001, Henan, China
| | - Yajing Zhang
- School of Ecology and Environment, Zhengzhou University, Zhengzhou 450001, Henan, China
| | - Jianlei Gao
- School of Ecology and Environment, Zhengzhou University, Zhengzhou 450001, Henan, China.
| | - Lei Qin
- Central Plains Environmental Protection Co., Ltd., Zhengzhou 450001, China
| | - Fan Liu
- School of Ecology and Environment, Zhengzhou University, Zhengzhou 450001, Henan, China
| | - Wei Zeng
- School of Ecology and Environment, Zhengzhou University, Zhengzhou 450001, Henan, China
| | - Junfeng Wan
- School of Ecology and Environment, Zhengzhou University, Zhengzhou 450001, Henan, China
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14
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Effect of Maillard reaction conditions on the gelation and thermal stability of whey protein isolate/D-tagatose conjugates. Food Chem 2022. [DOI: 10.1016/j.foodchem.2022.134928] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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15
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Yang C, Wang X, Hu H, Feng Y, Tang H, Zhang W, Wang J. Cold-set oat protein isolate--gellan gum binary gels with various microstructures: Fabrication, characterization, formation mechanism, and controlled release properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107818] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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16
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Modification of Jiuzao glutelin with pullulan through Maillard reaction: stability effect in nano-emulsion, in vitro antioxidant properties, and interaction with curcumin. Food Res Int 2022; 161:111785. [DOI: 10.1016/j.foodres.2022.111785] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Revised: 06/27/2022] [Accepted: 08/18/2022] [Indexed: 11/19/2022]
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17
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Li M, Li J, Huang Y, Gantumur MA, Bilawal A, Qayum A, Jiang Z. Comparison of Oxidative and Physical Stabilities of Conjugated Linoleic Acid Emulsions Stabilized by Glycosylated Whey Protein Hydrolysates via Two Pathways. Foods 2022; 11:foods11131848. [PMID: 35804664 PMCID: PMC9265985 DOI: 10.3390/foods11131848] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Revised: 06/16/2022] [Accepted: 06/20/2022] [Indexed: 11/20/2022] Open
Abstract
The objective of the research was to analyze and compare the oxidative and physical stabilities of conjugated linoleic acid (CLA) emulsions stabilized by two glycosylated hydrolysates (GPP-A and GPP-B) that were formed via two different pathways. This study showed that GPP-A exhibited higher browning intensity and DPPH radical scavenging ability in comparison with GPP-B. Moreover, the CLA emulsion formed by GPP-A exhibited a lower creaming index, average particle size, primary and secondary oxidative products, in comparison with GPP-B-loaded emulsion. However, the GPP-A-loaded emulsion showed a higher absolute potential and fraction of interfacial adsorption than that of the CLA emulsion formed by GPP-B. Therefore, the CLA emulsion formed by GPP-A exhibited stronger stabilities in comparison with the GPP-B-loaded emulsion. These results suggested that GPP-A showed an emulsification-based delivery system for embedding CLA to avoid the loss of biological activities. Additionally, the development of CLA emulsions could exert its physiological functions and prevent its oxidation.
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18
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Klimek K, Benko A, Vandrovcova M, Travnickova M, Douglas TEL, Tarczynska M, Broz A, Gaweda K, Ginalska G, Bacakova L. Biomimetic biphasic curdlan-based scaffold for osteochondral tissue engineering applications - Characterization and preliminary evaluation of mesenchymal stem cell response in vitro. BIOMATERIALS ADVANCES 2022; 135:212724. [PMID: 35929204 DOI: 10.1016/j.bioadv.2022.212724] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Revised: 02/15/2022] [Accepted: 02/18/2022] [Indexed: 06/15/2023]
Abstract
Osteochondral defects remain a huge problem in medicine today. Biomimetic bi- or multi-phasic scaffolds constitute a very promising alternative to osteochondral autografts and allografts. In this study, a new curdlan-based scaffold was designed for osteochondral tissue engineering applications. To achieve biomimetic properties, it was enriched with a protein component - whey protein isolate as well as a ceramic ingredient - hydroxyapatite granules. The scaffold was fabricated via a simple and cost-efficient method, which represents a significant advantage. Importantly, this technique allowed generation of a scaffold with two distinct, but integrated phases. Scanning electron microcopy and optical profilometry observations demonstrated that phases of biomaterial possessed different structural properties. The top layer of the biomaterial (mimicking the cartilage) was smoother than the bottom one (mimicking the subchondral bone), which is beneficial from a biological point of view because unlike bone, cartilage is a smooth tissue. Moreover, mechanical testing showed that the top layer of the biomaterial had mechanical properties close to those of natural cartilage. Although the mechanical properties of the bottom layer of scaffold were lower than those of the subchondral bone, it was still higher than in many analogous systems. Most importantly, cell culture experiments indicated that the biomaterial possessed high cytocompatibility towards adipose tissue-derived mesenchymal stem cells and bone marrow-derived mesenchymal stem cells in vitro. Both phases of the scaffold enhanced cell adhesion, proliferation, and chondrogenic differentiation of stem cells (revealing its chondroinductive properties in vitro) as well as osteogenic differentiation of these cells (revealing its osteoinductive properties in vitro). Given all features of the novel curdlan-based scaffold, it is worth noting that it may be considered as promising candidate for osteochondral tissue engineering applications.
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Affiliation(s)
- Katarzyna Klimek
- Medical University of Lublin, Chair and Department of Biochemistry and Biotechnology, Chodzki 1 Street, 20-093 Lublin, Poland.
| | - Aleksandra Benko
- AGH University of Science and Technology, Faculty of Materials Science and Ceramics, 30 A. Mickiewicza Av., 30-059 Krakow, Poland
| | - Marta Vandrovcova
- Institute of Physiology of the Czech Academy of Sciences, Laboratory of Biomaterials and Tissue Engineering, Videnska 1083 Street, 14220 Prague, Czech Republic
| | - Martina Travnickova
- Institute of Physiology of the Czech Academy of Sciences, Laboratory of Biomaterials and Tissue Engineering, Videnska 1083 Street, 14220 Prague, Czech Republic
| | - Timothy E L Douglas
- Engineering Department, Lancaster University, Gillow Avenue, LA1 4YW Lancaster, United Kingdom; Materials Science Institute (MSI), Lancaster University, Lancaster, United Kingdom
| | - Marta Tarczynska
- Medical University of Lublin, Department and Clinic of Orthopaedics and Traumatology, Jaczewskiego 8 Street, 20-090 Lublin, Poland
| | - Antonin Broz
- Institute of Physiology of the Czech Academy of Sciences, Laboratory of Biomaterials and Tissue Engineering, Videnska 1083 Street, 14220 Prague, Czech Republic
| | - Krzysztof Gaweda
- Medical University of Lublin, Department and Clinic of Orthopaedics and Traumatology, Jaczewskiego 8 Street, 20-090 Lublin, Poland
| | - Grazyna Ginalska
- Medical University of Lublin, Chair and Department of Biochemistry and Biotechnology, Chodzki 1 Street, 20-093 Lublin, Poland
| | - Lucie Bacakova
- Institute of Physiology of the Czech Academy of Sciences, Laboratory of Biomaterials and Tissue Engineering, Videnska 1083 Street, 14220 Prague, Czech Republic
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19
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Meng Y, Xue Q, Chen J, Li Y, Shao Z. Structure, stability, rheology, and texture properties of ε-polylysine-whey protein complexes. J Dairy Sci 2022; 105:3746-3757. [DOI: 10.3168/jds.2021-21219] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Accepted: 01/22/2022] [Indexed: 01/13/2023]
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20
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Dedhia N, Marathe SJ, Singhal RS. Food polysaccharides: A review on emerging microbial sources, bioactivities, nanoformulations and safety considerations. Carbohydr Polym 2022; 287:119355. [DOI: 10.1016/j.carbpol.2022.119355] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2021] [Revised: 03/10/2022] [Accepted: 03/10/2022] [Indexed: 12/13/2022]
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21
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22
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Han L, Zhou S, Zhang X, Lu K, Qi B, Li Y. Effect of carbohydrate type on the structural and functional properties of Maillard-reacted black bean protein. J Food Sci 2021; 87:165-177. [PMID: 34940976 DOI: 10.1111/1750-3841.15992] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Revised: 10/15/2021] [Accepted: 10/26/2021] [Indexed: 11/29/2022]
Abstract
Protein from black beans (Phaseolus vulgaris L.) has good solubility, emulsification, and antioxidant properties, with significant potential applications in the food industry. Maillard-reaction-mediated dry-heat glycosylation is a relatively safe modification method to improve the functional properties of black bean protein (BBP). Here, Maillard-reacted conjugates were prepared by applying 24-h dry-heating to induce a reaction between BBP and one of three carbohydrates (dextran, chitosan, and sodium alginate) at 70°C and 79% relative humidity. The resulting Maillard conjugates were designated as BBP-Dex, BBP-Ch, and BBP-SA, respectively. The formation of each Maillard conjugate was characterized by analyzing the grafting degree, free sulfhydryl (SH) groups content, and surface hydrophobicity, as well as the results of Fourier-transform infrared (FTIR) spectroscopy and fluorescence spectroscopy. The FTIR and fluorescence spectroscopy results provided information on the formation of the Maillard conjugates. The BBP-SA conjugate had a higher grafting degree and SH group content than the other two conjugates. The solubility, emulsifying properties, and antioxidant properties of the BBP were significantly improved after the Maillard reaction (p < 0.05). Moreover, the physicochemical and functional properties of the conjugates were superior to those of the BBP-carbohydrate mixtures, indicating that covalent interactions may be stronger than noncovalent interactions. This study provides theoretical guidance for future research on protein-carbohydrate conjugates. PRACTICAL APPLICATION: This study has great potential applications in the development of new multi-functional food ingredients and the realization of functional factor homeostasis, and provides scientific and theoretical bases for the application of protein-carbohydrate conjugate in the field of functional food.
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Affiliation(s)
- Lu Han
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Shijiao Zhou
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Xiaoying Zhang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Keyang Lu
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin, China.,National Research Center of Soybean Engineering and Technology, Harbin, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, China.,Heilongjiang Province Green Food Science Research Institute, Harbin, China.,National Research Center of Soybean Engineering and Technology, Harbin, China
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23
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Zhong SR, Li MF, Zhang ZH, Zong MH, Wu XL, Lou WY. Novel Antioxidative Wall Materials for Lactobacillus casei Microencapsulation via the Maillard Reaction between the Soy Protein Isolate and Prebiotic Oligosaccharides. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:13744-13753. [PMID: 34780175 DOI: 10.1021/acs.jafc.1c02907] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
In this study, three kinds of Maillard reaction products (MRPs) have been, for the first time, successfully prepared by conjugating soy protein isolate (SPI) with isomaltooligosaccharide, xylooligosaccharide, or galactooligosaccharide at 80 °C for 30 or 60 min and applied for the construction of Lactobacillus casei (L. casei) microcapsules. The results showed that MRPs exhibited enhanced antioxidative activities compared with their physically mixed counterparts. The digested MRPs displayed excellent resistance to pathogenic bacteria and promoted the growth of L. casei. Moreover, MRP-encapsulated L. casei showed a higher survival rate than free L. casei under tested adverse conditions including heat treatment, storage, and mechanical forces. Under simulated digestion conditions, the viability of L. casei decreased from 8.8 log cfu/mL to 1.6 log cfu/mL, while that of MRP-encapsulated L. casei was maintained at 7.4 log cfu/mL. Thus, MRP-based SPI-oligosaccharide conjugates exhibited great potential for microencapsulation of probiotics.
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Affiliation(s)
- Shu-Rui Zhong
- Lab of Applied Biocatalysis, School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Meng-Fan Li
- Lab of Applied Biocatalysis, School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Zhi-Hua Zhang
- Lab of Applied Biocatalysis, School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Min-Hua Zong
- Lab of Applied Biocatalysis, School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Xiao-Ling Wu
- Lab of Applied Biocatalysis, School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Wen-Yong Lou
- Lab of Applied Biocatalysis, School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
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