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Li X, Zhang Y, Wu Y, Huang Y, Huang X, Wu Y, Geng F, Huang Q, Huang M, Li X. Divalent metal ions under low concentration environment improved the thermal gel properties of egg yolk. Poult Sci 2024; 103:103697. [PMID: 38608389 PMCID: PMC11017334 DOI: 10.1016/j.psj.2024.103697] [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: 01/16/2024] [Revised: 03/23/2024] [Accepted: 03/26/2024] [Indexed: 04/14/2024] Open
Abstract
To improve the thermal gel properties of egg yolk, the effect of several valence metal ions (K+, Ca2+, Mg2+ and Fe3+) with different concentrations (0-0.72%) on the rheological, gel, and structural properties of egg yolk were investigated. Results showed that monovalent and divalent ions were beneficial to the formation of uniform and dense gel network, especially with the addition of 0.72% magnesium ion, which further improved gel hardness, water holding capacity (WHC) and viscoelastic properties, the properties of egg yolk gel increased with the increase of the concentration of mono-bivalent metal ions. Adding ferric ion remarkably increased the average particle size (d4,3) and apparent viscosity of egg yolk, destroying the disulfide bonds and the hydrophobic interactions in gel. Fourier transform infrared spectroscopy (FT-IR) and fluorescence spectra analysis revealed that metal ions promoted the hydrophobic aggregation among egg yolk proteins and induced the transition of protein secondary structure from ordered to disordered. This work will provide a theoretical reference for the development of low salt and nutrient fortified egg yolk products.
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Affiliation(s)
- Xin Li
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang, 550025, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
| | - Yufeng Zhang
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang, 550025, China
| | - Yingmei Wu
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang, 550025, China
| | - Yujie Huang
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang, 550025, China
| | - Xiang Huang
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang, 550025, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
| | - Yongyan Wu
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang, 550025, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
| | - Fang Geng
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Qun Huang
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang, 550025, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China; Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
| | - Mingzheng Huang
- College of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang, Guizhou, China
| | - Xiefei Li
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang, 550025, China
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Li H, Wang T, Su J, Van der Meeren P. Influence of pH and low/high- methoxy pectin complexation on the hydrophobic binding sites of β-lactoglobulin studied by a fluorescent probe method. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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3
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Effect of ionic strength on the sequential adsorption of whey proteins and low methoxy pectin on a hydrophobic surface: A QCM-D study. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107074] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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4
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Setiowati AD, De Neve L, A'yun Q, Van der Meeren P. Quartz Crystal Microbalance with Dissipation (QCM-D) as a tool to study the interaction between whey protein isolate and low methoxyl pectin. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106180] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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5
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Iqbal S, Xu Z, Huang H, Chen XD. Controlling the rheological properties of oil phases using controlled protein-polysaccharide aggregation and heteroaggregation in water-in-oil emulsions. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.05.028] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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6
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Characterizations of a pectin extracted from Premna microphylla turcz and its cold gelation with whey protein concentrate at different pHs. Int J Biol Macromol 2019; 139:818-826. [DOI: 10.1016/j.ijbiomac.2019.08.074] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2019] [Revised: 07/31/2019] [Accepted: 08/07/2019] [Indexed: 12/16/2022]
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7
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Duque-Estrada P, Berton-Carabin CC, Nieuwkoop M, Dekkers BL, Janssen AEM, van der Goot AJ. Protein Oxidation and In Vitro Gastric Digestion of Processed Soy-Based Matrices. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:9591-9600. [PMID: 31414795 PMCID: PMC6716211 DOI: 10.1021/acs.jafc.9b02423] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/17/2019] [Revised: 07/12/2019] [Accepted: 07/30/2019] [Indexed: 05/31/2023]
Abstract
Process conditions that are applied to make structured soy-protein-based food commonly include high temperatures. Those conditions can induce protein oxidation, leading to a decrease in their susceptibility to proteolysis by digestive enzymes. We aimed to investigate the effects of thermomechanical processing on oxidation and in vitro gastric digestion of commercial soy protein ingredients. Samples were sheared at 100 to 140 °C and characterized for acid uptake, carbonyl content, electrophoresis, and surface hydrophobicity. The enzymatic hydrolysis was determined in simulated gastric conditions. Protein ingredients were already oxidized and showed higher surface hydrophobicity and hydrolysis rate compared with those of the processed matrices. However, no clear correlation between the level of carbonyls and the hydrolysis rate was found. Therefore, we conclude that gastric digestion is mostly driven by the matrix structure and composition and the available contact area between the substrate and proteolytic enzymes.
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Bhuyan D, Greene GW, Das RK. Prospects and application of nanobiotechnology in food preservation: molecular perspectives. Crit Rev Biotechnol 2019; 39:759-778. [PMID: 31167574 DOI: 10.1080/07388551.2019.1616668] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Applications of biotechnological tools in food preservation have shown promising results in minimizing food spoilage. Design and development of highly efficient food preservatives are one of the key success factors in this application field. However, due to the inherent shortcomings of the bulk forms of such preservatives, research was in progress to find suitable alternatives to replace conventional modalities. The intervention of nanotechnology has made this approach feasible in almost every aspect of food preservation. This interface domain of nanobiotechnology has been very well explored in the last few decades and vast literature has been reported. Researchers have developed efficient nanopreservatives (NPRs) for diverse applications. However, the literature available on nano-based food preservation is not inclusive of molecular perspectives involved in food preservation. There is a large knowledge gap in the interface domain concerning the physics of intermolecular and interfacial forces and nanotechnology which play decisive roles in designing edible coatings (ECs). There is an urgent need for identifying the nano and molecular level contributing factors for developing efficient NPRs. Moreover, it is imperative to understand the possible health impact of NPRs in public interest and concern. This review revisits the fundamental aspects of food preservation and navigates through the applicability, safety, molecular aspects and future direction of NPRs.
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Affiliation(s)
- Devangana Bhuyan
- a TERI-Deakin Nanobiotechnology Centre , The Energy and Resources Institute , Gual Pahari , Haryana , India.,b Institute for Frontier Materials , Deakin University , Melbourne , Australia
| | | | - Ratul Kumar Das
- a TERI-Deakin Nanobiotechnology Centre , The Energy and Resources Institute , Gual Pahari , Haryana , India
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9
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Probiotic dynamics during the fermentation of milk supplemented with seaweed extracts: The effect of milk constituents. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.006] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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10
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Cheng H, Fang Z, Liu T, Gao Y, Liang L. A study on β-lactoglobulin-triligand-pectin complex particle: Formation, characterization and protection. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.05.055] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Cervantes-Paz B, Ornelas-Paz JDJ, Ruiz-Cruz S, Rios-Velasco C, Ibarra-Junquera V, Yahia EM, Gardea-Béjar AA. Effects of pectin on lipid digestion and possible implications for carotenoid bioavailability during pre-absorptive stages: A review. Food Res Int 2017; 99:917-927. [PMID: 28847428 DOI: 10.1016/j.foodres.2017.02.012] [Citation(s) in RCA: 60] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2016] [Revised: 02/03/2017] [Accepted: 02/17/2017] [Indexed: 12/21/2022]
Abstract
Pectin, an abundant polysaccharide in the human diet, has structural characteristics and functional properties that are strongly dependent on the food matrix (e.g., origin, type, cultivar/variety, ripening stage, style and intensity of processing). These polysaccharides have a strong effect on lipid digestion, which is required for the liberation of carotenoids from emulsified lipid droplets in the gastrointestinal content and for the formation of micelles, in which the carotenoids must be incorporated before absorption. Only micellarized carotenoids can be absorbed and subsequently exert protective effects on human health. The alteration of lipolysis by pectin can occur through several mechanisms; however, they have not been linked directly to carotenoid micellarization. This paper provides an overview of the effects of the properties of pectin on the ion concentration in the digestive content, the viscosity of the digestive medium, the properties of the lipid droplet surfaces and lipase activity and analyzes the impact of these events on lipid digestion and subsequent carotenoid micellarization.
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Affiliation(s)
- Braulio Cervantes-Paz
- Centro de Investigación en Alimentación y Desarrollo, A.C.-Unidad Cuauhtémoc, Av. Río Conchos S/N, Parque Industrial, C.P. 31570, Cd. Cuauhtémoc, Chihuahua, Mexico.
| | - José de Jesús Ornelas-Paz
- Centro de Investigación en Alimentación y Desarrollo, A.C.-Unidad Cuauhtémoc, Av. Río Conchos S/N, Parque Industrial, C.P. 31570, Cd. Cuauhtémoc, Chihuahua, Mexico.
| | - Saul Ruiz-Cruz
- Instituto Tecnológico de Sonora, Departamento de Biotecnología y Ciencias Alimentarias, 5 de Febrero 818 Sur, C.P. 85000 Cd. Obregón, Sonora, Mexico.
| | - Claudio Rios-Velasco
- Centro de Investigación en Alimentación y Desarrollo, A.C.-Unidad Cuauhtémoc, Av. Río Conchos S/N, Parque Industrial, C.P. 31570, Cd. Cuauhtémoc, Chihuahua, Mexico.
| | - Vrani Ibarra-Junquera
- Universidad de Colima, Bioengineering Laboratory, Km. 9 carretera Coquimatlán-Colima, C.P. 28400 Coquimatlán, Colima, Mexico.
| | - Elhadi M Yahia
- Universidad Autónoma de Querétaro, Facultad de Ciencias Naturales. Avenida de las Ciencias S/N, C.P. 76230 Juriquilla, Querétaro, Mexico.
| | - Alfonso A Gardea-Béjar
- Centro de Investigación en Alimentación y Desarrollo, A.C.-Unidad Guaymas, Carretera al Varadero Nacional km. 6.6, Col. Las Playitas, C.P. 85480 Guaymas, Sonora, Mexico.
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Evaluation of Electrostatic Interaction between Lysolecithin and Chitosan in Two-Layer Tuna Oil Emulsions by Nuclear Magnetic Resonance (NMR) Spectroscopy. FOOD BIOPHYS 2016. [DOI: 10.1007/s11483-016-9427-6] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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13
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Mao L, Boiteux L, Roos YH, Miao S. Evaluation of volatile characteristics in whey protein isolate–pectin mixed layer emulsions under different environmental conditions. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2014.03.025] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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14
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Ayed C, Lubbers S, Andriot I, Merabtine Y, Guichard E, Tromelin A. Impact of structural features of odorant molecules on their retention/release behaviours in dairy and pectin gels. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.04.050] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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15
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Espinal-Ruiz M, Parada-Alfonso F, Restrepo-Sánchez LP, Narváez-Cuenca CE. Inhibition of digestive enzyme activities by pectic polysaccharides in model solutions. ACTA ACUST UNITED AC 2014. [DOI: 10.1016/j.bcdf.2014.06.003] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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16
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Evans M, Ratcliffe I, Williams P. Emulsion stabilisation using polysaccharide–protein complexes. Curr Opin Colloid Interface Sci 2013. [DOI: 10.1016/j.cocis.2013.04.004] [Citation(s) in RCA: 211] [Impact Index Per Article: 19.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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17
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Gutiérrez FJ, Albillos SM, Casas-Sanz E, Cruz Z, García-Estrada C, García-Guerra A, García-Reverter J, García-Suárez M, Gatón P, González-Ferrero C, Olabarrieta I, Olasagasti M, Rainieri S, Rivera-Patiño D, Rojo R, Romo-Hualde A, Sáiz-Abajo MJ, Mussons ML. Methods for the nanoencapsulation of β-carotene in the food sector. Trends Food Sci Technol 2013. [DOI: 10.1016/j.tifs.2013.05.007] [Citation(s) in RCA: 87] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Benjamin O, Silcock P, Beauchamp J, Buettner A, Everett DW. Volatile release and structural stability of β-lactoglobulin primary and multilayer emulsions under simulated oral conditions. Food Chem 2013; 140:124-34. [PMID: 23578623 DOI: 10.1016/j.foodchem.2013.02.043] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2012] [Revised: 01/12/2013] [Accepted: 02/12/2013] [Indexed: 11/26/2022]
Abstract
The relationship between emulsion structure and the release of volatile organic compounds (VOCs) was investigated using a model mouth system under oral conditions (tongue mastication, artificial saliva, pH and salt). The VOCs were monitored on-line by proton transfer reaction mass spectrometry (PTR-MS). Two types of emulsion system were compared: primary and multilayer oil-in-water (P-O/W, M-O/W) emulsions consisting of soy oil coated by β-lactoglobulin and pectin layers. The P-O/W emulsions showed intensive flocculation at pH 5 and above 200 mM NaCl where the electrostatic repulsive charge was at a minimum. Bridging and depletion flocculation were mostly observed for P-O/W emulsions containing artificial saliva with 1 wt% mucin. The VOC release was found to increase when the emulsion droplets flocculated, thus changing the oil volume phase distribution. The adsorbed pectin layer stabilised the emulsion structure under conditions of short-time oral processing, and hindered the release of hydrophobic VOCs.
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Affiliation(s)
- O Benjamin
- Riddet Institute, Palmerston North, New Zealand.
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