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Yang YF, Zhao XH. Structure and property changes of whey protein isolate in response to the chemical modification mediated by horseradish peroxidase, glucose oxidase and d-glucose. Food Chem 2022; 373:131328. [PMID: 34700037 DOI: 10.1016/j.foodchem.2021.131328] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2021] [Revised: 08/25/2021] [Accepted: 10/02/2021] [Indexed: 11/19/2022]
Abstract
Whey protein isolate (WPI) was modified by a ternary system containing horseradish peroxidase, glucose oxidase and d-glucose through the one- and two-step protocols, yielding two respective crosslinked products MWPI-1 and MWPI-2 with the enhanced relative dityrosine contents (127.4 and 101.0). Compared with WPI, both MWPI-1 and MWPI-2 had much ordered secondary structure, increased disulfide-bond contents, average particle sizes, surface hydrophobicity, oil-binding capacity, emulsification and thermal stability, but reduced free sulfhydryl groups contents and in vitro digestibility. Moreover, both MWPI-1 and MWPI-2 in dispersions showed higher apparent viscosity, larger viscoelastic moduli than WPI, together with the lower gelling temperatures (67.1 °C and 70.1 °C versus 73.6 °C). Overall, MWPI-1 with a higher crosslinking extent consistently exhibited more remarkable property alteration. It is concluded that the ternary system is an effective approach when aiming to modify secondary structure especially these properties of WPI, such as aggregation, emulsification, gelation, rheology and thermal stability.
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Affiliation(s)
- Yu-Fei Yang
- School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, 525000 Maoming, Guangdong, PR China; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, PR China
| | - Xin-Huai Zhao
- School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, 525000 Maoming, Guangdong, PR China; Research Centre of Food Nutrition and Human Healthcare, Guangdong University of Petrochemical Technology, 525000 Maoming, Guangdong, PR China; Maoming Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Guangdong University of Petrochemical Technology, 525000 Maoming, Guangdong, PR China.
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Alternatives to Cow’s Milk-Based Infant Formulas in the Prevention and Management of Cow’s Milk Allergy. Foods 2022; 11:foods11070926. [PMID: 35407012 PMCID: PMC8997926 DOI: 10.3390/foods11070926] [Citation(s) in RCA: 23] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 03/16/2022] [Accepted: 03/17/2022] [Indexed: 12/27/2022] Open
Abstract
Cow’s milk-based infant formulas are the most common substitute to mother’s milk in infancy when breastfeeding is impossible or insufficient, as cow’s milk is a globally available source of mammalian proteins with high nutritional value. However, cow’s milk allergy (CMA) is the most prevalent type of food allergy among infants, affecting up to 3.8% of small children. Hypoallergenic infant formulas based on hydrolysed cow’s milk proteins are commercially available for the management of CMA. Yet, there is a growing demand for more options for infant feeding, both in general but especially for the prevention and management of CMA. Milk from other mammalian sources than the cow, such as goat, sheep, camel, donkey, and horse, has received some attention in the last decade due to the different protein composition profile and protein amino acid sequences, resulting in a potentially low cross-reactivity with cow’s milk proteins. Recently, proteins from plant sources, such as potato, lentil, chickpeas, quinoa, in addition to soy and rice, have gained increased interest due to their climate friendly and vegan status as well as potential lower allergenicity. In this review, we provide an overview of current and potential future infant formulas and their relevance in CMA prevention and management.
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The non-covalent interaction between two polyphenols and caseinate as affected by two types of enzymatic protein crosslinking. Food Chem 2021; 364:130375. [PMID: 34167009 DOI: 10.1016/j.foodchem.2021.130375] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2021] [Revised: 06/08/2021] [Accepted: 06/13/2021] [Indexed: 12/22/2022]
Abstract
Caseinate was crosslinked by horseradish peroxidase (HRP) or microbial transglutaminase (TGase) and mixed with kaempferol and quercetin at 293-313 K (i.e. 20-40 °C), respectively. Generally, these two polyphenols dose-dependently induced fluorescent quenching in caseinate or its crosslinked products via a static mechanism, while enzymatic crosslinking endowed caseinate with higher affinity for the polyphenols with increased apparent binding constants [(9.94-168.77) × 105versus (4.92-6.53) × 105 L/mol], unchanged binding site number and slightly shortened binding distance. To form protein-polyphenol complexes, hydrophobic force was the main driving force for the HRP-crosslinked caseinate and unreacted caseinate, while hydrogen-bonds and van der Waals force were the main driving forces for the TGase-crosslinked caseinate. Overall, quercetin was more potent than kaempferol to bind to the proteins, while TGase-mediated caseinate crosslinking induced the highest affinity to the polyphenols with the largest ΔG decrease. Thus, two types of crosslinking impacted the driving forces, apparent binding constant and thermodynamic indices of caseinate-polyphenol interaction.
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Li R, Chang CH, Ma DD, Zhao XH. Property changes of caseinate in response to its dityrosine formation induced by horseradish peroxidase, glucose oxidase and d-glucose. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:5136-5144. [PMID: 32519762 DOI: 10.1002/jsfa.10562] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/25/2020] [Revised: 05/31/2020] [Accepted: 06/01/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND A ternary system containing horseradish peroxidase (HRP), glucose oxidase and d-glucose using one- or two-step treatment was evidently able to cross-link proteins via dityrosine formation and thus was assessed for its possible impact on several properties of a protein ingredient caseinate. RESULTS HRP, glucose oxidase and d-glucose were used at 200 U, 6 U and 0.05 mmol g-1 protein to treat caseinate by one- and two-step methods, producing two cross-linked caseinates named CLCN-I and CLCN-II, respectively. In response to the conducted cross-linking, both CLCN-I and CLCN-II gained slightly reduced dispersibility at pH 5-10, enlarged hydrodynamic radius (particle size distribution, 266.37 and 258.33 versus 226.67 nm) and negative zeta-potential (-26.60 and -22.27 versus -14.30 mV) in dispersions, increased water-binding (3.70 and 3.09 versus 2.68 kg kg-1 protein), decreased oil-binding (1.75 and 2.74 versus 2.87 kg kg-1 protein) and emulsifying activity (76.2 and 82.3 versus 94.3 m2 g-1 protein), increased emulsion stability (84.3% and 82.5% versus 78.6%), and enhanced thermal stability with lower mass loss (58.5% and 59.6% versus 64.3%) or higher decomposition temperatures (331.2 °C and 328.7 °C versus 327.6 °C) upon heating at 105-450 °C. In addition, CLCN-I and CLCN-II had decreased gelling temperatures and shortened gelling times when forming acid-induced gels, and the gels were endowed with increased values in four textural indices and finer microstructure. Moreover, CLCN-I with a higher cross-linking extent showed greater property changes than CLCN-II. CONCLUSION This ternary system could be used in caseinate cross-linking to improve properties such as aggregation, emulsification, gelation and thermal stability. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Rui Li
- School of Biological and Food Engineering, Guangdong University of Petrochemical Technology, Maoming, China
| | - Chun-Hui Chang
- School of Biological and Food Engineering, Guangdong University of Petrochemical Technology, Maoming, China
| | - Dan-Dan Ma
- School of Biological and Food Engineering, Guangdong University of Petrochemical Technology, Maoming, China
| | - Xin-Huai Zhao
- School of Biological and Food Engineering, Guangdong University of Petrochemical Technology, Maoming, China
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Ma L, Li A, Li T, Li M, Wang X, Hussain MA, Qayum A, Jiang Z, Hou J. Structure and characterization of laccase-crosslinked α-lactalbumin: Impacts of high pressure homogenization pretreatment. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108843] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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van Lieshout GAA, Lambers TT, Bragt MCE, Hettinga KA. How processing may affect milk protein digestion and overall physiological outcomes: A systematic review. Crit Rev Food Sci Nutr 2019; 60:2422-2445. [PMID: 31437019 DOI: 10.1080/10408398.2019.1646703] [Citation(s) in RCA: 116] [Impact Index Per Article: 23.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Dairy is one of the main sources for high quality protein in the human diet. Processing may, however, cause denaturation, aggregation, and chemical modifications of its amino acids, which may impact protein quality. This systematic review covers the effect of milk protein modifications as a result of heating, on protein digestion and its physiological impact. A total of 5363 records were retrieved through the Scopus database of which a total of 102 were included. Although the degree of modification highly depends on the exact processing conditions, heating of milk proteins can modify several amino acids. In vitro and animal studies demonstrate that glycation decreases protein digestibility, and hinders amino acid availability, especially for lysine. Other chemical modifications, including oxidation, racemization, dephosphorylation and cross-linking, are less well studied, but may also impact protein digestion, which may result in decreased amino acid bioavailability and functionality. On the other hand, protein denaturation does not affect overall digestibility, but can facilitate gastric hydrolysis, especially of β-lactoglobulin. Protein denaturation can also alter gastric emptying of the protein, consequently affecting digestive kinetics that can eventually result in different post-prandial plasma amino acid appearance. Apart from processing, the kinetics of protein digestion depend on the matrix in which the protein is heated. Altogether, protein modifications may be considered indicative for processing severity. Controlling dairy processing conditions can thus be a powerful way to preserve protein quality or to steer gastrointestinal digestion kinetics and subsequent release of amino acids. Related physiological consequences mainly point towards amino acid bioavailability and immunological consequences.
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Affiliation(s)
| | | | | | - Kasper A Hettinga
- Food Quality & Design Group, Wageningen University & Research Centre, Wageningen, the Netherlands
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Properties of bovine gelatin as affected by a cross-linking induced by horseradish peroxidase, glucose oxidase and glucose. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9686-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Jiang P, Liu HF, Zhao XH, Ding Q. Physicochemical properties of soybean protein isolate affected by the cross-linking with horseradish peroxidase, glucose oxidase and glucose. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9496-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Shi J, Han YP, Zhao XH. Quality attributes of set-style skimmed yoghurt affected by the addition of a cross-linked bovine gelatin. CYTA - JOURNAL OF FOOD 2016. [DOI: 10.1080/19476337.2016.1255914] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Jia Shi
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, PR China
| | - Yan-Ping Han
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, PR China
| | - Xin-Huai Zhao
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, PR China
- Department of Food Science, Northeast Agricultural University, Harbin, PR China
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Zhang YH, Wang H, Liu YL, Zhao XH. Two horseradish peroxidase-based modifications result in two milk protein products with ordered secondary structure and enhanced in vitro antigenicity. CYTA - JOURNAL OF FOOD 2016. [DOI: 10.1080/19476337.2016.1179346] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Ying-Hua Zhang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, PR China
- Department of Food Science, Northeast Agricultural University, Harbin, PR China
- Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural University, Harbin, PR China
| | - Huan Wang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, PR China
- Department of Food Science, Northeast Agricultural University, Harbin, PR China
| | - Yan-Le Liu
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, PR China
- Department of Food Science, Northeast Agricultural University, Harbin, PR China
| | - Xin-Huai Zhao
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, PR China
- Department of Food Science, Northeast Agricultural University, Harbin, PR China
- Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural University, Harbin, PR China
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Han YP, Zhao XH. Improved microstructure and properties of the gelatin film produced through prior cross-linking induced by horseradish peroxidase, glucose oxidase and glucose. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13122] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Yan-Ping Han
- Key Laboratory of Dairy Science; Ministry of Education; Northeast Agricultural University; Harbin 150030 China
| | - Xin-Huai Zhao
- Key Laboratory of Dairy Science; Ministry of Education; Northeast Agricultural University; Harbin 150030 China
- Department of Food Science; Northeast Agricultural University; Harbin 150030 China
- Synergetic Innovation Center of Food Safety and Nutrition; Northeast Agricultural University; 150030 Harbin China
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Han YP, Zhao XH. Properties of bovine gelatin cross-linked by a mixture of two oxidases (horseradish peroxidase and glucose oxidase) and glucose. CYTA - JOURNAL OF FOOD 2016. [DOI: 10.1080/19476337.2015.1134671] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Han YP, Fu M, Zhao XH. The quality of set-style yoghurt responsible to partial lactose hydrolysis followed by protein cross-linking of the skimmed milk. INT J DAIRY TECHNOL 2015. [DOI: 10.1111/1471-0307.12195] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yan-Ping Han
- Key Laboratory of Dairy Science, Ministry of Education; Northeast Agricultural University; Harbin 150030 China
| | - Miao Fu
- Key Laboratory of Dairy Science, Ministry of Education; Northeast Agricultural University; Harbin 150030 China
| | - Xin-Huai Zhao
- Key Laboratory of Dairy Science, Ministry of Education; Northeast Agricultural University; Harbin 150030 China
- Department of Food Science; Northeast Agricultural University; Harbin 150030 China
- Synergetic Innovation Center of Food Safety and Nutrition; Northeast Agricultural University; Harbin 150030 China
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Jiang P, Zhao XH. Gelation andIn VitroDigestibility of Soybean Protein Isolate Treated by a Ternary System Containing Horseradish Peroxidase, Glucose Oxidase, and Glucose. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2014. [DOI: 10.1080/10942912.2013.798737] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Chang CH, Kong BH, Zhao XH. Quality attributes of the set-style yoghurt from whole bovine milk as affected by an enzymatic oxidative cross-linking. CYTA - JOURNAL OF FOOD 2014. [DOI: 10.1080/19476337.2013.837963] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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