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Foaming and sensory properties of bovine milk protein isolate and its associated enzymatic hydrolysates. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105511] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Torrejon VM, Song J, Yu Z, Hang S. Gelatin-based cellular solids: Fabrication, structure and properties. J CELL PLAST 2022. [DOI: 10.1177/0021955x221087602] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Although most cellular polymers are made from thermoplastics using different foaming technologies, gelatin and many other natural polymers can form hydrogels and convert them to cellular solids using various techniques, many of which differ from traditional plastic foaming, and so does their resulting structures. Cellular solids from natural hydrogels are porous materials that often exhibit a combination of desirable properties, including high specific surface area, biochemical activity, as well as thermal and acoustic insulation properties. Among natural hydrogels, gelatin-based porous materials are widely explored due to their availability, biocompatibility, biodegradability and relatively low cost. In addition, gelatin-based cellular solids have outstanding properties and are currently subject to increasing scientific research due to their potential in many applications, such as biocompatible cellular materials or biofoams to facilitate waste treatment. This article aims at providing a comprehensive review of gelatin cellular solids processing and their processing-properties-structure relationship. The fabrication techniques covered include aerogels production, mechanical foaming, blowing agents use, 3D printing, electrospinning and particle leaching methods. It is hoped that the assessment of their characteristics provides compiled information and guidance for selecting techniques and optimization of processing conditions to control material structure and properties to meet the needs of the finished products.
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Affiliation(s)
- Virginia Martin Torrejon
- Media and Communication School, Shenzhen Polytechnic, Shenzhen, China
- Department of Applied Chemistry, School of Science, Xi’an Jiaotong University, Xi’an, China
- Materials Science and Engineering, Southern University of Science and Technology, Shenzhen, China
| | - Jim Song
- School of Innovation and Entrepreneurship, Southern University of Science and Technology, Shenzhen, China
| | - Zhang Yu
- Faculty of Printing, Packaging Engineering and Digital Media Technology, Xi’an University of Technology, Xi’an, China
| | - Song Hang
- School of Innovation and Entrepreneurship, Southern University of Science and Technology, Shenzhen, China
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Hummel D, Atamer Z, Hinrichs J. New methodology for controlled testing of foaming properties of protein suspensions. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105322] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Ho TM, Bhandari BR, Bansal N. Functionality of bovine milk proteins and other factors in foaming properties of milk: a review. Crit Rev Food Sci Nutr 2021; 62:4800-4820. [PMID: 33527840 DOI: 10.1080/10408398.2021.1879002] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
For many dairy products such as cappuccino-style beverages, the top foam layer determines the overall product quality (e.g. their appearance, texture, mouthfeel and coffee aroma release rate) and the consumer acceptance. Proteins in milk are excellent foaming agents, but the foaming properties of milk are greatly affected by several factors such as the protein content, ratio of caseins to whey proteins, casein micelle size, pH, minerals, proteolysis, presence of low molecular weight compounds (lipids and their hydrolyzed products) and high molecular weight compounds (polysaccharides); milk processing conditions (e.g. homogenization, heat treatment and aging); and foaming method and temperature. These factors either induce changes in the molecular structure, charge and surface activity of the milk proteins; or interfere and/or compete with milk proteins in the formation of highly viscoelastic film to stabilize the foam. Some factors affect the foamability while others determine the foam stability. In this review, functionality of milk proteins in the production and stabilization of liquid foam, under effects of these factors is comprehensively discussed. This will help to control the foaming process of milk on demand for a particular application, which still is difficult and challenging for researchers and the dairy industry.
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Affiliation(s)
- Thao M Ho
- ARC Dairy Innovation Hub, School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD, Australia
| | - Bhesh R Bhandari
- ARC Dairy Innovation Hub, School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD, Australia
| | - Nidhi Bansal
- ARC Dairy Innovation Hub, School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD, Australia
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Hernández-Corroto E, Sánchez-Milla M, Sánchez-Nieves J, de la Mata FJ, Marina ML, García MC. Immobilization of thermolysin enzyme on dendronized silica supports. Evaluation of its feasibility on multiple protein hydrolysis cycles. Int J Biol Macromol 2020; 165:2338-2348. [PMID: 33132126 DOI: 10.1016/j.ijbiomac.2020.10.138] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Revised: 10/14/2020] [Accepted: 10/16/2020] [Indexed: 11/17/2022]
Abstract
This work evaluates different dendrimer-silica supports for the immobilization of enzymes by multipoint covalent binding. Thermolysin was immobilized on two dendrimers (PAMAM and carbosilane) with two different generations (zero (G0) and first (G1)). Results were compared with a control, a silica support functionalized with a monofunctional molecule. Dendrimers increased the number of available sites to bind the enzyme. Despite the enzyme was immobilized on all supports, G0 dendrimers immobilized a 30% more enzyme than G1. Thermolysin immobilized on G0 dendrimer supports showed the highest activity and could be employed in three consecutive hydrolysis cycles. Optimal immobilization time was 1 h while optimal protein loading was 25 mg enzyme/100 mg support. Enzyme activity was promoted when using 5 mg of immobilized enzyme at 750 rpm, 60 °C, and 2 h of hydrolysis. Under these conditions, the activity of thermolysin increased up to the 78% of the free enzyme activity. Kinetics of the hydrolysis reaction using the immobilized thermolysin was also studied and compared with the obtained using the free thermolysin. The addition of ZnCl2 and NaCl during the immobilization procedure increased thermolysin activity in the second (22% more) and in the third (14% more) hydrolysis clycles.
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Affiliation(s)
- Ester Hernández-Corroto
- Departamento de Química Analítica, Química Física e Ingeniería Química, Universidad de Alcalá, Ctra. Madrid-Barcelona Km. 33.600, 28871 Alcalá de Henares, Madrid, Spain
| | - María Sánchez-Milla
- Instituto de Investigación Química "Andrés M. del Río", Universidad de Alcalá, Ctra. Madrid-Barcelona Km. 33.600, 28871 Alcalá de Henares, Madrid, Spain; Departamento de Química Orgánica y Química Inorgánica, Universidad de Alcalá (IRYCIS), Campus Universitario, 28871 Alcalá de Henares, Madrid, Spain; Networking Research Center on Bioengineering, Biomaterials and Nanomedicine (CIBER-BBN), Madrid, Spain
| | - Javier Sánchez-Nieves
- Instituto de Investigación Química "Andrés M. del Río", Universidad de Alcalá, Ctra. Madrid-Barcelona Km. 33.600, 28871 Alcalá de Henares, Madrid, Spain; Departamento de Química Orgánica y Química Inorgánica, Universidad de Alcalá (IRYCIS), Campus Universitario, 28871 Alcalá de Henares, Madrid, Spain; Networking Research Center on Bioengineering, Biomaterials and Nanomedicine (CIBER-BBN), Madrid, Spain
| | - F Javier de la Mata
- Instituto de Investigación Química "Andrés M. del Río", Universidad de Alcalá, Ctra. Madrid-Barcelona Km. 33.600, 28871 Alcalá de Henares, Madrid, Spain; Departamento de Química Orgánica y Química Inorgánica, Universidad de Alcalá (IRYCIS), Campus Universitario, 28871 Alcalá de Henares, Madrid, Spain; Networking Research Center on Bioengineering, Biomaterials and Nanomedicine (CIBER-BBN), Madrid, Spain
| | - M Luisa Marina
- Departamento de Química Analítica, Química Física e Ingeniería Química, Universidad de Alcalá, Ctra. Madrid-Barcelona Km. 33.600, 28871 Alcalá de Henares, Madrid, Spain; Instituto de Investigación Química "Andrés M. del Río", Universidad de Alcalá, Ctra. Madrid-Barcelona Km. 33.600, 28871 Alcalá de Henares, Madrid, Spain
| | - M Concepción García
- Departamento de Química Analítica, Química Física e Ingeniería Química, Universidad de Alcalá, Ctra. Madrid-Barcelona Km. 33.600, 28871 Alcalá de Henares, Madrid, Spain; Instituto de Investigación Química "Andrés M. del Río", Universidad de Alcalá, Ctra. Madrid-Barcelona Km. 33.600, 28871 Alcalá de Henares, Madrid, Spain.
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Xiong X, Ho MT, Bhandari B, Bansal N. Foaming properties of milk protein dispersions at different protein content and casein to whey protein ratios. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104758] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Abstract
AbstractMicroalgae are considered to be a promising alternative protein source after extraction and fractionation. Studies have shown that the insoluble protein fraction possesses interfacial activity and is able to stabilize oil-in-water emulsions after acid hydrolysis. The current work studied the surface pressure and foaming properties of the insoluble microalgae protein fraction obtained from Chlorella protothecoides and two of their hydrolysates. Results showed that the surface pressure of the three used protein fractions increased with increasing protein concentration. Moreover, surface pressure of the insoluble microalgae protein increased after hydrolysis at 65 °C (Hydrolysates 65) or 85 °C (Hydrolysates 85) suggesting an increased foaming capacity of the insoluble microalgae protein fraction after hydrolysis. Hydrolysates 85 had the highest foam capacity, and foams remained stable with a half-life time of over 5 h. Overall, hydrolysis of the insoluble microalgae protein fraction with 0.5 M HCl at 85 °C for 4 h resulted in generation of protein fragments that appear to be very suitable to stabilize air-water interfaces in foam-based foods.
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Grossmann L, Moll P, Reichert C, Weiss J. Influence of Energy Density on Foamability: Comparison of Three Foaming Methods. Food Res Int 2020; 129:108794. [DOI: 10.1016/j.foodres.2019.108794] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2019] [Revised: 10/22/2019] [Accepted: 10/30/2019] [Indexed: 10/25/2022]
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An innovative two-step enzymatic membrane bioreactor approach for the continuous production of antioxidative casein hydrolysates with reduced bitterness. Biochem Eng J 2019. [DOI: 10.1016/j.bej.2019.107261] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Grossmann L, Beicht M, Reichert C, Weiss J. Foaming properties of heat-aggregated microparticles from whey proteins. Colloids Surf A Physicochem Eng Asp 2019. [DOI: 10.1016/j.colsurfa.2019.06.037] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Moll P, Grossmann L, Kutzli I, Weiss J. Influence of energy density and viscosity on foam stability – A study with pea protein (Pisum Sativum L.). J DISPER SCI TECHNOL 2019. [DOI: 10.1080/01932691.2019.1635028] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Pascal Moll
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Lutz Grossmann
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Ines Kutzli
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Jochen Weiss
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
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Ewert J, Luz A, Volk V, Stressler T, Fischer L. Enzymatic production of emulsifying whey protein hydrolysates without the need of heat inactivation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:3443-3450. [PMID: 30609037 DOI: 10.1002/jsfa.9562] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/23/2018] [Revised: 12/21/2018] [Accepted: 12/29/2018] [Indexed: 05/25/2023]
Abstract
BACKGROUND One possible way to modify the emulsifying properties of whey proteins is by enzymatic hydrolysis. However, most studies covering the influence of the hydrolysis on whey proteins used a heating step (>65 °C) to inactivate the enzyme. This leads to irreversible product changes, like protein denaturation and increased viscosity. Here, the objective was to investigate the single effect of hydrolysis on the emulsifying properties of whey proteins under conditions without a temperature step for enzyme inactivation. Therefore, two acidic peptidase preparations (Maxipro AFP, Protease AP-30L) differing in their peptidase composition were investigated and applied at 45 °C and pH 2.75. The enzyme inactivation was realized by a simple shift to pH 7.0. RESULTS After the pH shift, no activity or further hydrolysis was measurable. For the products, no differences (assuming P > 0.05) regarding the emulsifying properties were detected between the two peptidase preparations used. The emulsifying properties of the whey protein isolate hydrolysates produced increased (i.e. half-life >71%) until a degree of hydrolysis of 1.1%. This indicated that the endopeptidase (aspergillopepsin I) present in both preparations was determining the emulsifying properties. As a plus, the presence of exopeptidases in Protease AP-30L compared with Maxipro AFP reduced the bitterness of the hydrolysate (-50%). CONCLUSION The application of acidic endo- and exopeptidases enables the production of emulsifying whey protein isolate hydrolysates at high protein concentrations (≥10%) without a commonly used heat inactivation step. The presence of exopeptidases in acidic peptidase preparations is favorable, due to the improved taste. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Jacob Ewert
- Department of Biotechnology and Enzyme Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Anja Luz
- Department of Biotechnology and Enzyme Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Veronika Volk
- Department of Biotechnology and Enzyme Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Timo Stressler
- Department of Biotechnology and Enzyme Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Lutz Fischer
- Department of Biotechnology and Enzyme Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
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Ewert J, Schlierenkamp F, Nesensohn L, Fischer L, Stressler T. Improving the colloidal and sensory properties of a caseinate hydrolysate using particular exopeptidases. Food Funct 2019; 9:5989-5998. [PMID: 30379169 DOI: 10.1039/c8fo01749b] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Enzymatic hydrolysis with endopeptidases can be used to modify the colloidal properties of food proteins. In this study, sodium caseinate was hydrolyzed with Sternzym BP 25201, containing a thermolysin-like endopeptidase from Geobacillus stearothermophilus as the only peptidase, to a DH of 2.3 ± 1%. The hydrolysate (pre-hydrolysate) obtained was increased in its foam (+35%) and emulsion stability (+200%) compared to untreated sodium caseinate but showed a bitter taste. This hydrolysate was further treated with the exopeptidases PepN, PepX or PepA, acting on the N-terminus of peptides. Depending on the specificity of the exopeptidase used, changes regarding the hydrolysate properties (hydrophobicity, size), colloidal behavior (emulsions, foams) and taste were observed. No changes regarding the bitterness but further improvements regarding the colloidal stability (foam: +69%, emulsion: +29%) were determined after the application of PepA, which is specific for the hydrophilic amino acids Asp, Glu and Ser. By contrast, treatment with the general aminopeptidase PepN resulted in a non-bitter product, with no significant changes regarding the colloidal properties compared to the pre-hydrolysate (p < 0.05). Similar results to those for PepN (reduced bitterness compared to the pre-hydrolysate, enhanced colloidal stability compared to sodium caseinate) were also obtained using commercial Flavourzyme, which was reduced in its endopeptidase activity (exo-flavourzyme). In conclusion, the modifications obtained with the applied exopeptidases offer a potent tool for researchers and the industry to produce non-bitter protein hydrolysates with increased colloidal properties.
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Affiliation(s)
- Jacob Ewert
- University of Hohenheim, Institute of Food Science and Biotechnology, Department of Biotechnology and Enzyme Science, Garbenstr. 25, 70599 Stuttgart, Germany.
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Ewert J, Horstmann G, Glück C, Claaßen W, Stressler T, Fischer L. Development and application of a biocatalyst-filter reactor for the continuous production of caseinate hydrolysate surfactants. Process Biochem 2018. [DOI: 10.1016/j.procbio.2018.06.004] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Ewert J, Glück C, Zeeb B, Weiss J, Stressler T, Fischer L. Modification of the interfacial properties of sodium caseinate using a commercial peptidase preparation from Geobacillus stearothermophilus. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.02.036] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Applications of hyperspectral imaging for quality assessment of liquid based and semi-liquid food products: A review. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.06.012] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Characterization of cross-linked enzyme aggregates (CLEAs) of the fusion protein FUS-PepN_PepX and their application for milk protein hydrolysis. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2885-3] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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