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He L, Han L, Yu Q, Wang X, Li Y, Han G. High pressure-assisted enzymatic hydrolysis promotes the release of a bi-functional peptide from cowhide gelatin with dipeptidyl peptidase IV (DPP-IV) inhibitory and antioxidant activities. Food Chem 2024; 435:137546. [PMID: 37748255 DOI: 10.1016/j.foodchem.2023.137546] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Revised: 09/17/2023] [Accepted: 09/19/2023] [Indexed: 09/27/2023]
Abstract
The process of generating functional peptides from cowhide gelatin is challenged by inefficient enzymatic hydrolysis. In this study, the researchers attempted to enhance the hydrolysis and potential functional properties of the peptides by subjecting the cowhide gelatin to high-pressure treatment (200, 300, and 400 MPa) for 20 min, followed by enzymatic hydrolysis. The highest 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, 2,2' azinobis(3 ethylbenzothiazoline 6 sulfonic acid) (ABTS) radical scavenging activity, and DPP-IV inhibitory activity of the hydrolysate were obtained at 200 MPa, accompanied with an increase in the content of hydrophobic, acidic, and basic amino acids (P < 0.05). Correspondingly, the high-pressure pretreatment (200 MPa) reduced the thermal stability, particle size, and morphological integrity of cowhide gelatin, with a corresponding increase in the exposure of hydrophobic regions. Altogether, these results indicated that appropriate high-pressure-assisted enzymatic hydrolysis reinforced the release of bi-functional peptides by modifying the structure of cowhide gelatin.
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Affiliation(s)
- Long He
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
| | - Ling Han
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Qunli Yu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
| | - Xinyue Wang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Ying Li
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
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Shi R, He Y, Wang Q, Cai J, Gantumur MA, Jiang Z. Insight into the physicochemical characteristics, functionalities and digestion behavior of protein isolate derived from Lactarius volemus (L.volemus): Impacts of microwave-assisted extraction. Food Chem 2024; 431:137070. [PMID: 37579611 DOI: 10.1016/j.foodchem.2023.137070] [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: 05/17/2023] [Revised: 07/23/2023] [Accepted: 07/30/2023] [Indexed: 08/16/2023]
Abstract
The impacts of microwave assisted-extraction (MAE) on the physicochemical characteristics, functionalities, and digestion behavior of Lactarius volemus (L. volemus) protein isolate (LPIs) was investigated. Compared with the conventional water bath assisted-extraction method (WAE), MAE significantly enhanced the extraction rate of LPIs by 30.00% and 47.98% at 20 and 60 min, respectively. Also, MAE unfolded the spatial structure of LPIs, promoting the transformation from ordered structure to disordered structure, exposing its hydrophobic groups and increasing free sulfhydryl content. In addition, LPIs obtained by MAE showed better solubility, emulsifying and foaming characteristics than that by WAE. MAE method can improve the digestibility and the degree of hydrolysis of LPIs compared to WAE, which were increased by 6.06% and 19.78% after 20 min extraction in the small intestine digestion, respectively. This study can provide a potential strategy to produce L. volemus protein isolate with high efficiency and quality.
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Affiliation(s)
- Ruijie Shi
- Institute of BioPharmceutical Research, Liaocheng University, Liaocheng 252059, PR China; Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Yanting He
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Qingpeng Wang
- Institute of BioPharmceutical Research, Liaocheng University, Liaocheng 252059, PR China
| | - Jinyi Cai
- Institute of BioPharmceutical Research, Liaocheng University, Liaocheng 252059, PR China
| | - Munkh-Amgalan Gantumur
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Zhanmei Jiang
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, PR China.
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Gulzar S, Tagrida M, Prodpran T, Li L, Benjakul S. Packaging films based on biopolymers from seafood processing wastes: Preparation, properties, and their applications for shelf-life extension of seafoods-A comprehensive review. Compr Rev Food Sci Food Saf 2023; 22:4451-4483. [PMID: 37680068 DOI: 10.1111/1541-4337.13230] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Revised: 07/31/2023] [Accepted: 08/03/2023] [Indexed: 09/09/2023]
Abstract
Biopolymers derived from seafood processing byproducts are used to prepare active and biodegradable films as the packaging of food products. These films possess bioactivities to enhance the shelf life of packed foods by proactively releasing antimicrobial/antioxidative agents into the foods and providing sufficient barrier properties. Seafood processing byproducts are an eminent source of valuable compounds, including biopolymers and bioactive compounds. These biopolymers, including collagen, gelatin, chitosan, and muscle proteins, could be used to prepare robust and sustainable food packaging with some antimicrobial agents or antioxidants, for example, plant extracts rich in polyphenols or essential oils. These active packaging are not only biodegradable but also prevent the deterioration of packed foods caused by spoilage microorganisms as well as chemical deterioration. Seafood discards have a promising benefit for the development of environmentally friendly food packaging systems via the appropriate preparation methods or techniques. Therefore, the green packaging from seafood leftover can be better exploited and replace the synthetic counterpart.
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Affiliation(s)
- Saqib Gulzar
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
- Department of Food Technology, Engineering and Science, University of Lleida-Agrotecnio CERCA Center, Lleida, Spain
| | - Mohamed Tagrida
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Thummanoon Prodpran
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
- Center of Excellence in Bio-based Materials and Packaging Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Li Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
- Department of Food and Nutrition, Kyung Hee Unibersity, Seoul, Republic of Korea
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Kang X, Guo W, Ding K, Zhan S, Lou Q, Huang T. Microwave processing technology influences the functional and structural properties of fish gelatin. J Texture Stud 2023; 54:127-135. [PMID: 36176227 DOI: 10.1111/jtxs.12727] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2022] [Revised: 09/08/2022] [Accepted: 09/23/2022] [Indexed: 11/29/2022]
Abstract
The objective of this study was to evaluate the effects of microwave processing technology (MPT, 240-800 W, 1 and 4 min) on the functional and structural properties of fish gelatin (FG). It showed that MPT could increase gel strength and texture properties of FG, especially for 240 W. MPT greatly increased emulsifying activity index (EAI) of FG, but decreased its emulsion stability index (ESI). Rheology results showed that MPT increased viscosity of FG, but decreased gelation times. Intrinsic fluorescence and Fourier transform infrared (FTIR) spectroscopy results indicated that MPT could unfold gelatin, contributing to the formation of H-bonds. Scanning electron microscopy (SEM) analysis revealed that low power and short time of MPT-treated gelatin gels had much more dense and less voids. This work provided guidance for the applications of MPT to improve the functional properties of FG, and the results show that MPT-treated FG can replace mammalian gelatin and meet the religious requirement.
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Affiliation(s)
- Xinzi Kang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Wenwen Guo
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Keying Ding
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Shengnan Zhan
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Qiaoming Lou
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Tao Huang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China.,Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, Zhejiang, China
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Zhu P, Ma C, Fan J, Yang Y, Liu X, Bian X, Ren L, Xu Y, Yu D, Liu L, Fu Y, Gao J, Zhang N. The interaction of trehalose and molten globule state soybean 11S globulin and its impact on foaming capacities. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1194-1204. [PMID: 36088619 DOI: 10.1002/jsfa.12214] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/03/2022] [Revised: 09/04/2022] [Accepted: 09/11/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Soybean 11S globulin has good functional properties, which are widely used in the field of food. However, natural soybean 11S globulin (N-11S) has low flexibility and is easy to aggregate, impacting its foaming process. Studies have shown that soybean 11S globulin in molten globule state (MG-11S) has better molecular flexibility than N-11S, and trehalose has been shown to improve the properties of proteins. Therefore, this study investigated the interaction mechanism between trehalose and MG-11S, and its impact on rheological and foaming properties of MG-11S. RESULTS The molecular docking and intrinsic fluorescence results showed that hydrogen bonding was the main interaction force at lower than 0.5 mol L-1 trehalose added. Meanwhile, rheology and foaming showed that the MG-11S-trehalose complexes had better viscoelasticity, foaming ability (66.67-86.67%) and foaming stability (75.00-89.29%) than N-11S (16.67% foaming ability and 40.00% foaming stability); however, when the trehalose was higher than 0.5 mol L-1 , molecular crowding occurred and H-bonds were weakened, resulting in reduction of foaming capacities. Microstructure determination showed that trehalose attached to the surface of foam membrane; meanwhile, the foaming structure of the complex with 0.5 mol L-1 trehalose had a thicker liquid film with decreased drainage rate, less agglomeration and disproportionation of foam, illustrating the best foaming ability and foaming stability. CONCLUSION The results suggested that trehalose at different concentrations can interact with MG-11S through different mechanisms, and improve the foaming capacity of MS-11S. This provided a reference for the application of MS-11S in foaming food. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Pengyu Zhu
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Chunmin Ma
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Jing Fan
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Yang Yang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Xiaofei Liu
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Xin Bian
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Likun Ren
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Yue Xu
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Dehui Yu
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Linlin Liu
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Yu Fu
- College of Food Science, Southwest University, Chongqing, China
| | - Jian Gao
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Na Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
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Montero M, Acosta ÓG, Bonilla AI. Membrane fractionation of gelatins extracted from skin of yellowfin tuna ( Thunnus albacares): effect on molecular sizes and gelling properties of fractions. CYTA - JOURNAL OF FOOD 2022. [DOI: 10.1080/19476337.2022.2107707] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Manuel Montero
- National Center of Food Science and Technology, University Costa Rica (UCR), Ciudad Universitaria Rodrigo Facio, San Jose, Costa Rica
| | - Óscar G. Acosta
- National Center of Food Science and Technology, University Costa Rica (UCR), Ciudad Universitaria Rodrigo Facio, San Jose, Costa Rica
| | - Ana I. Bonilla
- National Center of Food Science and Technology, University Costa Rica (UCR), Ciudad Universitaria Rodrigo Facio, San Jose, Costa Rica
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Regulation mechanism of nanocellulose with different morphologies on the properties of low-oil gelatin emulsions: Interfacial adsorption or network formation? Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107960] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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Voroshilin R, Kurbanova M, Ostapova E, Makhambetov E, Petrov A, Khelef MEA. Effect of gelatin drying methods on its amphiphilicity. FOODS AND RAW MATERIALS 2022. [DOI: 10.21603/2308-4057-2022-2-534] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Gelatin is a natural amphiphilic biopolymer that is widely used in food products, pharmaceuticals, and cosmetics. We studied the effect of spray and freeze drying on the solubility and amphiphilicity of gelatin samples.
The control sample was a commercially produced edible gelatin. The experimental samples were spray- and freeze-dried gelatins obtained by enzymatic-acid hydrolysis of cattle bone. Amino acid sequences were determined by matrix-activated laser desorption/ionization. Solubility was assessed visually. Bloom strength of the gelatin gels was measured by a texture analyzer. The ProtScale online service was used to predict the amphiphilic topology of gelatin proteins. Molecular weight distribution of proteins was carried out by electrophoresis in polyacrylamide gel in the presence of sodium dodecyl sulfate.
Spray drying reduced protein degradation and retained more α-chains, while freeze drying increased gelatin’s hydrophobicity and decreased its solubility. The predicted topology of protein hydrophobicity based on the amino acid sequences was in line with our results on solubility. The freeze-dried gelatin had a 18% larger amount of low-molecular weight peptides, compared to the control and the spray-dried samples. This was probably caused by the cleavage of peptides during the drying process. Thus, freeze drying can lead to maximum degradation of gelatin components, which may be associated with a longer heat treatment, compared to spray drying.
Thus, spray drying is more suitable for gelatin, since this method improves the stability of its outer and inner structure, ensuring high hydrophilic properties.
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A Comparative Evaluation of the Structural and Biomechanical Properties of Food-Grade Biopolymers as Potential Hydrogel Building Blocks. Biomedicines 2022; 10:biomedicines10092106. [PMID: 36140206 PMCID: PMC9495968 DOI: 10.3390/biomedicines10092106] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 08/15/2022] [Accepted: 08/24/2022] [Indexed: 11/18/2022] Open
Abstract
The aim of this study was to conduct a comparative assessment of the structural and biomechanical properties of eight selected food-grade biopolymers (pea protein, wheat protein, gellan gum, konjac gum, inulin, maltodextrin, psyllium, and tara gum) as potential hydrogel building blocks. The prepared samples were investigated in terms of the volumetric gelling index, microrheological parameters, physical stability, and color parameters. Pea protein, gellan gum, konjac gum, and psyllium samples had high VGI values (100%), low solid−liquid balance (SLB < 0.5), and high macroscopic viscosity index (MVI) values (53.50, 59.98, 81.58, and 45.62 nm−2, respectively) in comparison with the samples prepared using wheat protein, maltodextrin, and tara gum (SLB > 0.5, MVI: 13.58, 0.04, and 0.25 nm−2, respectively). Inulin had the highest elasticity index value (31.05 nm−2) and MVI value (590.17 nm−2). The instability index was the lowest in the case of pea protein, gellan gum, konjac gum, and inulin (below 0.02). The color parameters and whiteness index (WI) of each biopolymer differed significantly from one another. Based on the obtained results, pea protein, gellan gum, konjac gum, and psyllium hydrogels had similar structural and biomechanical properties, while inulin hydrogel had the most diverse properties. Wheat protein, maltodextrin, and tara gum did not form a gel structure.
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Facile isolation of cellulose nanofibrils from agro-processing residues and its improved stabilization effect on gelatin emulsion. Int J Biol Macromol 2022; 216:272-281. [DOI: 10.1016/j.ijbiomac.2022.07.005] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2022] [Revised: 06/26/2022] [Accepted: 07/01/2022] [Indexed: 12/18/2022]
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Ghaffari-Bohlouli P, Jafari H, Taebnia N, Abedi A, Amirsadeghi A, Niknezhad SV, Alimoradi H, Jafarzadeh S, Mirzaei M, Nie L, Zhang J, Varma RS, Shavandi A. Protein by-products: Composition, extraction, and biomedical applications. Crit Rev Food Sci Nutr 2022; 63:9436-9481. [PMID: 35546340 DOI: 10.1080/10408398.2022.2067829] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
Significant upsurge in animal by-products such as skin, bones, wool, hides, feathers, and fats has become a global challenge and, if not properly disposed of, can spread contamination and viral diseases. Animal by-products are rich in proteins, which can be used as nutritional, pharmacologically functional ingredients, and biomedical materials. Therefore, recycling these abundant and renewable by-products and extracting high value-added components from them is a sustainable approach to reclaim animal by-products while addressing scarce landfill resources. This article appraises the most recent studies conducted in the last five years on animal-derived proteins' separation and biomedical application. The effort encompasses an introduction about the composition, an overview of the extraction and purification methods, and the broad range of biomedical applications of these ensuing proteins.
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Affiliation(s)
| | - Hafez Jafari
- 3BIO-BioMatter, Faculty of engineering, Free University of Brussels (ULB), Brussels, Belgium
| | - Nayere Taebnia
- Center for Intestinal Absorption and Transport of Biopharmaceuticals, Department of Health Technology, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Ali Abedi
- Department of Life Science Engineering, Faculty of New Sciences and Technology, University of Tehran, Tehran, Iran
| | - Armin Amirsadeghi
- Burn and Wound Healing Research Center, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Seyyed Vahid Niknezhad
- Burn and Wound Healing Research Center, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Houman Alimoradi
- School of Biomedical Sciences, University of Otago, Dunedin, New Zealand
| | - Sina Jafarzadeh
- Department of Energy Conversion and Storage, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Mahta Mirzaei
- 3BIO-BioMatter, Faculty of engineering, Free University of Brussels (ULB), Brussels, Belgium
| | - Lei Nie
- 3BIO-BioMatter, Faculty of engineering, Free University of Brussels (ULB), Brussels, Belgium
- College of Life Sciences, Xinyang Normal University, Xinyang, China
| | - Jianye Zhang
- Key Laboratory of Molecular Target & Clinical Pharmacology and the State & NMPA Key Laboratory of Respiratory Disease, Key Laboratory of Molecular Target & Clinical Pharmacology and the State Key Laboratory of Respiratory Disease, School of Pharmaceutical Sciences & the Fifth Affiliated Hospital, Guangzhou Medical University, Guangzhou, P.R. China
| | - Rajender S Varma
- Regional Centre of Advanced Technologies and Materials, Czech Advanced Technology and Research Institute, Palacky University, Olomouc, Czech Republic
| | - Amin Shavandi
- 3BIO-BioMatter, Faculty of engineering, Free University of Brussels (ULB), Brussels, Belgium
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