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Fu J, Li S, Xu M, Zhang D, Chen L. Changes in physicochemical properties and formation process of colloidal nanoparticles (CNPs) during the lamb soup stewing. Food Chem 2024; 442:138290. [PMID: 38219561 DOI: 10.1016/j.foodchem.2023.138290] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2023] [Revised: 12/20/2023] [Accepted: 12/25/2023] [Indexed: 01/16/2024]
Abstract
Colloidal nanoparticles (CNPs), as carriers of nutrients, naturally exist in food or form during cooking. In this study, the colloidal properties, structures, rheological properties, and chemical composition location of CNPs were analyzed during 15 min to 5 h lamb soup stewing. With the increasing stewing time, the particle size and absolute value of the zeta potential of CNPs increased, indicating that CNPs became more stable. As the stewing time increased, the blue-shifted Fourier transform infrared spectroscopy absorption peaks and the red-shifted fluorescence spectroscopy absorption peaks certificated the structural changes in CNPs. And α-helix and β-turn content decreased, while β-sheet and random coil content increased in processing, potentially resulting in the opening CNPs structures. In addition, our findings revealed that proteins were encapsulated within the lipids in the inner part, while carbohydrates were dispersed in the outermost layers of the CNPs with a phospholipid bilayer.
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Affiliation(s)
- Jianing Fu
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; The College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Shaobo Li
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Meizhen Xu
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Li Chen
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
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Pang Z, Sun M, Li B, Bourouis I, Chen C, Huang Y, Liu X, Wang P. Morphology, surface characteristics and tribological properties of whey protein/chitosan composite particles and their fat replacing effect in O/W emulsion. Int J Biol Macromol 2024; 259:129301. [PMID: 38211919 DOI: 10.1016/j.ijbiomac.2024.129301] [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: 06/26/2023] [Revised: 01/03/2024] [Accepted: 01/05/2024] [Indexed: 01/13/2024]
Abstract
Whey protein isolate (WPI) and chitosan were used to fabricate WPI/chitosan composite particles at temperatures of 75 °C (WPI/chitosan-75) and 95 °C (WPI/chitosan-95). The morphologic structure, surface properties, and the resulting tribological characteristics of the particles were investigated. The composite particles showed larger particle size than pure WPI particles (WPI-75) (~ 509 nm), with WPI/chitosan-95 the largest (932 nm). WPI/chitosan-75 showed complete core-shell structure from microstructure results. The dispersion of WPI/chitosan-75 exhibited higher surface hydrophobicity but lower viscosity compared to WPI/chitosan-95. Tribological analysis revealed that WPI/chitosan composite particles showed dramatically lower friction coefficient (μ) than pure WPI particles at sliding speed <10 mm/s and WPI/chitosan-75 demonstrated superior lubrication effects. With the presence of artificial saliva, the μ of WPI-75 was greatly lowered at sliding speed <16 mm/s, while the values of WPI/chitosan-75 only showed a slight decrease at sliding speed <1 mm/s. Chitosan might have played the similar role as artificial saliva in lubricating on the hydrophobic surface. Moreover, the incorporation of 0.5 % WPI/chitosan-75 in the low-fat (5 %) oil-in-water emulsion led to even lower μ than full-fat (20 %) emulsion at sliding speed <10 mm/s. Hence, WPI/chitosan-75 exhibited promising potential as a fat replacement and biolubricant.
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Affiliation(s)
- Zhihua Pang
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China; National Soybean Processing Industry Technology Innovation Center, Beijing Technology & Business University (BTBU), Beijing 100048, China.
| | - Mengya Sun
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China; National Soybean Processing Industry Technology Innovation Center, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Borui Li
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China; National Soybean Processing Industry Technology Innovation Center, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Imane Bourouis
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China; National Soybean Processing Industry Technology Innovation Center, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Cunshe Chen
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China; National Soybean Processing Industry Technology Innovation Center, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Yating Huang
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China; National Soybean Processing Industry Technology Innovation Center, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Xinqi Liu
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China; National Soybean Processing Industry Technology Innovation Center, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Pengjie Wang
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
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Chen Y, Jing H, Du X, Jiang C, Wang L, Jiang C, Wang H, Ma C. Investigation on physicochemical, structural, and functional properties of protein from pecan (Carya illinoinensis (wangenh.) K. Koch) treated by three different peeling methods. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01434-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Li B, Gu W, Bourouis I, Sun M, Huang Y, Chen C, Liu X, Pang Z. Lubrication behaviors of core-shell structured particles formed by whey proteins and xanthan gum. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107512] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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5
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Aggregability and digestibility study of fruit juice fortified camel milk powder proteins. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112250] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Fan Y, Peng G, Pang X, Wen Z, Yi J. Physicochemical, emulsifying, and interfacial properties of different whey protein aggregates obtained by thermal treatment. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111904] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Romano A, Lajterer C, Shpigelman A, Lesmes U. Bovine alpha-lactalbumin assemblies with capsaicin: Formation, interactions, loading and physiochemical characterization. Food Chem 2021; 352:129306. [PMID: 33677213 DOI: 10.1016/j.foodchem.2021.129306] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2020] [Revised: 02/03/2021] [Accepted: 02/04/2021] [Indexed: 11/26/2022]
Abstract
Numerous human conditions can benefit from diets rich in proteins and bioactives, such as capsaicin (CAP), yet their effective delivery is a sensorial, scientific and technological challenge. This study hypothesized that CAP can form various complexes with native bovine alpha-lactalbumin (holo-ALA) and decalcified-ALA (apo-ALA). Calorimetric and spectroscopic techniques reveals ALA-CAP molecular complexation is spontaneous, exothermic and accompanied by various conformational changes. ITC shows the interaction stoichiometry (n) and binding constant (Kb) for holo-ALA to be 0.87 ± 0.03, 1.54 ± 0.23 × 105 M-1 and for apo-ALA to be 0.64 ± 0.09, 9.41 ± 2.16 × 104 M-1. Molecular docking further elucidates that hydrogen bonds govern CAP binding to holo-ALA while hydrophobic interactions dominate binding to apo-ALA in a structural cleft. Finally, this work shows these interactions along with controlled aggregation can be utilized to form CAP-loaded colloids with encapsulation efficiency of 47.1 ± 1.0%. Thus, this study shows great promise in the prospective use of ALA as an edible delivery vehicle for CAP.
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Affiliation(s)
- Alon Romano
- Laboratory of Chemistry of Foods and Bioactives, Department of Biotechnology and Food Engineering, Technion - Israel Institute of Technology, Haifa 32000, Israel
| | - Carolina Lajterer
- Laboratory of Chemistry of Foods and Bioactives, Department of Biotechnology and Food Engineering, Technion - Israel Institute of Technology, Haifa 32000, Israel
| | - Avi Shpigelman
- Laboratory of Chemistry of Foods and Bioactives, Department of Biotechnology and Food Engineering, Technion - Israel Institute of Technology, Haifa 32000, Israel
| | - Uri Lesmes
- Laboratory of Chemistry of Foods and Bioactives, Department of Biotechnology and Food Engineering, Technion - Israel Institute of Technology, Haifa 32000, Israel.
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Zanon EO, Pimentel TC, Gomez RJHC, Fagnani R. Development of a whey protein spread enriched with β-glucan: an alternative for whey valorization. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:1711-1717. [PMID: 31803934 DOI: 10.1002/jsfa.10186] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/29/2019] [Revised: 11/25/2019] [Accepted: 11/27/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Innovative approaches to combine whey with other ingredients and the use of new techniques in product development should be explored to meet consumers' needs and expectations. However, the question arises here of whether whey protein could be used as a suitable food matrix for supplementation with β-glucan, an attractive glucose polymer and a physiologically functional component. The present study addresses the challenge associated with the design and characterization of whey protein spread as a substrate for β-glucan delivery. The results are discussed on the basis of physical-chemical and microbiological characteristics, which are subsequently linked to its sensorial profile. RESULTS A whey protein spread can be developed without the addition of NaCl, with physicochemical characteristics (pH, viscosity), microbiological counts, and sensory acceptance (color, aroma, overall impression) similar to the product with NaCl. This spread can be refrigerated for 28 days. The whey protein spread presented high whey protein content (18.67-19.17 g 100 g-1 ) and could be a good source of carbohydrates (8.30-8.68 g 100 g-1 ), with low levels of fat (0.2 g 100 g-1 ) and lactose (1.56-1.61 g 100 g-1 ). The sensorial results showed that women would prefer a product with lower salt content. CONCLUSION This is the first study to evaluate the development of a whey protein spread enriched with β-glucan, providing results that are of interest for the dairy sector. The combination of whey and β-glucan can be explored industrially as a whey protein spread, with satisfactory results for physicochemical, microbiological, and sensory acceptance. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Emely Osti Zanon
- Science and Technology of Milk and Dairy Products Master's Degree, Research Center, Unopar University, Londrina, Brazil
| | - Tatiana Colombo Pimentel
- Science and Technology of Milk and Dairy Products Master's Degree, Research Center, Unopar University, Londrina, Brazil
- Federal Institute of Paraná, Paranavaí, Brazil
| | | | - Rafael Fagnani
- Science and Technology of Milk and Dairy Products Master's Degree, Research Center, Unopar University, Londrina, Brazil
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Li D, Li X, Wu G, Li P, Zhang H, Qi X, Wang L, Qian H. The characterization and stability of the soy protein isolate/1-Octacosanol nanocomplex. Food Chem 2019; 297:124766. [DOI: 10.1016/j.foodchem.2019.05.041] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2019] [Revised: 05/05/2019] [Accepted: 05/07/2019] [Indexed: 01/28/2023]
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Gong K, Chen L, Xia H, Dai H, Li X, Sun L, Kong W, Liu K. Driving forces of disaggregation and reaggregation of peanut protein isolates in aqueous dispersion induced by high-pressure microfluidization. Int J Biol Macromol 2019; 130:915-921. [DOI: 10.1016/j.ijbiomac.2019.02.123] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2018] [Revised: 02/21/2019] [Accepted: 02/21/2019] [Indexed: 11/28/2022]
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