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Wang K, Wang J, Chen L, Hou J, Lu F, Liu Y. Effect of sanxan as novel natural gel modifier on the physicochemical and structural properties of microbial transglutaminase-induced mung bean protein isolate gels. Food Chem 2024; 449:139147. [PMID: 38581784 DOI: 10.1016/j.foodchem.2024.139147] [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: 01/04/2024] [Revised: 03/04/2024] [Accepted: 03/24/2024] [Indexed: 04/08/2024]
Abstract
Mung bean protein isolate (MBPI) has attracted much attention as an emerging plant protein. However, its application was limited by the poor gelling characteristics. Thus, the effect of sanxan (SAN) on the gelling behavior of MBPI under microbial transglutaminase (MTG)-induced condition were explored in this study. The results demonstrated that SAN remarkably enhanced the storage modulus, water-holding capacity and mechanical strength. Furthermore, SAN changed the microstructure of MBPI gels to become more dense and ordered. The results of zeta potential indicated the electrostatic interactions existed between SAN and MBPI. The incorporation of SAN altered the secondary structure and molecular conformation of MBPI, and hydrophobic interactions and hydrogen bonding were necessary to maintain the network structure. Additionally, in vitro digestion simulation results exhibited that SAN remarkably improved the capability of MBPI gels to deliver bioactive substances. These findings provided a practical strategy to use natural SAN to improve legume protein gels.
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Affiliation(s)
- Kangning Wang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Jiahui Wang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Lei Chen
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Jiayi Hou
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Fuping Lu
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China.
| | - Yihan Liu
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China.
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Wang K, Sun H, Cui Z, Wang J, Hou J, Lu F, Liu Y. Synergistic effects of microbial transglutaminase and apple pectin on the gelation properties of pea protein isolate and its application to probiotic encapsulation. Food Chem 2024; 439:138232. [PMID: 38118228 DOI: 10.1016/j.foodchem.2023.138232] [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: 09/23/2023] [Revised: 12/02/2023] [Accepted: 12/15/2023] [Indexed: 12/22/2023]
Abstract
The low gelation capacity of pea protein isolate (PPI) limits their use in food industry. Therefore, microbial transglutaminase (MTG) and apple pectin (AP) were combined to modify PPI to enhance its gelling characteristics, and the mechanism of MTG-induced PPI-AP composite gel generation was investigated. PPI (10 wt%) could not form a gel at 40 °C, while MTG-treated PPI (10 wt%) formed a self-supporting gel at 40 °C. Subsequently, the addition of AP further promoted the crosslinking of PPI and significantly improved the water holding capacity, rheology, and strength of PPI gels, which was attributed to both hydrogen and isopeptide bonds in the composite gel. Additionally, the PPI-AP composite gel showed excellent protection ability, and the survival rate of probiotics could reach over 90%, which could be used as an effective delivery system. This study verified that MTG and AP were efficient in enhancing the functional quality of PPI gels.
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Affiliation(s)
- Kangning Wang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Hui Sun
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Zhihan Cui
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Jiahui Wang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Jiayi Hou
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Fuping Lu
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China.
| | - Yihan Liu
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China.
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Hou X, Lin L, Li K, Jiang F, Qiao D, Zhang B, Xie F. Towards superior biopolymer gels by enabling interpenetrating network structures: A review on types, applications, and gelation strategies. Adv Colloid Interface Sci 2024; 325:103113. [PMID: 38387158 DOI: 10.1016/j.cis.2024.103113] [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: 11/17/2023] [Revised: 02/02/2024] [Accepted: 02/13/2024] [Indexed: 02/24/2024]
Abstract
Gels derived from single networks of natural polymers (biopolymers) typically exhibit limited physical properties and thus have seen constrained applications in areas like food and medicine. In contrast, gels founded on a synergy of multiple biopolymers, specifically polysaccharides and proteins, with intricate interpenetrating polymer network (IPN) structures, represent a promising avenue for the creation of novel gel materials with significantly enhanced properties and combined advantages. This review begins with the scrutiny of newly devised IPN gels formed through a medley of polysaccharides and/or proteins, alongside an introduction of their practical applications in the realm of food, medicine, and environmentally friendly solutions. Finally, based on the fact that the IPN gelation process and mechanism are driven by different inducing factors entwined with a diverse amalgamation of polysaccharides and proteins, our survey underscores the potency of physical, chemical, and enzymatic triggers in orchestrating the construction of crosslinked networks within these biomacromolecules. In these mixed systems, each specific inducer aligns with distinct polysaccharides and proteins, culminating in the generation of semi-IPN or fully-IPN gels through the intricate interpenetration between single networks and polymer chains or between two networks, respectively. The resultant IPN gels stand as paragons of excellence, characterized by their homogeneity, dense network structures, superior textural properties (e.g., hardness, elasticity, adhesion, cohesion, and chewability), outstanding water-holding capacity, and heightened thermal stability, along with guaranteed biosafety (e.g., nontoxicity and biocompatibility) and biodegradability. Therefore, a judicious selection of polymer combinations allows for the development of IPN gels with customized functional properties, adept at meeting precise application requirements.
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Affiliation(s)
- Xinran Hou
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China
| | - Lisong Lin
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China
| | - Kexin Li
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China
| | - Fatang Jiang
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China
| | - Dongling Qiao
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China.
| | - Binjia Zhang
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China
| | - Fengwei Xie
- School of Engineering, Newcastle University, Newcastle Upon Tyne NE1 7RU, UK; Department of Chemical Engineering, University of Bath, Bath BA2 7AY, UK.
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Ma C, Gao X, Yang Y, Bian X, Wang B, Liu X, Wang Y, Su D, Zhang G, Qu L, Zhang N. The three-dimensional culture of L929 and C2C12 cells based on SPI-SA interpenetrating network hydrogel scaffold with excellent mechanical properties. Front Bioeng Biotechnol 2024; 11:1329183. [PMID: 38268933 PMCID: PMC10805864 DOI: 10.3389/fbioe.2023.1329183] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2023] [Accepted: 12/29/2023] [Indexed: 01/26/2024] Open
Abstract
Cell-cultured meat, which is obtained by adsorbing cells on the three-dimensional scaffold, is considered a potential solution to animal welfare issues. Edible and safe cell-cultured meat scaffolds are a key part of its research. Soy protein isolate (SPI) hydrogel has a three-dimensional network structure and has been studied for L929 cell culture because of its non-toxicity and biocompatibility. However, the toughness and mechanical properties of SPI hydrogel are not enough to bear the requirements of cell cultivation. In this paper, sodium alginate (SA) was added to SPI hydrogel, and the interpenetrating network (IPN) technology was used to construct SPI-SA IPN hydrogel by transglutaminase and Ca2+ double crosslinking method. SPI-SA IPN hydrogel has excellent mechanical properties, structural stability and biodegradable performance than SPI hydrogel. The bio-compatibility and degradability of L929 and C2C12 cells on SPI-SA IPN hydrogel were studied by cytotoxicity, trypan blue and living/dead cell staining, and the growth law of the hydrogel as a scaffold for cell culture was analyzed. The results showed that L929/C2C12 cells can proliferate normally and adhere in hydrogel and have good bio-compatibility. L929 cells with size about 20-50 µm have better adhesion and growth abilities on SPI-SA IPN hydrogel than C2C12 cells with 100-300 µm. Therefore, the SPI-SA IPN hydrogel is non-toxic and supports the growth of cells in the pores of the material. This study provides a reference for the application of SPI-SA IPN hydrogels in vitro cell growth.
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Affiliation(s)
- Chunmin Ma
- Harbin University of Commerce, Harbin, Heilongjiang, China
| | - Xinru Gao
- Harbin University of Commerce, Harbin, Heilongjiang, China
| | - Yang Yang
- Harbin University of Commerce, Harbin, Heilongjiang, China
| | - Xin Bian
- Harbin University of Commerce, Harbin, Heilongjiang, China
| | - Bing Wang
- Harbin University of Commerce, Harbin, Heilongjiang, China
| | - Xiaofei Liu
- Harbin University of Commerce, Harbin, Heilongjiang, China
| | - Yan Wang
- Harbin University of Commerce, Harbin, Heilongjiang, China
| | - Dan Su
- Harbin University of Commerce, Harbin, Heilongjiang, China
| | - Guang Zhang
- Harbin University of Commerce, Harbin, Heilongjiang, China
| | - Lizhe Qu
- Shanghai Municipal Hospital of Traditional Chinese Medicine, Shanghai, China
| | - Na Zhang
- Harbin University of Commerce, Harbin, Heilongjiang, China
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