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Sun J, Dai L, Lv K, Wen Z, Li Y, Yang D, Yan H, Liu X, Liu C, Li MC. Recent advances in nanomaterial-stabilized pickering foam: Mechanism, classification, properties, and applications. Adv Colloid Interface Sci 2024; 328:103177. [PMID: 38759448 DOI: 10.1016/j.cis.2024.103177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2023] [Revised: 04/07/2024] [Accepted: 05/03/2024] [Indexed: 05/19/2024]
Abstract
Pickering foam is a type of foam stabilized by solid particles known as Pickering stabilizers. These solid stabilizers adsorb at the liquid-gas interface, providing superior stability to the foam. Because of its high stability, controllability, versatility, and minimal environmental impact, nanomaterial-stabilized Pickering foam has opened up new possibilities and development prospects for foam applications. This review provides an overview of the current state of development of Pickering foam stabilized by a wide range of nanomaterials, including cellulose nanomaterials, chitin nanomaterials, silica nanoparticles, protein nanoparticles, clay mineral, carbon nanotubes, calcium carbonate nanoparticles, MXene, and graphene oxide nanosheets. Particularly, the preparation and surface modification methods of various nanoparticles, the fundamental properties of nanomaterial-stabilized Pickering foam, and the synergistic effects between nanoparticles and surfactants, functional polymers, and other additives are systematically introduced. In addition, the latest progress in the application of nanomaterial-stabilized Pickering foam in the oil industry, food industry, porous functional material, and foam flotation field is highlighted. Finally, the future prospects of nanomaterial-stabilized Pickering foam in different fields, along with directions for further research and development directions, are outlined.
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Affiliation(s)
- Jinsheng Sun
- School of Petroleum Engineering, China University of Petroleum (East China), Qingdao, Shandong 266580, China; Key Laboratory of Unconventional Oil & Gas Development (China University of Petroleum (East China)), Ministry of Education, Qingdao, Shandong 266580, China
| | - Liyao Dai
- School of Petroleum Engineering, China University of Petroleum (East China), Qingdao, Shandong 266580, China
| | - Kaihe Lv
- School of Petroleum Engineering, China University of Petroleum (East China), Qingdao, Shandong 266580, China; Key Laboratory of Unconventional Oil & Gas Development (China University of Petroleum (East China)), Ministry of Education, Qingdao, Shandong 266580, China
| | - Zhibo Wen
- School of Petroleum Engineering, China University of Petroleum (East China), Qingdao, Shandong 266580, China
| | - Yecheng Li
- School of Petroleum Engineering, China University of Petroleum (East China), Qingdao, Shandong 266580, China
| | - Dongqing Yang
- School of Petroleum Engineering, China University of Petroleum (East China), Qingdao, Shandong 266580, China
| | - Hao Yan
- School of Petroleum Engineering, China University of Petroleum (East China), Qingdao, Shandong 266580, China
| | - Xinyue Liu
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Materials Science and Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Chaozheng Liu
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Materials Science and Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Mei-Chun Li
- School of Petroleum Engineering, China University of Petroleum (East China), Qingdao, Shandong 266580, China; Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Materials Science and Engineering, Nanjing Forestry University, Nanjing 210037, China; Key Laboratory of Unconventional Oil & Gas Development (China University of Petroleum (East China)), Ministry of Education, Qingdao, Shandong 266580, China.
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Zheng L, San Y, Xing Y, Regenstein JM. Rice proteins: A review of their extraction, modification techniques and applications. Int J Biol Macromol 2024; 268:131705. [PMID: 38643916 DOI: 10.1016/j.ijbiomac.2024.131705] [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: 02/25/2024] [Revised: 04/09/2024] [Accepted: 04/18/2024] [Indexed: 04/23/2024]
Abstract
Rice protein is highly nutritious and easy to digest and absorb. Its hydrolyzed peptides have significant effects on lowering blood pressure and cholesterol. First, a detailed and comprehensive explanation of rice protein extraction methods was given, and it was found that the combination of enzymatic and physical methods could improve the extraction rate of rice protein, but it was only suitable for laboratory studies. Second, the methods for improving the functional properties of rice protein were introduced, including physical modification, chemical modification, and enzymatic modification. Enzymatic modification of the solubility of rice protein to improve its functional properties has certain limitations due to the low degree of hydrolysis, the long time required, the low utilization of the enzyme, and the possible undesirable taste of the product. Finally, the development and utilization of rice protein was summarized and the future research direction was suggested. This paper lists the advantages and disadvantages of various extraction techniques, points out the shortcomings of existing extraction techniques, aims to fill the gap in the field of rice protein extraction, and then provides a possible improvement method for the extraction and development of rice protein in the future.
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Affiliation(s)
- Li Zheng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Heilongjiang Guoru Biotechnology Ltd., Harbin, Heilongjiang 150036, China.
| | - Yue San
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yuejiao Xing
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA
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3
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Liu C, Xu Y, Wang L, Huang Q, Yan X, Sun Y, Qin X, Liang X. Variations in Cadmium and Lead Bioaccessibility in Wheat Cultivars and Their Correlations with Nutrient Components. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:1768-1778. [PMID: 38217861 DOI: 10.1021/acs.jafc.3c08234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2024]
Abstract
To reduce the health risks of exposure to Cd and Pb in wheat, a field experiment was conducted to investigate the differences in Cd and Pb bioaccessibility among the grains of 11 wheat cultivars and their relationships with the nutrient compositions of grains. The grain concentrations (Cd: 0.14-0.56 mg kg-1, Pb: 0.08-0.39 mg kg-1) and bioaccessibility (5.28-57.43% and 0.72-7.72% for Cd and Pb in the intestinal phase, respectively) of Cd and Pb differed significantly among the 11 cultivars. A safe wheat cultivar (Shannong16) with a relatively low health risk and the lowest grain Cd and Pb concentrations was selected. Ca, Mg, phytate, and methionine played key roles in affecting Cd and Pb bioaccessibility in wheat, with Ca and phytate significantly negatively correlated with Cd and Pb bioaccessibility. These findings can be used to optimize the selection strategy for safe wheat cultivars for healthy grain production in Cd-polluted farmland.
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Affiliation(s)
- Chang Liu
- Innovation Team of Heavy Metal Ecotoxicity and Pollution Remediation, Agro-Environmental Protection Institute, Ministry of Agriculture and Rural Affairs, Tianjin 300191, China
- Key Laboratory of Original Agro-Environmental Pollution Prevention and Control, Ministry of Agriculture and Rural Affairs, Tianjin 300191, China
- School of Environmental Science and Engineering, Sun Yat-sen University, Guangzhou 510275, China
- Guangdong Provincial Key Laboratory of Environmental Pollution Control and Remediation Technology, Guangzhou 510275, China
- Guangdong Provincial Engineering Research Center for Heavy Metal Contaminated Soil Remediation, Sun Yat-sen University, Guangzhou 510275, China
| | - Yingming Xu
- Innovation Team of Heavy Metal Ecotoxicity and Pollution Remediation, Agro-Environmental Protection Institute, Ministry of Agriculture and Rural Affairs, Tianjin 300191, China
- Key Laboratory of Original Agro-Environmental Pollution Prevention and Control, Ministry of Agriculture and Rural Affairs, Tianjin 300191, China
| | - Lin Wang
- Innovation Team of Heavy Metal Ecotoxicity and Pollution Remediation, Agro-Environmental Protection Institute, Ministry of Agriculture and Rural Affairs, Tianjin 300191, China
- Key Laboratory of Original Agro-Environmental Pollution Prevention and Control, Ministry of Agriculture and Rural Affairs, Tianjin 300191, China
| | - Qingqing Huang
- Innovation Team of Heavy Metal Ecotoxicity and Pollution Remediation, Agro-Environmental Protection Institute, Ministry of Agriculture and Rural Affairs, Tianjin 300191, China
- Key Laboratory of Original Agro-Environmental Pollution Prevention and Control, Ministry of Agriculture and Rural Affairs, Tianjin 300191, China
| | - Xiuxiu Yan
- Innovation Team of Heavy Metal Ecotoxicity and Pollution Remediation, Agro-Environmental Protection Institute, Ministry of Agriculture and Rural Affairs, Tianjin 300191, China
- Key Laboratory of Original Agro-Environmental Pollution Prevention and Control, Ministry of Agriculture and Rural Affairs, Tianjin 300191, China
| | - Yuebing Sun
- Innovation Team of Heavy Metal Ecotoxicity and Pollution Remediation, Agro-Environmental Protection Institute, Ministry of Agriculture and Rural Affairs, Tianjin 300191, China
- Key Laboratory of Original Agro-Environmental Pollution Prevention and Control, Ministry of Agriculture and Rural Affairs, Tianjin 300191, China
| | - Xu Qin
- Innovation Team of Heavy Metal Ecotoxicity and Pollution Remediation, Agro-Environmental Protection Institute, Ministry of Agriculture and Rural Affairs, Tianjin 300191, China
- Key Laboratory of Original Agro-Environmental Pollution Prevention and Control, Ministry of Agriculture and Rural Affairs, Tianjin 300191, China
| | - Xuefeng Liang
- Innovation Team of Heavy Metal Ecotoxicity and Pollution Remediation, Agro-Environmental Protection Institute, Ministry of Agriculture and Rural Affairs, Tianjin 300191, China
- Key Laboratory of Original Agro-Environmental Pollution Prevention and Control, Ministry of Agriculture and Rural Affairs, Tianjin 300191, China
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Surya Ulhas R, Ravindran R, Malaviya A, Priyadarshini A, Tiwari BK, Rajauria G. A review of alternative proteins for vegan diets: Sources, physico-chemical properties, nutritional equivalency, and consumer acceptance. Food Res Int 2023; 173:113479. [PMID: 37803803 DOI: 10.1016/j.foodres.2023.113479] [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: 02/18/2023] [Revised: 07/30/2023] [Accepted: 09/13/2023] [Indexed: 10/08/2023]
Abstract
Alternate proteins are gaining popularity as a more sustainable and environmentally friendly alternative to animal-based proteins. These proteins are often considered healthier and are suitable for people following a vegetarian or vegan diet. Alternative proteins can be recovered from natural sources like legumes, grains, nuts, and seeds, while single cell proteins (mycoproteins), and algal proteins are being developed using cutting-edge technology to grow fungus, yeast and algal cells in a controlled environment, creating a more sustainable source of protein. Although, the demand for alternative protein products is increasing, there still happens to be a large gap in use among the general consumers mainly stemming from its lower bioavailability, lack of nutritional equivalency and reduced digestibility compared to animal proteins. The focus of the review is to emphasize on various sources and technologies for recovering alternative proteins for vegan diets. The review discusses physicochemical properties of alternative proteins and emphasise on the role of various processing technologies that can change the digestibility and bioavailability of these proteins. It further accentuates the nutritional equivalency and environmental sustainability of alternative protein against the conventional proteins from animals. The food laws surrounding alternative proteins as well as the commercial potential and consumer acceptance of alternative protein products are also highlighted. Finally, key challenges to improve the consumer acceptability and market value of plant-based proteins would be in achieving nutrient equivalency and enhance bioavailability and digestibility while maintaining the same physicochemical properties, taste, texture, as animal proteins, has also been highlighted.
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Affiliation(s)
- Rutwick Surya Ulhas
- Faculty of Biological Sciences, Friedrich Schiller University, Jena, Germany.
| | - Rajeev Ravindran
- Circular Bioeconomy Research Group, Shannon Applied Biotechnology Centre, Munster Technology, Tralee, Ireland.
| | - Alok Malaviya
- Applied and Industrial Biotechnology Laboratory, Department of Life Sciences, CHRIST (Deemed-to-Be University), Bangalore, Karnataka, India; QuaLife Biotech Private Limited, Hosur Road, Bangalore, Karnataka, India.
| | - Anushree Priyadarshini
- Environmental Sustainability & Health Institute, Technological University Dublin, Dublin, Ireland.
| | - Brijesh K Tiwari
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin, Ireland.
| | - Gaurav Rajauria
- Circular Bioeconomy Research Group, Shannon Applied Biotechnology Centre, Munster Technology, Tralee, Ireland; School of Microbiology, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland; SUSFERM Centre for Sustainable Fermentation and Bioprocessing Systems for Food and the Bioeconomy, University College Cork, Cork, Ireland.
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Ke Y, Chen J, Dai T, Liang R, Liu W, Liu C, Deng L. Developing industry-scale microfluidization for cell disruption, biomolecules release and bioaccessibility improvement of Chlorella pyrenoidosa. BIORESOURCE TECHNOLOGY 2023; 387:129649. [PMID: 37558104 DOI: 10.1016/j.biortech.2023.129649] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 08/04/2023] [Accepted: 08/06/2023] [Indexed: 08/11/2023]
Abstract
To facilitate biomolecules extraction and bioaccessibility of Chlorella pyrenoidosa, a novel industry-scale microfluidization (ISM) was used to disrupt cells effectively. Microscope images showed ISM damaged cell integrity, disorganized cell wall structure, pulverized cell membrane and promoted the release of intracellular components. The decrease of particle size and the increase of ζ-potential also confirmed the cell disruption. The cell breakage ratio of sample treated at 120 MPa was 98%. Compared with untreated samples, total soluble solid content and protein extraction rate of the sample treated at 120 MPa increased by 2 °Brix and 12%. Protein was degraded by ISM, the release of intracellular protein and the reduction of molecular weight increased protein digestibility by 20% in in vitro gastric phase. Lipid yield and chlorophyll b content were also increased by ISM. These results provided a new solution to cell disruption of microalgae and expanded the application field of ISM.
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Affiliation(s)
- Yingying Ke
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, Jiangxi, PR China
| | - Jun Chen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, Jiangxi, PR China
| | - Taotao Dai
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, Jiangxi, PR China
| | - Ruihong Liang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, Jiangxi, PR China
| | - Wei Liu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, Jiangxi, PR China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, Jiangxi, PR China
| | - Lizhen Deng
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, Jiangxi, PR China.
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Zhai J, Li X, Svensson B, Jin Z, Bai Y. Increasing Protein Content of Rice Flour with Maintained Processability by Using Granular Starch Hydrolyzing Enzyme. Molecules 2023; 28:molecules28083522. [PMID: 37110757 PMCID: PMC10141220 DOI: 10.3390/molecules28083522] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2023] [Revised: 04/12/2023] [Accepted: 04/15/2023] [Indexed: 04/29/2023] Open
Abstract
Rice flour (RF) has become a promising food material. In the present study, RF with higher protein content was prepared using a granular starch hydrolyzing enzyme (GSHE). Particle size, morphology, crystallinity, and molecular structures of RF and rice starch (RS) were characterized to establish a hydrolytic mechanism; thermal, pasting, and rheological properties were determined to evaluate processability using differential scanning calorimetry (DSC), rapid viscosity analysis (RVA), and rheometer, respectively. The GSHE treatment resulted in pinholes, pits, and surface erosion through sequential hydrolysis of crystalline and amorphous areas on the starch granule surface. The amylose content decreased with hydrolysis time, while the very short chains (DP < 6) increased rapidly at 3 h but decreased slightly later. After hydrolysis for 24 h, the protein content in RF increased from 8.52% to 13.17%. However, the processability of RF was properly maintained. Specifically, the data from DSC showed that the conclusion temperature and endothermic enthalpy of RS barely changed. The result of rapid RVA and rheological measurement indicated that RF paste viscosity and viscoelastic properties dropped rapidly after 1 h hydrolysis and thereafter recovered slightly. This study provided a new RF raw material useful for improving and developing RF-based foods.
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Affiliation(s)
- Jinxing Zhai
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xiaoxiao Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Birte Svensson
- Enzyme and Protein Chemistry, Department of Biotechnology and Biomedicine, Technical University of Denmark, DK-2800 Kongens Lyngby, Denmark
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Yuxiang Bai
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
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Sharma V, Tsai ML, Sun PP, Chen CW, Nargotra P, Dong CD. Sequential ultrasound assisted deep eutectic solvent-based protein extraction from Sacha inchi meal biomass: towards circular bioeconomy. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1425-1434. [PMID: 36936123 PMCID: PMC10020387 DOI: 10.1007/s13197-023-05689-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/15/2023] [Accepted: 01/30/2023] [Indexed: 02/19/2023]
Abstract
The need for high-quality dietary proteins has risen over the years with improvements in the quality of life. Deep eutectic solvents (DESs) have been regarded as potential green alternatives to conventional organic solvents for protein extraction from press cake biomass, meeting the needs of sustainable development goals. Sacha inchi seed meal (SIM) is generated as a by-product of the seed oil extraction industries containing high protein content. The current study presents a novel ultrasound assisted DES method for the extraction of SIM protein in a sequential manner. Four different DESs were screened, out of which choline chloride (ChCl)/glycerol (1:2) gave promising results in protein recovery and was further selected. The sequential ultrasound-ChCl/glycerol could effectively extract high total crude protein content (77.43%) from SIM biomass compared to alone ultrasound (29.21%) or ChCl/glycerol (58.32%) treatment strategies. The SIM protein extracted from ultrasound-ChCl/glycerol exhibited high solubility (94.39%) at alkaline pH and highest in vitro digestibility (71.16%) by digestive enzymes (pepsin and trypsin). The protein characterization by SDS-PAGE and FTIR elucidated the structural properties and presence of different functional groups of SIM protein. Overall, the sequential ultrasound-ChCl/glycerol revealed its significant potential for one-step biorefining of the waste Sacha inchi meal biomass for circular bioeconomy.
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Affiliation(s)
- Vishal Sharma
- Department of Marine Environmental Engineering, National Kaohsiung University of Science and Technology, Kaohsiung, 81157 Taiwan
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| | - Mei-Ling Tsai
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| | - Pei-Pei Sun
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| | - Chiu-Wen Chen
- Department of Marine Environmental Engineering, National Kaohsiung University of Science and Technology, Kaohsiung, 81157 Taiwan
- Institute of Aquatic Science and Technology, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| | - Parushi Nargotra
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| | - Cheng-Di Dong
- Department of Marine Environmental Engineering, National Kaohsiung University of Science and Technology, Kaohsiung, 81157 Taiwan
- Institute of Aquatic Science and Technology, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
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In Silico Identification of Peptides with PPARγ Antagonism in Protein Hydrolysate from Rice (Oryza sativa). Pharmaceuticals (Basel) 2023; 16:ph16030440. [PMID: 36986539 PMCID: PMC10057873 DOI: 10.3390/ph16030440] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2023] [Revised: 02/04/2023] [Accepted: 03/10/2023] [Indexed: 03/17/2023] Open
Abstract
At least half the population in industrialized countries suffers from obesity due to excessive accumulation of adipose tissue. Recently, rice (Oryza sativa) proteins have been considered valuable sources of bioactive peptides with antiadipogenic potential. In this study, the digestibility and bioaccessibility in vitro of a novel protein concentrate (NPC) from rice were determined through INFOGEST protocols. Furthermore, the presence of prolamin and glutelin was evaluated via SDS-PAGE, and their potential digestibility and the bioactivity of ligands against peroxisome proliferator-activated receptor gamma (PPARγ) were explored by BIOPEP UWM and HPEPDOCK. For the top candidates, molecular simulations were conducted using Autodock Vina to evaluate their binding affinity against the antiadipogenic region of PPARγ and their pharmacokinetics and drug-likeness using SwissADME. Simulating gastrointestinal digestion showed a recovery of 43.07% and 35.92% bioaccessibility. The protein banding patterns showed the presence of prolamin (57 kDa) and glutelin (12 kDa) as the predominant proteins in the NPC. The in silico hydrolysis predicts the presence of three and two peptide ligands in glutelin and prolamin fraction, respectively, with high affinity for PPARγ (≤160). Finally, the docking studies suggest that the prolamin-derived peptides QSPVF and QPY (−6.38 & −5.61 kcal/mol, respectively) have expected affinity and pharmacokinetic properties to act as potential PPARγ antagonists. Hence, according to our results, bioactive peptides resulting from NPC rice consumption might have an antiadipogenic effect via PPARγ interactions, but further experimentation and validation in suitable biological model systems are necessary to gain more insight and to provide evidence to support our in silico findings.
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Shahbal N, Jing X, Bhandari B, Dayananda B, Prakash S. Effect of enzymatic hydrolysis on solubility and surface properties of pea, rice, hemp, and oat proteins: Implication on high protein concentrations. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102515] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/05/2023]
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10
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Sharma N, Sahil, Madhumita M, Kumar Y, Prabhakar PK. Ultrasonic modulated rice bran protein concentrate: Induced effects on morphological, functional, rheological, and thermal characteristics. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103332] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/09/2023]
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Thongkong S, Klangpetch W, Unban K, Tangjaidee P, Phimolsiripol Y, Rachtanapun P, Jantanasakulwong K, Schönlechner R, Thipchai P, Phongthai S. Impacts of Electroextraction Using the Pulsed Electric Field on Properties of Rice Bran Protein. Foods 2023; 12:foods12040835. [PMID: 36832910 PMCID: PMC9956254 DOI: 10.3390/foods12040835] [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: 01/08/2023] [Revised: 02/01/2023] [Accepted: 02/13/2023] [Indexed: 02/18/2023] Open
Abstract
The pulsed electric field (PEF) was applied to improve the extraction yield and properties of rice bran proteins from two rice varieties ("Kum Chao Mor Chor 107" and "Kum Doi Saket"). As compared to the conventional alkaline extraction, PEF treatment at 2.3 kV for 25 min increased the protein extraction efficiency by 20.71-22.8% (p < 0.05). The molecular weight distribution detected by SDS-PAGE and amino acid profiles of extracted rice bran proteins was likely unchanged. The PEF treatment influenced changes in the secondary structures of rice bran proteins, especially from the β-turn to the β-sheet structure. Functional properties of rice bran protein including oil holding capacity and emulsifying properties were significantly improved by PEF treatments by about 20.29-22.64% and 3.3-12.0% (p < 0.05), respectively. Foaming ability and foam stability increased by 1.8- to 2.9-fold. Moreover, the in vitro digestibility of protein was also enhanced, which was consistent with the increment of DPPH and ABTS radical-scavenging activities of peptides generated under in vitro gastrointestinal digestion (37.84-40.45% and 28.46-37.86%, respectively). In conclusion, the PEF process could be a novel technique for assisting the extraction and modification of the protein's digestibility and functional properties.
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Affiliation(s)
- Saban Thongkong
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | | | - Kridsada Unban
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Pipat Tangjaidee
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Yuthana Phimolsiripol
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
- The Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand
| | - Pornchai Rachtanapun
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
- The Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand
| | - Kittisak Jantanasakulwong
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
- The Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand
| | - Regine Schönlechner
- Institute of Food Technology, Department of Food Science and Technology, University of Natural Resources and Life Sciences, 1190 Vienna, Austria
| | - Parichat Thipchai
- Doctor of Philosophy Program in Nanoscience and Nanotechnology (International Program/Interdisciplinary), Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Suphat Phongthai
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
- The Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand
- Lanna Rice Research Center, Chiang Mai University, Chiang Mai 50100, Thailand
- Correspondence:
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12
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Lin H, He S, Tan B, Zhang X, Lin Y, Yang Q. Effect of Rice Protein Meal Replacement of Fish Meal on Growth, Anti-Oxidation Capacity, and Non-Specific Immunity for Juvenile Shrimp Litopenaeus vannamei. Animals (Basel) 2022; 12:3579. [PMID: 36552499 PMCID: PMC9774461 DOI: 10.3390/ani12243579] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2022] [Revised: 12/13/2022] [Accepted: 12/14/2022] [Indexed: 12/24/2022] Open
Abstract
This study assessed the effect of rice protein meal replacement for fish meal on the growth, nonspecific immunity, and disease resistance on juvenile shrimp Litopenaeus vannamei. Six groups of iso-nitrogenous and iso-lipid feeds named FM, R10, R20, R40, R60, and R80 were prepared by replacing 0%, 10%, 20%, 40%, 60%, and 80% in FM protein with RPM, respectively, and then fed to the shrimps (0.54 ± 0.01 g). An amount of 720 healthy and evenly sized shrimps were allocated to six groups (three replicates per group) and fed four times a day (7:00, 11:00, 17:00 and 21:00) for eight weeks. Results revealed no significant differences in WG, FCR, and SGR of shrimps after replacing FM with 10% RPM (p > 0.05). In the R10 and R20 groups, SOD and T-AOC activities were significantly higher than those in the FM group, whereas the opposite was observed for MDA content (p < 0.05). CAT, ACP, and LZM were all significantly higher in the R10, R20, and R40 groups than in the FM group (p < 0.05). GSH-Px activity in the R10 group was significantly higher than the activity in the FM group (p < 0.05). AKP, PO, TYS, GPT, and GOT activities were significantly higher in the R10 group than in the FM group (p < 0.05). Compared to the FM group, the eukaryotic translation initiation factor 3K (eif3k) gene was significantly up-regulated in the R10 group, whereas the penaiedin 3a (pen 3a) and anti-lipopolysaccharide factor (alf) genes were significantly up-regulated in the R10 and R20 groups (p < 0.05). The crustin a (cru a), immune deficiency (imd), and lysozyme (lzm) mRNA levels were significantly higher in the R10, R20, and R40 groups than in the other groups (p < 0.05). The prophenoloxidase (PO) mRNA levels in the R20 group were significantly higher than those in the FM group (p < 0.05). The replacement of 10−40% of FM with RPM improved the gut flora composition of shrimps, increasing beneficial bacteria (Bacteroidetes) abundance and reducing harmful bacteria (Aspergillus and Vibrio) abundance. After the challenge test of Vibrio parahaemolyticus (7 days), the cumulative mortality in the R10 group significantly decreased (p < 0.05). In conclusion, replacement of 10% FM by RPM significantly improved digestibility, protein synthesis, antioxidant capacity, and disease resistance in L. vannamei.
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Affiliation(s)
- Huaxing Lin
- College of Fisheries, Guangdong Ocean University, Zhanjiang 524088, China
- Aquatic Animals Precision Nutrition and High Efficiency Feed Engineering Research Center of Guangdong Province, Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Animal Disease Control and Healthy Culture, Zhanjiang 524088, China
| | - Shuqing He
- College of Fisheries, Guangdong Ocean University, Zhanjiang 524088, China
- Aquatic Animals Precision Nutrition and High Efficiency Feed Engineering Research Center of Guangdong Province, Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Animal Disease Control and Healthy Culture, Zhanjiang 524088, China
| | - Beiping Tan
- College of Fisheries, Guangdong Ocean University, Zhanjiang 524088, China
- Aquatic Animals Precision Nutrition and High Efficiency Feed Engineering Research Center of Guangdong Province, Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Animal Disease Control and Healthy Culture, Zhanjiang 524088, China
| | - Xiaomin Zhang
- College of Fisheries, Guangdong Ocean University, Zhanjiang 524088, China
- Aquatic Animals Precision Nutrition and High Efficiency Feed Engineering Research Center of Guangdong Province, Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Animal Disease Control and Healthy Culture, Zhanjiang 524088, China
| | - Yi Lin
- College of Fisheries, Guangdong Ocean University, Zhanjiang 524088, China
- Aquatic Animals Precision Nutrition and High Efficiency Feed Engineering Research Center of Guangdong Province, Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Animal Disease Control and Healthy Culture, Zhanjiang 524088, China
| | - Qihui Yang
- College of Fisheries, Guangdong Ocean University, Zhanjiang 524088, China
- Aquatic Animals Precision Nutrition and High Efficiency Feed Engineering Research Center of Guangdong Province, Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Animal Disease Control and Healthy Culture, Zhanjiang 524088, China
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13
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Physicochemical and functional properties of Pleurotus geesteranus proteins. Food Res Int 2022; 162:111978. [DOI: 10.1016/j.foodres.2022.111978] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Revised: 07/27/2022] [Accepted: 09/23/2022] [Indexed: 11/18/2022]
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14
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Deep eutectic solvents and alkaline extraction of protein from seabuckthorn seed meal: a comparison study. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2022.03.019] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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15
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Jia X, Li L, Teng J, Li M, Long H, Xia N. Glycation of rice protein and d-xylose pretreated through hydrothermal cooking-assisted high hydrostatic pressure: Focus on the structural and functional properties. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113194] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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16
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Zhang S, Hu J, Sun Y, Ji H, Liu F, Peng X, Zhong Y, Geng F, Nie S. In vitro digestion of eight types of wholegrains and their dietary recommendations for different populations. Food Chem 2022; 370:131069. [PMID: 34536780 DOI: 10.1016/j.foodchem.2021.131069] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Revised: 09/02/2021] [Accepted: 09/03/2021] [Indexed: 11/16/2022]
Abstract
Wholegrains have been promoted for human consumption due to their various health benefits. However, different wholegrains vary in nutritional composition and their beneficial impact on health. In this study, we compared the in vitro starch and protein digestibility, as well as dietary fiber content of eight different wholegrains including barley, buckwheat, coix seed, foxtail millet, oat, proso millet, quinoa, and sorghum and their porridges. We found that boiling improved starch digestibility of all grains, and protein digestibility except proso millet and sorghum. Porridges made from oats, quinoa, or buckwheat are considered healthier than others due to their lower glycemic index and glycemic load, higher digestible protein content and amino acid bioaccessibility, and higher dietary fiber content (>12%). This study could provide a comprehensive nutritional composition and digestibility of the eight types of wholegrains and their porridges. Dietary recommendations were also given for different populations based on factor analysis.
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Affiliation(s)
- Shanshan Zhang
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
| | - Jielun Hu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
| | - Yonggan Sun
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
| | - Haihua Ji
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
| | - Fangwei Liu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
| | - Xiuyi Peng
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
| | - Yadong Zhong
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
| | - Fang Geng
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Shaoping Nie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China.
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17
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Alternative proteins vs animal proteins: The influence of structure and processing on their gastro-small intestinal digestion. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.021] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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18
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Wang D, Zheng X, Fan Q, Wang P, Zeng H, Zhang Y, Zheng B, Lin S. The effect of dynamic high‐pressure microfluidization on the physicochemical and digestive properties of proteins in insoluble fraction of edible bird's nest. FOOD FRONTIERS 2021. [DOI: 10.1002/fft2.126] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
Affiliation(s)
- Dehua Wang
- College of Food Science Fujian Agriculture and Forestry University Fuzhou China
| | - Xinyi Zheng
- Engineering Research Centre of Fujian‐Taiwan Special Marine Food Processing and Nutrition Ministry of Education Fuzhou Fujian China
| | - Qunyan Fan
- Engineering Research Centre of Fujian‐Taiwan Special Marine Food Processing and Nutrition Ministry of Education Fuzhou Fujian China
- Xiamen Yanzhiwu Sinong Food Co., Ltd Xiamen Fujian China
| | - Peixin Wang
- Engineering Research Centre of Fujian‐Taiwan Special Marine Food Processing and Nutrition Ministry of Education Fuzhou Fujian China
| | - Hongliang Zeng
- Engineering Research Centre of Fujian‐Taiwan Special Marine Food Processing and Nutrition Ministry of Education Fuzhou Fujian China
| | - Yi Zhang
- College of Food Science Fujian Agriculture and Forestry University Fuzhou China
- Engineering Research Centre of Fujian‐Taiwan Special Marine Food Processing and Nutrition Ministry of Education Fuzhou Fujian China
- State Key Laboratory of Food Safety Technology for Meat Products Xiamen Fujian China
| | - Baodong Zheng
- College of Food Science Fujian Agriculture and Forestry University Fuzhou China
- Engineering Research Centre of Fujian‐Taiwan Special Marine Food Processing and Nutrition Ministry of Education Fuzhou Fujian China
| | - Shaoling Lin
- College of Food Science Fujian Agriculture and Forestry University Fuzhou China
- Engineering Research Centre of Fujian‐Taiwan Special Marine Food Processing and Nutrition Ministry of Education Fuzhou Fujian China
- Key Laboratory of Marine Biotechnology of Fujian Province Institute of Oceanology Fujian Agriculture and Forestry University Fuzhou Fujian China
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19
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Mousa MMH, El-Magd MA, Ghamry HI, Alshahrani MY, El-Wakeil NHM, Hammad EM, Asker GAH. Pea peels as a value-added food ingredient for snack crackers and dry soup. Sci Rep 2021; 11:22747. [PMID: 34815462 PMCID: PMC8610970 DOI: 10.1038/s41598-021-02202-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Accepted: 11/10/2021] [Indexed: 11/08/2022] Open
Abstract
The food industry produces large quantities of waste, which is available in bulk at zero cost. This study aimed to investigate a new method to maximize the protein intake from pea peels and its further utilization as a value-added food ingredient to produce healthy snack crackers and dry soup. Dehydrated green curd of pea peel (DGCPp) with high protein content (35%) was prepared and incorporated into snack cracker and instant soup powder. Wheat flour was substituted with DGCPp to prepare crackers at three substitution levels (5, 10, and 15%) compared to the cracker control sample (100% wheat flour). Increasing the level of this substitution improved the nutritional value of crackers, with highest protein content was in DGCPp crackers (15%). Crackers also had higher contents of mineral and essential amino acids. The physicochemical and sensorial properties of soup samples were significantly influenced by the addition of DGCPp. Higher rehydration value and mineral content (Ca, Mg, Fe, and Zn) were observed in DGCPp soup samples compared to the control sample. Soup samples of all proportions were more acceptable by all the panelists compared with the control sample. With these findings, it can be concluded that DGCPp can be utilized in a variety of food products (such as crackers and soups) with higher nutritive values.
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Affiliation(s)
- Mona M H Mousa
- Food Science and Technology Department, Faculty of Home Economics, Al-Azhar University, Tanta, Egypt
| | - Mohammed A El-Magd
- Anatomy Department, Faculty of Veterinary Medicine, Kafrelsheikh University, Kafrelsheikh, Egypt.
| | - Heba I Ghamry
- Department of Home Economics, College of Home Economics, King Khalid University, P.O. Box 9004, Abha, 61413, Saudi Arabia
| | - Mohammad Y Alshahrani
- Research Center for Advanced Materials Science (RCAMS), King Khalid University, P.O. Box 9004, Abha, 61413, Saudi Arabia
- Department of Clinical Laboratory Sciences, College of Applied Medical Sciences, King Khalid University, P.O. Box 61413, Abha, 9088, Saudi Arabia
| | - Nora H M El-Wakeil
- Nutrition and Food Science Department, Faculty of Home Economics, Al-Azhar University, Tanta, Egypt
| | - Eman M Hammad
- Food Science and Technology Department, Faculty of Home Economics, Al-Azhar University, Tanta, Egypt
| | - Galila A H Asker
- Food Science and Technology Department, Faculty of Home Economics, Al-Azhar University, Tanta, Egypt
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20
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Leal FHPN, Senna CDA, Kupski L, Mendes GDRL, Badiale‐Furlong E. Enzymatic and extrusion pretreatments of defatted rice bran to improve functional properties of protein concentrates. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15017] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
| | | | - Larine Kupski
- Departamento de Tecnologia Umuarama Campus Universidade Estadual de Maringá Umuarama PR Brazil
| | - Gabriela da Rocha Lemos Mendes
- Escola de Química e de Alimentos Universidade Federal do Rio Grande Rio Grande RS Brazil
- Industria Riograndense de Óleos Vegetais – IRGOVEL Pelotas RS Brazil
| | - Eliana Badiale‐Furlong
- Escola de Química e de Alimentos Universidade Federal do Rio Grande Rio Grande RS Brazil
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21
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Alpha-glutelin degradation and its hydrolysate by protease enhance the specific volume of gluten-free rice starch bread. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103338] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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22
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Generation of hydrolysates from rice bran proteins using a combined ultrasonication-Alcalase hydrolysis treatment. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101110] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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23
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Novel Protein Hydrocolloids Constructed by Hydrophobic Rice Proteins and Walnut Proteins as Loading Platforms for Nutraceutical Models. FOOD BIOPHYS 2021. [DOI: 10.1007/s11483-021-09680-0] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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24
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Wang A, Lin J, Zhong Q. Enteric rice protein-shellac composite coating to enhance the viability of probiotic Lactobacillus salivarius NRRL B-30514. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106469] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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25
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Jin J, Ohanenye IC, Udenigwe CC. Buckwheat proteins: functionality, safety, bioactivity, and prospects as alternative plant-based proteins in the food industry. Crit Rev Food Sci Nutr 2020; 62:1752-1764. [PMID: 33191773 DOI: 10.1080/10408398.2020.1847027] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
The need for protein in human nutrition is rapidly increasing because of the increasing world population and consumer preference for high-protein foods. Plant proteins are gaining attention as sustainable means of meeting the global protein need due to their lower carbon footprint. Nonetheless, the food industry has neglected or underutilized many plant proteins, including buckwheat protein. Buckwheat is a pseudocereal and its groats contain beneficial components such as proteins, dietary fiber, vitamins, and bioactive polyphenols. The protein quality of buckwheat seeds varies between the tartary and common buckwheat types; both are gluten-free and contain considerable amount of indispensable amino acids. This review provides a detailed discussion on the profile, amino acid composition, digestibility, allergenicity, functional properties, and bioactivity of buckwheat proteins. Prospects of processing buckwheat for improving protein digestibility and deactivating allergenic epitopes were also discussed. Based on the literature, buckwheat protein has a tremendous potential for utilization in structuring food products and developing peptide-based functional foods for disease prevention. Future research should develop new processing technologies for further improvement of the quality and functional properties of buckwheat protein in order to facilitate its utilization as an alternative plant-based protein toward meeting the global protein supply.
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Affiliation(s)
- Jian Jin
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, China.,School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, Ontario, Canada
| | - Ikenna C Ohanenye
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, Ontario, Canada
| | - Chibuike C Udenigwe
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, Ontario, Canada.,Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, Ontario, Canada
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26
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Liu K, Zheng J, Chen F. Heat-induced changes in the physicochemical properties and in vitro digestibility of rice protein fractions. Journal of Food Science and Technology 2020; 58:1368-1377. [PMID: 33746265 DOI: 10.1007/s13197-020-04648-3] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/11/2020] [Accepted: 07/15/2020] [Indexed: 10/23/2022]
Abstract
The effects of heat treatment on protein interaction, surface hydrophobicity, protein profile, amino acid composition, and in vitro digestibility of individual rice protein fractions were investigated. Heat treatment at 100 °C for 20 min had no negative effect on essential amino acids in rice protein. Surface hydrophobicity increased significantly with the increased heat treatment temperature. Moreover, free-thiol content decreased significantly with increased temperature and time extension. Hydrophobic interactions contributed to the heat-induced interaction of glutelin and prolamin. Intramolecular disulfide linkages participated in the heat-induced interaction of all rice-protein fractions. Heat treatment had no effects on the in vitro digestibility of glutelin, globulin, and albumin. Thus, the heat-induced interactions of glutelin, globulin, and albumin were not related to their digestibility. By contrast, the formation of intramolecular disulfide bonds and hydrophobic interactions in prolamin may reduce its digestibility by strengthening protein bodies-Is.
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Affiliation(s)
- Kunlun Liu
- Engineering Technology Research Center for Grain and Oil Food, State Administration of Grain; College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001 China
| | - Jiabao Zheng
- Engineering Technology Research Center for Grain and Oil Food, State Administration of Grain; College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001 China
| | - Fusheng Chen
- Engineering Technology Research Center for Grain and Oil Food, State Administration of Grain; College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001 China
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27
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de Souza TSP, Dias FFG, Oliveira JPS, de Moura Bell JMLN, Koblitz MGB. Biological properties of almond proteins produced by aqueous and enzyme-assisted aqueous extraction processes from almond cake. Sci Rep 2020; 10:10873. [PMID: 32616827 PMCID: PMC7331752 DOI: 10.1038/s41598-020-67682-3] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Accepted: 06/08/2020] [Indexed: 12/19/2022] Open
Abstract
The almond cake is a protein-rich residue generated by the mechanical expression of the almond oil. The effects of the aqueous (AEP) and enzyme-assisted aqueous extraction processes (EAEP) on the biological properties of the almond cake protein were evaluated. Total phenolic content (TPC), antioxidant capacity, inhibitory effects against crucial enzymes related to metabolic syndrome, antimicrobial potential, and in vitro protein digestibility profile were assessed. EAEP provided the best results for antioxidant capacity by both ORAC (397.2 µmol TE per g) and ABTS (650.5 µmol TE per g) methods and also showed a high (~ 98%) potential for α-glucosidase inhibition. The AEP resulted in protein extracts with the highest lipase inhibition (~ 70%) in a dose-dependent way. Enzymatic kinetic analyses revealed that EAEP generated uncompetitive inhibitors against α-glucosidase, while EAEP, AEP, and HEX-AEP (used as control) generated the same kind of inhibitors against lipase. No protein extract was effective against any of the bacteria strains tested at antimicrobial assays. An in silico theoretical hydrolysis of amandin subunits corroborated with the results found for antioxidant capacity, enzyme inhibitory experiments, and antimicrobial activity. Digestibility results indicated that the digestive proteases used were efficient in hydrolyzing almond proteins, regardless of the extraction applied and that HEX-AEP presented the highest digestibility (85%). In summary, EAEP and AEP skim proteins have the potential to be used as a nutraceutical ingredient. The biological properties observed in these extracts could help mitigate the development of metabolic syndrome where EAEP and AEP skim proteins could be potentially used as a prophylactic therapy for diabetes and obesity, respectively.
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Affiliation(s)
- Thaiza S P de Souza
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA, 95616, USA
- Department of Food Science, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro, 296, Pasteur Avenue, Urca, Rio de Janeiro, RJ, 29622290-240, Brazil
| | - Fernanda F G Dias
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA, 95616, USA
| | - Joana Paula S Oliveira
- Department of Food Science, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro, 296, Pasteur Avenue, Urca, Rio de Janeiro, RJ, 29622290-240, Brazil
| | - Juliana M L N de Moura Bell
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA, 95616, USA
- Biological and Agricultural Engineering, University of California, Davis, One Shields Avenue, Davis, CA, 95616, USA
| | - Maria Gabriela B Koblitz
- Department of Food Science, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro, 296, Pasteur Avenue, Urca, Rio de Janeiro, RJ, 29622290-240, Brazil.
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28
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Effects of oxidative modification by 13-hydroperoxyoctadecadienoic acid on the structure and functional properties of rice protein. Food Res Int 2020; 132:109096. [DOI: 10.1016/j.foodres.2020.109096] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2019] [Revised: 02/09/2020] [Accepted: 02/09/2020] [Indexed: 11/22/2022]
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29
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Ghanghas N, M. T. M, Sharma S, Prabhakar PK. Classification, Composition, Extraction, Functional Modification and Application of Rice (Oryza sativa) Seed Protein: A Comprehensive Review. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1733596] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Neeraj Ghanghas
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, India
| | - Mukilan M. T.
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, India
| | - Shikha Sharma
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, India
| | - Pramod K. Prabhakar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, India
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30
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Yu C, Hu Q, Wang H, Deng Z. Comparison of 11 rice bran stabilization methods by analyzing lipase activities. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14370] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Cheng‐wei Yu
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
| | - Qi‐rui Hu
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
| | - Hao‐wei Wang
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
| | - Ze‐yuan Deng
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
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31
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Gençdağ E, Görgüç A, Yılmaz FM. Recent Advances in the Recovery Techniques of Plant-Based Proteins from Agro-Industrial By-Products. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2019.1709203] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Esra Gençdağ
- Engineering Faculty, Food Engineering Department, Aydın Adnan Menderes University, Aydın, Turkey
| | - Ahmet Görgüç
- Engineering Faculty, Food Engineering Department, Aydın Adnan Menderes University, Aydın, Turkey
| | - Fatih Mehmet Yılmaz
- Engineering Faculty, Food Engineering Department, Aydın Adnan Menderes University, Aydın, Turkey
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32
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Bedin S, Zanella K, Bragagnolo N, Taranto OP. IMPLICATION OF MICROWAVES ON THE EXTRACTION PROCESS OF RICE BRAN PROTEIN. BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING 2019. [DOI: 10.1590/0104-6632.20190364s20180599] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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33
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Zaky AA, Liu Y, Han P, Chen Z, Jia Y. Effect of Pepsin–Trypsin In Vitro Gastro-Intestinal Digestion on the Antioxidant Capacities of Ultra-Filtrated Rice Bran Protein Hydrolysates (Molecular Weight > 10 kDa; 3–10 kDa, and < 3 kDa). Int J Pept Res Ther 2019. [DOI: 10.1007/s10989-019-09977-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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34
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The effects of phosphorylation modification on the structure, interactions and rheological properties of rice glutelin during heat treatment. Food Chem 2019; 297:124978. [DOI: 10.1016/j.foodchem.2019.124978] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2019] [Revised: 05/26/2019] [Accepted: 06/10/2019] [Indexed: 11/23/2022]
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35
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Qamar S, Manrique YJ, Parekh H, Falconer JR. Nuts, cereals, seeds and legumes proteins derived emulsifiers as a source of plant protein beverages: A review. Crit Rev Food Sci Nutr 2019; 60:2742-2762. [DOI: 10.1080/10408398.2019.1657062] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Sadia Qamar
- School of Pharmacy, The University of Queensland, Brisbane, Queensland, Australia
| | - Yady J. Manrique
- School of Pharmacy, The University of Queensland, Brisbane, Queensland, Australia
| | - Harendra Parekh
- School of Pharmacy, The University of Queensland, Brisbane, Queensland, Australia
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36
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Interaction between plant phenolics and rice protein improved oxidative stabilities of emulsion. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.102818] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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37
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LIU Y, MA XY, LIU LN, XIE YP, KE YJ, CAI ZJ, WU GJ. Ultrasonic-assisted extraction and functional properties of wampee seed protein. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.03918] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
| | | | | | | | | | | | - Guo-Jie WU
- Zhongkai University of Agriculture and Engineering, China
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38
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Wen C, Zhang J, Yao H, Zhou J, Duan Y, Zhang H, Ma H. Advances in renewable plant-derived protein source: The structure, physicochemical properties affected by ultrasonication. ULTRASONICS SONOCHEMISTRY 2019; 53:83-98. [PMID: 30600214 DOI: 10.1016/j.ultsonch.2018.12.036] [Citation(s) in RCA: 85] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/27/2018] [Revised: 12/05/2018] [Accepted: 12/24/2018] [Indexed: 05/27/2023]
Abstract
In recent years, there has been increasing interest in renewable and sustainable protein resource of plant origin. The reasons for this are summarized as follows: (1) green, low-cost, environmental friendly and sustainable concepts are deeply rooted in people's minds; (2) long-term use of animal protein can lead to high blood pressure, obesity, negative environmental impacts; (3) more and more vegetarians are emerged; (4) many consumers still do not accept food grade insect. Based on this situation, this paper links eco-innovative ultrasound technology to plant-derived sustainable proteins resource, and magnifies the advantages of both at the same time. Ultrasound is a novel, green and rapid developing environmental friendly technology, which is suitable for up scaling and improving the physicochemical properties of protein. This review summarizes the mechanisms, cavitation properties of ultrasonic field, consumption of energy, applications of spectroscopic techniques for evaluating plant-derived proteins conformation changes, effects of ultrasound on the structure and physicochemical properties of plant-derived renewable proteins, and application of ultrasound treatment proteins in food industry. Furthermore, future research to better utilize this green technology is suggested. In this way, it not only conforms to the concept of sustainable, high-efficiency, and environmental protection of the food protein industry, but also clarifies the relationship between protein structure and properties, which are conducive to the application of ultrasound in protein industrialization.
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Affiliation(s)
- Chaoting Wen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Jixian Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Hui Yao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Jie Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yuqing Duan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Haihui Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
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39
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Hu Y, Sun‐Waterhouse D, Liu P, Cui C, Wang W. Modification of rice protein with glutaminase for improved structural and sensory properties. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14161] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Yang Hu
- College of Food Science and Technology South China University of Technology Guangzhou 510640 China
| | - Dongxiao Sun‐Waterhouse
- College of Food Science and Technology South China University of Technology Guangzhou 510640 China
| | - Peng‐zhan Liu
- College of Food Science and Technology South China University of Technology Guangzhou 510640 China
| | - Chun Cui
- College of Food Science and Technology South China University of Technology Guangzhou 510640 China
- Guangdong Weiwei biotechnology Co. Ltd Guangzhou 511440 China
| | - Wei Wang
- College of Food Science and Technology South China University of Technology Guangzhou 510640 China
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40
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Fang Y, Pan X, Zhao E, Shi Y, Shen X, Wu J, Pei F, Hu Q, Qiu W. Isolation and identification of immunomodulatory selenium-containing peptides from selenium-enriched rice protein hydrolysates. Food Chem 2019; 275:696-702. [DOI: 10.1016/j.foodchem.2018.09.115] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2018] [Revised: 08/15/2018] [Accepted: 09/19/2018] [Indexed: 01/07/2023]
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41
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Bedin S, Netto FM, Bragagnolo N, Taranto OP. Reduction of the process time in the achieve of rice bran protein through ultrasound-assisted extraction and microwave-assisted extraction. SEP SCI TECHNOL 2019. [DOI: 10.1080/01496395.2019.1577449] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Sidmara Bedin
- School of Chemical Engineering, University of Campinas (UNICAMP), Cidade Universitária Zeferino Vaz, Campinas, Brazil
| | - Flavia Maria Netto
- School of Food Engineering, University of Campinas (UNICAMP), Cidade Universitária Zeferino Vaz, Campinas, Brazil
| | - Neura Bragagnolo
- School of Food Engineering, University of Campinas (UNICAMP), Cidade Universitária Zeferino Vaz, Campinas, Brazil
| | - Osvaldir P. Taranto
- School of Chemical Engineering, University of Campinas (UNICAMP), Cidade Universitária Zeferino Vaz, Campinas, Brazil
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42
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Liu K, Zheng J, Chen F. Effect of domestic cooking on rice protein digestibility. Food Sci Nutr 2019; 7:608-616. [PMID: 30847140 PMCID: PMC6392838 DOI: 10.1002/fsn3.884] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2018] [Revised: 09/21/2018] [Accepted: 10/19/2018] [Indexed: 11/13/2022] Open
Abstract
The effects of washing, soaking, and common domestic cooking methods (normal cooking, high-pressure cooking, and microwave cooking) on protein content, in vitro protein digestibility, and amino acid composition of japonica and indica rice were investigated. All processes in rice domestic cooking did not affect protein content. However, the gastric and gastrointestinal protein digestibilities decreased significantly after cooking. Protein solubility methods were used to observe the formation of disulfide bonds and hydrophobicity interactions after cooking. Disulfide bonds and hydrophobicity interactions were formed during cooking, and the cooking-induced disulfide bond cross-linking decreased the protein digestibility observably. Moreover, the solubility of 13 kDa prolamin subunit sharply decreased after cooking due to intramolecular disulfide bond cross-linking. Therefore, cooking-induced formation of intramolecular disulfide linkages might stabilize and strengthen the structure of protein body-I, which exhibited strong resistance to proteases, particularly pepsin. Cooking had limited effect on amino acids.
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Affiliation(s)
- Kunlun Liu
- College of Food Science and TechnologyHenan University of TechnologyZhengzhouChina
| | - Jiabao Zheng
- College of Food Science and TechnologyHenan University of TechnologyZhengzhouChina
| | - Fusheng Chen
- College of Food Science and TechnologyHenan University of TechnologyZhengzhouChina
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43
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Characterization of sacha inchi protein hydrolysates produced by crude papain and Calotropis proteases. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.08.008] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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44
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Wang T, Xu P, Chen Z, Wang R. Mechanism of structural interplay between rice proteins and soy protein isolates to design novel protein hydrocolloids. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.06.024] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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45
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Impact of binding interaction characteristics on physicochemical, structural, and rheological properties of waxy rice flour. Food Chem 2018; 266:551-556. [DOI: 10.1016/j.foodchem.2018.05.010] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2018] [Revised: 03/26/2018] [Accepted: 05/02/2018] [Indexed: 11/19/2022]
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46
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Li Z, Wang L, Chen Z, Yu Q, Feng W. Impact of protein content on processing and texture properties of waxy rice flour and glutinous dumpling. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.03.005] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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47
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Eco-innovative technologies for extraction of proteins for human consumption from renewable protein sources of plant origin. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.03.010] [Citation(s) in RCA: 149] [Impact Index Per Article: 24.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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48
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Lubowa M, Yeoh SY, Easa AM. Textural and physical properties of retort processed rice noodles: Influence of chilling and partial substitution of rice flour with pregelatinized high-amylose maize starch. FOOD SCI TECHNOL INT 2018; 24:476-486. [DOI: 10.1177/1082013218766984] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
This study investigated the influence of pregelatinized high-amylose maize starch and chilling treatment on the physical and textural properties of canned rice noodles thermally processed in a retort. Rice noodles were prepared from rice flour partially substituted with pregelatinized high-amylose maize starch (Hylon VII™) in the ratios 0, 5, 10, and 15% (wt/wt). High-amylose maize starch improved the texture and brightness of fresh (not retorted) noodles. Chilling treatment led to significant (P ≤ 0.05) improvement in the texture of fresh noodles at all levels of substitution with high-amylose starch. The highest hardness was recorded at 15% amylose level in chilled nonretorted noodles. Retort processing induced a major loss of quality through water absorption, retort cooking loss, decreased noodle hardness, and lightness. However, the results showed that amylose and chilling treatment positively reduced the impact of retorting. For each level of amylose substitution, a low retort cooking loss and increased noodle hardness were associated with a chilling treatment. For both chilled and nonchilled noodles, retort cooking loss and hardness increased with increasing levels of amylose substitution.
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Affiliation(s)
- Muhammad Lubowa
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
| | - Shin Y Yeoh
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
| | - Azhar M Easa
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
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49
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Wang T, Xu P, Chen Z, Zhou X, Wang R. Alteration of the structure of rice proteins by their interaction with soy protein isolates to design novel protein composites. Food Funct 2018; 9:4282-4291. [DOI: 10.1039/c8fo00661j] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The RPs and SPIs were fabricated into nanoscale composites through synergistic structural interactions.
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Affiliation(s)
- Tao Wang
- State Key Laboratory of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- China
- National Engineering Laboratory for Cereal Fermentation Technology
| | - Pengcheng Xu
- State Key Laboratory of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- China
- National Engineering Laboratory for Cereal Fermentation Technology
| | - Zhengxing Chen
- State Key Laboratory of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- China
- National Engineering Laboratory for Cereal Fermentation Technology
| | - Xing Zhou
- State Key Laboratory of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- China
- National Engineering Laboratory for Cereal Fermentation Technology
| | - Ren Wang
- State Key Laboratory of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- China
- National Engineering Laboratory for Cereal Fermentation Technology
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50
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Influence of ultrasound-assisted alkali treatment on the structural properties and functionalities of rice protein. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2017.10.013] [Citation(s) in RCA: 60] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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