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Xing G, Hui T, Liu J, Yang S. Impact of Transglutaminase-Mediated Crosslinking on the Conformational Changes in a Dual-Protein System and IgE Reactivity of Soy Protein. Molecules 2024; 29:3371. [PMID: 39064949 PMCID: PMC11280011 DOI: 10.3390/molecules29143371] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2024] [Revised: 07/08/2024] [Accepted: 07/15/2024] [Indexed: 07/28/2024] Open
Abstract
Transglutaminase (TGase)-catalyzed crosslinking has gained substantial traction as a novel strategy for reducing allergenic risk in food proteins, particularly within the realm of hypoallergenic food production. This study explored the impact of TGase crosslinking on conformational changes in a binary protein system composed of soy protein isolate (SPI) and sodium caseinate (SC) at varying mass ratios (10:0, 7:3, 5:5, 3:7 (w/w)). Specifically, the immunoglobulin E (IgE) binding capacity of soy proteins within this system was examined. Prolonged TGase crosslinking (ranging from 0 h to 15 h) resulted in a gradual reduction in IgE reactivity across all SPI-SC ratios, with the order of IgE-binding capability as follows: SPI > SPI5-SC5 > SPI7-SC3 > SPI3-SC7. These alterations in protein conformation following TGase crosslinking, as demonstrated by variable intrinsic fluorescence, altered surface hydrophobicity, increased ultraviolet absorption and reduced free sulfhydryl content, were identified as the underlying causes. Additionally, ionic bonds were found to play a significant role in maintaining the structure of the dual-protein system after crosslinking, with hydrophobic forces and hydrogen bonds serving as supplementary forces. Generally, the dual-protein system may exhibit enhanced efficacy in reducing the allergenicity of soy protein.
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Affiliation(s)
- Guangliang Xing
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China
| | - Tianran Hui
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China
- UCL Division of Medicine, University College London, London WC1E 6BT, UK
- Department of Biological and Environmental Sciences, Troy University, Troy, AL 36082, USA
| | - Jia Liu
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China
| | - Siran Yang
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China
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2
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Narciso JO, Gulzar S, Soliva-Fortuny R, Martín-Belloso O. Emerging Chemical, Biochemical, and Non-Thermal Physical Treatments in the Production of Hypoallergenic Plant Protein Ingredients. Foods 2024; 13:2180. [PMID: 39063264 PMCID: PMC11276117 DOI: 10.3390/foods13142180] [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: 06/15/2024] [Revised: 07/02/2024] [Accepted: 07/10/2024] [Indexed: 07/28/2024] Open
Abstract
Allergies towards gluten and legumes (such as, soybean, peanut, and faba bean) are a global issue and, occasionally, can be fatal. At the same time, an increasing number of households are shifting to plant protein ingredients from these sources, which application and consumption are limited by said food allergies. Children, the elderly, and people with immune diseases are particularly at risk when consuming these plant proteins. Finding ways to reduce or eliminate the allergenicity of gluten, soybean, peanut, and faba bean is becoming crucial. While thermal and pH treatments are often not sufficient, chemical processes such as glycation, polyphenol conjugation, and polysaccharide complexation, as well as controlled biochemical approaches, such as fermentation and enzyme catalysis, are more successful. Non-thermal treatments such as microwave, high pressure, and ultrasonication can be used prior to further chemical and/or biochemical processing. This paper presents an up-to-date review of promising chemical, biochemical, and non-thermal physical treatments that can be used in the food industry to reduce or eliminate food allergenicity.
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Affiliation(s)
- Joan Oñate Narciso
- Department of Food Technology, Engineering and Science, University of Lleida, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain; (S.G.); (R.S.-F.); (O.M.-B.)
- Agrotecnio Center, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain
| | - Saqib Gulzar
- Department of Food Technology, Engineering and Science, University of Lleida, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain; (S.G.); (R.S.-F.); (O.M.-B.)
- Agrotecnio Center, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain
| | - Robert Soliva-Fortuny
- Department of Food Technology, Engineering and Science, University of Lleida, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain; (S.G.); (R.S.-F.); (O.M.-B.)
- Agrotecnio Center, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain
| | - Olga Martín-Belloso
- Department of Food Technology, Engineering and Science, University of Lleida, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain; (S.G.); (R.S.-F.); (O.M.-B.)
- Agrotecnio Center, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain
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3
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Xing G, Yang S, Huang L, Liu S, Wan X. Effect of transglutaminase crosslinking combined with lactic fermentation on the potential allergenicity and conformational structure of soy protein. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38817117 DOI: 10.1002/jsfa.13628] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/13/2024] [Revised: 05/13/2024] [Accepted: 05/21/2024] [Indexed: 06/01/2024]
Abstract
BACKGROUND Food allergies are a growing concern worldwide, with soy proteins being important allergens that are widely used in various food products. This study investigated the potential of transglutaminase (TGase) and lactic acid bacteria (LAB) treatments to modify the allergenicity and structural properties of soy protein isolate (SPI), aiming to develop safer soy-based food products. RESULTS Treatment with TGase, LAB or their combination significantly reduced the antibody reactivity of β-conglycinin and the immunoglobulin E (IgE) binding capacity of soy protein, indicating a decrease in allergenicity. TGase treatment led to the formation of high-molecular-weight aggregates, suggesting protein crosslinking, while LAB treatment resulted in partial protein hydrolysis. These structural changes were confirmed by Fourier transform infrared spectroscopy, which showed a decrease in β-sheet content and an increase in random coil and β-turn contents. In addition, changes in intrinsic fluorescence and ultraviolet spectroscopy were also observed. The alterations in protein interaction and the reduction in free sulfhydryl groups highlighted the extensive structural modifications induced by these treatments. CONCLUSION The synergistic application of TGase and LAB treatments effectively reduced the allergenicity of SPI through significant structural modifications. This approach not only diminished antibody reactivity of β-conglycinin and IgE binding capacity of soy protein but also altered the protein's primary, secondary and tertiary structures, suggesting a comprehensive alteration of SPI's allergenic potential. These findings provide a promising strategy for mitigating food allergy concerns and lay the foundation for future research on food-processing techniques aimed at allergen reduction. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Guangliang Xing
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu, People's Republic of China
| | - Siran Yang
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu, People's Republic of China
| | - Lu Huang
- Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing, People's Republic of China
| | - Sitong Liu
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu, People's Republic of China
- Department of Kinesiology, Health, Food and Nutrition Sciences, University of Wisconsin-Stout, Menomonie, Wisconsin, USA
| | - Xinyi Wan
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu, People's Republic of China
- Department of Kinesiology, Health, Food and Nutrition Sciences, University of Wisconsin-Stout, Menomonie, Wisconsin, USA
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Bai J, Zhou Y, Xia X, Wu Z, Li X, Tong P, Yang A, Chen H. Transglutaminase-Cross-Linked Tofu Suppressed Soybean-Induced Allergic Reactions by Enhancing Intestinal Mucosa Immune Tolerance. Foods 2024; 13:1206. [PMID: 38672879 PMCID: PMC11049078 DOI: 10.3390/foods13081206] [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: 03/07/2024] [Revised: 03/28/2024] [Accepted: 04/10/2024] [Indexed: 04/28/2024] Open
Abstract
Currently, food allergies are closely related to intestinal health, and ensuring the integrity and health of intestinal mucosa could reduce the incidence of food allergies. In this study, a soybean-allergic mouse model was used to explore the mechanism of intestinal mucosa immune response induced by enzyme-cross-linked tofu. The effects of enzyme-cross-linked tofu on intestinal mucosal immunity in mice were determined by hematoxylin-eosin (HE) staining and flow cytometry. Our results reveled that the MTG-cross-linked tofu reduced the reactivity of the intestinal mucosal immune system, which mainly manifested as a decrease in the dendritic cell (DC) levels of mesenteric lymph nodes (MLNs), increasing the Th1 cells and Tregs in Peyer's patch (PP) nodes and MLNs, and inhibiting the Th2 cells. Compared with soy protein, enzyme-cross-linked tofu had less damage to the small intestinal tract of mice. Therefore, the above-mentioned results fully revealed that the enzyme-cross-linked tofu promoted the transformation of intestinal mucosal immune cells, shifted the Th1/Th2 balance toward Th1, and reduced its sensitization effect.
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Affiliation(s)
- Jing Bai
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China; (J.B.); (Y.Z.); (X.X.); (Z.W.); (X.L.); (P.T.); (H.C.)
- School of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Sino-German Joint Research Institute, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China
| | - Yiling Zhou
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China; (J.B.); (Y.Z.); (X.X.); (Z.W.); (X.L.); (P.T.); (H.C.)
- School of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Sino-German Joint Research Institute, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China
| | - Xinlei Xia
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China; (J.B.); (Y.Z.); (X.X.); (Z.W.); (X.L.); (P.T.); (H.C.)
- School of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Sino-German Joint Research Institute, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China
| | - Zhihua Wu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China; (J.B.); (Y.Z.); (X.X.); (Z.W.); (X.L.); (P.T.); (H.C.)
- Sino-German Joint Research Institute, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China
| | - Xin Li
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China; (J.B.); (Y.Z.); (X.X.); (Z.W.); (X.L.); (P.T.); (H.C.)
- Sino-German Joint Research Institute, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China
| | - Ping Tong
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China; (J.B.); (Y.Z.); (X.X.); (Z.W.); (X.L.); (P.T.); (H.C.)
| | - Anshu Yang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China; (J.B.); (Y.Z.); (X.X.); (Z.W.); (X.L.); (P.T.); (H.C.)
- Sino-German Joint Research Institute, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China
| | - Hongbing Chen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China; (J.B.); (Y.Z.); (X.X.); (Z.W.); (X.L.); (P.T.); (H.C.)
- Sino-German Joint Research Institute, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China
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5
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Liu L, Huang Y, Zhang X, Zeng J, Zou J, Zhang L, Gong P. Texture analysis and physicochemical characteristics of fermented soymilk gel by different lactic acid bacteria. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108252] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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6
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Hui T, Xing G. Effect of Transglutaminase Pre-Crosslinking Treatment Incorporated with Glucono-δ-lactone on the Physicochemical and Digestive Properties of Tofu. Polymers (Basel) 2022; 14:polym14122364. [PMID: 35745940 PMCID: PMC9228220 DOI: 10.3390/polym14122364] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2022] [Revised: 05/29/2022] [Accepted: 06/09/2022] [Indexed: 02/01/2023] Open
Abstract
This study evaluated the effect of transglutaminase (TGase) pre-crosslinking treatment on the physicochemical and digestive characteristics of tofu coagulated by glucono-δ-lactone (GDL). Results showed that certain TGase pre-crosslinking times (0.5, 1, 2 and 3 h) could promote the colloidal stability of soymilk with increased particle average sizes and absolute values of zeta potential. Particularly, the water holding capacity and gel strength of tofu pre-crosslinked by TGase for 2 h were 6.8% and 47.7% enhancement, respectively, compared to the control, and exhibited the highest score of overall acceptability. However, extensive pre-crosslinking by TGase for 3 h had an adverse impact on the sensory of tofu with poor firmness, rough structure and whey separation. Hence, the tofu gel pre-crosslinked by TGase for 2 h and then coagulated by GDL was recommended which showed a "slow release" mode of soluble proteins during the in vitro digestion phase, and had more chances to release bioactive peptides than soymilk.
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Affiliation(s)
- Tianran Hui
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China;
- Department of Biological and Environmental Sciences, Troy University, Troy, AL 36082, USA
| | - Guangliang Xing
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China;
- Correspondence:
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7
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Zheng L, Regenstein JM, Zhou L, Wang Z. Soy protein isolates: A review of their composition, aggregation, and gelation. Compr Rev Food Sci Food Saf 2022; 21:1940-1957. [PMID: 35182006 DOI: 10.1111/1541-4337.12925] [Citation(s) in RCA: 32] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 12/25/2021] [Accepted: 01/11/2022] [Indexed: 12/12/2022]
Abstract
Considering that a series of complex issues such as environmental problems, sustainable development, animal welfare, and human health are on a global scale, the development of vegetable protein-based meat substitutes provides a potential solution to the disparity between meat consumption demand and supply. The research and development of vegetable protein-based meat substitutes have become a major commercial activity, and the market is expanding to meet the growing consumer demand. Soy protein isolates (SPI) are often used as a raw material for vegetable meat substitutes because of their potential to form fiber structures. Although significant initial success has been achieved, it is still a challenge to explain how the composition and aggregation of SPI influence gel properties and the mechanism(s) involved. This article reviews the latest research about SPI. The relationship between the composition, aggregation, and gelation properties of SPI is based on a through literature search. It focused on the application of SPI in heat- and cold-induced gels, given the diversified market demands. The research on cold gel has helped expand the market. The methods to improve the properties of SPI gels, including physical, chemical, and biological properties, are reviewed to provide insights on its role in the properties of SPI gels. To achieve environmentally friendly and efficient ways for the food industry to use SPI gel properties, the research prospects and development trends of the gel properties of SPI are summarized. New developments and practical applications in the production technology, such as for ultrasound, microwave and high pressure, are reviewed. The potential and challenges for practical applications of cold plasma technology for SPI gel properties are also discussed. There is a need to transfer the laboratory technology to actual food production efficiently and safely.
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Affiliation(s)
- Li Zheng
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Linyi Zhou
- School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin, China
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8
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Pi X, Sun Y, Fu G, Wu Z, Cheng J. Effect of processing on soybean allergens and their allergenicity. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.10.006] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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9
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Ahmed I, Chen H, Li J, Wang B, Li Z, Huang G. Enzymatic crosslinking and food allergenicity: A comprehensive review. Compr Rev Food Sci Food Saf 2021; 20:5856-5879. [PMID: 34653307 DOI: 10.1111/1541-4337.12855] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2021] [Revised: 08/24/2021] [Accepted: 09/10/2021] [Indexed: 12/19/2022]
Abstract
Food allergy has become a major global public health concern. In the past decades, enzymatic crosslinking technique has been employed to mitigate the immunoreactivity of food allergens. It is an emerging non-thermal technique that can serve as a great alternative to conventional food processing approaches in developing hypoallergenic food products, owing to their benefits of high specificity and selectivity. Enzymatic crosslinking via tyrosinase (TYR), laccase (LAC), peroxidase (PO), and transglutaminase (TG) modifies the structural and biochemical properties of food allergens that subsequently cause denaturation and masking of the antigenic epitopes. LAC, TYR, and PO catalyze the oxidation of tyrosine side chains to initiate protein crosslinking, while TG initiates isopeptide bonding between lysine and glutamine residues. Enzymatic treatment produces a high molecular weight crosslinked polymer with reduced immunoreactivity and IgE-binding potential. Crosslinked allergens further inhibit mast cell degranulation due to the lower immunostimulatory potential that assists in the equilibration of T-helper (Th)1/Th2 immunobalance. This review provides an updated overview of the studies carried out in the last decade on the potential application of enzymatic crosslinking for mitigating food allergenicity that can be of importance in the context of developing hypoallergenic/non-allergenic food products.
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Affiliation(s)
- Ishfaq Ahmed
- Guangdong Provincial Key Laboratory of Medical Molecular Diagnostics, Guangdong Medical University, Dongguan, P. R. China
| | - Huan Chen
- Guangdong Provincial Key Laboratory of Medical Molecular Diagnostics, Guangdong Medical University, Dongguan, P. R. China
| | - Jiale Li
- Guangdong Provincial Key Laboratory of Medical Molecular Diagnostics, Guangdong Medical University, Dongguan, P. R. China
| | - Bin Wang
- Guangdong Provincial Key Laboratory of Medical Molecular Diagnostics, Guangdong Medical University, Dongguan, P. R. China
| | - Zhenxing Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, P. R. China
| | - Gonghua Huang
- Guangdong Provincial Key Laboratory of Medical Molecular Diagnostics, Guangdong Medical University, Dongguan, P. R. China
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Yang X, Ren Y, Liu H, Huo C, Li L. Differences in the physicochemical, digestion and microstructural characteristics of soy protein gel acidified with lactic acid bacteria, glucono-δ-lactone and organic acid. Int J Biol Macromol 2021; 185:462-470. [PMID: 34147525 DOI: 10.1016/j.ijbiomac.2021.06.071] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 05/31/2021] [Accepted: 06/10/2021] [Indexed: 11/25/2022]
Abstract
This study evaluated the differences in the physicochemical, digestion and microstructure of soy protein gels acidified with Lactobacillus casei (L. casei), glucono-δ-lactone (GDL) and citric acid. The maximum acidification rate was as follows: citric acid > GDL > L. casei. The gelation points of L. casei-induced gel (LC gel) and GDL-induced gel (GDL gel) occurred at 74 min and 55 min; however, gelation point of citric acid-induced gel (CA gel) was not detected because acidification was too fast. LC gel showed the high gel hardness (20.40 ± 2.23 g) and water holding capacity (84.58 ± 0.59%). At the end of intestinal digestion, the average particle size of the LC gel was the largest, but there was no significant difference between GDL gel and CA gel. The microstructure of the GDL gel was found to be the densest. Acidification rate was the "key step" of acid-induced gels, while both the proteolytic and exopolysaccharide (EPS) production capacity were involved in LC gel.
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Affiliation(s)
- Xiaoyu Yang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yiming Ren
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Huifang Liu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Chunyan Huo
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Liang Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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11
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Yang X, Jiang S, Li L. The gel properties and gastric digestion kinetics of a novel lactic acid bacteria fermented tofu: Focusing on the effects of transglutaminase. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110998] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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12
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Xing G, Giosafatto CVL, Fusco A, Dong M, Mariniello L. Combined lactic fermentation and enzymatic treatments affect the antigenicity of β-lactoglobulin in cow milk and soymilk-cow milk mixture. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111178] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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13
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Yang X, Ke C, Li L. Physicochemical, rheological and digestive characteristics of soy protein isolate gel induced by lactic acid bacteria. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110243] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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14
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Beirami-Serizkani F, Hojjati M, Jooyandeh H. The effect of microbial transglutaminase enzyme and Persian gum on the characteristics of traditional kefir drink. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104843] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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15
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Zheng L, Regenstein JM, Teng F, Li Y. Tofu products: A review of their raw materials, processing conditions, and packaging. Compr Rev Food Sci Food Saf 2020; 19:3683-3714. [PMID: 33337041 DOI: 10.1111/1541-4337.12640] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 08/13/2020] [Accepted: 09/01/2020] [Indexed: 02/07/2023]
Abstract
Tofu is a traditional product made mainly from soybeans, which has become globally popular because of its inclusion in vegetarian, vegan, and hypocaloric diets. However, with both commercial production of tofu and scientific research, it remains a challenge to produce tofu with high quality, high nutrition, and excellent flavor. This is because tofu production involves multiple complicated steps, such as soybean selection, utilization of appropriate coagulants, and tofu packaging. To make high-quality tofu product, it is important to systematically understand critical factors that influence tofu quality. This article reviews the current research status of tofu production. The diversity of soybean seeds (the raw material), protein composition, structural properties, and nutritional values are reviewed. Then, selection of tofu coagulants is reviewed to provide insights on its role in tofu quality, where the focus is on the usage of mix coagulants and recent developments with new coagulants. Moreover, a comprehensive summary is provided on recent development in making high-fiber tofu using Okara (the major by-product during tofu production), which has a number of potential applications in the food industry. To help encourage automatic, environmental friendly, and high-efficient tofu production, new developments and applications in production technology, such as ultrasound and high-pressure process, are reviewed. Tofu packaging, including packaging materials and techniques, is evaluated as it has been found to have a positive impact on extending the shelf life and improving the quality of tofu products. Finally, the future research directions and potential areas for new developments are discussed.
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Affiliation(s)
- Li Zheng
- College of Food Science, Northeast Agricultural University, Harbin, China
- Department of Food Science, Cornell University, Ithaca, New York
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, New York
| | - Fei Teng
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, China
- Harbin Institute of Food Industry, Harbin, China
- Heilongjiang Academy of Green Food Science, Harbin, China
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16
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Xing G, Giosafatto CVL, Carpentieri A, Pasquino R, Dong M, Mariniello L. Gelling behavior of bio-tofu coagulated by microbial transglutaminase combined with lactic acid bacteria. Food Res Int 2020; 134:109200. [DOI: 10.1016/j.foodres.2020.109200] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2019] [Revised: 03/21/2020] [Accepted: 03/26/2020] [Indexed: 12/23/2022]
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17
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Giosafatto CVL, Fusco A, Al-Asmar A, Mariniello L. Microbial Transglutaminase as a Tool to Improve the Features of Hydrocolloid-Based Bioplastics. Int J Mol Sci 2020; 21:E3656. [PMID: 32455881 PMCID: PMC7279461 DOI: 10.3390/ijms21103656] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2020] [Revised: 05/19/2020] [Accepted: 05/20/2020] [Indexed: 11/17/2022] Open
Abstract
Several proteins from animal and plant origin act as microbial transglutaminase substrate, a crosslinking enzyme capable of introducing isopeptide bonds into proteins between the aminoacids glutamines and lysines. This feature has been widely exploited to modify the biological properties of many proteins, such as emulsifying, gelling, viscosity, and foaming. Besides, microbial transglutaminase has been used to prepare bioplastics that, because made of renewable molecules, are able to replace the high polluting plastics of petrochemical origin. In fact, most of the time, it has been shown that the microbial enzyme strengthens the matrix of protein-based bioplastics, thus, influencing the technological characteristics of the derived materials. In this review, an overview of the ability of many proteins to behave as good substrates of the enzyme and their ability to give rise to bioplastics with improved properties is presented. Different applications of this enzyme confirm its important role as an additive to recover high value-added protein containing by-products with a double aim (i) to produce environmentally friendly materials and (ii) to find alternative uses of wastes as renewable, cheap, and non-polluting sources. Both principles are in line with the bio-economy paradigm.
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Affiliation(s)
- C. Valeria L. Giosafatto
- Department of Chemical Sciences, University of Naples “Federico II”, 80126 Naples, Italy; (C.V.L.G.); (A.A.-A.)
| | - Antonio Fusco
- Unità Operativa Struttura Complessa Medicina di Laboratorio, Presidio Ospedaliero Santa Maria di Loreto Nuovo, ASL Na1 Centro, 80145 Naples, Italy;
| | - Asmaa Al-Asmar
- Department of Chemical Sciences, University of Naples “Federico II”, 80126 Naples, Italy; (C.V.L.G.); (A.A.-A.)
- Analysis, Poison control and Calibration Center (APCC), An-Najah National University, P.O. Box 7 Nablus, Palestine
| | - Loredana Mariniello
- Department of Chemical Sciences, University of Naples “Federico II”, 80126 Naples, Italy; (C.V.L.G.); (A.A.-A.)
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Yang X, Su Y, Li L. Study of soybean gel induced by Lactobacillus plantarum: Protein structure and intermolecular interaction. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108794] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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19
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Bai J, Hui J, Lu Q, Yang A, Yuan J, Gao J, Wu Z, Li X, Tong P, Chen H. Effect of transglutaminase cross-linking on the allergenicity of tofu based on a BALB/c mouse model. Food Funct 2020; 11:404-413. [PMID: 31825421 DOI: 10.1039/c9fo02376c] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Soybean products are limited in terms of safe consumption because of the sensitization of raw materials. In this study, the allergenicity of cross-linked tofu with microbial transglutaminase (MTG) was evaluated on the basis of a BALB/c mouse model. The mice were randomly divided into five groups. Cholera toxin was used as an adjuvant to sensitize the mice through intragastric administration, and tofu was given orally to investigate its sensitization effect on the mice. The allergy symptoms, body temperature, and weight of the mice were detected. The immunoglobulin E (IgE), immunoglobulin G (IgG), and spleen cytokines of the mice were determined through an enzyme-linked immunosorbent assay. The regulation of the differentiation balance of the different subsets of splenic T lymphocyte (Th1, Th2) and regulatory T cells (Tregs) in the mice was measured through flow cytometry. Results showed that the mice administered with MTG-cross-linked tofu had fewer allergic symptoms compared with those of the control group. The concentrations of serum-specific IgE and IgG, plasma histamine, and mast cell protease 1 (mMCP-1) significantly decreased. The Th2-related cytokine levels reduced, and the IFN-γ levels increased. The proportion of Th2 cells decreased, and the proportion of CD4+CD25+Foxp+ Tregs increased as the percentage of Th1 cells increased. Therefore, the sensitization of enzymatic cross-linked tofu decreased.
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Affiliation(s)
- Jing Bai
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China.
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20
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Huang Z, Xing G, Tu C, Rui X, Dong M. Effect of
Premna microphylla
turcz leaves’ extract addition on physicochemical and antioxidant properties of packed tofu by lactic fermentation. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14506] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Zhihai Huang
- College of Food Science and Technology Nanjing Agricultural University Nanjing210095Jiangsu Province China
| | - Guangliang Xing
- College of Food Science and Technology Nanjing Agricultural University Nanjing210095Jiangsu Province China
- School of Biology and Food Engineering Changshu Institute of Technology Changshu215500Jiangsu Province China
| | - Chuanhai Tu
- College of Food Science and Technology Nanjing Agricultural University Nanjing210095Jiangsu Province China
| | - Xin Rui
- College of Food Science and Technology Nanjing Agricultural University Nanjing210095Jiangsu Province China
| | - Mingsheng Dong
- College of Food Science and Technology Nanjing Agricultural University Nanjing210095Jiangsu Province China
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21
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The Effect of Transglutaminase to Improve the Quality of Either Traditional or Pectin-Coated Falafel (Fried Middle Eastern Food). COATINGS 2019. [DOI: 10.3390/coatings9050331] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
In this study, the effect of transglutaminase (TGase) (5 or 20 U/g of chickpea proteins) on falafel dough was investigated. The resulting falafel balls were either treated or not by dipping them into a pectin (PEC 1%) coating solution. Acrylamide (ACR), oil, and water content were then evaluated. Texture profile analyses and in vitro gastric digestion experiments were also carried out. The ACR content was reduced by 10.8% and by 34.4% in the samples prepared with 5 and 20 U TGase/g, respectively. In PEC-coated samples, the reduction of ACR was equal to 59.3%, 65.3%, and 84.5%, in falafel balls prepared either without TGase or containing 5 U or 20 U of the enzyme, respectively. However, TGase treatment did not affect oil content, while the PEC coating reduced oil uptake by 23.5%. No difference was observed in the texture properties between the control sample and the one dipped in PEC, while these properties changed in samples prepared with the enzyme. Finally, digestion studies, carried out under physiological conditions, demonstrated that the falafels prepared in the presence of TGase were efficiently digested in the gastric environment.
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22
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Qing S, Zhang Q, Li W, Azarpazhooh E, Simpson BK, Rui X. Effects of different satiety levels on the fate of soymilk protein in gastrointestinal digestion and antigenicity assessed by an in vitro dynamic gastrointestinal model. Food Funct 2019; 10:7855-7864. [DOI: 10.1039/c9fo01965k] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The effects of different satiety levels on soymilk protein digestion and antigenicity have been evaluated by an in vitro dynamic gastrointestinal model.
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Affiliation(s)
- Shuting Qing
- College of Food Science and Technology
- Nanjing Agricultural University
- P R China
| | - Qiuqin Zhang
- College of Food Science and Technology
- Nanjing Agricultural University
- P R China
| | - Wei Li
- College of Food Science and Technology
- Nanjing Agricultural University
- P R China
| | - Elham Azarpazhooh
- Khorasan Razavi Agricultural and Natural Resources Research and Education Center
- AREEO
- Mashhad
- Iran
| | - Benjamin K. Simpson
- Department of Food Science and Agricultural Chemistry
- Macdonald Campus
- McGill University
- QC
- Canada
| | - Xin Rui
- College of Food Science and Technology
- Nanjing Agricultural University
- P R China
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