1
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Gomes MHG, Kurozawa LE. Performance of rice protein hydrolysates as a stabilizing agent on oil-in-water emulsions. Food Res Int 2023; 172:113099. [PMID: 37689863 DOI: 10.1016/j.foodres.2023.113099] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 04/27/2023] [Accepted: 06/09/2023] [Indexed: 09/11/2023]
Abstract
Rice protein isolate (RPI) has been receiving increasing attention from the food industry due to its performance as an emulsifier. However, it is possible to enlarge its field of applications through enzymatic hydrolysis. Therefore, this work aimed to investigate the effects of the controlled enzymatic hydrolysis (degree of hydrolysis DH as 2, 6, and 10%) using Flavourzyme on the physicochemical properties of rice protein and to identify the minimum concentration of these hydrolysates (0.5, 1.0, and 1.5%) to form and stabilize oil/water emulsion. The physicochemical, interfacial tension (IT), and surface characteristics of RPI and their hydrolysates (RPH) were determined. Even at a lower protein concentration (1.0%), protein hydrolysate presented lower IT when compared with RPI at a higher protein concentration (1.5%). The interfacial tension decreased from 17.6 mN/m to 9.9 mN/m when RPI was hydrolyzed. Moreover, enzymatic hydrolysis (DH 6 and 10%) enhanced the protein solubility by almost 20% over a pH range of 3-11. The improved amphiphilic property of RPH, supported by the results of IT and solubility, was confirmed by the higher emulsion stability indicated by the Turbiscan and emulsion stability indexes. Emulsions stabilized by RPH (DH 6% and 10%) at lower protein concentrations (1%) exhibited better physical stability than RPI at higher protein concentrations (1.5%). In this work, we verified the minimum concentration of rice protein hydrolysate required to form and stabilize oil-in-water (O/W) emulsions.
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Affiliation(s)
- Matheus Henrique Gouveia Gomes
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, 13083-862 Campinas, SP, Brazil
| | - Louise Emy Kurozawa
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, 13083-862 Campinas, SP, Brazil.
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2
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Islam F, Amer Ali Y, Imran A, Afzaal M, Zahra SM, Fatima M, Saeed F, Usman I, Shehzadi U, Mehta S, Shah MA. Vegetable proteins as encapsulating agents: Recent updates and future perspectives. Food Sci Nutr 2023; 11:1705-1717. [PMID: 37051354 PMCID: PMC10084973 DOI: 10.1002/fsn3.3234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 01/02/2023] [Accepted: 01/07/2023] [Indexed: 01/29/2023] Open
Abstract
The use of proteinaceous material is desired as it forms a protective gelation around the active core, making it safe through temperature, pH, and O2 in the stomach and intestinal environment. During the boom of functional food utilization in this era of advancement in drug delivery systems, there is a dire need to find more protein sources that could be explored for the potential of being used as encapsulation materials, especially vegetable proteins. This review covers certain examples which need to be explored to form an encapsulation coating material, including soybeans (conglycinin and glycinin), peas (vicilin and convicilin), sunflower (helianthins and albumins), legumes (glutenins and albumins), and proteins from oats, rice, and wheat. This review covers recent interventions exploring the mentioned vegetable protein encapsulation and imminent projections in the shifting paradigm from conventional process to environmentally friendly green process technologies and the sensitivity of methods used for encapsulation. Vegetable proteins are easily biodegradable and so are the procedures of spray drying and coacervation, which have been discussed to prepare the desired encapsulated functional food. Coacervation processes are yet more promising in the case of particle size formation ranging from nano to several hundred microns. The present review emphasizes the significance of using vegetable proteins as capsule material, as well as the specificity of encapsulation methods in relation to vegetable protein sensitivity and the purpose of encapsulation accompanying recent interventions.
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Affiliation(s)
- Fakhar Islam
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Yuosra Amer Ali
- Department of Food Sciences, College of Agriculture and Forestry University of Mosul Mosul Iraq
| | - Ali Imran
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Muhammad Afzaal
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Syeda Mahvish Zahra
- Department of Environmental Design, Health and Nutritional Sciences Allama Iqbal Open University Islamabad Pakistan
- Institute of Food Science and Nutrition, University of Sargodha Sargodha Pakistan
| | - Maleeha Fatima
- Department of Home Economics Government College University Faisalabad Pakistan
| | - Farhan Saeed
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Ifrah Usman
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Umber Shehzadi
- Department of Food Sciences, College of Agriculture and Forestry University of Mosul Mosul Iraq
| | - Shilpa Mehta
- Department of Electrical and Electronic Engineering Auckland University of Technology Auckland New Zealand
| | - Mohd Asif Shah
- Adjunct Faculty University Center for Research & Development, Chandigarh University Mohali India
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3
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Solanilla Duque JF, Carrera C, Patino JMR. Effect of pH on the interfacial and foaming properties of Maillard reaction-modified proteins. Biophys Chem 2022; 291:106906. [DOI: 10.1016/j.bpc.2022.106906] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2022] [Revised: 08/25/2022] [Accepted: 09/29/2022] [Indexed: 11/02/2022]
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4
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Preparation, Characterization and In Vitro Stability of a Novel ACE-Inhibitory Peptide from Soybean Protein. Foods 2022; 11:foods11172667. [PMID: 36076853 PMCID: PMC9455805 DOI: 10.3390/foods11172667] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 08/26/2022] [Accepted: 08/29/2022] [Indexed: 12/12/2022] Open
Abstract
A soy protein isolate was hydrolyzed with Alcalase®, Flavourzyme® and their combination, and the resulting hydrolysates (A, F and A + F) were ultrafiltered and analyzed through SDS-PAGE. Fractions with MW < 1 kDa were investigated for their ACE-inhibitory activity, and the most active one (A < 1 kDa) was purified by semi-preparative RP-HPLC, affording three further subfractions. NMR analysis and Edman degradation of the most active subfraction (A1) enabled the identification of four putative sequences (ALKPDNR, VVPD, NDRP and NDTP), which were prepared by solid-phase synthesis. The comparison of their ACE-inhibitory activities suggested that the novel peptide NDRP might be the main agent responsible for A1 fraction ACE inhibition (ACE inhibition = 87.75 ± 0.61%; IC50 = 148.28 ± 9.83 μg mL−1). NDRP acts as a non-competitive inhibitor and is stable towards gastrointestinal simulated digestion. The Multiple Reaction Monitoring (MRM) analysis confirmed the presence of NDRP in A < 1 kDa.
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Li Y, Wang C, Ge L, Hu C, Wu G, Sun Y, Song L, Wu X, Pan A, Xu Q, Shi J, Liang J, Li P. Environmental Behaviors of Bacillus thuringiensis ( Bt) Insecticidal Proteins and Their Effects on Microbial Ecology. PLANTS (BASEL, SWITZERLAND) 2022; 11:1212. [PMID: 35567212 PMCID: PMC9100956 DOI: 10.3390/plants11091212] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Revised: 04/27/2022] [Accepted: 04/28/2022] [Indexed: 05/12/2023]
Abstract
Bt proteins are crystal proteins produced by Bacillus thuringiensis (Bt) in the early stage of spore formation that exhibit highly specific insecticidal activities. The application of Bt proteins primarily includes Bt transgenic plants and Bt biopesticides. Transgenic crops with insect resistance (via Bt)/herbicide tolerance comprise the largest global area of agricultural planting. After artificial modification, Bt insecticidal proteins expressed from Bt can be released into soils through root exudates, pollen, and plant residues. In addition, the construction of Bt recombinant engineered strains through genetic engineering has become a major focus of Bt biopesticides, and the expressed Bt proteins will also remain in soil environments. Bt proteins expressed and released by Bt transgenic plants and Bt recombinant strains are structurally and functionally quite different from Bt prototoxins naturally expressed by B. thuringiensis in soils. The former can thus be regarded as an environmentally exogenous substance with insecticidal toxicity that may have potential ecological risks. Consequently, biosafety evaluations must be conducted before field tests and production of Bt plants or recombinant strains. This review summarizes the adsorption, retention, and degradation behavior of Bt insecticidal proteins in soils, in addition to their impacts on soil physical and chemical properties along with soil microbial diversity. The review provides a scientific framework for evaluating the environmental biosafety of Bt transgenic plants, Bt transgenic microorganisms, and their expression products. In addition, prospective research targets, research methods, and evaluation methods are highlighted based on current research of Bt proteins.
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Affiliation(s)
- Yujie Li
- College of Food Sciences and Technology, Shanghai Ocean University, Shanghai 201306, China;
- Biotechnology Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201106, China; (C.W.); (L.G.); (C.H.); (G.W.); (Y.S.); (L.S.); (X.W.); (A.P.)
- Shanghai Key Laboratory of Agricultural Genetics and Breeding, Shanghai 201106, China
| | - Cui Wang
- Biotechnology Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201106, China; (C.W.); (L.G.); (C.H.); (G.W.); (Y.S.); (L.S.); (X.W.); (A.P.)
- Shanghai Key Laboratory of Agricultural Genetics and Breeding, Shanghai 201106, China
| | - Lei Ge
- Biotechnology Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201106, China; (C.W.); (L.G.); (C.H.); (G.W.); (Y.S.); (L.S.); (X.W.); (A.P.)
- Shanghai Key Laboratory of Agricultural Genetics and Breeding, Shanghai 201106, China
| | - Cong Hu
- Biotechnology Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201106, China; (C.W.); (L.G.); (C.H.); (G.W.); (Y.S.); (L.S.); (X.W.); (A.P.)
- Shanghai Key Laboratory of Agricultural Genetics and Breeding, Shanghai 201106, China
| | - Guogan Wu
- Biotechnology Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201106, China; (C.W.); (L.G.); (C.H.); (G.W.); (Y.S.); (L.S.); (X.W.); (A.P.)
- Shanghai Key Laboratory of Agricultural Genetics and Breeding, Shanghai 201106, China
| | - Yu Sun
- Biotechnology Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201106, China; (C.W.); (L.G.); (C.H.); (G.W.); (Y.S.); (L.S.); (X.W.); (A.P.)
- Shanghai Key Laboratory of Agricultural Genetics and Breeding, Shanghai 201106, China
| | - Lili Song
- Biotechnology Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201106, China; (C.W.); (L.G.); (C.H.); (G.W.); (Y.S.); (L.S.); (X.W.); (A.P.)
- Shanghai Key Laboratory of Agricultural Genetics and Breeding, Shanghai 201106, China
| | - Xiao Wu
- Biotechnology Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201106, China; (C.W.); (L.G.); (C.H.); (G.W.); (Y.S.); (L.S.); (X.W.); (A.P.)
- Shanghai Key Laboratory of Agricultural Genetics and Breeding, Shanghai 201106, China
| | - Aihu Pan
- Biotechnology Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201106, China; (C.W.); (L.G.); (C.H.); (G.W.); (Y.S.); (L.S.); (X.W.); (A.P.)
- Shanghai Key Laboratory of Agricultural Genetics and Breeding, Shanghai 201106, China
| | - Qinqing Xu
- Shandong County Agricultural Technology Extension Center, Jinan 250003, China;
| | - Jialiang Shi
- Dezhou Academy of Agricultural Sciences, Dezhou 253000, China;
| | - Jingang Liang
- Development Center of Science and Technology, Ministry of Agriculture and Rural Affairs, Beijing 100176, China
| | - Peng Li
- Biotechnology Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201106, China; (C.W.); (L.G.); (C.H.); (G.W.); (Y.S.); (L.S.); (X.W.); (A.P.)
- Shanghai Key Laboratory of Agricultural Genetics and Breeding, Shanghai 201106, China
- Shanghai Co-Elite Agricultural Sci-Tech (Group) Co., Ltd., Shanghai 201106, China
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Zhang L, Xiao Q, Wang Y, Hu J, Xiong H, Zhao Q. Effects of sequential enzymatic hydrolysis and transglutaminase crosslinking on functional, rheological, and structural properties of whey protein isolate. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112415] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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7
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Liu J, Liang YS, Hu T, Zeng H, Gao R, Wang L, Xiao YH. Environmental fate of Bt proteins in soil: Transport, adsorption/desorption and degradation. ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY 2021; 226:112805. [PMID: 34592526 DOI: 10.1016/j.ecoenv.2021.112805] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 09/05/2021] [Accepted: 09/16/2021] [Indexed: 05/26/2023]
Abstract
During the production and application of Bacillus thuringiensis (Bt) transgenic crops, large doses of insecticidal Bt toxic proteins are expressed continuously. The multi-interfacial behaviors of Bt proteins entering the environment in multi-media affects their states of existence transformation, transport and fate as well as biological and ecological impacts. Because both soil matrix and organisms will be exposed to Bt proteins to a certain extent, knowledge of the multi-interfacial behaviors and affecting factors of Bt proteins are vital not only for understanding the source-sink distribution mechanisms, predicting their bio-availability, but also for exploring the soil safety and environmental problems caused by the interaction between Bt proteins and soil matrix. This review summarized and analyzed various internal and external factors that affect the adsorption/ desorption and degradation of Bt proteins in the environment, so as to understand the multi-interfacial behaviors of Bt proteins. In addition, the reasons of concentration changes of Bt proteins in soil are discussed. This review will also discuss the existing knowledge of the combined effects of Bt proteins and other pollutants in environment. Finally, discussing the factors that should be considered when assessing the environmental risk of Bt proteins, thus to further improve the understanding of the environmental fate of Bt proteins.
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Affiliation(s)
- Jiao Liu
- College of Resources and Environment, Hunan Agricultural University and Hunan Provincial Key Laboratory of Rural Ecosystem Health in Dongting Lake Area, Changsha 410128, PR China
| | - Yun-Shan Liang
- College of Resources and Environment, Hunan Agricultural University and Hunan Provincial Key Laboratory of Rural Ecosystem Health in Dongting Lake Area, Changsha 410128, PR China; College of Bioscience and Biotechnology, Hunan Agricultural University and Hunan Engineering Laboratory for Pollution Control and Waste Utilization in Swine Production, Changsha 410128, PR China.
| | - Teng Hu
- College of Resources and Environment, Hunan Agricultural University and Hunan Provincial Key Laboratory of Rural Ecosystem Health in Dongting Lake Area, Changsha 410128, PR China
| | - Hong Zeng
- College of Resources and Environment, Hunan Agricultural University and Hunan Provincial Key Laboratory of Rural Ecosystem Health in Dongting Lake Area, Changsha 410128, PR China
| | - Rong Gao
- College of Resources and Environment, Hunan Agricultural University and Hunan Provincial Key Laboratory of Rural Ecosystem Health in Dongting Lake Area, Changsha 410128, PR China; College of Bioscience and Biotechnology, Hunan Agricultural University and Hunan Engineering Laboratory for Pollution Control and Waste Utilization in Swine Production, Changsha 410128, PR China
| | - Li Wang
- College of Resources and Environment, Hunan Agricultural University and Hunan Provincial Key Laboratory of Rural Ecosystem Health in Dongting Lake Area, Changsha 410128, PR China
| | - Yun-Hua Xiao
- College of Bioscience and Biotechnology, Hunan Agricultural University and Hunan Engineering Laboratory for Pollution Control and Waste Utilization in Swine Production, Changsha 410128, PR China
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8
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Carranza-Saavedra D, Zapata-Montoya JE, Váquiro-Herrera HA, Solanilla-Duque JF. Study of biological activities and physicochemical properties of Yamú (Brycon siebenthalae) viscera hydrolysates in sodium alginate-based edible coating solutions. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2021-0036] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The fishing industry produces waste such as viscera, which is an environmental problem for many countries. Obtaining protein from these wastes are useful for the food industry. In this study, the chemical composition, amino acid profile, solubility, digestibility and thermal properties of Yamú protein isolate (PI) and its hydrolysates obtained by enzymatic hydrolysis were characterized. The hydrolysates (0.05, 0.1, 0.5, 1 and 2% w/v) were mixed with a sodium alginate-based solution to form an edible coating solution (ECS). Antioxidant capacity antimicrobial activity, Zeta potential (ζ) and adsorption kinetics properties were determined. PI contains 88% (w/w) protein showing better solubility, digestibility and thermal stability properties. The hydrolysate concentrations with DPPH inhibitory ECS were 0.1 and 0.5% (w/v). The kinetic properties of ECS showed good stability and excellent adsorption. These results suggest that this Yamú protein has high nutritional potential as an ingredient for the production of functional foods.
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Affiliation(s)
- Darwin Carranza-Saavedra
- Grupo de investigación Centro de desarrollo agroindustrial del Tolima (CEDAGRITOL), Universidad Del Tolima , Ibagué 730006299 , Colombia
- Grupo de investigación en Nutrición y Tecnología de Alimentos (Nutec), Universidad de Antioquia , Medellín 050010 , Colombia
| | - José Edgar Zapata-Montoya
- Grupo de investigación en Nutrición y Tecnología de Alimentos (Nutec), Universidad de Antioquia , Medellín 050010 , Colombia
| | - Henry Alexander Váquiro-Herrera
- Grupo de investigación Centro de desarrollo agroindustrial del Tolima (CEDAGRITOL), Universidad Del Tolima , Ibagué 730006299 , Colombia
| | - José Fernando Solanilla-Duque
- Grupo de investigación Centro de desarrollo agroindustrial del Tolima (CEDAGRITOL), Universidad Del Tolima , Ibagué 730006299 , Colombia
- Departamento de Agroindustria , Facultad de Ciencias Agrarias, Universidad del Cauca , Popayán 190001 , Colombia
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9
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Effects of incorporating different kinds of peptides on the foaming properties of egg white powder. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102742] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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10
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Szumała P, Pacyna-Kuchta A, Wasik A. Proteolysis of whey protein isolates in nanoemulsion systems: Impact of nanoemulsification and additional synthetic emulsifiers. Food Chem 2021; 351:129356. [PMID: 33647693 DOI: 10.1016/j.foodchem.2021.129356] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2020] [Revised: 02/08/2021] [Accepted: 02/09/2021] [Indexed: 01/30/2023]
Abstract
Nanoemulsions are currently of interest in the functional food sector because their small droplet size (100-500 nm) provides a number of potential advantages over conventional emulsions. This study concerned the behavior of nanoemulsions stabilized with whey proteins and two synthetic emulsifiers (Tween 80 and Croduret), and exposed to conditions simulating the human upper gastrointestinal tract. In particular, the effect of synthetic emulsifiers (food additives) on the interfacial composition and digestion rate of milk proteins at the interface of nanoemulsions was determined. The results indicate that the protein was partially co-absorbed with only one synthetic emulsifier (Croduret) at the interface, which made protein more resistant to digestion in the nanoemulsion system. This suggests that the degree of protein digestion can be controlled by appropriate selection of synthetic emulsifiers and presenting the protein in nanoemulsion system.
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Affiliation(s)
- Patrycja Szumała
- Department of Colloid and Lipid Science, Faculty of Chemistry, Gdańsk University of Technology, Narutowicza 11/12, 80-233 Gdańsk, Poland.
| | - Aneta Pacyna-Kuchta
- Department of Colloid and Lipid Science, Faculty of Chemistry, Gdańsk University of Technology, Narutowicza 11/12, 80-233 Gdańsk, Poland
| | - Andrzej Wasik
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, Narutowicza 11/12, 80-233 Gdańsk, Poland
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11
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Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application. Foods 2021; 10:foods10020376. [PMID: 33572281 PMCID: PMC7915956 DOI: 10.3390/foods10020376] [Citation(s) in RCA: 45] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2020] [Revised: 02/02/2021] [Accepted: 02/05/2021] [Indexed: 12/19/2022] Open
Abstract
Plant proteins are being considered to become the most important protein source of the future, and to do so, they must be able to replace the animal-derived proteins currently in use as techno-functional food ingredients. This poses challenges because plant proteins are oftentimes storage proteins with a high molecular weight and low water solubility. One promising approach to overcome these limitations is the glycation of plant proteins. The covalent bonding between the proteins and different carbohydrates created via the initial stage of the Maillard reaction can improve the techno-functional characteristics of these proteins without the involvement of potentially toxic chemicals. However, compared to studies with animal-derived proteins, glycation studies on plant proteins are currently still underrepresented in literature. This review provides an overview of the existing studies on the glycation of the major groups of plant proteins with different carbohydrates using different preparation methods. Emphasis is put on the reaction conditions used for glycation as well as the modifications to physicochemical properties and techno-functionality. Different applications of these glycated plant proteins in emulsions, foams, films, and encapsulation systems are introduced. Another focus lies on the reaction chemistry of the Maillard reaction and ways to harness it for controlled glycation and to limit the formation of undesired advanced glycation products. Finally, challenges related to the controlled glycation of plant proteins to improve their properties are discussed.
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12
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Armaforte E, Hopper L, Stevenson G. Preliminary investigation on the effect of proteins of different leguminous species (Cicer arietinum, Vicia faba and Lens culinarius) on the texture and sensory properties of egg-free mayonnaise. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110341] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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13
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Meng S, Tan Y, Chang S, Li J, Maleki S, Puppala N. Peanut allergen reduction and functional property improvement by means of enzymatic hydrolysis and transglutaminase crosslinking. Food Chem 2020; 302:125186. [DOI: 10.1016/j.foodchem.2019.125186] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2019] [Revised: 06/24/2019] [Accepted: 07/15/2019] [Indexed: 01/03/2023]
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14
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Improving the emulsion freeze-thaw stability of soy protein hydrolysate-dextran conjugates. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108506] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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15
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Effects of soy proteins and hydrolysates on fat globule coalescence and meltdown properties of ice cream. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.02.045] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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16
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López-Castejón ML, Bengoechea C, Espinosa S, Carrera C. Characterization of prebiotic emulsions stabilized by inulin and β-lactoglobulin. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.08.024] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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17
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Akinyede AI, Malomo SA, Fagbemi TN, Osundahunsi OF, Aluko RE. Polypeptide Profile, Amino Acid Composition and Some Functional Properties of Calabash Nutmeg (Monodora myristica) Flour and Protein Products. J AM OIL CHEM SOC 2017. [DOI: 10.1007/s11746-017-3043-6] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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18
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19
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Effect of glycation and limited hydrolysis on interfacial and foaming properties of bovine β-lactoglobulin. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.12.008] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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20
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Tippel J, Gies K, Harbaum-Piayda B, Steffen-Heins A, Drusch S. Composition of Quillaja saponin extract affects lipid oxidation in oil-in-water emulsions. Food Chem 2016; 221:386-394. [PMID: 27979218 DOI: 10.1016/j.foodchem.2016.10.055] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2016] [Revised: 09/14/2016] [Accepted: 10/12/2016] [Indexed: 11/18/2022]
Abstract
Quillaja saponin extract comprises both, surfactants and phenolic compounds, which makes it interesting, in particular, for the formulation of sensitive functional food ingredients and its protection against oxidation. The aim of this study was to investigate the antioxidant effect of Quillaja saponin extract in oil/water emulsions. Emulsions stabilised by Quillaja saponin showed decreased oxidation stability due to naturally occurring metals but stability increased to a great extent when a chelating agent was added. Antioxidant efficiency of the saponin extract was determined photometrically by 2,2'-diphenyl-1-picrylhydrazyl (DPPH) assay and by the use of electron paramagnetic resonance spectroscopy (EPR). EPR spectroscopy applying stable hydrophilic and hydrophobic radicals is advantageous, especially for characterisation of antioxidant efficiency at the interface. The extract showed antioxidant activity towards radicals in both environments, aqueous and hydrophobic, indicating the importance of phenolic compounds for the antioxidant properties of Quillaja saponin extract and their presence at the interface facilitated by saponin molecules.
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Affiliation(s)
- Janine Tippel
- Department of Food Technology and Food Material Science, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, Königin-Luise-Str. 22, 14195 Berlin, Germany.
| | - Katharina Gies
- Department of Food Technology and Food Material Science, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, Königin-Luise-Str. 22, 14195 Berlin, Germany
| | - Britta Harbaum-Piayda
- Division of Food Technology, Institute of Human Nutrition and Food Science, University of Kiel, Heinrich-Hecht-Platz 10, 24118 Kiel, Germany
| | - Anja Steffen-Heins
- Division of Food Technology, Institute of Human Nutrition and Food Science, University of Kiel, Heinrich-Hecht-Platz 10, 24118 Kiel, Germany
| | - Stephan Drusch
- Department of Food Technology and Food Material Science, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, Königin-Luise-Str. 22, 14195 Berlin, Germany
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Ren J, Song CL, Zhang HY, Kopparapu NK, Zheng XQ. Effect of Hydrolysis Degree on Structural and Interfacial Properties of Sunflower Protein Isolates. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13092] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jian Ren
- Heilongjiang Provincial Key University Laboratory of Processing Agricultural Products, College of Food and Bioengineering; Qiqihar 161006 China
| | - Chun-Li Song
- Heilongjiang Provincial Key University Laboratory of Processing Agricultural Products, College of Food and Bioengineering; Qiqihar 161006 China
| | - Hui-Ying Zhang
- Heilongjiang Provincial Key University Laboratory of Processing Agricultural Products, College of Food and Bioengineering; Qiqihar 161006 China
| | - Narasimha-Kumar Kopparapu
- Heilongjiang Provincial Key University Laboratory of Processing Agricultural Products, College of Food and Bioengineering; Qiqihar 161006 China
| | - Xi-Qun Zheng
- Heilongjiang Provincial Key University Laboratory of Processing Agricultural Products, College of Food and Bioengineering; Qiqihar 161006 China
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Tamm F, Herbst S, Brodkorb A, Drusch S. Functional properties of pea protein hydrolysates in emulsions and spray-dried microcapsules. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.02.032] [Citation(s) in RCA: 80] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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23
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Effects of enzymatic hydrolysis on conformational and functional properties of chickpea protein isolate. Food Chem 2015; 187:322-30. [DOI: 10.1016/j.foodchem.2015.04.109] [Citation(s) in RCA: 160] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2015] [Revised: 04/22/2015] [Accepted: 04/23/2015] [Indexed: 11/17/2022]
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Adjonu R, Doran G, Torley P, Agboola S. Whey protein peptides as components of nanoemulsions: A review of emulsifying and biological functionalities. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2013.08.034] [Citation(s) in RCA: 75] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Lam RSH, Nickerson MT. Food proteins: a review on their emulsifying properties using a structure-function approach. Food Chem 2013; 141:975-84. [PMID: 23790876 DOI: 10.1016/j.foodchem.2013.04.038] [Citation(s) in RCA: 495] [Impact Index Per Article: 45.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2013] [Revised: 04/13/2013] [Accepted: 04/15/2013] [Indexed: 01/06/2023]
Abstract
Proteins are of great interest due to their amphiphilic nature, which allows them to reduce the interfacial tension at the oil-water interface. The incorporation of proteins at the oil-water interface has allowed scientists to utilise them to form emulsions (O/W or W/O), which may be used in food formulations, drug and nutrient delivery. The systematic study of the proteins at the interface and the factors that affect their stability (i.e., conformation, pH, solvent conditions, and thermal treatment) has allowed for a broader use of these emulsions tailored for various applications. In this review, the factors affecting the stability of emulsions using food proteins will be discussed. The use of polysaccharides to complex with proteins will also be explored in relation to enhancing emulsion stability.
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Affiliation(s)
- Ricky S H Lam
- Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK, Canada S7N 5A8
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Surface accumulation of milk proteins and milk protein hydrolysates at the air–water interface on a time-scale relevant for spray-drying. Food Res Int 2012. [DOI: 10.1016/j.foodres.2011.04.037] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Tamm F, Sauer G, Scampicchio M, Drusch S. Pendant drop tensiometry for the evaluation of the foaming properties of milk-derived proteins. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2011.10.013] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Perez AA, Sánchez CC, Rodríguez Patino JM, Rubiolo AC, Santiago LG. Effect of enzymatic hydrolysis and polysaccharide addition on the β-lactoglobulin adsorption at the air–water interface. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2011.11.017] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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ZHAO GUANLI, LIU YAN, REN JIAOYAN, ZHAO MOUMING, YANG BAO. EFFECT OF PROTEASE PRETREATMENT ON THE FUNCTIONAL PROPERTIES OF PROTEIN CONCENTRATE FROM DEFATTED PEANUT FLOUR. J FOOD PROCESS ENG 2011. [DOI: 10.1111/j.1745-4530.2011.00646.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Martínez KD, Ganesan V, Pilosof AM, Harte FM. Effect of dynamic high-pressure treatment on the interfacial and foaming properties of soy protein isolate–hydroxypropylmethylcelluloses systems. Food Hydrocoll 2011. [DOI: 10.1016/j.foodhyd.2011.02.013] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Lu X, Schmitt D, Chen S. Effect of sesame protein isolate in partial replacement of milk protein on the rheological, textural and microstructural characteristics of fresh cheese. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02262.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Martínez KD, Carrera Sánchez C, Rodríguez Patino JM, Pilosof AM. Interfacial and foaming properties of soy protein and their hydrolysates. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2009.03.015] [Citation(s) in RCA: 72] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Mezdour S, Lepine A, Erazo-Majewicz P, Ducept F, Michon C. Oil/water surface rheological properties of hydroxypropyl cellulose (HPC) alone and mixed with lecithin: Contribution to emulsion stability. Colloids Surf A Physicochem Eng Asp 2008. [DOI: 10.1016/j.colsurfa.2008.07.023] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Ruíz-Henestrosa VP, Sánchez CC, Escobar MDMY, Jiménez JJP, Rodríguez FM, Patino JMR. Interfacial and foaming characteristics of soy globulins as a function of pH and ionic strength. Colloids Surf A Physicochem Eng Asp 2007. [DOI: 10.1016/j.colsurfa.2007.01.030] [Citation(s) in RCA: 82] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Maleic anhydride derivatives of a protein isolate: preparation and functional evaluation. Eur Food Res Technol 2006. [DOI: 10.1007/s00217-006-0525-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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