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Jafari M, Parastouei K, Abbaszadeh S. Development of curcumin-loaded nanoemulsion stabilized with texturized whey protein concentrate: Characterization, stability and in vitro digestibility. Food Sci Nutr 2024; 12:1655-1672. [PMID: 38455175 PMCID: PMC10916561 DOI: 10.1002/fsn3.3860] [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: 07/23/2023] [Revised: 11/07/2023] [Accepted: 11/08/2023] [Indexed: 03/09/2024] Open
Abstract
The impacts of pH (2.8, 4.5, and 7.2) and extrusion cooking temperature (60°C, 85°C, and 110°C) on properties of native whey protein concentrate (NWPC) were evaluated, followed by delivering of curcumin through a nanoemulsion system stabilized with extruded WPC (EWPC). Protein solubility, surface hydrophobicity, and emulsion properties such as emulsion activity index (at 1% [w/w] protein concentration), stability index (at 0.5%, 1%, 2%, and 4% [w/w] protein concentration) and creaming index (evaluated at different protein concentrations [0.5%, 1%, 2%, and 4% w/w] and oil levels [20%, 40%, 60%, and 80%]) were improved as a function of the extrusion process. It was found that both covalent and non-covalent interactions contributed to the stabilization of the extrudates. The rheological investigation of the emulsions stabilized with EWPC (at different oil levels [20%, 40%, 60%, and 80%]) revealed high viscosity and shear thinning behavior as well as much higher G' and G″ values. Encapsulation efficiency was increased from 90.8% to 95.7% when NWPC and EWPC were used, respectively. The curcumin-loaded nanoemulsion containing EWPC presented high stability in confronting with ionic strength (NaCl salt with a concentration of 0.1-1 M), pH (3, 5, and 7), thermal treatments (pasteurization at 63°C for 30 min and sterilization at 95°C for 10 min) and storage time (1 month at 4°C and 25°C). In vitro release behavior revealed that samples stabilized with EWPC showed burst release in simulated intestine conditions. However, it was more stable in stomach conditions.
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Affiliation(s)
- Morteza Jafari
- Health Research Center, Life Style InstituteBaqiyatallah University of Medical SciencesTehranIran
| | - Karim Parastouei
- Health Research Center, Life Style InstituteBaqiyatallah University of Medical SciencesTehranIran
| | - Sepideh Abbaszadeh
- Health Research Center, Life Style InstituteBaqiyatallah University of Medical SciencesTehranIran
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2
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Arora B, Rizvi SSH. In‐mouth, self‐disintegrating milk protein
puffs‐I
: Process development. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14144] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Bindvi Arora
- Department of Food Science Cornell University Ithaca New York USA
| | - Syed S. H. Rizvi
- Department of Food Science Cornell University Ithaca New York USA
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3
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Effects of inducer type and concentration on the formation mechanism of W/O/W double emulsion gels. Food Chem 2022; 379:132166. [DOI: 10.1016/j.foodchem.2022.132166] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2021] [Revised: 01/12/2022] [Accepted: 01/13/2022] [Indexed: 01/13/2023]
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4
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Khalesi M, FitzGerald RJ. Investigation of the flowability, thermal stability and emulsification properties of two milk protein concentrates having different levels of native whey proteins. Food Res Int 2021; 147:110576. [PMID: 34399548 DOI: 10.1016/j.foodres.2021.110576] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2021] [Revised: 06/23/2021] [Accepted: 06/27/2021] [Indexed: 11/28/2022]
Abstract
Milk protein concentrate-85 (MPC85) is a dairy ingredient which has a diverse range of applications in food products. The technofunctional properties of two MPC85 samples having similar gross composition but different levels of native whey protein (WP), i.e., MPC85S1 and MPC85S2 with 16.6 and 6.0 g native WP/100 g protein, respectively, were compared. Rheometeric analysis showed that under an applied normal stress of 1.0-15.0 kPa, the compressibility, the air permeability and the cohesiveness of MPC85S2 was higher compared to MPC85S1. Differential scanning calorimetry showed that protein denaturation in MPC85S1 began at 63 °C while for MPC85S2 it began at 70 °C. The heat coagulation time (HCT at 140 °C) for 4.2% (w/v, on a protein basis) reconstituted MPC85S1 and MPC85S2 was 2.2 and 2.7 min, respectively. While a higher lightness for MPC85S1 was evidenced using colourimeter analysis, the colour stability on oven drying at 95 °C for MPC85S2 was higher than MPC85S1. The emulsion produced with MPC85S1 flocculated after 1 d and phase separation occurred after 14 d. In the case of MPC85S2, flocculation began after 4 d while phase separation was observed at 33 d. The viscosity of MPC85S2 (4.2% (w/v) protein) was higher than MPC85S1. This study showed differences between the flowability, viscosity, colour properties, thermal stability (in powder and in reconstituted format), emulsification and buffering capacity for MPC samples having two different levels of WP denaturation. The results demonstrated that the MPCs studied having two different levels of WP denaturation could be targeted for different functional applications. The minimal/maximum level of denaturation required to induce technofunctional property differences requires further study.
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5
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Zhou R, Mitra P, Melnychenko A, Rizvi SS. Quality attributes and rheological properties of novel high milk protein‐based extrudates made by supercritical fluid extrusion. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15003] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ran Zhou
- College of Food Science and Technology Shanghai Ocean University Shanghai201306China
- State Key Laboratory of Dairy Biotechnology Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd. Shanghai200436China
- Institute of Food Science Cornell University Stocking Hall Ithaca NY14853USA
| | - Pranabendu Mitra
- Department of Food and Nutrition University of Wisconsin‐Stout Menomonie WI54751USA
| | - Andrew Melnychenko
- Institute of Food Science Cornell University Stocking Hall Ithaca NY14853USA
| | - Syed S.H. Rizvi
- Institute of Food Science Cornell University Stocking Hall Ithaca NY14853USA
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6
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Yoon AK, Singha P, Rizvi SS. Steam vs. SC–CO2–based extrusion: Comparison of physical properties of milk protein concentrate extrudates. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110244] [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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7
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Xu Q, Qi B, Han L, Wang D, Zhang S, Jiang L, Xie F, Li Y. Study on the gel properties, interactions, and pH stability of pea protein isolate emulsion gels as influenced by inulin. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110421] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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8
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Pan TY, Gopirajah R, Krishnamurthy S, Rizvi SS. Modeling of product temperature in a supercritical fluid extrusion process through dimensional analysis. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13561] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Tina Ying Pan
- Department of Food Science Cornell University Ithaca New York USA
| | - Rajamanickam Gopirajah
- Department of Food Science Cornell University Ithaca New York USA
- Department of Food Technology Kalasalingam University Krishnankoil India
| | | | - Syed S.H. Rizvi
- Department of Food Science Cornell University Ithaca New York USA
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9
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Ubeyitogullari A, Rizvi SSH. Heat stability of emulsions using functionalized milk protein concentrate generated by supercritical fluid extrusion. Food Funct 2020; 11:10506-10518. [PMID: 33179668 DOI: 10.1039/d0fo02271c] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Abstract
In this study, thermostable oil-in-water emulsions containing high protein contents were developed using milk protein concentrate (MPC) that was functionalized by supercritical fluid extrusion (SCFX) processing at low temperature and shear. Functionalized MPC (f-MPC) emulsions (3% protein-80% oil and 10% protein-50% oil) were compared with emulsions stabilized by commercial MPC (c-MPC), sodium caseinate (NaCas), and a commercial mayonnaise for their emulsifying properties and heat stability at 70 and 90 °C for 30 min, and 121 °C for 15 min. Zeta-potentials and interfacial protein concentrations of f-MPC emulsions were higher than that of c-MPC emulsions. f-MPC emulsions remained stable against creaming for at least 8 weeks at room temperature (23 °C), while their c-MPC counterparts showed significant creaming at the same conditions. Even after heating at 121 °C for 15 min, f-MPC emulsions retained their structural integrity as observed from their confocal images, droplet size distributions, and viscosities. In contrast, c-MPC emulsions and mayonnaise disintegrated upon heating at 121 °C for 15 min, and oil droplets of mayonnaise partially coalesced during heating at 90 °C for 30 min. f-MPC emulsions revealed higher viscosities compared to c-MPC emulsions, providing them improved stability. Viscosities of f-MPC emulsions were not significantly affected by heating at 90 °C for 30 min, while other emulsions exhibited a substantial increase in their viscosities due to protein denaturation and aggregation. Thus, f-MPC emulsions can be utilized in the development of protein-enriched functional foods (e.g., spreads) that are stable against high heat treatments.
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10
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Gopirajah R, Singha P, Javad S, Rizvi SSH. Emulsifying properties of milk protein concentrate functionalized by supercritical fluid extrusion. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14754] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
| | - Poonam Singha
- Department of Food Science Cornell University Ithaca NY USA
| | - Sumera Javad
- Department of Food Science Cornell University Ithaca NY USA
- Department of Botany Lahore College for Women University Lahore Pakistan
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11
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Effects of SDS on the activity and conformation of protein tyrosine phosphatase from thermus thermophilus HB27. Sci Rep 2020; 10:3195. [PMID: 32081966 PMCID: PMC7035334 DOI: 10.1038/s41598-020-60263-4] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2018] [Accepted: 02/03/2020] [Indexed: 11/20/2022] Open
Abstract
Deciphering the activity-conformation relationship of PTPase is of great interest to understand how PTPase activity is determined by its conformation. Here we studied the activity and conformational transitions of PTPase from thermus thermophilus HB27 in the presence of sodium dodecyl sulfate (SDS). Activity assays showed the inactivation of PTPase induced by SDS was in a concentration-dependent manner. Fluorescence and circular dichroism spectra suggested SDS induced significant conformational transitions of PTPase, which resulted in the inactivation of PTPase, and the changes of α-helical structure and tertiary structure of PTPase. Structural analysis revealed a number of hydrophobic and charged residues around the active sites of PTPase may be involved in the hydrophobic and ionic bonds interactions of PTPase and SDS, which are suggested to be the major driving force to result in PTPase inactivation and conformational transitions induced by SDS. Our results suggested the hydrophobic and charged residues around the active sites were essential for the activity and conformation of PTPase. Our study promotes a better understanding of the activity and conformation of PTPase.
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12
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Ren X, Li C, Yang F, Huang Y, Huang C, Zhang K, Yan L. Comparison of hydrodynamic and ultrasonic cavitation effects on soy protein isolate functionality. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109697] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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13
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Rahman MS, Go GW, Seo JK, Gul K, Choi SG, Yang HS. Thiol concentration, structural characteristics and gelling properties of bovine heart protein concentrates. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.030] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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14
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Javad S, Gopirajah R, Rizvi SSH. Enhanced stability of emulsions made with super‐critical carbon dioxide extruded whey protein concentrate. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13183] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Sumera Javad
- Department of Food ScienceCornell University Ithaca New York
- Department of BotanyLahore College for Women University Lahore Pakistan
| | - Rajamanickam Gopirajah
- Department of Food ScienceCornell University Ithaca New York
- Department of Food TechnologyKalasalingam University Srivilliputhur Tamil Nadu State India
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15
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Ma X, Ryu G. Effects of green tea contents on the quality and antioxidant properties of textured vegetable protein by extrusion-cooking. Food Sci Biotechnol 2019; 28:67-74. [PMID: 30815296 PMCID: PMC6365337 DOI: 10.1007/s10068-018-0437-7] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2018] [Revised: 06/05/2018] [Accepted: 07/12/2018] [Indexed: 10/28/2022] Open
Abstract
The aim of this study was to evaluate the effects of green tea contents (0, 5, 10, and 15%) on texturization and antioxidant properties of textured vegetable protein (TVP) by using a twin-screw extruder. Extrusion conditions were fixed at 140 °C barrel temperature, 50% moisture content, 100 g/min feed rate, and 200 rpm screw speed. The integrity index, hardness, and cutting strength of TVP significantly (P < 0.05) increased with the increase in green tea levels, while cohesiveness, springiness, water holding capacity, and nitrogen solubility index (NSI) significantly (P < 0.05) decreased. Increasing the amount of green tea resulted in better DPPH radical scavenging activity, higher total phenolic, total flavonoid, catechins, and caffeine contents. The (-)-epigallocatechin gallate, (-)-epicatechin, (-)-epigallocatechin, and (-)-epicatechin gallate contents of TVP significantly (P < 0.05) decreased, compared to that of raw materials. The incorporation of green tea in TVP can negatively affect expansion and NSI while positively affect texturization and antioxidant properties.
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Affiliation(s)
- Xuelian Ma
- Department of Food Science and Technology, Kongju National University, Yesan, Chungnam 32439 South Korea
| | - Gihyung Ryu
- Department of Food Science and Technology, Kongju National University, Yesan, Chungnam 32439 South Korea
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16
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Characterization and structure of cold-extruded whey protein isolate: impact of ball milling. APPLIED NANOSCIENCE 2018. [DOI: 10.1007/s13204-018-0913-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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17
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Sun J, Zhou W, Yan L, Huang D, Lin LY. Extrusion-based food printing for digitalized food design and nutrition control. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.02.028] [Citation(s) in RCA: 170] [Impact Index Per Article: 28.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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18
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19
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Schmid M, Prinz TK, Stäbler A, Sängerlaub S. Effect of Sodium Sulfite, Sodium Dodecyl Sulfate, and Urea on the Molecular Interactions and Properties of Whey Protein Isolate-Based Films. Front Chem 2017; 4:49. [PMID: 28149835 PMCID: PMC5241285 DOI: 10.3389/fchem.2016.00049] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2016] [Accepted: 12/22/2016] [Indexed: 11/30/2022] Open
Abstract
Whey protein coatings and cast films are promising for use as food packaging materials. Ongoing research is endeavoring to reduce their permeability. The intention of this study was to evaluate the effect of the reactive additives sodium sulfite, sodium dodecyl sulfate (SDS), and urea on the oxygen barrier, water vapor barrier, and protein solubility of whey protein cast films. The concentration of the reactive additives was 1 to 20 wt.-%. Dried whey protein cast films were used as substrate materials. The water vapor transmission rate, the oxygen permeability, and the protein solubility were measured. Effective diffusion coefficients and effective sorption coefficients were calculated from the results of the water vapor sorption experiments. The presence of sodium sulfite resulted in an increased number of hydrophobic interactions and hydrogen bonds and a slightly decreased number of disulfide bonds. The oxygen permeability decreased from 68 to 46 cm3 (STP/standard temperature and pressure) 100 μm (m2 d bar)−1 for 1 wt.-% SDS in the whey protein cast film. The water vapor transmission rate decreased from 165 to 44 g 100 μm (m2 d)−1 measured at 50 to 0% r. h. for 20 wt.-% SDS in the whey protein cast film. The reduction in the water vapor transmission rate correlated with the lower effective diffusion coefficient.
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Affiliation(s)
- Markus Schmid
- Fraunhofer Institute for Process Engineering and Packaging IVVFreising, Germany; Chair for Food Packaging Technology, Technische Universität MünchenFreising, Germany
| | - Tobias K Prinz
- Fraunhofer Institute for Process Engineering and Packaging IVV Freising, Germany
| | - Andreas Stäbler
- Fraunhofer Institute for Process Engineering and Packaging IVV Freising, Germany
| | - Sven Sängerlaub
- Fraunhofer Institute for Process Engineering and Packaging IVVFreising, Germany; Chair for Food Packaging Technology, Technische Universität MünchenFreising, Germany
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20
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Qin XS, Luo SZ, Cai J, Zhong XY, Jiang ST, Zheng Z, Zhao YY. Effects of microwave pretreatment and transglutaminase crosslinking on the gelation properties of soybean protein isolate and wheat gluten mixtures. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:3559-3566. [PMID: 26592723 DOI: 10.1002/jsfa.7541] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/27/2015] [Revised: 10/22/2015] [Accepted: 11/16/2015] [Indexed: 06/05/2023]
Abstract
BACKGROUND The integration of soybean protein isolate (SPI) with wheat gluten (WG) crosslinked via microbial transglutaminase (MTGase) may enhance the formation of ϵ-(γ-glutamyl)lysine covalent bonds, because SPI is rich in lysine and WG contains more glutamine. Microwave pretreatment may accelerate enzymatic reactions. In this study, we aimed to elucidate the effects of microwave pretreatment on the gelation properties of SPI and WG crosslinked with MTGase. RESULTS Interestingly, the gel strength, water-holding capacity (WHC) and storage modulus (G') values of MTGase-induced SPI/WG gels were dramatically improved with increasing microwave power. Moreover, the MTGase crosslinking reaction promoted the formation of disulfide bonds, markedly reducing the free SH group and soluble protein content of gels. Fourier transform infrared spectroscopic analysis of SPI/WG gels showed that microwave pretreatment increased the proportion of α-helices and β-turns and decreased the proportion of β-sheets. Results from scanning electron microscopy indicated that the MTGase-induced SPI/WG gels had denser and more homogeneous microstructures after microwave pretreatment. CONCLUSION The effect of microwave pretreatment is useful in advancing gelation characters of MTGase-induced SPI/WG gels and provides the possibility for expanding the application of food protein. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Xin-Sheng Qin
- School of Biotechnology and Food Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230009, China
| | - Shui-Zhong Luo
- School of Biotechnology and Food Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230009, China
| | - Jing Cai
- School of Biotechnology and Food Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230009, China
| | - Xi-Yang Zhong
- School of Biotechnology and Food Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230009, China
| | - Shao-Tong Jiang
- School of Biotechnology and Food Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230009, China
| | - Zhi Zheng
- School of Biotechnology and Food Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230009, China
| | - Yan-Yan Zhao
- School of Biotechnology and Food Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230009, China
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Zhang P, Hu T, Feng S, Xu Q, Zheng T, Zhou M, Chu X, Huang X, Lu X, Pan S, Li-Chan ECY, Hu H. Effect of high intensity ultrasound on transglutaminase-catalyzed soy protein isolate cold set gel. ULTRASONICS SONOCHEMISTRY 2016; 29:380-387. [PMID: 26585018 DOI: 10.1016/j.ultsonch.2015.10.014] [Citation(s) in RCA: 88] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/09/2015] [Revised: 10/20/2015] [Accepted: 10/22/2015] [Indexed: 06/05/2023]
Abstract
The effects of high intensity ultrasound (HIU, 105-110 W/cm(2) for 5 or 40 min) pre-treatment of soy protein isolate (SPI) on the physicochemical properties of ensuing transglutaminase-catalyzed soy protein isolate cold set gel (TSCG) were investigated in this study. The gel strength of TSCG increased remarkably from 34.5 to 207.1 g for TSCG produced from SPI with 40 min HIU pre-treatment. Moreover, gel yield and water holding capacity also increased after HIU pre-treatments. Scanning electron microscopy showed that HIU of SPI resulted in a more uniform and denser microstructure of TSCG. The content of free sulfhydryl (SH) groups was higher in HIU TSCG than non-HIU TSG, even though greater decrease of the SH groups present in HIU treated SPI was observed when the TSCG was formed, suggesting the involvement of disulfide bonds in gel formation. Protein solubility of TSCG in both denaturing and non-denaturing solvents was higher after HIU pretreatment, and changes in hydrophobic amino acid residues as well as in polypeptide backbone conformation and secondary structure of TSCG were demonstrated by Raman spectroscopy. These results suggest that increased inter-molecular ε-(γ-glutamyl) lysine isopeptide bonds, disulfide bonds and hydrophobic interactions might have contributed to the HIU TSCG gel network. In conclusion, HIU changed physicochemical and structural properties of SPI, producing better substrates for TGase. The resulting TSCG network structure was formed with greater involvement of covalent and non-covalent interactions between SPI molecules and aggregates than in the TSCG from non-HIU SPI.
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Affiliation(s)
- Peipei Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Tan Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Shaolong Feng
- The University of British Columbia, Faculty of Land and Food Systems, Food Nutrition and Health Program, 2205 East Mall, Vancouver, British Columbia V6T 1Z4, Canada
| | - Qi Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Ting Zheng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Moxi Zhou
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Xueqi Chu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Xingjian Huang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Xiaonan Lu
- The University of British Columbia, Faculty of Land and Food Systems, Food Nutrition and Health Program, 2205 East Mall, Vancouver, British Columbia V6T 1Z4, Canada
| | - Siyi Pan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Eunice C Y Li-Chan
- The University of British Columbia, Faculty of Land and Food Systems, Food Nutrition and Health Program, 2205 East Mall, Vancouver, British Columbia V6T 1Z4, Canada
| | - Hao Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China.
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22
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Banach J, Clark S, Lamsal B. Microstructural Changes in High-Protein Nutrition Bars Formulated with Extruded or Toasted Milk Protein Concentrate. J Food Sci 2016; 81:C332-40. [DOI: 10.1111/1750-3841.13198] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2015] [Accepted: 11/28/2015] [Indexed: 11/28/2022]
Affiliation(s)
- J.C. Banach
- Iowa State Univ; Food Science and Human Nutrition; 2312 Food Sciences Building Ames Iowa 50011 U.S.A
| | - S. Clark
- Iowa State Univ; Food Science and Human Nutrition; 2312 Food Sciences Building Ames Iowa 50011 U.S.A
| | - B.P. Lamsal
- Iowa State Univ; Food Science and Human Nutrition; 2312 Food Sciences Building Ames Iowa 50011 U.S.A
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23
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Hu H, Li-Chan EC, Wan L, Tian M, Pan S. The effect of high intensity ultrasonic pre-treatment on the properties of soybean protein isolate gel induced by calcium sulfate. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2013.01.016] [Citation(s) in RCA: 136] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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24
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Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2012.08.001] [Citation(s) in RCA: 445] [Impact Index Per Article: 40.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Hu H, Fan X, Zhou Z, Xu X, Fan G, Wang L, Huang X, Pan S, Zhu L. Acid-induced gelation behavior of soybean protein isolate with high intensity ultrasonic pre-treatments. ULTRASONICS SONOCHEMISTRY 2013; 20:187-95. [PMID: 22925550 DOI: 10.1016/j.ultsonch.2012.07.011] [Citation(s) in RCA: 185] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/26/2012] [Revised: 07/11/2012] [Accepted: 07/19/2012] [Indexed: 05/18/2023]
Abstract
High intensity ultrasonic (HUS, 20 kHz, 400 W) pre-treatments of soybean protein isolate (SPI) improved the water holding capacity (WHC), gel strength and gel firmness (final elastic moduli) of glucono-δ-lactone induced SPI gels (GISG). Sonication time (0, 5, 20, and 40 min) had a significant effect on the above three properties. 20 min HUS-GISG had the highest WHC (95.53 ± 0.25%), gel strength (60.90 ± 2.87 g) and gel firmness (96340Pa), compared with other samples. Moreover, SH groups and non-covalent interactions of GISG also changed after HUS pre-treatments. The HUS GISG had denser and more uniform microstructures than the untreated GISG. Rheological investments showed that the cooling step (reduce the temperature from 95 to 25 °C at a speed of 2 °C/min) was more important for the HUS GISG network formation while the heat preservation step (keep temperature at 95 for 20 min) was more important for the untreated GISG. HUS reduced the particle size of SPI and Pearson correlation test showed that the particle size of SPI dispersions was negatively correlated with WHC, gel strength and gel firmness.
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Affiliation(s)
- Hao Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
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Benoit S, Afizah MN, Ruttarattanamongkol K, Rizvi S. Effect of pH and Temperature on the Viscosity of Texturized and Commercial Whey Protein Dispersions. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2013. [DOI: 10.1080/10942912.2011.552015] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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