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Fan Y, Gan C, Li Y, Kang L, Yi J. Fabrication of bovine serum albumin nanofibrils: Physicochemical characteristics, emulsifying and foaming activities. Int J Biol Macromol 2024; 271:132549. [PMID: 38782331 DOI: 10.1016/j.ijbiomac.2024.132549] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2023] [Revised: 05/15/2024] [Accepted: 05/20/2024] [Indexed: 05/25/2024]
Abstract
Bovine serum albumin nanofibrils (BSNs) were fabricated under thermal treatment (85 °C) at acidic condition (pH 2.0) and the incubation time on the structural, and physicochemical characteristics were probed. The formation and development of BSNs have been detected and confirmed by Thioflavin T (ThT) fluorescence and circular dichroism (CD) measurements. The structural alterations of bovine serum albumin (BSA) have also been investigated using intrinsic fluorescence and Congo red (CGR) UV-vis spectroscopy. Atomic force microscopy (AFM) outcomes displayed the morphologies of BSNs at varied time, with a diameter of about 3 nm and a contour length of about 200 nm at 24 h. The apparent viscosities of BSNs at three different pH were in the following order: pH 3.0 > pH 5.0 > pH 7.0. Emulsifying and foaming properties of BSA were pronouncedly enhanced through fibrillation, which was highly correlated with the interfacial properties and structural characteristics. Highest EAI 54.2 m2/g was attained at 48 h and no pronounced alterations were observed for EAI at 24 h and 48 h. Maximum value of FC was obtained at 48 h for BSA. This study will provide some useful information in understanding the formation of BSNs and broaden their application in food systems as functional food ingredients.
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Affiliation(s)
- Yuting Fan
- School of Public Health, Shenzhen University Medical School, Shenzhen University, Shenzhen, 518055, China
| | - Chao Gan
- Shenzhen Key Laboratory of Food Macromolecules Science and Processing, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China
| | - Yanmei Li
- Yining Customs Technology Center, Yining, Xinjiang 835000, China
| | - Ling Kang
- Shenzhen Key Laboratory of Food Macromolecules Science and Processing, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China
| | - Jiang Yi
- Shenzhen Key Laboratory of Food Macromolecules Science and Processing, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China.
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2
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Hans N, Solanki D, Nagpal T, Amir H, Naik S, Malik A. Process optimization and characterization of hydrolysate from underutilized brown macroalgae (Padina tetrastromatica) after fucoidan extraction through subcritical water hydrolysis. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2024; 349:119497. [PMID: 37951112 DOI: 10.1016/j.jenvman.2023.119497] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/15/2023] [Revised: 10/28/2023] [Accepted: 10/28/2023] [Indexed: 11/13/2023]
Abstract
The growing demand for macroalgal biomass as a source of proteins, peptides, and amino acids is garnering attention for their biological and functional properties. This study depicts the use of emerging green techniques, i.e. subcritical water, to hydrolyze protein from Padina tetrastromatica. The biomass was treated with subcritical water at varying temperatures between 100 and 220 °C for 10-40 min at a biomass to water proportion of 1:50 (w/v) and pressure of 4.0 MPa. The optimum conditions for recovering the maximum protein (127.2 ± 1.1 mg g-1), free amino acids (58.4 ± 1.0 mg g-1), highest degree of hydrolysis (58.8 ± 1.2 %) and low molecular weight peptides (<650 Da) were found to be 220 °C for 10 min. The amino acid profiling of the hydrolysate revealed that it contains 45 % essential amino acids, with the highest concentration of methionine (0.18 %), isoleucine (0.12 %) and leucine (0.10 %). It was found that the hydrolysate contains phenolics (23.9 ± 1.4 mg GAE g-1) and flavonoids (1.23 ± 0.1 mg QE g-1), which are largely responsible for antioxidant activity. The hydrolysate effectively inhibits acetylcholinesterase and α-amylase in vitro, with IC50 values of 17.9 ± 0.1 mg mL-1 and 16.0 ± 0.5 %, respectively, which can help prevent Alzheimer's disease and diabetes mellitus. Consequently, this study reveals that utilizing eco-friendly subcritical water hydrolysis method, 79 % of the protein was recovered from P. tetrastromatica, which might be an effective source of bioactive peptides in various nutraceutical, pharmaceutical and cosmeceutical applications.
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Affiliation(s)
- Nidhi Hans
- Supercritical Fluid Extraction Laboratory, Centre for Rural Development and Technology, Indian Institute of Technology Delhi, New Delhi 110016, India.
| | - Divyang Solanki
- School of Agriculture and Food Science, The University of Queensland, Brisbane, 4072, Australia.
| | - Tanya Nagpal
- Food Customization and Research Lab, Centre for Rural Development and Technology, Indian Institute of Technology Delhi, New Delhi 110016, India.
| | - Hirah Amir
- Department of Chemistry, Indian Institute of Technology Delhi, New Delhi 110016, India.
| | - Satyanarayan Naik
- Supercritical Fluid Extraction Laboratory, Centre for Rural Development and Technology, Indian Institute of Technology Delhi, New Delhi 110016, India.
| | - Anushree Malik
- Applied Microbiology Laboratory, Centre for Rural Development and Technology, Indian Institute of Technology Delhi, New Delhi 110016, India.
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3
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Hu X, Meng Z. An overview of edible foams in food and modern cuisine: Destabilization and stabilization mechanisms and applications. Compr Rev Food Sci Food Saf 2024; 23:e13284. [PMID: 38284578 DOI: 10.1111/1541-4337.13284] [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: 06/19/2023] [Revised: 11/26/2023] [Accepted: 11/30/2023] [Indexed: 01/30/2024]
Abstract
Foam, as a structured multi-scale colloidal system, is becoming increasingly popular in food because it gives a series of unique textures, structures, and appearances to foods while maintaining clean labels. Recently, developing green and healthy food-grade foaming agents, improving the stability of edible foams, and exploring the application of foam structures and new foaming agents have been the focus of foam systems. This review comprehensively introduces the destabilization mechanisms of foam and summarizes the main mechanisms controlling the foam stability and progress of different food-grade materials (small-molecular surfactants, biopolymers, and edible Pickering particles). Furthermore, the classic foam systems in food and modern cuisine, their applications, developments, and challenges are also underlined. Natural small-molecular surfactants, novel plant/microalgae proteins, and edible colloidal particles are the research hotspots of high-efficiency food-grade foam stabilizers. They have apparent differences in foam stability mechanisms, and each exerts its advantages. However, the development of foam stabilizers remains to be enriched compared with emulsions. Food foams are diverse and widely used, bringing unique enjoyment and benefit to consumers regarding sense, innovation, and health attributes. In addition to industrial inflatable foods, the foam foods in molecular gastronomy are also worthy of exploration. Moreover, edible foams may have greater potential in structured food design, 3D/4D printing, and controlled flavor release in the future. This review will provide a reference for the efficient development of functional inflatable foods and the advancement of foam technologies in modern cuisine.
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Affiliation(s)
- Xiangfang Hu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, People's Republic of China
| | - Zong Meng
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, People's Republic of China
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4
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Rathod G, Beckman S, Amamcharla JK. Production and functional evaluation of nonfat dry milk with whey proteins as fibrils. J Dairy Sci 2023; 106:8479-8492. [PMID: 37641309 DOI: 10.3168/jds.2023-23599] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2023] [Accepted: 05/28/2023] [Indexed: 08/31/2023]
Abstract
Commercial manufacturing of dairy products involves the addition of dairy ingredients (such as nonfat dry milk and milk protein concentrates), as well as nondairy additives (such as gums, stabilizers, emulsifiers, and texture modifiers) to get the best product appearance, maintain the product quality, and extend shelf life. Though these nondairy additives are not harmful, consumers do not prefer them in dairy food formulations. Therefore, the dairy industry is working on improving the inherent functionality of dairy ingredients using different processes. Recently, fibrillation emerged as a new technique to convert globular proteins such as whey proteins into fibrils, which provide enhanced viscosity, foaming, and emulsification capacity. Therefore, skim milk was subjected to microfiltration followed by ultrafiltration of microfiltration permeate to fractionate whey proteins. Then, whey proteins were selectively fibrillated and mixed back with other streams of microfiltration and ultrafiltration to get fibrillated skim milk. Fibrillated skim milk was spray-dried to get fibrillated nonfat dry milk (NDM). Visible whey protein fibrils were observed in reconstituted fibrillated NDM, which showed survival of fibrils in fibrillated NDM. Fibrillated NDM showed significantly higher viscosity than control NDM. Fibrillated NDM also showed higher emulsification capacity, foaming capacity, and stability than the control NDM but lower gel strength. Considering the improved functionality of fibrillated NDM, they can be used in product formulations such as ice cream mix, where the thickening of a solution, good emulsification, and foaming properties are required.
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Affiliation(s)
- Gunvantsinh Rathod
- Department of Animal Sciences and Industry, Food Science Institute, Kansas State University, Manhattan, KS 66506
| | - Steven Beckman
- Department of Dairy and Food Science, Davis Dairy Plant, South Dakota State University, Brookings, SD 57007
| | - J K Amamcharla
- Department of Animal Sciences and Industry, Food Science Institute, Kansas State University, Manhattan, KS 66506.
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5
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Chang C, Li X, Li J, Su Y, Gu L, Xiong W, Yang Y. Fabrication mechanism and functional properties of ovalbumin fibrils prepared by acidic heat treatment. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7127-7135. [PMID: 37380626 DOI: 10.1002/jsfa.12813] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Revised: 05/22/2023] [Accepted: 06/29/2023] [Indexed: 06/30/2023]
Abstract
BACKGROUND Ovalbumin (OVA), accounting for 50% of proteins in egg white, is a kind of high-quality protein with excellent nutritional and processing functions. Acid heat treatment will induce the deformation and filtration of OVA, endowing it with improved functionality. However, the molecular kinetic process during the fibrillation of OVA and the application of the fabricated OVA fibrils (OVAFs) have not been thoroughly studied and revealed. RESULTS In this study, the fabrication mechanism and the application OVAFs as an interfacial stabilizer and polyphenol protector were investigated. Acidic (pH 3.0) heat treatment was used to induce the fibrillation of OVA, and thioflavin T fluorescence intensity, molecular weight distribution, and the tertiary and secondary structures of OVAF samples were recorded to determine the fibrillation efficiency and the molecular mechanism. The results showed that, in the initial stage of fibrillation, OVA first hydrolyzed to oligopeptides, accompanied by the exposure of hydrophobic domains. Then, oligopeptides were connected by disulfide bonds to form primary fibril monomers. Hydrophobic interaction and hydrogen bonding may participate in the further polymerization of the fibrils. The fabricated OVAFs were characterized by a β-sheet-rich structure and possessed improved emulsifying, foaming, and polyphenol protection ability. CONCLUSION The research work was meaningful for exploring the application of globular water-soluble OVA in an emerging nutritious food with novel texture and sensory properties. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Cuihua Chang
- Jiangnan University, Wuxi, People's Republic of China
| | - Xin Li
- School of Life Sciences, Yanti University, Yantai, People's Republic of China
| | - Junhua Li
- Jiangnan University, Wuxi, People's Republic of China
| | - Yujie Su
- Jiangnan University, Wuxi, People's Republic of China
| | - Luping Gu
- Jiangnan University, Wuxi, People's Republic of China
| | - Wen Xiong
- Hunan Jiapin Jiawei Technology Development Group Co. LTD, Hunan, People's Republic of China
| | - Yanjun Yang
- Jiangnan University, Wuxi, People's Republic of China
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6
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Noskov B, Loglio G, Miller R, Milyaeva O, Panaeva M, Bykov A. Dynamic Surface Properties of α-Lactalbumin Fibril Dispersions. Polymers (Basel) 2023; 15:3970. [PMID: 37836019 PMCID: PMC10574873 DOI: 10.3390/polym15193970] [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: 07/10/2023] [Revised: 09/19/2023] [Accepted: 09/27/2023] [Indexed: 10/15/2023] Open
Abstract
The dynamic surface properties of aqueous dispersions of α-lactalbumin (ALA) amyloid fibrils differ noticeably from the properties of the fibril dispersions of other globular proteins. As a result, the protocol of the application of ALA fibrils to form stable foams and emulsions has to be deviate from that of other protein fibrils. Unlike the fibrils of β-lactoglobulin and lysozyme, ALA fibrils can be easily purified from hydrolyzed peptides and native protein molecules. The application of the oscillating barrier method shows that the dynamic surface elasticity of ALA fibril dispersions exceeds the surface elasticity of native protein solutions at pH 2. ALA fibrils proved to be stable at this pH, but the stability breaks at higher pH levels when the fibrils start to release small peptides of high surface activity. As a result, the dynamic surface properties of ALA coincide with those of native protein solutions. The ionic strength strongly influences the adsorption kinetics of both fibril dispersions and native protein solutions but have almost no impact on the structure of the adsorption layers.
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Affiliation(s)
- Boris Noskov
- Institute of Chemistry, St. Petersburg State University, Universitetsky pr. 26, St. Petersburg 198504, Russia; (B.N.)
| | - Giuseppe Loglio
- Institute of Condensed Matter Chemistry and Technologies for Energy, 16149 Genoa, Italy
| | - Reinhard Miller
- Department of Physics, Technical University of Darmstadt, 64289 Darmstadt, Germany
| | - Olga Milyaeva
- Institute of Chemistry, St. Petersburg State University, Universitetsky pr. 26, St. Petersburg 198504, Russia; (B.N.)
| | - Maria Panaeva
- Institute of Chemistry, St. Petersburg State University, Universitetsky pr. 26, St. Petersburg 198504, Russia; (B.N.)
| | - Alexey Bykov
- Institute of Chemistry, St. Petersburg State University, Universitetsky pr. 26, St. Petersburg 198504, Russia; (B.N.)
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7
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Auer J, Östlund J, Nilsson K, Johansson M, Herneke A, Langton M. Nordic Crops as Alternatives to Soy-An Overview of Nutritional, Sensory, and Functional Properties. Foods 2023; 12:2607. [PMID: 37444345 DOI: 10.3390/foods12132607] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Revised: 06/29/2023] [Accepted: 07/03/2023] [Indexed: 07/15/2023] Open
Abstract
Soy (Glycine max) is used in a wide range of products and plays a major role in replacing animal-based products. Since the cultivation of soy is limited by cold climates, this review assessed the nutritional, sensory, and functional properties of three alternative cold-tolerant crops (faba bean (Vicia faba), yellow pea (Pisum sativum), and oat (Avena sativa)). Lower protein quality compared with soy and the presence of anti-nutrients are nutritional problems with all three crops, but different methods to adjust for these problems are available. Off-flavors in all pulses, including soy, and in cereals impair the sensory properties of the resulting food products, and few mitigation methods are successful. The functional properties of faba bean, pea, and oat are comparable to those of soy, which makes them usable for 3D printing, gelation, emulsification, and extrusion. Enzymatic treatment, fermentation, and fibrillation can be applied to improve the nutritional value, sensory attributes, and functional properties of all the three crops assessed, making them suitable for replacing soy in a broad range of products, although more research is needed on all attributes.
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Affiliation(s)
- Jaqueline Auer
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, SE-750 07 Uppsala, Sweden
| | - Johanna Östlund
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, SE-750 07 Uppsala, Sweden
| | - Klara Nilsson
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, SE-750 07 Uppsala, Sweden
| | - Mathias Johansson
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, SE-750 07 Uppsala, Sweden
| | - Anja Herneke
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, SE-750 07 Uppsala, Sweden
| | - Maud Langton
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, SE-750 07 Uppsala, Sweden
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8
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Qi X, Li Y, Li J, Rong L, Pan W, Shen M, Xie J. Fibrillation modification to improve the viscosity, emulsifying, and foaming properties of rice protein. Food Res Int 2023; 166:112609. [PMID: 36914353 DOI: 10.1016/j.foodres.2023.112609] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2022] [Revised: 02/10/2023] [Accepted: 02/14/2023] [Indexed: 02/18/2023]
Abstract
Fibrillation of food proteins has attracted considerable attention as it can improve and broaden the functionality of proteins. In this study, we prepared three kinds of rice protein (RP) fibrils with different structural characteristics by the regulation of NaCl and explored the effect of protein structure on viscosity, emulsifying, and foaming properties. AFM results showed fibrils formed at 0 and 100 mM NaCl were mainly in the range of 50-150 nm and 150-250 nm, respectively. Fibrils formed at 200 mM NaCl were in the range of 50-500 nm and protein fibrils longer than 500 nm increased. There was no significant difference between their height and periodicity. Fibrils formed at 0 and 100 mM NaCl were more flexible and unordered than those formed at 200 mM NaCl. The viscosity consistency index K of native RP and fibrils formed at 0, 100, and 200 mM NaCl were determined. The K value of fibrils was higher than that of native RP. The emulsifying activity index, foam capacity and foam stability were enhanced by fibrillation, while longer fibrils exhibited lower emulsifying stability index, which may be because long fibrils resulted in difficulty of cover of emulsion droplets. In summary, our work provided a valuable reference for improving the functionality of rice protein and facilitated the development of protein-based foaming agents, thickeners, and emulsifiers.
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Affiliation(s)
- Xin Qi
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Yulin Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Jinwang Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Liyuan Rong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Wentao Pan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Mingyue Shen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
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9
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Heyn TR, Schrader M, Kampen I, Kwade A, Schwarz K, Keppler JK. Glass beads increase the formation kinetics of beta-lactoglobulin amyloid fibrils. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108511] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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10
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Pickering foams stabilized by protein-based particles: A review of characterization, stabilization, and application. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.01.020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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11
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Herneke A, Lendel C, Karkehabadi S, Lu J, Langton M. Protein Nanofibrils from Fava Bean and Its Major Storage Proteins: Formation and Ability to Generate and Stabilise Foams. Foods 2023; 12:foods12030521. [PMID: 36766050 PMCID: PMC9914446 DOI: 10.3390/foods12030521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 01/12/2023] [Accepted: 01/19/2023] [Indexed: 01/26/2023] Open
Abstract
Protein nanofibrils (PNFs) have potential for use in food applications as texture inducers. This study investigated the formation of PNFs from protein extracted from whole fava bean and from its two major storage proteins, globulin fractions 11S and 7S. PNFs were formed by heating (85 °C) the proteins under acidic conditions (pH 2) for 24 h. Thioflavin T fluorescence and atomic force microscopy techniques were used to investigate PNF formation. The foaming properties (capacity, stability, and half-life) were explored for non-fibrillated and fibrillated protein from fava bean, 11S, and 7S to investigate the texturing ability of PNFs at concentrations of 1 and 10 mg/mL and pH 7. The results showed that all three heat-incubated proteins (fava bean, 11S, and 7S) formed straight semi-flexible PNFs. Some differences in the capacity to form PNFs were observed between the two globulin fractions, with the smaller 7S protein being superior to 11S. The fibrillated protein from fava bean, 11S, and 7S generated more voluminous and more stable foams at 10 mg/mL than the corresponding non-fibrillated protein. However, this ability for fibrillated proteins to improve the foam properties seemed to be concentration-dependent, as at 1 mg/mL, the foams were less stable than those made from the non-fibrillated protein.
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Affiliation(s)
- Anja Herneke
- Department of Molecular Sciences, Swedish University of Agricultural Sciences (SLU), 750 00 Uppsala, Sweden
- Correspondence:
| | - Christofer Lendel
- Department of Chemistry, Royal Institute of Technology (KTH), 100 40 Stockholm, Sweden
| | - Saeid Karkehabadi
- Department of Molecular Sciences, Swedish University of Agricultural Sciences (SLU), 750 00 Uppsala, Sweden
| | - Jing Lu
- Department of Molecular Sciences, Swedish University of Agricultural Sciences (SLU), 750 00 Uppsala, Sweden
| | - Maud Langton
- Department of Molecular Sciences, Swedish University of Agricultural Sciences (SLU), 750 00 Uppsala, Sweden
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12
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Pi J, Wang J, Lv J, Jin Y, Oh DH, Fu X. Modification of ovalbumin by the enzymatic method: Consequences for foaming characteristics of fibrils. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108492] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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13
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Lux J, Kieserling H, Koop J, Drusch S, Schwarz K, Keppler J, Steffen-Heins A. Identification of an optimized ratio of amyloid and non-amyloid fractions in engineered fibril solutions from whey protein isolate for improved foaming. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.130849] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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14
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Noskov B, Akentiev A, Bykov A, Loglio G, Miller R, Milyaeva O. Spread and adsorbed layers of protein fibrils at water –air interface. Colloids Surf B Biointerfaces 2022; 220:112942. [DOI: 10.1016/j.colsurfb.2022.112942] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 10/03/2022] [Accepted: 10/13/2022] [Indexed: 11/06/2022]
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15
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Han S, Cui F, McClements DJ, Ma C, Wang Y, Wang X, Liu X, Liu F. Enhancing emulsion stability and performance using dual-fibrous complexes: Whey protein fibrils and cellulose nanocrystals. Carbohydr Polym 2022; 298:120067. [DOI: 10.1016/j.carbpol.2022.120067] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2022] [Revised: 08/20/2022] [Accepted: 08/30/2022] [Indexed: 11/25/2022]
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16
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The formation of soy protein fibrils-chitin nanowhisker complex coacervates: Relationship to mixed foam stability. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.129783] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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17
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Herneke A, Karkehabadi S, Lu J, Lendel C, Langton M. Protein nanofibrils from mung bean: The effect of pH on morphology and the ability to form and stabilise foams. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108315] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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18
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Recent advances of interfacial and rheological property based techno-functionality of food protein amyloid fibrils. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107827] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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19
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Hu A, Li L. Effects of ultrasound pretreatment on functional property, antioxidant activity, and digestibility of soy protein isolate nanofibrils. ULTRASONICS SONOCHEMISTRY 2022; 90:106193. [PMID: 36257213 PMCID: PMC9579045 DOI: 10.1016/j.ultsonch.2022.106193] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/06/2022] [Revised: 09/12/2022] [Accepted: 10/06/2022] [Indexed: 05/25/2023]
Abstract
Nanofibrils, an effective method to modulate the functional properties of proteins, can be promoted by ultrasound pretreatment. This study investigated the effect of ultrasound pretreatment on the structure, functional property, antioxidant activity and digestibility of soy protein isolate (SPI) nanofibrils. The results showed that high amplitude ultrasound had a significant effect on structure of SPI nanofibrils. SPI nanofibrils pretreated by 80% amplitude ultrasound showed a blueshift of the amide II band in Fourier transform infrared spectroscopy (FTIR), resulted in more tryptophan residues being buried and increased the crystallinity. Low amplitude ultrasound (20%) pretreatment significantly improved the solubility, emulsifying activity index (EAI) and water absorption capacity (WAC) of SPI nanofibrils, but 80% amplitude ultrasound pretreatment of SPI nanofibrils reduced emulsifying stability index (ESI). High amplitude ultrasound (60% and 80%) pretreatment of SPI nanofibrils improved the foaming capacity and foaming stability and decreased denaturation temperature. DPPH radical scavenging activity of SPI nanofibrils were significantly improved by ultrasound pretreatment. 20% amplitude ultrasound pretreatment improved DPPH, ABTS radical scavenging activity and ferric reducing antioxidant power of SPI nanofibrils. The digestion rate of 80% amplitude ultrasound-pretreated nanofibrils were consistently higher, and SPI nanofibrils pretreated by ultrasound were more fragmented and shorter after simulating gastrointestinal digestion. This study would expand the application of food-grade protein nanofibrils in the food industry.
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Affiliation(s)
- Anna Hu
- 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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20
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Milyaeva OY, Akentiev AV, Bykov AG, Lin SY, Loglio G, Miller R, Michailov AV, Rotanova KY, Noskov BA. Spread Layers of Lysozyme Microgel at Liquid Surface. Polymers (Basel) 2022; 14:polym14193979. [PMID: 36235927 PMCID: PMC9570608 DOI: 10.3390/polym14193979] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 09/16/2022] [Accepted: 09/20/2022] [Indexed: 11/30/2022] Open
Abstract
The spread layers of lysozyme (LYS) microgel particles were studied by surface dilational rheology, infrared reflection–absorption spectra, Brewster angle microscopy, atomic force microscopy, and scanning electron microscopy. It is shown that the properties of LYS microgel layers differ significantly from those of ß-lactoglobulin (BLG) microgel layers. In the latter case, the spread protein layer is mainly a monolayer, and the interactions between particles lead to the increase in the dynamic surface elasticity by up to 140 mN/m. In contrast, the dynamic elasticity of the LYS microgel layer does not exceed the values for pure protein layers. The compression isotherms also do not exhibit specific features of the layer collapse that are characteristic for the layers of BLG aggregates. LYS aggregates form trough three-dimensional clusters directly during the spreading process, and protein spherulites do not spread further along the interface. As a result, the liquid surface contains large, almost empty regions and some patches of high local concentration of the microgel particles.
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Affiliation(s)
- Olga Yu. Milyaeva
- Institute of Chemistry, St. Petersburg State University, Universitetsky pr. 26, St. Petersburg 198504, Russia
| | - Alexander V. Akentiev
- Institute of Chemistry, St. Petersburg State University, Universitetsky pr. 26, St. Petersburg 198504, Russia
| | - Alexey G. Bykov
- Institute of Chemistry, St. Petersburg State University, Universitetsky pr. 26, St. Petersburg 198504, Russia
| | - Shi-Yow Lin
- Chemical Engineering Department, National Taiwan University of Science and Technology, Taipei 106, Taiwan
| | - Giuseppe Loglio
- Institute of Condensed Matter Chemistry and Technologies for Energy, 16149 Genoa, Italy
| | - Reinhard Miller
- Physics Department, Technical University of Darmstadt, 64289 Darmstadt, Germany
| | - Alexander V. Michailov
- Institute of Chemistry, St. Petersburg State University, Universitetsky pr. 26, St. Petersburg 198504, Russia
| | - Ksenia Yu. Rotanova
- Institute of Chemistry, St. Petersburg State University, Universitetsky pr. 26, St. Petersburg 198504, Russia
| | - Boris A. Noskov
- Institute of Chemistry, St. Petersburg State University, Universitetsky pr. 26, St. Petersburg 198504, Russia
- Correspondence:
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21
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Jiang F, Chen C, Wang X, Huang W, Jin W, Huang Q. Effect of Fibril Entanglement on Pickering Emulsions Stabilized by Whey Protein Fibrils for Nobiletin Delivery. Foods 2022; 11:foods11111626. [PMID: 35681376 PMCID: PMC9180220 DOI: 10.3390/foods11111626] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Revised: 05/23/2022] [Accepted: 05/24/2022] [Indexed: 02/06/2023] Open
Abstract
The aim of the study was to investigate the effects of whey protein isolate (WPI) fibrils entanglement on the stability and loading capacity of WPI fibrils-stabilized Pickering emulsion. The results of rheology and small-angle X-ray scattering (SAXS) showed the overlap concentration (C*) of WPI fibrils was around 0.5 wt.%. When the concentration was higher than C*, the fibrils became compact and entangled in solution due to a small cross-sectional radius of gyration value (1.18 nm). The interfacial behavior was evaluated by interfacial adsorption and confocal laser scanning microscopy (CLSM). As the fibril concentration increased from 0.1 wt.% to 1.25 wt.%, faster adsorption kinetics (from 0.13 to 0.21) and lower interfacial tension (from 11.85 mN/m to 10.34 mN/m) were achieved. CLSM results showed that WPI fibrils can effectively absorb on the surface of oil droplets. Finally, the microstructure and in vitro lipolysis were used to evaluate the effect of fibrils entanglement on the stability of emulsion and bioaccessibility of nobiletin. At C* concentration, WPI fibrils-stabilized Pickering emulsions exhibited excellent long-term stability and were also stable at various pHs (2.0–7.0) and ionic strengths (0–200 mM). WPI fibrils-stabilized Pickering emulsions after loading nobiletin remained stable, and in vitro digestion showed that these Pickering emulsions could significantly improve the extent of lipolysis (from 36% to 49%) and nobiletin bioaccessibility (21.9% to 62.5%). This study could provide new insight into the fabrication of food-grade Pickering emulsion with good nutraceutical protection.
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Affiliation(s)
- Fangcheng Jiang
- Key Laboratory for Deep Processing of Major Grain and Oil, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (F.J.); (C.C.); (X.W.); (W.H.)
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA
| | - Chunling Chen
- Key Laboratory for Deep Processing of Major Grain and Oil, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (F.J.); (C.C.); (X.W.); (W.H.)
| | - Xinlan Wang
- Key Laboratory for Deep Processing of Major Grain and Oil, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (F.J.); (C.C.); (X.W.); (W.H.)
| | - Wenjing Huang
- Key Laboratory for Deep Processing of Major Grain and Oil, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (F.J.); (C.C.); (X.W.); (W.H.)
| | - Weiping Jin
- Key Laboratory for Deep Processing of Major Grain and Oil, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (F.J.); (C.C.); (X.W.); (W.H.)
- Correspondence: (W.J.); (Q.H.)
| | - Qingrong Huang
- Key Laboratory for Deep Processing of Major Grain and Oil, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (F.J.); (C.C.); (X.W.); (W.H.)
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA
- Correspondence: (W.J.); (Q.H.)
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22
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Nooshkam M, Varidi M, Alkobeisi F. Bioactive food foams stabilized by licorice extract/whey protein isolate/sodium alginate ternary complexes. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107488] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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23
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Zhan F, Youssef M, Shah BR, Li J, Li B. Overview of foam system: Natural material-based foam, stabilization, characterization, and applications. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107435] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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24
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Ramos‐Martínez O, González‐Cruz EM, Calderón‐Santoyo M, Ragazzo‐Sánchez JA. Polyisoprenes obtained from jackfruit latex (
Artocarpus heterophyllus
L.): Extraction and characterization. J Appl Polym Sci 2022. [DOI: 10.1002/app.52392] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Osvaldo Ramos‐Martínez
- Laboratorio Integral de Investigación en Alimentos Tecnológico Nacional de México/Instituto Tecnológico de Tepic Tepic Mexico
| | - Elda Margarita González‐Cruz
- Departamento de Estudios de Posgrado e Investigación Tecnológico Nacional de México/Instituto Tecnológico de Tlajomulco Tlajomulco de Zúñiga Mexico
| | - Montserrat Calderón‐Santoyo
- Laboratorio Integral de Investigación en Alimentos Tecnológico Nacional de México/Instituto Tecnológico de Tepic Tepic Mexico
| | - Juan Arturo Ragazzo‐Sánchez
- Laboratorio Integral de Investigación en Alimentos Tecnológico Nacional de México/Instituto Tecnológico de Tepic Tepic Mexico
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25
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Tunable self-assemblies of whey protein isolate fibrils for pickering emulsions structure regulation. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107264] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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26
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Hoppenreijs L, Fitzner L, Ruhmlieb T, Heyn T, Schild K, van der Goot AJ, Boom R, Steffen-Heins A, Schwarz K, Keppler J. Engineering amyloid and amyloid-like morphologies of β-lactoglobulin. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107301] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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27
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Wang D, Zheng X, Fan Q, Wang P, Zeng H, Zhang Y, Zheng B, Lin S. The effect of dynamic high‐pressure microfluidization on the physicochemical and digestive properties of proteins in insoluble fraction of edible bird's nest. FOOD FRONTIERS 2021. [DOI: 10.1002/fft2.126] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
Affiliation(s)
- Dehua Wang
- College of Food Science Fujian Agriculture and Forestry University Fuzhou China
| | - Xinyi Zheng
- Engineering Research Centre of Fujian‐Taiwan Special Marine Food Processing and Nutrition Ministry of Education Fuzhou Fujian China
| | - Qunyan Fan
- Engineering Research Centre of Fujian‐Taiwan Special Marine Food Processing and Nutrition Ministry of Education Fuzhou Fujian China
- Xiamen Yanzhiwu Sinong Food Co., Ltd Xiamen Fujian China
| | - Peixin Wang
- Engineering Research Centre of Fujian‐Taiwan Special Marine Food Processing and Nutrition Ministry of Education Fuzhou Fujian China
| | - Hongliang Zeng
- Engineering Research Centre of Fujian‐Taiwan Special Marine Food Processing and Nutrition Ministry of Education Fuzhou Fujian China
| | - Yi Zhang
- College of Food Science Fujian Agriculture and Forestry University Fuzhou China
- Engineering Research Centre of Fujian‐Taiwan Special Marine Food Processing and Nutrition Ministry of Education Fuzhou Fujian China
- State Key Laboratory of Food Safety Technology for Meat Products Xiamen Fujian China
| | - Baodong Zheng
- College of Food Science Fujian Agriculture and Forestry University Fuzhou China
- Engineering Research Centre of Fujian‐Taiwan Special Marine Food Processing and Nutrition Ministry of Education Fuzhou Fujian China
| | - Shaoling Lin
- College of Food Science Fujian Agriculture and Forestry University Fuzhou China
- Engineering Research Centre of Fujian‐Taiwan Special Marine Food Processing and Nutrition Ministry of Education Fuzhou Fujian China
- Key Laboratory of Marine Biotechnology of Fujian Province Institute of Oceanology Fujian Agriculture and Forestry University Fuzhou Fujian China
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28
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Chen D, Jones OG, Campanella OH. Plant protein-based fibers: Fabrication, characterization, and potential food applications. Crit Rev Food Sci Nutr 2021:1-25. [PMID: 34904477 DOI: 10.1080/10408398.2021.2004991] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
Proteins from plants have been considered as safer, healthier, and more sustainable resources than their animal counterparts. However, incomplete amino acid composition and relatively poor functionality limit their applications in foods. Structuring plant proteins to fibrous architectures enhances their physicochemical properties, which can favor various food applications. This review primarily focuses on fabrication of fibers from plant proteins via self-assembly, electrospinning, solution blow spinning, wet spinning, and high-temperature shear, as well as on several applications where such fibrous proteins assemble in quality foods. The changes of protein structure and protein-protein interactions during fiber production are discussed in detail, along with the effects of fabrication conditions and protein sources on the morphology and function of the fibers. Self-assembly requires proteolysis and subsequent peptide aggregation under specific conditions, which can be influenced by pH, salt and protein type. The spinning strategy is more scalable and produces uniformed fibers with larger length scales suitable for encapsulation, food packaging and sensor substrates. Significant progress has been made on high-temperature shear (including extrusion)-induced fibers responsible for desirable texture in meat analogues. Structuring plant proteins adds values for broadened food applications, but it remains challenging to keep processes cost-effective and environmentally friendly using food grade solvents.
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Affiliation(s)
- Da Chen
- Department of Food Science and Technology, The Ohio State University, Columbus, Ohio, USA
| | - Owen Griffith Jones
- Whistler Centre for Carbohydrate Research, Purdue University, West Lafayette, Indiana, USA.,Department of Food Science, Purdue University, West Lafayette, Indiana, USA
| | - Osvaldo H Campanella
- Department of Food Science and Technology, The Ohio State University, Columbus, Ohio, USA.,Whistler Centre for Carbohydrate Research, Purdue University, West Lafayette, Indiana, USA
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29
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Wang X, Yue C, Xu H, Guan C, Guo R, Yang X, Ma C, Shao M. Comparison of emulsifying properties of fibrils formed from whey protein concentrate following induction by nuclei and nuclei fragments. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105166] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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30
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Amani P, Karakashev SI, Grozev NA, Simeonova SS, Miller R, Rudolph V, Firouzi M. Effect of selected monovalent salts on surfactant stabilized foams. Adv Colloid Interface Sci 2021; 295:102490. [PMID: 34385000 DOI: 10.1016/j.cis.2021.102490] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2021] [Revised: 07/15/2021] [Accepted: 07/18/2021] [Indexed: 12/11/2022]
Abstract
Surfactant-stabilized foams have been at the centre of scientific research for over a century due to their ubiquitous applications in different industries. Many of these applications involve inorganic salts either due to their natural presence (e.g. use of seawater in froth floatation) or their addition (e.g. in cosmetics) to manipulate foam characteristics for the best outcomes. This paper provides a clear understanding of the effect of salts on surfactant-stabilized foams through a critical literature survey of this topic. Available literature shows a double effect of salts (LiCl, NaCl and KCl) on foam characteristics in the presence of surfactants. To elucidate the underlying mechanisms of the stabilizing effect of salts on foams, the effect of salts on surfactant-free thin liquid films is first discussed, followed by a discussion on the effect of salts on surfactant-stabilized foams with the focus on anionic surfactants. We discuss two distinctive salt concentrations, salt transition concentration in surfactant-free solutions and salt critical concentration in surfactant-laden systems to explain their effects. Using the available data in literature supported by dedicated experiments, we demonstrate the destabilizing effect of salts on foams at and above their critical concentrations in the presence of anionic surfactants. This effect is attributed to retarding the adsorption of the surfactant molecules at the interface due to the formation of nano and micro-scale aggregates.
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Affiliation(s)
- Pouria Amani
- School of Chemical Engineering, The University of Queensland, St. Lucia 4072, Australia
| | | | - Nikolay A Grozev
- Department of Physical Chemistry, University of Sofia, Sofia 1164, Bulgaria
| | | | - Reinhard Miller
- Department of Physics, Technische Universität Darmstadt, Darmstadt 64289, Germany
| | - Victor Rudolph
- School of Chemical Engineering, The University of Queensland, St. Lucia 4072, Australia
| | - Mahshid Firouzi
- Newcastle Institute for Energy and Resources, The Uniersity of Newcastle, Callaghan 2308, Australia.
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31
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Afifi HR, Mohammadi S, Mirzaei Derazi A, Moradi S, Mahmoudi Alemi F, Hamed Mahvelati E, Fouladi Hossein Abad K. A comprehensive review on critical affecting parameters on foam stability and recent advancements for foam-based EOR scenario. J Mol Liq 2021. [DOI: 10.1016/j.molliq.2021.116808] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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32
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Xu M, Du Z, Liang H, Yang Y, Li Q, Wan Z, Yang X. Adsorption and foaming properties of edible egg yolk peptide nanoparticles: Effect of particle aggregation. Curr Res Food Sci 2021; 4:270-278. [PMID: 33997793 PMCID: PMC8089773 DOI: 10.1016/j.crfs.2021.04.002] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2021] [Revised: 04/03/2021] [Accepted: 04/06/2021] [Indexed: 11/08/2022] Open
Abstract
The adsorption and foaming properties of an edible colloidal nanoparticle (EYPNs), self-assembled from the food-derived, amphiphilic egg yolk peptides, were investigated, with the aim of evaluating their potential as efficient particulate stabilizers for development of aqueous food foams. The influence of particle aggregation induced by the changes of environmental conditions (mainly the pH) on these properties of EYPN systems was determined. Our results showed that the EYPNs are a highly pH-responsive system, showing the pH-dependent particle aggregation behavior, which is found to strongly affect the interfacial adsorption and macroscopic foaming behaviors of systems. Compared to high pH (6.0–9.0), the EYPNs at low pH (2.0–5.0) showed higher surface activity with a lower equilibrated surface tension as well as a higher packing density of particles and particle aggregates at the interface, probably due to the reduced electrostatic adsorption barrier. Accordingly, the EYPNs at these low pH values exhibited significantly higher foamability and foam stability. The presence of large particle clusters and/or aggregates formed at low pH in the continuous phase may contribute to the foam stability of EYPNs. These results indicate that our edible peptide-based nanoparticle EYPNs can be used as a new class of Pickering-type foam stabilizer for the design of food foams with controlled material properties, which may have sustainable applications in foods, cosmetics, and personal care products. Edible nanoparticle EYPNs are efficient particulate stabilizers for making food foams. EYPNs have a pH-dependent particle aggregation behavior in aqueous solutions. The particle aggregation strongly affects the adsorption and foaming properties. The presence of particle aggregates contributes to the foam stability of EYPNs. The particle aggregates show higher surface activity and interfacial packing density.
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Affiliation(s)
- Mengyue Xu
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640, China
| | - Zhenya Du
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640, China
| | - Huanyin Liang
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640, China
| | - Yunyi Yang
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640, China
| | - Qing Li
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640, China
| | - Zhili Wan
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640, China.,Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, 510640, China.,Department of Chemistry, The Chinese University of Hong Kong, Shatin, N. T., Hong Kong, China
| | - Xiaoquan Yang
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640, China
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33
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Sun C, Wang C, Xiong Z, Fang Y. Properties of binary complexes of whey protein fibril and gum arabic and their functions of stabilizing emulsions and simulating mayonnaise. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102609] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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34
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Ge Z, Zhang Y, Jin X, Wang W, Wang X, Liu M, Zhang L, Zong W. Effects of dynamic high-pressure microfluidization on the physicochemical, structural and functional characteristics of Eucommia ulmoides Oliv. seed meal proteins. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110766] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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35
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Ethanol induced changes in structural, morphological, and functional properties of whey proteins isolates: Influence of ethanol concentration. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106379] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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36
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Rathod G, Amamcharla JK. Process development for a novel milk protein concentrate with whey proteins as fibrils. J Dairy Sci 2021; 104:4094-4107. [PMID: 33485682 DOI: 10.3168/jds.2020-19409] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Accepted: 11/01/2020] [Indexed: 11/19/2022]
Abstract
Milk protein concentrate (MPC) is a preferred ingredient to provide nutritional and functional benefits in various dairy and food products. Altering the protein configuration and protein-protein interactions in MPC can provide a novel functionality and may open doors for new applications. The fibrilization process converts the globular structure of whey proteins to fibrils and consequently increases viscosity and water holding capacity compared with the native protein structure. The objective of the current work was to selectively convert the whey proteins in MPC as fibrils. For this purpose, simulated control model MPC was prepared by combining solutions of micellar casein concentrate (MCC) and milk whey protein isolate (mWPI) to give casein and whey protein in an 80:20 ratio. The mWPI solution was converted to fibrils by heating at low pH, neutralized, and combined with MCC solution similar to control model MPC and termed "fibrillated model MPC." Thioflavin T fluorescence value, transmission electron microscopy, and gel electrophoresis confirmed the fibril formation and their survival after neutralization and mixing with MCC. Further, the fibrillated mWPI showed significantly higher viscosity and consistency coefficient than nonfibrillated mWPI. Similarly, fibrillated model MPC showed significantly higher viscosity and consistency coefficient compared with control model MPC. Hence, the fibrillated model MPC can be used as ingredient to increase viscosity. Heat coagulation time was found to be significantly higher for control model MPC compared with fibrillated model MPC.
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Affiliation(s)
- G Rathod
- Department of Animal Sciences and Industry, Food Science Institute, Kansas State University, Manhattan 66506
| | - J K Amamcharla
- Department of Animal Sciences and Industry, Food Science Institute, Kansas State University, Manhattan 66506.
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37
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Abreha E, Getachew P, Laillou A, Chitekwe S, Baye K. Physico-chemical and functionality of air and spray dried egg powder: implications to improving diets. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2020.1867569] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Essayas Abreha
- Center for Food Science and Nutrition, Addis Ababa University, Addis Ababa, Ethiopia
| | - Paulos Getachew
- Center for Food Science and Nutrition, Addis Ababa University, Addis Ababa, Ethiopia
| | - Arnaud Laillou
- Nutrition Section, United Nations Children’s Fund (UNICEF), Addis Ababa, Ethiopia
| | - Stanley Chitekwe
- Nutrition Section, United Nations Children’s Fund (UNICEF), Addis Ababa, Ethiopia
| | - Kaleab Baye
- Center for Food Science and Nutrition, Addis Ababa University, Addis Ababa, Ethiopia
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38
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Guan Y. Liquid Foaming Properties. Food Hydrocoll 2021. [DOI: 10.1007/978-981-16-0320-4_6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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39
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Song J, Sun C, Xiang Y, Xie Y, Mata A, Fang Y. Fabrication of Composite Structures of Lysozyme Fibril-Zein using Antisolvent Precipitation: Effects of Blending and pH Adjustment Sequences. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:11802-11809. [PMID: 32991798 DOI: 10.1021/acs.jafc.0c03757] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Antisolvent precipitation is a widely used method to fabricate prolamin-based composites. In the present study, composite structures of lysozyme amyloid fibrils with zein proteins were fabricated using the antisolvent precipitation method by applying different blending and pH adjustment sequences. Globular prolamins were bound to the amyloid fibrils to combine their respective advantages. The dynamic light scattering showed that the composites with a characteristic stabilized behavior (43.60 ± 1.75 mV ∼ 35.20 ± 0.65 mV) were formed at pH 4.0-5.0, in which noncovalent interactions between fibril and particles occurred. Two different structures: fruit tree-like structure and beaded-like structure, were presented in AFM and TEM images due to the different pH adjustment sequences, while blending sequences had negligible effect on the morphology of the composites. A fruit tree-like entity was detected for lysozyme fibril-zein composites, where its "branches" bear zein globular particles. A beaded-like structure was observed for lysozyme fibril-zein composites, where lysozyme fibril was the thread and zein aggregates were the beads. The potential mechanism of this phenomenon can be explained as the fruit tree-like structure being primarily formed through electrostatic interactions while the beaded-like structure is mainly caused by hydrophobic interactions. The composites of fruit tree-like structures hold a more promising stability than those with beaded-like structures. The results of this research would give constructive information for the fabrication of amyloid fibril-prolamin protein composites, which may exhibit the combined advantages of each components and have potential applications in encapsulation and protection of bioactive substances and stabilizing emulsions.
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Affiliation(s)
- Jingru Song
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Cuixia Sun
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yanwei Xiang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yun Xie
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Analucia Mata
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yapeng Fang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
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Cai Y, Huang L, Tao X, Su J, Chen B, Zhao M, Zhao Q, Van der Meeren P. Adjustment of the structural and functional properties of okara protein by acid precipitation. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100677] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Hu Y, He C, Jiang C, Liao Y, Xiong H, Zhao Q. Complexation with whey protein fibrils and chitosan: A potential vehicle for curcumin with improved aqueous dispersion stability and enhanced antioxidant activity. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105729] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Physico-chemical and foaming properties of nanofibrillated egg white protein and its functionality in meringue batter. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105554] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Xu Y, Yang N, Yang J, Hu J, Zhang K, Nishinari K, Phillips GO, Fang Y. Protein/polysaccharide intramolecular electrostatic complex as superior food-grade foaming agent. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105474] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Adsorption layer formation in dispersions of protein aggregates. Adv Colloid Interface Sci 2020; 276:102086. [PMID: 31895989 DOI: 10.1016/j.cis.2019.102086] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2019] [Accepted: 12/13/2019] [Indexed: 02/06/2023]
Abstract
The review discusses recent results on the adsorption of amyloid fibrils and protein microgels at liquid/fluid interfaces. The application of the shear and dilational surface rheology, atomic force microscopy and passive particle probe tracking allowed for elucidating characteristic features of the protein aggregate adsorption while some proposed hypothesis still must be examined by special methods for structural characterization. Although the distinctions of the shear surface properties of dispersions of protein aggregates from the properties of native protein solutions are higher than the corresponding distinctions of the dilational surface properties, the latter ones give a possibility to obtain new information on the formation of fibril aggregates at the water/air interface. Only the adsorption of BLG microgels and fibrils was studied in some details. The kinetic dependencies of the dynamic surface tension and dilational surface elasticity for aqueous dispersions of protein globules, protein microgels and purified fibrils are similar if the system does not contain flexible macromolecules or flexible protein fragments. In the opposite case the kinetic dependencies of the dynamic surface elasticity can be non-monotonic. The solution pH influences strongly the dynamic surface properties of the dispersions of protein aggregates indicating that the adsorption kinetics is controlled by an electrostatic adsorption barrier if the pH deviates from the isoelectric point. A special section of the review considers the possibility to apply kinetic models of nanoparticle adsorption to the adsorption of protein aggregates.
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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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Farrokhi F, Badii F, Ehsani MR, Hashemi M. Functional and thermal properties of nanofibrillated whey protein isolate as functions of denaturation temperature and solution pH. Colloids Surf A Physicochem Eng Asp 2019. [DOI: 10.1016/j.colsurfa.2019.124002] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Teklehaimanot WH, Emmambux MN. Foaming properties of total zein, total kafirin and pre-gelatinized maize starch blends at alkaline pH. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105221] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Characterizations of a pectin extracted from Premna microphylla turcz and its cold gelation with whey protein concentrate at different pHs. Int J Biol Macromol 2019; 139:818-826. [DOI: 10.1016/j.ijbiomac.2019.08.074] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2019] [Revised: 07/31/2019] [Accepted: 08/07/2019] [Indexed: 12/16/2022]
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Yan G, Wang Y, Han X, Zhang Q, Xie H, Chen J, Ji D, Mao C, Lu T. A Modern Technology Applied in Traditional Chinese Medicine: Progress and Future of the Nanotechnology in TCM. Dose Response 2019; 17:1559325819872854. [PMID: 31523205 PMCID: PMC6728682 DOI: 10.1177/1559325819872854] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2019] [Revised: 07/25/2019] [Accepted: 08/06/2019] [Indexed: 01/17/2023] Open
Abstract
The application of nanotechnology to traditional Chinese medicine (TCM) enabled
the development of Chinese medicine in the international society. The
pharmacodynamics of TCM is not only depending on its chemical constituents but
also related to its physical state such as particle size. Indeed, there is some
new pesticide effect that appeared when the medicine was being made into
nanophase. The application of nanotechnology to TCM can expand the use of a
range of Chinese medicinal materials. In this review, we introduce the concept
of nanometer TCM. We also review the preparation methods, advantages, and
development tendency of Nano-TCM; furthermore, we analyze the problems in the
process of development of Nano-TCM and put forward varies possible solutions to
solve this problems, thereby providing new thought for the development of
Nano-TCM.
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Affiliation(s)
- Guojun Yan
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, Jiangsu, China
| | - Yonglin Wang
- Yangling Demonstration Zone Hospital, Xianyang, Shanxi, China
| | - Xinxin Han
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, Jiangsu, China
| | - Qian Zhang
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, Jiangsu, China
| | - Hui Xie
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, Jiangsu, China
| | - Jun Chen
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, Jiangsu, China
| | - De Ji
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, Jiangsu, China
| | - Chunqin Mao
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, Jiangsu, China
| | - Tulin Lu
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, Jiangsu, China
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