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Shi R, Mu Z, Hu J, Jiang Z, Hou J. Non-thermal techniques as an approach to modify the structure of milk proteins and improve their functionalities: a review of novel preparation. Crit Rev Food Sci Nutr 2023:1-29. [PMID: 37811663 DOI: 10.1080/10408398.2023.2263571] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/10/2023]
Abstract
BACKGROUND Milk proteins (MPs) have been widely used in the food industry due to their excellent functionalities. However, MPs are thermal-unstable substances and their functional properties are easily affected by heat treatment. Emerging non-thermal approaches (i.e., high-pressure homogenization (HPH), ultrasound (US), pulsed electric field (PEF)) have been increasingly popular. A detailed understanding of these approaches' impacts on the structure and functionalities of MPs can provide theoretical guidance for further development to accelerate their industrialization. SCOPE AND APPROACH This review assesses the mechanisms of HPH, US and PEF technologies on the structure and functionalities of MPs from molecular, mesoscopic and macroscopic levels, elucidates the modifications of MPs by these theologies combined with other methods, and further discusses their existing issues and the development in the food filed. KEY FINDINGS AND CONCLUSIONS The structure of MPs changed after HPH, US and PEF treatment, affecting their functionalities. The changes in these properties of MPs are related to treated-parameters of used-technologies, the concentration of MPs, as well as molecular properties. Additionally, these technologies combined with other methods could obtain some outstanding functional properties for MPs. If properly managed, these theologies can be tailored for manufacturing superior functional MPs for various processing fields.
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Affiliation(s)
- Ruijie Shi
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, PR China
- Institute of BioPharmceutical Research, Liaocheng University, Liaocheng, PR China
- National Enterprise Technology Center, Inner Mongolia Mengniu Dairy (Group) Co., Ltd, Huhhot, PR China
| | - Zhishen Mu
- National Enterprise Technology Center, Inner Mongolia Mengniu Dairy (Group) Co., Ltd, Huhhot, PR China
| | - Jialun Hu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, PR China
| | - Zhanmei Jiang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, PR China
| | - Juncai Hou
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, PR China
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2
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Gao Y, Wang S, Liu H, Gu Y, Zhu J. Design and characterization of low salt myofibrillar protein-sugar beet pectin double-crosslinked gels pretreated by ultrasound and konjac glucomannan: Conformational and gelling properties. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108717] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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3
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Li M, Zhou D, Wu D, Hu X, Hu J, Geng F, Cheng L. Comparative analysis of the interaction between alpha-lactalbumin and two edible azo colorants equipped with different sulfonyl group numbers. Food Chem 2023; 416:135826. [PMID: 36893641 DOI: 10.1016/j.foodchem.2023.135826] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 01/14/2023] [Accepted: 02/27/2023] [Indexed: 03/06/2023]
Abstract
Alpha-lactalbumin (α-La) is a crucial active component in whey protein. It would be mixed with edible azo pigments during processing. Spectroscopic analyses and computer simulations were used here to characterize the interaction between acid red 27 (C27) /acidic red B (FB) and α-La. Fluorescence, thermodynamics, and energy transfer showed the binding mechanism is a static quenching with a medium affinity. This binding process occurred spontaneously and was mainly driven by hydrophobic forces. Conformation analysis showed FB led to a greater change in the secondary structure of α-La compared with C27. C27 increased and FB decreased the surface hydrophobicity of α-La. The spatial structures of complexes were visualized with computer aid. The azo colorant binds to α-La easily and deeply with a smaller space volume and dipole moment and thereby affecting the α-La conformation and functionality. This study provides a theoretical basis for the application of edible azo pigments.
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Affiliation(s)
- Mohan Li
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Dian Zhou
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Di Wu
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
| | - Xia Hu
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Jie Hu
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Fang Geng
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Lei Cheng
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
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4
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Li T, Li J, Huang Y, Qayum A, Jiang Z, Liu Z. Comparison of interaction, structure, and cell proliferation of α-lactalbumin-safflower yellow complex induced by microwave heating or conventional heating. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1846-1855. [PMID: 36347624 DOI: 10.1002/jsfa.12325] [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: 07/04/2022] [Revised: 11/03/2022] [Accepted: 11/05/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND The protein-polyphenol interaction mechanism has always been a research hotspot, but their interaction is affected by heat treatment, which is widely applied in food processing. Moreover, the effects of microwave or water-bath heating on the protein-polyphenol interaction mechanism have been not clarified. The pasteurization condition (65 °C, 30 min) was selected to compare the effects of microwave or water bath on binding behavior, structure, and cell proliferation between α-lactalbumin (α-LA) and safflower yellow (SY), thus providing a guide for the selection of functional dairy processing conditions. RESULTS Microwave heat treatment of α-LA-SY resulted in stronger fluorescence quenching than that of conventional heat treatment. Moreover, the binding constant Ka of all α-LA-SY samples was augmented significantly after microwave or water bath treatment, and microwave-heated α-LA-SY showed the maximum Ka . Fourier transform infrared spectroscopy showed that microwave heating resulted in more ordered structures of α-LA into its disordered structures than water bath heating. However, the ferric reducing antioxidant power and chroma value of α-LA-SY were more reduced by microwave heating than by water bath heating. Moreover, microwave heating facilitated the cell proliferation of α-LA-SY compared with water bath treatment. CONCLUSION It was demonstrated that microwave heating promoted interaction between α-LA and SY more than water bath heating did. Microwave heat treatment was a safe and effective way to enhance the binding affinity of α-LA to SY, being a potential application in food industry. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Tianqi Li
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co. Ltd, Shanghai, China
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Harbin, People's Republic of China
| | - Jinzhe Li
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Harbin, People's Republic of China
| | - Yuxuan Huang
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Harbin, People's Republic of China
| | - Abdul Qayum
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Harbin, People's Republic of China
| | - Zhanmei Jiang
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co. Ltd, Shanghai, China
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Harbin, People's Republic of China
| | - Zhenmin Liu
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co. Ltd, Shanghai, China
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5
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Li A, Guo Z, Wang Z, Yang Q, Wen L, Xiang X, Kan J. Effect of multiple-frequency ultrasound-assisted transglutaminase dual modification on the structural, functional characteristics and application of Qingke protein. ULTRASONICS SONOCHEMISTRY 2023; 94:106317. [PMID: 36738695 PMCID: PMC9932472 DOI: 10.1016/j.ultsonch.2023.106317] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 01/13/2023] [Accepted: 01/30/2023] [Indexed: 06/18/2023]
Abstract
Qingke protein rich in restricted amino acids such as lysine, while the uncoordination of ratio of glutenin and gliadin in Qingke protein has a negative impact on its processing properties. In this study, the effect of multiple-frequency ultrasound combined with transglutaminase treatment on the functional and structural properties of Qingke protein and its application in noodle manufacture were investigated. The results showed that compared with the control, ultrasound-assisted transglutaminase dual modification significantly increased the water and oil holding capacity, apparent viscosity, foaming ability, and emulsifying activity index of Qingke protein, which exhibited a higher storage modulus G' (P < 0.05). Meanwhile, ultrasound combined with transglutaminase treatment enhanced the cross-linking degree of Qingke protein (P < 0.05), as shown by decreased free amino group and free sulfhydryl group contents, and increased disulfide bond content. Moreover, after the ultrasound-assisted transglutaminase dual modification treatment, the fluorescence intensity, the contents of α-helix and random coil in the secondary structure of Qingke protein significantly decreased, while the β-sheet content increased (P < 0.05) compared with control. SDS-PAGE results showed that the bands of Qingke protein treated by ultrasound combined with transglutaminase became unclear. Furthermore, the quality of Qingke noodles made with Qingke powder (140 g/kg dual modified Qingke protein mixed with 860 g/kg extracted Qingke starch) and wheat gluten 60-70 g/kg was similar to that of wheat noodles. In summary, multiple-frequency ultrasound combined with transglutaminase dual modification can significantly improve the physicochemical properties of Qingke protein and the modified Qingke proteins can be used as novel ingredients for Qingke noodles.
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Affiliation(s)
- Aijun Li
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China
| | - Zehang Guo
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China
| | - Zhirong Wang
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, PR China
| | - Qingqing Yang
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China
| | - Leyan Wen
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China
| | - Xuwen Xiang
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China
| | - Jianquan Kan
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agri-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China.
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6
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Chrysanthou A, Kanso H, Zhong W, Shang L, Gautrot JE. Supercharged Protein Nanosheets for Cell Expansion on Bioemulsions. ACS APPLIED MATERIALS & INTERFACES 2023; 15:2760-2770. [PMID: 36598358 PMCID: PMC9869332 DOI: 10.1021/acsami.2c20188] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/09/2022] [Accepted: 12/21/2022] [Indexed: 05/27/2023]
Abstract
Cell culture at liquid-liquid interfaces, for example, at the surface of oil microdroplets, is an attractive strategy to scale up adherent cell manufacturing while replacing the use of microplastics. Such a process requires the adhesion of cells at interfaces stabilized and reinforced by protein nanosheets displaying not only high elasticity but also presenting cell adhesive ligands able to bind integrin receptors. In this report, supercharged albumins are found to form strong elastic protein nanosheets when co-assembling with the co-surfactant pentafluorobenzoyl chloride (PFBC) and mediate extracellular matrix (ECM) protein adsorption and cell adhesion. The interfacial mechanical properties and elasticity of supercharged nanosheets are characterized by interfacial rheology, and behaviors are compared to those of native bovine serum albumin, human serum albumin, and α-lactalbumin. The impact of PFBC on such assembly is investigated. ECM protein adsorption to resulting supercharged nanosheets is then quantified via surface plasmon resonance and fluorescence microscopy, demonstrating that the dual role supercharged albumins are proposed to play as scaffold protein structuring liquid-liquid interfaces and substrates for the capture of ECM molecules. Finally, the adhesion and proliferation of primary human epidermal stem cells are investigated, at pinned droplets, as well as on bioemulsions stabilized by corresponding supercharged nanosheets. This study demonstrates the potential of supercharged proteins for the engineering of biointerfaces for stem cell manufacturing and draws structure-property relationships that will guide further engineering of associated systems.
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Affiliation(s)
- Alexandra Chrysanthou
- Institute
of Bioengineering, Queen Mary, University
of London, Mile End Road, London E1 4NS, U.K.
- School
of Engineering and Materials Science, Queen
Mary, University of London, Mile End Road, London E1 4NS, U.K.
| | - Hassan Kanso
- Institute
of Bioengineering, Queen Mary, University
of London, Mile End Road, London E1 4NS, U.K.
- School
of Engineering and Materials Science, Queen
Mary, University of London, Mile End Road, London E1 4NS, U.K.
| | - Wencheng Zhong
- State
Key Laboratory of Solidification Processing, School of Materials Science
and Engineering, Northwestern Polytechnical
University and Shaanxi Joint Laboratory of Graphene (NPU), Xi’an 710072, China
| | - Li Shang
- State
Key Laboratory of Solidification Processing, School of Materials Science
and Engineering, Northwestern Polytechnical
University and Shaanxi Joint Laboratory of Graphene (NPU), Xi’an 710072, China
- NPU-QMUL
Joint Research Institute of Advanced Materials and Structures (JRI-AMAS), Northwestern Polytechnical University, Xi’an 710072, China
| | - Julien E. Gautrot
- Institute
of Bioengineering, Queen Mary, University
of London, Mile End Road, London E1 4NS, U.K.
- School
of Engineering and Materials Science, Queen
Mary, University of London, Mile End Road, London E1 4NS, U.K.
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7
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Taha A, Mehany T, Pandiselvam R, Anusha Siddiqui S, Mir NA, Malik MA, Sujayasree OJ, Alamuru KC, Khanashyam AC, Casanova F, Xu X, Pan S, Hu H. Sonoprocessing: mechanisms and recent applications of power ultrasound in food. Crit Rev Food Sci Nutr 2023; 64:6016-6054. [PMID: 36591874 DOI: 10.1080/10408398.2022.2161464] [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] [Indexed: 01/03/2023]
Abstract
There is a growing interest in using green technologies in the food industry. As a green processing technique, ultrasound has a great potential to be applied in many food applications. In this review, the basic mechanism of ultrasound processing technology has been discussed. Then, ultrasound technology was reviewed from the application of assisted food processing methods, such as assisted gelation, assisted freezing and thawing, assisted crystallization, and other assisted applications. Moreover, ultrasound was reviewed from the aspect of structure and property modification technology, such as modification of polysaccharides and fats. Furthermore, ultrasound was reviewed to facilitate beneficial food reactions, such as glycosylation, enzymatic cross-linking, protein hydrolyzation, fermentation, and marination. After that, ultrasound applications in the food safety sector were reviewed from the aspect of the inactivation of microbes, degradation of pesticides, and toxins, as well inactivation of some enzymes. Finally, the applications of ultrasound technology in food waste disposal and environmental protection were reviewed. Thus, some sonoprocessing technologies can be recommended for the use in the food industry on a large scale. However, there is still a need for funding research and development projects to develop more efficient ultrasound devices.
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Affiliation(s)
- Ahmed Taha
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
- Department of Functional Materials and Electronics, State Research Institute Center for Physical Sciences and Technology (FTMC), State Research Institute, Vilnius, Lithuania
- Department of Food Science, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria, Egypt
| | - Taha Mehany
- Food Technology Department, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications, Alexandria, Egypt
- Department of Chemistry, University of La Rioja, Logroño, Spain
| | - Ravi Pandiselvam
- Physiology, Biochemistry, and Post-Harvest Technology Division, ICAR -Central Plantation Crops Research Institute, Kasaragod, India
| | - Shahida Anusha Siddiqui
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
- DIL e.V.-German Institute of Food Technologies, Quakenbrück, Germany
| | - Nisar A Mir
- Department of Biotechnology Engineering and Food Technology, University Institute of Engineering (UIE), Chandigarh University, Mohali, India
| | - Mudasir Ahmad Malik
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Malda, India
| | - O J Sujayasree
- Division of Post-Harvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | | | | | - Federico Casanova
- Food Production Engineering, National Food Institute, Technical University of Denmark, Kongens Lyngby, Denmark
| | - Xiaoyun Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Siyi Pan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Hao Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
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8
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Effect of pH on the conformational structure of cytochrome c and subsequent enzymatic cross-linking catalyzed by laccase. ELECTRON J BIOTECHN 2022. [DOI: 10.1016/j.ejbt.2022.07.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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9
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Chen W, Ma H, Wang YY. Recent advances in modified food proteins by high intensity ultrasound for enhancing functionality: Potential mechanisms, combination with other methods, equipment innovations and future directions. ULTRASONICS SONOCHEMISTRY 2022; 85:105993. [PMID: 35367738 PMCID: PMC8983432 DOI: 10.1016/j.ultsonch.2022.105993] [Citation(s) in RCA: 29] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/23/2022] [Revised: 03/15/2022] [Accepted: 03/26/2022] [Indexed: 05/21/2023]
Abstract
High intensity ultrasound (HIU) is an efficient and green technology that has recently received enormous research attention for modification of food proteins. However, there are still several knowledge gaps in the possible mechanisms, synergistic effects of HIU with other strategies and improvement of HIU equipment that contribute to its application in the food industry. This review focuses on the recent research progress on the effects and potential mechanisms of HIU on the structure (including secondary and tertiary structure) and functionality (including solubility, emulsibility, foamability, and gelability) of proteins. Furthermore, the combination methods and innovations of HIU equipment for proteins modification in recent years are also detailed. Meanwhile, the possible future trends of food proteins modification by HIU are also considered and proposed.
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Affiliation(s)
- Wenqing Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China.
| | - Yao-Yao Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
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10
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Zhang W, Zhao P, Li J, Wang X, Hou J, Jiang Z. Effects of ultrasound synergized with microwave on structure and functional properties of transglutaminase-crosslinked whey protein isolate. ULTRASONICS SONOCHEMISTRY 2022; 83:105935. [PMID: 35114555 PMCID: PMC8818559 DOI: 10.1016/j.ultsonch.2022.105935] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/15/2021] [Revised: 01/18/2022] [Accepted: 01/23/2022] [Indexed: 05/08/2023]
Abstract
In the present study, ultrasound (400 W, U), microwave heating (75 ℃ for 15 min, M) and ultrasound synergized with microwave heating (UM) pretreatments of whey protein isolate (WPI) were applied to investigate and compare their influence on structure, physicochemical and functional characteristic of transglutaminase (TGase)-induced WPI. From the results of size exclusion chromatography, it could be seen that all three physical pretreatments could promote the formation of polymers in TGase cross-linked WPI, whose polymer amounts were increased by the order of U, UM and M pretreatment. Among three physical methods, M pretreatment had the strongest effect on structure and functional characteristics of TGase-induced WPI. Furthermore, compared with TGase-induced WPI, α-helix and β-turn of M-treated TGase-induced WPI (M-WPI-TGase) were reduced by 7.86% and 2.93%, whereas its β-sheet and irregular curl were increased by 15.37% and 7.23%. Zeta potential, emulsion stability and foaming stability of M-WPI-TGase were increased by 7.8%, 59.27% and 28.95%, respectively. This experiment exhibited that M was a more effective pretreatment method than U, UM for WPI, which could promote its reaction with TGase and improve its functional properties.
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Affiliation(s)
- Wenjuan Zhang
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, Harbin 150030, PR China
| | - Panpan Zhao
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, Harbin 150030, PR China
| | - Jinzhe Li
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, Harbin 150030, PR China
| | - Xindi Wang
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, Harbin 150030, PR China
| | - Juncai Hou
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, Harbin 150030, PR China.
| | - Zhanmei Jiang
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, Harbin 150030, PR China.
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11
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Comparison of interaction mechanism between chlorogenic acid/luteolin and glutenin/gliadin by multi-spectroscopic and thermodynamic methods. J Mol Struct 2021. [DOI: 10.1016/j.molstruc.2021.131219] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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12
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Investigation on the Anaphylaxis and Anti-Digestive Stable Peptides Identification of Ultrasound-Treated α-Lactalbumin during In-Vitro Gastroduodenal Digestion. Foods 2021; 10:foods10112760. [PMID: 34829039 PMCID: PMC8623493 DOI: 10.3390/foods10112760] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2021] [Revised: 11/05/2021] [Accepted: 11/07/2021] [Indexed: 12/15/2022] Open
Abstract
Our previous studies indicated that ultrasound treatment can increase the anaphylaxis of protein. However, investigation on the anaphylaxis changes of ultrasound-treated α-lactalbumin (ALA) during digestion is lacking. The anaphylaxis of ultrasound-treated ALA and its digesta was investigated. The anti-digestive stable peptides were identified by high-resolution mass spectrometry. Ultrasound induced the tertiary structure of ALA to unfold and increased its anaphylaxis. During digestion, the anaphylaxis of both gastric and gastroduodenal digesta was further increased. There are two reasons for this phenomenon. On the one hand, linear epitopes played an important role in affecting anaphylaxis compared with the conformational epitope, and some linear epitopes were still retained on the anti-digestive stable peptides produced after gastroduodenal digestion, resulting in increased anaphylaxis after digestion. On the other hand, the presence of intact ALA molecules after digestion still remained strong anaphylaxis. Compared with the digesta of untreated ALA, the digesta of ultrasound-treated ALA possessed higher anaphylaxis. The results indicated that ultrasound increased the anaphylaxis of ALA during digestion.
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13
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Tong P, Xu X, Liu K, Chen H, Gao J. Denatured pre-treatment assisted polyphenol oxidase-catalyzed cross-linking: effects on the cross-linking potential, structure, allergenicity and functional properties of OVA. Food Funct 2021; 12:10083-10096. [PMID: 34518852 DOI: 10.1039/d1fo01809d] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
To evaluate the impacts of denatured pre-treatments (heating and denaturants) on cross-linking and the combined effect of pre-treatment and cross-linking on the structure, allergenicity and functional properties of OVA, OVA was pre-treated in different ways and then cross-linked. Results showed that the cross-linking reaction was obviously promoted with heating at 100 °C for 5 min or 0.5% of SDS as the pretreatment. Due to the coordinated process of pre-treatments and cross-linking, the secondary structure was changed and the gastrointestinal digestion of OVA was promoted. Meanwhile, the emulsifying properties, foaming properties, and antioxidant properties of OVA were remarkably improved. Furthermore, the IgG and IgE binding capacities of OVA, as well as the OVA-induced degranulation capacity of KU812 were all significantly decreased. However, upon comparing the cross-linking assisted by two different pre-treatments, it was seen that heating at 100 °C for 5 min was better than being treated with 0.5% of SDS in reducing the potential allergenicity of OVA. Therefore, we concluded that heat denaturation (at 100 °C for 5 min) assisted enzymatic cross-linking may provide a new cross-linking method to develop hypoallergenic foods with good functional properties.
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Affiliation(s)
- Ping Tong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, P.R. China.
| | - Xiaoqian Xu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, P.R. China. .,College of Food Science & Technology, Nanchang University, Nanchang 330031, P R. China.
| | - Ke Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, P.R. China. .,College of Food Science & Technology, Nanchang University, Nanchang 330031, P R. China.
| | - Hongbing Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, P.R. China. .,Jiangxi-OAI Joint Research Institute, Nanchang University, Nanchang 330047, P.R. China
| | - Jinyan Gao
- College of Food Science & Technology, Nanchang University, Nanchang 330031, P R. China.
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14
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Chen W, Yu H, Shi R, Chenglong Ma, Gantumur MA, Qayum A, Bilawal A, Liang G, Oh KC, Jiang Z, Hou J. Comparison of carrying mechanism between three fat-soluble vitamins and alpha-lactalbumin: Effects on structure and physicochemical properties of alpha-lactalbumin. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106662] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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Carrillo-Lopez LM, Garcia-Galicia IA, Tirado-Gallegos JM, Sanchez-Vega R, Huerta-Jimenez M, Ashokkumar M, Alarcon-Rojo AD. Recent advances in the application of ultrasound in dairy products: Effect on functional, physical, chemical, microbiological and sensory properties. ULTRASONICS SONOCHEMISTRY 2021; 73:105467. [PMID: 33508590 PMCID: PMC7840480 DOI: 10.1016/j.ultsonch.2021.105467] [Citation(s) in RCA: 57] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/04/2020] [Revised: 01/06/2021] [Accepted: 01/07/2021] [Indexed: 05/03/2023]
Abstract
Alternative methods for improving traditional food processing have increased in the last decades. Additionally, the development of novel dairy products is gaining importance due to an increased consumer demand for palatable, healthy, and minimally processed products. Ultrasonic processing or sonication is a promising alternative technology in the food industry as it has potential to improve the technological and functional properties of milk and dairy products. This review presents a detailed summary of the latest research on the impact of high-intensity ultrasound techniques in dairy processing. It explores the ways in which ultrasound has been employed to enhance milk properties and processes of interest to the dairy industry, such as homogenization, emulsification, yogurt and fermented beverages production, and food safety. Special emphasis has been given to ultrasonic effects on milk components; fermentation and spoilage by microorganisms; and the technological, functional, and sensory properties of dairy foods. Several current and potential applications of ultrasound as a processing technique in milk applications are also discussed in this review.
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Affiliation(s)
- Luis M Carrillo-Lopez
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua, Chih. 31453, Mexico; National Council of Science and Technology, Av. Insurgentes Sur 1582, Col. Crédito Constructor, Del. Benito Juárez, Ciudad de México C.P. 03940, Mexico
| | - Ivan A Garcia-Galicia
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua, Chih. 31453, Mexico
| | - Juan M Tirado-Gallegos
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua, Chih. 31453, Mexico
| | - Rogelio Sanchez-Vega
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua, Chih. 31453, Mexico
| | - Mariana Huerta-Jimenez
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua, Chih. 31453, Mexico; National Council of Science and Technology, Av. Insurgentes Sur 1582, Col. Crédito Constructor, Del. Benito Juárez, Ciudad de México C.P. 03940, Mexico.
| | | | - Alma D Alarcon-Rojo
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua, Chih. 31453, Mexico.
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Zhuang M, Ren D, Guo H, Wang Z, Zhang S, Zhang X, Gong X. Degradation of 2,4-dichlorophenol contaminated soil by ultrasound-enhanced laccase. ENVIRONMENTAL TECHNOLOGY 2021; 42:1428-1437. [PMID: 31530251 DOI: 10.1080/09593330.2019.1669723] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/23/2019] [Accepted: 09/13/2019] [Indexed: 06/10/2023]
Abstract
In this paper, ultrasound was used to enhance the degradation effect of laccase for 2,4-dichlorophenol (2,4-DCP) in soil. The degradation effect and mechanism of the ultrasound-enhanced laccase were investigated. From the results, the degradation rate of 2,4-DCP can reach as high as 51.7% under the following conditions: reaction period was 21 h, pH = 5.5, ultrasound power was 240 W, duty cycle was 50%, and moisture content was 50%. Using the ultrasound-enhanced laccase, the degradation rate of 2,4-DCP was significantly higher than that using only laccase or only ultrasound. In addition, when ultrasound was used, the optimum pH for the degradation of 2,4-DCP using laccase was increased, making the degradation technology more practical. The analysis results from high-performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry (GC-MS) revealed the degradation pathway of 2,4-DCP in soil: first, 2,4-DCP gradually became phenol through dechlorination, then the small molecular organic matter was generated from the hydroxyl radical or laccase reaction.
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Affiliation(s)
- Mengjuan Zhuang
- College of Resources and Environmental Engineering, Wuhan University of Science and Technology, Hubei, People's Republic of China
- Hubei Key Laboratory for Efficient Utilization and Agglomeration of metallurgic Mineral Resources, Hubei, People's Republic of China
| | - Dajun Ren
- College of Resources and Environmental Engineering, Wuhan University of Science and Technology, Hubei, People's Republic of China
- Hubei Key Laboratory for Efficient Utilization and Agglomeration of metallurgic Mineral Resources, Hubei, People's Republic of China
| | - Huiwen Guo
- College of Resources and Environmental Engineering, Wuhan University of Science and Technology, Hubei, People's Republic of China
- Hubei Key Laboratory for Efficient Utilization and Agglomeration of metallurgic Mineral Resources, Hubei, People's Republic of China
| | - Zhaobo Wang
- College of Resources and Environmental Engineering, Wuhan University of Science and Technology, Hubei, People's Republic of China
- Hubei Key Laboratory for Efficient Utilization and Agglomeration of metallurgic Mineral Resources, Hubei, People's Republic of China
| | - Shuqin Zhang
- College of Resources and Environmental Engineering, Wuhan University of Science and Technology, Hubei, People's Republic of China
- Hubei Key Laboratory for Efficient Utilization and Agglomeration of metallurgic Mineral Resources, Hubei, People's Republic of China
| | - Xiaoqing Zhang
- College of Resources and Environmental Engineering, Wuhan University of Science and Technology, Hubei, People's Republic of China
- Hubei Key Laboratory for Efficient Utilization and Agglomeration of metallurgic Mineral Resources, Hubei, People's Republic of China
| | - Xiangyi Gong
- College of Resources and Environmental Engineering, Wuhan University of Science and Technology, Hubei, People's Republic of China
- Hubei Key Laboratory for Efficient Utilization and Agglomeration of metallurgic Mineral Resources, Hubei, People's Republic of China
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Qayum A, Li M, Shi R, Bilawal A, Gantumur MA, Hussain M, Ishfaq M, Waqas Ali Shah S, Jiang Z, Hou J. Laccase cross-linking of sonicated α-Lactalbumin improves physical and oxidative stability of CLA oil in water emulsion. ULTRASONICS SONOCHEMISTRY 2021; 71:105365. [PMID: 33125963 PMCID: PMC7786593 DOI: 10.1016/j.ultsonch.2020.105365] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/17/2020] [Revised: 09/06/2020] [Accepted: 10/02/2020] [Indexed: 05/08/2023]
Abstract
α-lactalbumin was modified by ultrasound (US, 20 kHz, 43 ± 3.4 W/cm-2) pre-treatments (0, 15, 30 and 60 min) and laccase cross-linking of sonicated α-lactalbumin was used to evaluate the physical and oxidative stability of conjugated linoleic acid (CLA) emulsions. The emulsions prepared with laccase cross-linking US-α-lactalbumin (α-lactalbumin treated with US pre-treatment) and US-α-lactalbumin were scrutinized for oxidative and physical stability at room temperature for two weeks of storage. Laccase cross-linking US-α-lactalbumin (Lac-US-α-lactalbumin) revealed improved physical stability in comparison with US-α-lactalbumin, specified by droplet size, structural morphology, adsorbed protein, emulsifying properties and creaming index. SDS-PAGE analysis showed that there was formation of polymers in Lac-US-α-lactalbumin emulsion. Surface hydrophobicity of Lac-US-α-lactalbumin was higher than that of US-α-lactalbumin, and gradually enhanced with the increase of ultrasound time. More importantly, the measurements of peroxide values and conjugated dienes were used to study the oxidative stability of the CLA emulsions. The Lac-US-α-lactalbumin emulsion proved to be reducing the synthesis of fatty acid hydroperoxides and less conjugated dienes compared to the native and US-α-lactalbumin emulsions. This study revealed that the combination of US pre-treatment and laccase cross-linking might be an effective technique for the modification of CLA emulsions.
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Affiliation(s)
- Abdul Qayum
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, Harbin 150030, PR China
| | - Meng Li
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, Harbin 150030, PR China
| | - Ruijie Shi
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, Harbin 150030, PR China
| | - Akhunzada Bilawal
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, Harbin 150030, PR China
| | - Munkh-Amgalan Gantumur
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, Harbin 150030, PR China
| | - Muhammad Hussain
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, Harbin 150030, PR China
| | - Muhammad Ishfaq
- Heilongjiang Key Laboratory for Animal Disease Control and Pharmaceutical Development, College of Veterinary Medicine, Northeast Agricultural University, Harbin 150030, PR China
| | - Syed Waqas Ali Shah
- College of Animal Science and Technology, Northeast Agricultural University, Harbin 150030 PR China
| | - Zhanmei Jiang
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, Harbin 150030, PR China.
| | - Juncai Hou
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, Harbin 150030, PR China.
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Qayum A, Hussain M, Li M, Li J, Shi R, Li T, Anwar A, Ahmed Z, Hou J, Jiang Z. Gelling, microstructure and water-holding properties of alpha-lactalbumin emulsion gel: Impact of combined ultrasound pretreatment and laccase cross-linking. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106122] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Jiang Z, Li T, Ma L, Chen W, Yu H, Abdul Q, Hou J, Tian B. Comparison of interaction between three similar chalconoids and α-lactalbumin: Impact on structure and functionality of α-lactalbumin. Food Res Int 2020; 131:109006. [DOI: 10.1016/j.foodres.2020.109006] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2019] [Revised: 01/08/2020] [Accepted: 01/12/2020] [Indexed: 12/31/2022]
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Chai TT, Xiao J, Dass SM, Wong FC. Laccase-catalyzed, Phytochemical-mediated Protein Crosslinking Conjugates. EFOOD 2020. [DOI: 10.2991/efood.k.200218.001] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022] Open
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Ma L, Li A, Li T, Li M, Wang X, Hussain MA, Qayum A, Jiang Z, Hou J. Structure and characterization of laccase-crosslinked α-lactalbumin: Impacts of high pressure homogenization pretreatment. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108843] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Effect of ultrasound on the structure and functional properties of transglutaminase-crosslinked whey protein isolate exposed to prior heat treatment. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2018.08.007] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Su J, Castro TG, Noro J, Fu J, Wang Q, Silva C, Cavaco-Paulo A. The effect of high-energy environments on the structure of laccase-polymerized poly(catechol). ULTRASONICS SONOCHEMISTRY 2018; 48:275-280. [PMID: 30080551 DOI: 10.1016/j.ultsonch.2018.05.033] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/27/2018] [Revised: 05/21/2018] [Accepted: 05/28/2018] [Indexed: 06/08/2023]
Abstract
The laccase polymerization of catechol was performed using different reactors namely a water bath (WB), an ultrasonic bath (US) and a high-pressure homogenizer (HPH). The total content of free OH and the MALDI-TOF spectra of polymers obtained demonstrated that reactions are favored in the presence of high-energy environments. Higher conversion yields and polymerization degrees (DP) were obtained after polymerization using US or HPH. Molecular dynamic simulation studies supported these findings by revealing a more open enzyme active site upon environments with high molecular agitation. The higher mass transport generated by US and HPH is the main feature responsible for a higher substrate accessibility to the enzyme which contributed to produce longer polymers.
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Affiliation(s)
- Jing Su
- International Joint Research Laboratory for Textile and Fiber Bioprocesses, Jiangnan University, Wuxi 214122, China; Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Tarsila G Castro
- Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Jennifer Noro
- Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Jiajia Fu
- International Joint Research Laboratory for Textile and Fiber Bioprocesses, Jiangnan University, Wuxi 214122, China
| | - Qiang Wang
- International Joint Research Laboratory for Textile and Fiber Bioprocesses, Jiangnan University, Wuxi 214122, China
| | - Carla Silva
- Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Artur Cavaco-Paulo
- International Joint Research Laboratory for Textile and Fiber Bioprocesses, Jiangnan University, Wuxi 214122, China; Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal.
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