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Wang K, Sun H, Cui Z, Wang J, Hou J, Lu F, Liu Y. Lactoferrin-Chitosan Composite Hydrogels Induced by Microbial Transglutaminase: Potential Delivery Systems for Thermosensitive Bioactive Substances. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:14302-14314. [PMID: 38865607 DOI: 10.1021/acs.jafc.4c01551] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2024]
Abstract
In this work, lactoferrin (LF)-chitosan (CS) composite hydrogels with good loading capacity of thermosensitive bioactive substances were successfully obtained by microbial transglutaminase (MTG)-induced cross-linking. We evaluated the rheological, textural, and microstructural characteristics of the composite hydrogels under different conditions. The results demonstrated that the concentrations of LF and CS as well as the amount of MTG could regulate the textural properties, rheological properties, and water holding capability. The results of FTIR and fluorescence spectroscopy indicated that the main interactions within the composite gel were hydrogen and isopeptide bonds. Additionally, in vitro digestion simulation results verified that riboflavin kept stable in stomach due to the protection of LF-CS composite hydrogels and was released in small intestine. These results suggested that thermosensitive bioactive substance could be encapsulated and delivered by the LF-CS composite hydrogel, which could be applied in lots of potential applications in functional food as a new material.
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Affiliation(s)
- Kangning Wang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, P. R. China
| | - Hui Sun
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, P. R. China
| | - Zhihan Cui
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, P. R. China
| | - Jiahui Wang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, P. R. China
| | - Jiayi Hou
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, P. R. China
| | - Fuping Lu
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, P. R. China
| | - Yihan Liu
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, P. R. China
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Demircan H, Oral RA, Toker OS, Palabiyik I. Investigation of the Effects of Phenolic Extracts Obtained from Agro-Industrial Food Wastes on Gelatin Modification. ACS OMEGA 2024; 9:20263-20276. [PMID: 38737019 PMCID: PMC11080024 DOI: 10.1021/acsomega.4c00690] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/21/2024] [Revised: 04/03/2024] [Accepted: 04/10/2024] [Indexed: 05/14/2024]
Abstract
In this study, modified bovine gelatin was produced using the alkaline technique with four different oxidized agro-industrial food waste (pomegranate peel (PP), grape pomace and seed (GP), black tea (BT), and green tea (GT)) phenolic extracts (AFWEs) at three different concentrations (1, 3, and 5% based on dry gelatin). The effect of waste type and concentration on the textural, rheological, emulsifying, foaming, swelling, and color properties of gelatin, as well as its total phenolic content and antioxidant activity, was investigated. Significant improvement in gel strength, thermal stability, and gelation rate of gelatin was achieved by modification with oxidized agro-industrial waste extracts. Compared to the control sample, 46.24% higher bloom strength in the GT5 sample, 5.29 and 6.01 °C higher gelling and melting temperatures in the PP5 sample, respectively, and 85.70% lower tmodel value in the GT3 sample were observed. Additionally, the total phenolic content, antioxidant activity, foam, and emulsion properties of the modified gels increased significantly. This study revealed that gelatins with improved technological and functional properties can be produced by using oxidized phenolic extracts obtained from agricultural industrial food wastes as cross-linking agents in the modification of gelatin.
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Affiliation(s)
- Huseyin Demircan
- Faculty
of Engineering and Natural Science, Department of Food Engineering, Bursa Technical University, 16310 Bursa, Turkey
- Faculty
of Chemical and Metallurgical Engineering, Department of Food Engineering, Yildiz Technical University, 34210 Istanbul, Turkey
| | - Rasim A. Oral
- Faculty
of Engineering and Natural Science, Department of Food Engineering, Bursa Technical University, 16310 Bursa, Turkey
| | - Omer S. Toker
- Faculty
of Chemical and Metallurgical Engineering, Department of Food Engineering, Yildiz Technical University, 34210 Istanbul, Turkey
| | - Ibrahim Palabiyik
- Faculty
of Agriculture, Department of Food Engineering, Tekirdağ Namık Kemal University, 59030 Tekirdağ, Turkey
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Lin M, Cui Y, Shi L, Li Z, Liu S, Liu Z, Weng W, Ren Z. Characteristics of hairtail surimi gels treated with myofibrillar protein-stabilized Pickering emulsions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4251-4259. [PMID: 38311866 DOI: 10.1002/jsfa.13308] [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: 12/05/2023] [Revised: 12/26/2023] [Accepted: 01/15/2024] [Indexed: 02/06/2024]
Abstract
BACKGROUND Hairtail (Trichiurus haumela) surimi exhibits poor gelation properties and a dark gray appearance, which hinder its utilization in high-quality surimi gel products. The effect of Pickering emulsions stabilized by myofibrillar proteins (MPE) on the gel properties of hairtail surimi has been unclear. In particular, the impact of MPE under NaCl and KCl treatments on the quality of hairtail surimi gels requires further elucidation. RESULTS Pickering emulsions stabilized by myofibrillar proteins and treated with NaCl or KCl (Na-MPE, K-MPE) were added to hairtail surimi in amounts of 10-70 g kg-1. The addition of 50 g kg-1 Na-MPE and K-MPE improved the gel strength, textural properties, whiteness, and water-holding capacity (WHC) of hairtail surimi. The relative content of β-turn and β-sheet in the surimi gels increased and the relative content of random coils and α-helix decreased with the addition of oil. The addition of Na-MPE and K-MPE did not affect the secondary structure of surimi gels but stimulated the gelation of hairtail surimi gels. Hairtail surimi containing K-MPE demonstrated similar performance in terms of hardness, microstructure, and WHC compared with the addition of Na-MPE. CONCLUSION The quality of hairtail surimi gels can be improved by the addition of Na-MPE or K-MPE. The K-MPE proved to be an effective option for enhancing the properties of hairtail surimi gels at 50 g kg-1 to replace Na-MPE. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Min Lin
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China
| | - Yaqing Cui
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China
| | - Linfan Shi
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China
- Engineering Research Center of the Modern Technology for Eel Industry, Ministry of Education, Beijing, China
| | - Zhanming Li
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, China
| | - Shuji Liu
- Fisheries Research Institute of Fujian // Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province // Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resource, Xiamen, China
| | - Zhiyu Liu
- Fisheries Research Institute of Fujian // Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province // Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resource, Xiamen, China
| | - Wuyin Weng
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China
| | - Zhongyang Ren
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China
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Yang W, He Y, Tian Y, Xiong H, Zhang C, Sun Y. Characterization and Mechanism of a Novel Rice Protein Peptide (AHVGMSGEEPE) Calcium Chelate in Enhancing Calcium Absorption in Caco-2 Cells. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:8569-8580. [PMID: 38563891 DOI: 10.1021/acs.jafc.3c09916] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/04/2024]
Abstract
Rice protein peptides (RPP) are a potentially valuable source of high-quality calcium chelating properties. However, there is a lack of information regarding the calcium-absorption-promoting effect of RPP and its underlying mechanism. The present study adopted molecular docking methodologies to analyze the 10 most potent peptide segments from RPP. Results revealed that the peptide AHVGMSGEEPE (AHV) displayed optimal calcium binding properties (calcium-chelating capacity 55.69 ± 0.66 mg/g). Quantum chemistry analysis revealed that the AHV peptide effectively binds and forms stable complexes with calcium via the carbonyl oxygen atoms in valine at position 3 and the carbonyl of the C-terminal carboxyl group of glutamate at position 11. The spectral analysis results indicated that AHV may bind to calcium through carboxyl oxygen atoms, resulting in a transition from a smooth surface block-like structure to a dense granular structure. Furthermore, this study demonstrated that the 4 mmol/L AHV-Ca chelate (61.75 ± 13.23 μg/well) significantly increases calcium absorption compared to 1 mM CaCl2 (28.57 ± 8.59 μg/well) in the Caco-2 cell monolayer. In terms of mechanisms, the novel peptide-calcium chelate AHV-Ca derived from RPP exerts a cell-level effect by upregulating the expression of TRPV6 calcium-ion-channel-related genes and proteins (TRPV6 and Calbindin-D9k). This study provides a theoretical basis for developing functional foods with the AHV peptide as ingredients to improve calcium absorption.
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Affiliation(s)
- Wenting Yang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Yangzheng He
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Yue Tian
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Hua Xiong
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Chunbo Zhang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Yong Sun
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, Jiangxi, China
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Ortiz-Deleón AM, Román-Guerrero A, Sandoval-Castilla O, Cuevas-Bernardino JC. Characterization of O/W emulgels based on whey protein-alginate-inulin coacervates: Influence of temperature and ultrasound as protein preconditioning process. Int J Biol Macromol 2024; 265:131260. [PMID: 38599904 DOI: 10.1016/j.ijbiomac.2024.131260] [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: 01/15/2024] [Revised: 03/08/2024] [Accepted: 03/28/2024] [Indexed: 04/12/2024]
Abstract
Preconditioning processes in proteins play a crucial role in enhancing their functional properties as surface active agents. Whey protein isolate (WPI, 20 wt%) was preconditioned via temperature (WPIT, 90 °C) or ultrasound (WPIUS, 20 kHz, 80 % amplitude). FTIR and zeta potential analysis demonstrated the effect of the preconditioning process on the secondary structure and surface properties of WPI. WPI-Alginate:Inulin (AI) complex coacervates (CCWPI:AI) were formed at pH 3.0 using WPIT and WPIUS, and the associative electrostatic interactions between WPI-AI led to coacervation yields >90 %, influenced by the preconditioning process employed. Viscoelastic properties outlined a predominantly solid-like behavior (G´ > G"). The CCWPI:AI system based on WPIT showed enhanced strength and gel-like structure compared to the WPIUS-based system. Oil-in-water (O/W) emulgels were formed and stabilized with the CCWPI:AI complexes, exhibiting spherical droplets (93.3-292.8 μm), whereas texture and rheological properties highlighted the formation of gel-like systems. The centrifugation STEP technology was used to evaluate the physical stability of emulgels, WPIT-based emulgels displayed superior stability against creaming than untreated WPI and WPIUS-based emulgels. These findings provide a basis for developing emulgels with prolonged stability and tunable functional properties, tailoring enhanced viscoelastic and texture attributes to meet specific needs for industrial applications where gel-like properties are pursued.
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Affiliation(s)
- Anthony M Ortiz-Deleón
- Departamento de Biotecnología, Universidad Autónoma Metropolitana Unidad Iztapalapa, Av. Ferrocarril San Rafael Atlixco 186, Leyes de Reforma 1ª secc., 09310, Iztapalapa, CDMX, Mexico
| | - Angélica Román-Guerrero
- Departamento de Biotecnología, Universidad Autónoma Metropolitana Unidad Iztapalapa, Av. Ferrocarril San Rafael Atlixco 186, Leyes de Reforma 1ª secc., 09310, Iztapalapa, CDMX, Mexico.
| | - Ofelia Sandoval-Castilla
- Departamento de Ingeniería Agroindustrial, Universidad Autónoma Chapingo, km 38.5 Carretera México-Texcoco, 56230 Texcoco, Estado de México, Mexico
| | - Juan Carlos Cuevas-Bernardino
- CONACYT - Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Subsede Sureste, Parque Científico Tecnológico de Yucatán, Km 5.5. Carretera Sierra Papacal-Chuburná Puerto, 97302 Mérida, Yucatán, Mexico
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Tan J, Qiu W, Wu N, Xu L, Chen S, Yao Y, Xu M, Zhao Y, Tu Y. Mechanism of ultrasonic enhancement of the gelling properties of salted ovalbumin-cooked soybean isolate hybrid gels. Food Chem X 2024; 21:101151. [PMID: 38312487 PMCID: PMC10835599 DOI: 10.1016/j.fochx.2024.101151] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2023] [Revised: 01/11/2024] [Accepted: 01/17/2024] [Indexed: 02/06/2024] Open
Abstract
The influence of ultrasonic processing on the physicochemical characteristics, microstructure, and intermolecular forces of the hybrid gels obtained by heating the mixtures of different ratios of salted ovalbumin (SOVA)-cooked soybean protein isolate (CSPI) was investigated. With the growth of SOVA addition, ζ-potential in absolute value, cohesiveness, water-holding capacity (WHC), surface hydrophobicity, and the content of soluble protein of the hybrid gels decreased (P < 0.05), while the hardness, T2 relaxation time of the hybrid gels increased (P < 0.05). And the compactness of the network structure of the hybrid gel increased with the increase of SOVA addition. After being treated with ultrasound, significant increases (P < 0.05) of ζ-potential in absolute value, cohesiveness, WHC, and surface hydrophobicity of the hybrid gels were observed. In general, ultrasonic processing is one of the effective means to improve the gel properties of SOVA-CSPI hybrid gels.
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Affiliation(s)
- Ji'en Tan
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
- College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang 330045, China
| | - Wei Qiu
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China
| | - Na Wu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| | - Lilan Xu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| | - Shuping Chen
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yao Yao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| | - Mingsheng Xu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yan Zhao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
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7
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Ridella F, Marcet I, Gutiérrez G, Rendueles M, Díaz M. Characterization of Pickering emulsions stabilized by delipidated egg yolk granular protein nanoparticles crosslinked with ultraviolet radiation. Food Chem 2024; 433:137330. [PMID: 37660604 DOI: 10.1016/j.foodchem.2023.137330] [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: 10/27/2022] [Revised: 06/08/2023] [Accepted: 08/28/2023] [Indexed: 09/05/2023]
Abstract
In this study, delipidated egg yolk proteins were used for the first time to prepare nanoparticles by the self-assembling method at pH 8.0, then treated with UV-C as a crosslinking agent, and their stability tested at pH 7.0, which is a more convenient pH for food applications. According to the results obtained, non-irradiated nanoparticles had a size of 431.8 ± 75.7 nm at pH 7.0, but the 10 min UV-C irradiated nanoparticles had an average size of 139.7 ± 5.9 nm. These nanoparticles also showed a high resistance to destabilization by SDS, urea or DTT and noticeable antioxidant and ferrous chelating activities. Pickering emulsions prepared at the nanoparticle concentration of 1 % (w/w) showed the smallest average droplet size and the lowest Turbiscan stability index value after 80 days of storage. All in all, these results have important implications for the utilisation of these proteins as a conventional Pickering emulsifying agent.
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Affiliation(s)
- Florencia Ridella
- Department of Chemical and Environmental Engineering, University of Oviedo, C/ Julián Clavería 8, 33006 Oviedo, Spain
| | - Ismael Marcet
- Department of Chemical and Environmental Engineering, University of Oviedo, C/ Julián Clavería 8, 33006 Oviedo, Spain
| | - Gemma Gutiérrez
- Department of Chemical and Environmental Engineering, University of Oviedo, C/ Julián Clavería 8, 33006 Oviedo, Spain
| | - Manuel Rendueles
- Department of Chemical and Environmental Engineering, University of Oviedo, C/ Julián Clavería 8, 33006 Oviedo, Spain.
| | - Mario Díaz
- Department of Chemical and Environmental Engineering, University of Oviedo, C/ Julián Clavería 8, 33006 Oviedo, Spain
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8
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Wang YQ, Yan JN, Du YN, Xu SQ, Zhang ZJ, Lai B, Wang C, Wu HT. Formation and microstructural characterization of scallop (Patinopecten yessoensis) male gonad hydrolysates/sodium alginate coacervations as a function of pH. Int J Biol Macromol 2023; 253:126508. [PMID: 37633570 DOI: 10.1016/j.ijbiomac.2023.126508] [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: 05/23/2023] [Revised: 07/16/2023] [Accepted: 08/23/2023] [Indexed: 08/28/2023]
Abstract
Studying the noncovalent interactions between proteins and polysaccharides is quite important mainly due to the wide number of applications such as developing pH-responsive complexes. Scallop Patinopecten yessoensis male gonad hydrolysates‑sodium alginate (SMGHs-SA) was investigated as noncovalent complexes at pH from 1 to 10. The critical pH values pHC (around 6) and pHφ (around 4) were independent of the SMGHs-SA ratio, indicating the formation of soluble and insoluble complexes. The pH response of SMGHs-SA complexes was evaluated by investigating the rheological behavior, moisture distribution, functional group change and microstructure. Compared to the co-soluble and soluble complexes phases, the SMGHs-SA complexes had a higher storage modulus and viscosity as well as a lower relaxation time (T23) in the insoluble complexes phase (pHφ>3). Additionally, the amide I band and COO- stretching vibration peaks were redshifted and the amide A band vibration peaks were blueshifted by acidification. Electrostatic interactions and intermolecular/intramolecular hydrogen bonding led to SMGHs-SA agglomeration at pH 3, forming a uniform and dense gel network structure with strong gel strength and water-retention capacity. This study provides a theoretical and methodological basis for the design of novel pH-responsive complexes by studying SMGHs-SA complex coacervation.
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Affiliation(s)
- Yu-Qiao Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Jia-Nan Yan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Yi-Nan Du
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Shi-Qi Xu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Zhu-Jun Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Bin Lai
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China; Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, PR China
| | - Ce Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China; Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, PR China
| | - Hai-Tao Wu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China; Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, PR China.
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9
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Vargas SA, Delgado-Macuil RJ, Ruiz-Espinosa H, Amador-Espejo G. Use of high-intensity ultrasound as a pre-treatment for complex coacervation from whey protein isolate and iota-carrageenan. FOOD SCI TECHNOL INT 2023; 29:831-846. [PMID: 36113116 DOI: 10.1177/10820132221123716] [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: 11/02/2023]
Abstract
The aim of this work was to evaluate the influence of high intensity ultrasound (HIUS) treatment on the molecular conformation of whey protein isolated (WPI) as a previous step for complex coacervation with iota carrageenan (IC) and its effect on the surface functional properties of complex coacervates (CC). Both biopolymers were hydrated (1% w/w) separately. A WPI suspension was treated with an ultrasonic bath (40 kHz, 600 W, 30 and 60 min, 100% amplitude). A non-sonicated protein was used as a control. Coacervation was achieved by mixing WPI and IC dispersions (10 min). FTIR-ATR analysis (400-4000 cm-1) detected changes after sonication on WPI secondary structure (1600-1700 cm-1), electrostatic interaction between WPI and IC by electronegative IC charged groups like sulfate (1200-1260 cm-1), anhydrous oxygen of the 3.6 anhydro-D-galactose (940-1066 cm-1) and the electropositive regions of WPI. Rheology results showed pseudoplastic behavior of both IC and WPI-IC with a significant change in viscosity level. Further, HIUS treatment had a positive effect on the emulsifying properties of the WPI-IC coacervates, increasing the time foaming (30 min) and emulsion stability (1 month) percentage. HIUS and complex coacervation proved to be an efficient tool to improve the surface functional properties of WPI.
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Affiliation(s)
- Sara A Vargas
- Instituto Politécnico Nacional, Centro de Investigación en Biotecnología Aplicada, Tlaxcala Mexico
| | - R J Delgado-Macuil
- Instituto Politécnico Nacional, Centro de Investigación en Biotecnología Aplicada, Tlaxcala Mexico
| | - Hector Ruiz-Espinosa
- Benemérita Universidad Autónoma de Puebla, México. Facultad de Ingeniería Química. Colegio de Ingeniería en Alimentos, Puebla, Mexico
| | - Genaro Amador-Espejo
- CONACYT-IPN Centro de Investigación en Biotecnología Aplicada IPN, México, Tlaxcala, Mexico
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10
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Ahmadzadeh-Hashemi S, Varidi M, Nooshkam M. Hydro- and aerogels from quince seed gum and gelatin solutions. Food Chem X 2023; 19:100813. [PMID: 37780320 PMCID: PMC10534173 DOI: 10.1016/j.fochx.2023.100813] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2023] [Revised: 07/15/2023] [Accepted: 07/24/2023] [Indexed: 10/03/2023] Open
Abstract
The composite hydro/aerogels were designed using gelatin and quince seed gum (QSG) at total polymer concentration (TPC) of 1, 1.5 and 2% and gelatin/QSG ratio of 1:0, 1:0.5 and 1:1. The gel syneresis decreased significantly with increase in TPC and QSG. Although, hydrogels with 2% TPC had remarkably higher gel strength and elasticity than 1% TPC ones, the addition of high levels of QSG to the gelatin (i.e., gelatin/QSG 1:1) led to a decrease in its gel strength (∼0.97-fold) and elasticity (∼3,463-fold). The temperature-sweep test showed higher melting points in gelatin/QSG hydrogels (>60 °C) compared to the gelatin ones (∼58 °C). Additionally, QSG addition to the gelatin led to more porous networks with higher gel strength, thermal stability, and crystallinity, as observed by scanning electron microscopy, differential scanning calorimetry, and X-ray diffractometer. Therefore, QSG could be used as a natural hydrocolloid to modify gelatin functionality.
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Affiliation(s)
- Saba Ahmadzadeh-Hashemi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
| | - Mehdi Varidi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
| | - Majid Nooshkam
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
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11
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Xu D, Xing X, Chitrakar B, Li H, Hu L, Zhang J, Zhu X, Yao L, Hati S, Liu Z, Mo H. Fabrication and 3D printing of Pickering emulsion gel based on Hypsizygus marmoreus by-products protein. Food Chem X 2023; 19:100849. [PMID: 37780343 PMCID: PMC10534211 DOI: 10.1016/j.fochx.2023.100849] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2023] [Revised: 08/10/2023] [Accepted: 08/23/2023] [Indexed: 10/03/2023] Open
Abstract
Pickering emulsion gel (PEG) stabilized by the protein extracted from the by-product of Hypsizygus marmoreus, combining with xanthan gum (XG), was formulated as 3D printing ink. Hydrogen bonds are formed in XG/protein hybrid particles. Afterwards, PEG was developed. Results indicated that it has shear-thinning properties. The apparent viscosity, yield stress, Elastic modulus (G') and gel strength increased with the increased XG addition, while the size of emulsion decreased. XG incorporation improved the 3D printing performance with desired self-supporting capability and printing precision if its concentration reached 2.0% (w/v). This study provides ideas for the application of Hypsizygus marmoreus by-products protein in stabilizing PEG used for 3D printing, which has a potential to replace traditional hydrogenated cream for cake decoration.
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Affiliation(s)
- Dan Xu
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China
| | - Xuebing Xing
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China
| | - Bimal Chitrakar
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, Hebei, China
| | - Hongbo Li
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China
| | - Liangbin Hu
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China
| | - Jiayi Zhang
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China
| | - Xiaolin Zhu
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China
| | - Lishan Yao
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China
| | - Subrot Hati
- Department of Dairy Microbiology, SMC College of Dairy Science, Kamdhenu University, Anand, Gujarat 388110, India
| | - Zhenbin Liu
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China
| | - Haizhen Mo
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China
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12
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Limampai T, Impaprasert R, Suntornsuk W. Influence of Some Hydrocolloids and Sterilization Conditions on the Physical Properties of Texture-Modified Foods Developed for the Swallow Training of Dysphagia Patients. Foods 2023; 12:3676. [PMID: 37835329 PMCID: PMC10572211 DOI: 10.3390/foods12193676] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 10/03/2023] [Accepted: 10/04/2023] [Indexed: 10/15/2023] Open
Abstract
This research aimed to develop jelly soup for dysphagia patients at the International Dysphagia Diet Standardization Initiative (IDDSI) Framework levels 4 (puree) and 5 (minced and moist), who require swallow training to regain normal swallowing ability due to neurological issues. The study comprised three main parts: (1) an investigation of hydrocolloid types and concentrations for texture-modified foods to aid dysphagia patients during training; (2) a study of sterilization conditions and ascorbic acid's impact on physical properties (e.g., texture, viscosity, color) of the texture-modified foods; and (3) an evaluation of changes in physical, chemical, and microbial properties of the product during storage. Results revealed that the ideal recipe involved using pork bone broth with 1% κ-carrageenan for texture modification, which closely matched the properties of hospital jelly samples in terms of hardness, adhesiveness, and viscosity. Sterilization at 110 °C for 109 min effectively eliminated microorganisms without affecting the product's appearance or texture, albeit causing a slight increase in brownness. Adding ascorbic acid helped to prevent the Maillard reaction but reduced the gel strength of the sample and induced milk protein denaturation, leading to aggregation. During storage at room temperature for 9 weeks, the product became browner and less firm. Notably, no bacteria were detected throughout this period. In conclusion, this heating process is suitable for producing jelly soup to support swallow training for dysphagia patients with neurological problems. It offers invaluable assistance in their daily training to regain normal swallowing function.
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13
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Wu S, Sun W, Yang Y, Jia R, Zhan S, Ou C, Huang T. Phosphorylated Fish Gelatin and the Quality of Jelly Gels: Gelling and Microbiomics Analysis. Foods 2023; 12:3682. [PMID: 37835334 PMCID: PMC10572387 DOI: 10.3390/foods12193682] [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: 09/11/2023] [Revised: 09/30/2023] [Accepted: 10/03/2023] [Indexed: 10/15/2023] Open
Abstract
Phosphorylated fish gelatin (PFG) exhibited preferable physical and chemical properties than fish gelatin (FG) in our previous study. To investigate the application values of PFG, the effects of different ratios (2:1, 1:1 and 1:2) of FG(PFG)/κ carrageenan (κC) on the quality of jelly gels (JGs) were investigated. The sensory quality of PFG:κC (1:2)/FG:κC (1:2) was found to be superior based on sensory evaluations, which was also verified with the results for texture, rheology, etc. Moreover, the structural changes in JGs were related to the introduction of phosphoric acid groups into the molecular chain of gelatin and the protein-polysaccharide interactions. According to the storage results, PFG jelly had better storage quality, higher hardness and chewiness values than those of FG jelly. High-throughput sequencing of JG microbial analysis showed that the addition of PFG changed the amount of microorganisms, microbial species abundance and the microbial composition of JGs, which were also closely related to the storage quality of JGs. In conclusion, the applications of PFG have promising potential to improve the quality of confectionery.
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Affiliation(s)
- Shiyu Wu
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China; (S.W.); (W.S.); (Y.Y.); (R.J.); (S.Z.); (C.O.)
| | - Wanyi Sun
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China; (S.W.); (W.S.); (Y.Y.); (R.J.); (S.Z.); (C.O.)
| | - Yihui Yang
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China; (S.W.); (W.S.); (Y.Y.); (R.J.); (S.Z.); (C.O.)
| | - Ru Jia
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China; (S.W.); (W.S.); (Y.Y.); (R.J.); (S.Z.); (C.O.)
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315832, China
| | - Shengnan Zhan
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China; (S.W.); (W.S.); (Y.Y.); (R.J.); (S.Z.); (C.O.)
| | - Changrong Ou
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China; (S.W.); (W.S.); (Y.Y.); (R.J.); (S.Z.); (C.O.)
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315832, China
| | - Tao Huang
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China; (S.W.); (W.S.); (Y.Y.); (R.J.); (S.Z.); (C.O.)
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315832, China
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14
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Li J, Zhao S, Zhu Q, Zhang H. Characterization of chitosan-gelatin cryogel templates developed by chemical crosslinking and oxidation resistance of camellia oil cryogel-templated oleogels. Carbohydr Polym 2023; 315:120971. [PMID: 37230613 DOI: 10.1016/j.carbpol.2023.120971] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Revised: 04/17/2023] [Accepted: 04/29/2023] [Indexed: 05/27/2023]
Abstract
In this study, chitosan-gelatin conjugates were prepared by chemical crosslinking of tannic acid. The cryogel templates were developed through freeze-drying and immersed in camellia oil to construct cryogel-templated oleogels. Chemical crosslinking resulted in apparent colour changes and improved emulsion-related/rheological properties on conjugates. The cryogel templates with different formulas exhibited different microstructures with high porosities (over 96 %), and crosslinked samples might have higher hydrogen bonding strength. Tannic acid crosslinking also led to enhanced thermal stabilities and mechanical properties. Cryogel templates could reach a considerable oil absorption capacity of up to 29.26 g/g and prevent oil from leaking effectively. The obtained oleogels with high tannic acid content possessed outstanding antioxidant abilities. After 8 days of rapid oxidation at 40 °C, Oleogels with a high degree of crosslinking owned the lowest POV and TBARS values (39.74 nmol/kg, and 24.40 μg/g, respectively). This study indicates that the involvement of chemical crosslinking would favor the preparation and the application potential of cryogel-templated oleogels, and the tannic acid in the composite biopolymer systems could act as both the crosslinking agent and the antioxidant.
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Affiliation(s)
- Jiawen Li
- Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Shunan Zhao
- Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Qinyi Zhu
- Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Hui Zhang
- Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China.
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15
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Yu E, Pan C, Luo X, Ruan Q, Chen W, Fang Y, Wang K, Qin Y, Lv M, Ma H. Structural characteristics, component interactions and functional properties of gelatins from three fish skins extracted by five methods. Int J Biol Macromol 2023; 248:125813. [PMID: 37479198 DOI: 10.1016/j.ijbiomac.2023.125813] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2023] [Revised: 07/04/2023] [Accepted: 07/11/2023] [Indexed: 07/23/2023]
Abstract
Fish skin gelatin is an important functional product used in food, medicine and other industries. However, the structure and function of gelatins extracted with different methods differ significantly, thus limiting its production and application. This study used dry-salting, wet-salting, pepsin, acid and heat methods to extract gelatins from the skins of tilapia, grass carp and sea perch. Then, their structural characteristics (micro- and ultra-structure, amyloid-like fibril, etc.) and functional properties (viscosity, emulsifying performance, antioxidant abilities, etc.) were analyzed, and interaction between gelatin components were also explored. According to the results, the gelatins extracted with dry-salting and wet-salting methods had better reticular structure, larger fiber length/height, and higher viscosity properties, emulsifying and antioxidant capacity. The gelatin extracted by applying heat has the highest gel strength, and the gelatin extracted using pepsin had better thermal stability, water absorption capacity, and fat absorption capacity. Further analysis of component interaction showed that 11 types of collagens detected in the gelatins might promote the conversion of collagen to gelatin through self-assembly ability. The co-assembly of different types of collagens enhanced the properties of gelatin. Decorin had a positive effect on gelatin network structure, but Metallopeptidase inhibited the formation of network structure. Different methods can produce personalized gelatin products according to specific needs. The mining of component interaction would reveal the mechanism of gelatin formation and promote the development of gelatin synthetic biology.
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Affiliation(s)
- Ermeng Yu
- Guangdong Provincial Key Laboratory of Aquatic Animal Immunology and Sustainable Aquaculture, Pearl River Fisheries Research Institute of CAFS, Guangzhou 510380, China; Guangxi Key Laboratory of Aquatic Genetic Breeding and Healthy Aquaculture, Guangxi Academy of Fishery Sciences, Nanning 530021, China
| | - Chuanyan Pan
- Guangxi Key Laboratory of Aquatic Genetic Breeding and Healthy Aquaculture, Guangxi Academy of Fishery Sciences, Nanning 530021, China
| | - Xu Luo
- Guangxi Key Laboratory of Aquatic Genetic Breeding and Healthy Aquaculture, Guangxi Academy of Fishery Sciences, Nanning 530021, China
| | - Qiufeng Ruan
- Guangxi Key Laboratory of Aquatic Genetic Breeding and Healthy Aquaculture, Guangxi Academy of Fishery Sciences, Nanning 530021, China
| | - Weijie Chen
- Guangxi Key Laboratory of Aquatic Genetic Breeding and Healthy Aquaculture, Guangxi Academy of Fishery Sciences, Nanning 530021, China
| | - Yikun Fang
- Guangxi Key Laboratory of Aquatic Genetic Breeding and Healthy Aquaculture, Guangxi Academy of Fishery Sciences, Nanning 530021, China; Laboratory of Aquaculture and Nutrition, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Kang Wang
- College of Animal Science and Technology, Guangxi University, Nanning 530005, China
| | - Yanyang Qin
- Guangxi Key Laboratory of Aquatic Genetic Breeding and Healthy Aquaculture, Guangxi Academy of Fishery Sciences, Nanning 530021, China
| | - Min Lv
- Guangxi Key Laboratory of Aquatic Genetic Breeding and Healthy Aquaculture, Guangxi Academy of Fishery Sciences, Nanning 530021, China.
| | - Huawei Ma
- Guangxi Key Laboratory of Aquatic Genetic Breeding and Healthy Aquaculture, Guangxi Academy of Fishery Sciences, Nanning 530021, China.
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16
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Tahmouzi S, Meftahizadeh H, Eyshi S, Mahmoudzadeh A, Alizadeh B, Mollakhalili‐Meybodi N, Hatami M. Application of guar ( Cyamopsis tetragonoloba L.) gum in food technologies: A review of properties and mechanisms of action. Food Sci Nutr 2023; 11:4869-4897. [PMID: 37701200 PMCID: PMC10494631 DOI: 10.1002/fsn3.3383] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2023] [Revised: 04/08/2023] [Accepted: 04/11/2023] [Indexed: 09/14/2023] Open
Abstract
With the world continuing to push toward modernization and the consumption of processed foods growing at an exponential rate, the demand for texturizing agents and natural additives has also risen as a result. It has become increasingly common to use thickening agents in food products to modify their rheological and textural properties and enhance their quality characteristics. They can be divided into (1) animal derived (chitosan and isinglass), (2) fermentation produced (xanthan and curdlan), (3) plant fragments (pectin and cellulose), (4) seaweed extracts (agar and alginate), and (5) seed flours (guar gum and locust bean gum). The primary functions of these materials are to improve moisture binding capacity, modify structural properties, and alter flow behavior. In addition, some have another responsibility in the food sector, such as the main ingredient in the delivery systems (encapsulation) and nanocomposites. A galactomannan polysaccharide extracted from guar beans (Cyamopsis tetragonolobus), known as guar gum (GG), is one of them, which has a wide range of utilities and possesses popularity among scientists and consumers. In the world of modernization, GG has found its way into numerous industries for use in food, cosmetics, pharmaceuticals, textiles, and explosives. Due to its ability to form hydrogen bonds with water molecules, it imparts significant thickening, gelling, and binding properties to the solution as well as increases its viscosity. Therefore, this study is aimed to investigate the characteristics, mechanisms, and applications of GG in different food technologies.
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Affiliation(s)
- Sima Tahmouzi
- Department of Food Sciences and TechnologySchool of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
| | - Heidar Meftahizadeh
- Department of Nature EngineeringFaculty of Agriculture & Natural ResourcesArdakan UniversityArdakanIran
| | - Saba Eyshi
- Department of Food Sciences and TechnologySchool of Nutrition and Food SciencesTabriz University of Medical SciencesTabrizIran
| | - Amin Mahmoudzadeh
- Department of Food Science and TechnologyFaculty of AgricultureUniversity of TabrizTabrizIran
| | - Behnam Alizadeh
- Department of Food Sciences and TechnologySchool of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
| | - Neda Mollakhalili‐Meybodi
- Department of Food Sciences and TechnologySchool of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
| | - Mehrnaz Hatami
- Department of Medicinal PlantsFaculty of Agriculture and Natural ResourcesArak UniversityArakIran
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17
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Zhao Y, Kang J, Cui Y, Ji S, Nian R, Yu W, Sun Y. Mechanically tunable, antibacterial and bioactive mussel adhesive protein/hyaluronic acid coacervates as bioadhesives. Int J Biol Macromol 2023; 247:125773. [PMID: 37437673 DOI: 10.1016/j.ijbiomac.2023.125773] [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: 04/16/2023] [Revised: 06/05/2023] [Accepted: 07/07/2023] [Indexed: 07/14/2023]
Abstract
In this work a bioadhesive was developed based on coacervates composed of recombinant mussel adhesive protein (MAP) and dopamine grafted hyaluronic acid (HA). Dopamine profoundly affected rheological attributes of the coacervates, leading to reduced rigidity, enhanced chain flexibility, more sol-like and fluid character and higher tolerance against structural collapse. The coacervates were rendered flowability, injectability, and adaptability, benefiting convenient delivery and making good contact with the skin to provide firm sealing for wounds of various shape and depth. It is the first time reported that MAP/HA coacervates are inherently antibacterial with 100 % growth inhibition against Gram-positive bacteria Staphylococcus aureus and Gram-negative bacteria Escherichia coli. The antibacterial capability was disclosed to be positively related to catechol content. To further enhance the coacervates bioactivity, a small bioactive peptide thymosin was added and was revealed to promote fibroblasts migration. The coacervates hold great potential as practical bioadhesives both from the perspective of rheological properties and biological activities.
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Affiliation(s)
- Yang Zhao
- CAS Key Laboratory of Biobased Materials, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, No. 189 Songling Road, Qingdao 266101, China; Shandong Energy Institute, No. 189 Songling Road, Qingdao 266101, China; Qingdao New Energy Shandong Laboratory, No. 189 Songling Road, Qingdao 266101, China; University of Chinese Academy of Sciences, No. 19(A) Yuquan Road, Beijing 100049, China
| | - Jia Kang
- CAS Key Laboratory of Biobased Materials, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, No. 189 Songling Road, Qingdao 266101, China; Shandong Energy Institute, No. 189 Songling Road, Qingdao 266101, China; Qingdao New Energy Shandong Laboratory, No. 189 Songling Road, Qingdao 266101, China
| | - Yuting Cui
- CAS Key Laboratory of Biobased Materials, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, No. 189 Songling Road, Qingdao 266101, China; Shandong Energy Institute, No. 189 Songling Road, Qingdao 266101, China; Qingdao New Energy Shandong Laboratory, No. 189 Songling Road, Qingdao 266101, China
| | - Shengli Ji
- ReaLi Tide Biological Technology (Weihai) Co., Ltd, South Yangguang Road&East Longhai Road, Nanhai New District, Weihai 264402, China
| | - Rui Nian
- CAS Key Laboratory of Biobased Materials, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, No. 189 Songling Road, Qingdao 266101, China; Shandong Energy Institute, No. 189 Songling Road, Qingdao 266101, China; Qingdao New Energy Shandong Laboratory, No. 189 Songling Road, Qingdao 266101, China
| | - Wenfa Yu
- CAS Key Laboratory of Biobased Materials, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, No. 189 Songling Road, Qingdao 266101, China; Shandong Energy Institute, No. 189 Songling Road, Qingdao 266101, China; Qingdao New Energy Shandong Laboratory, No. 189 Songling Road, Qingdao 266101, China.
| | - Yue Sun
- CAS Key Laboratory of Biobased Materials, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, No. 189 Songling Road, Qingdao 266101, China; Shandong Energy Institute, No. 189 Songling Road, Qingdao 266101, China; Qingdao New Energy Shandong Laboratory, No. 189 Songling Road, Qingdao 266101, China.
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18
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Dang Y, Ren J, Guo Y, Yang Q, Liang J, Li R, Zhang R, Yang P, Gao X, Du SK. Structural, functional properties of protein and characteristics of tofu from small-seeded soybeans grown in the Loess Plateau of China. Food Chem X 2023; 18:100689. [PMID: 37151211 PMCID: PMC10154771 DOI: 10.1016/j.fochx.2023.100689] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2023] [Revised: 04/14/2023] [Accepted: 04/20/2023] [Indexed: 05/09/2023] Open
Abstract
The structural, functional properties of protein isolated from small-seeded soybeans were investigated and characteristics of tofu were studied. Small-seeded soybean protein had obvious α', α, β, acidic and basic subunits bands and two endothermic peaks (76.02-76.63℃ and 91.94-94.25℃). Small-seeded black soybean protein isolates (SBSPI) had more β-sheet (31.90-33.54%) structure, while small-seeded yellow soybean protein isolates (SYSPI) had more α-helix (18.89-20.72%) structure. SYSPI had higher fluorescence intensity (839.10-847.80) than SBSPI (482.70-565.10). SBSPI exhibited higher surface hydrophobicity (939.51-1252.75) and water absorption capacity (8.07-8.50 g/g). Tofu made from small-seeded yellow soybeans had higher yield (549.46-560.23 g/100 g soybean) and was brighter (L*, 74.61-77.48) and more yellowish (b*, 14.83-14.95) in color. Tofu made from Fugu small-seeded black soybean (FGSBS) had the highest hardness (178.52 g), adhesiveness (-25.77 g.sec), chewiness (87.45 g) and resilience (0.26), signifying a more compact structure.
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Affiliation(s)
- Yueyi Dang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Jing Ren
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Ying Guo
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Qinghua Yang
- College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Jibao Liang
- Shenmu Agricultural Technology Promotion Center, Shenmu, Shaanxi 719300, China
| | - Rui Li
- Shenmu Agricultural Technology Promotion Center, Shenmu, Shaanxi 719300, China
| | - Rui Zhang
- Shenmu Agricultural Technology Promotion Center, Shenmu, Shaanxi 719300, China
| | - Pu Yang
- College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xiaoli Gao
- College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, Yangling, Shaanxi 712100, China
- Corresponding authors at: College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
| | - Shuang-kui Du
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, Yangling, Shaanxi 712100, China
- Corresponding authors at: College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
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19
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Wang C, Su K, Sun W, Huang T, Lou Q, Zhan S. Comparative investigations of various modification methods on the gelling, rheological properties and mechanism of fish gelatin. Food Chem 2023; 426:136632. [PMID: 37336099 DOI: 10.1016/j.foodchem.2023.136632] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 06/12/2023] [Accepted: 06/12/2023] [Indexed: 06/21/2023]
Abstract
In this study, κ-carrageenan(κC) and Transglutaminase (TG) were used to modify fish gelatin (FG). Three types of modified gelatin groups FG-κC, FG-TG and FG-κC-TG were prepared. The results showed that the gel strength and textural properties of FG gels were greatly enhanced by κC modification and κC-TG complex modification, whilst pure TG modification weakened the gelling properties. And the pure 0.1 % κC modified FG had the highest gel strength and hardness, respectively. Rheological behavior showed that the complex modified FG samples had the highest viscosity, gelling points, melting points and G'∞. Fourier infrared spectra and LF-NMR analysis showed that κC and κC-TG modification respectively improved the contents of hydrogen and isopeptide that decreased the water mobility but stabilized the helical structure of gelatin gels. Fluorescence intensity showed that three types of modification decreased fluorescence intensity. While, the formation of aggregates and denser gel networks decreased in vitro digestibility of FG.
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Affiliation(s)
- Chengcheng Wang
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo, Zhejiang, China
| | - Kaiyuan Su
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo, Zhejiang, China
| | - Wanyi Sun
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo, Zhejiang, China
| | - Tao Huang
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo, Zhejiang, China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China.
| | - Qiaoming Lou
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo, Zhejiang, China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Shengnan Zhan
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo, Zhejiang, China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China.
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20
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Ding K, Geng H, Guo W, Sun W, Zhan S, Lou Q, Huang T. Ultrasonic-assisted glycosylation with κ-carrageenan on the functional and structural properties of fish gelatin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023. [PMID: 37016806 DOI: 10.1002/jsfa.12600] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/06/2023] [Revised: 03/23/2023] [Accepted: 04/05/2023] [Indexed: 06/19/2023]
Abstract
BACKGROUND Fish gelatin (FG) has multifunctional properties similar to mammalian gelatin (MG), and it has been recognized as the optimal alternative to MG. While its poor surface-active and gelling properties significantly limit its application values, glycosylation has been successfully used to increase surface-active properties of FG, but the influence of ultrasonic-associated glycosylation (UAG) on the gelling and structural characteristics of FG is still rarely reported. This article explores UAG (100-200 W, 0.5-1 h) with κ-carrageenan (κC) on the functional properties (emulsifying, gelling and rheological properties) and structural characteristics of FG. RESULTS The longer time and higher power of ultrasonics accelerated the glycosylation reaction with an increase in glycosylation degree and browning index values. Compared with original FG, FG-κC mixture and bovine gelatin, UAG-modified FG possessed higher emulsification activity index, emulsion stability index, gel strength, hardness and melting temperature values. Among them, gelatin modified by appropriate ultrasonic conditions (200 W, 0.5 h) had the highest emulsifying and gelling properties. Rheological results showed that UAG contributed to the gelation process of gelatin with advanced gelation time and endowed it with high viscosity. Structural analysis indicated that UAG promoted κC to link with FG by the formation of covalent and hydrogen bonds, restricting more bound and immobilized water in the gels, exhibiting higher gelling properties. CONCLUSION This work showed that UAG with κC is a promising method to produce high gelling and emulsifying properties of FG that could replace MG. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Keying Ding
- College of Food and Pharmaceutical Sciences, Ningbo University, Zhejiang, China
| | - Hulin Geng
- College of Food and Pharmaceutical Sciences, Ningbo University, Zhejiang, China
| | - Wenwen Guo
- College of Food and Pharmaceutical Sciences, Ningbo University, Zhejiang, China
| | - Wanyi Sun
- College of Food and Pharmaceutical Sciences, Ningbo University, Zhejiang, China
| | - Shengnan Zhan
- College of Food and Pharmaceutical Sciences, Ningbo University, Zhejiang, China
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Zhejiang, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Zhejiang, China
| | - Qiaoming Lou
- College of Food and Pharmaceutical Sciences, Ningbo University, Zhejiang, China
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Zhejiang, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Zhejiang, China
| | - Tao Huang
- College of Food and Pharmaceutical Sciences, Ningbo University, Zhejiang, China
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Zhejiang, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Zhejiang, China
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21
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Lu Z, Lee PR, Yang H. Synergistic adsorption of surface-active components at the air-liquid interface improves foaming properties of plant-based egg analogues. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108414] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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22
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Cheng C, Tu Z, Wang H. pH-induced complex coacervation of fish gelatin and carboxylated chitosan: phase behavior and structural properties. Food Res Int 2023; 167:112652. [PMID: 37087241 DOI: 10.1016/j.foodres.2023.112652] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2022] [Revised: 02/19/2023] [Accepted: 02/25/2023] [Indexed: 03/11/2023]
Abstract
The aim of this study was to investigate the phase behavior and structural properties of fish gelatin complex coacervation with carboxylated chitosan as a function of pH by varying the amount of carboxylated chitosan added (0-0.25%, w/v) while keeping the fish gelatin concentration constant at 0.667% (w/v). Zeta potential indicated that electrostatic interaction drove the complex coalescence of fish gelatin and carboxylated chitosan to form soluble or insoluble complexes. The turbidity of the fish gelatin-carboxylated chitosan complex system was greatest at a carboxylated chitosan concentration of 0.2%. UV and fluorescence spectroscopy indicated that the carboxylated chitosan changed the tertiary conformation of fish gelatin. Circular dichroism showed that complexation of fish gelatin with carboxylated chitosan resulted in a shift from the α-helix to the β-sheet structure of fish gelatin. In particular, at pH 5, the fish gelatin complexed with carboxylated chitosan had a disordered structure. X-ray diffraction and scanning electron microscopy of the composite coacervates both investigated that electrostatic interaction between the two replaced molecular interaction within the carboxylated chitosan to form a new lamellar porous structure. These findings may in future enable the use of fish gelatin-carboxylated chitosan complex systems in the design of new food matrices.
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23
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Lu Z, Lee PR, Yang H. Kappa-carrageenan improves the gelation and structures of soy protein isolate through the formation of hydrogen bonding and electrostatic interactions. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108585] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2023]
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24
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Kang X, Guo W, Ding K, Zhan S, Lou Q, Huang T. Microwave processing technology influences the functional and structural properties of fish gelatin. J Texture Stud 2023; 54:127-135. [PMID: 36176227 DOI: 10.1111/jtxs.12727] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2022] [Revised: 09/08/2022] [Accepted: 09/23/2022] [Indexed: 11/29/2022]
Abstract
The objective of this study was to evaluate the effects of microwave processing technology (MPT, 240-800 W, 1 and 4 min) on the functional and structural properties of fish gelatin (FG). It showed that MPT could increase gel strength and texture properties of FG, especially for 240 W. MPT greatly increased emulsifying activity index (EAI) of FG, but decreased its emulsion stability index (ESI). Rheology results showed that MPT increased viscosity of FG, but decreased gelation times. Intrinsic fluorescence and Fourier transform infrared (FTIR) spectroscopy results indicated that MPT could unfold gelatin, contributing to the formation of H-bonds. Scanning electron microscopy (SEM) analysis revealed that low power and short time of MPT-treated gelatin gels had much more dense and less voids. This work provided guidance for the applications of MPT to improve the functional properties of FG, and the results show that MPT-treated FG can replace mammalian gelatin and meet the religious requirement.
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Affiliation(s)
- Xinzi Kang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Wenwen Guo
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Keying Ding
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Shengnan Zhan
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Qiaoming Lou
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Tao Huang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China.,Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, Zhejiang, China
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25
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Li D, Liu N, Yao X, Gou Q, Yue J, Yang D, Chen X, Xiao M. Characterization of semi-interpenetrating hydrogel based on Artemisia sphaerocephala Krasch Polysaccharide and cellulose nanocrystals crosslinked by ferric ions. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108596] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/16/2023]
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26
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Encapsulation behavior of curcumin in heteroprotein complex coacervates and precipitates fabricated from β-conglycinin and lysozyme. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107964] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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27
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Promoted strain-hardening and crystallinity of a soy protein-konjac glucomannan complex gel by konjac glucomannan. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107959] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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28
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Wang Y, jia H, Hao R, Mráz J, Pu Y, Li S, Dong X, Pan J. Gelling and emulsifying properties of tiger puffer (Takifugu rubripes) skin gelatin as manipulated by pH. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2022.120886] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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29
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Wu Y, Xiang X, Liu L, An F, Geng F, Huang Q, Wei S. Ultrasound-assisted succinylation comprehensively improved functional properties of egg white protein. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114155] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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30
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Encapsulation of phenolic compounds through the complex coacervation technique for the enrichment of diet chewable candies. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102256] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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31
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Theoretical and experimental perspectives of interaction mechanism between zein and lysozyme. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107876] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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32
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Correlating rheology with 3D printing performance based on thermo-responsive κ-carrageenan/Pleurotus ostreatus protein with regard to interaction mechanism. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107813] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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33
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Yuan K, Yang X, Li D, Wang G, Wang S, Guo Y, Yang X. Incorporation of Nicandra physalodes (Linn.) Gaertn. pectin as a way to improve the textural properties of fish gelatin gels. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107790] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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34
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N-octadecyl lactose-amide modified microemulsions as targeting delivery carrier for α-linolenic acid: In vitro evaluation and interaction mechanism. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2022.119876] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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35
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Curcumin-Loaded Self-Assembly Constructed by Octenylsuccinate Fish ( Cyprinus carpio L.) Scale Gelatin: Preparation and Characterization. Foods 2022; 11:foods11182911. [PMID: 36141040 PMCID: PMC9498313 DOI: 10.3390/foods11182911] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 09/13/2022] [Accepted: 09/16/2022] [Indexed: 11/16/2022] Open
Abstract
Curcumin loaded octenylsuccinate fish scale gelatin (OFSG) was prepared in this study, to explore the potential of FSG for delivering hydrophobic nutrients. The effects of molecule weight (Mw, 22,677-369 g/mol) and degree of substitution (DS, 0-0.116) on the curcumin loading efficiency (CLE, μg/mL) of OFSG (6.98-26.85 mg/mL) were evaluated. The expose of interior hydrophobic groups in FSG and increased intermolecular hydrophobic area contributed to the loading of curcumin in two phases, respectively. The interaction between OFSG and curcumin showed a decreased absorption in FTIR and an increased crystallinity in XRD. The loading of curcumin into OFSG caused a significant decrease of the particle size (from 350-12,070 to 139-214 nm), PDI (from 0.584-0.659 to 0.248-0.347) and ζ-potential (-12.2 or -11.4 to -21.0 or -20.3). OFSG showed a significantly higher stability and lower release of curcumin than FSG at the end of the simulated gastrointestinal digestion. Thus, OFSG showed great potential in the construction of a carrier for hydrophobic nutrients.
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36
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Wang Y, Bai H, Wang S, Wang R, Wang Z. Casein phosphopeptide-calcium chelate: Preparation, calcium holding capacity and simulated digestion in vitro. Food Chem 2022; 401:134218. [PMID: 36115235 DOI: 10.1016/j.foodchem.2022.134218] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 09/01/2022] [Accepted: 09/09/2022] [Indexed: 10/14/2022]
Abstract
In this work, CPP-Ca chelate was synthesized by chelating casein phosphopeptide (CPP) and calcium and characterized by Fourier transform infrared spectroscopy (FTIR), Scanning electron microscopy (SEM) Energy dispersive spectroscopy (EDS) and X-ray diffraction (XRD). The antioxidant activity and calcium holding capacity of CPP-Ca were evaluated and its secondary structure transition was monitored during gastrointestinal digestion by in situ Raman spectroscopy. The results demonstrated that calcium chelating rate reached 40 % and calcium ion was bound to CPP mainly through the interaction of carboxyl and amino groups. The result of calcium holding capacity confirmed the formation of calcium phosphate precipitates could be delayed by 10-15 min with increasing CPP concentration. In vitro simulated digestion revealed CPP-Ca exhibited excellent calcium solubility and its secondary structural changes occurred, especially α-helix and β-sheet content. These findings provided significant insights into enhancing bioavailability of calcium supplements and developing of calcium functional foods for human and animals.
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Affiliation(s)
- Ying Wang
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Huasong Bai
- Nourse Science Centre for Pet Nutrition, Wuhu 241200, China
| | - Songjun Wang
- Nourse Science Centre for Pet Nutrition, Wuhu 241200, China
| | - Ruixue Wang
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Zhanzhong Wang
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China; Nourse Science Centre for Pet Nutrition, Wuhu 241200, China.
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37
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Mahfoudhi N, Isseoui M, Rezig L, Ksouri R. Enrichment of Yogurt with Encapsulated Fish Oil by Complex Coacervation Using Almond Gum and Gelatin as Wall Materials. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2119116] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Nesrine Mahfoudhi
- Department of Biotechnology, Faculty of Science and Technology of Sidi Bouzid, University of Kairouan, Sidi Bouzid, Tunisia
- Laboratory of Medicinal and Aromatic Plants, Biotechnology Center of Borj Cedria, Tunis, Tunisia
| | - Manel Isseoui
- Department of Biotechnology, Faculty of Science and Technology of Sidi Bouzid, University of Kairouan, Sidi Bouzid, Tunisia
- Lab‐NAFS ‘Nutrition ‐ Functional Food & Vascular Health’, Faculty of Medicine, University of Monastir, Monastir, Tunisia
| | - Leila Rezig
- National Institute of Applied Sciences and Technology, University of Carthage, Tunis, Tunisia
- High Institute of Food Industries, University of Carthage, Tunis, Tunisia
| | - Riadh Ksouri
- Department of Biotechnology, Faculty of Science and Technology of Sidi Bouzid, University of Kairouan, Sidi Bouzid, Tunisia
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38
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Zhang L, Liu Z, Tang J, Wang R, Liu W, Liu H, Zhao Q, Niu L, Zhang C. Gellan gum improves the gel properties and thermal stability of tilapia (
Oreochromis spp
) skin gelatin sterilized by 121°C. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17131] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Lili Zhang
- School of Food Engineering Ludong University Yantai PR China
| | - Zhi Liu
- School of Food Engineering Ludong University Yantai PR China
| | - Jiali Tang
- School of Food Engineering Ludong University Yantai PR China
| | - Ruoyu Wang
- School of Food Engineering Ludong University Yantai PR China
| | - Wenxuan Liu
- School of Food Engineering Ludong University Yantai PR China
| | - Haimei Liu
- School of Food Engineering Ludong University Yantai PR China
| | - Qin Zhao
- School of Food Engineering Ludong University Yantai PR China
| | - Lihong Niu
- School of Food Engineering Ludong University Yantai PR China
| | - Caili Zhang
- School of Food Engineering Ludong University Yantai PR China
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39
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Lu Z, Lee PR, Yang H. Chickpea flour and soy protein isolate interacted with κ-carrageenan via electrostatic interactions to form egg omelets analogue. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107691] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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40
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Xue H, Liu H, Wu N, Zhang G, Tu Y, Zhao Y. Improving the gel properties of duck egg white by synergetic phosphorylation/ultrasound: Gel properties, crystalline structures, and protein structure. ULTRASONICS SONOCHEMISTRY 2022; 89:106149. [PMID: 36055015 PMCID: PMC9449846 DOI: 10.1016/j.ultsonch.2022.106149] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/23/2022] [Revised: 08/18/2022] [Accepted: 08/27/2022] [Indexed: 06/01/2023]
Abstract
To improve the gel properties of duck egg white gel and increase the industrial value of duck egg white, the mechanisms of ultrasound and synergetic phosphorylation/ultrasound treatments were examined in this study. It was found that as the ultrasound power increased, the surface hydrophobicity, hardness, and cohesiveness of the gel system increased, and the ζ-potential and water mobility decreased. Of the two treatments, phosphorylation/ultrasound had the strongest impact on the conformation and crystallinity of the gel system and promoted the formation of high molecular polymers. Both gel systems displayed enhanced compactness, stability, and gel strength because of the enhanced protein-protein interactions via hydrogen bonds and protein aggregation, and increased the content of intramolecular β-sheets following ultrasound treatment, and synergetic phosphorylation/ultrasound further improved the stability, water binding and gel properties. This experiment showed that ultrasound and, particularly, phosphorylation/ultrasound are effective methods to improve the gel properties of duck egg white. This study enhanced our understanding of the interactions of sodium pyrophosphate and egg white under ultrasound treatment, and promote the potential application of sodium pyrophosphate and ultrasound treatment of novel food products.
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Affiliation(s)
- Hui Xue
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| | - Huilan Liu
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China
| | - Na Wu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| | - Guowen Zhang
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China.
| | - Yan Zhao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China.
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41
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Yin H, Jiang Y, Zhou X, Zhong Y, Wang D, Deng Y, Xue H. Effect of radio frequency, ultrasound, microwave-assisted papain, and alcalase hydrolysis on the structure, antioxidant activity, and peptidomic profile of Rosa roxburghii Tratt. seed protein. J Food Sci 2022; 87:4040-4055. [PMID: 35942684 DOI: 10.1111/1750-3841.16266] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Revised: 06/05/2022] [Accepted: 07/04/2022] [Indexed: 11/30/2022]
Abstract
Traditional enzymatic hydrolysis methods have defects such as low efficiency and poor bioactivity in the production of active peptides. In this study, radio frequency (RF) technology was innovatively used to assist the hydrolysis of Rosa roxburghii Tratt. seed protein (RTSP) by papain and alcalase. RF-assisted hydrolysis was compared with ultrasound-(US) and microwave (MW)-assisted techniques in terms of the degree of hydrolysis, structure, antioxidant properties, and changes in the peptidome of the hydrolysates to clarify the mechanism of functional change of physically-assisted hydrolysate. All three methods improved hydrolysis efficiency. The degree of hydrolysis (DH) of papain group increased from 6.38% to 7.97%, 9.97% and 8.37% after US-, MW- and RF-assisted hydrolysis, respectively, while the DH of alcalase-treated group increased from 21.13% to 25.66%, 26.03%, and 23.01%, respectively. The in vitro antioxidant capacity and intracellular antioxidant capacity of RTSP and its hydrolysates were measured and evaluated by fuzzy statistical evaluation, and MW-assisted alcalase hydrolysis had the highest in vitro and intracellular antioxidant activity scores of 0.713 and 0.820, respectively. Fourier transform infrared and amino acid composition analysis explained the enhanced antioxidant properties of the hydrolysates. Further peptide profiling showed the physical assistance led to an increase in the species and contents of small molecule antioxidant peptides compared to enzyme treatment alone. Pearson's linear correlation analysis showed that AY, LY, IY, PHW, SVL, LHL, YYV, VYY, and NHAV were significantly correlated with the antioxidant properties of hydrolysates. Our data suggested that physical assistance such as US, MW, and RF were effective to improve the efficiency of enzymatic hydrolysis and produce novel antioxidant peptides. PRACTICAL APPLICATION: In this study, it was found that electromagnetic wave-assisted enzymatic hydrolysis could improve the efficiency of hydrolysis and enhance the antioxidant activity of hydrolysates compared to unassisted means. Compared with MW treatment, RF has the comparable hydrolysis effect, but has the advantages of high penetration ability, good uniformity, and low energy consumption and has greater potential for the production of bioactive peptides.
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Affiliation(s)
- Hao Yin
- Bor Luh Food Safety Center, Department of Food Science & Technology, Shanghai Jiao Tong University, Shanghai, China
| | - Yongli Jiang
- Bor Luh Food Safety Center, Department of Food Science & Technology, Shanghai Jiao Tong University, Shanghai, China
| | - Xuefu Zhou
- Bor Luh Food Safety Center, Department of Food Science & Technology, Shanghai Jiao Tong University, Shanghai, China
| | - Yu Zhong
- Bor Luh Food Safety Center, Department of Food Science & Technology, Shanghai Jiao Tong University, Shanghai, China
| | - Danfeng Wang
- Bor Luh Food Safety Center, Department of Food Science & Technology, Shanghai Jiao Tong University, Shanghai, China
| | - Yun Deng
- Bor Luh Food Safety Center, Department of Food Science & Technology, Shanghai Jiao Tong University, Shanghai, China
| | - Haoyan Xue
- Guizhou Xinyang Agricultural Science and Technology Development Co. Ltd, Guizhou, P. R. China
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42
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Chen J, Luo L, Cen C, Liu Y, Li H, Wang Y. The nano antibacterial composite film carboxymethyl chitosan/gelatin/nano ZnO improves the mechanical strength of food packaging. Int J Biol Macromol 2022; 220:462-471. [PMID: 35952819 DOI: 10.1016/j.ijbiomac.2022.08.005] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2022] [Revised: 07/24/2022] [Accepted: 08/02/2022] [Indexed: 12/30/2022]
Abstract
The carboxymethyl chitosan (CMCS)/fish skin gelatin (Gel) based novel nanocomposite film was developed with nano ZnO for potential food packaging applications. The SEM and FT-IR results indicated that the nano ZnO was success composited with CMCS/Gel film. The X-ray diffraction result revealed that the total crystallinity of the CMCS/Gel/nano ZnO achieved 94.92 %, improving the crystallinity of the original substrate. Compared with CMCS/nano ZnO and Gel/nano ZnO, the water solubility of CMCS/Gel/nano ZnO decreased to 23 %. Moreover, its contact angle reached 91°, representing that the composite film showed better solvent resistance and can be widely used in food packaging, especially in foods with high water content. After nano-ZnO was compounded with CMCS/Gel film, the physical properties were further improved. Furthermore, CMCS/Gel/nano ZnO has higher elasticity and ductility than CMCS/nano ZnO and Gel/nano ZnO. For food packages, CMCS/Gel films incorporated with nano ZnO depicted strong against Escherichia coli (99.20 %) and Staphylococcus aureus (84.70 %) for food packages. The CMCS/Gel film with the addition of ZnO was optimal for producing nanocomposite films with higher water-insolubility, elasticity and ductility, and higher antibacterial properties.
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Affiliation(s)
- Jian Chen
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Lichun Luo
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Congnan Cen
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Yanan Liu
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Huan Li
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Yanbo Wang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China.
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43
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Mao Y, Huang M, Bi J, Sun D, Li H, Yang H. Effects of kappa-carrageenan on egg white ovalbumin for enhancing the gelation and rheological properties via electrostatic interactions. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108031] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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44
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Zhou H, Vu G, McClements DJ. Formulation and characterization of plant-based egg white analogs using RuBisCO protein. Food Chem 2022; 397:133808. [PMID: 35914453 DOI: 10.1016/j.foodchem.2022.133808] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Revised: 07/16/2022] [Accepted: 07/25/2022] [Indexed: 11/04/2022]
Abstract
RuBisCO protein, which can be isolated from abundant and sustainable plant sources, can mimic some of the desirable functional attributes of egg white proteins. In this study, plant-based egg white analogs were successfully produced using 10 w% RuBisCO solutions (pH 8). These protein solutions had similar apparent viscosity-shear rate profiles, shear modulus-temperature profiles, gelling temperatures, and final gel strengths as egg white. However, there were some differences. RuBisCO protein gels were slightly darker than egg white, which was attributed to the presence of phenolic impurities. Moreover, RuBisCo proteins exhibited a single thermal transition temperature (∼66 °C) whereas egg white proteins exhibited two (∼66 and ∼81 °C). RuBisCO gels were more brittle but less chewy and resilient than egg white gels. This study provides valuable insights into the potential of RuBisCO protein for formulating plant-based egg white analogs.
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Affiliation(s)
- Hualu Zhou
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Giang Vu
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - David Julian McClements
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
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45
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Intermolecular Interactions in the Formation of Polysaccharide-Gelatin Complexes: A Spectroscopic Study. Polymers (Basel) 2022; 14:polym14142777. [PMID: 35890554 PMCID: PMC9323904 DOI: 10.3390/polym14142777] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Revised: 07/04/2022] [Accepted: 07/05/2022] [Indexed: 02/04/2023] Open
Abstract
Gelatin, due to its gelling and stabilizing properties, is one of the widely used biopolymers in biotechnology, medicine, pharmaceuticals, and the food industry. One way to modify the characteristics of gelatin is molecular modification by forming non-covalent polyelectrolyte complexes with polysaccharides based on the self-organization of supramolecular structures. This review summarizes recent advances in the study of various types and the role of intermolecular interactions in the formation of polysaccharide-gelatin complexes, and conformational changes in gelatin, with the main focus on data obtained by spectroscopic methods: UV, FT-IR, and 1H NMR spectroscopy. In the discussion, the main focus is on the complexing polysaccharides of marine origin-sodium alginate, κ-carrageenan, and chitosan. The prospects for creating polysaccharide-gelatin complexes with desired physicochemical properties are outlined.
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46
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Yan JN, Cui XF, Jiang XY, Li L, Sun W, Wu HT. Complex characterization and formation mechanism of scallop (Patinopecten yessoensis) protein hydrolysates/κ-carrageenan/konjac gum composite gels. J Food Sci 2022; 87:2953-2964. [PMID: 35686600 DOI: 10.1111/1750-3841.16163] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2021] [Revised: 03/12/2022] [Accepted: 04/10/2022] [Indexed: 11/29/2022]
Abstract
The combination of κ-Carrageenan (KC) and konjac gum (KGM) were introduced to examine the impact on gelation and microstructural behaviors of scallop male gonads hydrolysates (SMGHs) and the involvement of intermolecular forces. In terms of G' response of SMGHs/KGM/KC, it obviously enhanced by 3.6- and 108.5-fold than controls of KGM/KC and SMGHs/KC at 0.1 Hz, accompanying increasing melting temperatures from 27.9 (KGM/KC) and 30.0 (SMGHs/KC) to 33.7°C (SMGHs/KGM/KC), respectively. Additionally, SMGHs/KGM/KC with decreasing relaxation time T23 and blue shift of hydroxyl group than controls suggested higher water retention capacity and ordered conformation. Moreover, SMGHs/KGM/KC formed compact networks with thick walls as reflected by cryo-SEM and showed rougher surface with more aggregation as reflected by AFM. Furthermore, electrostatic in couple with hydrophobic interactions were dominant interactions, while hydrogen bonds were involved in subordinately in SMGHs/KGM/KC. PRACTICAL APPLICATION: Scallop (Patinopecten yessoensis) male gonads are always discarded during processing despite high-protein content and edibility. In the current research, scallop male gonad hydrolysates (SMGHs) exhibited gelation behavior, which have a potential role in developing marine source protein as a functional food base such as kamaboko gels, can, sausage and spread and even delivery vehicles for bioactive compounds.
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Affiliation(s)
- Jia-Nan Yan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
| | - Xiao-Fan Cui
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
| | - Xin-Yu Jiang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
| | - Lin Li
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
| | - Wen Sun
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
| | - Hai-Tao Wu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China.,National Engineering Research Center of Seafood, Dalian, PR China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian, PR China
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47
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Han J, Yan J, Du Y, Wu H, Zhu B. Formation and stability of electrostatic complexes formed between scallop female gonad protein isolates and sodium alginate: Influence of pH, total concentration, blend ratio, and ionic strength. J Food Sci 2022; 87:2504-2514. [DOI: 10.1111/1750-3841.16176] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2021] [Revised: 02/06/2022] [Accepted: 04/12/2022] [Indexed: 11/28/2022]
Affiliation(s)
- Jia‐Run Han
- College of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China
- School of Food Science and Technology Dalian Polytechnic University Dalian China
| | - Jia‐Nan Yan
- School of Food Science and Technology Dalian Polytechnic University Dalian China
| | - Yi‐Nan Du
- School of Food Science and Technology Dalian Polytechnic University Dalian China
| | - Hai‐Tao Wu
- School of Food Science and Technology Dalian Polytechnic University Dalian China
- National Engineering Research Center of Seafood Dalian China
| | - Bei‐Wei Zhu
- College of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China
- School of Food Science and Technology Dalian Polytechnic University Dalian China
- National Engineering Research Center of Seafood Dalian China
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48
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Sankaran M, Maruthanila VL. The impact of bioactive compounds derived from marine fish on cancer. Anticancer Agents Med Chem 2022; 22:2757-2765. [PMID: 35362395 DOI: 10.2174/1871520622666220330142442] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Revised: 02/13/2022] [Accepted: 02/18/2022] [Indexed: 11/22/2022]
Abstract
Cancer persists as the world's leading cause of mortality, thereby making it a compelling condition to research and potentially develop prevention options. Anticancer therapies such as chemotherapy, surgery and radiation therapy are becoming highly futile and tend to have achieved a clinical deficit, due to massive side effects, toxicities, and limited specificity. Anticancer agents from natural sources, such as aquatic fishes, terrestrial mammals, animal venoms, and amphibians, have mainly been focused on in recent researches. Edible marine fishes contain high contents of fatty acids, vitamins, and proteins, also having bioactive compounds. Fish derivatives are naturally having the potential to target cancer cells while being less hazardous to normal tissues, making them a better choice for cancer prevention and therapy. In this review, we mainly focused on the bioactive compounds identified from marine fishes which have significant biological properties including anticancer effects, also discuss the mechanism of action.
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Affiliation(s)
- Mirunalini Sankaran
- Department of Biochemistry and Biotechnology, Annamalai University, Annamalainagar, Chidambaram-608 002, Tamil Nadu, India
| | - V L Maruthanila
- Department of Biochemistry and Biotechnology, Annamalai University, Annamalainagar, Chidambaram-608 002, Tamil Nadu, India
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49
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Yao X, Yao X, Chen X, Yue J, Yang D, Liu N, Nishinari K. Construction of Artemisia sphaerocephala Krasch. Polysaccharide based hydrogel complexed with pullulan and gelatin crosslinked by ferric ions. Food Chem 2022; 373:131567. [PMID: 34802803 DOI: 10.1016/j.foodchem.2021.131567] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Revised: 10/18/2021] [Accepted: 11/07/2021] [Indexed: 11/16/2022]
Abstract
Artemisia sphaerocephala Krasch. polysaccharide (ASKP) was found to be crosslinked with ferric ions to form hydrogels in the previous study. In this work, it was demonstrated that ASKP-Fe3+ hydrogel complexed with pullulan or gelatin contributed to a significantly enhanced gel strength at 1.5% ASKP, 60 mM Fe2+, pH 4.0, and the mixing ratio of 9: 1. The complexed hydrogels presented a dense semi-interpenetrating network along with the delay of gelation time and the increase of water retention. ASKP based complexes exhibited good compatibility, probably because pullulan and gelatin could be entangled with ASKP chain under hydrogen bonding and electrostatic interaction, respectively. The interaction between ASKP and pullulan or gelatin contributed to the formation of complexed hydrogels with dense network and significantly enhanced gel strength. It is inferred that ASKP would have great potential to be a new gelling material as well as for the ferric ions delivery.
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Affiliation(s)
- Xiaolin Yao
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, PR China.
| | - Xiaoxue Yao
- Glyn O. Phillips Hydrocolloid Research Centre, School of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, PR China
| | - Xiaoyu Chen
- Glyn O. Phillips Hydrocolloid Research Centre, School of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, PR China
| | - Jianxiong Yue
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, PR China
| | - Dan Yang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, PR China
| | - Ning Liu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, PR China
| | - Katsuyoshi Nishinari
- Glyn O. Phillips Hydrocolloid Research Centre, School of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, PR China
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50
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Hu J, Feng C, Yu Z, Zhu Y. Effect of partial substitution of NaCl by KCl, CaCl
2
, and MgCl
2
on properties of mixed gelation from myofibrillar protein and
Flammulina velutipes
protein. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16525] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Jingrong Hu
- College of Food Science and Engineering Shanxi Agricultural University Taigu 030801 China
| | - Cuiping Feng
- College of Food Science and Engineering Shanxi Agricultural University Taigu 030801 China
| | - Zhihui Yu
- College of Food Science and Engineering Shanxi Agricultural University Taigu 030801 China
| | - Yingchun Zhu
- College of Food Science and Engineering Shanxi Agricultural University Taigu 030801 China
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