Study of the thermal denaturation of selected proteins of whey and egg by low resolution NMR

From lab-based to in-line: Analytical tools for the characterization of whey protein denaturation and aggregation-A review

Whey protein denaturation and aggregation have long been areas of research interest to the dairy industry, having significant implications for process performance and final product functionality and quality. As such, a significant number of analytical techniques have been developed or adapted to assess and characterize levels of whey protein denaturation and aggregation, to either maximize processing efficiency or create products with enhanced functionality (both technological and biological). This review aims to collate and critique these approaches based on their analytical principles and outline their application for the assessment of denaturation and aggregation. This review also provides insights into recent developments in process analytical technologies relating to whey protein denaturation and aggregation, whereby some of the analytical methods have been adapted to enable measurements in-line. Developments in this area will enable more live, in-process data to be generated, which will subsequently allow more adaptive processing, enabling improved product quality and processing efficiency. Along with the applicability of these techniques for the assessment of whey protein denaturation and aggregation, limitations are also presented to help assess the suitability of each analytical technique for specific areas of interest.

Formulation and Physical Stability of High Total Solids Lentil Protein-Stabilised Emulsions for Use in Plant Protein-Based Young Child Formulae

The demand for high-quality plant protein products is increasing and the aim of this work was to evaluate the impact of increasing the total solids content on the formation and stability of lentil protein stabilised oil-in-water emulsions. A series of emulsions were formulated using different proportions of total solids: 23, 26, 29, 32, and 35% (w/v). The emulsions were formulated using three ingredients-lentil protein, sunflower oil, and maltodextrin-which made up 15.85, 27.43, and 56.72% (w/w) of the total solids, respectively. The changes in apparent viscosity, particle size distribution, and colour during thermal processing were evaluated, with the physical stability investigated using an analytical centrifuge. The apparent viscosity of the solutions increased with total solids content (25.6 to 130 mPa.s^-1), as did redness colour intensity (a* value increased from 5.82 ± 0.12 to 7.70 ± 0.09). Thermal processing resulted in greater destabilisation for higher total solids samples, as evidenced by greater changes in particle size, along with decreased redness colour. These results bring a better understanding of high total solids plant protein emulsions and factors affecting their stability, which could be used for the development of cost-effective and sustainable processing solutions in the production of plant protein young child formulae.

Insight into the Mechanism of Porcine Myofibrillar Protein Gel Properties Modulated by κ-Carrageenan

The purpose of this study is to explain the mechanism of porcine myofibrillar protein gel properties modulated by κ-carrageenan. The textural properties results showed that the stress at fracture of the composite gel with 0.4% κ-carrageenan had the highest value (91.33 g), which suggested that the 0.4% κ-carrageenan addition was the limitation. The strain at fracture was significantly reduced with κ-carrageenan addition. The composite gel with 0.4% κ-carrageenan had the lowest proportion of T22 (7.85%) and the shortest T21 relaxation time (252.81 ms). The paraffin section showed that the phase separation behavior of the composite gel transformed from single-phase behavior to dispersed phase behavior to bi-continuous phase behavior, and the ratio of CG/MP phase area significantly increased from 0.06 to 1.73. The SEM showed that the three-dimensional network of myofibrillar protein transformed from a loose structure to a compact structure to an unaggregated structure with κ-carrageenan addition. The myofibrillar protein network of the treatment with 0.4% κ-carrageenan had the highest DF value (1.7858) and lowest lacunary value (0.452). The principal component analysis was performed on the data of microstructure and textural properties, and the results showed that the dispersed phase behavior and moisture stabilization promoted the aggregation of myofibrillar protein and the composite gel had better water holding capacity and textural properties, while bi-continuous phase behavior hindered the aggregation of myofibrillar protein and the composite gel had worse water holding capacity and textural properties.

Sequential steps of the incorporation of bioactive plant extracts from wild Italian Plantago coronopus L. and Cichorium intybus L. leaves in fresh egg pasta

The application of bioactive extracts from Cichorium intybus L. and Plantago coronopus L. species were incorporated as a functional ingredient in fresh egg pasta (Fettuccine). In that sense, a pasta making procedure was accessed using different concentrations of the plant extracts (0.25-0.63 mg/g), drying times (20-420 min) and drying temperatures (40-90 °C; only for P. coronopus enriched pasta), to screen an optimal factor selection in the pasta making procedure and to enhance the bioactive properties of the final product. In the chemical characterisation of the plant extracts, twenty-five phenolic compounds were tentatively identified (twenty compounds belonging to phenolic acid and phenylpropanoid classes and five belonging to the flavonoid sub-class) and a strong synergy between the plant extract concentration and the drying time was showed. The analysed antioxidant properties were enhanced by the phenolic compounds of the extracts and a new functional food with higher bioactive quality was developed.

Effect of thermal processing on the antigenicity of allergenic milk, egg and soy proteins

The detection of allergenic proteins and the influence of processing on the structure and antigenicity of these proteins are relevant topics. Using commercial enzyme-linked immunosorbent assay kits, this study aimed to evaluate the degradation profiles of milk, egg and soy proteins during the processing of semisweet biscuits. The formulations were baked under different conditions according to a complete factorial experiment that included a three-level temperature factor and a six-level time factor. β-lactoglobulin and egg white proteins were severely degraded, the degradation of casein was intermediate, and soy proteins were the most stable. Complete allergen protein degradation was found under only the extreme baking conditions, which resulted in products that were not sensorily acceptable. Residual levels of the proteins were detected after baking, indicating that this thermal processing reduced but did not eliminate the antigenicity of these proteins; thus, baking cannot be considered a strategy to protect allergic consumers.

Effects of different metal ions on the physicochemical properties and microstructure of egg white gel

BACKGROUND

To ameliorate egg white gel's salinity and undesirable texture characteristics during curing, different metal ions (K⁺ , Mg²⁺ , Ca²⁺ , Zn²⁺ ) were used to replace sodium chloride (NaCl) to simulate salted eggs partially. The effects of these ions on the physicochemical properties, microstructure, and gel characteristics of egg white protein were studied.

RESULTS

Low field nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI) analysis showed that adding K⁺ , Mg²⁺ , Ca²⁺ , and Zn²⁺ could decrease immobile water content and increase free water content in egg white gel. Circular dichroism/fluorescence spectrophotometry (CD/FL) analysis showed that substitutive addition of K⁺ , Mg²⁺ , Ca^2+, and Zn²⁺ changed the conformational structure of the protein, which was not conducive to the formation of the three-dimensional mesh gel structure. Differential scanning calorimetry (DSC) results show that the addition of four metal ions could reduce the thermal denaturation temperature of egg white gel. Scanning electron microscopy (SEM) showed that the gel structure of egg white in the zinc chloride (ZnCl₂ ) group was rougher and more chaotic, the crosslinking degree was worse, so it was not suitable for low sodium salted egg preparations. The gel strength of the calcium chloride (CaCl₂ ) group was significantly higher than other groups (P < 0.05), while the gel strength of the potassium chloride (KCl) group was similar to the NaCl group (P > 0.05).

CONCLUSION

CaCl₂ and KCl could be used as partial NaCl substitutes to study the addition level and ratio further and improve salted egg white quality. © 2021 Society of Chemical Industry.

Relationship between Molecular Structure and Heat-Induced Gel Properties of Duck Myofibrillar Proteins Affected by the Addition of Pea Protein Isolate

This paper investigates the relationship between the molecular structure and thermally induced gel properties of duck myofibrillar protein isolate (DMPI) as influenced by the addition of pea protein isolate (PPI). The results showed that b* value of the gels increased; however, a* value decreased with the increase of PPI content (p < 0.05). The whiteness of the gels decreased significantly with the addition of pea protein compared with 0% vs. 0.5% addition. Nuclear magnetic resonance tests showed the area of immobilized water also increased with increasing PPI addition (0−2%), thus consistent with the increased water-holding capacity (p < 0.05). The penetration force of the gels increased with increasing PPI addition (p < 0.05), while the storage modulus and loss modulus of the gels were also found to increase, accompanied by the transformation of the α-helix structure into β-sheet, resulting in better dynamics of gel formation. These results indicated the gel-forming ability of DMPI, including water retention and textural properties, improves with increasing PPI addition. Principal component analysis verified these interrelationships. Thus, pea protein could improve the properties of duck myofibrillar protein gels to some extent and improve their microstructure, potentially facilitating the transition from a weak to a non-aggregated, rigid structure.

Proton Low Field NMR Relaxation Time Domain Sensor for Monitoring of Oxidation Stability of PUFA-Rich Oils and Emulsion Products

The nutritional characteristics of fatty acid (FA) containing foods are strongly dependent on the FA’s chemical/morphological arrangements. Paradoxically the nutritional, health enhancing FA polyunsaturated fatty acids (PUFAs) are highly susceptible to oxidation into harmful toxic side products during food preparation and storage. Current analytical technologies are not effective in the facile characterization of both the morphological and chemical structures of PUFA domains within materials for monitoring the parameters affecting their oxidation and antioxidant efficacy. The present paper is a review of our work on the development and application of a proton low field NMR relaxation sensor (¹H LF NMR) and signal to time domain (TD) spectra reconstruction for chemical and morphological characterization of PUFA-rich oils and their oil in water emulsions, for assessing their degree and susceptibility to oxidation and the efficacy of antioxidants. The NMR signals are energy relaxation signals generated by spin–lattice interactions (T₁) and spin–spin interactions (T₂). These signals are reconstructed into 1D (T₁ or T₂) and 2D graphics (T₁ vs. T₂) by an optimal primal-dual interior method using a convex objectives (PDCO) solver. This is a direct measurement on non-modified samples where the individual graph peaks correlate to structural domains within the bulk oil or its emulsions. The emulsions of this review include relatively complex PUFA-rich oleosome-oil bodies based on the aqueous extraction from linseed seeds with and without encapsulation of externally added oils such as fish oil. Potential applications are shown in identifying optimal health enhancing PUFA-rich food formulations with maximal stability against oxidation and the potential for on-line quality control during preparation and storage.

Electromagnetic properties of crayfish and its responses of temperature and moisture under microwave field

To reveal the application potential of microwave heating in the thermal processing of crayfish, this work explored the electromagnetic properties of different parts of crayfish and the patterns of temperature and moisture responses in crayfish during microwave heating. The results of electromagnetic analysis demonstrated that the electromagnetic properties of different parts of crayfish were different, and the tail had higher dielectric properties and reflective loss than other parts, but the maximum thickness of each part of crayfish was almost within their heating depth of microwave. The visual imaging and numerical simulation of temperature and moisture responses showed there were nonuniform temperature and moisture distributions in crayfish during microwave heating. The crayfish tail was selectively heated and rapidly cooked, but its moisture loss was far less than the mass loss of whole crayfish. Furthermore, the immobilized water in crayfish tail meat was continuously converted to free water, while the bound water was relatively stable during microwave heating. This work provided the theoretical references for the assumption that cooking the crayfish by microwave to overcome the shortcomings of boiling. PRACTICAL APPLICATION: In this work, we innovatively applied microwave heating to the heat processing of crayfish, and analyzed the electromagnetic properties of different parts in crayfish and explored its temperature and moisture responses under microwave field. Although this is a basic research, which provided some theoretical references for the assumption that microwave heating of crayfish (Procambarus clarkia) may be a clean and efficient means of overcoming the shortcomings associated with boiling. In particular, the simulation model of crayfish was established according to its real size and shape, which provided an option for the prediction of temperature response of crayfish in the microwave field.

The role of exogenous lipids in starch and protein mediated sponge cake structure setting during baking

While it is well established that using exogenous lipids (ELs) such as monoacylglycerols and polyglycerolesters of fatty acids improves gas cell incorporation and stability in sponge cake batter (SCB) and allows producing sponge cakes (SCs) with very high volume, fine grained crumb and soft texture, their impact on starch gelatinization and protein polymerization remained unknown. Here, differential scanning calorimetry and size-exclusion high performance liquid chromatography were performed on SC(B) samples prepared with or without ELs. Starch gelatinization and protein denaturation and polymerization started at temperatures exceeding 67 °C and mostly occurred up to a temperature of 96 °C. During further isothermal treatment at 96 °C the rigidity of the cake matrix (for which temperature-controlled time domain ¹H NMR T₂ relaxation times are a predictor) further increased mainly because of protein polymerization. While the temperature range of starch crystal melting was not affected by the use of ELs, protein polymerized more intensively in an 88 to 94 °C temperature range when SCB contained ELs. The more intense protein polymerization and the high water binding capacity of ELs presumably made the cake matrix more rigid at that point in time. The present results allow concluding that ELs not only impact air-liquid interface stability but also cake structure setting. Hence, both aspects most likely contribute to the superior quality of SCs containing ELs.

The Effect of Age on the Myosin Thermal Stability and Gel Quality of Beijing Duck Breast

The effect of age (22, 30, 38, and 46 days) on Beijing duck breast myosin gels was investigated. The results showed that the water holding capacity (WHC) and gel strength were markedly improved at the age of 30 days. Differential scanning calorimetry suggested that the myosin thermal ability increased at the age of 30 and 38 days (p<0.05). A compact myosin gel network with thin cross-linked strands and small regular cavities formed at the age of 30 days, which was resulted from the higher content of hydrophobic interactions and disulfide bonds. Moreover, the surface hydrophobicity of myosin extracted from a 30-day-old duck breast decreased significantly under temperature higher than 80°C (p<0.05). This study illustrated that myosin extracted from a 30-day-old duck’s breast enhanced and stabilized the WHC, thermal stability and molecular forces within the gel system. It concluded that age is an essential influencing factor on the myosin thermal stability and gel quality of Beijing duck due to the transformation of fibrils with different myosin character.

Experimental estimates of compression heating and decompression cooling in ethylene glycol

The chemical shift difference, Δσ, between the methylene and hydroxyl protons in the high resolution ¹ H nuclear magnetic resonance spectrum of ethylene glycol is shown to be pressure dependent. The equilibrium Δσ values for ethylene glycol are reported as a function of temperature and pressure between ambient conditions, 323 K and 2 kbar, respectively. This surface is used along with Δσ values measured in response to a rapid pressure increase to calculate a temperature rise that is used to infer a temperature change for water that is consistent with theoretical estimates. This work implies that compression heating and decompression cooling are not significant enough to interfere with pressure induced protein folding studies.

Effect of typical starch on the rheological properties and NMR characterization of myofibrillar protein gel

BACKGROUND

Composite gels were individually prepared from 20 g kg^-1 myofibrillar protein (MP) imbedded with typical native starch (potato, tapioca, rice or corn starch) in 0.6 mol L^-1 NaCl at pH 6.2. The gel strength, water holding capacity, rheological properties and microstructure of the obtained myofibrillar protein-starch composite gels were evaluated.

RESULTS

Tapioca starch improved (P < 0.05) gel strength and water holding capacity of MP composite gel at 80 °C. Rheological properties of MP-starch composites differed significantly with the addition of different types of native starch. Additionally, the promoting effect of starch on the storage modulus of the composite gels positively correlated with the gelatinization properties of different typical starch. Environmental scanning electron microscopy showed that the filling effect of starch on the composite gel was related to the pasting temperature and particle size of typical starch, with almost no particles forming at 80 °C. Moreover, the addition of starch changed the relaxation peak area and increased the relaxation time in nuclear magnetic resonance tests, which suggested that starch could improve the water holding capacity of MP-starch composite gels.

CONCLUSION

Different typical native starch has varied impacts on the gel strength, water holding capacity, rheological properties and microstructure of MP gels, indicating the potential and feasibility of these typical native starches as an addition agent to modify the textural properties in comminuted meat products. © 2019 Society of Chemical Industry.

Curdlan enhances the structure of myosin gel model

The aim of this work was to investigate the gelation mechanism of curdlan on surimi using a myosin gel model. Experimental results showed that with increased levels of curdlan, the water-holding capacity, gel strength, and storage modulus of a myosin gel first increased and then decreased. The optimum level of curdlan was found to be 1%. Moreover, myosin-curdlan mixed gel showed decreased water liquidity based on the results of low-field nuclear magnetic resonance. The enhanced physicochemical properties of myosin-curdlan mixed gel were attributed to the strengthened hydrogen bonding and to the uniform and compact network structure shown by Fourier-transform infrared spectroscopy and scanning electron microscopy. The results of this study suggest that curdlan has the potential to be used in surimi-based seafood products to enhance the gel structure.

Variable Temperature Nuclear Magnetic Resonance and Magnetic Resonance Imaging System as a Novel Technique for In Situ Monitoring of Food Phase Transition

A nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI) system with a 45 mm variable temperature (VT) sample probe (VT-NMR-MRI) was developed as an innovative technique for in situ monitoring of food phase transition. The system was designed to allow for dual deployment in either a freezing (-37 °C) or high temperature (150 °C) environment. The major breakthrough of the developed VT-NMR-MRI system is that it is able to measure the water states simultaneously in situ during food processing. The performance of the VT-NMR-MRI system was evaluated by measuring the phase transition for salmon flesh and hen egg samples. The NMR relaxometry results demonstrated that the freezing point of salmon flesh was -8.08 °C, and the salmon flesh denaturation temperature was 42.16 °C. The protein denaturation of egg was 70.61 °C, and the protein denaturation occurred at 24.12 min. Meanwhile, the use of MRI in phase transition of food was also investigated to gain internal structural information. All these results showed that the VT-NMR-MRI system provided an effective means for in situ monitoring of phase transition in food processing.

A Method to Analyze the Protein Denaturation of Whole Quail Egg Based on in situ NMR and MRI

The paper aims to study the change of protein denaturation in whole quail egg during heating using in situ nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI) techniques. The NMR relaxometry demonstrated that the protein denaturation occurred within 64–66 °C. The quail eggs after 8 min heating at 65 °C were successfully recognized by NMR combined with principal component analysis due to protein denaturation. The protein denaturation dynamics study revealed that the protein denaturation occurred at 8, 6, 4, 2 min for the quail eggs heated at 65, 70, 75, 100 °C, respectively. In addition, the protein denaturation of quail egg was also detected by the T1 weighted MRI imaging, confirming that the dramatic changes occurred at 8 min when the eggs were heated at 65 °C. All these results showed that the NMR with MRI provided an effective way to assess the protein denaturation of quail eggs.

Novel 1H low field nuclear magnetic resonance applications for the field of biodiesel

BACKGROUND

Biodiesel production has increased dramatically over the last decade, raising the need for new rapid and non-destructive analytical tools and technologies. 1H Low Field Nuclear Magnetic Resonance (LF-NMR) applications, which offer great potential to the field of biodiesel, have been developed by the Phyto Lipid Biotechnology Lab research team in the last few years.

RESULTS

Supervised and un-supervised chemometric tools are suggested for screening new alternative biodiesel feedstocks according to oil content and viscosity. The tools allowed assignment into viscosity groups of biodiesel-petrodiesel samples whose viscosity is unknown, and uncovered biodiesel samples that have residues of unreacted acylglycerol and/or methanol, and poorly separated and cleaned glycerol and water. In the case of composite materials, relaxation time distribution, and cross-correlation methods were successfully applied to differentiate components. Continuous distributed methods were also applied to calculate the yield of the transesterification reaction, and thus monitor the progress of the common and in-situ transesterification reactions, offering a tool for optimization of reaction parameters.

CONCLUSIONS

Comprehensive applied tools are detailed for the characterization of new alternative biodiesel resources in their whole conformation, monitoring of the biodiesel transesterification reaction, and quality evaluation of the final product, using a non-invasive and non-destructive technology that is new to the biodiesel research area. A new integrated computational-experimental approach for analysis of 1H LF-NMR relaxometry data is also presented, suggesting improved solution stability and peak resolution.

Assessment of thermal coagulation in ex-vivo tissues using Raman spectroscopy

Raman spectroscopy is used to study the effects of heating on specific molecular bonds present in albumen-based coagulation phantoms and ex-vivo tissues. Thermal coagulation is induced by submerging albumen-based phantoms in a 75°C water bath to achieve target temperatures of 45, 55, 65, and 75°C. Laser photocoagulation is performed on ex-vivo bovine muscle samples, yielding induced temperatures between 46 and 90°C, as reported by implanted microthermocouples. All phantoms and tissue samples are cooled to room temperature, and Raman spectra are acquired at the microthermocouple locations. Shifts in major Raman bands are observed with laser heating in bovine muscle, specifically from the amide-1 α-helix group (∼1655 cm(-1)), the CH(2)/CH(3) group (∼1446 cm(-1)), the Cα-H stretch group (∼1312 cm(-1)), and the CN stretch group (∼1121cm(-1)). Raman bands at 1334 cm(-1) (tryptophan), 1317 cm(-1) [ν(Cα-H)], and 1655 cm(-1) (amide-1 α-helix) also show a decrease in intensity following heating. The results suggest that Raman band locations and relative intensities are affected by thermal denaturation of proteins, and hence, may be a useful tool for monitoring the onset and progression of coagulation during thermal therapies.