|
1
|
Yang H, Gao Y, Sun S, Qu Y, Ji S, Wu R, Wu J. Formation, characterization, and antigenicity of lecithin-β-conglycinin complexes. Food Chem 2023; 407:135178. [PMID: 36525804 DOI: 10.1016/j.foodchem.2022.135178] [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: 06/29/2022] [Revised: 10/10/2022] [Accepted: 12/06/2022] [Indexed: 12/14/2022]
Abstract
Lipid binding has been proposed to represent a functional property of many allergenic proteins. This study investigated the formation, characterization, and antigenicity of lecithin-β-conglycinin complexes. The results indicate that lecithin was combined with β-conglycinin via static quenching and primarily driven by hydrogen bonds and van der Waals forces. In addition, heat treatment reduced the antigenicity of complexes, as evidenced by changes in molecular weight and secondary and tertiary structures. It revealed that large aggregates developed and more hydrophobic regions were exposed for complexes after heat treatment, as well as a decrease in the β-sheet contents and an increase in the β-turn and random coil contents. Furthermore, the average particle size of the complexes increased with increased temperature treatment, and the morphology of the complexes exhibited an amorphous polymer. These findings shedlight on the interaction between lecithin and β-conglycinin and help us understand the role of lecithin in allergic reactions.
Collapse
Affiliation(s)
- Hui Yang
- College of Food Science, Shenyang Agricultural University, China; Engineering Research Center of Food Fermentation Technology, Liaoning, China; Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, Shenyang 110866, China
| | - Yaran Gao
- College of Food Science, Shenyang Agricultural University, China; Engineering Research Center of Food Fermentation Technology, Liaoning, China; Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, Shenyang 110866, China
| | - Shuyuan Sun
- College of Food Science, Shenyang Agricultural University, China; Engineering Research Center of Food Fermentation Technology, Liaoning, China; Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, Shenyang 110866, China
| | - Yezhi Qu
- College of Food Science, Shenyang Agricultural University, China; Engineering Research Center of Food Fermentation Technology, Liaoning, China; Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, Shenyang 110866, China
| | - Shuaiqi Ji
- College of Food Science, Shenyang Agricultural University, China; Engineering Research Center of Food Fermentation Technology, Liaoning, China; Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, Shenyang 110866, China
| | - Rina Wu
- College of Food Science, Shenyang Agricultural University, China; Engineering Research Center of Food Fermentation Technology, Liaoning, China; Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, Shenyang 110866, China.
| | - Junrui Wu
- College of Food Science, Shenyang Agricultural University, China; Engineering Research Center of Food Fermentation Technology, Liaoning, China; Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, Shenyang 110866, China.
| |
Collapse
|
|
2
|
Zhu X, Zeng J, Sun B, Regenstein JM, Zhao J, Liu L, Shi Y, Huang Y. Extraction, conformation characteristics and functional properties of soybean lipophilic proteins. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101907] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
|
|
3
|
Hu W, Liu P, Liu G, Lu X. Recovered Camellia oleiferalecithin by acid and enzymatic oil‐degumming: chemical composition and emulsifying properties. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14566] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Wenna Hu
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
| | - Pengzhan Liu
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Products Safety South China University of Technology Guangzhou 510640 China
| | - Guoqin Liu
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Products Safety South China University of Technology Guangzhou 510640 China
| | - Xiaozhu Lu
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
| |
Collapse
|
|
4
|
Li Y, Li M, Qi Y, Zheng L, Wu C, Wang Z, Teng F. Preparation and digestibility of fish oil nanoemulsions stabilized by soybean protein isolate-phosphatidylcholine. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105310] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
|
|
5
|
Sun X, Zhang L, Tian S, Yang K, Xie J. Phospholipid composition and emulsifying properties of rice bran lecithin from enzymatic degumming. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108588] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
|
6
|
Zhang D, Zhao W, Wu Y, Chen Z, Li X. Preparation and properties of multilayer assembled polymer gel microsphere profile control agents. POLYM ENG SCI 2019. [DOI: 10.1002/pen.25150] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Dingjun Zhang
- State Key Laboratory of Advanced Processing and Recycling of Non‐Ferrous MetalsLanzhou University of Technology Lanzhou 730050 China
| | - Wenjin Zhao
- State Key Laboratory of Advanced Processing and Recycling of Non‐Ferrous MetalsLanzhou University of Technology Lanzhou 730050 China
| | - Yanfei Wu
- State Key Laboratory of Advanced Processing and Recycling of Non‐Ferrous MetalsLanzhou University of Technology Lanzhou 730050 China
| | - Zhenbin Chen
- State Key Laboratory of Advanced Processing and Recycling of Non‐Ferrous MetalsLanzhou University of Technology Lanzhou 730050 China
| | - Xianru Li
- State Key Laboratory of Advanced Processing and Recycling of Non‐Ferrous MetalsLanzhou University of Technology Lanzhou 730050 China
| |
Collapse
|
|
7
|
Ma W, Xie F, Zhang S, Wang H, Hu M, Sun Y, Zhong M, Zhu J, Qi B, Li Y. Characterizing the Structural and Functional Properties of Soybean Protein Extracted from Full-Fat Soybean Flakes after Low-Temperature Dry Extrusion. Molecules 2018; 23:E3265. [PMID: 30544764 PMCID: PMC6321076 DOI: 10.3390/molecules23123265] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2018] [Revised: 11/30/2018] [Accepted: 12/08/2018] [Indexed: 11/21/2022] Open
Abstract
The soy protein isolates (SPI) extracted from different extruded full-fat soybean flakes (FFSF), and their conformational and functional properties were characterized. Overall, the free thiol (SH) content of SPI increased when the extrusion temperature was below 80 °C and decreased at higher temperatures. Soy glycinin (11S) showed higher stability than β-conglycinin (7S) during extrusion. Results also indicated that the increase in some hydrophobic groups was due to the movement of hydrophobic groups from the interior to the surface of the SPI molecules at extrusion temperatures from 60 to 80 °C. However, the aggregation of SPI molecules occurred at extrusion temperatures of 90 and 100 °C, with decreasing levels of hydrophobic groups. The extrusion temperature negatively affected the emulsifying activity index (EAI); on the other side, it positively affected the emulsifying stability index (ESI), compared to unextruded SPI.
Collapse
Affiliation(s)
- Wenjun Ma
- College of Food Science & Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University, Harbin 150030, China.
| | - Fengying Xie
- College of Food Science & Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University, Harbin 150030, China.
| | - Shuang Zhang
- College of Food Science & Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University, Harbin 150030, China.
| | - Huan Wang
- College of Food Science & Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University, Harbin 150030, China.
| | - Miao Hu
- College of Food Science & Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University, Harbin 150030, China.
| | - Yufan Sun
- College of Food Science & Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University, Harbin 150030, China.
| | - Mingming Zhong
- College of Food Science & Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University, Harbin 150030, China.
| | - Jianyu Zhu
- College of Food Science & Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University, Harbin 150030, China.
| | - Baokun Qi
- College of Food Science & Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University, Harbin 150030, China.
- National Research Center of Soybean Engineering and Technology, Harbin 150030, China.
| | - Yang Li
- College of Food Science & Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University, Harbin 150030, China.
- Harbin Institute of Food Industry, Harbin 150030, China.
| |
Collapse
|
|
8
|
Yesiltas B, García-Moreno PJ, Sørensen ADM, Akoh CC, Jacobsen C. Physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with sodium caseinate and phosphatidylcholine as emulsifiers. Food Chem 2018; 276:110-118. [PMID: 30409573 DOI: 10.1016/j.foodchem.2018.09.172] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2018] [Revised: 09/05/2018] [Accepted: 09/29/2018] [Indexed: 11/30/2022]
Abstract
The physical and oxidative stability of high-fat omega-3 delivery systems such as fish oil-in-water emulsions stabilized with combinations of sodium caseinate (CAS) and phosphatidylcholine (PC) was optimized. The influence of fish oil content (50, 60 and 70%, w/w), amount of total emulsifier CAS + PC (1.4, 2.1 and 2.8%, w/w) and ratio between CAS and PC (0.4, 1.2 and 2) on physical and oxidative parameters was investigated. Creaming and droplet size significantly decreased when the amount of fish oil, total emulsifier and ratio of CAS to PC were increased. Viscosity decreased significantly with decreasing fish oil content, whereas the ratio of CAS to PC did not have a significant influence. Decreasing the ratio of CAS to PC led to emulsions with a significantly lower concentration of 1-penten-3-ol, while no significant effect was found for other volatiles such as (E)-2-pentenal, (E)-2-hexenal and (E,E)-2,4-heptadienal.
Collapse
Affiliation(s)
- Betül Yesiltas
- Division of Food Technology, National Food Institute, Technical University of Denmark, Denmark.
| | - Pedro J García-Moreno
- Division of Food Technology, National Food Institute, Technical University of Denmark, Denmark.
| | - Ann-Dorit M Sørensen
- Division of Food Technology, National Food Institute, Technical University of Denmark, Denmark.
| | - Casimir C Akoh
- Department of Food Science and Technology, University of Georgia, Athens, GA, USA.
| | - Charlotte Jacobsen
- Division of Food Technology, National Food Institute, Technical University of Denmark, Denmark.
| |
Collapse
|
|
9
|
Soy Protein Isolate-Phosphatidylcholine Nanoemulsions Prepared Using High-Pressure Homogenization. NANOMATERIALS 2018; 8:nano8050307. [PMID: 29735918 PMCID: PMC5977321 DOI: 10.3390/nano8050307] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/12/2018] [Revised: 04/29/2018] [Accepted: 05/04/2018] [Indexed: 11/18/2022]
Abstract
The nanoemulsions of soy protein isolate-phosphatidylcholine (SPI-PC) with different emulsion conditions were studied. Homogenization pressure and homogenization cycle times were varied, along with SPI and PC concentration. Evaluations included turbidity, particle size, ζ-potential, particle distribution index, and turbiscan stability index (TSI). The nanoemulsions had the best stability when SPI was at 1.5%, PC was at 0.22%, the homogenization pressure was 100 MPa and homogenization was performed 4 times. The average particle size of the SPI-PC nanoemulsions was 217 nm, the TSI was 3.02 and the emulsification yield was 93.4% of nanoemulsions.
Collapse
|