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Wu S, Zhang Z, Liu C, Ma T. Effect of pH-shifting and sonication-assisted treatment on properties and stability of vegetable oil-based whipped cream stabilized by kidney bean protein aggregates. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108736] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/08/2023]
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2
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Zhao C, Wang F, Yang X, Mao Y, Qi Q, Zheng M, Xu X, Cao Y, Wu Y, Liu J. Synergistic influence of ultrasound and dietary fiber addition on transglutaminase-induced peanut protein gel and its application for encapsulation of lutein. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108374] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
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3
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Liu Y, Hu H, Liu H, Wang Q. Recent Advances for the Developing of Instant Flavor Peanut Powder: Generation and Challenges. Foods 2022; 11:foods11111544. [PMID: 35681294 PMCID: PMC9180855 DOI: 10.3390/foods11111544] [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: 03/31/2022] [Revised: 04/29/2022] [Accepted: 05/11/2022] [Indexed: 02/04/2023] Open
Abstract
Instant flavor peanut powder is a nutritional additive that can be added to foods to impart nutritional value and functional properties. Sensory acceptability is the premise of its development. Flavor is the most critical factor in sensory evaluation. The heat treatment involved in peanut processing is the main way to produce flavor substances and involves chemical reactions: Maillard reaction, caramelization reaction, and lipid oxidation reaction. Peanut is rich in protein, fat, amino acids, fatty acids, and unsaturated fatty acids, which participate in these reactions as volatile precursors. N-heterocyclic compounds, such as the pyrazine, are considered to be the key odorants of the “baking aroma”. However, heat treatment also affects the functional properties of peanut protein (especially solubility) and changes the nutritional value of the final product. In contrast, functional properties affect the behavior of proteins during processing and storage. Peanut protein modification is the current research hotspot in the field of deep processing of plant protein, which is an effective method to solve the protein denaturation caused by heat treatment. The review briefly describes the characterization and mechanism of peanut flavor during heat treatment combined with solubilization modification technology, proposing the possibility of using peanut meal as material to produce IFPP.
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Affiliation(s)
| | | | - Hongzhi Liu
- Correspondence: (H.L.); (Q.W.); Tel.: +86-(10)-62818455 (H.L.); +86-(10)-62815837 (Q.W.)
| | - Qiang Wang
- Correspondence: (H.L.); (Q.W.); Tel.: +86-(10)-62818455 (H.L.); +86-(10)-62815837 (Q.W.)
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Liao X, Wang S, Li Y, Michael Olajide T, Zhai X, Qian J, Miao S, Huang J. Effects of "nine steaming nine sun-drying" on proximate composition, protein structure and volatile compounds of black soybeans. Food Res Int 2022; 155:111070. [PMID: 35400448 DOI: 10.1016/j.foodres.2022.111070] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2021] [Revised: 02/22/2022] [Accepted: 02/24/2022] [Indexed: 11/04/2022]
Abstract
Nine steaming nine sun-drying is a traditional processing technology for food or medicinal materials. The dynamic changes of the proximate composition, protein structure and volatile compounds during nine-time steaming and sun-drying of black soybeans (BS) were studied. The proximate composition results showed that the content of protein, carbohydrate and fat of BS decreased after processing, whereas the relative content of amino acids remained basically unchanged. Protein structure was evaluated using Fourier transform infrared spectroscopy (FT-IR), Ultraviolet absorption spectroscopy (UV) and Fluorescence spectroscopy. FT-IR result revealed that the relative contents of β-sheet and β-turn of the secondary structure of black soybean protein isolate (BSPI) decreased but the relative contents of α-helix and random coil increased after steaming and sun-drying. The results of UV and fluorescence spectroscopy confirmed changes in the protein conformation. In addition, SPME-GCMS analysis demonstrated that hydrocarbons, alcohols and aldehydes were the main volatile compounds. The relative contents of 1-octen-3-ol and hexanal, which are the main sources of beany flavor decreased significantly compared with raw BS. Principal component analysis (PCA) results showed that the volatile compounds of nine steamed and nine sun-dried BS could be well distinguished during the process. These findings may therefore provide a scientific basis for the application of nine-time steamed and sun-dried BS in food industry and contribute to the understanding of process-induced chemical transformations in this ancient processing technique.
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Affiliation(s)
- Xianyan Liao
- Food Nutrition and Chronic Disease Intervention Laboratory, School of Life Sciences, Shanghai University, Shanghai 200444, China
| | - Shanshan Wang
- Food Nutrition and Chronic Disease Intervention Laboratory, School of Life Sciences, Shanghai University, Shanghai 200444, China
| | - Yingqiu Li
- Food Nutrition and Chronic Disease Intervention Laboratory, School of Life Sciences, Shanghai University, Shanghai 200444, China
| | | | - Xiaolin Zhai
- Food Nutrition and Chronic Disease Intervention Laboratory, School of Life Sciences, Shanghai University, Shanghai 200444, China
| | - Jiana Qian
- Food Nutrition and Chronic Disease Intervention Laboratory, School of Life Sciences, Shanghai University, Shanghai 200444, China
| | - Song Miao
- Teagasc Food Research Centre Moorepark, Co. Cork, Ireland.
| | - Junyi Huang
- Food Nutrition and Chronic Disease Intervention Laboratory, School of Life Sciences, Shanghai University, Shanghai 200444, China.
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5
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Zhu H, Wu S, Zhang Z, MA T. Effect of crosslinking and drying method on the oxidative stability of lipid microcapsules obtained by complex coacervation. Food Funct 2022; 13:9049-9059. [DOI: 10.1039/d2fo01875f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The crosslinking and drying method of microcapsules prepared by complex coacervation has been investigated in order to reach a better control of the oxidative stability of final powder product. Methyl...
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Boukid F. Peanut protein – an underutilised by‐product with great potential: a review. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15495] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Fatma Boukid
- Food safety and Functionality Programme Food Industries Institute of Agriculture and Food Research and Technology (IRTA) Finca Camps i Armet S/N Monells 17121 Spain
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7
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Geow CH, Tan MC. Pretreatment effect of osmotic dehydration on ultrasound‐assisted solvent extraction: Functional properties of defatted hazelnut meal. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16007] [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]
Affiliation(s)
- Chin Hong Geow
- Department of Chemical and Petroleum Engineering Faculty of Engineering, Technology and Built Environment UCSI University Cheras Kuala Lumpur Malaysia
| | - Mei Ching Tan
- Department of Chemical and Petroleum Engineering Faculty of Engineering, Technology and Built Environment UCSI University Cheras Kuala Lumpur Malaysia
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You Y, Yang L, Chen H, Xiong L, Yang F. Effects of (-)-Epigallocatechin-3-gallate on the Functional and Structural Properties of Soybean Protein Isolate. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:2306-2315. [PMID: 33576221 DOI: 10.1021/acs.jafc.0c07337] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
In the present study, soy protein isolate (SPI) was noncovalently modified by (-)-epigallocatechin-3-gallate (EGCG), and its foaming, emulsifying, and antioxidant properties were all significantly increased. Fluorescence analysis revealed that the fluorescence quenching of SPI by EGCG was static quenching. EGCG mainly changed the folding state of SPI around Trp and Tyr residues, and the binding site was closer to Trp. UV-vis spectra further proved that more hydrophobic residues of SPI were exposed to a hydrophilic microenvironment. Circular dichroism spectra indicated that the contents of ordered structures were transforming into random coils with the reduce of α-helix, β-sheet, and β-turns by 3.8%, 2.0%, and 1.2%, respectively. Meanwhile, the binding stoichiometry of two molecules of EGCG per one molecule of SPI was obtained from isothermal titration calorimetry, and the interaction was a spontaneous endothermic process with a noncovalent complex preferentially formed. According to thermodynamic parameters and molecular docking model, hydrophobic force and hydrogen bonds were considered to be the main interaction forces between SPI and EGCG. Overall, after modification through the high affinity to EGCG, the structure of SPI became looser and exposed more active groups, thus resulting in an improvement of its foaming, emulsifying, and antioxidant properties.
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Affiliation(s)
- Yaohui You
- College of Chemistry and Chemical Engineering, Neijiang Normal University, Neijiang 641100, China
- Sichuan Science and Technology Resources Sharing Service Platform of Special Agricultural Resources in Tuojiang River Basin, Neijiang 641100, China
- Key Laboratory of Fruit Waste Treatment and Resource Recycling of the Provincial Higher Learning Institutes, Neijiang 641100, China
| | - Liu Yang
- College of Chemistry and Chemical Engineering, Neijiang Normal University, Neijiang 641100, China
- Sichuan Science and Technology Resources Sharing Service Platform of Special Agricultural Resources in Tuojiang River Basin, Neijiang 641100, China
- Key Laboratory of Fruit Waste Treatment and Resource Recycling of the Provincial Higher Learning Institutes, Neijiang 641100, China
| | - Hong Chen
- College of Chemistry and Chemical Engineering, Neijiang Normal University, Neijiang 641100, China
| | - Linying Xiong
- College of Chemistry and Chemical Engineering, Neijiang Normal University, Neijiang 641100, China
| | - Fan Yang
- College of Chemistry and Chemical Engineering, Neijiang Normal University, Neijiang 641100, China
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Sun X, Zhang W, Zhang L, Tian S, Chen F. Effect of ultrasound-assisted extraction on the structure and emulsifying properties of peanut protein isolate. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1150-1160. [PMID: 32789860 DOI: 10.1002/jsfa.10726] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/17/2020] [Revised: 07/15/2020] [Accepted: 08/12/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND With an increasing demand for edible protein, research on new extraction methods is attracting more attention. The effects of such methods on functional properties are important. The present study aimed to evaluate the effect of ultrasound-assisted extraction on the extraction efficiency, structure, and the emulsifying properties of peanut protein isolate (PPI). RESULTS Ultrasound-assisted extraction significantly improved extraction efficiency and shortened the processing time. The nanostructure, molecular weight distribution, and particle size of PPI were altered by ultrasound-assisted extraction. The emulsifying properties of the PPI from ultrasound-assisted extraction were significantly improved compared with alkaline extraction. Peanut protein isolate had lower molecular weight fractions, higher levels of hydrophobic amino acids, and the highest fluorescence intensity with ultrasound intensity, temperature, and time of 3.17 W cm-3 , 35 °C, and 30 min, respectively. These contributed to the higher emulsifying activity index and emulsifying stability index of the PPI emulsions. The uniform distribution of droplets and smaller particle size of the PPI emulsions was also observed. CONCLUSION The results suggested that ultrasound can be used to induce the conformational changes to modify the interfacial association between protein-oil phases, thereby improving the emulsifying properties of peanut protein. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Xiaoyang Sun
- National Engineering Laboratory for Wheat & Corn Further Processing, Henan University of Technology, Zhengzhou, China
| | - Wen Zhang
- National Engineering Laboratory for Wheat & Corn Further Processing, Henan University of Technology, Zhengzhou, China
| | - Lifen Zhang
- National Engineering Laboratory for Wheat & Corn Further Processing, Henan University of Technology, Zhengzhou, China
| | - Shaojun Tian
- National Engineering Laboratory for Wheat & Corn Further Processing, Henan University of Technology, Zhengzhou, China
| | - Fusheng Chen
- National Engineering Laboratory for Wheat & Corn Further Processing, Henan University of Technology, Zhengzhou, China
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Sun X, Zhang W, Zhang L, Tian S, Chen F. Molecular and emulsifying properties of arachin and conarachin of peanut protein isolate from ultrasound-assisted extraction. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109790] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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11
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Liu Y, Sun-Waterhouse D, Cui C, Hu Y, Wang W. Dealing with soy sauce precipitation at submicron-/nano-scale: An industrially feasible approach involving enzymolysis with protease and alkaline conditions. Food Res Int 2020; 137:109670. [PMID: 33233247 DOI: 10.1016/j.foodres.2020.109670] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2020] [Revised: 09/02/2020] [Accepted: 09/06/2020] [Indexed: 11/18/2022]
Abstract
This study proposes an industrially feasible approach to handle the heating-induced soy sauce precipitates (SSPs) during soy sauce production. Protein (32.59%; containing a large amount of hydrophobic amino acid) and sugar (26.86%) were found to be the main composition of SSPs, and high content of mineral elements were also discovered in SSPs. A pH adjustment to 8-12 along with an enzymolysis step with alkaline protease seemed beneficial for this purpose while offering opportunities to manipulate the soy sauce quality. The pH adjustment decreased SSPs particle size from micron-scale to submicron- or nano-scale, and improved significantly the efficiency of SSPs protein enzymatic hydrolysis and protein recovery (up to 80%). The enzymolysis with alkaline protease enabled the generation of pyrazines while affecting the contents of phenols, alcohols, furans, pyrroles and sulfur-containing compounds. Interactions occurred between amino acids and sugars, among volatiles, and between volatiles (like aldehydes) and other monomers under such alkaline conditions. This study presents an efficient approach that is of practical significance to dealing with SSPs in soy sauce production and reuse of SSPs.
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Affiliation(s)
- Ying Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, Guangdong, China
| | - Dongxiao Sun-Waterhouse
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, Guangdong, China
| | - Chun Cui
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, Guangdong, China; Guangdong Weiwei Biotechnology Co., Ltd., Guangzhou 510640, China
| | - Yang Hu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, Guangdong, China
| | - Wei Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, Guangdong, China
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12
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Wang Y, Yang F, Wu M, Li J, Bai Y, Xu W, Qiu S. Synergistic effect of pH shifting and mild heating in improving heat induced gel properties of peanut protein isolate. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109812] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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13
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Optimization of Scorpion Protein Extraction and Characterization of the Proteins' Functional Properties. Molecules 2019; 24:molecules24224103. [PMID: 31766309 PMCID: PMC6891329 DOI: 10.3390/molecules24224103] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2019] [Revised: 11/05/2019] [Accepted: 11/06/2019] [Indexed: 11/17/2022] Open
Abstract
Scorpion has long been used in traditional Chinese medicine, because whole scorpion body extract has anti-cancer, analgesic, anti-thrombotic blood anti-coagulation, immune modulating, anti-epileptic, and other functions. The purpose of this study was to find an efficient extraction method and investigate some of physical and chemical parameters, like water solubility, emulsification, foaming properties, and oil-holding capacity of obtained scorpion proteins. Response surface methodology (RSM) was used for the determination of optimal parameters of ultrasonic extraction (UE). Based on single factor experiments, three factors (ultrasonic power (w), liquid/solid (mL/g) ratio, and extraction time (min)) were used for the determination of scorpion proteins (SPs). The order of the effects of the three factors on the protein content and yield were ultrasonic power > extraction time > liquid/solid ratio, and the optimum conditions of extraction proteins were as follows: extraction time = 50.00 min, ultrasonic power = 400.00 w, and liquid/solid ratio = 18.00 mL/g. For the optimal conditions, the protein content of the ultrasonic extraction and yield were 78.94% and 24.80%, respectively. The solubility, emulsification and foaming properties, and water and oil holding capacity of scorpion proteins were investigated. The results of this study suggest that scorpion proteins can be considered as an important ingredient and raw material for the creation of water-soluble supramolecular complexes for drugs.
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Ran XL, Zhang M, Wang Y, Liu Y. Vacuum radio frequency drying: a novel method to improve the main qualities of chicken powders. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:4482-4491. [PMID: 31686680 DOI: 10.1007/s13197-019-03933-0] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/04/2019] [Accepted: 07/08/2019] [Indexed: 11/24/2022]
Abstract
Vacuum radio frequency drying (VRFD) combining the advantages of RF heating with vacuum drying (VD) was applied to produce chicken powders. Drying time and some properties of VRFD the powders were compared with VD and microwave vacuum drying (MVD) (915 MHz and 2450 MHz). Results showed that the total drying time of VRFD chicken powders was the shortest (100 min) while that for VD powders was the longest (180 min). VRFD chicken powders exhibited the lowest hygroscopicity (2.17%), the highest water holding capacity (254.80%), and better color and taste. Besides, VRFD powders had maximum umami flavor among the obtained powders. Contrarily, the color and flavor of VD powders were the most undesirable. Additionally, VRFD had less effect on protein secondary structures compared with MVD. It was concluded that, VRFD possesses the necessary potential for use at industrial level in the production of chicken powders with high qualities.
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Affiliation(s)
- Xin-Li Ran
- 1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu Province China
| | - Min Zhang
- 1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu Province China.,2Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, China
| | - Yuchuan Wang
- 3International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, 214122 Jiangsu China
| | - Yaping Liu
- Guangdong Galore Food Co. Ltd., Zhongshan, 528447 China
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15
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Study on condition of ultrasound-assisted thermo-alkali-modified peanut protein embedding curcumin for nanoparticles. Journal of Food Science and Technology 2019; 57:1049-1060. [PMID: 32123426 DOI: 10.1007/s13197-019-04139-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/15/2019] [Accepted: 10/23/2019] [Indexed: 01/01/2023]
Abstract
This study investigated the effects of ultrasound-assisted thermo-alkali modification on the molecular structure of peanut protein. Further, the preparation conditions involved in embedding curcumin by the modified pea protein were also studied. It was found that within the pH range of 7 < pH < 11, with an increase in pH, the content of free sulfhydryl group in peanut protein isolate gradually increased from 10.35 ± 0.63 μmol/g (pH = 7) to 18.26 ± 0.93 μmol/g (pH = 10); and the content of disulfide bonds decreased from 44.62 ± 0.48 μmol/g (pH = 7) to 34.26 ± 2.03 μmol/g (pH = 11). In the ultrasonic power range (P < 300 W), with an increase in power, the content of free mercapto group in peanut protein isolate gradually increased from 12.44 ± 0.73 μmol/g to 19.46 ± 0.24 μmol/g (P = 250 W); and the content of disulfide bonds decreased from 42.29 ± 1.24 μmol/g to 33.28 ± 0.64 μmol/g (P = 300 W). Within the temperature range of 70 °C < T < 90 °C, with an increase in temperature, the content of free sulfhydryl group in peanut protein isolate gradually increased from 10.35 ± 0.94 μmol/g (T = 70 °C) to 19.67 ± 0.68 μmol/g (T = 90 °C), and the content of disulfide bonds decreased from 45.02 ± 2.84 μmol/g (T = 70 °C) to 34.26 ± 2.03 μmol/g (T = 90 °C). Response surface test was used to optimize the preparation conditions of nanoparticles from curcumin. The results showed that the optimum parameters of ultrasonic-assisted modification of peanut protein embedding curcumin were pH = 9.8, heating temperature T = 90 °C, ultrasonic power Q = 225 W, and heating time S = 21 min. Under these conditions, the embedding rate of curcumin reached 83.27 + 1.06%, the ABTS+ scavenging activity generally decreases with time over the 2 days period measured in PPI solution and PPI nanoparticles (PPN), the ABTS+ scavenging activity decreased from 40.8%, 52.2% and 67.3% to 27.1%, 39.0% and 60.5%, respectively. Compared with pure curcumin, the antioxidant activity was increased at presence of PPI.
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Ji H, Han F, Peng S, Yu J, Li L, Liu Y, Chen Y, Li S, Chen Y. Behavioral Solubilization of Peanut Protein Isolate by Atmospheric Pressure Cold Plasma (ACP) Treatment. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02357-0] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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17
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Rahman MS, Go GW, Seo JK, Gul K, Choi SG, Yang HS. Thiol concentration, structural characteristics and gelling properties of bovine heart protein concentrates. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.030] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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18
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Comparison of structures of walnut protein fractions obtained through reverse micelles and alkaline extraction with isoelectric precipitation. Int J Biol Macromol 2019; 125:1214-1220. [DOI: 10.1016/j.ijbiomac.2018.09.095] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2018] [Revised: 09/13/2018] [Accepted: 09/15/2018] [Indexed: 11/17/2022]
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19
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Li M, Wen X, Peng Y, Wang Y, Wang K, Ni Y. Functional properties of protein isolates from bell pepper (Capsicum annuum L. var. annuum) seeds. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.07.069] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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20
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Feng L, Wang X, Peng F, Liao J, Nai Y, Lei H, Li M, Xu H. Walnut Protein Hydrolysates Play a Protective Role on Neurotoxicity Induced by d-Galactose and Aluminum Chloride in Mice. Molecules 2018; 23:E2308. [PMID: 30201912 PMCID: PMC6225279 DOI: 10.3390/molecules23092308] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2018] [Revised: 09/04/2018] [Accepted: 09/07/2018] [Indexed: 11/28/2022] Open
Abstract
In recent years, with an increase in the aging population, neurodegenerative diseases have attracted more and more attention. This study aimed to investigate the potential neuroprotective effect of defatted walnut meal protein hydrolysates (DWMPH) on neurotoxicity induced by d-galactose (d-gal) and aluminum chloride (AlCl₃) in mice. The animal models were established by combining treatments with d-gal (200 mg/kg/day, subcutaneously) and AlCl₃ (100 mg/kg in drinking water) for 90 days. During the 90 days, 1 g/kg of DWMPH was administrated orally every day. The results indicated that DWMPH treatment alleviated oxidative stress, reversed cholinergic dysfunction, and suppressed the release of proinflammatory cytokines in the brains of d-gal + AlCl₃-treated mice, and thus improving the learning and memory functions of these mice, which was closely correlated with the strong antioxidant activity of DWMPH. This finding suggests that DWMPH might be a promising dietary supplement in improving neuronal dysfunctions of the brain.
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Affiliation(s)
- Li Feng
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
| | - Xiaojing Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
| | - Fei Peng
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
| | - Jianqiao Liao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
| | - Yifan Nai
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
| | - Hongjie Lei
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
| | - Mei Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
| | - Huaide Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
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Comparison of functional properties of edible insects and protein preparations thereof. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.01.058] [Citation(s) in RCA: 116] [Impact Index Per Article: 19.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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22
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Liu CM, Peng Q, Zhong JZ, Liu W, Zhong YJ, Wang F. Molecular and Functional Properties of Protein Fractions and Isolate from Cashew Nut (Anacardium occidentale L.). Molecules 2018; 23:E393. [PMID: 29439533 PMCID: PMC6016967 DOI: 10.3390/molecules23020393] [Citation(s) in RCA: 49] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2018] [Revised: 01/30/2018] [Accepted: 01/31/2018] [Indexed: 11/16/2022] Open
Abstract
Some molecular and functional properties of albumin (83.6% protein), globulin (95.5% protein), glutelin (81.3% protein) as well as protein isolate (80.7% protein) from cashew nut were investigated. These proteins were subjected to molecular (circular dichroism, gel electrophoresis, scanning electron microscopy) and functional (solubility, emulsification, foaming, water/oil holding capacity) tests. Cashew nut proteins represent an abundant nutrient with well-balanced amino acid composition and could meet the requirements recommended by FAO/WHO. SDS-PAGE pattern indicated cashew nut proteins were mainly composed of a polypeptide with molecular weight (MW) of 53 kDa, which presented two bands with MW of 32 and 21 kDa under reducing conditions. The far-UV CD spectra indicated that cashew proteins were rich in β-sheets. The surface hydrophobicity of the protein isolate was higher than that of the protein fractions. In pH 7.0, the solubility of protein fractions was above 70%, which was higher than protein isolate at any pH. Glutelin had the highest water/oil holding capacity and foaming properties. Protein isolate displayed better emulsifying properties than protein fractions. In summary, cashew nut kernel proteins have potential as valuable nutrition sources and could be used effectively in the food industry.
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Affiliation(s)
- Cheng-Mei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, No. 235 Nanjing East Road, Nanchang 330047, China.
| | - Qian Peng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, No. 235 Nanjing East Road, Nanchang 330047, China.
| | - Jun-Zhen Zhong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, No. 235 Nanjing East Road, Nanchang 330047, China.
| | - Wei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, No. 235 Nanjing East Road, Nanchang 330047, China.
| | - Ye-Jun Zhong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, No. 235 Nanjing East Road, Nanchang 330047, China.
| | - Fang Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, No. 235 Nanjing East Road, Nanchang 330047, China.
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Ji H, Dong S, Han F, Li Y, Chen G, Li L, Chen Y. Effects of Dielectric Barrier Discharge (DBD) Cold Plasma Treatment on Physicochemical and Functional Properties of Peanut Protein. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-2015-z] [Citation(s) in RCA: 86] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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