1
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Feng D, Yin S, Wen X, Jing P. Heat treatment improves the dispersion stability of rice bran milk through changing the settling behavior. Food Chem 2024; 450:139348. [PMID: 38615533 DOI: 10.1016/j.foodchem.2024.139348] [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: 12/22/2023] [Revised: 04/01/2024] [Accepted: 04/10/2024] [Indexed: 04/16/2024]
Abstract
Poor dispersion stability of nutritious rice bran milk limits its production. In this study, the dispersion stability of rice bran milk after heating at 95 °C for 0-5 min was investigated. Visual observation revealed improved dispersion stability and changes in settling behavior with heat durations. After heating for 5 min, the serum turbidity increased from 1.86 to 2.95. The centrifugal sedimentation rate unexpectedly rose from 9.25% to 29.18%, indicating an increase in volumetric particle concentration. Fourier transform infrared spectroscopy revealed that heating induced starch gelatinization and protein denaturation in rice bran milk, leading to increased volumetric particle concentration. Rice bran protein aggregates after heating were developed and embedded in the gel-like network composed of swollen starch granules. These results suggested that rice bran milk, due to thermal-induced alteration in biomacromolecules, may behave progressively from free settling to hindered settling to compression settling, resulting in improved dispersion stability.
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Affiliation(s)
- Dacheng Feng
- Shanghai Food Safety and Engineering Technology Research Center, Bor S. Luh Food Safety Research Center, Key Lab of Urban Agriculture (South), School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Sijia Yin
- Shanghai Food Safety and Engineering Technology Research Center, Bor S. Luh Food Safety Research Center, Key Lab of Urban Agriculture (South), School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Xinyao Wen
- Shanghai Food Safety and Engineering Technology Research Center, Bor S. Luh Food Safety Research Center, Key Lab of Urban Agriculture (South), School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Pu Jing
- Shanghai Food Safety and Engineering Technology Research Center, Bor S. Luh Food Safety Research Center, Key Lab of Urban Agriculture (South), School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China; Shanghai Jiao Tong University Sichuan Research Institute,619#, Jicui Street, Tianfu New Area, Sichuan Province, China.
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2
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Wang X, Wu Q, Mao X, Zhang J. Effect of Alkyl Peroxyl Radical Oxidation on the Oxidative Stability of Walnut Protein Emulsions and Their Adsorbed Proteins. Foods 2024; 13:1513. [PMID: 38790813 PMCID: PMC11120051 DOI: 10.3390/foods13101513] [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: 04/04/2024] [Revised: 05/04/2024] [Accepted: 05/07/2024] [Indexed: 05/26/2024] Open
Abstract
Walnuts are high in protein content and rich in nutrients and are susceptible to oxidation during production and processing, leading to a decrease in the stability of walnut protein emulsions. In this paper, the effect of alkyl peroxyl radical oxidation on the stability of walnut protein emulsions is investigated. With the increase of 2,2-azobis (2-methylpropionamidine) dihydrochloride (AAPH) concentration, both its protein and fat were oxidized to different degrees, and the droplets of the emulsion were first dispersed and then aggregated as seen from the laser confocal, and the stability of walnut protein emulsion was best at the AAPH concentration of 0.2 mmol/L. In addition to this, the adsorption rate of adsorbed proteins showed a decreasing and then an increasing trend with the increase in the oxidized concentration. The results showed that moderate oxidation (AAPH concentration: 0-0.2 mmol/L) promoted an increase in protein flexibility and a decrease in the protein interfacial tension, leading to the decrease in emulsion droplet size and the increase of walnut protein emulsion stability, and excessive oxidation (AAPH concentration: 1-25 mmmol/L) weakened protein flexibility and electrostatic repulsion, making the walnut protein emulsion less stable. The results of this study provide theoretical references for the quality control of walnut protein emulsions.
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Affiliation(s)
| | | | - Xiaoying Mao
- School of Food Science and Technology, Shihezi University, Shihezi 832003, China
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3
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Bao M, Jia X, Cheng Y, Zheng J, Liu Z, Lü X, Shan Y. Structure and in vitro digestion characteristics of skim goat milk protein during processing: effects of fat separation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6521-6530. [PMID: 37226631 DOI: 10.1002/jsfa.12730] [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: 10/21/2022] [Revised: 04/25/2023] [Accepted: 05/21/2023] [Indexed: 05/26/2023]
Abstract
BACKGROUND Although nonfat milk has been used worldwide in the industrial dairy process, little is known about the effects of fat separation during the manufacturing process on skim milk's structural and digestive properties. This study investigated the effects of the manufacturing process on the structure and in vitro digestion properties of skim goat milk, particularly emphasizing fat separation. RESULTS Changes in the surface charge and hydrophobicity of milk proteins caused by fat separation resulted in oxidation and aggregation in the subsequent homogenization, heat and spray-drying processing, which affected its digestibility. Compared with separation by dish separator (DS), skim milk after tubular centrifugal separation (CS) showed a higher initial and final digestibility. The CS samples also had a lower surface hydrophobicity level and higher free sulfhydryl content, ζ-potential, and average particle size (P < 0.05). Goat milk protein after CS was more readily oxidized and aggregated during the subsequent homogenization and heat treatment, as evidenced by the higher carbonyl content and particle size. Centrifugal separation also converted more β-sheets to α-helices, thus promoting the aggregation of oxidized skim milk protein. CONCLUSION The skim milk after CS and DS demonstrated different structural and digestive properties. Skim goat milk products after CS were more susceptible to oxidant-induced protein structural changes, resulting in higher protein digestibility. These findings provide insights into the mechanism involved in the control of gastric digestion of skim milk during manufacturing process. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Miaomiao Bao
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
| | - Xuyu Jia
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
| | - Yujia Cheng
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
| | - Jiaqi Zheng
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
| | - Zhendong Liu
- College of Food Science, Tibet Agriculture & Animal Husbandry University, Nyingchi, China
| | - Xin Lü
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
- Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Northwest A&F University, Yangling, PR China
| | - Yuanyuan Shan
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
- Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Northwest A&F University, Yangling, PR China
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4
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Geng L, Liu K, Zhang H. Lipid oxidation in foods and its implications on proteins. Front Nutr 2023; 10:1192199. [PMID: 37396138 PMCID: PMC10307983 DOI: 10.3389/fnut.2023.1192199] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2023] [Accepted: 05/25/2023] [Indexed: 07/04/2023] Open
Abstract
Lipids in foods are sensitive to various environmental conditions. Under light or high temperatures, free radicals could be formed due to lipid oxidation, leading to the formation of unstable food system. Proteins are sensitive to free radicals, which could cause protein oxidation and aggregation. Protein aggregation significantly affects protein physicochemical characteristics and biological functions, such as digestibility, foaming characteristics, and bioavailability, further reducing the edible and storage quality of food. This review provided an overview of lipid oxidation in foods; its implications on protein oxidation; and the assessment methods of lipid oxidation, protein oxidation, and protein aggregation. Protein functions before and after aggregation in foods were compared, and a discussion for future research on lipid or protein oxidation in foods was presented.
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Affiliation(s)
- Lianxin Geng
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Kunlun Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
- School of Food and Reserves Storage, Henan University of Technology, Zhengzhou, China
| | - Huiyan Zhang
- Zhengzhou Ruipu Biological Engineering Co., Ltd, Zhengzhou, China
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5
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Hu Z, Wang Y, Ma Z, Cheng T, Guo Z, Zhou L, Wang Z. Impacts of Industrial Modification on the Structure and Gel Features of Soy Protein Isolate and its Composite Gel with Myofibrillar Protein. Foods 2023; 12:foods12101982. [PMID: 37238801 DOI: 10.3390/foods12101982] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Revised: 05/10/2023] [Accepted: 05/11/2023] [Indexed: 05/28/2023] Open
Abstract
Native soy protein isolate (N-SPI) has a low denaturation point and low solubility, limiting its industrial application. The influence of different industrial modification methods (heat (H), alkaline (A), glycosylation (G), and oxidation (O)) on the structure of SPI, the properties of the gel, and the gel properties of soy protein isolate (SPI) in myofibril protein (MP) was evaluated. The study found that four industrial modifications did not influence the subunit composition of SPI. However, the four industrial modifications altered SPI's secondary structure and disulfide bond conformation content. A-SPI exhibits the highest surface hydrophobicity and I850/830 ratio but the lowest thermal stability. G-SPI exhibits the highest disulfide bond content and the best gel properties. Compared with MP gel, the addition of H-SPI, A-SPI, G-SPI, and O-SPI components significantly improved the properties of the gel. Additionally, MP-ASPI gel exhibits the best properties and microstructure. Overall, the four industrial modification effects may impact SPI's structure and gel properties in different ways. A-SPI could be a potential functionality-enhanced soy protein ingredient in comminuted meat products. The present study results will provide a theoretical basis for the industrialized production of SPI.
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Affiliation(s)
- Zhaodong Hu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
- College of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Yichang Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zihan Ma
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Tianfu Cheng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zengwang Guo
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Linyi Zhou
- College of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
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Zolqadri R, Heidari Damani M, Malekjani N, Saeed Kharazmi M, Mahdi Jafari S. Rice bran protein-based delivery systems as green carriers for bioactive compounds. Food Chem 2023; 420:136121. [PMID: 37086611 DOI: 10.1016/j.foodchem.2023.136121] [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: 12/22/2022] [Revised: 04/05/2023] [Accepted: 04/05/2023] [Indexed: 04/24/2023]
Abstract
Natural protein-based delivery systems have received special interest over the last few years. Different carriers are already developed in the food industry to protect, encapsulate and deliver bioactive compounds. Rice bran protein (RBP) is currently used as a carrier in encapsulating bioactives due to its excellent functional properties, great natural value, low price, good biodegradability, and biocompatibility. Recently, RBP-based carriers including emulsions, microparticles, nanoparticles, nanoemulsions, liposomes, and core-shell structures have been studied extensively in the literature. This study reviews the important characteristics of RBP in developing bioactive delivery systems. The recent progress in various modification approaches for improving RBP properties as carriers along with different types of RBP-based bioactive delivery systems is discussed. In the final part, the bioavailability and release profiles of bioactives from RBP-based carriers and the recent developments are described.
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Affiliation(s)
- Roshanak Zolqadri
- Department of Food Science and Technology, Faculty of Agriculture, University of Zanjan, Zanjan, Iran
| | - Maryam Heidari Damani
- Department of Food Hygiene, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies, Amol, Iran
| | - Narjes Malekjani
- Department of Food Science and Technology, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran.
| | | | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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7
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Guo Y, Liu C, Wang Y, Ren S, Zheng X, Zhang J, Cheng T, Guo Z, Wang Z. Impact of Cavitation Jet on the Structural, Emulsifying Features and Interfacial Features of Soluble Soybean Protein Oxidized Aggregates. Foods 2023; 12:foods12050909. [PMID: 36900426 PMCID: PMC10000764 DOI: 10.3390/foods12050909] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2023] [Revised: 02/18/2023] [Accepted: 02/20/2023] [Indexed: 02/24/2023] Open
Abstract
A cavitation jet can enhance food proteins' functionalities by regulating solvable oxidized soybean protein accumulates (SOSPI). We investigated the impacts of cavitation jet treatment on the emulsifying, structural and interfacial features of soluble soybean protein oxidation accumulate. Findings have shown that radicals in an oxidative environment not only induce proteins to form insoluble oxidative aggregates with a large particle size and high molecular weight, but also attack the protein side chains to form soluble small molecular weight protein aggregates. Emulsion prepared by SOSPI shows worse interface properties than OSPI. A cavitation jet at a short treating time (<6 min) has been shown to break the core aggregation skeleton of soybean protein insoluble aggregates, and insoluble aggregates into soluble aggregates resulting in an increase of emulsion activity (EAI) and constancy (ESI), and a decrease of interfacial tension from 25.15 to 20.19 mN/m. However, a cavitation jet at a long treating time (>6 min) would cause soluble oxidized aggregates to reaggregate through an anti-parallel intermolecular β-sheet, which resulted in lower EAI and ESI, and a higher interfacial tension (22.44 mN/m). The results showed that suitable cavitation jet treatment could adjust the structural and functional features of SOSPI by targeted regulated transformation between the soluble and insoluble components.
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8
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Guo Y, Wang M, Xing K, Pan M, Wang L. Covalent binding of ultrasound-treated japonica rice bran protein to catechin: Structural and functional properties of the complex. ULTRASONICS SONOCHEMISTRY 2023; 93:106292. [PMID: 36669429 PMCID: PMC9868872 DOI: 10.1016/j.ultsonch.2023.106292] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 12/25/2022] [Accepted: 01/05/2023] [Indexed: 06/17/2023]
Abstract
Due to the existence of many disulfide bonds in japonica rice bran protein (JRBP) molecules, their solubility is poor, which seriously affects other functional properties. To improve the functional characteristics of JRBP molecules, they were processed by ultrasound technology, and JRBP-catechin (CC) covalent complex was prepared. The structural and functional properties of indica and japonica rice bran proteins and their complexes were compared; furthermore, the changes in the structural and functional properties of JRBP-CC under different ultrasound conditions were investigated. The results showed that compared with indica rice bran protein (IRBP), the secondary structure of JRBP-CC was very different, the water holding capacity (WHC) was higher, and the emulsification performance was better. Different ultrasound conditions had different effects on the functional properties of JRBP-CC. When the ultrasound power was 200 W, the λmax redshift of the JRBP-CC complex was the most significant, the particle size was the smallest, the absolute value of the zeta potential was the largest, and the hydrophobicity and microstructure of the JRBP-CC complex were the best. Concurrently, the maximum WHC and oil holding capacity (OHC) of JRBP-CC under these conditions were 7.54 g/g and 6.87 g/g, respectively. Moreover, the emulsifying activity index (EAI) and emulsifying stability index (ESI) were 210 m2/g and 47.8 min, respectively, and the scavenging activities of 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ABTS+ were 71.96 % and 80.07 %, respectively.
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Affiliation(s)
- Yanfei Guo
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Minghao Wang
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Kaiwen Xing
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Mingzhe Pan
- School of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Liqi Wang
- School of Food Science, Harbin University of Commerce, Harbin 150000, China
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9
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Li Y, Zhang C, Liang Y, Wang L, Xiong W. Solubility and conformational characterization of rice glutelin after high temperature treatment. Int J Biol Macromol 2022; 223:1720-1726. [PMID: 36252633 DOI: 10.1016/j.ijbiomac.2022.10.100] [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: 08/24/2022] [Revised: 10/01/2022] [Accepted: 10/11/2022] [Indexed: 11/05/2022]
Abstract
Enhancing the solubility of rice glutelin in neutral aqueous solution is the prerequisite for the development of rice protein drinks and ingredients. Herein, glutelin was first dissolved in an aqueous solution of pH 12, and then heated at 121 °C for 20 min. The results showed that the solubility of glutelin increased from 2.55 mg/mL to 20.7 mg/mL at pH 7. The size of glutelin aggregates at pH 7 decreased from 900 nm to 400 nm after high temperature treatment (HTT), which was confirmed by atomic force microscopy. The results of small angle X-ray scattering showed that HTT induced the conformational unfolding of glutelin, and the protein in the aggregate was rod like shape as well as the mean square rotation radius decreased from 64.9 to 54.8 Å. Furthermore, Raman spectrum results also agree with the unfolding of glutelin conformation, which was mainly reflected in the changes of tyrosine and tryptophan residues, as well as the decreasing of α-helix content and increasing of β-sheet content. After being freeze-dried, HTT glutelin has a re-solubilization capacity of 15.48 mg/mL in pH 7 aqueous solution, which was superior to that of spray dried glutelin powder (pH 7, 9.19 mg/mL).
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Affiliation(s)
- Ya Li
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Chunlan Zhang
- College of Food Science and Engineering, Tarim University, Alar, 843300, China
| | - Yuxing Liang
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Lifeng Wang
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Wenfei Xiong
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou, 570228, China.
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10
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Strategy and Mechanism of Rice Bran Protein Emulsion Stability Based on Rancidity-Induced Protein Oxidation: An Ultrasonic Case Study. Foods 2022; 11:foods11233896. [PMID: 36496706 PMCID: PMC9736135 DOI: 10.3390/foods11233896] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2022] [Revised: 11/27/2022] [Accepted: 11/29/2022] [Indexed: 12/12/2022] Open
Abstract
To provide a strategy for improving the stability of rice bran protein emulsion (RBPE), rice bran proteins (RBPs) with different oxidation extents were prepared from fresh rice bran (RB) stored for different times (0, 1, 3, 5, 10 d), and RBPE was prepared with ultrasonic treatment. The ultrasonic conditions were optimized according to the results of the RBPE’s stability (when RB stored for 0, 1, 3, 5, 10 d, the optimal ultrasonic treatment conditions of RBPE were 500 w and 50 min, 400 w and 30 min, 400 w and 30 min, 300 w and 20 min, 500 w and 50 min, respectively). Additionally, the structural characteristics and the flexibility of RBPE interface protein were characterized, and the results showed that compared with native protein and excessive oxidized protein, the unfolded structure content and flexibility of interface protein of RBPE prepared by moderate oxidized protein under optimal ultrasonic intensity was higher. Furthermore, the correlation analysis showed that the RBPE stability was significantly correlated with the structural characteristics and flexibility of the RBPE interface protein (p < 0.05). In summary, ultrasonic treatment affected the interface protein’s structural characteristics and flexibility, improving the stability of RBPE prepared from oxidized RBP.
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11
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Lian Z, Yang S, Dai S, Tong X, Liao P, Cheng L, Qi W, Wang Y, Wang H, Jiang L. Relationship between flexibility and interfacial functional properties of soy protein isolate: succinylation modification. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6454-6463. [PMID: 35561106 DOI: 10.1002/jsfa.12012] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/20/2022] [Revised: 04/15/2022] [Accepted: 05/13/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND In this paper, the effects of different succinic anhydride (SA) additions on the flexibility of soy protein isolate (SPI) were investigated, and changes in protein conformation and interfacial functional properties were measured. The structure-effect relationship between conformation, flexibility, and interfacial functional properties was established. RESULTS SPI was bound to SA through disulfide bonds, and the zeta potential was reduced. The β-sheet content decreased, the disordered structure increased, and there were changes in tertiary structure and microstructure. The surface hydrophobicity, disulfide bond content, and solution turbidity were reduced to 5063, 1.0967 μmol g-1 , and 0.0036 μmol g-1 respectively. The best flexibility of SPI (0.3977) and interfacial functional properties were obtained when the mass ratio of SA/SPI was 15%. Correlation analysis showed a highly significant positive correlation (P < 0.01) between flexibility and emulsification and foaming properties, with correlation coefficients of 0.960 and 0.942 for flexibility with emulsifying activity and emulsion stability respectively, and 0.972 and 0.929 for flexibility with foaming capacity and foaming stability respectively. CONCLUSION The results suggest that succinylation-induced conformational changes of SPI improved its interfacial functional properties by changing its flexibility. These results provide theoretical guidelines for the development and application of highly emulsifiable and stable soy protein products utilizing succinylation. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Ziteng Lian
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Sai Yang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Shicheng Dai
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Xiaohong Tong
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Peilong Liao
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Lin Cheng
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Weijie Qi
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yijun Wang
- School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, China
| | - Huan Wang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin, China
- School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, China
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12
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Li H, Cai Y, Li F, Zhang B, Wu X, Wu W. Rancidity-induced protein oxidation affects the interfacial dynamic properties and the emulsion rheological behavior of rice bran protein. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107794] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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13
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Zhang B, Li H, Li F, Zhou Q, Wu X, Wu W. Effects of rice bran phenolics on the structure of rice bran protein under different degrees of rancidity. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113812] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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14
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Guo Y, Li B, Cheng T, Hu Z, Liu S, Liu J, Sun F, Guo Z, Wang Z. Effect of cavitation jet on the structural, emulsifying properties and rheological properties of soybean protein‐oxidised aggregates. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15822] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Yanan Guo
- College of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China
| | - Bailiang Li
- College of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China
| | - Tianfu Cheng
- College of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China
- Heilongjiang Beidahuang Green and Healthy Food Co., Ltd. Jiamusi Heilongjiang 154007 China
| | - Zhaodong Hu
- College of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China
| | - Shuangqi Liu
- College of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China
| | - Jun Liu
- Kedong Yuwang Soybean Protein Food Co., Ltd. Qiqihaer Heilongjiang 161000 China
| | - Fuwei Sun
- College of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China
| | - Zengwang Guo
- College of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China
| | - Zhongjiang Wang
- College of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China
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15
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Wu X, Li F, Wu W. Effect of rice bran rancidity on the structure and antioxidant properties of rice bran soluble dietary fiber. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103469] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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16
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Poojary MM, Lund MN. Chemical Stability of Proteins in Foods: Oxidation and the Maillard Reaction. Annu Rev Food Sci Technol 2021; 13:35-58. [PMID: 34941384 DOI: 10.1146/annurev-food-052720-104513] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Protein is a major nutrient present in foods along with carbohydrates and lipids. Food proteins undergo a wide range of modifications during food production, processing, and storage. In this review, we discuss two major reactions, oxidation and the Maillard reaction, involved in chemical modifications of food proteins. Protein oxidation in foods is initiated by metal-, enzyme-, or light-induced processes. Food protein oxidation results in the loss of thiol groups and the formation of protein carbonyls and specific oxidation products of cysteine, tyrosine, tryptophan, phenylalanine, and methionine residues, such as disulfides, dityrosine, kynurenine, m-tyrosine, and methionine sulfoxide. The Maillard reaction involves the reaction of nucleophilic amino acid residues with reducing sugars, which yields numerous heterogeneous compounds such as α-dicarbonyls, furans, Strecker aldehydes, advanced glycation end-products, and melanoidins. Both protein oxidation and the Maillard reaction result in the loss of essential amino acids but may positively or negatively impact food structure and flavor. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 13 is March 2022. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.
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Affiliation(s)
- Mahesha M Poojary
- Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg, Denmark;
| | - Marianne N Lund
- Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg, Denmark; .,Department of Biomedical Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Copenhagen, Denmark;
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