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Chen J, Jin J, Liu Y, Zhao M, Qi Z, Shi W, Li Y, Lu S, Dong J, Wang Q. Assessing the structural and foaming property changes in egg yolk proteins due to malondialdehyde: Experimental and molecular docking studies. Food Chem 2024; 452:139529. [PMID: 38703740 DOI: 10.1016/j.foodchem.2024.139529] [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: 02/16/2024] [Revised: 04/17/2024] [Accepted: 04/28/2024] [Indexed: 05/06/2024]
Abstract
This study evaluated the effects of varying levels of malondialdehyde (MDA) on the structural and foaming properties of the egg yolk proteins (EYPs), and the interaction between them was explored by molecular docking. The results showed that oxidative modification due to MDA increased the carbonyl content of EYPs by 4.49 times. Simultaneously, the total sulfhydryl content was reduced by 21.47%, and the solubility of EYPs was significantly decreased (p < 0.05). Continuous oxidation disorders the previously ordered structure of EYPs. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis indicated that some proteins underwent crosslinking and aggregation with increased MDA oxidation, aligning with changes in particle size and zeta-potential. Moderate oxidation (<1 mmol/L) enhanced the foaming capacity and foam stability of EYPs. Additionally, molecular docking results uncovered favorable interactions between MDA and specific EYPs, primarily through hydrogen bonding. This research offers valuable insights into managing the functional and quality changes of yolk products during processing.
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Affiliation(s)
- Jingya Chen
- School of Food Science and Technology, Shihezi University, Xinjiang Uygur Autonomous Region, China; Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Jiaxin Jin
- School of Food Science and Technology, Shihezi University, Xinjiang Uygur Autonomous Region, China; Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Yu Liu
- School of Food Science and Technology, Shihezi University, Xinjiang Uygur Autonomous Region, China; Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Mengbin Zhao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Zeliang Qi
- School of Food Science and Technology, Shihezi University, Xinjiang Uygur Autonomous Region, China; Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Wenjing Shi
- School of Food Science and Technology, Shihezi University, Xinjiang Uygur Autonomous Region, China; Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Yangyang Li
- School of Food Science and Technology, Shihezi University, Xinjiang Uygur Autonomous Region, China; Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Shiling Lu
- School of Food Science and Technology, Shihezi University, Xinjiang Uygur Autonomous Region, China; Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Juan Dong
- School of Food Science and Technology, Shihezi University, Xinjiang Uygur Autonomous Region, China; Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Qingling Wang
- School of Food Science and Technology, Shihezi University, Xinjiang Uygur Autonomous Region, China; Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China.
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Pitocchi R, Cicatiello P, Illiano A, Fontanarosa C, Spina F, Varese GC, Amoresano A, Piscitelli A, Giardina P. The essential role of aggregation for the emulsifying ability of a fungal CYS-rich protein. Appl Microbiol Biotechnol 2024; 108:358. [PMID: 38829381 PMCID: PMC11147851 DOI: 10.1007/s00253-024-13182-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2024] [Revised: 04/29/2024] [Accepted: 05/10/2024] [Indexed: 06/05/2024]
Abstract
Biosurfactants are in demand by the global market as natural commodities suitable for incorporation into commercial products or utilization in environmental applications. Fungi are promising producers of these molecules and have garnered interest also for their metabolic capabilities in efficiently utilizing recalcitrant and complex substrates, like hydrocarbons, plastic, etc. Within this framework, biosurfactants produced by two Fusarium solani fungal strains, isolated from plastic waste-contaminated landfill soils, were analyzed. Mycelia of these fungi were grown in the presence of 5% olive oil to drive biosurfactant production. The characterization of the emulsifying and surfactant capacity of these extracts highlighted that two different components are involved. A protein was purified and identified as a CFEM (common in fungal extracellular membrane) containing domain, revealing a good propensity to stabilize emulsions only in its aggregate form. On the other hand, an unidentified cationic smaller molecule exhibits the ability to reduce surface tension. Based on the 3D structural model of the protein, a plausible mechanism for the formation of very stable aggregates, endowed with the emulsifying ability, is proposed. KEY POINTS: • Two Fusarium solani strains are analyzed for their surfactant production. • A cationic surfactant is produced, exhibiting the ability to remarkably reduce surface tension. • An identified protein reveals a good propensity to stabilize emulsions only in its aggregate form.
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Affiliation(s)
- Rossana Pitocchi
- Department of Chemical Sciences, University of Naples Federico II, Via Cintia, Naples, 80126, Italy
| | - Paola Cicatiello
- Department of Chemical Sciences, University of Naples Federico II, Via Cintia, Naples, 80126, Italy.
| | - Anna Illiano
- Department of Chemical Sciences, University of Naples Federico II, Via Cintia, Naples, 80126, Italy
| | - Carolina Fontanarosa
- Department of Chemical Sciences, University of Naples Federico II, Via Cintia, Naples, 80126, Italy
| | - Federica Spina
- Department of Life Sciences and Systems Biology, University of Turin, Viale P.A. Mattioli 25, Turin, 10125, Italy
| | - Giovanna Cristina Varese
- Department of Life Sciences and Systems Biology, University of Turin, Viale P.A. Mattioli 25, Turin, 10125, Italy
| | - Angela Amoresano
- Department of Chemical Sciences, University of Naples Federico II, Via Cintia, Naples, 80126, Italy
| | - Alessandra Piscitelli
- Department of Chemical Sciences, University of Naples Federico II, Via Cintia, Naples, 80126, Italy
| | - Paola Giardina
- Department of Chemical Sciences, University of Naples Federico II, Via Cintia, Naples, 80126, Italy
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3
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Isakov NA, Belousov MV, Nizhnikov AA, Noskov BA. Dynamic properties of the layers of cupin-1.1 aggregates at the air/water interface. Biophys Chem 2024; 307:107166. [PMID: 38232602 DOI: 10.1016/j.bpc.2023.107166] [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: 09/19/2023] [Revised: 12/22/2023] [Accepted: 12/28/2023] [Indexed: 01/19/2024]
Abstract
Spread layers of amorphous aggregates of the structural domain of plant protein vicilin, cupin-1.1, at the water - air interface were studied by the surface tensiometry, dilational surface rheology, Brewster angle and atomic force microscopy. The layer properties differed strongly from the results for the layers of previously studied proteins. The dependency of the dynamic elasticity of the layer on surface pressure had two local maxima with the second peak being four times higher than the first one. In the region of the first maximum the obtained results are similar to those for dispersions of polymer microgels with a hairy corona. At the beginning of surface compression separate threads of the corona are stretched along the surface and the surface elasticity increases. The further compression results in the formation of loops and tails leading to a decrease of the elasticity. The second local maximum of the dynamic surface elasticity is presumably caused by the interactions of the rigid cores of the aggregates leading finally to the formation of multilayer structures at high surface pressures. In this case, the surface elasticity starts to decrease as a result of the segment exchange between different layers at the interface.
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Affiliation(s)
| | - Mikhail V Belousov
- St Petersburg State University, 199034 St. Petersburg, Russia; All-Russia Research Institute for Agricultural Microbiology, 196608 St. Petersburg, Russia
| | - Anton A Nizhnikov
- St Petersburg State University, 199034 St. Petersburg, Russia; All-Russia Research Institute for Agricultural Microbiology, 196608 St. Petersburg, Russia
| | - Boris A Noskov
- St Petersburg State University, 199034 St. Petersburg, Russia.
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Wang Y, Yang X, Li L. Formation of pH-responsive hydrogel beads and their gel properties: Soybean protein nanofibers and sodium alginate. Carbohydr Polym 2024; 329:121748. [PMID: 38286537 DOI: 10.1016/j.carbpol.2023.121748] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2023] [Revised: 12/24/2023] [Accepted: 12/26/2023] [Indexed: 01/31/2024]
Abstract
Hydrogel beads prepared from protein nanofibers are popular because of their safety, sleek appearance, and protection of biologically active substances. However, extreme external environmental variations, such as pH and temperature, can limit their practical application. To meet the application requirements of hydrogel beads in different environments, non-covalent mixtures of CaCl2 cross-linked soybean protein nanofibers (SNF) and sodium alginate (SA) were used to prepare hydrogel beads. In the present study, the hardness (782.48 g) and elasticity of hydrogel beads formed at SNF/SA = 7:3 and CaCl2 concentration of 0.1 mol/L were the maximum. Furthermore, the water content and pH swelling also reached a peak (98.68 %, 43.85 g/g) due to the best morphology and regular internal network structure. Meanwhile, the pH-responsive hydrogel beads with added anthocyanins were able to respond to the ambient pH under different temperatures and pH conditions and maintained color stability during 96 h of storage (ΔE < 5). In this experiment, a pH-responsive hydrogel bead based on soybean protein nanofiber (SNF) and sodium alginate (SA) was prepared by simple ionic crosslinking. It provides a theoretical and experimental basis for the future application of plant protein nanofibers as pH-responsive hydrogel materials.
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Affiliation(s)
- Yuxin Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiaoyu Yang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Liang Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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Pereira RN, Rodrigues R, Avelar Z, Leite AC, Leal R, Pereira RS, Vicente A. Electrical Fields in the Processing of Protein-Based Foods. Foods 2024; 13:577. [PMID: 38397554 PMCID: PMC10887823 DOI: 10.3390/foods13040577] [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: 12/31/2023] [Revised: 02/02/2024] [Accepted: 02/06/2024] [Indexed: 02/25/2024] Open
Abstract
Electric field-based technologies offer interesting perspectives which include controlled heat dissipation (via the ohmic heating effect) and the influence of electrical variables (e.g., electroporation). These factors collectively provide an opportunity to modify the functional and technological properties of numerous food proteins, including ones from emergent plant- and microbial-based sources. Currently, numerous scientific studies are underway, contributing to the emerging body of knowledge about the effects on protein properties. In this review, "Electric Field Processing" acknowledges the broader range of technologies that fall under the umbrella of using the direct passage of electrical current in food material, giving particular focus to the ones that are industrially implemented. The structural and biological effects of electric field processing (thermal and non-thermal) on protein fractions from various sources will be addressed. For a more comprehensive contextualization of the significance of these effects, both conventional and alternative protein sources, along with their respective ingredients, will be introduced initially.
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Affiliation(s)
- Ricardo N. Pereira
- CEB—Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; (R.N.P.); (R.R.); (Z.A.); (A.C.L.); (R.L.); (R.S.P.)
- LABBELS—Associate Laboratory, 4710-057 Braga/Guimarães, Portugal
| | - Rui Rodrigues
- CEB—Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; (R.N.P.); (R.R.); (Z.A.); (A.C.L.); (R.L.); (R.S.P.)
- LABBELS—Associate Laboratory, 4710-057 Braga/Guimarães, Portugal
| | - Zita Avelar
- CEB—Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; (R.N.P.); (R.R.); (Z.A.); (A.C.L.); (R.L.); (R.S.P.)
| | - Ana Catarina Leite
- CEB—Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; (R.N.P.); (R.R.); (Z.A.); (A.C.L.); (R.L.); (R.S.P.)
| | - Rita Leal
- CEB—Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; (R.N.P.); (R.R.); (Z.A.); (A.C.L.); (R.L.); (R.S.P.)
| | - Ricardo S. Pereira
- CEB—Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; (R.N.P.); (R.R.); (Z.A.); (A.C.L.); (R.L.); (R.S.P.)
| | - António Vicente
- CEB—Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; (R.N.P.); (R.R.); (Z.A.); (A.C.L.); (R.L.); (R.S.P.)
- LABBELS—Associate Laboratory, 4710-057 Braga/Guimarães, Portugal
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Ma J, Pan C, Chen H, Chen W, Pei J, Zhang M, Zhong Q, Chen W, Zeng G. Effects of protein concentration, ionic strength, and heat treatment on the interfacial and emulsifying properties of coconut ( Cocos nucifera L.) globulins. Food Chem X 2023; 20:100984. [PMID: 38144867 PMCID: PMC10740072 DOI: 10.1016/j.fochx.2023.100984] [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: 05/31/2023] [Revised: 10/05/2023] [Accepted: 11/06/2023] [Indexed: 12/26/2023] Open
Abstract
This research aimed to investigate the effects of protein concentration (0.2 %-1.0 %), ionic strength (100-500 mM NaCl), and heat treatment (temperature: 80 and 90℃; time: 15 and 30 min) on the interfacial and emulsifying properties of coconut globulins (CG). When protein concentration was set at 0.2-0.6 %, the interfacial adsorption increased with the increasing of protein concentration. However, the lowest interfacial viscoelasticity was found when CG concentration was 0.6 %. When the protein concentration was higher than 0.6 %, the dilatational viscoelasticity increased with the increasing of protein concentration. The protein concentration showed positive effect on the emulsion stability of CG. The ionic strength showed positive effect on the interfacial adsorption but negative effects on the interfacial viscoelasticity and emulsion stability. Higher temperature and longer heating time brought worse interface behavior. The heated CG (90℃, 30 min) had the worst interfacial behavior but the best emulsion stability.
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Affiliation(s)
- Jingrong Ma
- HNU-HSF Collaborative Innovation Laboratory, College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China
| | - Chuang Pan
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China
| | - Haiming Chen
- HNU-HSF Collaborative Innovation Laboratory, College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China
| | - Weijun Chen
- HNU-HSF Collaborative Innovation Laboratory, College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China
| | - Jianfei Pei
- HNU-HSF Collaborative Innovation Laboratory, College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China
| | - Ming Zhang
- HNU-HSF Collaborative Innovation Laboratory, College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China
| | - Qiuping Zhong
- HNU-HSF Collaborative Innovation Laboratory, College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China
| | - Wenxue Chen
- HNU-HSF Collaborative Innovation Laboratory, College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China
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Wang W, Tan KWJ, Chiang PL, Wong WX, Chen W, Lin Q. Impact of Incorporating Free Calcium and Magnesium on the Heat Stability of a Dairy- and Soy-Protein-Containing Model Emulsion. Polymers (Basel) 2023; 15:4424. [PMID: 38006147 PMCID: PMC10675836 DOI: 10.3390/polym15224424] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2023] [Revised: 11/06/2023] [Accepted: 11/13/2023] [Indexed: 11/26/2023] Open
Abstract
This study investigated the impact of calcium chloride (CaCl2) and magnesium chloride (MgCl2) at varying concentrations on a model milk formulation's physical and chemical properties after thermal treatment. The model milk was subjected to two-stage homogenization and pasteurization before being supplemented with different concentrations of CaCl2 or MgCl2. The findings revealed that elevating the concentration of either calcium or magnesium resulted in the milk emulsion having a higher viscosity and median particle size following heating. CaCl2 had a slightly stronger impact than MgCl2, particularly at higher concentrations. The milk samples also exhibited a reduction in the zeta potential as the ionic strength of the salt solution increased, with the CaCl2-fortified milk displaying a slightly lower negative surface charge than the MgCl2-fortified milk at the same dose. The model milk's viscosity was evaluated after adding various salt concentrations and a temperature ramp from 20 to 80 °C. Notably, the viscosity and particle size changes demonstrated a non-linear relationship with increasing mineral levels, where a significant increase was observed at or above 5.0 mM. An emulsion stability analysis also revealed that the de-stabilization pattern of the high salt concentration sample differed significantly from its low salt concentration counterparts. These findings could serve as a basis for the future development of fortified UHT milk with nutritionally beneficial calcium and magnesium in industrial applications.
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Affiliation(s)
| | | | | | | | - Wenpu Chen
- Abbott Nutrition Research & Development (ANRD), Singapore 20 Biopolis Way, #09-01 Centros Building, Singapore 138668, Singapore; (W.W.); (K.W.J.T.); (P.L.C.); (W.X.W.)
| | - Qi Lin
- Abbott Nutrition Research & Development (ANRD), Singapore 20 Biopolis Way, #09-01 Centros Building, Singapore 138668, Singapore; (W.W.); (K.W.J.T.); (P.L.C.); (W.X.W.)
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8
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Yekta R, Assadpour E, Hosseini H, Jafari SM. The influence of ionic polysaccharides on the physicochemical and techno-functional properties of soy proteins; a comprehensive review. Carbohydr Polym 2023; 319:121191. [PMID: 37567722 DOI: 10.1016/j.carbpol.2023.121191] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2023] [Revised: 06/12/2023] [Accepted: 07/08/2023] [Indexed: 08/13/2023]
Abstract
Since the world's population has surged in recent decades, the need for sustainable as well as environmentally friendly protein sources is growing. However, there are daunting challenges in utilizing these protein sources in the food industry due to their poor techno-functional properties compared with animal proteins. Numerous procedures have been introduced to improve plant protein functionalities with related pros and cons. Among them, complexation with polysaccharides is considered a safe and effective process for modulating plant proteins' technological and industrial applications. Notwithstanding the nutritional value of soy protein (SP) as a "complete protein," it is a crucial protein commercially because of its rank as the highest-traded plant-based protein worldwide. The current review deals with SP complexation with ionic polysaccharides, including chitosan, alginate, carrageenan, and xanthan gum, and their effects on the physicochemical and techno-functional properties of SP. Accordingly, the structure of SP and the abovementioned polysaccharides have been considered for a better understanding of the possible interactions. Then, the changes in the physicochemical and functional properties of SP and their potential applications in the formulation of plant-based food products have been discussed. Overall, ionic polysaccharides at optimum conditions would improve the functional properties of SP by altering its secondary structure, making it suitable for a wide range of applications in the food industry.
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Affiliation(s)
- Reza Yekta
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Hedayat Hosseini
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, 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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Langendörfer LJ, Avdylaj B, Hensel O, Diakité M. Design of Plant-Based Food: Influences of Macronutrients and Amino Acid Composition on the Techno-Functional Properties of Legume Proteins. Foods 2023; 12:3787. [PMID: 37893680 PMCID: PMC10606351 DOI: 10.3390/foods12203787] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2023] [Revised: 10/05/2023] [Accepted: 10/10/2023] [Indexed: 10/29/2023] Open
Abstract
Imitating animal-based products using vegetable proteins is a technological challenge that can be mastered based on their techno-functional properties. These properties of legume proteins can be influenced by multiple factors, among which the macronutrients and amino acid contents play an important role. Therefore, the question arises as to what extent the techno-functional properties are related to these factors. The water- and oil-holding capacities and the emulsion and foaming properties of commercially available legume protein powders were analyzed. Correlations between macronutrient, amino acid content, steric structure, and techno-functional properties were conducted. However, the protein concentration is the focus of techno-functional properties, as well as the type of protein and the interaction with the non-protein ingredients. The type of protein is not always quantified by the quantity of amino acids or by their spatial arrangement. In this study, the effects of the three-dimensional structure were observed by the used purification method, which overshadow the influencing factors of the macronutrients and amino acid content. In summary, both the macronutrient and amino acid contents of legume proteins provide a rough indication but not a comprehensive statement about their techno-functional properties and classification in an adequate product context.
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Affiliation(s)
- Lena Johanna Langendörfer
- Faculty of Food Technology, University of Applied Science Fulda, Leipziger Str. 123, 36037 Fulda, Germany; (B.A.); (M.D.)
| | - Blerarta Avdylaj
- Faculty of Food Technology, University of Applied Science Fulda, Leipziger Str. 123, 36037 Fulda, Germany; (B.A.); (M.D.)
| | - Oliver Hensel
- Faculty of Organic Agricultural Science, University of Kassel, Nordbahnhofstraße 1a, 37213 Witzenhausen, Germany;
| | - Mamadou Diakité
- Faculty of Food Technology, University of Applied Science Fulda, Leipziger Str. 123, 36037 Fulda, Germany; (B.A.); (M.D.)
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Zaini HM, Saallah S, Roslan J, Sulaiman NS, Munsu E, Wahab NA, Pindi W. Banana biomass waste: A prospective nanocellulose source and its potential application in food industry - A review. Heliyon 2023; 9:e18734. [PMID: 37554779 PMCID: PMC10404743 DOI: 10.1016/j.heliyon.2023.e18734] [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: 03/08/2023] [Revised: 06/21/2023] [Accepted: 07/25/2023] [Indexed: 08/10/2023] Open
Abstract
Bananas are among the most produced and consumed fruit all over the world. However, a vast amount of banana biomass is generated because banana trees bear fruit only once in their lifetime. This massive amount of biomass waste is either disposed of in agricultural fields, combusted, or dumped at plantations, thus posing environmental concerns. Nanocellulose (NC) extraction from this source can be one approach to improve the value of banana biomass. Owing to its superb properties, such as high surface area and aspect ratio, good tensile strength, and high thermal stability, this has facilitated nanocellulose application in the food industry either as a functional ingredient, an additive or in food packaging. In this review, two different applications of banana biomass NC were identified: (i) food packaging and (ii) food stabilizers. Relevant publications were reviewed, focusing on the nanocellulose extraction from several banana biomass applications as food additives, as well as on the safety and regulatory aspects. Ultimately, further research is required to prompt a perspicuous conclusion about banana biomass NC safety, its potential hazards in food applications, as well as its validated standards for future commercialization.
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Affiliation(s)
- Hana Mohd Zaini
- Universiti Malaysia Sabah, Jalan UMS, 88400, Kota Kinabalu, Sabah, Malaysia
| | - Suryani Saallah
- Biotechnology Research Institute, Universiti Malaysia Sabah, Jalan UMS, 88400, Kota Kinabalu, Sabah, Malaysia
| | - Jumardi Roslan
- Universiti Malaysia Sabah, Jalan UMS, 88400, Kota Kinabalu, Sabah, Malaysia
| | | | - Elisha Munsu
- Universiti Malaysia Sabah, Jalan UMS, 88400, Kota Kinabalu, Sabah, Malaysia
| | - Noorakmar A. Wahab
- Universiti Malaysia Sabah, Jalan UMS, 88400, Kota Kinabalu, Sabah, Malaysia
| | - Wolyna Pindi
- Functional Foods Research Group, Universiti Malaysia Sabah, Jalan UMS, 88400, Kota Kinabalu, Sabah, Malaysia
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11
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Xu Y, Sun L, Zhuang Y, Gu Y, Cheng G, Fan X, Ding Y, Liu H. Protein-Stabilized Emulsion Gels with Improved Emulsifying and Gelling Properties for the Delivery of Bioactive Ingredients: A Review. Foods 2023; 12:2703. [PMID: 37509795 PMCID: PMC10378947 DOI: 10.3390/foods12142703] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2023] [Revised: 07/04/2023] [Accepted: 07/11/2023] [Indexed: 07/30/2023] Open
Abstract
In today's food industry, the potential of bioactive compounds in preventing many chronic diseases has garnered significant attention. Many delivery systems have been developed to encapsulate these unstable bioactive compounds. Emulsion gels, as colloidal soft-solid materials, with their unique three-dimensional network structure and strong mechanical properties, are believed to provide excellent protection for bioactive substances. In the context of constructing carriers for bioactive materials, proteins are frequently employed as emulsifiers or gelling agents in emulsions or protein gels. However, in emulsion gels, when protein is used as an emulsifier to stabilize the oil/water interface, the gelling properties of proteins can also have a great influence on the functionality of the emulsion gels. Therefore, this paper aims to focus on the role of proteins' emulsifying and gelling properties in emulsion gels, providing a comprehensive review of the formation and modification of protein-based emulsion gels to build high-quality emulsion gel systems, thereby improving the stability and bioavailability of embedded bioactive substances.
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Affiliation(s)
- Yuan Xu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Liping Sun
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Yongliang Zhuang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Ying Gu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Guiguang Cheng
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Xuejing Fan
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Yangyue Ding
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
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12
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Yan S, Regenstein JM, Zhang S, Huang Y, Qi B, Li Y. Edible particle-stabilized water-in-water emulsions: Stabilization mechanisms, particle types, interfacial design, and practical applications. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108665] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/18/2023]
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13
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Aery S, Parry A, Araiza-Calahorra A, Evans SD, Gleeson HF, Dan A, Sarkar A. Ultra-stable liquid crystal droplets coated by sustainable plant-based materials for optical sensing of chemical and biological analytes. JOURNAL OF MATERIALS CHEMISTRY. C 2023; 11:5831-5845. [PMID: 37153011 PMCID: PMC10158717 DOI: 10.1039/d3tc00598d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/16/2023] [Accepted: 04/11/2023] [Indexed: 05/09/2023]
Abstract
Herein, we demonstrate for the first time the synthesis of ultra-stable, spherical, nematic liquid crystal (LC) droplets of narrow size polydispersity coated by sustainable, biodegradable, plant-based materials that trigger a typical bipolar-to-radial configurational transition in dynamic response to chemical and biological analytes. Specifically, a highly soluble polymer, potato protein (PoP) and a physically-crosslinked potato protein microgel (PoPM) of ∼100 nm in diameter, prepared from the PoP, a byproduct of the starch industry, were compared for their ability to coat LC droplets. Although both PoP and PoPM were capable of reducing the interfacial tension between water and n-tetradecane <30 mN m-1, PoPM-coated LC droplets showed better stability than the PoP-coated droplets via a Pickering-like mechanism. Strikingly, the Pickering LC droplets outperformed PoP-stabilized droplets in terms of dynamic response with 5× lower detection limit to model chemical analytes (sodium dodecyl sulphate, SDS) due to the difference in SDS-binding features between the protein and the microgel. To eliminate the effect of size polydispersity on the response, monodisperse Pickering LC droplets of diameter ∼16 μm were additionally obtained using microfluidics, which mirrored the response to chemical as well as biological analytes, i.e., primary bile acid, an important biomarker of liver diseases. We demonstrate that these eco-friendly microgels used for creating monodisperse, ultra-stable, LC complex colloids are powerful templates for fabricating next generation, sustainable optical sensors for early diagnosis in clinical settings and other sensing applications.
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Affiliation(s)
- Shikha Aery
- Department of Chemistry and Centre for Advanced Studies in Chemistry, Panjab University Chandigarh 160014 India
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds LS2 9JT UK
| | - Adele Parry
- School of Physics and Astronomy, University of Leeds LS2 9JT UK
| | - Andrea Araiza-Calahorra
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds LS2 9JT UK
| | - Stephen D Evans
- School of Physics and Astronomy, University of Leeds LS2 9JT UK
| | - Helen F Gleeson
- School of Physics and Astronomy, University of Leeds LS2 9JT UK
| | - Abhijit Dan
- Department of Chemistry and Centre for Advanced Studies in Chemistry, Panjab University Chandigarh 160014 India
- Department of Applied Chemistry, Maulana Abul Kalam Azad University of Technology, Simhat Haringhata West Bengal 741249 India
| | - Anwesha Sarkar
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds LS2 9JT UK
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14
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Duan C, Wang R. Electrostatics-Induced Nucleated Conformational Transition of Protein Aggregation. PHYSICAL REVIEW LETTERS 2023; 130:158401. [PMID: 37115902 DOI: 10.1103/physrevlett.130.158401] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/06/2022] [Accepted: 03/17/2023] [Indexed: 06/19/2023]
Abstract
Despite the wide existence of protein aggregation in nature and its intimate connection to many human diseases, the underlying mechanism remains unclear. Here, we develop a molecular theory by systematically incorporating the self-consistent field theory for charged macromolecules into the dilute solution thermodynamics. The kinetic pathway is tracked without any restriction on the morphology of the aggregates. We find that protein aggregation at low salt concentrations is via a two-step nucleated process involving a conformational transition from metastable spherical oligomer to elongated fibril. The scaling analysis elucidates the electrostatic origin of the conformational transition: the fibril enters the screening region much earlier than the spherical aggregate. As salt concentration increases, the classical mode of one-step nucleation corresponding to macroscopic liquid-liquid phase separation is recovered. Our results reveal that the screened electrostatic interaction is essential for the existence of the metastable oligomer and its subsequent conformational transition to fibril. The theoretical predictions of the kinetic pathway and the morphology of the aggregates are in good agreement with the experimental observations of real proteins.
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Affiliation(s)
- Chao Duan
- Department of Chemical and Biomolecular Engineering, University of California Berkeley, California 94720, USA
| | - Rui Wang
- Department of Chemical and Biomolecular Engineering, University of California Berkeley, California 94720, USA
- Materials Sciences Division, Lawrence Berkeley National Lab, Berkeley, California 94720, USA
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15
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Han B, Chen P, Guo J, Yu H, Zhong S, Li D, Liu C, Feng Z, Jiang B. A Novel Intelligent Indicator Film: Preparation, Characterization, and Application. Molecules 2023; 28:molecules28083384. [PMID: 37110618 PMCID: PMC10143919 DOI: 10.3390/molecules28083384] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2023] [Revised: 03/29/2023] [Accepted: 04/07/2023] [Indexed: 04/29/2023] Open
Abstract
The development of intelligent indicator film that can detect changes in food quality is a new trend in the food packaging field. The WPNFs-PU-ACN/Gly film was prepared based on whey protein isolate nanofibers (WPNFs). Anthocyanin (ACN) and glycerol (Gly) were used as the color indicator and the plasticizer, respectively, while pullulan (PU) was added to enhance mechanical properties of WPNFs-PU-ACN/Gly edible film. In the study, the addition of ACN improved the hydrophobicity and oxidation resistance of the indicator film; with an increase in pH, the color of the indicator film shifted from dark pink to grey, and its surface was uniform and smooth. Therefore, the WPNFs-PU-ACN/Gly edible film would be suitable for sensing the pH of salmon, which changes with deterioration, as the color change of ACN was completely consistent with fish pH. Furthermore, the color change after being exposed to grey was evaluated in conjunction with hardness, chewiness, and resilience of salmon as an indication. This shows that intelligent indicator film made of WPNFs, PU, ACN, and Gly could contribute to the development of safe food.
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Affiliation(s)
- Bing Han
- Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Peifeng Chen
- Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Jiaxuan Guo
- Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Hongliang Yu
- Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Shaojing Zhong
- Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Dongmei Li
- Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Chunhong Liu
- Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Zhibiao Feng
- Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Bin Jiang
- Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
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16
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Amagliani L, van de Langerijt TM, Morgenegg C, Bovetto L, Schmitt C. Influence of charged and non-charged co-solutes on the heat-induced aggregation of soy and pea proteins at pH 7.0. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108392] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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17
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Effect of cold plasma-activated water on the physicochemical and functional properties of Bambara groundnut globulin. FOOD STRUCTURE 2023. [DOI: 10.1016/j.foostr.2023.100321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
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18
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Chang C, Li X, Zhai J, Su Y, Gu L, Li J, Yang Y. Stability of protein particle based Pickering emulsions in various environments: review on strategies to inhibit coalescence and oxidation. Food Chem X 2023; 18:100651. [PMID: 37091511 PMCID: PMC10113778 DOI: 10.1016/j.fochx.2023.100651] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Revised: 03/11/2023] [Accepted: 03/16/2023] [Indexed: 03/29/2023] Open
Abstract
The emerging research interests in fabrication of protein particles as soft-particle emulsifiers show the prospective potential of using protein particles in novel poly-phase dispersing food systems. This review first provides a comprehensive summary and analysis on the dominant role of key physicochemical properties of protein particles including wettability, morphology, surface charge and protein concentration on their emulsifying abilities to construct Pickering emulsions. It was found that the constructed emulsions showed high sensitivity to changes in pH, ionic strength and temperature (thermal and freeze-thaw treatment). Moreover, oxidation remains as a challenge for protein particle based Pickering emulsions during prolonged storage, reducing their acceptance in food products. Current strategies for improving the stability of these emulsions to variable aqueous conditions and variable temperatures, and restricting oxidation event are summarized. In summary, an "ideal" protein particle-based Pickering emulsion system is proposed, encompassing aspects of interfacial property, emulsion network and texture, and antioxidant enrichment, thus promoting industrial translation into novel food and nutraceutical products.
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19
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Associating Compositional, Nutritional and Techno-Functional Characteristics of Faba Bean ( Vicia faba L.) Protein Isolates and Their Production Side-Streams with Potential Food Applications. Foods 2023; 12:foods12050919. [PMID: 36900436 PMCID: PMC10001187 DOI: 10.3390/foods12050919] [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: 01/22/2023] [Revised: 02/13/2023] [Accepted: 02/18/2023] [Indexed: 02/24/2023] Open
Abstract
Faba beans (Vicia faba L.) show exciting prospects as a sustainable source of protein and fibre, with the potential to transition to a more sustainable food production. This study reveals the compositional, nutritional and techno-functional characteristics of two protein isolates from faba beans (Vicia faba L.), a high-starch fraction and a high-fibre side-stream. During the analysis of those four ingredients, particular attention was paid to the isolates' protein profile and the side-streams' carbohydrate composition. The isoelectric precipitated protein isolate 1 showed a protein content of 72.64 ± 0.31% DM. It exhibited low solubility but superior digestibility and high foam stability. High foaming capacity and low protein digestibility were observed for protein isolate 2, with a protein content of 71.37 ± 0.93% DM. This fraction was highly soluble and consisted primarily of low molecular weight proteins. The high-starch fraction contained 83.87 ± 3.07% DM starch, of which about 66% was resistant starch. Over 65% of the high-fibre fraction was insoluble dietary fibre. The findings of this study provide a detailed understanding of different production fractions of faba beans, which is of great value for future product development.
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20
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Liu Y, Shi Z, Zou Y, Yu J, Liu L, Fan Y. Comparison of cellulose and chitin nanofibers on Pickering emulsion stability-Investigation of size and surface wettability contribution. Int J Biol Macromol 2023; 235:123754. [PMID: 36812965 DOI: 10.1016/j.ijbiomac.2023.123754] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2022] [Revised: 02/01/2023] [Accepted: 02/14/2023] [Indexed: 02/23/2023]
Abstract
There is an increasing concern about developing biobased colloid particles for Pickering stabilization due to the environment-friendliness and health-safety needs. In this study, Pickering emulsions were formed by using TEMPO (2,2,6,6-tetramethylpiperidine-1-oxyl radical)-mediated oxidized cellulose nanofibers (TOCN) and chitin nanofibers prepared by TEMPO-mediated oxidation (TOChN) or partial deacetylation (DEChN). The physicochemical characterizations of Pickering emulsions demonstrated that the higher cellulose or chitin nanofiber concentrations, surface wettability, and zeta-potential, the higher effectiveness in Pickering stabilization. Specifically, even though DEChN was at a shorter size (with a length of 254 ± 72 nm) as compared to TOCN (with a length of 3050 ± 1832 nm), it showed an excellent stabilization effect on emulsions at the concentration of 0.6 wt% due to its higher affinity to soybean oil (water contact angle of 84.38 ± 0.08°) and large electrostatic repulsion between oil particles. Meanwhile, when the concentration was 0.6 wt%, long TOCN (water contact angle of 43.06 ± 0.08°) formed a three-dimensional network in the aqueous phase, which produced a superstable Pickering emulsion resulting from the limited moving of droplets. These results provided important information on the formulation of Pickering emulsions stabilized by polysaccharide nanofibers with suitable concentration, size and surface wettability.
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Affiliation(s)
- Ying Liu
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, International Innovation Center for Forest Chemicals and Materials, College of Chemical Engineering, Longpan Road 159, Nanjing 210037, Jiangsu, China.
| | - Zicong Shi
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, International Innovation Center for Forest Chemicals and Materials, College of Chemical Engineering, Longpan Road 159, Nanjing 210037, Jiangsu, China.
| | - Yujun Zou
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, International Innovation Center for Forest Chemicals and Materials, College of Chemical Engineering, Longpan Road 159, Nanjing 210037, Jiangsu, China.
| | - Juan Yu
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, International Innovation Center for Forest Chemicals and Materials, College of Chemical Engineering, Longpan Road 159, Nanjing 210037, Jiangsu, China.
| | - Liang Liu
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, International Innovation Center for Forest Chemicals and Materials, College of Chemical Engineering, Longpan Road 159, Nanjing 210037, Jiangsu, China.
| | - Yimin Fan
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, International Innovation Center for Forest Chemicals and Materials, College of Chemical Engineering, Longpan Road 159, Nanjing 210037, Jiangsu, China.
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21
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Wu S, Xia J, Wei Z, Sun W, Zhang X, Xiang N. Preparation, characterization, and foaming properties of soy protein nanoparticles by the cross-linking reaction induced by microbial transglutaminase. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108627] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/02/2023]
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22
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Emulsifier crystal formation and its role in periodic deformation-relaxation of emulsion droplets upon cooling. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111430] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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23
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Stability and viscoelastic properties of mixed lupin-whey protein at oil-water interfaces depend on mixing sequence. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108485] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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24
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Fan Y, Li G, Yi J, Huang H. Structural characteristics, emulsifying and foaming properties of laccase-crosslinked bovine α-lactalbumin mediated by caffeic acid. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107948] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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25
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Campos Assumpção de Amarante M, MacCalman T, Harding SE, Spyropoulos F, Gras S, Wolf B. Atypical phase behaviour of quinoa protein isolate in mixture with maltodextrin. Food Res Int 2022; 162:112064. [DOI: 10.1016/j.foodres.2022.112064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Revised: 10/14/2022] [Accepted: 10/16/2022] [Indexed: 11/25/2022]
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26
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Hunt CG, Lorenz LF, Houtman CJ, Valle E, Coolidge T, Mock C, Frihart CR. Jet cooking dramatically improves the wet strength of soy adhesives. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12664] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Affiliation(s)
| | - Linda F. Lorenz
- USDA Forest Service Forest Products Laboratory Madison Wisconsin USA
| | - Carl J. Houtman
- USDA Forest Service Forest Products Laboratory Madison Wisconsin USA
| | - Eder Valle
- USDA Forest Service Forest Products Laboratory Madison Wisconsin USA
| | - Thomas Coolidge
- USDA Forest Service Forest Products Laboratory Madison Wisconsin USA
| | - Chera Mock
- USDA Forest Service Forest Products Laboratory Madison Wisconsin USA
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27
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Herneke A, Karkehabadi S, Lu J, Lendel C, Langton M. Protein nanofibrils from mung bean: The effect of pH on morphology and the ability to form and stabilise foams. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108315] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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28
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Recent advances of interfacial and rheological property based techno-functionality of food protein amyloid fibrils. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107827] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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29
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Food protein aggregation and its application. Food Res Int 2022; 160:111725. [DOI: 10.1016/j.foodres.2022.111725] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 06/29/2022] [Accepted: 07/19/2022] [Indexed: 01/31/2023]
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30
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Milyaeva OY, Akentiev AV, Bykov AG, Lin SY, Loglio G, Miller R, Michailov AV, Rotanova KY, Noskov BA. Spread Layers of Lysozyme Microgel at Liquid Surface. Polymers (Basel) 2022; 14:polym14193979. [PMID: 36235927 PMCID: PMC9570608 DOI: 10.3390/polym14193979] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 09/16/2022] [Accepted: 09/20/2022] [Indexed: 11/30/2022] Open
Abstract
The spread layers of lysozyme (LYS) microgel particles were studied by surface dilational rheology, infrared reflection–absorption spectra, Brewster angle microscopy, atomic force microscopy, and scanning electron microscopy. It is shown that the properties of LYS microgel layers differ significantly from those of ß-lactoglobulin (BLG) microgel layers. In the latter case, the spread protein layer is mainly a monolayer, and the interactions between particles lead to the increase in the dynamic surface elasticity by up to 140 mN/m. In contrast, the dynamic elasticity of the LYS microgel layer does not exceed the values for pure protein layers. The compression isotherms also do not exhibit specific features of the layer collapse that are characteristic for the layers of BLG aggregates. LYS aggregates form trough three-dimensional clusters directly during the spreading process, and protein spherulites do not spread further along the interface. As a result, the liquid surface contains large, almost empty regions and some patches of high local concentration of the microgel particles.
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Affiliation(s)
- Olga Yu. Milyaeva
- Institute of Chemistry, St. Petersburg State University, Universitetsky pr. 26, St. Petersburg 198504, Russia
| | - Alexander V. Akentiev
- Institute of Chemistry, St. Petersburg State University, Universitetsky pr. 26, St. Petersburg 198504, Russia
| | - Alexey G. Bykov
- Institute of Chemistry, St. Petersburg State University, Universitetsky pr. 26, St. Petersburg 198504, Russia
| | - Shi-Yow Lin
- Chemical Engineering Department, National Taiwan University of Science and Technology, Taipei 106, Taiwan
| | - Giuseppe Loglio
- Institute of Condensed Matter Chemistry and Technologies for Energy, 16149 Genoa, Italy
| | - Reinhard Miller
- Physics Department, Technical University of Darmstadt, 64289 Darmstadt, Germany
| | - Alexander V. Michailov
- Institute of Chemistry, St. Petersburg State University, Universitetsky pr. 26, St. Petersburg 198504, Russia
| | - Ksenia Yu. Rotanova
- Institute of Chemistry, St. Petersburg State University, Universitetsky pr. 26, St. Petersburg 198504, Russia
| | - Boris A. Noskov
- Institute of Chemistry, St. Petersburg State University, Universitetsky pr. 26, St. Petersburg 198504, Russia
- Correspondence:
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31
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Peng D, Ye J, Jin W, Yang J, Geng F, Deng Q. A review on the utilization of flaxseed protein as interfacial stabilizers for food applications. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Dengfeng Peng
- Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Oil Crops Research Institute Chinese Academy of Agricultural Sciences Wuhan Hubei People's Republic of China
- Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory Hubei Key Laboratory of Lipid Chemistry and Nutrition Wuhan Hubei People's Republic of China
| | - Jieting Ye
- Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Oil Crops Research Institute Chinese Academy of Agricultural Sciences Wuhan Hubei People's Republic of China
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan Hubei People's Republic of China
| | - Weiping Jin
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan Hubei People's Republic of China
| | - Jing Yang
- Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Oil Crops Research Institute Chinese Academy of Agricultural Sciences Wuhan Hubei People's Republic of China
| | - Fang Geng
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, School of Food and Biological Engineering Chengdu University Chengdu Sichuan China
| | - Qianchun Deng
- Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Oil Crops Research Institute Chinese Academy of Agricultural Sciences Wuhan Hubei People's Republic of China
- Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory Hubei Key Laboratory of Lipid Chemistry and Nutrition Wuhan Hubei People's Republic of China
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32
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Shanthakumar P, Klepacka J, Bains A, Chawla P, Dhull SB, Najda A. The Current Situation of Pea Protein and Its Application in the Food Industry. Molecules 2022; 27:5354. [PMID: 36014591 PMCID: PMC9412838 DOI: 10.3390/molecules27165354] [Citation(s) in RCA: 33] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 08/10/2022] [Accepted: 08/16/2022] [Indexed: 11/16/2022] Open
Abstract
Pea (Pisum sativum) is an important source of nutritional components and is rich in protein, starch, and fiber. Pea protein is considered a high-quality protein and a functional ingredient in the global industry due to its low allergenicity, high protein content, availability, affordability, and deriving from a sustainable crop. Moreover, pea protein has excellent functional properties such as solubility, water, and oil holding capacity, emulsion ability, gelation, and viscosity. Therefore, these functional properties make pea protein a promising ingredient in the food industry. Furthermore, several extraction techniques are used to obtain pea protein isolate and concentrate, including dry fractionation, wet fractionation, salt extraction, and mild fractionation methods. Dry fractionation is chemical-free, has no loss of native functionality, no water use, and is cost-effective, but the protein purity is comparatively low compared to wet extraction. Pea protein can be used as a food emulsifier, encapsulating material, a biodegradable natural polymer, and also in cereals, bakery, dairy, and meat products. Therefore, in this review, we detail the key properties related to extraction techniques, chemistry, and structure, functional properties, and modification techniques, along with their suitable application and health attributes.
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Affiliation(s)
- Parvathy Shanthakumar
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, Punjab, India
| | - Joanna Klepacka
- Department of Commodity Science and Food Analysis, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Oczapowskiego 2, 10719 Olsztyn, Poland
| | - Aarti Bains
- Department of Microbiology, Lovely Professional University, Phagwara 144411, Punjab, India
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, Punjab, India
| | - Sanju Bala Dhull
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa 125055, Haryana, India
| | - Agnieszka Najda
- Department of Vegetable and Herbal Crops, University of Life Science in Lublin, Doświadczalna Street 51A, 20280 Lublin, Poland
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Chu Y, Wismer W, Zeng H, Chen L. Contribution of protein microgels, protein molecules, and polysaccharides to the emulsifying behaviors of core/shell whey protein-alginate microgel systems. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107670] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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34
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Lefroy KS, Murray BS, Ries ME. Relationship between size and cellulose content of cellulose microgels (CMGs) and their water-in-oil emulsifying capacity. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.128926] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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35
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Thermal-assisted stirring as a new method for manufacturing o/w emulsions stabilized by gelatin-arginine complexes. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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36
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Wan Y, Li J, Ma J, Li Y, Wang R, Chen Z, Wang T. Fixing zein at the fibrillar carboxymethyl cellulose toward an amphiphilic nano-network. Food Chem 2022; 398:133862. [DOI: 10.1016/j.foodchem.2022.133862] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2022] [Revised: 06/27/2022] [Accepted: 08/03/2022] [Indexed: 10/16/2022]
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37
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Wang C, Wu J, Wang C, Mu C, Ngai T, Lin W. Advances in Pickering emulsions stabilized by protein particles: Toward particle fabrication, interaction and arrangement. Food Res Int 2022; 157:111380. [DOI: 10.1016/j.foodres.2022.111380] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 05/10/2022] [Accepted: 05/11/2022] [Indexed: 11/26/2022]
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38
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Molecular dynamics simulations of ovalbumin adsorption at squalene/water interface. Chin J Chem Eng 2022. [DOI: 10.1016/j.cjche.2022.06.014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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39
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Vinod SM, Sangeetha MS, Thamarai Selvan R, Shoba G, Tamizhdurai P, Kumaran R. Molecular docking approach on the molecular interactions involving beta-lactoglobulin (βLG)-4-Dicyanomethylene2,6-Dimethyl-4-Hpyran (DDP) dye in the presence of an antibiotic, norfloxacin. J INDIAN CHEM SOC 2022. [DOI: 10.1016/j.jics.2022.100477] [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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40
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Influence of molecular structure and interface behavior on foam properties of rice bran protein nano-particles. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113537] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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41
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Sunflower protein isolates-composition, extraction and functional properties. Adv Colloid Interface Sci 2022; 306:102725. [DOI: 10.1016/j.cis.2022.102725] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2021] [Revised: 06/22/2022] [Accepted: 06/23/2022] [Indexed: 11/19/2022]
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Chang C, Li J, Su Y, Gu L, Yang Y, Zhai J. Protein particle-based vehicles for encapsulation and delivery of nutrients: Fabrication, digestion, and release properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.106963] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Sagis LMC, Yang J. Protein-stabilized interfaces in multiphase food: comparing structure-function relations of plant-based and animal-based proteins. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2021.11.003] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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45
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Rethinking plant protein extraction: Albumin—From side stream to an excellent foaming ingredient. FOOD STRUCTURE 2022. [DOI: 10.1016/j.foostr.2022.100254] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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Schmitt C, Bovetto L, Buczkowski J, De Oliveira Reis G, Pibarot P, Amagliani L, Dombrowski J. Plant proteins and their colloidal state. Curr Opin Colloid Interface Sci 2021. [DOI: 10.1016/j.cocis.2021.101510] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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47
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Interfacial behavior of plant proteins — novel sources and extraction methods. Curr Opin Colloid Interface Sci 2021. [DOI: 10.1016/j.cocis.2021.101499] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Drusch S, Klost M, Kieserling H. Current knowledge on the interfacial behaviour limits our understanding of plant protein functionality in emulsions. Curr Opin Colloid Interface Sci 2021. [DOI: 10.1016/j.cocis.2021.101503] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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49
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On the foaming properties of plant proteins: Current status and future opportunities. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.10.001] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Hu A, Li L. Effect mechanism of ultrasound pretreatment on fibrillation Kinetics, physicochemical properties and structure characteristics of soy protein isolate nanofibrils. ULTRASONICS SONOCHEMISTRY 2021; 78:105741. [PMID: 34537680 PMCID: PMC8455861 DOI: 10.1016/j.ultsonch.2021.105741] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/22/2021] [Revised: 08/20/2021] [Accepted: 08/24/2021] [Indexed: 05/12/2023]
Abstract
Self-assembly of soy proteins into nanofibrils is gradually considered as an effective method to improve their technical and functional properties. Ultrasound is a non-thermal, non-toxic and environmentally friendly technology that can modulate the formation of protein nanofibrils through controlled structural modification. In this research, the effect of ultrasound pretreatment on soy protein isolate nanofibrils (SPIN) was evaluated by fibrillation kinetics, physicochemical properties and structure characteristics. The results showed that the optimum ultrasound condition (20% amplitude, 15 min, 5 s on-time and 5 s off-time) could increase the formation rate of SPIN by 38.66%. Ultrasound reduced the average particle size of SPIN from 191.90 ± 5.40 nm to 151.83 ± 3.27 nm. Ultrasound could increase the surface hydrophobicity to 1547.67 in the initial stage of nanofibrils formation, and extend the duration of surface hydrophobicity increased, indicating ultrasound could expose more binding sites, creating more beneficial conditions for nanofibrils formation. Ultrasound could change the secondary and tertiary structure of SPIN. The reduction of α-helix content of ultrasound-pretreated soy protein isolate nanofibrils (USPIN) was 12.1% (versus 5.3% for SPIN) and the increase of β-sheet content was 5.9% (versus 3.5% for SPIN) during fibrillation. Ultrasound could accelerate the formation of SPIN by promoting the unfolding of SPI, exposure of hydrophobic groups and formation of β-sheets. Microscopic images revealed that USPIN generated a curlier and looser shape. And ultrasound reduced the zeta potential, free sulfhydryl groups content and viscosity of SPIN. SDS-PAGE results showed that ultrasound could promote the conversion of SPI into low molecular weight peptides, providing building blocks for the nanofibrils formation. The results indicated that ultrasound pretreatment could be a promising technology to accelerate SPIN formation and promote its application in food industry, but further research is needed for the improvement of the functional properties of SPIN.
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Affiliation(s)
- Anna Hu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Liang Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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