1
|
Pang L, Liu M, Chen C, Huang Z, Liu S, Man C, Jiang Y, Zhang W, Yang X. Effects of ultrasound pretreatment on the structure, IgE binding capacity, functional properties and bioactivity of whey protein hydrolysates via multispectroscopy and peptidomics revealed. ULTRASONICS SONOCHEMISTRY 2024; 110:107025. [PMID: 39163694 PMCID: PMC11381472 DOI: 10.1016/j.ultsonch.2024.107025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/20/2024] [Revised: 07/30/2024] [Accepted: 08/10/2024] [Indexed: 08/22/2024]
Abstract
Whey protein is an important food ingredient, but it is also considered a major food allergen. The aim of this study was to investigate the effect of ultrasound pretreatment on the structure, IgE binding capacity, functional properties and biological activity of whey protein isolate (WPI) hydrolysates (WPH), including WPI hydrolyzed by a combination of enzymes from Bromelain and ProteAXH (BA-WPI) and WPI hydrolyzed by a combination of enzymes from Papain W-40 and ProteAXH (PA-WPI). The IgE binding capacity of BA-WPI and PA-WPI was reduced to 40.28% and 30.17%, respectively, due to disruption/exposure/shielding of conformational and linear epitopes. The IgE binding capacity of sonicated WPI was increased, but ultrasound pretreatment further reduced the IgE binding capacity of the hydrolysates to 32.89% and 28.04%. This is due to the fact that ultrasound pretreatment leads to conformational changes including increased α-helix and β-sheet structure, exposure of aromatic amino acids, surface hydrophobicity, and increased sulfhydryl content, which increases the accessibility of allergenic epitopes to WPI by the enzyme. Multispectral and LC-MS/MS results further indicated that ultrasound pretreatment altered the conformational and primary structural changes of the hydrolysates. The thermograms showed that ultrasound pretreatment mainly altered the epitope spectra of β-lactoglobulin hydrolysates, while it had less effect on the epitope spectra of α-lactalbumin hydrolysates. Additionally, ultrasound pretreatment significantly improved the foaming properties, antioxidant activity, and α-glucosidase inhibition of the hydrolysates without impairing the solubility and emulsification properties of the hydrolysates. Therefore, ultrasound pretreatment is a feasible method to reduce the allergenicity of WPH and to improve their functional properties and bioactivity. Notably, ultrasonic pretreatment improved the effectiveness and efficiency of WPI hydrolysis, which is a feasible method to produce high-quality protein feedstock in a green, efficient, and economical way.
Collapse
Affiliation(s)
- Lidong Pang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Ming Liu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Chen Chen
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zhen Huang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Shiyu Liu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Chaoxin Man
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yujun Jiang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China; Food Laboratory of Zhongyuan, Luohe 462300, Henan, China
| | - Wei Zhang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Xinyan Yang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| |
Collapse
|
2
|
Jain S, Zhong Q. Enhancing the functionality of pea proteins by conjugation with propylene glycol alginate via transacylation reaction assisted with ultrasonication. Food Chem 2024; 449:139179. [PMID: 38574527 DOI: 10.1016/j.foodchem.2024.139179] [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: 11/01/2023] [Revised: 03/05/2024] [Accepted: 03/27/2024] [Indexed: 04/06/2024]
Abstract
Pea proteins lack the desirable functional characteristics for food and beverage applications. In this study, transacylation reaction assisted with ultrasonication was used to glycate pea proteins with propylene glycol alginate to enhance their functional properties. The reaction was carried out at pH 11.0 for different pea protein isolate: propylene glycol alginate mass ratios and time durations in a sonic bath at 40 °C. Glycation was confirmed in gel electrophoresis, and ultrasonication enhanced the glycation, with optimal degrees of glycation observed at 45 min reaction time and mass ratios of 2:1 (37.73%) and 1:1 (35.96%). The transacylation reaction increased random coil content of pea proteins by 28% and enhanced their solubility by 2.02 times at pH 7.0, water holding capacity by >50% at pH 7.0, foaming properties, emulsifying properties, and heat stability. This study offers a novel approach that can enhance functionality and applicability of pea proteins.
Collapse
Affiliation(s)
- Surangna Jain
- Department of Food Science, University of Tennessee, Knoxville, TN, USA.
| | - Qixin Zhong
- Department of Food Science, University of Tennessee, Knoxville, TN, USA.
| |
Collapse
|
3
|
Karabulut G, Kapoor R, Feng H. Soluble hemp protein-xylose conjugates fabricated by high-pressure homogenization and pH-shifting treatments. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 39105678 DOI: 10.1002/jsfa.13788] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Revised: 07/14/2024] [Accepted: 07/16/2024] [Indexed: 08/07/2024]
Abstract
BACKGROUND The process of Maillard conjugation occurs with plant proteins and sugars and can be influenced by several factors, such as processing time, pH, and shear force. By utilizing cavitation processes such as high-pressure homogenization (HPH) and pH-shifting, it is possible to regulate the degree of grafting, functional characteristics, and structural changes in the formation of conjugates. The present study aimed to improve the hemp protein concentrate (HPC) through two different conjugation techniques: HPH and pH-shifting-assisted processes. RESULTS The best conjugation conditions for the conventional method were identified as a 1:2 HPC to xylose ratio, a pH of 10, and 3 h of treatment at 70 °C. The use of HPH and pH 12-shifting methods resulted in a remarkable 2.5-fold increase in grafting degree, requiring less processing time. Fourier transform infrared spectra confirmed the formation of conjugates. Conjugates produced through HPH with pH 12-shifting (MPHX) transformed into soluble glycoproteins with a particle size of 74 nm. MPHX solubility increased by 5.7-fold than HPC, reaching 85.7%, with a more negatively charged surface at -32.4 mV. Microimages showed cracked and sharp forms for conjugated proteins compared to untreated HPC. Additionally, MPHX conjugates demonstrated superior properties in emulsion stability, foaming capacity, and antioxidant activity compared to HPC and classical conjugates. CONCLUSION The use of HPH and pH-shifting-assisted Maillard conjugation was highly effective in enhancing the functional attributes of hemp protein conjugates. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Collapse
Affiliation(s)
- Gulsah Karabulut
- Department of Food Engineering, Faculty of Engineering, Sakarya University, Sakarya, Turkey
| | - Ragya Kapoor
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, Illinois, USA
| | - Hao Feng
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, Illinois, USA
- Department of Family and Consumer Sciences, North Carolina A&T State University, Greensboro, North Carolina, USA
| |
Collapse
|
4
|
He FY, Zhu XT, Liu H, Chong YQI, Wu ZP, Ye LJ, Chen YW, Fu JJ. Structural and sensory characteristics of ultrasonic assisted wet-heating Maillard reaction products of Giant salamander protein hydrolysates. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 39056251 DOI: 10.1002/jsfa.13769] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/12/2023] [Revised: 04/12/2024] [Accepted: 06/27/2024] [Indexed: 07/28/2024]
Abstract
BACKGROUND Chinese giant salamander protein hydrolysates (CGSPH) are beneficial to human health as a result of their high content of amino acids and peptides. However, the formation of bitter peptides in protein hydrolysates (PHs) would hinder their application in food industry. The ultrasound assisted wet-heating Maillard reaction (MR) is an effective way to improve the flavor of PHs. Thus, the effect of ultrasonic assisted wet-heating MR on the structure and flavor of CGSPH was investigated in the present study. RESULTS The results indicated that the ultrasound assisted wet-heating MR products (MRPs) exhibited a higher degree of graft and more significant changes in the secondary and tertiary structures of CGSPH compared to traditional wet-heating MRPs. Moreover, ultrasound assisted wet-heating MR could significantly increase the content of small molecule peptides and reduce the content of free amino acids of CGSPH, which resulted in more significant changes in flavor characteristics. The changed in flavor properties after MR (especially ultrasound assisted wet-heating MRPs) were mainly manifested by a significant reduction in bitterness, as well as a significant increase in the content of aromatic aldehyde ester compounds such as furan-2-carbaldehyde, butanal, benzaldehyde, furfural, etc. CONCLUSIONS: Ultrasound assisted wet-heating MR between CGSPH and xylose could be a promising way to improve the sensory characteristics of CGSPH. © 2024 Society of Chemical Industry.
Collapse
Affiliation(s)
- Fan-Yu He
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, China
| | - Xing-Tong Zhu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, China
| | - Hui Liu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, China
| | - Yun-Q Ing Chong
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, China
| | - Zhi-Ping Wu
- Zhejiang Shanding Biotechnology Co., Ltd, Lishui, China
| | - Lu-Jun Ye
- Zhejiang Shanding Biotechnology Co., Ltd, Lishui, China
| | - Yue-Wen Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, China
| | - Jing-Jing Fu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, China
| |
Collapse
|
5
|
Kapoor R, Karabulut G, Mundada V, Feng H. Unraveling the potential of non-thermal ultrasonic contact drying for enhanced functional and structural attributes of pea protein isolates: A comparative study with spray and freeze-drying methods. Food Chem 2024; 439:138137. [PMID: 38061300 DOI: 10.1016/j.foodchem.2023.138137] [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: 08/05/2023] [Revised: 11/16/2023] [Accepted: 12/01/2023] [Indexed: 01/10/2024]
Abstract
The challenge of preserving the quality of thermal-sensitive polymeric materials specifically proteins during a thermal drying process has been a subject of ongoing concern. To address this issue, we investigated the use of ultrasound contact drying (USD) under non-thermal conditions to produce functionalized pea protein powders. The study extensively examined functional and physicochemical properties of pea protein isolate (PPI) in powder forms obtained through three drying methods: USD (30 °C), spray drying (SD), and freeze drying (FD). Additionally, physical attributes such as powder flowability and color, along with morphological properties, were thoroughly studied. The results indicated that the innovative USD method produced powders of comparable quality to FD and significantly outperformed SD. Notably, the USD-PPI exhibited higher solubility across all pH levels compared to both FD-PPI and SD-PPI. Moreover, the USD-PPI samples demonstrated improved emulsifying and foaming properties, a higher percentage of random coil form (56.2 %), increased gel strength, and the highest bulk and tapped densities. Furthermore, the USD-PPI displayed a unique surface morphology with visible porosity and lumpiness. Overall, this study confirms the effectiveness of non-thermal ultrasound contact drying technology in producing superior functionalized plant protein powders, showing its potential in the fields of chemistry and sustainable materials processing.
Collapse
Affiliation(s)
- Ragya Kapoor
- Department of Food Science and Human Nutrition, University of Illinois at Urbana Champaign, Urbana, IL 61801, USA
| | - Gulsah Karabulut
- Sakarya University, Faculty of Engineering, Department of Food Engineering, 54187 Sakarya, Turkey
| | - Vedant Mundada
- Department of Food Science and Human Nutrition, University of Illinois at Urbana Champaign, Urbana, IL 61801, USA
| | - Hao Feng
- Department of Food Science and Human Nutrition, University of Illinois at Urbana Champaign, Urbana, IL 61801, USA; Department of Family and Consumer Sciences, North Carolina A&T State University, Greensboro, NC 27411, USA.
| |
Collapse
|
6
|
Shi B, Guo X, Liu H, Jiang K, Liu L, Yan N, Farag MA, Liu L. Dissecting Maillard reaction production in fried foods: Formation mechanisms, sensory characteristic attribution, control strategy, and gut homeostasis regulation. Food Chem 2024; 438:137994. [PMID: 37984001 DOI: 10.1016/j.foodchem.2023.137994] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2023] [Revised: 11/01/2023] [Accepted: 11/12/2023] [Indexed: 11/22/2023]
Abstract
Foods rich in carbohydrates or fats undergo the Maillard reaction during frying, which promotes the color, flavor and sensory characteristics formation. In the meanwhile, Maillard reaction intermediates and advanced glycation end products (AGEs) have a negative impact on food sensory quality and gut homeostasis. This negative effect can be influenced by food composition and other processing factors. Whole grain products are rich in polyphenols, which can capture carbonyl compounds in Maillard reaction, and reduce the production of AGEs during frying. This review summarizes the Maillard reaction production intermediates and AGEs formation mechanism in fried food and analyzes the factors affecting the sensory formation of food. In the meanwhile, the effects of Maillard reaction intermediates and AGEs on gut homeostasis were summarized. Overall, the innovative processing methods about the Maillard reaction are summarized to optimize the sensory properties of fried foods while minimizing the formation of AGEs.
Collapse
Affiliation(s)
- Boshan Shi
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Xue Guo
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Hongyan Liu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Kexin Jiang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Lingyi Liu
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln 68588, NE, USA.
| | - Ning Yan
- Ning Yan, Plant Functional Component Research Center, Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Qingdao 266101, China.
| | - Mohamed A Farag
- Pharmacognosy Department, Faculty of Pharmacy, Cairo University, Cairo 11562, Egypt
| | - Lianliang Liu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China.
| |
Collapse
|
7
|
Rezvankhah A, Ghanbarzadeh B, Mirzaee H, Ahmadi Hassan Abad A, Tavakkoli A, Yarmand A. Conjugation of gum Arabic and lentil protein hydrolysates through Maillard reaction: Antioxidant activity, volatile compounds, functional and sensory properties. Food Sci Nutr 2024; 12:2855-2873. [PMID: 38628169 PMCID: PMC11016417 DOI: 10.1002/fsn3.3966] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2023] [Revised: 12/28/2023] [Accepted: 01/03/2024] [Indexed: 04/19/2024] Open
Abstract
Lentil protein hydrolysates (LPH) and lentil protein hydrolysates cross-linked (LPHC) were grafted with gum Arabic (GA) through a wet Maillard reaction at 100°C for 2 h and called MLPH and MLPHC. The samples were assessed for absorption, degree of grafting (DG), surface hydrophobicity, antioxidant activity, molecular weight (MW) profile, chemical alteration, volatile compounds, functional and sensory properties. Results showed that Maillard grafting led to increase in absorption and DG (maximum value: MLPHC), and led to the reduction of the surface hydrophobicity and antioxidant activity (minimum value: MLPHC). MW profiles indicated that MLPH and MLPHC formed new bands at MW >250 kDa. Regarding the Fourier transform infrared spectroscopy (FTIR), Maillard conjugation led to the occurrence of peaks at 1759 and 1765 cm-1, while the intensities of amide I bands at 1637 and 1659 cm-1 and amide II bands at 1498 and 1495 cm-1 were decreased. Hydrolysis, cross-linking, and especially Maillard grafting provided well-balanced content of volatile components. Indeed, the proportions of alcohols, ketones, aldehydes, and acids were changed, thereby, the inherent grassy and planty tastes were diminished while new umami taste was developed. Maillard grafting led to significant improvement of functional properties, while MLPH and MLPHC indicated the highest emulsifying activity at pH 10.0 (73.76 and 70.12 m2/g, respectively) and stability (369.64 and 288.22 min), foaming capacity (88.57% and 142.86%) and stability (60.57% and 72%). Sensory analysis has demonstrated that umami taste was highly developed in MLPH and MLPHC, which can be well considered as meat proteins and flavor enhancers such as monosodium glutamate (MSG).
Collapse
Affiliation(s)
- Amir Rezvankhah
- Department of Food Science and Technology, Razi Food Chemistry Lab, College of Agriculture and Natural ResourcesUniversity of TehranTehranIran
| | - Babak Ghanbarzadeh
- Department of Food Science and Technology, Faculty of AgricultureUniversity of TabrizTabrizIran
| | - Homaira Mirzaee
- Department of Food Science and Technology, Faculty of AgricultureTarbiat Modares UniversityTehranIran
| | | | - Ali Tavakkoli
- Applied Science Learning Center Sham ShamFood Science GroupShirazIran
| | - Alireza Yarmand
- Student of internal diseases of large animals, Veterinary Faculty of Research Science UnitIslamic Azad UniversityTehranIran
| |
Collapse
|
8
|
Gao K, Xu Y, Rao J, Chen B. Maillard reaction between high-intensity ultrasound pre-treated pea protein isolate and glucose: Impact of reaction time and pH on the conjugation process and the properties of conjugates. Food Chem 2024; 434:137486. [PMID: 37725841 DOI: 10.1016/j.foodchem.2023.137486] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2023] [Revised: 09/11/2023] [Accepted: 09/12/2023] [Indexed: 09/21/2023]
Abstract
In this study, pea protein isolate was pretreated with high intensity ultrasound (HIUS) at 300 W for 5 min. The Maillard reaction (MR) between the pretreated sample (UPPI) and glucose were performed by heating (80 °C) of their aqueous dispersion at various time (0, 6, 12, 18, and 24 h) and pH (6.0, 8.0, 10.0, and 12.0). According to browning index and glucose depletion, the conjugation between UPPI and glucose through MR was not markedly accelerated compared to PPI. FTIR and intrinsic/extrinsic fluorescence spectroscopy showed that HIUS pretreatment could alter secondary and tertiary structures of PPI. HIUS pretreatment coupled with MR increased hydrophobicity and particle size of UPPI-glucose conjugates. Solubility of UPPI and PPI was improved after MR; but the increment of former was lower than the latter. This study suggests that HIUS pretreatment is an effective method to improve the solubility of PPI regardless of the subsequent MR.
Collapse
Affiliation(s)
- Kun Gao
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Yixiang Xu
- Healthy Processed Foods Research Unit, Western Regional Research Center, USDA-ARS, Albany, CA 94710, USA
| | - Jiajia Rao
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Bingcan Chen
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA.
| |
Collapse
|
9
|
Dai Y, Li H, Liu X, Wu Q, Ping Y, Chen Z, Zhao B. Effect of enzymolysis combined with Maillard reaction treatment on functional and structural properties of gluten protein. Int J Biol Macromol 2024; 257:128591. [PMID: 38052287 DOI: 10.1016/j.ijbiomac.2023.128591] [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: 10/29/2023] [Revised: 11/27/2023] [Accepted: 12/01/2023] [Indexed: 12/07/2023]
Abstract
In this work, the modified gluten was prepared by enzymolysis combined with Maillard reaction (MEG), and its functional and structural properties were investigated. The result showed that the maximum foamability of MEG was 19.58 m2/g, the foam stability was increased by 1.8 times compared with gluten, and the solubility and degree of graft were increased to 44.4 % and 28.1 % at 100 °C, whereas the content of sulfhydryl group decreased to 0.81 μmol/g. The scavenging ability on ABTS+radical and DPPH radical of MEG was positively correlated with reaction temperature, and the maximum values were 86.57 % and 71.71 % at 140 °C, respectively. Furthermore, the fluorescence quenching effect of tryptophan and tyrosine residues was enhanced, while the fluorescence intensity decreased with the temperature increase. Scanning electron microscopy revealed that the surface of enzymatically hydrolyzed-gluten became smooth and the cross section became straightened, while MEG turned smaller and irregular approaching a circular structure. FT-IR spectroscopy showed that enzymatic hydrolysis promoted the occurrence of more carbonyl ammonia reactions and the formation of precursors of advanced glycosylation end products. These results provide a feasible method for improving the structure and functional properties of gluten protein.
Collapse
Affiliation(s)
- Ya Dai
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Hua Li
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China; Henan Province Wheat-flour Staple Food Engineering Technology Research Centre, Zhengzhou, China.
| | - Xinhui Liu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Qingfeng Wu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Yali Ping
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Zhenzhen Chen
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Beibei Zhao
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| |
Collapse
|
10
|
Fu JJ, Yu JX, He FY, Huang YN, Wu ZP, Chen YW. Physicochemical and functional characteristics of glycated collagen protein from giant salamander skin induced by ultrasound Maillard reaction. Int J Biol Macromol 2024; 254:127558. [PMID: 37865368 DOI: 10.1016/j.ijbiomac.2023.127558] [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: 06/20/2023] [Revised: 10/17/2023] [Accepted: 10/18/2023] [Indexed: 10/23/2023]
Abstract
Chinese giant salamander skin collagen (CGSSC) was successfully conjugated with glucose (Glu)/xylose (Xy) by ultrasound Maillard reaction (MR) in nature deep eutectic solvents (NADES). The effects of ultrasound and reducing sugar types on the degree graft (DG) of MR products (MRPs), as well as the influence of DG on the structure and functional properties of MRPs were investigated. The results indicated that the ultrasound assisted could markedly enhance the MR of CGSSC, and low molecular weight reducing sugars were more reactive in MR. The ultrasound MR significantly changed the microstructure, secondary and tertiary structures of CGSSC. Moreover, the free sulfhydryl content of MRPs were increased, thus enhancing the surface hydrophobicity, emulsifying properties and antioxidant activity, which were positively correlated with DG. These findings provided theoretical insights into the effects of ultrasound assisted and different sugar types on the functional properties of collagen induced by MR.
Collapse
Affiliation(s)
- Jing-Jing Fu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China
| | - Jin-Xiu Yu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China
| | - Fan-Yu He
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China
| | - Yang-Na Huang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China
| | - Zhi-Ping Wu
- Zhejiang Shanding Biotechnology Co., Ltd, Lishui, Zhejiang 323000, China
| | - Yue-Wen Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China.
| |
Collapse
|
11
|
Ye C, Zhang Z, Zhang ZH, He R, Zhao X, Gao X. Improving the Flavour of Enzymatically Hydrolysed Beef Liquid by Sonication. Foods 2023; 12:4460. [PMID: 38137264 PMCID: PMC10742968 DOI: 10.3390/foods12244460] [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: 10/11/2023] [Revised: 11/10/2023] [Accepted: 11/16/2023] [Indexed: 12/24/2023] Open
Abstract
Beef potentiator is an important flavour enhancer in the food industry, while it is prone to generating insufficient compounds with umami and sweet tastes and compounds with a fishy odour during enzymatic hydrolysis of beef, resulting in poor flavour of beef potentiator. It has been extensively reported that sonication is capable of improving food flavour. However, the effect of sonication on the flavour of enzymatically hydrolysed beef liquid (EHBL) was scarcely reported. Herein, we investigated the effect of sonication on the flavour of EHBL using quantitative descriptive analysis (QDA), physicochemical analysis and SPME-GC-olfactometry/MS. QDA showed that sonication had a significant effect on taste improvement and off-odour removal of EHBL. Compared with the control, sonication (40 kHz, 80 W/L) increased the contents of total nitrogen, formaldehyde nitrogen, total sugars, reducing sugars, free amino acids (FAAs) and hydrolysis degree of EHBL by 19.25%, 19.80%, 11.83%, 9.52%, 14.37% and 20.45%. Notably, sonication markedly enhanced the contents of sweet FAAs, umami FAAs and bitter FAAs of EHBL by 19.66%, 14.04% and 9.18%, respectively, which contributed to the taste improvement of EHBL. SPME-GC-olfactometry/MS analysis showed that aldehydes and alcohols were the main contributors to aroma compounds of EHBL, and sonication significantly increased the contents of key aroma compounds and alcohols (115.88%) in EHBL. Notably, sonication decreased the contents of fishy odorants, hexanoic acid and nonanal markedly by 35.29% and 26.03%, which was responsible for the aroma improvement of EHBL. Therefore, sonication could become a new potential tool to improve the flavour of EHBL.
Collapse
Affiliation(s)
| | | | | | | | | | - Xianli Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (C.Y.); (Z.Z.); (Z.-H.Z.); (R.H.); (X.Z.)
| |
Collapse
|
12
|
Chen T, Wei CK, Li T, Zhang HL, Ni ZJ, Khan MR, Wei ZJ. Effects of Reducing Sugars on the Structural and Flavor Properties of the Maillard Reaction Products of Lycium barbarum Seed Meal. Foods 2023; 12:4346. [PMID: 38231852 DOI: 10.3390/foods12234346] [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: 09/17/2023] [Revised: 11/17/2023] [Accepted: 11/24/2023] [Indexed: 01/19/2024] Open
Abstract
Lycium barbarum seed meal contains a variety of bioactive compounds, but the use of L. barbarum seed meal in the food industry is rare. This study aimed to evaluate the effect of reducing sugars on the structural and flavor properties of the Maillard reaction products (MRPs) of the Lycium barbarum seed meal hydrolysate (LSH). The results showed that the flavors and tastes of the MRPs were affected by reducing sugars. In comparison to oligosaccharides, monosaccharides were more suitable for the development of MRPs with good sensory qualities. The structural characteristics of L. barbarum seed meal precursor MRPs were also affected by reducing sugars. The MRPs produced with the participation of monosaccharides had higher ultraviolet absorption and browning than the MRPs produced with oligosaccharides. The molecular weights of the MRPs were found to be 128-500 Da and 500-1000 Da. Compared to the MRPs made from other sugars, xylose-meridian products (X-MRPs) had a stronger meaty flavor. The mellowness and continuity of the MRPs made from monosaccharides were superior to those made from oligosaccharides. The MRPs formed by L. barbarum seed meal exhibited the characteristics of umami and meat flavor. MRPs with better flavors may be used to develop new types of seasoning salts.
Collapse
Affiliation(s)
- Tao Chen
- School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
| | - Chao-Kun Wei
- School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
- School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan 750021, China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Tong Li
- School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
| | - Hui-Lin Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
| | - Zhi-Jing Ni
- School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan 750021, China
| | - Mohammad Rizwan Khan
- Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | - Zhao-Jun Wei
- School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan 750021, China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| |
Collapse
|
13
|
Chen M, Ma A, Sun Z, Xie B, Shi L, Chen S, Chen L, Xiong G, Wang L, Wu W. Enhancing activity of food protein-derived peptides: An overview of pretreatment, preparation, and modification methods. Compr Rev Food Sci Food Saf 2023; 22:4698-4733. [PMID: 37732471 DOI: 10.1111/1541-4337.13238] [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: 06/20/2023] [Revised: 08/08/2023] [Accepted: 08/22/2023] [Indexed: 09/22/2023]
Abstract
Food protein-derived peptides have garnered considerable attention due to their potential bioactivities and functional properties. However, the limited activity poses a challenge in effective utilization aspects. To overcome this hurdle, various methods have been explored to enhance the activity of these peptides. This comprehensive review offers an extensive overview of pretreatment, preparation methods, and modification strategies employed to augment the activity of food protein-derived peptides. Additionally, it encompasses a discussion on the current status and future prospects of bioactive peptide applications. The review also addresses the standardization of mass production processes and safety considerations for bioactive peptides while examining the future challenges and opportunities associated with these compounds. This comprehensive review serves as a valuable guide for researchers in the food industry, offering insights and recommendations to optimize the production process of bioactive peptides.
Collapse
Affiliation(s)
- Mengting Chen
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Aimin Ma
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Zhida Sun
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Bijun Xie
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Liu Shi
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, China
| | - Sheng Chen
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, China
| | - Lang Chen
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, China
| | - Guangquan Xiong
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, China
| | - Lan Wang
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, China
| | - Wenjin Wu
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, China
| |
Collapse
|
14
|
Zhou Y, Zhang Y, Hong H, Luo Y, Li B, Tan Y. Mastering the art of taming: Reducing bitterness in fish by-products derived peptides. Food Res Int 2023; 173:113241. [PMID: 37803554 DOI: 10.1016/j.foodres.2023.113241] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2023] [Revised: 07/04/2023] [Accepted: 07/05/2023] [Indexed: 10/08/2023]
Abstract
Processed fish by-products are valuable sources of peptides due to their high protein content. However, the bitterness of these peptides can limit their use. This review outlines the most recent advancements and information regarding the reduction of bitterness in fish by-products derived peptides. The sources and factors influencing bitterness, the transduction mechanisms involved, and strategies for reducing bitterness are highlighted. Bitterness in peptides is mainly influenced by the source, preparation method, presence of hydrophobic amino acid groups, binding to bitter receptors, and amino acid sequence. The most widely utilized techniques for eliminating bitterness or enhancing taste include the Maillard reaction, encapsulation, seperating undesirable components, and bitter-blockers. Finally, a summary of the current challenges and future prospects in the domain of fish by-products derived peptides is given. Despite some limitations, such as residual bitterness and limited industrial application, there is a need for further research to reduce the bitterness of fish by-products derived peptides. To achieve this goal, future studies should focus on the technology of fish by-products derived peptide bitterness diminishment, with the aim of producing high-quality products that meet consumer expectations.
Collapse
Affiliation(s)
- Yongjie Zhou
- Laboratory of Precision Nutrition and Food Quality, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yan Zhang
- Experimental Seafood Processing Laboratory, Coastal Research and Extension Center, Mississippi State University, Pascagoula, MS 39567, USA
| | - Hui Hong
- Laboratory of Precision Nutrition and Food Quality, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yongkang Luo
- Laboratory of Precision Nutrition and Food Quality, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Bo Li
- Laboratory of Precision Nutrition and Food Quality, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yuqing Tan
- Laboratory of Precision Nutrition and Food Quality, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| |
Collapse
|
15
|
Fan W, Duan H, Ren X, Guo X, Zhang Y, Li J, Zhang F, Chen J, Yang X. Optimization of ultrasound-assisted cellulase degradation method on the extraction of mulberry leaf protein and its effect on the functional characteristics. ULTRASONICS SONOCHEMISTRY 2023; 99:106561. [PMID: 37639875 PMCID: PMC10470412 DOI: 10.1016/j.ultsonch.2023.106561] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/14/2023] [Revised: 08/14/2023] [Accepted: 08/15/2023] [Indexed: 08/31/2023]
Abstract
The mulberry leaf protein extracted by ultrasound-assisted cellulase degradation (UACD) method was optimized with the protein dissolution amount (PDA) as the index. The Fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy of extracted mulberry leaf protein were measured. The functional characteristics of protein extracted by the UACD method were evaluated. Results showed that the extraction condition was optimized and adjusted to the following parameters: pH value of 7.20, ultrasound temperature of 35.00 °C, enzyme dosage of 4.20% and ultrasound time of 10.00 min. Under these optimized conditions, the experimental verification value of PDA was 13.87 mg/mL, which was approaching to the predicted value of 13.54 mg/mL. The analysis results of FTIR showed that after extraction by the UACD method, the mulberry leaf protein with the vibrational peak of ester carbonyl (C = O) absorption peak (1734.66 cm-1) disappeared. The α-helix content of protein extracted by the UACD decreased by 8.13%, and the β-turn and random coil content of protein increased by 20.22% and 18.79%, respectively, compared to that of the blank. The microstructure of mulberry leaf protein showed that the UACD method could break the dense structure of protein raw materials, reduce the average size of proteins and increase the specific surface area and roughness of proteins. According to the results of functional characteristics, the mulberry leaf protein extracted by the UACD method presented the highest enzymolysis properties and solubility, which was beneficial for the application in the food industry. In conclusion, the UACD method was a very effective way to extract protein from mulberry leaf.
Collapse
Affiliation(s)
- Wei Fan
- Applied Technology R&D Center for Special Sericulture of Hebei Province Universities, Sericultural Research Institute, Chengde Medical University, Anyuan Road, Chengde, Hebei 067000, China
| | - Hanyi Duan
- Department of Traditional Chinese Medicine, Chengde Medical University, Anyuan Road, Chengde, Hebei 067000, China
| | - Xiaolan Ren
- Department of Traditional Chinese Medicine, Chengde Medical University, Anyuan Road, Chengde, Hebei 067000, China
| | - Xiaoyan Guo
- School of Basic Medical Sciences, Chengde Medical University, Anyuan Road, Chengde, Hebei 067000, China
| | - Yachao Zhang
- School of Basic Medical Sciences, Chengde Medical University, Anyuan Road, Chengde, Hebei 067000, China
| | - Jisheng Li
- Applied Technology R&D Center for Special Sericulture of Hebei Province Universities, Sericultural Research Institute, Chengde Medical University, Anyuan Road, Chengde, Hebei 067000, China
| | - Fengying Zhang
- School of Basic Medical Sciences, Chengde Medical University, Anyuan Road, Chengde, Hebei 067000, China
| | - Juan Chen
- School of Basic Medical Sciences, Chengde Medical University, Anyuan Road, Chengde, Hebei 067000, China
| | - Xue Yang
- School of Basic Medical Sciences, Chengde Medical University, Anyuan Road, Chengde, Hebei 067000, China.
| |
Collapse
|
16
|
Dumitrașcu L, Borda D, Aprodu I. Alternative Processing Options for Improving the Proteins Functionality by Maillard Conjugation. Foods 2023; 12:3588. [PMID: 37835241 PMCID: PMC10572503 DOI: 10.3390/foods12193588] [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: 08/28/2023] [Revised: 09/18/2023] [Accepted: 09/25/2023] [Indexed: 10/15/2023] Open
Abstract
Conjugation of the proteins with carbohydrates, occurring in the early stages of the Maillard reactions, received increased attention because of the high potential to ensure the improvement of the biological activity and functional properties of the proteins of different origins. The Maillard conjugates are conventionally formed through wet or dry heating, but the use of alternative technologies involving ultrasound, microwave, pulsed electric fields, high-pressure, or electrodynamic treatments appears to be efficient in accelerating the reaction steps and limiting the formation of toxic compounds. An overview of the mechanisms of these processing technologies, the main parameters influencing the Maillard conjugate formation, as well as their advantages and disadvantages, is provided in this paper. Different strategies employing these alternative technologies are reported in the literature: as pretreatment of the proteins, either alone or in admixture with the carbohydrates, followed by conventional heating, as a single alternative treatment step, or as a combination of heating and alternative processing. The desired functional properties of the proteins can be achieved by selecting the appropriate processing strategy and optimizing the reaction parameters. Moreover, alternative technologies can be exploited to obtain Maillard conjugates with remarkable biological activity in terms of antioxidant, antimicrobial, antihypertensive, anti-inflammatory, antimutagenic, or bifidogenic properties.
Collapse
Affiliation(s)
| | | | - Iuliana Aprodu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Str., 800008 Galati, Romania; (L.D.); (D.B.)
| |
Collapse
|
17
|
Habinshuti I, Nsengumuremyi D, Muhoza B, Ebenezer F, Yinka Aregbe A, Antoine Ndisanze M. Recent and novel processing technologies coupled with enzymatic hydrolysis to enhance the production of antioxidant peptides from food proteins: A review. Food Chem 2023; 423:136313. [PMID: 37182498 DOI: 10.1016/j.foodchem.2023.136313] [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: 11/29/2022] [Revised: 05/01/2023] [Accepted: 05/03/2023] [Indexed: 05/16/2023]
Abstract
Antioxidant peptides obtained through enzymatic hydrolysis of food proteins exhibit a broad range of bioactivities both in vitro and in vivo models. The antioxidant peptides showed the potential to fight against the reactive oxygen species, free radicals and other pro-oxidative substances which are considered the source of various chronic diseases for humans. Both animals and plants have been recognized as natural protein sources and attracted much research interest over the synthetic ones in terms of safety. However, the main challenge remains to increase the antioxidant peptides yield, reduce the enzyme quantity and the reaction time. Consequently, different efficient and innovative food processing technologies such as thermal, ultrasound, microwave, high hydrostatic pressure, pulsed electric field, etc. have been developed and currently used to treat food proteins before (pretreatment) or during the enzymatic hydrolysis (assisted). Those technologies were found to significantly enhance the degree of hydrolysis and the production of substantial antioxidant peptides. These emerging technologies enhance the enzymatic hydrolysis by inducing protein denaturation/unfolding, and the enzymatic activation without altering their functional and nutritional properties. This review discusses the state of the art of thermal, ultrasound, high hydrostatic pressure, microwave, and pulsed electric field techniques, their applications while coupled with enzymatic hydrolysis, their comparison and potential challenges for the production of antioxidant peptides from food proteins.
Collapse
Affiliation(s)
- Ildephonse Habinshuti
- INES-Ruhengeri, Institute of Applied Sciences, B.P. 155, Ruhengeri, Rwanda; Organization of African Academic Doctors (OAAD), Off Kamiti Road P.O. Box 25305-00100, Nairobi, Kenya; Thought For Food Foundation, 2101 Highland Ave, Birmingham, Alabama 35205, USA.
| | | | - Bertrand Muhoza
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Falade Ebenezer
- Organization of African Academic Doctors (OAAD), Off Kamiti Road P.O. Box 25305-00100, Nairobi, Kenya
| | - Afusat Yinka Aregbe
- Organization of African Academic Doctors (OAAD), Off Kamiti Road P.O. Box 25305-00100, Nairobi, Kenya
| | | |
Collapse
|
18
|
Li Q, Li W, Li L, Zong X, Coldea TE, Yang H, Zhao H. Enhancing the foaming properties of brewer's spent grain protein by ultrasound treatment and glycation reaction. Food Funct 2023; 14:2781-2792. [PMID: 36861319 DOI: 10.1039/d2fo03734c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/16/2023]
Abstract
The denaturation state and relatively poor solubility of brewer's spent grain protein (BSGP) have limited its industrial application. Ultrasound treatment and glycation reaction were applied to improve the structural and foaming properties of BSGP. The results showed that all ultrasound, glycation, and ultrasound-assisted glycation treatments increased the solubility and surface hydrophobicity of BSGP while decreasing its zeta potential, surface tension and particle size. Meanwhile, all these treatments resulted in a more disordered and flexible conformation of BSGP, as observed by CD spectroscopy and SEM. After grafting, the result of FTIR spectroscopy confirmed the covalent binding of -OH between maltose and BSGP. Ultrasound-assisted glycation treatment further improved the free SH and S-S content, which might be due to -OH oxidation, indicating that ultrasound promoted the glycation reaction. Furthermore, all these treatments significantly increased the foaming capacity (FC) and foam stability (FS) of BSGP. Notably, BSGP treated with ultrasound showed the best foaming properties, increasing the FC from 82.22% to 165.10% and the FS from 10.60% to 131.20%, respectively. In particular, the foam collapse rate of BSGP treated with ultrasound-assisted glycation was lower than that of ultrasound or traditional wet-heating glycation treatment. The enhanced hydrogen bonding ability and hydrophobic interaction between protein molecules caused by ultrasound and glycation might be responsible for the improved foaming properties of BSGP. Thus, ultrasound and glycation reactions were efficient methods for producing BSGP-maltose conjugates with superior foaming properties.
Collapse
Affiliation(s)
- Qing Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
| | - Wanying Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
| | - Li Li
- School of Biological Engineering, Sichuan University of Science & Engineering, Yibin 644000, China
| | - Xuyan Zong
- School of Biological Engineering, Sichuan University of Science & Engineering, Yibin 644000, China
| | - Teodora Emilia Coldea
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca 400372, Romania
| | - Huirong Yang
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China.
| | - Haifeng Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
| |
Collapse
|
19
|
Chantakun K, Benjakul S. Effect of ultrasound-assisted pretreatment in combination with heating on characteristics and antioxidant activities of protein hydrolysate from edible bird's nest co-product. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3908-3917. [PMID: 36193371 PMCID: PMC9525565 DOI: 10.1007/s13197-022-05420-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/15/2021] [Accepted: 02/28/2022] [Indexed: 12/17/2022]
Abstract
Protein hydrolysates (P-HS) from edible bird's nest co-product prepared without and with ultrasound (US) pretreatment in combination with heating before hydrolysis using alcalase at different concentrations were characterized. US treatment of co-product in water at 60% amplitude for 20 min, followed by heating at 95 °C for 3 h was done before enzymatic hydrolysis. The degree of hydrolysis (DH), yield and sialic acid (SL) content of P-HS samples were not different (p > 0.05) when 1 or 2% alcalase was used for hydrolysis. The highest protein content and lightness (L * ) were observed in P-HS prepared from co-product subjected to US treatment (60% amplitude for 20 min) using 1% alcalase for hydrolysis. When antioxidant activities of dried P-HS were determined, P-HS from co-product subjected to US treatment had higher DPPH and ABTS radical scavenging activities, ferrous reducing antioxidant power and oxygen radical absorbance capacity, compared to those prepared from non-US treated co-product. P-HS with higher DH contained greater amount of small peptides having MW lower than 1,883 Da. The P-HS produced under optimum condition had major essential amino acids (EA-A) including leucine, threonine, lysine and valine of 4.28, 3.53, 3.30 and 3.08%, respectively. Therefore, P-HS from co-product could serve as both nutrients and functional ingredients. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-022-05420-5.
Collapse
Affiliation(s)
- Kasidate Chantakun
- Faculty of Agro-Industry, International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Prince of Songkla University, 90110 Hat Yai, Songkhla Thailand
| | - Soottawat Benjakul
- Faculty of Agro-Industry, International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Prince of Songkla University, 90110 Hat Yai, Songkhla Thailand
| |
Collapse
|
20
|
Liu S, Sun H, Ma G, Zhang T, Wang L, Pei H, Li X, Gao L. Insights into flavor and key influencing factors of Maillard reaction products: A recent update. Front Nutr 2022; 9:973677. [PMID: 36172529 PMCID: PMC9511141 DOI: 10.3389/fnut.2022.973677] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2022] [Accepted: 08/11/2022] [Indexed: 11/26/2022] Open
Abstract
During food processing, especially heating, the flavor and color of food change to a great extent due to Maillard reaction (MR). MR is a natural process for improving the flavor in various model systems and food products. Maillard reaction Products (MRPs) serve as ideal materials for the production of diverse flavors, which ultimately improve the flavor or reduce the odor of raw materials. Due to the complexity of the reaction, MR is affected by various factors, such as protein source, hydrolysis conditions, polypeptide molecular weight, temperature, and pH. In the recent years, much emphasis is given on conditional MR that could be used in producing of flavor-enhancing peptides and other compounds to increase the consumer preference and acceptability of processed foods. Recent reviews have highlighted the effects of MR on the functional and biological properties, without elaborating the flavor compounds obtained by the MR. In this review, we have mainly introduced the Maillard reaction-derived flavors (MF), the main substances producing MF, and detection methods. Subsequently, the main factors influencing MF, from the selection of materials (sugar sources, protein sources, enzymatic hydrolysis methods, molecular weights of peptides) to the reaction conditions (temperature, pH), are also described. In addition, the existing adverse effects of MR on the biological properties of protein are also pointed out.
Collapse
|
21
|
Ultrasound: A reliable method for regulating food component interactions in protein-based food matrices. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.08.014] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
|
22
|
Hybridising plasma functionalized water and ultrasound pretreatment for enzymatic protein hydrolysis of Larimichthys polyactis: Parametric screening and optimization. Food Chem 2022; 385:132677. [PMID: 35334341 DOI: 10.1016/j.foodchem.2022.132677] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2021] [Revised: 03/08/2022] [Accepted: 03/08/2022] [Indexed: 12/23/2022]
Abstract
Hybridising plasma functionalized water and ultrasound pretreatment for the enzymatic hydrolysis (HPUEH) of Larimichthys polyactis was evaluated by adopting Plackett-Burman design for parametric screening of six key variables, and Box-Behnken design for optimizing three most significant variables including plasma generating voltage (PV), ultrasound treatment time (UT), and enzyme concentration (EC). The models developed for predicting the degree of hydrolysis (DoH), protein recovery (PVY), and soluble protein content (SPC) were sufficiently fitted to the experimental data (R2 ≥ 0.966) with non-significant lack of fit and used for determining the optimum conditions as PV of 70 V, UT of 15 min, and EC of 1.787%, with predictive values of 27.74%, 85.62%, and 3.28 mg/mL for DoH, PVY, and SPC, respectively. HPUEH presented hydrolysates with smaller peptide sizes and molecular weights, enhanced DoH, PVY, SPC, amino acids and antioxidant activity, but reduced emulsifying and foaming properties when compared with conventional enzymatic hydrolysis.
Collapse
|
23
|
Jiang Y, Zang K, Sun J, Zeng XA, Li H, Brennan C, Huang M, Xu L. Preparation of modified Jiuzao glutelin isolate with carboxymethyl chitosan by ultrasound-stirring assisted Maillard reaction and its protective effect of loading resveratrol/quercetin in nano-emulsion. ULTRASONICS SONOCHEMISTRY 2022; 88:106094. [PMID: 35868209 PMCID: PMC9305625 DOI: 10.1016/j.ultsonch.2022.106094] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 06/20/2022] [Accepted: 07/08/2022] [Indexed: 05/21/2023]
Abstract
Jiuzao glutelin isolate (JGI) was reported to possess interface and functional properties. To enhance the stability and properties of JGI, conjugation between JGI and carboxymethyl chitosan (CTS) through ultrasound-stirring assisted Maillard reaction (UTSA-MR) was investigated and optimized. The changes of molecular distribution, secondary structure, morphology, and amino acid composition of JGI were detected after conjugation with CTS. The solubility, foaming property and stability, viscosity, and thermal stability of four conjugates (CTS-JGI, with weight ratios of 0.5:1, 1:1, 2:1, and 4:1) were significantly increased compared to native JGI. Under the optimal glycation, the conjugate (CTS/JGI, 2:1, w/w; CTS-JGI-2) exhibited the best emulsifying ability and stability against NaCl solution, in vitro antioxidant activity, and cholesterol-lowering ability. CTS-JGI-2 stabilized oil-in-water nano-emulsion improved resveratrol (RES) and quercetin (QUE) encapsulation efficiency (80.96% for RES and 93.13% for QUE) and stability during the simulated digestion process (73.23% for RES and 77.94% for QUE) due to the connection through hydrogen bonds, pi-anion, pi-sigma, and donors between CTS-JGI and RES/QUE. Taken together, the modification of JGI by conjugating with CTS through UTSA-MR could be an excellent method to improve the functional properties of JGI. CTS-JGI-2 is a potential conjugate with functions that can be used to encapsulate functional substances in the stabilized nano-emulsion.
Collapse
Affiliation(s)
- Yunsong Jiang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, People's Republic of China; School of Food Science and Engineering, South China University of Technology, Guangzhou, People's Republic of China
| | - Kai Zang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, People's Republic of China
| | - Jinyuan Sun
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, People's Republic of China.
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, People's Republic of China
| | - Hehe Li
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, People's Republic of China
| | | | - Mingquan Huang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, People's Republic of China
| | - Ling Xu
- Technology Center of Bandaojing Co. Ltd., Zibo, Shandong 256300, People's Republic of China
| |
Collapse
|
24
|
Yang X, Ren X, Ma H. Effect of Microwave Pretreatment on the Antioxidant Activity and Stability of Enzymatic Products from Milk Protein. Foods 2022; 11:foods11121759. [PMID: 35741957 PMCID: PMC9222228 DOI: 10.3390/foods11121759] [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: 05/10/2022] [Revised: 06/02/2022] [Accepted: 06/06/2022] [Indexed: 02/04/2023] Open
Abstract
The effects of microwave pretreatment on the antioxidant activity and stability of enzymatic products from milk protein (MP) were studied. The peptide content, molecular weight distribution, and amino acid composition of MP hydrolysate were also measured to explain the change of antioxidant activity under microwave pretreatment. The results showed that microwave pretreatment increased the degree of hydrolysis of MP with the power of 400 W for the highest value. The DPPH scavenging activity and the total antioxidant capacity of MP pretreated by microwave with a power of 300 W presented the highest effect and increased by 53.97% and 16.52%, respectively, compared to those of control. In addition, the results of thermal stability and in vitro digestion of MP hydrolysate showed that the MP hydrolysate pretreated by microwave exerted excellent antioxidative stability, especially for the microwave power of 300 W. After pretreated with microwave, the peptide content increased as the rise of power and it reached the peak at the power of 400 W. The molecular weight of MP hydrolysate pretreated by microwave with the power of 300 W showed more percentage of peptides between 200 Da and 500 Da. The result of amino acid composition showed that total amino acid (TAA) content of MP hydrolysate pretreated by microwave with power of 400 W showed the highest value, which increased by 7.58% compared to the control. The ratio of total hydrophobic amino acids to the TAA of MP hydrolysate showed the most increased amplitude with the microwave power of 300 W. The antioxidant activity of MP hydrolysate was related to the peptide content, and it was also relevant to the amino acid category and content. In conclusion, microwave pretreatment is an effective method for the preparation of antioxidant peptides and an increase in antioxidant stability.
Collapse
Affiliation(s)
- Xue Yang
- School of Basic Medical Sciences, Chengde Medical University, Chengde 067000, China
- Correspondence: ; Tel.: +86-0314-2517023
| | - Xiaofeng Ren
- Jiangsu Provincial Key Laboratory for Food Processing, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (X.R.); (H.M.)
| | - Haile Ma
- Jiangsu Provincial Key Laboratory for Food Processing, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (X.R.); (H.M.)
| |
Collapse
|
25
|
Synergistic Effects and Mechanisms of Ultrasound-Assisted Pretreatments on the Release of Yak (Bos grunniens) Bone Collagen–Derived Osteogenic Peptides in Enzymatic Hydrolysis. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02841-0] [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]
|
26
|
Microwave heating and conduction heating pork belly: Non-volatile compounds and their correlation with taste characteristics, heat transfer modes and matrix microstructure. Meat Sci 2022; 192:108899. [DOI: 10.1016/j.meatsci.2022.108899] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2021] [Revised: 05/13/2022] [Accepted: 06/21/2022] [Indexed: 11/20/2022]
|
27
|
Zheng Z, Zhang M, Liu W, Liu Y. Effect of beef tallow, phospholipid and microwave combined ultrasonic pretreatment on Maillard reaction of bovine bone enzymatic hydrolysate. Food Chem 2022; 377:131902. [PMID: 34974407 DOI: 10.1016/j.foodchem.2021.131902] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2021] [Revised: 11/25/2021] [Accepted: 12/16/2021] [Indexed: 11/16/2022]
Abstract
The effects of beef tallow, phospholipid, microwave, and ultrasonic pretreatment (MUP) on the Maillard reaction process, the sensory characteristics of Maillard reaction products (MRPs), and the composition and content of volatile compounds were studied. Maillard reaction of the sample was more intense after MUP, but more hydrophobic amino acids were generated, resulting in relatively high sourness in MRPs. Beef tallow encapsulation has no significant effect on the sensory characteristics of MRPs. The content of volatile compounds in MRPs added with phospholipids increased significantly, and the content of sulfur compounds (especially furan and furanthiol) increased most significantly. Hexanal, Nonanal, 2-Hexylfuran, 2-Hexylthiophene, and 1-Octanol were positively correlated with the value of umami and saltiness of MRPs. The addition of phospholipids after MUP and beef tallow encapsulation helps to increase the saltiness and umami of MRPs, reduce astringency, and produce more sulfur and other flavor compounds.
Collapse
Affiliation(s)
- Zhiliang Zheng
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Wenchao Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Yaping Liu
- Guangdong Galore Food Co., Ltd., 528447 Zhongshan, Guangdong, China
| |
Collapse
|
28
|
Liu FF, Li YQ, Sun GJ, Wang CY, Liang Y, Zhao XZ, He JX, Mo HZ. Influence of ultrasound treatment on the physicochemical and antioxidant properties of mung bean protein hydrolysate. ULTRASONICS SONOCHEMISTRY 2022; 84:105964. [PMID: 35231865 PMCID: PMC8885458 DOI: 10.1016/j.ultsonch.2022.105964] [Citation(s) in RCA: 27] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/28/2021] [Revised: 02/16/2022] [Accepted: 02/23/2022] [Indexed: 05/24/2023]
Abstract
This study aimed to investigate influence of ultrasonic treatment on physicochemical and antioxidant properties of mung bean protein hydrolysate (MPH). Physicochemical properties of MPH were evaluated by Tricine-SDS-PAGE, particle size distribution, fourier transform infrared spectroscopy (FTIR) and fluorescence spectroscopy, among others. Radicals scavenging activities of ABTS, hydroxyl, superoxide anion, Fe2+ chelating ability and reducing power characterized antioxidant activities of MPH. MPH contained four bands of 25.6, 12.8, 10.6 and 4.9 kDa, in which 4.9 kDa was the most abundant. Ultrasonic treatment increased the contents of aromatic and hydrophobic amino acids in MPH. Ultrasonic treatment decreased the content of α-helix of MPH and increased β-sheet and β-turn compared to MPH. MPH-546 W (ultrasonic treatment 546 W, 20 min) had the lowest average particle size (290.13 nm), zeta potential (-36.37 mV) and surface hydrophobicity (367.95 A.U.). Antioxidant activities of ultrasonicated-MPH increased with the ultrasonic power, achieving the lowest IC50 (mg/mL) of 0.1087 (ABTS), 1.796 (hydroxyl), 1.003 (superoxide anion) and 0.185 (Fe2+ chelating ability) in 546 W power. These results indicated ultrasonic treatment would be a promising method to improve the antioxidant properties of MPH, which would broaden the application scope of MPH as bioactive components in the food industry.
Collapse
Affiliation(s)
- Fen-Fang Liu
- School of Food Science & Engineering, Qilu University of Technology (Shandong Academy of Sciences), No. 3501 University Road of Changqing District, Jinan 250353, China
| | - Ying-Qiu Li
- School of Food Science & Engineering, Qilu University of Technology (Shandong Academy of Sciences), No. 3501 University Road of Changqing District, Jinan 250353, China.
| | - Gui-Jin Sun
- School of Food Science & Engineering, Qilu University of Technology (Shandong Academy of Sciences), No. 3501 University Road of Changqing District, Jinan 250353, China
| | - Chen-Ying Wang
- School of Food Science & Engineering, Qilu University of Technology (Shandong Academy of Sciences), No. 3501 University Road of Changqing District, Jinan 250353, China
| | - Yan Liang
- School of Food Science & Engineering, Qilu University of Technology (Shandong Academy of Sciences), No. 3501 University Road of Changqing District, Jinan 250353, China
| | - Xiang-Zhong Zhao
- School of Food Science & Engineering, Qilu University of Technology (Shandong Academy of Sciences), No. 3501 University Road of Changqing District, Jinan 250353, China
| | - Jin-Xing He
- School of Food Science & Engineering, Qilu University of Technology (Shandong Academy of Sciences), No. 3501 University Road of Changqing District, Jinan 250353, China
| | - Hai-Zhen Mo
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 453003, China
| |
Collapse
|
29
|
Moreira TFM, Pessoa LGA, Seixas FAV, Ineu RP, Gonçalves OH, Leimann FV, Ribeiro RP. Chemometric evaluation of enzymatic hydrolysis in the production of fish protein hydrolysates with acetylcholinesterase inhibitory activity. Food Chem 2021; 367:130728. [PMID: 34380107 DOI: 10.1016/j.foodchem.2021.130728] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2021] [Revised: 06/16/2021] [Accepted: 07/27/2021] [Indexed: 11/04/2022]
Abstract
Fish protein hydrolysates (FPH) obtained from industrial processing residues are sources of bioactive peptides. The enzymatic hydrolysis process is essential in obtaining specific bioactivities such as inhibition of the enzyme acetylcholinesterase (AChE). In this study the effect of different hydrolysis conditions on the properties of FPH to inhibit the enzyme acetylcholinesterase. A chemometric evaluation, based on a central composite rotatable design and principal component analysis, was applied to select hydrolysis conditions with best yield, degree of hydrolysis and acetylcholinesterase inhibition. Experimental design results for AChE inhibition were between 10.51 and 40.45% (20, 30 and 50 mg.mL-1 of FPH), and three hydrolysis conditions were selected based on PCA evaluation. The amino acids profile, FTIR and AChE inhibition kinetics were evaluated. Results showed a mixed type of inhibition behavior and, the docking molecular analyzes suggest that the inhibition AChE occurred due to the basic amino acids, mainly by arginine.
Collapse
Affiliation(s)
- Thaysa Fernandes Moya Moreira
- Post-Graduation Program of Food Science (PPC), Department of Animal Science, State University of Maringá, Av. Colombo, 5790, CEP 87030-121, Maringá, PR, Brazil.
| | - Luiz Gustavo Antunes Pessoa
- Department of Technology, State University of Maringá, Av. Ângelo Moreira da Fonseca, 1800, CEP 87506-360, Umuarama, PR, Brazil
| | - Flavio Augusto Vicente Seixas
- Department of Technology, State University of Maringá, Av. Ângelo Moreira da Fonseca, 1800, CEP 87506-360, Umuarama, PR, Brazil
| | - Rafael Porto Ineu
- Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná - UTFPR, Campus Campo Mourão, via Rosalina Maria dos Santos, 1233, CEP 87301-899, Caixa Postal: 271, Campo Mourão, PR, Brazil
| | - Odinei Hess Gonçalves
- Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná - UTFPR, Campus Campo Mourão, via Rosalina Maria dos Santos, 1233, CEP 87301-899, Caixa Postal: 271, Campo Mourão, PR, Brazil; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253, Bragança, Portugal
| | - Fernanda Vitória Leimann
- Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná - UTFPR, Campus Campo Mourão, via Rosalina Maria dos Santos, 1233, CEP 87301-899, Caixa Postal: 271, Campo Mourão, PR, Brazil; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253, Bragança, Portugal.
| | - Ricardo Pereira Ribeiro
- Post-Graduation Program of Food Science (PPC), Department of Animal Science, State University of Maringá, Av. Colombo, 5790, CEP 87030-121, Maringá, PR, Brazil.
| |
Collapse
|
30
|
Effects of incorporating different kinds of peptides on the foaming properties of egg white powder. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102742] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
|
31
|
Habinshuti I, Mu TH, Zhang M. Structural, antioxidant, aroma, and sensory characteristics of Maillard reaction products from sweet potato protein hydrolysates as influenced by different ultrasound-assisted enzymatic treatments. Food Chem 2021; 361:130090. [PMID: 34023687 DOI: 10.1016/j.foodchem.2021.130090] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2020] [Revised: 04/18/2021] [Accepted: 05/10/2021] [Indexed: 10/21/2022]
Abstract
Effects of energy-divergent ultrasound (EDU), energy-gathered ultrasound (EGU), and energy-gathered ultrasound-microwave (EGUM) on structure, antioxidant activities, aroma, and sensory attributes of Maillard reaction products (MRPs) from sweet potato protein hydrolysates (SPPH) were investigated. EGU and EGUM markedly enhanced the Maillard reaction (MR) progress. FTIR results revealed significant peptide structure changes in MRPs as compared to their SPPHs counterparts. EGU-MRPs exhibited the highest percentages in lower MW fractions of 200-3,000 Da, and presented a significantly enhanced ORAC value of 92.10 µg TE/mL (p < 0.05). Besides, EGU-MRPs and EGUM-MRPs showed higher content and quality of aroma compounds than other MRPs, and presented increased umami, sweetness, and sourness attributes, but decreased bitterness (p < 0.05). Their stronger umami taste was highly correlated to 1-naphthalenol, dodecanoic acid, <200, 200-500, 500-1,000 and 1,000-3,000 Da. Thus, EGU and EGUM assisted enzymatic hydrolysis coupled with MR might be promising ways to produce natural flavoring with improved antioxidant activities.
Collapse
Affiliation(s)
- Ildephonse Habinshuti
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing 100193, China
| | - Tai-Hua Mu
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing 100193, China.
| | - Miao Zhang
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing 100193, China.
| |
Collapse
|
32
|
Zhang W, Huang L, Chen W, Wang J, Wang S. Influence of ultrasound-assisted ionic liquid pretreatments on the functional properties of soy protein hydrolysates. ULTRASONICS SONOCHEMISTRY 2021; 73:105546. [PMID: 33845246 PMCID: PMC8063908 DOI: 10.1016/j.ultsonch.2021.105546] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 03/24/2021] [Accepted: 03/24/2021] [Indexed: 05/02/2023]
Abstract
In this work, the effect of dual-frequency ultrasound-assisted ionic liquids (ILs) pretreatment on the functional properties of soy protein isolate (SPI) hydrolysates was investigated. The degree of hydrolysis (DH) of SPI pretreated by ultrasound and [BMIM][PF6] increased by 12.53% as compared to control (P < 0.05). More peptides with low molecular weight were obtained, providing support for the changes in DH. The trichloroacetic acid-nitrogen soluble index presented an increase, suggesting a better protein hydrolysate property. The increase in the calcium-binding activity showed the ultrasound-assisted ILs pretreatment could potentially improve bone health. The foaming capacity and stability of SPI hydrolysates pretreated by ultrasound-assisted [BMIM][PF6] always increased remarkably as compared to ultrasound-assisted [BDMIM][Cl] pretreatment. However, the synergistic effect of ultrasound-assisted [BMIM][PF6] on the emulsifying activity and antioxidant activities (DPPH and hydroxyl radical scavenging activity) was not as ideal as ultrasound-assisted [BDMIM][Cl] pretreatment, which may be affected by the structure of peptide. In conclusion, these results indicated the combination of dual-frequency ultrasound and ionic liquids would be a promising method to improve the functional properties of SPI hydrolysates and broaden the application scope of compound modification in proteolysis industry.
Collapse
Affiliation(s)
- Wenxue Zhang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China
| | - Liurong Huang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China.
| | - Wenwen Chen
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China
| | - Jiale Wang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China
| | - Shiheng Wang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China
| |
Collapse
|
33
|
Xu L, Xia Q, Cao J, He J, Zhou C, Guo Y, Pan D. Ultrasonic effects on the headspace volatilome and protein isolate microstructure of duck liver, as well as their potential correlation mechanism. ULTRASONICS SONOCHEMISTRY 2021; 71:105358. [PMID: 33068842 PMCID: PMC7786588 DOI: 10.1016/j.ultsonch.2020.105358] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/21/2020] [Revised: 09/27/2020] [Accepted: 10/01/2020] [Indexed: 05/04/2023]
Abstract
In spite of the high added value and tremendous output from duck processing industries, duck liver (DLv) is underutilized and a major factor is related to its prominent off-flavor perception which hampers the consumption and processing attributes. This work was designed to investigate the impact of low-frequency ultrasound (US) pretreatments on the headspace volatilome evolution of DLv and its isolated protein (DLvP) microstructure, aiming at exploring the potential of US technology to inhibit off-flavor perception and possible mechanisms behind. Results suggested that US pretreatment resulted in decreased lipid oxidation and off-flavor perception, simultaneously without significantly causing physicochemical influence including texture, pH and color. US induced obvious tertiary structural changes of DLvP, as revealed by the intrinsic fluorescence and surface hydrophobicity (H0), whereas the SH, S-S, secondary structure and molecular weight of DLvP remained unaffected, suggesting the presence of molten globule state (MG-state) under ultrasonic conditions. Besides, the headspace contents of flavor compounds, mainly aldehydes and alcohols, were significantly decreased whereas acids were increased. Multivariate analysis suggested an obvious US-induced effect on the volatilome evolution of DLv samples. Discriminant analysis recognized the aroma compounds including aldehydes and alkenals as the major contributors leading to the change of olfactory characteristics of DLv after ultrasonic treatment. Correlation analysis demonstrated the positive relationship between the volatile markers variation and the increased H0 values, a characteristic attribute of MG-state protein. The results obtained in this work suggested that US technology matched with suitable parameters could be a very promising approach to modulate the off-flavor perception of liver products by altering DLvP conformation.
Collapse
Affiliation(s)
- Le Xu
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Qiang Xia
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China; State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, China.
| | - Jinxuan Cao
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China; State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, China.
| | - Jun He
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China; State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, China
| | - Changyu Zhou
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China; State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, China
| | - Yuxing Guo
- Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China
| | - Daodong Pan
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China; State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, China; National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| |
Collapse
|
34
|
|
35
|
Zou Y, Jiang D, Xu P, Huang Y, Fang R, Wang D, Xu W. Evaluation of the postmortem ageing process of beef M. semitendinosus based on ultrasound-assisted l-histidine treatment. ULTRASONICS SONOCHEMISTRY 2020; 69:105265. [PMID: 32731128 DOI: 10.1016/j.ultsonch.2020.105265] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Revised: 06/15/2020] [Accepted: 07/15/2020] [Indexed: 06/11/2023]
Abstract
This paper aimed to investigate the postmortem ageing process of beef M. semitendinosus (ST, just slaughtered muscles) using ultrasound-assisted l-histidine treatment. The treatments with different concentrations of l-histidine solutions (0.1%, 0.15%, and 0.2%, w/v) at 4 °C for 60 min were labeled "LH", "MH" and "HH", respectively. Furthermore, the corresponding treatments with the above l-histidine solutions for 55 min after ultrasound pretreatment for 5 min were labeled "ULH", "UMH" and "UHH", respectively. The results showed that the UMH group had the lowest Warner-Bratzler shear stress. The pH value of the HH and UHH groups was higher than that of the other groups (HH: 6.39 ± 0.02, UHH: 6.52 ± 0.03, P < 0.05). The MH and UMH groups showed large fiber spacing, cavities and fractures as well as obviously damaged myofibrils. In the UMH group, the soluble protein concentration (SPC) and caspase-3 activity were the highest, and the turbidity of actomyosin was the lowest. Surprisingly, the Ca2+-ATPase activity of actomyosin increased gradually with increasing concentrations of l-histidine solution. Therefore, the UMH treatment promoted the process of meat ageing, exhibiting the potential to be used by beef or other meat manufacturers to improve the production efficiency.
Collapse
Affiliation(s)
- Ye Zou
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, PR China
| | - Di Jiang
- Science and Technology Literature Development Service Center, Jiangsu Information Institute of Science and Technology, Nanjing 210042, PR China
| | - Pingping Xu
- Science and Technology Literature Development Service Center, Jiangsu Information Institute of Science and Technology, Nanjing 210042, PR China
| | - Yan Huang
- Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
| | - Rui Fang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
| | - Daoying Wang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, PR China.
| | - Weimin Xu
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, PR China.
| |
Collapse
|
36
|
Cheng R, Liao X, Addou AM, Qian J, Wang S, Cheng Z, Wang L, Huang J. Effects of "nine steaming nine sun-drying" on proximate composition, oil properties and volatile compounds of black sesame seeds. Food Chem 2020; 344:128577. [PMID: 33223293 DOI: 10.1016/j.foodchem.2020.128577] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2020] [Revised: 10/10/2020] [Accepted: 11/03/2020] [Indexed: 12/18/2022]
Abstract
Black sesame seeds (BSS) were processed by nine cycles of steaming and sun-drying, and the chemistry of their resulting products studied. That is, the shell color and structure, proximate composition, oil properties and volatile compounds of raw BSS were determined and compared with processed BSS. Various levels of shell color change and structure damage were observed. The proximate composition also differed, whereas the relative proportion of fatty acids and oil properties were unchanged. SPME-GCMS analysis revealed that aldehydes, hydrocarbons and alcohols were the main volatile compounds. And compared with raw BSS, four volatile substances were newly detected in the processed BSS. Principal component analysis (PCA) displayed the overall difference between samples and showed that repeated steaming and sun-drying process had a significant impact on the chemical composition of BSS.
Collapse
Affiliation(s)
- Runqing Cheng
- School of Life Sciences, Shanghai University, No. 381 Nanchen Road, Shanghai 200444, China
| | - Xianyan Liao
- School of Life Sciences, Shanghai University, No. 381 Nanchen Road, Shanghai 200444, China
| | - Amira Mama Addou
- School of Life Sciences, Shanghai University, No. 381 Nanchen Road, Shanghai 200444, China; School of Environmental and Chemical Engineering, Shanghai University, No. 381 Nanchen Road, Shanghai 200444, China
| | - Jiana Qian
- School of Life Sciences, Shanghai University, No. 381 Nanchen Road, Shanghai 200444, China
| | - Shanshan Wang
- School of Life Sciences, Shanghai University, No. 381 Nanchen Road, Shanghai 200444, China
| | - Zhuo Cheng
- School of Life Sciences, Shanghai University, No. 381 Nanchen Road, Shanghai 200444, China
| | - Lufeng Wang
- College of Food Science and Technology, Huazhong Agricultural University, No. 1 Shizishan Street, Wuhan 430070, China.
| | - Junyi Huang
- School of Life Sciences, Shanghai University, No. 381 Nanchen Road, Shanghai 200444, China.
| |
Collapse
|
37
|
Chen X, Zou Y, Wang D, Xiong G, Xu W. Effects of ultrasound pretreatment on the extent of Maillard reaction and the structure, taste and volatile compounds of chicken liver protein. Food Chem 2020; 331:127369. [DOI: 10.1016/j.foodchem.2020.127369] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2020] [Revised: 06/09/2020] [Accepted: 06/14/2020] [Indexed: 12/22/2022]
|
38
|
Yang X, Wang L, Zhang F, Ma H. Effects of multi-mode S-type ultrasound pretreatment on the preparation of ACE inhibitory peptide from rice protein. Food Chem 2020; 331:127216. [DOI: 10.1016/j.foodchem.2020.127216] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Revised: 05/25/2020] [Accepted: 05/31/2020] [Indexed: 11/25/2022]
|
39
|
de Oliveira APH, Omura MH, Barbosa ÉDAA, Bressan GC, Vieira ÉNR, Coimbra JSDR, de Oliveira EB. Combined adjustment of pH and ultrasound treatments modify techno-functionalities of pea protein concentrates. Colloids Surf A Physicochem Eng Asp 2020. [DOI: 10.1016/j.colsurfa.2020.125156] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
|