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Liu Y, Tan X, Li L, Xie T, Teng F. Co-encapsulation of vitamin E and quercetin by soybean lipophilic proteins based on pH-shifting and ultrasonication: Focus on interaction mechanisms, structural and physicochemical properties. Food Chem 2024; 460:140608. [PMID: 39089031 DOI: 10.1016/j.foodchem.2024.140608] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2023] [Revised: 07/08/2024] [Accepted: 07/22/2024] [Indexed: 08/03/2024]
Abstract
This study explored the mechanism of interaction of pH-shifting combined ultrasonication and its effect on soybean lipophilic proteins (SLP) and the potential of modified SLP as the carrier for vitamin E (VE) and quercetin (QU). The spectroscopy results revealed that both VE and QU changed the SLP conformation and exposed hydrophobic groups. The loading rates of VE and QU by SLP with alkaline pH-shifting combined with ultrasonication (300 w,20 min) were 86.91% and 75.99%, respectively. According to the antioxidant analysis, with an increase in the ultrasonication power, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azinobis-(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radical scavenging capacity of the samples increased, where the DPPH and ABTS radical scavenging capacity of sample SQV-6 were 70.90% and 63.43%, respectively. The physicochemical properties, microstructure, and stability of the SLP-VE-QU complex improved significantly. Overall, the present findings broadened the application of simple structural carriers for co-encapsulating functional factors.
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Affiliation(s)
- Yue Liu
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiangyun Tan
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Lijia Li
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Tiegang Xie
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fei Teng
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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2
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Kong Y, Wu Z, Li Y, Kang Z, Wang L, Xie F, Yu D. Analyzing changes in volatile flavor compounds of soy protein isolate during ultrasonic-thermal synergistic treatments using electronic nose and HS-SPME-GC-MS combined with chemometrics. Food Chem 2024; 445:138795. [PMID: 38382257 DOI: 10.1016/j.foodchem.2024.138795] [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: 10/24/2023] [Revised: 02/14/2024] [Accepted: 02/16/2024] [Indexed: 02/23/2024]
Abstract
The beany flavor of soy protein isolate (SPI) creates barriers to their application in food processing. This study investigated the effect of ultrasonic-thermal synergistic treatments, combined with vacuum degassing, on the removal of volatile compounds from SPI. The results revealed that ultrasonic-thermal synergistic treatments altered protein secondary structure and increased fluorescence intensity and surface hydrophobicity, which affected the flavor-binding ability of protein, resulting in reduced electronic nose sensor response values. At synergistic treatment (350 W, 120 ℃ and 150 s), the content of hexanal, (E)-2-hexenal, and 1-octen-3-ol reduced by 70.60 %, 95.60 % and 61.23 %. (E)-2-nonenal and 2-pentylfuran were not detected. Chemometric analysis indicated significant flavor differences between control and treated SPI. Furthermore, α-helix, β-sheet, β-turn, and surface hydrophobicity highly correlated with volatile compounds through correlation analysis, indicating that altered protein structure affected interactions with volatile compounds. The study reduced beany flavor and further expanded the range of applications of plant protein in food industry.
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Affiliation(s)
- Yue Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zenan Wu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yanhui Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zimeng Kang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Lu Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fengying Xie
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Dianyu Yu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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3
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Meng A, Luan B, Zhang W, Zheng Y, Guo B, Zhang B. Exploring changes in aggregation and gel network morphology of soybean protein isolate induced by pH, NaCl, and temperature in view of interactions. Int J Biol Macromol 2024; 273:132911. [PMID: 38844293 DOI: 10.1016/j.ijbiomac.2024.132911] [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: 03/25/2024] [Revised: 05/08/2024] [Accepted: 06/03/2024] [Indexed: 06/23/2024]
Abstract
The texture of soybean protein-based products is primarily influenced by the aggregation and gel morphology of the protein, which is modulated by manufacturing factors. Interactions involved in protein morphology changes include disulfide bonds, hydrophobic interactions, electrostatic interactions, and hydrogen bonds. Notably, an interaction perspective probably provides a new way to explaining the aggregation and gel morphology, which could help overcome the hurdle of developing a textured product. Based on the interaction perspective, this review provides detailed information and evidence on aggregation, conformational stability, and gel network morphology of soybean protein and its components induced by pH, NaCl, and temperature. pH-induced electrostatic interactions and hydrogen bonds, NaCl-induced electrostatic interactions, and temperature-induced hydrophobic interactions and disulfide linkages are the main motivations responsible for changes in soybean aggregation and gel morphology. By reducing the proportion of strong-interactions, such as disulfide linkages and hydrophobic interactions, and increasing the proportion of weak-interactions, such as electrostatic interactions and hydrogen bonds, the protein total surface area expands, indicating increased conformational stretching and decreased cohesion. This possibly results in reduced hardness and increased toughness of textured proteins. The opposite effect can be observed when the proportion of strong interactions is increased and that of weak interactions is decreased.
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Affiliation(s)
- Ang Meng
- Institute of Food Science and Technology CAAS, Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Binyu Luan
- Institute of Food Science and Technology CAAS, Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Wenjing Zhang
- Institute of Food Science and Technology CAAS, Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Yan Zheng
- Wilmar Biotechnology Research and Development Center Company Limited, Shanghai 200000, China
| | - Boli Guo
- Institute of Food Science and Technology CAAS, Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Bo Zhang
- Institute of Food Science and Technology CAAS, Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
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4
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Jiang J, Qian S, Song T, Lu X, Zhan D, Zhang H, Liu J. Food-packaging applications and mechanism of polysaccharides and polyphenols in multicomponent protein complex system: A review. Int J Biol Macromol 2024; 270:132513. [PMID: 38777018 DOI: 10.1016/j.ijbiomac.2024.132513] [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: 03/26/2024] [Revised: 05/10/2024] [Accepted: 05/17/2024] [Indexed: 05/25/2024]
Abstract
With the increasingly mature research on protein-based multi-component systems at home and abroad, the current research on protein-based functional systems has also become a hot spot and focus in recent years. In the functional system, the types of functional factors and their interactions with other components are usually considered to be the subjective factors of the functional strength of the system. Because this process is accompanied by the transfer of protons and electrons in the system, it has antioxidant, antibacterial and anti-inflammatory properties. Polyphenols and polysaccharides have the advantages of wide source, excellent functionality and good compatibility with proteins, and have become excellent and representative functional factors. However, polyphenols and polysaccharides are usually accompanied by poor stability, poor solubility and low bioavailability when used as functional factors. Therefore, the effect of separate release and delivery will inevitably lead to non-significant or direct degradation. After forming a multi-component composite system with the protein, the functional factor will form a stable system driven by hydrogen bonds, hydrophobic forces and electrostatic forces between the functional factor and the protein. When used as a delivery system, it will protect the functional factor, and when released, through the specific recognition of the cell membrane receptor signal, the effect of fixed-point delivery is achieved. In addition, this multi-component composite system can also form a functional composite film by other means, which has a long-term significance for prolonging the shelf life of food and carrying out specific antibacterial.
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Affiliation(s)
- Jing Jiang
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
| | - Sheng Qian
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
| | - Tingyu Song
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
| | - Xiangning Lu
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
| | - Dongling Zhan
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China.
| | - Hao Zhang
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China.
| | - Jingsheng Liu
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
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5
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Lu X, Qian S, Wu X, Lan T, Zhang H, Liu J. Research progress of protein complex systems and their application in food: A review. Int J Biol Macromol 2024; 265:130987. [PMID: 38508559 DOI: 10.1016/j.ijbiomac.2024.130987] [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: 07/06/2023] [Revised: 03/16/2024] [Accepted: 03/16/2024] [Indexed: 03/22/2024]
Abstract
Among the common natural biomolecules, the excellent properties of proteins have attracted extensive attention from researchers for functional applications, however, in native form proteins have many limitations in the performance of their functional attribute. However, with the deepening of research, it has been found that the combination of natural active substances such as polyphenols, polysaccharides, etc. with protein molecules will make the composite system have stronger functional properties, while the utilization of pH-driven method, ultrasonic treatment, heat treatment, etc. not only provides a guarantee for the overall protein-based composite system, but also gives more possibilities to the protein-composite system. Protein composite systems are emerging in the fields of novel active packaging, functional factor delivery systems and gel systems with high medical value. The products of these protein composite systems usually have high functional properties, mainly due to the interaction of the remaining natural active substances with protein molecules, which can be broadly categorized into covalent interactions and non-covalent interactions, and which, despite the differences in these interactions, together constitute the cornerstone for the stability of protein composite systems and for in-depth research.
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Affiliation(s)
- Xiangning Lu
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
| | - Sheng Qian
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
| | - Xinhui Wu
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
| | - Tiantong Lan
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
| | - Hao Zhang
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China.
| | - Jingsheng Liu
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China.
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6
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Kang BK, Yu JC, Shin WS. Physical Stability and Antioxidant Ability of a Sustainable Oil-in-Water Emulsion Containing Perilla Skin Extract and Upcycled Aquasoya Powder. Foods 2024; 13:1063. [PMID: 38611367 PMCID: PMC11011918 DOI: 10.3390/foods13071063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2024] [Revised: 03/25/2024] [Accepted: 03/28/2024] [Indexed: 04/14/2024] Open
Abstract
In response to environmental issues, upcycling has become a growing trend in the food industry. Aquasoya is a promising method to upcycle by-product from soybean processing due to its high protein contents and excellent emulsifying ability. In the present research, Aquasoya powder was used an emulsifier to incorporate the antioxidant compounds from perilla skin extract (PSE), namely rosmarinic acid, into oil-in-water (O/W) emulsion system and its physochemical stability was assessed. As a result, droplet size of the emulsion was smaller in PSE-incorporated emulsion (PO, 350.57 ± 9.60 b nm) than the emulsion without PSE (PX, 1045.37 ± 142.63 a nm). Centrifugal photosedimentometry analysis also revealed that the physical stability was significantly improved in PO, and the stability was maintained over 30 d of storage. Furthermore, as PO had a higher ABTS radical scavenging ability and showed slower initial lipid oxidation, it was concluded that PO has a higher antioxidant ability than PX. Conclusively, Aquasoya can be considered as an emulsifier in O/W emulsion with PSE because it can effectively integrate and stabilize the antioxidant substance derived from perilla skin.
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Affiliation(s)
| | | | - Weon-Sun Shin
- Department of Food and Nutrition, College of Human Ecology, Hanyang University, 17 Haengdang-dong, Seongdong-gu, Seoul 04763, Republic of Korea; (B.-K.K.); (J.-C.Y.)
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7
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Yang R, Hu J, Ding J, Chen R, Meng D, Li K, Guo H, Chen H, Zhang Y. Ultrasound assisted fabrication of the yeast protein-chitooligosaccharide-betanin composite for stabilization of betanin. ULTRASONICS SONOCHEMISTRY 2024; 104:106823. [PMID: 38417387 PMCID: PMC10909883 DOI: 10.1016/j.ultsonch.2024.106823] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/29/2023] [Revised: 02/14/2024] [Accepted: 02/20/2024] [Indexed: 03/01/2024]
Abstract
Betanin, a water-soluble colorant, is sensitive to light and temperature and is easily faded and inactivated. This study investigated the formation of yeast protein-chitooligosaccharide-betanin complex (YCB) induced by ultrasound treatment, and evaluated its protective effect on the colorant betanin. Ultrasound (200-600 W) increased the surface hydrophobicity and solubility of yeast protein, and influenced the protein's secondary structure by decreasing the α-helix content and increasing the contents of β-sheet and random coil. The ultrasound treatment (200 W, 15 min) facilitated binding of chitooligosaccharide and betanin to the protein, with the binding numbers of 4.26 ± 0.51 and 0.61 ± 0.06, and the binding constant of (2.73 ± 0.25) × 105 M-1 and (3.92 ± 0.10) × 104 M-1, respectively. YCB could remain the typical color of betanin, and led to a smaller and disordered granule morphology. Moreover, YCB exhibited enhanced thermal-, light-, and metal irons (ferric and copper ions) -stabilities of betanin, protected the betanin against color fading, and realized a controlled release in simulated gastrointestinal tract. This study extends the potential application of the fungal proteins for stabilizing bioactive molecules.
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Affiliation(s)
- Rui Yang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Jiangnan Hu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Jiaqi Ding
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Runxuan Chen
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Demei Meng
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Ku Li
- Hubei Provincial Key Laboratory of Yeast Function, Angel Yeast Co.,Ltd.,168 Chengdong Road, Yichang 443003, China
| | - Hui Guo
- Hubei Provincial Key Laboratory of Yeast Function, Angel Yeast Co.,Ltd.,168 Chengdong Road, Yichang 443003, China
| | - Hai Chen
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yuyu Zhang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China.
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8
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Kong Y, Sun L, Wu Z, Li Y, Kang Z, Xie F, Yu D. Effects of ultrasonic treatment on the structural, functional properties and beany flavor of soy protein isolate: Comparison with traditional thermal treatment. ULTRASONICS SONOCHEMISTRY 2023; 101:106675. [PMID: 37925914 PMCID: PMC10656237 DOI: 10.1016/j.ultsonch.2023.106675] [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: 08/14/2023] [Revised: 10/24/2023] [Accepted: 10/30/2023] [Indexed: 11/07/2023]
Abstract
This research explored the influences of ultrasonic and thermal treatments on the structure, functional properties, and beany flavor of soy protein isolate (SPI). In comparison with traditional thermal treatment, ultrasonic treatment effectively induced protein structural unfolding and exposure of hydrophobic groups, which reduced relative content of α-helix, increased relative content of β-turn, β-sheet and random coil, and improved the solubility, emulsifying and foaming properties of SPI. Both treatments significantly decreased the species and contents of flavor compounds, such as hexanal, (E)-2-nonenal, (Z)-2-heptenal and (E)-2-hexenal in SPI. The relative content of hexanal in the major beany flavor compound decreased from 11.69% to 6.13% and 5.99% at 350 W ultrasonic power and 150 s thermal treatment procedure, respectively. After ultrasonic treatment, structural changes in SPI were significantly correlated with functional properties but showed a weak correlation with flavor. Conversely, the opposite trend was observed for thermal treatment. Thus, using ultrasonic treatment to induce and stabilise the denatured state of proteins is feasible to improve the functional properties and beany flavor of SPI.
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Affiliation(s)
- Yue Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Lina Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zenan Wu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yanhui Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zimeng Kang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fengying Xie
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Dianyu Yu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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Ma L, Xu J, Yu Y, Wang D, Yu M, Zhang X, Yang X, Xu X. Effect of high-intensity ultrasound on the structural and functional properties of proteins in housefly larvae (Musca demestica). ULTRASONICS SONOCHEMISTRY 2023; 101:106673. [PMID: 37931343 PMCID: PMC10654224 DOI: 10.1016/j.ultsonch.2023.106673] [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: 06/26/2023] [Revised: 10/27/2023] [Accepted: 10/30/2023] [Indexed: 11/08/2023]
Abstract
Insect protein has gradually attracted wide attention from the international research community as a promising source of high-quality protein that can replace traditional protein sources. The larvae of the housefly, a prevalent and widespread species, contain high levels of protein with beneficial properties, namely, anti-fatigue, anti-radiation, and anti-aging functions, as well as liver protection and immunity enhancement. This work thoroughly examined the impact of high-intensity ultrasound (HIUS) on the structural and functional characteristics of housefly larval concentrate protein (HLCP). HLCP samples were sonicated for 20 min at a frequency of 20 kHz with varying energies (0, 100, 200, 300, 400, and 500 W). The findings demonstrated that sonication considerably altered the secondary and tertiary structures of HLCP but had no effect on molecular weight. With an increase in ultrasonic power, HLCP's particle size shrank, more hydrophobic groups were exposed, more free sulfhydryl groups were present, the solution's stability improved, and HLCP's solubility rose. In addition, HLCP's emulsification and foaming abilities were improved by HIUS treatment. It is anticipated that this study's findings will offer fresh insights into the implementation of HLCP in the food sector.
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Affiliation(s)
- Longkai Ma
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; College of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Jinzhao Xu
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; College of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Yansong Yu
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; College of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Danping Wang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; College of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Miao Yu
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; College of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Xuyan Zhang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; College of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Xiaoying Yang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; College of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Xiaoxi Xu
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; College of Food Science, Northeast Agricultural University, Harbin 150030, PR China.
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Liu S, Kong T, Feng Y, Fan Y, Yu J, Duan Y, Cai M, Hu K, Ma H, Zhang H. Effects of slit dual-frequency ultrasound-assisted pulping on the structure, functional properties and antioxidant activity of Lycium barbarum proteins and in situ real-time monitoring process. ULTRASONICS SONOCHEMISTRY 2023; 101:106696. [PMID: 37988957 PMCID: PMC10696417 DOI: 10.1016/j.ultsonch.2023.106696] [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: 09/24/2023] [Revised: 11/09/2023] [Accepted: 11/13/2023] [Indexed: 11/23/2023]
Abstract
To improve the protein dissolution rate and the quality of fresh Lycium barbarum pulp (LBP), we optimized the slit dual-frequency ultrasound-assisted pulping process, explored the dissolution kinetics of Lycium barbarum protein (LBPr), and established a near-infrared spectroscopy in situ real-time monitoring model for LBPr dissolution through spectral information analysis and chemometric methods. The results showed that under optimal conditions (dual-frequency 28-33 kHz, 300 W, 31 min, 40 °C, interval ratio 5:2 s/s), ultrasonic treatment not only significantly increased LBPr dissolution rate (increased by 71.48 %, p < 0.05), improved other nutrient contents and color, but also reduced the protein particle size, changed the amino acid composition ratio and protein structure, and increased the surface hydrophobicity, zeta potential, and free sulfhydryl content of protein, as well as the antioxidant activity of LBPr. In addition, ultrasonication significantly improved the functional properties of the protein, including thermal stability, foaming, emulsification and oil absorption capacity. Furthermore, the real-time monitoring model of the dissolution process was able to quantitatively predict the dissolution rate of LBPr with good calibration and prediction performance (Rc = 0.9835, RMSECV = 2.174, Rp = 0.9841, RMSEP = 1.206). These findings indicated that dual-frequency ultrasound has great potential to improve the quality of LBP and may provide a theoretical basis for the establishment of an intelligent control system in the industrialized production of LBP and the functional development of LBPr.
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Affiliation(s)
- Shuhan Liu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Tianyu Kong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yuqin Feng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yanli Fan
- School of Food & Wine, Ningxia University, Yinchuan 750021, China
| | - Junwei Yu
- Ningxia Zhongning Goji Industry Innovation Research Institute, Zhongning 755100, China
| | - Yuqing Duan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China.
| | - Meihong Cai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Kai Hu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Haihui Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
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11
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Qian S, Lan T, Zhao X, Song T, Cao Y, Zhang H, Liu J. Mechanism of ultrasonic combined with different fields on protein complex system and its effect on its functional characteristics and application: A review. ULTRASONICS SONOCHEMISTRY 2023; 98:106532. [PMID: 37517277 PMCID: PMC10407543 DOI: 10.1016/j.ultsonch.2023.106532] [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: 06/10/2023] [Revised: 07/13/2023] [Accepted: 07/19/2023] [Indexed: 08/01/2023]
Abstract
In recent years, new food processing technologies (such as ultrasound, high-pressure homogenization, and pulsed electric fields) have gradually appeared in the public 's field of vision. These technologies have made outstanding contributions to changing the structure and function of protein complexes. As a relatively mature physical field, ultrasound has been widely used in food-related fields. However, with the gradual deepening of related research, it is found that the combination of different fields often makes some characteristics of the product better than the product under the action of a single field, which will not only lead to a broader application prospect of the product, but also make the product a better solution in some special fields. There are usually synergistic and antagonistic effects when multiple fields are combined, and these effects will also gradually enlarge the interaction between different components of the protein complex system. In this paper, while explaining the mechanism of ultrasonic combined with other fields affecting the steric hindrance and shielding site of protein complex system, we will further explain the effect of this effect on the function and application of protein complex system.
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Affiliation(s)
- Sheng Qian
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
| | - Tiantong Lan
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
| | - Xu Zhao
- Jilin Province Institute of Product Quality Supervision and Inspection, Changchun 130022, China
| | - Tingyu Song
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
| | - Yong Cao
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
| | - Hao Zhang
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China.
| | - Jingsheng Liu
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China.
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Hussain M, Gantumur MA, Manzoor MF, Hussain K, Xu J, Aadil RM, Qayum A, Ahmad I, Zhong H, Guan R. Sustainable emerging high-intensity sonication processing to enhance the protein bioactivity and bioavailability: An updated review. ULTRASONICS SONOCHEMISTRY 2023; 97:106464. [PMID: 37271028 DOI: 10.1016/j.ultsonch.2023.106464] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 04/19/2023] [Accepted: 05/28/2023] [Indexed: 06/06/2023]
Abstract
High-intensity ultrasound (HIU) is considered one of the promising non-chemical eco-friendly techniques used in food processing. Recently (HIU) is known to enhance food quality, extraction of bioactive compounds and formulation of emulsions. Various foods are treated with ultrasound, including fats, bioactive compounds, and proteins. Regarding proteins, HIU induces acoustic cavitation and bubble formation, causing the unfolding and exposure of hydrophobic regions, resulting in functional, bioactive, and structural enhancement. This review briefly portrays the impact of HIU on the bioavailability and bioactive properties of proteins; the effect of HIU on protein allergenicity and anti-nutritional factors has also been discussed. HIU can enhance bioavailability and bioactive attributes in plants and animal-based proteins, such as antioxidant activity, antimicrobial activity, and peptide release. Moreover, numerous studies revealed that HIU treatment could enhance functional properties, increase the release of short-chain peptides, and decrease allergenicity. HIU could replace the chemical and heat treatments used to enhance protein bioactivity and digestibility; however, its applications are still on research and small scale, and its usage in industries is yet to be implemented.
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Affiliation(s)
- Muhammad Hussain
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, China
| | - Munkh-Amgalan Gantumur
- Food College, Northeast Agricultural University, No. 600 Changjiang St. Xian fang Dist, 150030 Harbin, China
| | - Muhammad Faisal Manzoor
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Kifayat Hussain
- Departments of Animal Nutrition, Institute of Animal and Dairy Sciences, University of Agriculture Faisalabad, Pakistan
| | - Jie Xu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Abdul Qayum
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Ishtiaq Ahmad
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Hao Zhong
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, China.
| | - Rongfa Guan
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, China.
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