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Liu Q, Chen T, Chen L, Zhao R, Ye X, Wang X, Wu D, Hu J. High Internal Phase Emulsions Stabilized with Ultrasound-Modified Spirulina Protein for Curcumin Delivery. Foods 2024; 13:1324. [PMID: 38731694 PMCID: PMC11083376 DOI: 10.3390/foods13091324] [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: 03/24/2024] [Revised: 04/23/2024] [Accepted: 04/24/2024] [Indexed: 05/13/2024] Open
Abstract
Spirulina protein (SP) is recognized as a nutritious edible microbial protein and holds potential as a natural emulsifier. Due to the inherent challenges SP faces in stabilizing high internal phase emulsions (HIPEs), ultrasonic techniques were utilized for modification. Noticeable alterations in the structural and functional properties of SP were observed following ultrasonic treatment at various power levels (0, 100, 300, and 500 W). Ultrasound treatment disrupted non-covalent interactions within the protein polymer structure, leading to the unfolding of molecular structures and the exposure of hydrophobic groups. Importantly, the particle size of SP was reduced the most at an ultrasonic power of 300 W, and the three-phase contact angle reached its peak at 84.3°. The HIPEs stabilized by SP modified with 300 W ultrasonication have high apparent viscosity and modulus values and strong storage stability under different environmental conditions. Additionally, the encapsulation of curcumin in HIPEs led to improved retention of curcumin across various settings. The bioavailability increased to 35.36, which is 2.8 times higher than the pure oil. These findings suggest that ultrasound-modified SP is a promising emulsifier for HIPEs, and is expected to encapsulate hydrophobic nutrients such as curcumin more effectively.
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Affiliation(s)
- Qing Liu
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, China; (Q.L.); (T.C.); (L.C.); (X.Y.); (X.W.); (D.W.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Tao Chen
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, China; (Q.L.); (T.C.); (L.C.); (X.Y.); (X.W.); (D.W.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Lihang Chen
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, China; (Q.L.); (T.C.); (L.C.); (X.Y.); (X.W.); (D.W.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Runan Zhao
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China;
| | - Ximei Ye
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, China; (Q.L.); (T.C.); (L.C.); (X.Y.); (X.W.); (D.W.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xinchuang Wang
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, China; (Q.L.); (T.C.); (L.C.); (X.Y.); (X.W.); (D.W.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Di Wu
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, China; (Q.L.); (T.C.); (L.C.); (X.Y.); (X.W.); (D.W.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Jiangning Hu
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, China; (Q.L.); (T.C.); (L.C.); (X.Y.); (X.W.); (D.W.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
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Xu Q, Zhang X, Zuo Z, Zhang M, Li T, Wang L. The Preparation and Characterization of Quinoa Protein Gels and Application in Eggless Bread. Foods 2024; 13:1271. [PMID: 38672943 PMCID: PMC11049172 DOI: 10.3390/foods13081271] [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: 03/05/2024] [Revised: 04/11/2024] [Accepted: 04/18/2024] [Indexed: 04/28/2024] Open
Abstract
The properties of xanthan gum protein gels composed of quinoa protein (XG-QPG) and ultrasound-treated quinoa protein (XG-UQPG) were compared for the preparation of high-quality quinoa protein gels. The gel qualities at different pH values were compared. The gels were used to produce eggless bread. Microscopically, the secondary structure of the proteins in XG-QPG (pH 7.0) was mainly α-helix, followed by random coiling. In contrast, the content of β-sheet in XG-UQPG was higher, relative to the viscoelastic properties of the gel. Moreover, the free sulfhydryl groups and disulfide bonds of XG-QPG (pH 7.0) were 48.30 and 38.17 µmol/g, while XG-UQPG (pH 7.0) was 31.95 and 61.58 µmol/g, respectively. A high disulfide bond content was related to the formation of gel networks. From a macroscopic perspective, XG-QPG (pH 7.0) exhibited different pore sizes, XG-UQPG (pH 7.0) displayed a loose structure with uniform pores, and XG-UQPG (pH 4.5) exhibited a dense structure with small pores. These findings suggest that ultrasound can promote the formation of a gel by XG-UQPG (pH 7.0) that has a loose structure and high water-holding capacity and that XG-UQPG (pH 4.5) forms a gel with a dense structure and pronounced hardness. Furthermore, the addition of the disulfide bond-rich XG-UQPG (pH 7.0) to bread promoted the formation of gel networks, resulting in elastic, soft bread. In contrast, XG-UQPG (pH 4.5) resulted in firm bread. These findings broaden the applications of quinoa in food and provide a good egg substitute for quinoa protein gels.
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Affiliation(s)
- Qianqian Xu
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; (Q.X.); (X.Z.); (Z.Z.); (M.Z.); (T.L.)
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Xinxia Zhang
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; (Q.X.); (X.Z.); (Z.Z.); (M.Z.); (T.L.)
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- State Key Laboratory of Food Science and Resources, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Zhongyu Zuo
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; (Q.X.); (X.Z.); (Z.Z.); (M.Z.); (T.L.)
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Ming Zhang
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; (Q.X.); (X.Z.); (Z.Z.); (M.Z.); (T.L.)
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Ting Li
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; (Q.X.); (X.Z.); (Z.Z.); (M.Z.); (T.L.)
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- State Key Laboratory of Food Science and Resources, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Li Wang
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; (Q.X.); (X.Z.); (Z.Z.); (M.Z.); (T.L.)
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- State Key Laboratory of Food Science and Resources, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
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Zhang X, Li Z, Zheng X, Wen W, Wang X. Characteristics of Quinoa Protein Isolate Treated by Pulsed Electric Field. Foods 2024; 13:148. [PMID: 38201176 PMCID: PMC10778849 DOI: 10.3390/foods13010148] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2023] [Revised: 12/26/2023] [Accepted: 12/30/2023] [Indexed: 01/12/2024] Open
Abstract
The aim of this study was to investigate the impact of a pulsed electric field (PEF) on the structural and functional properties of quinoa protein isolate (QPI). The findings revealed a significant alteration in the secondary structure of QPI following PEF treatment, converting the random coil into the β-sheet, resulting in an improvement in structure orderliness and an enhancement of thermal stability. The PEF treatment led to a reduction in particle size, induced structural unfolding, and increased the surface hydrophobicity, resulting in a statistically significant enhancement in the solubility, foaming, and emulsifying properties of QPI (p < 0.05). Specifically, PEF treatment at 7.5 kV/cm for 30 pulses was identified as the optimal condition for modifying QPI. This study provides a basis for the precision and range of application of pulsed electric field treatment and offers the possibility of improving the physical and chemical properties of quinoa protein.
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Affiliation(s)
- Xinyue Zhang
- Food Science and Engineering College, Shanxi Agricultural University, 1 Mingxian South Road, Taigu District, Jinzhong 030801, China; (X.Z.); (Z.L.); (X.Z.); (W.W.)
| | - Zhanrong Li
- Food Science and Engineering College, Shanxi Agricultural University, 1 Mingxian South Road, Taigu District, Jinzhong 030801, China; (X.Z.); (Z.L.); (X.Z.); (W.W.)
| | - Xiaojiao Zheng
- Food Science and Engineering College, Shanxi Agricultural University, 1 Mingxian South Road, Taigu District, Jinzhong 030801, China; (X.Z.); (Z.L.); (X.Z.); (W.W.)
| | - Wenjun Wen
- Food Science and Engineering College, Shanxi Agricultural University, 1 Mingxian South Road, Taigu District, Jinzhong 030801, China; (X.Z.); (Z.L.); (X.Z.); (W.W.)
- Houji Laboratory in Shanxi Province, No. 81 Longcheng Street, Xiaodian District, Taiyuan 030031, China
| | - Xiaowen Wang
- Food Science and Engineering College, Shanxi Agricultural University, 1 Mingxian South Road, Taigu District, Jinzhong 030801, China; (X.Z.); (Z.L.); (X.Z.); (W.W.)
- Houji Laboratory in Shanxi Province, No. 81 Longcheng Street, Xiaodian District, Taiyuan 030031, China
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