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Zhang B, Peng J, Pan L, Tu K. Exploration of molecular interaction between different plant proteins and 2-pentylfuran: based on multiple spectroscopy and molecular docking. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023. [PMID: 37021785 DOI: 10.1002/jsfa.12607] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 02/02/2023] [Accepted: 04/03/2023] [Indexed: 06/19/2023]
Abstract
BACKGROUND Soy protein, peanut protein and wheat protein are commonly applied in plant-based products, but specific off-odor makes it difficult for consumers to accept, with 2-pentylfuran being one of the most representative flavors. In this study, 2-pentylfuran was employed as an example to explore the behavior and mechanism of the three proteins in absorbing off-odors. RESULTS Gas chromatographic-mass spectrometric analysis indicated that different plant proteins were able to adsorb 2-pentylfuran. Circular dichroism proved 2-pentylfuran could drive the α-helix to β-sheet transition of soy protein, which was not obvious in peanut protein or wheat protein. Ultraviolet spectroscopy tentatively determined that 2-pentylfuran caused changes in the tyrosine and tryptophan microenvironments of different plant proteins, which were further evidenced by synchronous fluorescence at fixed wavelength intervals of 15 nm and 60 nm. Static quenching of protein intrinsic fluorescence indicated that they formed a stable complex with 2-pentylfuran, except for wheat protein (dynamic quenching). CONCLUSION The various conformations of the three proteins are the main reason for the difference in flavor retention of protein. Soy protein, peanut protein and wheat protein adsorbing 2-pentylfuran relies on non-covalent forces, especially hydrophobic interactions, maintained between the protein and 2-pentylfuran. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Bin Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Jing Peng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Leiqing Pan
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Kang Tu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
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Liu Y, Xie YP, Ma XY, Liu LN, Ke YJ. Preparation and properties of antioxidant peptides from wampee seed protein. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-021-01164-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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3
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Tao R, Sedman J, Ismail A. Characterization and in vitro antimicrobial study of soy protein isolate films incorporating carvacrol. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107091] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Plant protein in material extrusion 3D printing: Formation, plasticization, prospects, and challenges. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110623] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Antifungal Soybean Protein Concentrate Adhesive as Binder of Rice Husk Particleboards. Polymers (Basel) 2021; 13:polym13203540. [PMID: 34685299 PMCID: PMC8540011 DOI: 10.3390/polym13203540] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2021] [Revised: 09/23/2021] [Accepted: 10/08/2021] [Indexed: 12/11/2022] Open
Abstract
The aim of this research was to prepare an antifungal soybean protein concentrate (SPC) adhesive containing carvacrol (CRV) as a bioactive agent able to delay the attack of molds and yeast during storage of SPC adhesive at 4 °C as water-based systems. CRV was incorporated in SPC slurry at 0.5% v/v (~10 times its minimum inhibitory concentration against Aspergillus terreus, used as model fungus), to ensure its long-term action. CRV scarcely altered the thermal properties, structure and apparent viscosity of SPC adhesive. Active SPC aqueous dispersion was microbiologically stable for at least 30 days at 4 °C where the colonization begins, while control SPC was visually colonized from the second day. Rice husk (RH) particleboards of density ~900 kg/m3 were manufactured using the active SPC stored for 0, 10, 20, and 30 days as a binder. Modulus of elasticity, modulus of rupture and internal bond of RH–control SPC (without CRV) panels were 12.3 MPa, 2.65 GPa and 0.27 MPa, respectively, and were statistically unaltered compared with those obtained with fresh SPC, regardless of the presence of CRV or the storage time. This last implies that active SPC should not necessarily have to be prepared daily and/or be used immediately after its preparation. Since it is microbiologically stabilized, it can be store at least for 30 days, ensuring the stability of the protein. The quality of the adhesive was evidenced by the consistent properties of the adhesive, expanding its potential use and commercialization.
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Ren Z, Chen Z, Zhang Y, Lin X, Li Z, Weng W, Yang H, Li B. Effect of heat-treated tea water-insoluble protein nanoparticles on the characteristics of Pickering emulsions. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111999] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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Application of plant natural products for the management of postharvest diseases in fruits. FOLIA HORTICULTURAE 2021. [DOI: 10.2478/fhort-2021-0016] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Abstract
Prevention of postharvest losses has been a very important concern in the scientific world for many centuries, since adoption of an effective means to curtail such losses is believed to help in reaching sustainability in horticultural production and prevention of hunger around the world. The main means of deterioration in fruits, which may occur after harvest, include physiological changes/losses, physical losses, biochemical changes, changes in enzymatic activities and pathological deterioration. Among these, diseases cover the most important part; the losses due to diseases range from 5% to 20%, and this figure may extend up to >50% in the cases of certain susceptible cultivars. Fungicides have been the most important tool for the management of postharvest diseases for many years, together with hygiene, cold storage and packaging. However, due to the scientifically confirmed hazards of agro-chemicals on environment and human health, the acceptability of agro-chemicals decreased and scientists turned their attention towards natural alternatives. Most tropical and subtropical fruits contain a superficial cuticle, which helps them to regulate respiration and transpiration and protects against microbial decay. However, the waxy cuticle is generally being removed or damaged during washing or other handling practices. Therefore, the application of protective coatings (including wax) has been used in the fruit industry since the twelfth century, against microbial decay and for maintaining an acceptable standard of postharvest quality. This review aims to summarise and discuss the main natural products used for this purpose, to provide a broad-in-scope guide to farmers and the fruit storage sector.
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8
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Coating and Film-Forming Properties. Food Hydrocoll 2021. [DOI: 10.1007/978-981-16-0320-4_8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Li C, Dou Z, Ma P, Wang C, Jiang L. Effect of Homogenization at a Lower Pressure on Structural and Functional Properties of Soy Protein Isolate. J Oleo Sci 2020; 69:1417-1426. [PMID: 33132279 DOI: 10.5650/jos.ess20076] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
In this paper, the effects of homogenization at low pressure (1~40 MPa) on structural and functional properties of soy protein isolates (SPI) are investigated. Homogenization at low pressure increase solubility, surface hydrophobicity, emulsification activity and foaming capacity of SPIs, these all functional properties increases and then decreases with the homogenization pressure. Whereas, emulsion stability and foaming stability of SPIs treated by homogenization initially decrease and then increase with homogenization pressure. There is a dramatic decrease in hardness, springiness and cohesiveness of homogenized SPI gels. Generally, homogenization at low pressure do not change the subunit composition of SPIs. It is observed that, when the homogenization pressure is lower than 10 MPa than there is no significant impact on structural change. The content of β-sheet decreased, while unordered structure significantly increased, when the homogenization pressure increased from 10 MPa to 20 MPa. Furthermore, the content of β-sheet increases, when the content of the other structures decreases with the increasing homogenization pressure. The maximum emission wavelength (λmax) for SPIs increases with homogenization pressure increases from 10 Mpa to 20 Mpa, which is attributed to the gradual structural unfolding exposing more hydrophobic residues in protein surface. While, the decreased λmax of SPIs treated with 20 Mpa to 40 Mpa homogenization corresponds to the protein aggregation. It can be deduced that appropriate selection of homogenization pressure is important for improving the functional properties of SPIs.
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Affiliation(s)
| | | | - Ping Ma
- Heilongjiang Bayi Agricultural University
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10
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Changes in microstructure and rheological properties of konjac glucomannan/zein blend film-forming solution during drying. Carbohydr Polym 2020; 250:116840. [PMID: 33049810 DOI: 10.1016/j.carbpol.2020.116840] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2019] [Revised: 07/28/2020] [Accepted: 07/28/2020] [Indexed: 11/21/2022]
Abstract
During film formation at 60 °C, the microstructure and rheological properties of konjac glucomannan (KGM) film-forming solution and KGM/zein blend film-forming solution were investigated. The drying process of film-forming solutions was divided into two stages according to the drying curves. Scanning electron microscopy showed that KGM chains in the blend solution aggregated into thicker chains and formed a molecular network with larger pores. Zein particles grew larger but were homogeneously distributed during drying as observed by confocal laser scanning microscopy. The addition of zein improved the thermal stability of the film-forming solution. As the drying proceeded (up to 8 h), KGM solution exhibited a typical concentrated solution behavior due to molecular entanglement; whereas the blend solution gradually formed a weak gel after 2 h. Complex viscosity data for the film-forming solutions were well-fitted by the power-law model. The information obtained from the study is important for understanding the film-forming mechanism.
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11
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Affiliation(s)
- Matthew L. Bedell
- Department of Bioengineering, Rice University, 6500 South Main Street, Houston, Texas 77030, United States
| | - Adam M. Navara
- Department of Bioengineering, Rice University, 6500 South Main Street, Houston, Texas 77030, United States
| | - Yingying Du
- Advanced Biomaterials and Tissue Engineering Center, Huazhong University of Science and Technology, Wuhan 430074, People’s Republic of China
- Institute of Regulatory Science for Medical Devices, Huazhong University of Science and Technology, Wuhan 430074, China
| | - Shengmin Zhang
- Advanced Biomaterials and Tissue Engineering Center, Huazhong University of Science and Technology, Wuhan 430074, People’s Republic of China
- Institute of Regulatory Science for Medical Devices, Huazhong University of Science and Technology, Wuhan 430074, China
| | - Antonios G. Mikos
- Department of Bioengineering, Rice University, 6500 South Main Street, Houston, Texas 77030, United States
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12
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Uysal RS, Boyaci IH. Authentication of liquid egg composition using ATR-FTIR and NIR spectroscopy in combination with PCA. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:855-862. [PMID: 31646648 DOI: 10.1002/jsfa.10097] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/10/2019] [Revised: 09/14/2019] [Accepted: 10/21/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND The starting point of this work is to propose a qualitative approach for authenticity confirmation of the composition of liquid egg products. To this end, it was aimed to detect the liquid egg authenticity and adulteration (with water) by using attenuated total reflectance Fourier-transform infrared (ATR-FTIR), near infrared (NIR) spectroscopy and chemometrics. RESULTS Liquid (n = 50) and dry (n = 50) samples of whole egg, egg yolk, egg white, and whole egg containing extra egg white (BXEW) and water (BXW) were prepared. Principal component analysis (PCA) models were formed using the data obtained from ATR-FTIR and NIR measurements of liquid and dry samples. A better classification was achieved with PCA model of ATR-FTIR measurements formed by using dry samples (100%) instead of liquid ones (80%). The best separation was obtained between dry sample groups of BXEW and BXW (adulterated). The presence of water content in liquid samples showed a negative effect on classification of the samples, while a good classification (100%) was obtained for NIR measurements of both liquid and dry sample groups. The developed PCA models achieved classification regardless of the form of egg samples (liquid or dry). CONCLUSION The results of the study revealed that adulterated egg samples (with water) could be qualitatively detected using ATR-FTIR and NIR spectroscopy techniques in combination with PCA. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Reyhan Selin Uysal
- Department of Mechanical Engineering, Istanbul Gedik University, Istanbul, Turkey
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13
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Zhang X, Li Y, Li M, Zheng H, Du Q, Li H, Wang Y, Wang D, Wang C, Sui K, Li H, Xia Y. Preparation of improved gluten material and its adsorption behavior for congo red from aqueous solution. J Colloid Interface Sci 2019; 556:249-257. [DOI: 10.1016/j.jcis.2019.08.037] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2019] [Revised: 07/26/2019] [Accepted: 08/08/2019] [Indexed: 12/17/2022]
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14
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Gum arabic improves the mechanical properties of wild almond protein film. Carbohydr Polym 2019; 222:114994. [DOI: 10.1016/j.carbpol.2019.114994] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2019] [Revised: 06/08/2019] [Accepted: 06/12/2019] [Indexed: 11/17/2022]
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15
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Effect of Chlorogenic Acid on the Physicochemical and Functional Properties of Coregonus Peled Myofibrillar Protein through Hydroxyl Radical Oxidation. Molecules 2019; 24:molecules24173205. [PMID: 31484430 PMCID: PMC6749205 DOI: 10.3390/molecules24173205] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2019] [Revised: 08/27/2019] [Accepted: 08/31/2019] [Indexed: 12/04/2022] Open
Abstract
The effects of chlorogenic acid (CA) (6, 30, and 150 μM/g protein) on the physicochemical and functional properties of Coregonus peled myofibrillar protein (MP) through oxidation using a hydroxyl radical oxidation system (0.01 mM FeCl3, 0.01 mM Asc, and 1 mM H2O2) were investigated. The result showed that CA inhibited the increase in protein carbonyl content but did not prevent losses in sulfhydryl and free amine contents caused by oxidation. The presence of CA also increased conformational changes in the secondary and tertiary structures of oxidized MP. Oxidized MP containing 6 μM/g CA had superior functional properties (solubility, emulsifying, foaming, and gel properties), while oxidized MP containing 150 μM/g CA aggregated, resulting in insolubility and a poor gel network.
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16
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Uysal RS, Mentes Yilmaz O, Boyaci IH. Determination of liquid egg composition using attenuated total reflectance Fourier transform infrared spectroscopy and chemometrics. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:3572-3577. [PMID: 30628098 DOI: 10.1002/jsfa.9578] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/06/2018] [Revised: 12/25/2018] [Accepted: 01/06/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND The use of liquid whole egg (LWE) in the food industry as a substitute for shell eggs has been on the increase lately. Since the composition of LWE can easily be changed, determination of protein, lipid, moisture and total soluble solid (TSS) contents of LWE has also gained importance. Traditional methods usually require more time and effort, and the use of toxic chemicals for sample preparation; hence more efficient techniques (faster, cheaper and more reliable) are needed. In this regard, a novel technique that determines LWE components using attenuated total reflectance Fourier transform infrared (ATR-FTIR) spectroscopy with partial least squares regression (PLS) is presented in this study. RESULTS The actual values of LWE components were determined by applying reference methods. The accuracy of the PLS model was demonstrated by comparing the obtained predictions with the actual values of the components. High coefficients of determination values, which are 0.950, 0.992, 0.994 and 0.972, were achieved for protein, lipid, moisture, and TSS validation datasets, respectively. The error values, namely RMSEC, RMSECV and RMSEP, were obtained in the ranges 0.404-0.978, 0.57-1.82 and 0.83-1.84, respectively. CONCLUSIONS ATR-FTIR spectroscopy coupled with chemometrics can provide a rapid and sensitive method for quality control of liquid egg composition. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Reyhan S Uysal
- Department of Mechanical Engineering, Istanbul Gedik University, Istanbul, Turkey
| | | | - Ismail H Boyaci
- Department of Food Engineering, Hacettepe University, Ankara, Turkey
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Singha P, Singh SK, Muthukumarappan K. Textural and structural characterization of extrudates from apple pomace, defatted soy flour and corn grits. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13046] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Poonam Singha
- Department of Agricultural & Biosystems EngineeringSouth Dakota State University Brookings South Dakota
| | - Sushil K. Singh
- Department of Food Process EngineeringNational Institute of Technology Rourkela Rourkela Odisha India
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Takahashi M, Suzuki M, Kato T, Ogino K, Ohtake E, Yuno-Ohta N. Formation of Mixed Protein Films Using Proteins with Different Heat Stabilities. J JPN SOC FOOD SCI 2018. [DOI: 10.3136/nskkk.65.508] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Miho Takahashi
- Advanced Course of Food and Nutrition, Nihon University Junior College
- Graduate School of Integrated Science and Technology, Shizuoka University
| | - Mayu Suzuki
- Advanced Course of Food and Nutrition, Nihon University Junior College
| | - Tsubasa Kato
- Advanced Course of Food and Nutrition, Nihon University Junior College
| | - Kenji Ogino
- Advanced Course of Food and Nutrition, Nihon University Junior College
| | - Emi Ohtake
- Advanced Course of Food and Nutrition, Nihon University Junior College
| | - Naoko Yuno-Ohta
- Advanced Course of Food and Nutrition, Nihon University Junior College
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Adsorption of Congo Red from Aqueous Solutions by Porous Soybean Curd Xerogels. POLISH JOURNAL OF CHEMICAL TECHNOLOGY 2018. [DOI: 10.2478/pjct-2018-0044] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Abstract
Soybean curd is a very popular food containing high-quality protein, polyunsaturated fats, vitamins, minerals and other nutrients. This study aims to prepare porous soybean curd xerogels via a vacuum freeze drying method and uses them as adsorbents to remove congo red from aqueous solutions. The morphology and functional groups of the soybean curd xerogels were characterized using scanning electron microscopy and Fourier transform infrared spectroscopy, respectively. The adsorption properties of congo red onto the soybean curd xerogels were carried out through investigating the infl uencing experimental parameters such as the drying method, solution pH, adsorbent dose, contact time and temperature. The results showed that the adsorption isotherm data were fitted well to the Freundlich isotherm. Adsorption kinetics of congo red onto the soybean curd followed the pseudo-second-order kinetic model. The thermodynamic parameters, such as ΔG0, ΔH0 and ΔS0, were also determined.
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Cao X, Zhu B, Gao Y, Liu J, Gao W, Gai X, Bao W. Process optimization of ultrasound-assisted treatment for soya bean protein isolate/polyacrylamide composite film. ROYAL SOCIETY OPEN SCIENCE 2018; 5:180213. [PMID: 30109077 PMCID: PMC6083683 DOI: 10.1098/rsos.180213] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/09/2018] [Accepted: 06/04/2018] [Indexed: 06/08/2023]
Abstract
In this paper, composite films composed of soya bean protein isolate (SPI) and polyacrylamide (PAM) were prepared under variations of ultrasonic power, treatment time and heating temperature. The effects of the major processing parameters related to ultrasonic-assisted treatment were evaluated and optimized through the single-factor analysis and Box-Behnken design (BBD), respectively, when the tensile strength of composite films was considered as the response value. The single-factor analysis was carried out to study the effects of ultrasonic power, treatment time and heating temperature on the viscosity and cohesion of the slurry and the tensile strength of SPI/PAM composite films, which also provided a reasonable data range of each factor for further optimization. Experiment results indicated that these three factors play a significant role in the tensile strength of films. Then BBD was applied to optimize the treatment conditions of these three factors, using the tensile strength of films as the response value. According to the interactive second-order polynomial model of three factors and the three-dimensional response surface, the maximum tensile strength of films was obtained under the optimal condition. To verify the reliability of the model, the experiment with the optimal condition was conducted, and results demonstrated that the observed tensile strength was in agreement with the predicated one. Also, the morphology and water solubility of the films showed that the film can be coated on the yarns evenly and removed clearly.
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Affiliation(s)
- Xinwei Cao
- Key Laboratory of Eco-textiles, Ministry of Education, Jiangnan University, Wuxi 214122, People's Republic of China
| | - Bo Zhu
- Key Laboratory of Eco-textiles, Ministry of Education, Jiangnan University, Wuxi 214122, People's Republic of China
| | - Yichuan Gao
- Key Laboratory of Eco-textiles, Ministry of Education, Jiangnan University, Wuxi 214122, People's Republic of China
| | - Jianli Liu
- Key Laboratory of Eco-textiles, Ministry of Education, Jiangnan University, Wuxi 214122, People's Republic of China
| | - Weidong Gao
- Key Laboratory of Eco-textiles, Ministry of Education, Jiangnan University, Wuxi 214122, People's Republic of China
| | - Xiaoling Gai
- Beijing Key Laboratory of Environment Noise and Vibration, Beijing Municipal Institute of Labor Protection, Beijing 100054, People's Republic of China
| | - Wei Bao
- Wuxi Customs, Wuxi 214001, People's Republic of China
- Wuxi Entry-Exit Inspection and Quarantine Bureau, Wuxi 214101, People's Republic of China
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Ciannamea EM, Espinosa JP, Stefani PM, Ruseckaite RA. Long-term stability of compression-molded soybean protein concentrate films stored under specific conditions. Food Chem 2018; 243:448-452. [DOI: 10.1016/j.foodchem.2017.08.069] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2016] [Revised: 05/11/2017] [Accepted: 08/20/2017] [Indexed: 10/19/2022]
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22
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Protein-Based Bioproducts. PLANT BIOPRODUCTS 2018. [PMCID: PMC7121387 DOI: 10.1007/978-1-4939-8616-3_9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Plant proteins can be used for the production of a variety of bioproducts, including films and coatings, adhesives, fibres and pharmaceuticals. Proteins derived from plant production systems have many advantages: they are safe, low-cost and rapidly deployable, allow for simple product storage and result in proteins that are properly folded, assembled and post-translationally modified. While plant-derived protein-based products are natural, renewable, biodegradable and environmentally friendly, they tend to be lower in strength and elasticity than their corresponding synthetic products. Current research in this area is focused on overcoming challenges in plant production platforms related to yield, purification, regulatory approval and customer acceptance.
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Ying D, Hlaing MM, Lerisson J, Pitts K, Cheng L, Sanguansri L, Augustin MA. Physical properties and FTIR analysis of rice-oat flour and maize-oat flour based extruded food products containing olive pomace. Food Res Int 2017; 100:665-673. [DOI: 10.1016/j.foodres.2017.07.062] [Citation(s) in RCA: 47] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2017] [Revised: 07/26/2017] [Accepted: 07/26/2017] [Indexed: 01/18/2023]
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Films Based on Egg White Protein and Succinylated Casein Cross-Linked with Transglutaminase. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1901-8] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Zink J, Wyrobnik T, Prinz T, Schmid M. Physical, Chemical and Biochemical Modifications of Protein-Based Films and Coatings: An Extensive Review. Int J Mol Sci 2016; 17:E1376. [PMID: 27563881 PMCID: PMC5037656 DOI: 10.3390/ijms17091376] [Citation(s) in RCA: 119] [Impact Index Per Article: 14.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2016] [Revised: 07/17/2016] [Accepted: 08/15/2016] [Indexed: 12/03/2022] Open
Abstract
Protein-based films and coatings are an interesting alternative to traditional petroleum-based materials. However, their mechanical and barrier properties need to be enhanced in order to match those of the latter. Physical, chemical, and biochemical methods can be used for this purpose. The aim of this article is to provide an overview of the effects of various treatments on whey, soy, and wheat gluten protein-based films and coatings. These three protein sources have been chosen since they are among the most abundantly used and are well described in the literature. Similar behavior might be expected for other protein sources. Most of the modifications are still not fully understood at a fundamental level, but all the methods discussed change the properties of the proteins and resulting products. Mastering these modifications is an important step towards the industrial implementation of protein-based films.
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Affiliation(s)
- Joël Zink
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Strasse 35, Freising 85354, Germany.
| | - Tom Wyrobnik
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Strasse 35, Freising 85354, Germany.
| | - Tobias Prinz
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Strasse 35, Freising 85354, Germany.
| | - Markus Schmid
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Strasse 35, Freising 85354, Germany.
- Chair of Food Packaging Technology, Technische Universität München, Weihenstephaner Steig 22, Freising 85354, Germany.
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Li C, He M, Tong Z, Li Y, Sheng W, Luo L, Tong Y, Yu H, Huselstein C, Chen Y. Construction of biocompatible regenerated cellulose/SPI composite beads using high-voltage electrostatic technique. RSC Adv 2016. [DOI: 10.1039/c6ra02364a] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Regenerated cellulose/SPI composite beads fabricated by a high-voltage electrostatic technique exhibited good cytocompatibility.
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Affiliation(s)
- Chen Li
- Department of Biomedical Engineering
- School of Basic Medical Sciences
- Wuhan University
- Wuhan 430071
- China
| | - Meng He
- School of Materials Engineering
- Yancheng Institute of Technology
- Yancheng 224051
- China
| | - Zan Tong
- Department of Biomedical Engineering
- School of Basic Medical Sciences
- Wuhan University
- Wuhan 430071
- China
| | - Yinping Li
- Department of Biomedical Engineering
- School of Basic Medical Sciences
- Wuhan University
- Wuhan 430071
- China
| | - Wen Sheng
- Department of Medical Images
- Gongan County People's Hospital
- Gongan 434300
- China
| | - Lan Luo
- Department of Medical Images
- Gongan County People's Hospital
- Gongan 434300
- China
| | - Yu Tong
- Department of Biomedical Engineering
- School of Basic Medical Sciences
- Wuhan University
- Wuhan 430071
- China
| | - Hao Yu
- Ingénierie Moléculaire et Physiopathologie Articulaire (IMoPA)
- UMR 7365 CNRS – Université de Lorraine
- 54505 Vandoeuvre-lès-Nancy
- France
| | - Celine Huselstein
- Ingénierie Moléculaire et Physiopathologie Articulaire (IMoPA)
- UMR 7365 CNRS – Université de Lorraine
- 54505 Vandoeuvre-lès-Nancy
- France
| | - Yun Chen
- Department of Biomedical Engineering
- School of Basic Medical Sciences
- Wuhan University
- Wuhan 430071
- China
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27
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Singh A, Vanga SK, Nair GR, Gariepy Y, Orsat V, Raghavan V. Electrohydrodynamic drying (EHD) of wheat and its effect on wheat protein conformation. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.06.051] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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28
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Xiao Q, Tong Q, Zhou Y, Deng F. Rheological properties of pullulan-sodium alginate based solutions during film formation. Carbohydr Polym 2015; 130:49-56. [DOI: 10.1016/j.carbpol.2015.04.069] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2014] [Revised: 04/27/2015] [Accepted: 04/28/2015] [Indexed: 12/15/2022]
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29
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Boy R, Maness C, Kotek R. Properties of chitosan/soy protein blended films with added plasticizing agent as a function of solvent type at acidic pH. INT J POLYM MATER PO 2015. [DOI: 10.1080/00914037.2015.1038821] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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30
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Liu Q, Geng R, Zhao J, Chen Q, Kong B. Structural and Gel Textural Properties of Soy Protein Isolate When Subjected to Extreme Acid pH-Shifting and Mild Heating Processes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:4853-61. [PMID: 25940322 DOI: 10.1021/acs.jafc.5b01331] [Citation(s) in RCA: 91] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Changes in the structural and gel textural properties were investigated in soy protein isolate (SPI) that was subjected to extreme acid pH-shifting and mild heating processes. The SPI was incubated up to 5 h in pH 1.5 solutions at room temperature or in a heated water bath (50 or 60 °C) to lead to protein structural unfolding, followed by refolding at pH 7.0 for 1 h. The combination of pH-shifting and heating treatments resulted in drastic increases in the SPI gel penetration force (p < 0.05). These treatments also significantly enforced the conversion of sulphydryl groups into disulfides, increased the particle size and hydrophobicity values, reduced the protein solubility (p < 0.05), and strengthened the disulfide-mediated aggregation of SPI. The intrinsic fluorescence spectroscopy results indicated structural unravelling when protein was subjected to acidic pH-shifting in combination with heating processes. The slight loss of secondary structure was observed by circular dichroism. These results suggested that pH-shifting combined with heating treatments provide great potential for the production of functionality-improved SPI, with the improved gelling property highly related to changes in the protein structure and hydrophobic aggregation.
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Affiliation(s)
- Qian Liu
- ‡College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, People's Republic of China
- §Synergetic Innovation Center of Food Safety and Nutrition, Harbin, Heilongjiang 150030, People's Republic of China
| | - Rui Geng
- ‡College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, People's Republic of China
| | - Juyang Zhao
- ‡College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, People's Republic of China
| | - Qian Chen
- ‡College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, People's Republic of China
| | - Baohua Kong
- ‡College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, People's Republic of China
- §Synergetic Innovation Center of Food Safety and Nutrition, Harbin, Heilongjiang 150030, People's Republic of China
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31
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Storage-induced changes in functional properties of glycerol plasticized – Soybean protein concentrate films produced by casting. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.11.012] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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32
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Shen Z, Kamdem DP. Development and characterization of biodegradable chitosan films containing two essential oils. Int J Biol Macromol 2015; 74:289-96. [DOI: 10.1016/j.ijbiomac.2014.11.046] [Citation(s) in RCA: 137] [Impact Index Per Article: 15.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2014] [Revised: 11/04/2014] [Accepted: 11/21/2014] [Indexed: 12/01/2022]
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33
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Božič M, Majerič M, Denac M, Kokol V. Mechanical and barrier properties of soy protein isolate films plasticized with a mixture of glycerol and dendritic polyglycerol. J Appl Polym Sci 2015. [DOI: 10.1002/app.41837] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Affiliation(s)
- Mojca Božič
- Institute for Engineering Materials and Design; University of Maribor; Smetanova Ulica 17 Maribor SI-2000 Slovenia
| | - Martina Majerič
- Institute for Engineering Materials and Design; University of Maribor; Smetanova Ulica 17 Maribor SI-2000 Slovenia
| | - Matjaž Denac
- Faculty of Economics and Business; University of Maribor; Razlagova 14 Maribor SI-2000 Slovenija
| | - Vanja Kokol
- Institute for Engineering Materials and Design; University of Maribor; Smetanova Ulica 17 Maribor SI-2000 Slovenia
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34
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Newson WR, Rasheed F, Kuktaite R, Hedenqvist MS, Gällstedt M, Plivelic TS, Johansson E. Commercial potato protein concentrate as a novel source for thermoformed bio-based plastic films with unusual polymerisation and tensile properties. RSC Adv 2015. [DOI: 10.1039/c5ra00662g] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Films thermoformed from commercial potato protein concentrate exhibited a constant Young's modulus and increasing strain at break with increasing processing temperature, in contrast to the usually observed behaviour for protein-based materials.
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Affiliation(s)
- William R. Newson
- Department of Plant Breeding
- The Swedish University of Agricultural Sciences
- SE-23053 Alnarp
- Sweden
| | - Faiza Rasheed
- Department of Plant Breeding
- The Swedish University of Agricultural Sciences
- SE-23053 Alnarp
- Sweden
| | - Ramune Kuktaite
- Department of Plant Breeding
- The Swedish University of Agricultural Sciences
- SE-23053 Alnarp
- Sweden
| | - Mikael S. Hedenqvist
- Department of Fibre and Polymer Technology
- Royal Institute of Technology
- SE-10044 Stockholm
- Sweden
| | | | | | - Eva Johansson
- Department of Plant Breeding
- The Swedish University of Agricultural Sciences
- SE-23053 Alnarp
- Sweden
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35
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Hammann F, Schmid M. Determination and Quantification of Molecular Interactions in Protein Films: A Review. MATERIALS (BASEL, SWITZERLAND) 2014; 7:7975-7996. [PMID: 28788285 PMCID: PMC5456426 DOI: 10.3390/ma7127975] [Citation(s) in RCA: 91] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/15/2014] [Revised: 11/06/2014] [Accepted: 11/27/2014] [Indexed: 11/21/2022]
Abstract
Protein based films are nowadays also prepared with the aim of replacing expensive, crude oil-based polymers as environmentally friendly and renewable alternatives. The protein structure determines the ability of protein chains to form intra- and intermolecular bonds, whereas the degree of cross-linking depends on the amino acid composition and molecular weight of the protein, besides the conditions used in film preparation and processing. The functionality varies significantly depending on the type of protein and affects the resulting film quality and properties. This paper reviews the methods used in examination of molecular interactions in protein films and discusses how these intermolecular interactions can be quantified. The qualitative determination methods can be distinguished by structural analysis of solutions (electrophoretic analysis, size exclusion chromatography) and analysis of solid films (spectroscopy techniques, X-ray scattering methods). To quantify molecular interactions involved, two methods were found to be the most suitable: protein film swelling and solubility. The importance of non-covalent and covalent interactions in protein films can be investigated using different solvents. The research was focused on whey protein, whereas soy protein and wheat gluten were included as further examples of proteins.
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Affiliation(s)
- Felicia Hammann
- Fraunhofer-Institute for Process Engineering and Packaging IVV, Giggenhauser Strasse 35, Freising 85354, Germany.
| | - Markus Schmid
- Fraunhofer-Institute for Process Engineering and Packaging IVV, Giggenhauser Strasse 35, Freising 85354, Germany.
- Chair of Food Packaging Technology, Technische Universität München, Weihenstephaner Steig 22, Freising 85354, Germany.
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36
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Guerrero P, Kerry JP, de la Caba K. FTIR characterization of protein-polysaccharide interactions in extruded blends. Carbohydr Polym 2014; 111:598-605. [PMID: 25037393 DOI: 10.1016/j.carbpol.2014.05.005] [Citation(s) in RCA: 149] [Impact Index Per Article: 14.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2014] [Revised: 04/30/2014] [Accepted: 05/05/2014] [Indexed: 10/25/2022]
Abstract
Soy protein-based blends were processed by double screw extrusion and the effects of different types and contents of polysaccharides were analyzed. Although extrusion has not been widely used for this type of blends, in this study it was observed that the increase in polysaccharide content in blends caused a decrease in specific mechanical energy (SME), facilitating extrusion process and showing the potential of this process, which is more cost effective at industrial scale. In order to explain this behavior, infrared spectroscopy analysis was carried out, mainly in the amide I and II regions. Moreover, curve fitting analysis showed the conformational changes produced in the blends due to the addition of polysaccharides, which affected protein denaturation. These changes also affected properties such as moisture content (MC) and total solubility matter (TSM). However, conformational changes did not show significant effects with respect to piece density (PD) or in the expansion ratio (ER) of the pellets. The quantitative analysis of the changes in the amide I and II regions provided novel information about the modifications produced in protein-based blends modified with polysaccharides. In this context, infrared spectroscopy provided a convenient and powerful means to monitor interactions between all ingredients used in the blend formulation, which is of great importance in order to explain changes in the functional properties of biodegradable materials used for industrial applications in food and pharmaceutical industries.
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Affiliation(s)
- Pedro Guerrero
- BIOMAT Research Group, University of the Basque Country (UPV/EHU), Department of Chemical and Environmental Engineering, Polytechnic School, Donostia-San Sebastián, Spain
| | - Joe P Kerry
- Food Packaging Group, School of Food & Nutritional Sciences, University College Cork (UCC), Cork, Ireland
| | - Koro de la Caba
- BIOMAT Research Group, University of the Basque Country (UPV/EHU), Department of Chemical and Environmental Engineering, Polytechnic School, Donostia-San Sebastián, Spain.
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37
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Li Y, Miao M, Liu M, Jiang B, Zhang T, Chen X. Sorbitol counteracts high hydrostatic pressure-induced denaturation of inulin fructotransferase. Int J Biol Macromol 2014; 70:251-6. [DOI: 10.1016/j.ijbiomac.2014.06.023] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2014] [Revised: 04/18/2014] [Accepted: 06/07/2014] [Indexed: 11/29/2022]
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38
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Nehete JY, Bhambar RS, Narkhede MR, Gawali SR. Natural proteins: Sources, isolation, characterization and applications. Pharmacogn Rev 2014; 7:107-16. [PMID: 24347918 PMCID: PMC3841988 DOI: 10.4103/0973-7847.120508] [Citation(s) in RCA: 56] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2013] [Revised: 04/05/2013] [Accepted: 10/25/2013] [Indexed: 11/23/2022] Open
Abstract
Worldwide, plant protein contributes substantially as a food resource because it contains essential amino acids for meeting human physiological requirements. However, many versatile plant proteins are used as medicinal agents as they are produced by using molecular tools of biotechnology. Proteins can be obtained from plants, animals and microorganism cells. The abundant economical proteins can be obtained from plant seeds. These natural proteins are obtained by isolation procedures depending on the physicochemical properties of proteins. Isolation and purification of single protein from cells containing mixtures of unrelated proteins is achievable due to the physical and chemical attributes of proteins. The following characteristics are unique to each protein: Amino acid composition, sequence, subunit structures, size, shape, net charge, isoelectric point, solubility, heat stability and hydrophobicity. Based on these properties, various methods of isolation exist, like salting out and isoionic precipitation. Purification of proteins is quiet challenging and, therefore, several approaches like sodium dodecyl sulfate gel electrophoresis and chromatography are available. Characterization of proteins can be performed by mass spectrometry/liquid chromatography-mass spectrometry (LC-MS). The amino acid sequence of a protein can be detected by using tandem mass spectrometry. In this article, a review has been made on the sources, isolation, purification and characterization of natural proteins.
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Affiliation(s)
- Jitendra Y Nehete
- Department of Pharmacognosy, MGV's Pharmacy College, Panchavati, Nashik, India
| | - Rajendra S Bhambar
- Department of Pharmacognosy, MGV's Pharmacy College, Panchavati, Nashik, India
| | - Minal R Narkhede
- Department of Pharmaceutics, MGV's Pharmacy College, Panchavati, Nashik, India
| | - Sonali R Gawali
- Department of Pharmacognosy, MGV's Pharmacy College, Panchavati, Nashik, India
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39
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Wu W, Hua Y, Lin Q. Effects of oxidative modification on thermal aggregation and gel properties of soy protein by malondialdehyde. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2014; 51:485-93. [PMID: 24587523 PMCID: PMC3931883 DOI: 10.1007/s13197-011-0533-7] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/01/2011] [Accepted: 09/08/2011] [Indexed: 10/17/2022]
Abstract
Malondialdehyde (MDA) was selected as a representative of lipid peroxidation products to investigate the effects of oxidative modification on thermal aggregation and gel properties of soy protein by lipid peroxidation products. Incubation of soy protein with increasing concentration of MDA resulted in gradual decrease of particle size and content of thermal aggregates during heat denaturation. Oxidative modification by MDA resulted in a decrease in water holding capacity, gel hardness, and gel strength of soy protein gel. An increase in coarseness and interstice of MDA modified protein gel network was accompanied by uneven distribution of interstice as MDA concentration increased. The results showed that degree of thermal aggregation of MDA-modified soy protein gradually decreased as MDA concentration increased, which contributed to a decrease in water holding capacity, gel hardness, and gel strength of MDA-modified soy protein gel.
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Affiliation(s)
- Wei Wu
- />College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004 China
| | - Yufei Hua
- />School of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
| | - Qinlu Lin
- />College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004 China
- />498 Shaoshan Road, Changsha, 410004 Hunan Province China
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40
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Du X, Li Y, Liu X, Wang X, Huselstein C, Zhao Y, Chang PR, Chen Y. Fabrication and evaluation of physical properties and cytotoxicity of zein-based polyurethanes. JOURNAL OF MATERIALS SCIENCE. MATERIALS IN MEDICINE 2014; 25:823-833. [PMID: 24338333 DOI: 10.1007/s10856-013-5117-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/17/2013] [Accepted: 11/29/2013] [Indexed: 06/03/2023]
Abstract
Polyurethane prepolymer (PUP) was first synthesized from polycaprolactone diol and isophorone diisocyanate; and then a series of zein-based polyurethane (ZEPU) sheets was fabricated from PUP and zein (ZE) using a hot press and moulding process without addition of other additives. Effects of ZE content (WZE) on the structure and properties of the resultant ZEPU sheets were investigated by Fourier transform infrared spectroscopy, scanning electron microscopy, dynamic mechanical analysis, tensile testing, and dissolubility testing in alcohol. The results indicated that cross-linking and grafting reactions occurred between ZE and PUP to form new polyurethane showing a higher thermal stability, flexibility, and alcohol-resistance than the neat ZE sheets. For example, the elongation at break of ZEPU with 50 % WZE was 211.2 %, which was 47 times higher than that of neat ZE sheet. ZE molecules acted as both cross-linkers and polymer fillers in ZEPU sheets. The cytotoxicity and cytocompatibility of ZEPU sheets were evaluated by cell culture in vitro. The ZEPU sheets showed non- or low-cytotoxicity, and L929 cells grew and expanded well on the surfaces of the sheets with WZE over 50 %. Undoubtedly, the fabrication of ZE-based polyurethanes without toxic additives such as catalysts, cross-linkers and chain extenders improved the physical properties and cytocompatibility of zein, thus widening the possible range of applications for zein-based biomaterials.
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Affiliation(s)
- Xinshen Du
- Department of Biomedical Engineering, School of Basic Medical Science, Wuhan University, Wuhan, 430071, China
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41
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Salgado PR, López-Caballero ME, Gómez-Guillén MC, Mauri AN, Montero MP. Sunflower protein films incorporated with clove essential oil have potential application for the preservation of fish patties. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2013.02.008] [Citation(s) in RCA: 119] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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42
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Silva SS, Oliveira JM, Benesch J, Caridade SG, Mano JF, Reis RR. Hybrid biodegradable membranes of silane-treated chitosan/soy protein for biomedical applications. J BIOACT COMPAT POL 2013. [DOI: 10.1177/0883911513490361] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
In recent years, progress in the field of hybrid materials has been accelerated through use of the sol–gel process for creating materials and devices, which benefit from the incorporation of both inorganic and organic components. In this work, organic–inorganic hybrid membranes were prepared from tetraethoxysilane and a blend system composed of chitosan and soy protein. By introducing a small amount of siloxane bond into the chitosan/soy protein system, the chitosan/soy protein hybrid membranes were improved in terms of structure, topography and mechanical properties. It appears that the chitosan/soy protein hybrid membranes were formed by discrete inorganic moieties entrapped in the chitosan/soy protein blend, which improved the stability and mechanical performance assessed by the dynamic mechanical analysis as compared to chitosan/soy protein membrane. Also, in vitro cell culture studies evidenced that the chitosan/soy protein hybrid membranes are non-cytotoxic over a mouse fibroblast-like cell line. The hybrid membranes of silane-treated chitosan/soy protein developed in this work have potential in biomedical applications, including tissue engineering.
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Affiliation(s)
- Simone S Silva
- 3B’s Research Group- Biomaterials, Biodegradables and Biomimetics, University of Minho, Headquarters of the European Institute of Excellence on Tissue Engineering and Regenerative Medicine, AvePark, Zona Industrial da Gandra, Caldas das Taipas, 4806-909 Guimarães, Portugal
- ICVS/3B’s- PT Government Associate Laboratory, Braga/Guimarães, Portugal
| | - Joaquim M Oliveira
- 3B’s Research Group- Biomaterials, Biodegradables and Biomimetics, University of Minho, Headquarters of the European Institute of Excellence on Tissue Engineering and Regenerative Medicine, AvePark, Zona Industrial da Gandra, Caldas das Taipas, 4806-909 Guimarães, Portugal
- ICVS/3B’s- PT Government Associate Laboratory, Braga/Guimarães, Portugal
| | - Johan Benesch
- 3B’s Research Group- Biomaterials, Biodegradables and Biomimetics, University of Minho, Headquarters of the European Institute of Excellence on Tissue Engineering and Regenerative Medicine, AvePark, Zona Industrial da Gandra, Caldas das Taipas, 4806-909 Guimarães, Portugal
- ICVS/3B’s- PT Government Associate Laboratory, Braga/Guimarães, Portugal
| | - Sofia G Caridade
- 3B’s Research Group- Biomaterials, Biodegradables and Biomimetics, University of Minho, Headquarters of the European Institute of Excellence on Tissue Engineering and Regenerative Medicine, AvePark, Zona Industrial da Gandra, Caldas das Taipas, 4806-909 Guimarães, Portugal
- ICVS/3B’s- PT Government Associate Laboratory, Braga/Guimarães, Portugal
| | - João F Mano
- 3B’s Research Group- Biomaterials, Biodegradables and Biomimetics, University of Minho, Headquarters of the European Institute of Excellence on Tissue Engineering and Regenerative Medicine, AvePark, Zona Industrial da Gandra, Caldas das Taipas, 4806-909 Guimarães, Portugal
- ICVS/3B’s- PT Government Associate Laboratory, Braga/Guimarães, Portugal
| | - Rui R Reis
- 3B’s Research Group- Biomaterials, Biodegradables and Biomimetics, University of Minho, Headquarters of the European Institute of Excellence on Tissue Engineering and Regenerative Medicine, AvePark, Zona Industrial da Gandra, Caldas das Taipas, 4806-909 Guimarães, Portugal
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43
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Fabrication and characterization of kidney bean (Phaseolus vulgaris L.) protein isolate–chitosan composite films at acidic pH. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2012.10.007] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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44
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Wang J, Su Y, Jia F, Jin H. Characterization of casein hydrolysates derived from enzymatic hydrolysis. Chem Cent J 2013; 7:62. [PMID: 23556455 PMCID: PMC3626679 DOI: 10.1186/1752-153x-7-62] [Citation(s) in RCA: 50] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2013] [Accepted: 04/01/2013] [Indexed: 11/24/2022] Open
Abstract
Background Casein is the main proteinaceous component of milk and has made us interest due to its wide applications in the food, drug, and cosmetic industries as well as to its importance as an investigation material for elucidating essential questions regarding the protein chemistry. Enzymatic hydrolysis is an important method commonly used in the modification of protein structure in order to enhance the functional properties of proteins. The relationship between enzymatic hydrolysis and structure change of casein need to make more study. Results During hydrolysis, degree of hydrolysis in the casein hydrolysates increased rapidly in the initial 20 minutes, reached a plateau after 45 minutes, and then kept relative constant for the rest of the hydrolysis. The relative percentage of the released peptides with molecular weight of over 50 kD significantly decreased with hydrolyzation, while those with MW of 30–50 kD and below 20 kD increased significantly. The contents of a-helix and β-turn in the hydrolysates increased compared to the original casein. Moreover, the molecular flexibilities of the casein hydrolysates, estimated by the ratio of α-helix to β-structure, were lower than that of original casein protein. Conclusions The significant changes in molecular weight distribution and structure characteristics of casein hydrolysates were found compared to the control sample. This change should be the basis of enhancement of functional properties.
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Affiliation(s)
- Jinshui Wang
- College of Biological Engineering, Henan University of Technology, Zhengzhou, 450001, People's Republic of China.
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45
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Dhall RK. Advances in Edible Coatings for Fresh Fruits and Vegetables: A Review. Crit Rev Food Sci Nutr 2013; 53:435-50. [DOI: 10.1080/10408398.2010.541568] [Citation(s) in RCA: 320] [Impact Index Per Article: 29.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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46
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Verbeek CJR, van den Berg LE. Structural changes as a result of processing in thermoplastic bloodmeal. J Appl Polym Sci 2012. [DOI: 10.1002/app.36964] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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47
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Luo LH, Wang XM, Zhang YF, Liu YM, Chang PR, Wang Y, Chen Y. Physical properties and biocompatibility of cellulose/soy protein isolate membranes coagulated from acetic aqueous solution. JOURNAL OF BIOMATERIALS SCIENCE-POLYMER EDITION 2012; 19:479-96. [DOI: 10.1163/156856208783719491] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- Li-Hua Luo
- a Research Center for Medical and Structural Biology, School of Basic Medical Science, Wuhan University, Wuhan 430071, China
| | - Xiao-Mei Wang
- b Research Center for Medical and Structural Biology, School of Basic Medical Science, Wuhan University, Wuhan 430071, China
| | - Yu-Feg Zhang
- c Ministry Education Key Laboratory for Oral Biomedical Engineering, School of Stomatology, Wuhan University, Wuhan 430079, China
| | - Yong-Ming Liu
- d Research Center for Medical and Structural Biology, School of Basic Medical Science, Wuhan University, Wuhan 430071, China
| | - Peter R. Chang
- e Bioproducts and Bioprocesses National Science Program, Agriculture and Agri-Food Canada, 107 Science Place, Saskatoon, SK, Canada S7N 0X2
| | - Yan Wang
- f Research Center for Medical and Structural Biology, School of Basic Medical Science, Wuhan University, Wuhan 430071, China
| | - Yun Chen
- g Research Center for Medical and Structural Biology, School of Basic Medical Science, Wuhan University, Wuhan 430071, China; Bioproducts and Bioprocesses National Science Program, Agriculture and Agri-Food Canada, 107 Science Place, Saskatoon, SK, Canada S7N 0X2
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48
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Effects of glutaminase deamidation on the structure and solubility of rice glutelin. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2011.05.011] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Effect of pulsed electric field on the secondary structure and thermal properties of soy protein isolate. Eur Food Res Technol 2011. [DOI: 10.1007/s00217-011-1580-z] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Ullah A, Vasanthan T, Bressler D, Elias AL, Wu J. Bioplastics from Feather Quill. Biomacromolecules 2011; 12:3826-32. [DOI: 10.1021/bm201112n] [Citation(s) in RCA: 91] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Aman Ullah
- Department of Agricultural,
Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada T6G 2P5
| | - Thavaratnam Vasanthan
- Department of Agricultural,
Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada T6G 2P5
| | - David Bressler
- Department of Agricultural,
Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada T6G 2P5
| | - Anastasia L. Elias
- Department of Chemical and Materials
Engineering, University of Alberta, Edmonton,
Alberta, Canada T6G 2V4
| | - Jianping Wu
- Department of Agricultural,
Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada T6G 2P5
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