1
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Structural and rheological behavior of β-lactoglobulins influenced by high hydrostatic pressure – From a single molecule to the aggregates. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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2
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Harris M, Potgieter J, Ishfaq K, Shahzad M. Developments for Collagen Hydrolysate in Biological, Biochemical, and Biomedical Domains: A Comprehensive Review. MATERIALS (BASEL, SWITZERLAND) 2021; 14:2806. [PMID: 34070353 PMCID: PMC8197487 DOI: 10.3390/ma14112806] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/28/2021] [Revised: 05/19/2021] [Accepted: 05/19/2021] [Indexed: 01/11/2023]
Abstract
The collagen hydrolysate, a proteinic biopeptide, is used for various key functionalities in humans and animals. Numerous reviews explained either individually or a few of following aspects: types, processes, properties, and applications. In the recent developments, various biological, biochemical, and biomedical functionalities are achieved in five aspects: process, type, species, disease, receptors. The receptors are rarely addressed in the past which are an essential stimulus to activate various biomedical and biological activities in the metabolic system of humans and animals. Furthermore, a systematic segregation of the recent developments regarding the five main aspects is not yet reported. This review presents various biological, biochemical, and biomedical functionalities achieved for each of the beforementioned five aspects using a systematic approach. The review proposes a novel three-level hierarchy that aims to associate a specific functionality to a particular aspect and its subcategory. The hierarchy also highlights various key research novelties in a categorical manner that will contribute to future research.
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Affiliation(s)
- Muhammad Harris
- Massey Agrifood (MAF) Digital Labs, Massey University, Palmerston North 4410, New Zealand;
- Industrial and Manufacturing Engineering Department, Rachna College of Engineering and Technology, Gujranwala 52250, Pakistan;
| | - Johan Potgieter
- Massey Agrifood (MAF) Digital Labs, Massey University, Palmerston North 4410, New Zealand;
| | - Kashif Ishfaq
- Industrial and Manufacturing Engineering Department, University of Engineering and Technology, Lahore 54890, Pakistan;
| | - Muhammad Shahzad
- Industrial and Manufacturing Engineering Department, Rachna College of Engineering and Technology, Gujranwala 52250, Pakistan;
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3
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Wu C, Wang T, Ren C, Ma W, Wu D, Xu X, Wang LS, Du M. Advancement of food-derived mixed protein systems: Interactions, aggregations, and functional properties. Compr Rev Food Sci Food Saf 2020; 20:627-651. [PMID: 33325130 DOI: 10.1111/1541-4337.12682] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2020] [Revised: 10/31/2020] [Accepted: 11/12/2020] [Indexed: 11/30/2022]
Abstract
Recently, interests in binary protein systems have been developed considerably ascribed to the sustainability, environment-friendly, rich in nutrition, low cost, and tunable mechanical properties of these systems. However, the molecular coalition is challenged by the complex mechanisms of interaction, aggregation, gelation, and emulsifying of the mixed system in which another protein is introduced. To overcome these fundamental difficulties and better modulate the structural and functional properties of binary systems, efforts have been steered to gain basic information regarding the underlying dynamics, theories, and physicochemical characteristics of mixed systems. Therefore, the present review provides an overview of the current studies on the behaviors of proteins in such systems and highlights shortcomings and future challenges when applied in scientific fields.
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Affiliation(s)
- Chao Wu
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Tao Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Chao Ren
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Wuchao Ma
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Di Wu
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Xianbing Xu
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Li-Shu Wang
- Division of Hematology and Oncology, Department of Medicine, Medical College of Wisconsin, Milwaukee, Wisconsin
| | - Ming Du
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
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4
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Sezer P, Okur I, Oztop MH, Alpas H. Improving the physical properties of fish gelatin by high hydrostatic pressure (HHP) and ultrasonication (US). Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14487] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- Purlen Sezer
- Department of Food Engineering Middle East Technical University 06800 Ankara Turkey
| | - Ilhami Okur
- Department of Food Engineering Middle East Technical University 06800 Ankara Turkey
- Department of Food Engineering Niğde Ömer Halisdemir University 51240 Niğde Turkey
| | - Mecit Halil Oztop
- Department of Food Engineering Middle East Technical University 06800 Ankara Turkey
| | - Hami Alpas
- Department of Food Engineering Middle East Technical University 06800 Ankara Turkey
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5
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Modeling water partition in composite gels of BSA with gelatin following high pressure treatment. Food Chem 2018; 265:32-38. [DOI: 10.1016/j.foodchem.2018.05.068] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2018] [Revised: 05/14/2018] [Accepted: 05/14/2018] [Indexed: 11/17/2022]
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6
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Lin L, Regenstein JM, Lv S, Lu J, Jiang S. An overview of gelatin derived from aquatic animals: Properties and modification. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.08.012] [Citation(s) in RCA: 83] [Impact Index Per Article: 11.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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7
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8
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Ahmed J, Mulla MZ, Arfat YA, Kumar V. Effects of High-Pressure Treatment on Functional, Rheological, Thermal and Structural Properties of Thai Jasmine Rice Flour Dispersion. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12964] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Jasim Ahmed
- Food and Nutrition Program, Environment and Life Sciences Research Center; Kuwait Institute for Scientific Research; P.O. Box 24885 Safat 13109 Kuwait
| | - Mehrajfatema Z. Mulla
- Food and Nutrition Program, Environment and Life Sciences Research Center; Kuwait Institute for Scientific Research; P.O. Box 24885 Safat 13109 Kuwait
| | - Yasir Ali Arfat
- Food and Nutrition Program, Environment and Life Sciences Research Center; Kuwait Institute for Scientific Research; P.O. Box 24885 Safat 13109 Kuwait
| | - Vinod Kumar
- Food and Nutrition Program, Environment and Life Sciences Research Center; Kuwait Institute for Scientific Research; P.O. Box 24885 Safat 13109 Kuwait
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9
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Martin AH, Bakhuizen E, Ersch C, Urbonaite V, de Jongh HH, Pouvreau L. Gelatin increases the coarseness of whey protein gels and impairs water exudation from the mixed gel at low temperatures. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.12.019] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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10
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11
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Sarbon NM, Badii F, Howell NK. The effect of chicken skin gelatin and whey protein interactions on rheological and thermal properties. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.10.008] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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12
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Ersch C, ter Laak I, van der Linden E, Venema P, Martin A. Modulating fracture properties of mixed protein systems. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.09.009] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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13
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Devi AF, Buckow R, Hemar Y, Kasapis S. Modification of the structural and rheological properties of whey protein/gelatin mixtures through high pressure processing. Food Chem 2014; 156:243-9. [DOI: 10.1016/j.foodchem.2014.01.097] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2013] [Revised: 01/16/2014] [Accepted: 01/29/2014] [Indexed: 11/30/2022]
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14
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Sato A, Moraes K, Cunha R. Development of gelled emulsions with improved oxidative and pH stability. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2012.10.016] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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15
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Effect of high pressure processing on rheological and structural properties of milk–gelatin mixtures. Food Chem 2013; 141:1328-34. [DOI: 10.1016/j.foodchem.2013.03.074] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2013] [Revised: 03/20/2013] [Accepted: 03/21/2013] [Indexed: 11/19/2022]
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16
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17
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Physical Cross-linkers: Alternatives to Improve the Mechanical Properties of Fish Gelatin. FOOD ENGINEERING REVIEWS 2012. [DOI: 10.1007/s12393-012-9054-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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18
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The effect of high hydrostatic pressure on the flow behaviour of skim milk–gelatin mixtures. INNOV FOOD SCI EMERG 2010. [DOI: 10.1016/j.ifset.2010.01.014] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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19
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López-Fandiño R. Functional Improvement of Milk Whey Proteins Induced by High Hydrostatic Pressure. Crit Rev Food Sci Nutr 2006; 46:351-63. [PMID: 16621754 DOI: 10.1080/10408690590957278] [Citation(s) in RCA: 53] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
High pressure is emerging as a new processing technology that produces particular changes in the molecular structure of proteins and thus gives rise to new properties inaccessible via conventional methods of protein modification. This review deals with the main effects of high hydrostatic pressure on the physicochemical characteristics of milk whey proteins and how modifications in their structural properties contribute to functionality. In this paper the mechanism underlying pressure-induced changes in ss-lactoglobulin, a-lactabumin, and bovine serum albumin is explained, and related to functional properties such as gel-forming ability, emulsifying activity, or foaming capacity. The possibility of using high pressures to favor chemical reactions of proteins with other food components, such as carbohydrates, to produce novel molecules with new food uses is also considered.
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Affiliation(s)
- Rosina López-Fandiño
- Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva, 3, Madrid, 28006, Spain.
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20
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Ngarize S, Adams A, Howell N. A comparative study of heat and high pressure induced gels of whey and egg albumen proteins and their binary mixtures. Food Hydrocoll 2005. [DOI: 10.1016/j.foodhyd.2004.12.008] [Citation(s) in RCA: 50] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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21
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Gómez-Guillén M, Giménez B, Montero P. Extraction of gelatin from fish skins by high pressure treatment. Food Hydrocoll 2005. [DOI: 10.1016/j.foodhyd.2004.12.011] [Citation(s) in RCA: 62] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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22
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Keim S, Hinrichs J. Influence of stabilizing bonds on the texture properties of high-pressure-induced whey protein gels. Int Dairy J 2004. [DOI: 10.1016/j.idairyj.2003.10.010] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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23
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Chevalier-Lucia D, Le Bail A, Ghoul M, Chourot JM. High pressure calorimetry at sub-zero temperature: evaluation of the latent heat and frozen water ratio of gelatin gels. INNOV FOOD SCI EMERG 2003. [DOI: 10.1016/s1466-8564(03)00024-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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24
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Montero P, Fernández-Dı́az M, Gómez-Guillén M. Characterization of gelatin gels induced by high pressure. Food Hydrocoll 2002. [DOI: 10.1016/s0268-005x(01)00083-2] [Citation(s) in RCA: 66] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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25
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26
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Irene Boye J, Kalab M, Alli I, Yung Ma C. Microstructural Properties of Heat-set Whey Protein Gels: Effect of pH. Lebensm Wiss Technol 2000. [DOI: 10.1006/fstl.2000.0646] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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27
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Pressure- and heat-induced gelation of mixed β-lactoglobulin/polysaccharide solutions: scanning electron microscopy of gels. Food Hydrocoll 1999. [DOI: 10.1016/s0268-005x(99)00016-8] [Citation(s) in RCA: 49] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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28
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29
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Thakur BR, Nelson PE. High‐pressure processing and preservation of food. FOOD REVIEWS INTERNATIONAL 1998. [DOI: 10.1080/87559129809541171] [Citation(s) in RCA: 44] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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30
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31
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32
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Walkenström P, Hermansson AM. Mixed gels of gelatin and whey proteins, formed by combining temperature and high pressure. Food Hydrocoll 1997. [DOI: 10.1016/s0268-005x(97)80044-6] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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