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Betchem G, Dabbour M, Akter Tuly J, Flavorta Billong L, Ma H. Experimental investigation into the implications of low-intensity magnetic field treatment on the structural and functional properties of rapeseed meal during biofermentation. Food Chem 2024; 446:138858. [PMID: 38430766 DOI: 10.1016/j.foodchem.2024.138858] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2023] [Revised: 02/08/2024] [Accepted: 02/24/2024] [Indexed: 03/05/2024]
Abstract
The functionality of rapeseed meal is limited, to acquire more utilization, the functional attributes were improved by altering its structural features using magnetic field-assisted solid fermentation. The magnetic treatment was performed every 24 h (specifically at 24, and 48 h), each treatment having a duration of 4 h. The magnetic intensity was set at 120 Gs, and the fermentation temperature 37 °C. Magnetic field-assisted solid fermentation resulted in higher surface hydrophobicity, fluorescence intensity, UV absorption, and sulfhydryl groups of rapeseed meal. Magnetic field treatment considerably enhanced solubility, antioxidant activity, emulsifying activity, and stability by 8.8, 19.5, 20.7, and 12.3 %, respectively. Magnetic field-assisted solid fermentation also altered rapeseed meal structure, as shown by scanning electron microscopy, atomic force microscopy, and Raman spectroscopy outcomes. Correlation analysis displayed positive interrelationships between functional characteristics, and surface hydrophobicity, β-sheets, and polydispersity index.
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Affiliation(s)
- Garba Betchem
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
| | - Mokhtar Dabbour
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, P.O. Box 13736, Moshtohor, Qaluobia, Egypt
| | - Jamila Akter Tuly
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | | | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
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2
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Feng Y, Li R, Zhang H, Ren F, Liu J, Wang J. Formation, structural characteristics and specific peptide identification of gluten amyloid fibrils. Food Chem 2024; 445:138648. [PMID: 38354639 DOI: 10.1016/j.foodchem.2024.138648] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2023] [Revised: 01/29/2024] [Accepted: 01/30/2024] [Indexed: 02/16/2024]
Abstract
This research investigates the formation of amyloid fibrils using enzymatically hydrolyzed peptides from gluten, including its components glutenin and gliadin. After completing the fibrillation incubation, the gluten group demonstrated the most significant average particle size (908.67 nm) and conversion ratio (57.64 %), with a 19.21 % increase in thioflavin T fluorescence intensity due to self-assembly. The results indicated increased levels of β-sheet structures after fibrillation. The gliadin group exhibited the highest zeta potential (∼13 mV) and surface hydrophobicity (H0 = 809.70). Around 71.15 % of predicted amyloidogenic regions within gliadin peptides showed heightened hydrophobicity. These findings emphasize the collaborative influence of both glutenin and gliadin in the formation of gluten fibrils, influenced by hydrogen bonding, hydrophobic, and electrostatic interactions. They also highlight the crucial role played by gliadin with amyloidogenic fragments such as ILQQIL and SLVLQTL, aiming to provide a theoretical basis for understanding the utilization of gluten proteins.
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Affiliation(s)
- Yulin Feng
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China; National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible by-products), Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Special Food Supervision Technology for State Market Regulation, China
| | - Ren Li
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China; National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible by-products), Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Special Food Supervision Technology for State Market Regulation, China
| | - Huijuan Zhang
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China; National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible by-products), Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Special Food Supervision Technology for State Market Regulation, China.
| | - Feiyue Ren
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China; National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible by-products), Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Special Food Supervision Technology for State Market Regulation, China
| | - Jie Liu
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China; National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible by-products), Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Special Food Supervision Technology for State Market Regulation, China
| | - Jing Wang
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China; National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible by-products), Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Special Food Supervision Technology for State Market Regulation, China.
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3
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Fan Y, Gan C, Li Y, Kang L, Yi J. Fabrication of bovine serum albumin nanofibrils: Physicochemical characteristics, emulsifying and foaming activities. Int J Biol Macromol 2024; 271:132549. [PMID: 38782331 DOI: 10.1016/j.ijbiomac.2024.132549] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2023] [Revised: 05/15/2024] [Accepted: 05/20/2024] [Indexed: 05/25/2024]
Abstract
Bovine serum albumin nanofibrils (BSNs) were fabricated under thermal treatment (85 °C) at acidic condition (pH 2.0) and the incubation time on the structural, and physicochemical characteristics were probed. The formation and development of BSNs have been detected and confirmed by Thioflavin T (ThT) fluorescence and circular dichroism (CD) measurements. The structural alterations of bovine serum albumin (BSA) have also been investigated using intrinsic fluorescence and Congo red (CGR) UV-vis spectroscopy. Atomic force microscopy (AFM) outcomes displayed the morphologies of BSNs at varied time, with a diameter of about 3 nm and a contour length of about 200 nm at 24 h. The apparent viscosities of BSNs at three different pH were in the following order: pH 3.0 > pH 5.0 > pH 7.0. Emulsifying and foaming properties of BSA were pronouncedly enhanced through fibrillation, which was highly correlated with the interfacial properties and structural characteristics. Highest EAI 54.2 m2/g was attained at 48 h and no pronounced alterations were observed for EAI at 24 h and 48 h. Maximum value of FC was obtained at 48 h for BSA. This study will provide some useful information in understanding the formation of BSNs and broaden their application in food systems as functional food ingredients.
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Affiliation(s)
- Yuting Fan
- School of Public Health, Shenzhen University Medical School, Shenzhen University, Shenzhen, 518055, China
| | - Chao Gan
- Shenzhen Key Laboratory of Food Macromolecules Science and Processing, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China
| | - Yanmei Li
- Yining Customs Technology Center, Yining, Xinjiang 835000, China
| | - Ling Kang
- Shenzhen Key Laboratory of Food Macromolecules Science and Processing, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China
| | - Jiang Yi
- Shenzhen Key Laboratory of Food Macromolecules Science and Processing, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China.
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Fu Y, Li Y, Everett DW, Weng S, Zhai Y, Wang M, Li T. Octenyl succinic anhydride-modified amyloid protein fibrils demonstrate enhanced ice recrystallization inhibition activity and dispersibility. Int J Biol Macromol 2023; 252:126439. [PMID: 37611688 DOI: 10.1016/j.ijbiomac.2023.126439] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2023] [Revised: 08/13/2023] [Accepted: 08/18/2023] [Indexed: 08/25/2023]
Abstract
Octenyl succinic anhydride (OSA) modification of amyloid proteins fibrils (APFs) was employed to improve dispersibility and ice recrystallization inhibition activity. OSA mainly reacted with the amino groups of APFs without significantly changing morphology. OSA-modified APFs (OAPFs) had lower pI, carried more negative charges, and were more hydrophobic. OSA-modification showed a pH-dependent effect on the dispersibility of fibrils. At pH 7.0, OSA-modification improved dispersibility and inhibited heat-induced gelation of fibrils at weakened electrostatic repulsion. OAPFs were more prone to aggregation with lower dispersity at acidic pH values and demonstrated stronger IRI activity than unmodified fibrils at pH 7.0. Our findings indicate OSA-modification favors the industrial application of APFs as an ice recrystallization inhibitor with enhanced dispersibility.
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Affiliation(s)
- Yuying Fu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Yuan Li
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - David W Everett
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China; AgResearch, Palmerston North, New Zealand; Riddet Institute, Palmerston North, New Zealand
| | - Shuni Weng
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Yun Zhai
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Mengtin Wang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Teng Li
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
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5
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Li D, Wang R, Ma Y, Yu D. Covalent modification of (+)-catechin to improve the physicochemical, rheological, and oxidative stability properties of rice bran protein emulsion. Int J Biol Macromol 2023; 249:126003. [PMID: 37517762 DOI: 10.1016/j.ijbiomac.2023.126003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2023] [Revised: 07/24/2023] [Accepted: 07/25/2023] [Indexed: 08/01/2023]
Abstract
The aim of this study is the effects of (+)-catechin (CC) covalent cross-linking (CCCI) (0.05-0.25 %, w/v) on the physicochemical properties, rheological properties, and oxidative stability of rice bran protein (RBP) emulsion. Analysis of particle size, ζ-potential, circular dichroism, fluorescence spectroscopy, surface hydrophobicity, and emulsifying properties demonstrated that a concentration of 0.15 % (w/v) CCCI facilitated protein structure unfolding, resulting in reduced particle size, enhanced electrostatic repulsion, and improved emulsion stability. Moreover, the covalent complexes of RBP-0.15 %CC (w/v) exhibited increased viscosity and shear stress, reflected by the highest G' and G″ values, ultimately enhancing the oxidative stability. Furthermore, analysis using atomic force microscopy and confocal laser scanning microscopy revealed that the RBP-0.15 %CC complexes exhibited the smallest particle size (164 nm) and displayed greater homogeneity. An increase in CC concentration to 0.25 % (w/v) resulted in a higher emulsion aggregation. The emulsions stabilized by CCCI exhibited superior rheological properties and enhanced oxidation stability compared to the control. In conclusion, an appropriate amount of CC can enhance the rheology and oxidation stability of the RBP emulsion, while CCCI treatment holds potential for expanding the utility of RBP in various applications.
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Affiliation(s)
- Dan Li
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin 150001, China
| | - Rongchun Wang
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin 150001, China
| | - Ying Ma
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin 150001, China.
| | - Dianyu Yu
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
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6
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Liang Y, Song J, Wang J, Liu H, Wu X, He B, Zhang X, Wang J. Investigating the Effects of NaCl on the Formation of AFs from Gluten in Cooked Wheat Noodles. Int J Mol Sci 2023; 24:9907. [PMID: 37373055 DOI: 10.3390/ijms24129907] [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: 04/20/2023] [Revised: 05/23/2023] [Accepted: 05/29/2023] [Indexed: 06/29/2023] Open
Abstract
To clarify the effect of NaCl concentration (0-2.0%) on the formation of amyloid fibrils (AFs) in cooked wheat noodles, the morphology, surface hydrophobicity, secondary structure, molecular weight distribution, microstructure, and crystal structure of AFs were investigated in this paper. Fluorescence data and Congo red stain images confirmed the presence of AFs and revealed that the 0.4% NaCl concentration promoted the production of AFs. The surface hydrophobicity results showed that the hydrophobicity of AFs increased significantly from 3942.05 to 6117.57 when the salt concentration increased from 0 to 0.4%, indicating that hydrophobic interactions were critical for the formation of AFs. Size exclusion chromatography combined with gel electrophoresis plots showed that the effect of NaCl on the molecular weight of AFs was small and mainly distributed in the range of 5-7.1 KDa (equivalent to 40-56 amino acid residues). X-ray diffraction and AFM images showed that the 0.4% NaCl concentration promoted the formation and longitudinal growth of AFs, while higher NaCl concentrations inhibited the formation and expansion of AFs. This study contributes to the understanding of the mechanism of AF formation in wheat flour processing and provides new insight into wheat gluten aggregation behavior.
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Affiliation(s)
- Ying Liang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Jiayang Song
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Jiayi Wang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Hao Liu
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xingquan Wu
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Baoshan He
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xia Zhang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Jinshui Wang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
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7
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Li Y, Zhou L, Zhang H, Liu G, Qin X. Preparation, Characterization and Antioxidant Activity of Glycosylated Whey Protein Isolate/Proanthocyanidin Compounds. Foods 2023; 12:foods12112153. [PMID: 37297399 DOI: 10.3390/foods12112153] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2023] [Revised: 05/19/2023] [Accepted: 05/21/2023] [Indexed: 06/12/2023] Open
Abstract
A glycosylated protein/procyanidin complex was prepared by self-assembly of glycosylated whey protein isolate and proanthocyanidins (PCs). The complex was characterized through endogenous fluorescence spectroscopy, polyacrylamide gel electrophoresis, Fourier infrared spectroscopy, oil-water interfacial tension, and transmission electron microscopy. The results showed that the degree of protein aggregation could be regulated by controlling the added amount of procyanidin, and the main interaction force between glycosylated protein and PCs was hydrogen bonding or hydrophobic interaction. The optimal binding ratio of protein:PCs was 1:1 (w/w), and the solution pH was 6.0. The resulting glycosylated protein/PC compounds had a particle size of about 119 nm. They exhibited excellent antioxidant and free radical-scavenging abilities. Moreover, the thermal denaturation temperature rose to 113.33 °C. Confocal laser scanning microscopy (CLSM) images show that the emulsion maintains a thick interface layer and improves oxidation resistance with the addition of PCs, increasing the application potential in the functional food industry.
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Affiliation(s)
- Yaochang Li
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Lian Zhou
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Haizhi Zhang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China
| | - Gang Liu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China
| | - Xinguang Qin
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China
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Ji F, Xu J, Liu H, Shao D, Wang C, Zhao Y, Luo S, Zhong X, Zheng Z. Improved water solubility, antioxidant, and sustained-release properties of curcumin through the complexation with soy protein fibrils. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114723] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/04/2023]
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9
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Qi X, Li Y, Li J, Rong L, Pan W, Shen M, Xie J. Fibrillation modification to improve the viscosity, emulsifying, and foaming properties of rice protein. Food Res Int 2023; 166:112609. [PMID: 36914353 DOI: 10.1016/j.foodres.2023.112609] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2022] [Revised: 02/10/2023] [Accepted: 02/14/2023] [Indexed: 02/18/2023]
Abstract
Fibrillation of food proteins has attracted considerable attention as it can improve and broaden the functionality of proteins. In this study, we prepared three kinds of rice protein (RP) fibrils with different structural characteristics by the regulation of NaCl and explored the effect of protein structure on viscosity, emulsifying, and foaming properties. AFM results showed fibrils formed at 0 and 100 mM NaCl were mainly in the range of 50-150 nm and 150-250 nm, respectively. Fibrils formed at 200 mM NaCl were in the range of 50-500 nm and protein fibrils longer than 500 nm increased. There was no significant difference between their height and periodicity. Fibrils formed at 0 and 100 mM NaCl were more flexible and unordered than those formed at 200 mM NaCl. The viscosity consistency index K of native RP and fibrils formed at 0, 100, and 200 mM NaCl were determined. The K value of fibrils was higher than that of native RP. The emulsifying activity index, foam capacity and foam stability were enhanced by fibrillation, while longer fibrils exhibited lower emulsifying stability index, which may be because long fibrils resulted in difficulty of cover of emulsion droplets. In summary, our work provided a valuable reference for improving the functionality of rice protein and facilitated the development of protein-based foaming agents, thickeners, and emulsifiers.
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Affiliation(s)
- Xin Qi
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Yulin Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Jinwang Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Liyuan Rong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Wentao Pan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Mingyue Shen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
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10
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Song Y, Li T, Zhang X, Wang L. Investigating the effects of ion strength on amyloid fibril formation of rice proteins. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2022.102068] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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11
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Fu Y, Li Y, Su H, Wu T, Li T. Inhibiting ice recrystallization by amyloid protein fibrils. Int J Biol Macromol 2023; 227:1132-1140. [PMID: 36470434 DOI: 10.1016/j.ijbiomac.2022.11.293] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2022] [Revised: 11/13/2022] [Accepted: 11/28/2022] [Indexed: 12/11/2022]
Abstract
Ice recrystallization is harmful to the quality of frozen foods and the cryopreservation of cells and biological tissues, requiring biocompatible materials with ice recrystallization inhibition (IRI) activity. Emerging studies have associated IRI activity with amphiphilic structures. We propose amphiphilic amyloid protein fibrils (APFs) may be IRI-active. APFs were prepared from whey protein isolate (WPI) in water (W-APFs) and in trifluoroethanol (TFE-APFs). W-APFs and TFE-APFs were more IRI-active than WPI over a concentration range of 2.5-10.0 mg/mL. Both APFs showed stronger IRI activity at pH 3.0 than at pH 5.0, 7.0, and 10.0, which was ascribed to the effect of water dispersibility and fibril length. The reduced IRI activity of the two APFs with increasing NaCl content was caused by fibril aggregation. Ice binding by APFs was absent or very weak. Ordered water was observed for the two APFs, which might be essential for IRI activity. Our findings may lead to the use of APFs as novel ice recrystallization inhibitors.
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Affiliation(s)
- Yuying Fu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Yuan Li
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Huanhuan Su
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Tao Wu
- Department of Food Science, University of Tennessee, 2510 River Drive, Knoxville, TN 37996, USA
| | - Teng Li
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
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12
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Environmental parameters-dependent rheological behaviors of whey protein fibril dispersions: Shear and extensional flow behaviors. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107974] [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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13
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The formation of soy protein fibrils-chitin nanowhisker complex coacervates: Relationship to mixed foam stability. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.129783] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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14
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Chitosan can improve the storage stability of ovalbumin fibrils at pH higher than isoelectric point. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108286] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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15
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Recent advances of interfacial and rheological property based techno-functionality of food protein amyloid fibrils. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107827] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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16
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Huyst AM, Deleu LJ, Luyckx T, Buyst D, Van Camp J, Delcour JA, Van der Meeren P. Colloidal stability of oil-in-water emulsions prepared from hen egg white submitted to dry and/or wet heating to induce amyloid-like fibril formation. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107450] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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17
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Hoppenreijs L, Fitzner L, Ruhmlieb T, Heyn T, Schild K, van der Goot AJ, Boom R, Steffen-Heins A, Schwarz K, Keppler J. Engineering amyloid and amyloid-like morphologies of β-lactoglobulin. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107301] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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18
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Tong X, Cao J, Tian T, Lyu B, Miao L, Lian Z, Cui W, Liu S, Wang H, Jiang L. Changes in structure, rheological property and antioxidant activity of soy protein isolate fibrils by ultrasound pretreatment and EGCG. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107084] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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19
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Improved heat stability of recombined filled evaporated milk emulsions by wet heat pre-treatment of skim milk powder dispersions at different pH values. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112739] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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20
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Chen C, Shi K, Qin X, Zhang H, Chen H, Hayes DG, Wu Q, Hu Z, Liu G. Effect of interactions between glycosylated protein and tannic acid on the physicochemical stability of Pickering emulsions. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112383] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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21
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Effects of NaCl concentration and temperature on fibrillation, structure, and functional properties of soy protein isolate fibril dispersions. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111862] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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22
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Liu G, Li W, Qin X, Zhong Q. Flexible protein nanofibrils fabricated in aqueous ethanol: Physical characteristics and properties of forming emulsions of conjugated linolenic acid. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106573] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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23
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Conjugation of milk proteins and reducing sugars and its potential application in the improvement of the heat stability of (recombined) evaporated milk. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.019] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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Karbasi M, Sánchez-Ferrer A, Adamcik J, Askari G, Madadlou A, Mezzenga R. Covalent β-lactoglobulin-maltodextrin amyloid fibril conjugate prepared by the Maillard reaction. Food Chem 2020; 342:128388. [PMID: 33172603 DOI: 10.1016/j.foodchem.2020.128388] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2020] [Revised: 09/21/2020] [Accepted: 10/10/2020] [Indexed: 01/10/2023]
Abstract
The surface modification of β-lactoglobulin amyloid fibrils (AFs) was investigated by performing the Maillard reaction with the free anomeric carbon of the maltodextrin in water at pH 9.0 and 90 °C. The bonding of maltodextrin to fibrils was confirmed by determining the free amino group content and the presence of final products from the Maillard reaction. The secondary structure of AFs was preserved as observed by circular dichroism analysis. Atomic force microscopy evidenced that prolonged heat treatment caused hydrolysis of the attached polysaccharide and consequently lowered the height of the fibrils from 8.0 nm (after 1 h) to 6.0 nm (after 24 h), which led to the reduction of hydrophilicity of resulting conjugate. Increasing the reaction time, however, resulted in the improvement of colloidal stability and decrease in turbidity ascribed to the increment of glycation degree, as well as, a decrease in the isoelectric point of the protein-based supramolecular object.
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Affiliation(s)
- Mehri Karbasi
- Department of Food Science and Engineering, University College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran; Department of Health Sciences and Technology, ETH Zurich, Zurich, Switzerland.
| | | | - Jozef Adamcik
- Department of Health Sciences and Technology, ETH Zurich, Zurich, Switzerland
| | - Gholamreza Askari
- Department of Food Science and Engineering, University College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran.
| | - Ashkan Madadlou
- Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University and Research Centre, Wageningen, the Netherlands
| | - Raffaele Mezzenga
- Department of Health Sciences and Technology, ETH Zurich, Zurich, Switzerland; Department of Materials, ETH Zurich, Zurich, Switzerland.
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25
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A’yun Q, Azzahrani IN, Huyst A, de Neve L, Martins JC, van Troys M, Hidayat C, Van der Meeren P. Heat stable whey protein stabilised O/W emulsions: Optimisation of the whey protein concentrate dry heat incubation conditions. Colloids Surf A Physicochem Eng Asp 2020. [DOI: 10.1016/j.colsurfa.2020.125192] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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26
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Physico-chemical and foaming properties of nanofibrillated egg white protein and its functionality in meringue batter. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105554] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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27
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Liu G, Li W, Qin X, Zhong Q. Pickering emulsions stabilized by amphiphilic anisotropic nanofibrils of glycated whey proteins. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105503] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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28
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Chang HW, Tan TB, Tan PY, Nehdi IA, Sbihi HM, Tan CP. Microencapsulation of fish oil-in-water emulsion using thiol-modified β-lactoglobulin fibrils-chitosan complex. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.07.027] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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29
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de Liz GR, Verruck S, Canella MHM, Dantas A, Garcia SG, Maran BM, Murakami FS, Prudencio ES. Stability of bifidobacteria entrapped in goat's whey freeze concentrate and inulin as wall materials and powder properties. Food Res Int 2019; 127:108752. [PMID: 31882096 DOI: 10.1016/j.foodres.2019.108752] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2019] [Revised: 10/02/2019] [Accepted: 10/04/2019] [Indexed: 11/28/2022]
Abstract
Goat's whey was submitted to two cycles of block freeze concentration process, resulting in concentrate 1 and concentrate 2. Concentrate 1 was added with 5 g of inulin and both concentrates were inoculated with Bifidobacterium animalis ssp. lactis BB-12, the concentrates were then denoted as feed solutions 1 and 2, respectively. Feed solutions were spray-dried, resulting in powder 1 and 2. The stability of the bifidobacteria entrapped within the powders was evaluated for both spray-dried powders stored at 4 °C and 25 °C for 60 days. The spray-dried powders were also evaluated in relation to their physical and thermal properties. It was noted that Bifidobacteria displayed increased stability at refrigeration temperature. Analysis of physical properties indicated that the addition of inulin resulted in increased water solubility. However, both spray-dried powders displayed less flowability, as well as a yellow-greenish color. By evaluating the spray-dried powders thermal properties, it was possible to confirm that goat whey concentrates behave as excellent wall materials.
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Affiliation(s)
- Gabriela Rodrigues de Liz
- Department of Food Science and Technology, Federal University of Santa Catarina, Rod. Admar Gonzaga, 1346, Itacorubi, 88034-001 Florianópolis, SC, Brazil
| | - Silvani Verruck
- Department of Food Science and Technology, Federal University of Santa Catarina, Rod. Admar Gonzaga, 1346, Itacorubi, 88034-001 Florianópolis, SC, Brazil
| | - Maria Helena Machado Canella
- Department of Food Science and Technology, Federal University of Santa Catarina, Rod. Admar Gonzaga, 1346, Itacorubi, 88034-001 Florianópolis, SC, Brazil
| | - Adriana Dantas
- Postgraduate Program in Food Engineering, Federal University of Santa Catarina, Technology Center, Trindade, 88040-970 Florianópolis, SC, Brazil
| | - Sofia Grechi Garcia
- Department of Chemistry and Food Engineering, Technology Center, Trindade, 88040-970 Florianópolis, SC, Brazil
| | - Bruna Marchesan Maran
- Department of Chemistry and Food Engineering, Technology Center, Trindade, 88040-970 Florianópolis, SC, Brazil
| | - Fabio Seigi Murakami
- Department of Pharmacy, Federal University of Paraná, Av. Pref. Lothário Meissner, 632, Jardim Botânico, 80210-170 Curitiba, PR, Brazil
| | - Elane Schwinden Prudencio
- Department of Food Science and Technology, Federal University of Santa Catarina, Rod. Admar Gonzaga, 1346, Itacorubi, 88034-001 Florianópolis, SC, Brazil; Postgraduate Program in Food Engineering, Federal University of Santa Catarina, Technology Center, Trindade, 88040-970 Florianópolis, SC, Brazil.
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30
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Modification of ovotransferrin by Maillard reaction: Consequences for structure, fibrillation and emulsifying property of fibrils. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105186] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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31
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Liu H, Han G, Zhang H, Liu Q, Kong B. Improving the physical and oxidative stability of emulsions based on the interfacial electrostatic effects between porcine bone protein hydrolysates and porcine bone protein hydrolysate-rutin conjugates. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.03.037] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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32
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Cao Y, Mezzenga R. Food protein amyloid fibrils: Origin, structure, formation, characterization, applications and health implications. Adv Colloid Interface Sci 2019; 269:334-356. [PMID: 31128463 DOI: 10.1016/j.cis.2019.05.002] [Citation(s) in RCA: 237] [Impact Index Per Article: 47.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2019] [Revised: 04/30/2019] [Accepted: 05/01/2019] [Indexed: 01/27/2023]
Abstract
Amyloid fibrils have traditionally been considered only as pathological aggregates in human neurodegenerative diseases, but it is increasingly becoming clear that the propensity to form amyloid fibrils is a generic property for all proteins, including food proteins. Differently from the pathological amyloid fibrils, those derived from food proteins can be used as advanced materials in biomedicine, tissue engineering, environmental science, nanotechnology, material science as well as in food science, owing to a combination of highly desirable feature such as extreme aspect ratios, outstanding stiffness and a broad availability of functional groups on their surfaces. In food science, protein fibrillization is progressively recognized as an appealing strategy to broaden and improve food protein functionality. This review article discusses the various classes of reported food protein amyloid fibrils and their formation conditions. It furthermore considers amyloid fibrils in a broad context, from their structural characterization to their forming mechanisms and ensued physical properties, emphasizing their applications in food-related fields. Finally, the biological fate and the potential toxicity mechanisms of food amyloid fibrils are discussed, and an experimental protocol for their health safety validation is proposed in the concluding part of the review.
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Affiliation(s)
- Yiping Cao
- Food and Soft Materials, Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 9, Zurich 8092, Switzerland
| | - Raffaele Mezzenga
- Food and Soft Materials, Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 9, Zurich 8092, Switzerland.
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33
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Liu G, Wang Q, Hu Z, Cai J, Qin X. Maillard-Reacted Whey Protein Isolates and Epigallocatechin Gallate Complex Enhance the Thermal Stability of the Pickering Emulsion Delivery of Curcumin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:5212-5220. [PMID: 30995032 DOI: 10.1021/acs.jafc.9b00950] [Citation(s) in RCA: 110] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
In this study, whey protein isolates (WPI), lactose (Lac) Maillard-reacted products, and epigallocatechin gallate (EGCG) complex were used to enhance the thermal stability of the Pickering emulsion delivery of curcumin. Atomic force microscopy combined with Fourier transform infrared spectroscopy were employed to study the morphological characteristics and structural changes of WPI-Lac/EGCG nanoparticles. Results proved that WPI-Lac and EGCG were combined by hydrogen bonding and hydrophobic interaction. The mechanism underlying WPI-Lac/EGCG-stabilized Pickering emulsion was further characterized by confocal laser scanning microscopy. The optimal binding ratio of WPI-Lac to EGCG was 1:1 (w/w) at pH 3.0. The particle size and zeta potential of the WPI-Lac/EGCG nanoparticles were about 110 nm and 27 mV, respectively. Analysis of microstructure and droplet size distribution revealed that the glycated WPI-Lac/EGCG-stabilized emulsions exhibited more uniform droplet distribution, stronger thermal stability, and higher curcumin percentage retention than WPI. These results indicate that the WPI-Lac/EGCG nanoparticles are potential stabilizers for Pickering emulsion requirements. This study provides a basis for the construction of Pickering emulsion systems while carrying pro-/hydrophobic bioactive components.
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Affiliation(s)
- Gang Liu
- College of Food Science and Engineering , Wuhan Polytechnic University , Wuhan , China 430023
| | - Qi Wang
- College of Food Science and Engineering , Wuhan Polytechnic University , Wuhan , China 430023
| | - Zhongze Hu
- College of Food Science and Engineering , Wuhan Polytechnic University , Wuhan , China 430023
| | - Jie Cai
- College of Food Science and Engineering , Wuhan Polytechnic University , Wuhan , China 430023
| | - Xinguang Qin
- College of Food Science and Engineering , Wuhan Polytechnic University , Wuhan , China 430023
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34
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35
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Antioxidative Role of Buffalo (Bubalus bubalis) Colostrum Whey Derived Peptides During Oxidative Damage. Int J Pept Res Ther 2018. [DOI: 10.1007/s10989-018-9795-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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36
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Harvey DJ. Analysis of carbohydrates and glycoconjugates by matrix-assisted laser desorption/ionization mass spectrometry: An update for 2013-2014. MASS SPECTROMETRY REVIEWS 2018; 37:353-491. [PMID: 29687922 DOI: 10.1002/mas.21530] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/16/2016] [Accepted: 11/29/2016] [Indexed: 06/08/2023]
Abstract
This review is the eighth update of the original article published in 1999 on the application of Matrix-assisted laser desorption/ionization mass spectrometry (MALDI) mass spectrometry to the analysis of carbohydrates and glycoconjugates and brings coverage of the literature to the end of 2014. Topics covered in the first part of the review include general aspects such as theory of the MALDI process, matrices, derivatization, MALDI imaging, fragmentation, and arrays. The second part of the review is devoted to applications to various structural types such as oligo- and poly- saccharides, glycoproteins, glycolipids, glycosides, and biopharmaceuticals. Much of this material is presented in tabular form. The third part of the review covers medical and industrial applications of the technique, studies of enzyme reactions, and applications to chemical synthesis. © 2018 Wiley Periodicals, Inc. Mass Spec Rev 37:353-491, 2018.
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Affiliation(s)
- David J Harvey
- Target Discovery Institute, Nuffield Department of Medicine, University of Oxford, Roosevelt Drive, Oxford, OX3 7FZ, United Kingdom
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37
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Chang HW, Tan TB, Tan PY, Abas F, Lai OM, Wang Y, Wang Y, Nehdi IA, Tan CP. Microencapsulation of fish oil using thiol-modified β-lactoglobulin fibrils/chitosan complex: A study on the storage stability and in vitro release. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.02.002] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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38
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Mohammadian M, Madadlou A. Technological functionality and biological properties of food protein nanofibrils formed by heating at acidic condition. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.03.013] [Citation(s) in RCA: 50] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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39
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Glycation of whey proteins: Technological and nutritional implications. Int J Biol Macromol 2018; 112:83-92. [PMID: 29366894 DOI: 10.1016/j.ijbiomac.2018.01.114] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2017] [Revised: 01/15/2018] [Accepted: 01/17/2018] [Indexed: 01/02/2023]
Abstract
Whey proteins are globular proteins that have received much attention due to their high nutritional value and characteristic functional properties. In addition to being part of the protein system in milk, they constitute the main proteins in whey and whey protein products. Interaction of whey proteins with reducing sugars and carbohydrates via Maillard reaction have been extensively studied in milk and in model systems. Glycation of individual whey proteins results in variable increases in their solubility, thermal stability, antioxidant activity, and emulsion and foam stabilization. Limited glycation of whey protein products particularly whey protein isolates (WPI) using polysaccharides has been studied with the aim to produce conjugates with modified functional properties and acceptable sensory properties. An overview is presented here on the effect of glycation on individual whey proteins and whey protein products and the potential uses of the glycated whey proteins.
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40
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Guan Y, Zhong Q. Encapsulation of ferulic acid ethyl ester in caseinate to suppress off-flavor formation in UHT milk. Food Chem 2017; 237:532-537. [DOI: 10.1016/j.foodchem.2017.05.140] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2017] [Revised: 05/27/2017] [Accepted: 05/29/2017] [Indexed: 10/19/2022]
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41
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de Castro RJS, Domingues MAF, Ohara A, Okuro PK, dos Santos JG, Brexó RP, Sato HH. Whey protein as a key component in food systems: Physicochemical properties, production technologies and applications. FOOD STRUCTURE-NETHERLANDS 2017. [DOI: 10.1016/j.foostr.2017.05.004] [Citation(s) in RCA: 70] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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42
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Small amphipathic peptides are responsible for the assembly of cruciferin nanoparticles. Sci Rep 2017; 7:7819. [PMID: 28798358 PMCID: PMC5552735 DOI: 10.1038/s41598-017-07908-z] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2017] [Accepted: 07/04/2017] [Indexed: 12/30/2022] Open
Abstract
Amphipathic peptides are versatile building blocks for fabricating well-ordered nanostructures, which have gained much attention owing to their enormous design possibilities and bio-functionalities. However, using amphipathic peptides from natural proteins to create tunable nanostructures is challenging because of their heterogeneity and great tendency to form aggregates. Here we fabricated two well-defined nanoparticles from cruciferin amphipathic peptides by integrating top-down and bottom-up approach. Alkali hydrolysis (pH 12, 120 °C for 30 min) was introduced to break down intact cruciferin into peptides (top–down). The cruciferin peptides and their fractions were then assembled into nanoparticles (bottom–up) in the presence of calcium ions. The permeate fraction from 10 kDa cut-off membrane formed smaller nanoparticles (F1-NPs) (around 82 nm) than that of unfractionated cruciferin peptides (CRU-NPs, around 185 nm); the electrostatic and hydrophobic interactions were the main driving forces for particle formation. LC-MS/MS analysis characterised that the small amphipathic peptides (Xn1Zn2Xn3Zn4, n1–4 = 0~5), composed of alternating hydrophobic (X) and hydrophilic (Z) amino acid with a length of 5–15 and 5–20 residues for F1-NPs and CRU-NPs, respectively, were responsible for particle formation. Our study established the mechanism of particle formation of the cold gelation is through assembly of amphipathic peptides.
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43
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O'Mahony JA, Drapala KP, Mulcahy EM, Mulvihill DM. Controlled glycation of milk proteins and peptides: Functional properties. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2016.09.012] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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44
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Ramos OL, Pereira RN, Martins A, Rodrigues R, Fuciños C, Teixeira JA, Pastrana L, Malcata FX, Vicente AA. Design of whey protein nanostructures for incorporation and release of nutraceutical compounds in food. Crit Rev Food Sci Nutr 2017; 57:1377-1393. [PMID: 26065435 DOI: 10.1080/10408398.2014.993749] [Citation(s) in RCA: 60] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Whey proteins are widely used as nutritional and functional ingredients in formulated foods because they are relatively inexpensive, generally recognized as safe (GRAS) ingredient, and possess important biological, physical, and chemical functionalities. Denaturation and aggregation behavior of these proteins is of particular relevance toward manufacture of novel nanostructures with a number of potential uses. When these processes are properly engineered and controlled, whey proteins may be formed into nanohydrogels, nanofibrils, or nanotubes and be used as carrier of bioactive compounds. This review intends to discuss the latest understandings of nanoscale phenomena of whey protein denaturation and aggregation that may contribute for the design of protein nanostructures. Whey protein aggregation and gelation pathways under different processing and environmental conditions such as microwave heating, high voltage, and moderate electrical fields, high pressure, temperature, pH, and ionic strength were critically assessed. Moreover, several potential applications of nanohydrogels, nanofibrils, and nanotubes for controlled release of nutraceutical compounds (e.g. probiotics, vitamins, antioxidants, and peptides) were also included. Controlling the size of protein networks at nanoscale through application of different processing and environmental conditions can open perspectives for development of nanostructures with new or improved functionalities for incorporation and release of nutraceuticals in food matrices.
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Affiliation(s)
- Oscar L Ramos
- a CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar , Braga , Portugal.,b LEPABE-Laboratory of Engineering of Processes, Environment, Biotechnology and Energy, University of Porto, Rua Dr. Roberto Frias , Porto , Portugal
| | - Ricardo N Pereira
- a CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar , Braga , Portugal
| | - Artur Martins
- a CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar , Braga , Portugal
| | - Rui Rodrigues
- a CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar , Braga , Portugal
| | - Clara Fuciños
- a CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar , Braga , Portugal.,c Biotechnology Group , Department of Analytical Chemistry and Food Science , University of Vigo , Ourense , Spain
| | - José A Teixeira
- a CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar , Braga , Portugal
| | - Lorenzo Pastrana
- c Biotechnology Group , Department of Analytical Chemistry and Food Science , University of Vigo , Ourense , Spain
| | - F Xavier Malcata
- b LEPABE-Laboratory of Engineering of Processes, Environment, Biotechnology and Energy, University of Porto, Rua Dr. Roberto Frias , Porto , Portugal.,d Department of Chemical Engineering , Rua Dr. Roberto Frias , Porto , Portugal
| | - António A Vicente
- a CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar , Braga , Portugal
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45
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One-pot nanoparticulation of potentially bioactive peptides and gallic acid encapsulation. Food Chem 2016; 210:317-24. [DOI: 10.1016/j.foodchem.2016.04.112] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2015] [Revised: 04/23/2016] [Accepted: 04/25/2016] [Indexed: 11/20/2022]
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46
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Mantovani RA, Fattori J, Michelon M, Cunha RL. Formation and pH-stability of whey protein fibrils in the presence of lecithin. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.03.039] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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47
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Zou Y, Chen Y, Wang M, Wang J, Yang X. Effect of dextran glycation on nanofibril assembly of soya β-conglycinin at pH 2.0 and the pH stability of nanofibrils. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13212] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Yuan Zou
- Department of Food Science and Technology; Research and Development Center of Food Proteins; South China University of Technology; Guangzhou 510640 China
| | - Yanqiong Chen
- Department of Food Science and Technology; Research and Development Center of Food Proteins; South China University of Technology; Guangzhou 510640 China
| | - Mengping Wang
- Department of Food Science and Technology; Research and Development Center of Food Proteins; South China University of Technology; Guangzhou 510640 China
| | - Jinmei Wang
- Department of Food Science and Technology; Research and Development Center of Food Proteins; South China University of Technology; Guangzhou 510640 China
| | - Xiaoquan Yang
- Department of Food Science and Technology; Research and Development Center of Food Proteins; South China University of Technology; Guangzhou 510640 China
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48
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Liu F, Wang D, Ma C, Gao Y. Conjugation of polyphenols prevents lactoferrin from thermal aggregation at neutral pH. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.02.011] [Citation(s) in RCA: 56] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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49
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Nourbakhsh H, Emam-Djomeh Z, Madadlou A, Mousavi ME, Moosavi-Movahedi AA, Gunasekaran S. Antioxidant Peptidic Particles for Delivery of Gallic Acid. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12767] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Himan Nourbakhsh
- Department of Food Science and Engineering; University College of Agriculture and Natural Resources, University of Tehran; Karaj Iran
| | - Zahra Emam-Djomeh
- Department of Food Science and Engineering; University College of Agriculture and Natural Resources, University of Tehran; Karaj Iran
| | - Ashkan Madadlou
- Department of Food Science and Engineering; University College of Agriculture and Natural Resources, University of Tehran; Karaj Iran
| | - Mohammad E. Mousavi
- Department of Food Science and Engineering; University College of Agriculture and Natural Resources, University of Tehran; Karaj Iran
| | | | - Sundaram Gunasekaran
- Department of Biological Systems Engineering; College of Agricultural and Life Sciences, University of Wisconsin-Madison; Madison WI
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50
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Guan Y, Wu J, Zhong Q. Eugenol improves physical and chemical stabilities of nanoemulsions loaded with β-carotene. Food Chem 2016; 194:787-96. [DOI: 10.1016/j.foodchem.2015.08.097] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2015] [Revised: 08/19/2015] [Accepted: 08/23/2015] [Indexed: 01/30/2023]
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