1
|
Zhang T, Yuan Y, Wu X, Yu P, Ji J, Chai J, Kumar Saini R, Liu J, Shang X. The level of sulfate substitution of polysaccharide regulates thermal-induced egg white protein gel properties: The characterization of gel structure and intermolecular forces. Food Res Int 2023; 173:113349. [PMID: 37803654 DOI: 10.1016/j.foodres.2023.113349] [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: 04/11/2023] [Revised: 07/28/2023] [Accepted: 08/03/2023] [Indexed: 10/08/2023]
Abstract
Sulfated polysaccharides exhibit great potential for regulating protein-protein interactions. In the present study, three sulfated microcrystalline cellulose (MCS) with different degrees of sulfate substitution (DSS: 0.33, 0.51, 0.61) were synthesized and the effects of DSS on the regulation of egg white protein (EWP) aggregation and gelation properties were investigated. The results found that the improvement of protein mechanical properties by MCS is closely related to the level of sulfate substitution. The higher the DSS, the more ordered protein aggregates and compact gel network formed during heating as compared to that of pure EWP. Lower DSS (0.33) shows little effect on the mechanical properties of EWP. Furthermore, all the MCSs could significantly destroy the tertiary structure of protein molecules during heating, while for the secondary structure, MCS with higher DSS (0.51 and 0.61) could effectively control the decreasing tendency of α-helix and increasing tendency of β-sheet. Hydrophobic interactions were recognized as the major intermolecular force in the compact mixed gels (EWP/MCS2 and EWP/MCS3 gels, DSS was 0.51 and 0.61, respectively). These findings provide a vital understanding of the gelling mechanism of the protein-polysaccharide system and the application of sulfated polysaccharides in protein-based food products.
Collapse
Affiliation(s)
- Ting Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, PR China; College of Food Science and Engineering, Jilin University, Changchun 130062, PR China
| | - Yixin Yuan
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, PR China; College of Food Science and Engineering, Jilin University, Changchun 130062, PR China
| | - Xinling Wu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, PR China; College of Food Science and Engineering, Jilin University, Changchun 130062, PR China
| | - Peixin Yu
- College of Food Science and Engineering, Jilin University, Changchun 130062, PR China
| | - Jinghong Ji
- College of Food Science and Engineering, Jilin University, Changchun 130062, PR China
| | - Jiale Chai
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, PR China; College of Food Science and Engineering, Jilin University, Changchun 130062, PR China
| | - Ramesh Kumar Saini
- Department of Crop Science, Konkuk University, Seoul 143-701, Republic of Korea
| | - Jingbo Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, PR China; College of Food Science and Engineering, Jilin University, Changchun 130062, PR China
| | - Xiaomin Shang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, PR China; College of Food Science and Engineering, Jilin University, Changchun 130062, PR China.
| |
Collapse
|
2
|
de Souza AB, Stephani R, Tavares GM. Stability of milk proteins subjected to UHT treatments: challenges and future perspectives. Crit Rev Food Sci Nutr 2023:1-11. [PMID: 37632425 DOI: 10.1080/10408398.2023.2250865] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/28/2023]
Abstract
Ultra-high temperature (UHT) treatments are of high economic relevance for food industries because they contribute to extending the shelf life of food products and facilitating their distribution. In the dairy segment, UHT treatments are applied to a wide range of products containing variable protein amounts. In this sense, the changes in the molecular structure of milk proteins induced by the severity of UHT treatments may lead to fouling in equipment during processing or sedimentation and/or gelation during storage. Nowadays, these concerns are even more relevant due to the increasing demand for UHT-treated high-protein beverages. This review will discuss the two main strategies used by industries to increase the stability of milk proteins during and/or after UHT treatments: (i) addition of chelating agents and (ii) use of polysaccharides. Moreover, the challenges and opportunities associated with promising strategies to improve the stability of milk proteins during and/or after UHT treatments will be covered in this review. The information compiled will be useful to guide researchers and industries in developing more stable UHT dairy products in harmony with consumers' demands.
Collapse
Affiliation(s)
- Alisson Borges de Souza
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Rodrigo Stephani
- Department of Chemistry, Federal University of Juiz de Fora, Juiz de Fora, MG, Brazil
| | - Guilherme M Tavares
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
| |
Collapse
|
3
|
Zhang T, Yuan Y, Chai J, Wu X, Saini RK, Liu J, Shang X. How does dextran sulfate promote the egg white protein to form transparent hydrogel?the gelation mechanism and molecular force changes. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107901] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
|
4
|
Xu R, Zheng L, Su G, Zhao M, Yang Q, Wang J. Electrostatic interactions with anionic polysaccharides reduced the degradation of pepsin soluble undenatured type II collagen during gastric digestion under pH 2.0. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107107] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
5
|
Burova TV, Grinberg NV, Dubovik AS, Plashchina IG, Usov AI, Grinberg VY. Energetics and mechanism of β-lactoglobulin binding to dextran sulfate. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107027] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
6
|
Understanding the effects of carboxymethyl cellulose on the bioactivity of lysozyme at different mass ratios and thermal treatments. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106446] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
7
|
Lv J, Meng Y, Shi Y, Li Y, Chen J, Sheng F. Properties of epsilon‐polylysine·HCl/high‐methoxyl pectin polyelectrolyte complexes and their commercial application. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14320] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ji‐Min Lv
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou People’s Republic of China
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou People’s Republic of China
| | - Yue‐Cheng Meng
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou People’s Republic of China
| | - Yu‐Gang Shi
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou People’s Republic of China
| | - Yan‐Hua Li
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou People’s Republic of China
| | - Jie Chen
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou People’s Republic of China
| | - Fang Sheng
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou People’s Republic of China
| |
Collapse
|
8
|
Structural characteristics and rheological properties of ovalbumin-gum arabic complex coacervates. Food Chem 2018; 260:1-6. [DOI: 10.1016/j.foodchem.2018.03.141] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2017] [Revised: 03/21/2018] [Accepted: 03/29/2018] [Indexed: 11/18/2022]
|
9
|
You Y, Lim S, Hahn J, Choi YJ, Gunasekaran S. Bifunctional linker-based immunosensing for rapid and visible detection of bacteria in real matrices. Biosens Bioelectron 2017; 100:389-395. [PMID: 28954255 DOI: 10.1016/j.bios.2017.09.033] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2017] [Revised: 08/27/2017] [Accepted: 09/18/2017] [Indexed: 10/18/2022]
Abstract
Detection of pathogens present in food and water is essential to help ensure food safety. Among the popular methods for pathogen detection are those based on culture and colony-counting and polymerase chain reaction (PCR). However, the time-consuming nature and/or the need for sophisticated instrumentation of those methods limit their on-site applications. We have developed a rapid and highly sensitive immunosensing method for visible detection of bacteria in real matrices based on the aggregation of AuNPs without requiring any readout device. We use biotinylated anti-bacteria antibodies as bifunctional linkers (BLs) to mediate the aggregation of streptavidin-functionalized gold nanoparticles (st-AuNPs) to produce visually recognizable color change, due to surface plasmon resonance (SPR), which occurs in about 30min of total assay time when the sample is mildly agitated or within three hours in quiescent conditions. The aggregation of st-AuNPs, which produces the indication signal, is achieved very differently than in visual detection methods reported previously and hence affords ultrahigh sensitivity. While BLs can both bind to the target and crosslink st-AuNPs, their latter function is essentially disabled when they bind to the target bacteria. By varying the amount of st-AuNPs used, we can tailor the assay effectiveness improving limit of detection (LOD) down to 10CFUmL-1 of E. coli and Salmonella. Test results obtained with tap water, lake water and milk samples show that assay performance is unaffected by matrix effects. Further, in a mixture of live and autoclaved E. coli cells our assay could detect only live cells. Therefore, our BL-based immunosensor is suitable for highly sensitive, rapid, and on-site detection of bacteria in real matrices.
Collapse
Affiliation(s)
- Youngsang You
- Department of Biological Systems Engineering, University of Wisconsin-Madison, Madison, WI 53706, USA
| | - Seokwon Lim
- Department of Food Science & Technology, Hoseo University, 79-20 Hoseoro, Asan, Chungnam 336-795, South Korea; Center for Natural Sciences, Hoseo University, 79-20 Hoseoro, Asan, Chungnam 336-795, South Korea
| | - Jungwoo Hahn
- Department of Agricultural Biotechnology, Seoul National University, 1 Gwanakro, Gwanakgu, Seoul 151-921, South Korea
| | - Young Jin Choi
- Department of Agricultural Biotechnology, Seoul National University, 1 Gwanakro, Gwanakgu, Seoul 151-921, South Korea; Center for Food and Bioconvergence, Seoul National University, 1 Gwanakro, Gwanakgu, Seoul 151-921, South Korea; Research Institute of Agriculture and Life Sciences, Seoul National University, 1 Gwanakro, Gwanakgu, Seoul 151-921, South Korea
| | - Sundaram Gunasekaran
- Department of Biological Systems Engineering, University of Wisconsin-Madison, Madison, WI 53706, USA.
| |
Collapse
|
10
|
Sutariya S, Patel H. Effect of hydrogen peroxide on improving the heat stability of whey protein isolate solutions. Food Chem 2017; 223:114-120. [DOI: 10.1016/j.foodchem.2016.12.013] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2016] [Revised: 11/04/2016] [Accepted: 12/07/2016] [Indexed: 10/20/2022]
|
11
|
Han YL, Gao J, Yin YY, Jin ZY, Xu XM, Chen HQ. Extraction optimization by response surface methodology of mucilage polysaccharide from the peel of Opuntia dillenii haw. fruits and their physicochemical properties. Carbohydr Polym 2016; 151:381-391. [DOI: 10.1016/j.carbpol.2016.05.085] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2015] [Revised: 05/17/2016] [Accepted: 05/23/2016] [Indexed: 10/21/2022]
|
12
|
Zhang S, Vardhanabhuti B. Acid-induced gelation properties of heated whey protein−pectin soluble complex (Part II): Effect of charge density of pectin. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.12.020] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
13
|
Ryan KN, Zhong Q, Foegeding EA. Use of whey protein soluble aggregates for thermal stability-a hypothesis paper. J Food Sci 2014; 78:R1105-15. [PMID: 23957418 DOI: 10.1111/1750-3841.12207] [Citation(s) in RCA: 63] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2013] [Accepted: 06/05/2013] [Indexed: 11/27/2022]
Abstract
Forming whey proteins into soluble aggregates is a modification shown to improve or expand the applications in foaming, emulsification, gelation, film-formation, and encapsulation. Whey protein soluble aggregates are defined as aggregates that are intermediates between monomer proteins and an insoluble gel network or precipitate. The conditions under which whey proteins denature and aggregate have been extensively studied and can be used as guiding principles of producing soluble aggregates. These conditions are reviewed for pH, ion type and concentration, cosolutes, and protein concentration, along with heating temperature and duration. Combinations of these conditions can be used to design soluble aggregates with desired physicochemical properties including surface charge, surface hydrophobicity, size, and shape. These properties in turn can be used to obtain target macroscopic properties, such as viscosity, clarity, and stability, of the final product. A proposed approach to designing soluble aggregates with improved thermal stability for beverage applications is presented.
Collapse
Affiliation(s)
- Kelsey N Ryan
- Donald Danforth Plant Science Center, Washington Univ. School of Medicine, St. Louis, MO 63110, USA
| | | | | |
Collapse
|
14
|
Martínez KD, Pilosof AM. Rheology and thermal transitions of enzymatically modified soy protein and polysaccharides mixtures, of potential use as foaming agent determined by response surface methodology. FOOD BIOSCI 2013. [DOI: 10.1016/j.fbio.2013.04.008] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
15
|
Yang M, Wu Y, Li J, Zhou H, Wang X. Binding of curcumin with bovine serum albumin in the presence of ι-carrageenan and implications on the stability and antioxidant activity of curcumin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:7150-5. [PMID: 23819626 DOI: 10.1021/jf401827x] [Citation(s) in RCA: 88] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/05/2023]
Abstract
This work studied the influences of formation of BSA/ι-carrageenan complexes on the binding, stability, and antioxidant activity of curcumin. In the presence of BSA and ι-carrageenan, curcumin gives higher intensities of absorption and fluorescence than free curcumin and curcumin only combined with BSA. The added ι-carrageenan is observed to promote curcumin for quenching the instrinsic fluorescence of BSA. These results are explained in terms of the formation of BSA/ι-carrageenan complexes, which help to stabilize the folded structure of BSA for providing curcumin with a more hydrophobic microenvironment. The small difference in anisotropy values of curcumin with BSA alone and of BSA/ι-carrageenan complexes suggests that ι-carrageenan acts as outer stretch conformation in BSA/ι-carrageenan complexes but does not directly disturb the hydrophobic pockets inside BSA, where curcumin is hydrophobically located. The determined values of the binding constant are higher for curcumin with BSA/ι-carrageenan complexes than with BSA alone. Moreover, BSA/ι-carrageenan complexes are found to be superior to single BSA for enhancing the stability and DPPH radical-scavenging ability of curcumin.
Collapse
Affiliation(s)
- Mingling Yang
- School of Chemistry and Molecular Engineering, East China University of Science and Technology , Shanghai 200237, China
| | | | | | | | | |
Collapse
|
16
|
Ali G, Rihouey C, Larreta-Garde V, Le Cerf D, Picton L. Molecular Size Characterization and Kinetics Studies on Hydrolysis of Pullulan by Pullulanase in an Entangled Alginate Medium. Biomacromolecules 2013; 14:2234-41. [DOI: 10.1021/bm400371r] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Ghina Ali
- Normandie Université, France
- Université de Rouen, Laboratoire Polymères Biopolymères
Surfaces, F-76821 Mont Saint Aignan, France
- CNRS UMR 6270 and FR3038, F-76821 Mont Saint Aignan, France
| | - Christophe Rihouey
- Normandie Université, France
- Université de Rouen, Laboratoire Polymères Biopolymères
Surfaces, F-76821 Mont Saint Aignan, France
- CNRS UMR 6270 and FR3038, F-76821 Mont Saint Aignan, France
| | | | - Didier Le Cerf
- Normandie Université, France
- Université de Rouen, Laboratoire Polymères Biopolymères
Surfaces, F-76821 Mont Saint Aignan, France
- CNRS UMR 6270 and FR3038, F-76821 Mont Saint Aignan, France
| | - Luc Picton
- Normandie Université, France
- Université de Rouen, Laboratoire Polymères Biopolymères
Surfaces, F-76821 Mont Saint Aignan, France
- CNRS UMR 6270 and FR3038, F-76821 Mont Saint Aignan, France
| |
Collapse
|
17
|
Huang GQ, Sun YT, Xiao JX, Yang J. Complex coacervation of soybean protein isolate and chitosan. Food Chem 2012; 135:534-9. [DOI: 10.1016/j.foodchem.2012.04.140] [Citation(s) in RCA: 183] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2012] [Revised: 03/20/2012] [Accepted: 04/30/2012] [Indexed: 11/30/2022]
|
18
|
Corzo-Martínez M, Carrera Sánchez C, Moreno FJ, Rodríguez Patino JM, Villamiel M. Interfacial and foaming properties of bovine β-lactoglobulin: Galactose Maillard conjugates. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2011.11.003] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
|
19
|
Xu Y, Seeman D, Yan Y, Sun L, Post J, Dubin PL. Effect of Heparin on Protein Aggregation: Inhibition versus Promotion. Biomacromolecules 2012; 13:1642-51. [DOI: 10.1021/bm3003539] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Yisheng Xu
- Department of Chemistry, University of Massachusetts, 710 North
Pleasant Street, Amherst, Massachusetts 01003
| | - Daniel Seeman
- Department of Chemistry, University of Massachusetts, 710 North
Pleasant Street, Amherst, Massachusetts 01003
| | - Yunfeng Yan
- Department of Chemistry, University of Massachusetts, 710 North
Pleasant Street, Amherst, Massachusetts 01003
| | - Lianhong Sun
- School of Life Sciences, University of Science and Technology of China, Hefei, Anhui, 230027, People's Republic of China
| | - Jared Post
- Department of Chemistry, University of Massachusetts, 710 North
Pleasant Street, Amherst, Massachusetts 01003
| | - Paul L. Dubin
- Department of Chemistry, University of Massachusetts, 710 North
Pleasant Street, Amherst, Massachusetts 01003
| |
Collapse
|
20
|
Li J, Jiang Z, Wu H, Liang Y, Zhang Y, Liu J. Enzyme–polysaccharide interaction and its influence on enzyme activity and stability. Carbohydr Polym 2010. [DOI: 10.1016/j.carbpol.2010.04.045] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
21
|
The influence of milk composition on pH and calcium activity measured in situ during heat treatment of reconstituted skim milk. J DAIRY RES 2010; 77:257-64. [DOI: 10.1017/s0022029910000026] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
The pH and calcium activity of reconstituted skim milk solutions (9–21% w/w milk solids non-fat) on heating and after cooling were studied as a function of milk pH prior to heating (pH 6·2–7·2 at 25°C) and added calcium complexing agents (phosphate or EDTA). The pH decreased as the temperature was raised from 25 to 90°C and the magnitude of the pH decrease was greater with increase in initial pH at 25°C before heating or milk concentration. The pH decrease on heating from 25 to 90°C in skim milk solutions with added calcium complexing agents was lower than that of milk without the addition of these salts. The calcium activity decreased on heating from 25 to 60°C. The magnitude of the change decreased with increase in initial pH at 25°C before heating and milk concentration. The decrease in calcium activity on heating from 25 to 60°C for skim milk solutions with added calcium complexing agents was lower than that of milk solutions without the addition of calcium complexing agents. The changes in pH and calcium activity on heating milk were largely reversible after cooling the milk. The results suggested that the pH and calcium activity at high temperatures are a function of the milk composition. Knowledge of the initial pH prior to heating alone is not sufficient for predicting the changes that occur during heating.
Collapse
|
22
|
|
23
|
Interactions between β-lactoglobulin and dextran sulfate at near neutral pH and their effect on thermal stability. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2008.09.006] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
24
|
Zhu JH, Yang XQ, Ahmad I, Jiang Y, Wang XY, Wu LY. Effect of guar gum on the rheological, thermal and textural properties of soybean β-conglycinin gel. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2009.01960.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
25
|
Enzymatic conversion of Baicalin into Baicalein by β-glucuronidase encapsulated in biomimetic core-shell structured hybrid capsules. ACTA ACUST UNITED AC 2009. [DOI: 10.1016/j.molcatb.2008.08.005] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
26
|
Antonov Y, Sato T. Macromolecular complexes of the main storage protein of Vicia faba seeds with sulfated polysaccharide. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2008.07.012] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
27
|
Effect of protein–polysaccharide mixtures on the continuous manufacturing of foamed food products. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2007.12.010] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
28
|
Yong YH, Foegeding EA. Effects of caseins on thermal stability of bovine beta-lactoglobulin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:10352-10358. [PMID: 18828604 DOI: 10.1021/jf801658u] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Casein fractions have been shown to act as molecular chaperones and inhibit aggregation of whey proteins in dilute solutions (< or =1% w/v). We evaluated if this approach would stabilize protein solutions at higher concentration and thermal processing temperatures desired for beverage applications. Mixtures of beta-lactoglobulin (BLG) (6% w/v) with either beta-casein (BCN) (0.01-2% w/v) or alpha s-casein (ACN) (2% w/v) were adjusted to pH 6.0 and heated (70-90 degrees C) for 20 min, cooled, and then analyzed to determine the degree of aggregation. Aggregation was determined by solution turbidity as optical density (OD) at 400 or 600 nm. The addition of 0.05% (w/v) BCN or greater caused a drop in turbidity for solutions heated at 70-90 degrees C. In contrast, inhibition was observed in BLG-ACN mixtures at 70 degrees C but not at > or =75 degrees C. Moreover, prolonged heating (90 min) of BLG with 2% (w/v) BCN (pH 6.0) at 90 degrees C produced a clear solution while BLG-ACN solutions formed translucent gels after heating for 15 min. The weight-averaged molar mass and root-mean-square (rms) radius of soluble aggregates were determined by size exclusion chromatography in conjunction with multiangle laser light scattering (SEC-MALS). SEC-MALS confirmed the turbidity results by showing that the BLG-BCN mixture (8% w/v protein) produced aggregates with lower molar mass and smaller rms radius (majority 20-40 nm). These results showed that BCN is a feasible component to stabilize higher concentrations of whey proteins in beverages.
Collapse
Affiliation(s)
- Yie Hui Yong
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina 27695-7624, USA
| | | |
Collapse
|
29
|
Vardhanabhuti B, Allen Foegeding E. Effects of dextran sulfate, NaCl, and initial protein concentration on thermal stability of β-lactoglobulin and α-lactalbumin at neutral pH. Food Hydrocoll 2008. [DOI: 10.1016/j.foodhyd.2007.03.003] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
|
30
|
Mounsey JS, O’Kennedy BT, Fenelon MA, Brodkorb A. The effect of heating on β-lactoglobulin–chitosan mixtures as influenced by pH and ionic strength. Food Hydrocoll 2008. [DOI: 10.1016/j.foodhyd.2007.04.006] [Citation(s) in RCA: 80] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
31
|
Leng X, Turgeon S. Study of the shear effects on the mixture of whey protein/polysaccharides—2: Application of flow models in the study of the shear effects on WPI/polysaccharide system. Food Hydrocoll 2007. [DOI: 10.1016/j.foodhyd.2006.03.013] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
32
|
Chung K, Kim J, Cho BK, Ko BJ, Hwang BY, Kim BG. How does dextran sulfate prevent heat induced aggregation of protein?: The mechanism and its limitation as aggregation inhibitor. BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS 2007; 1774:249-57. [PMID: 17223396 DOI: 10.1016/j.bbapap.2006.11.015] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/11/2006] [Revised: 11/02/2006] [Accepted: 11/30/2006] [Indexed: 10/23/2022]
Abstract
The effect of dextran sulfate on protein aggregation was investigated to provide the clues of its biochemical mechanism. The interaction between dextran sulfate and BSA varied with the pH values of the solution, which led to the different extent of aggregation prevention by dextran sulfate. Light scattering data with thermal scan showed that dextran sulfate suppressed BSA aggregation at pH 5.1 and pH 6.2, while it had no effect at pH 7.5. Isothermal titration calorimetric analysis suggested that the pH dependency of the role of dextran sulfate on BSA aggregation would be related to the difference in the mode of BSA-dextran sulfate complex formation. Isothermal titration calorimetric analysis at pH 6.2 indicated that dextran sulfate did not bind to native BSA at this pH, but interacted with partially unfolded BSA. While stabilizing native form of protein by the complex formation has been suggested as the suitable mechanism of preventing aggregation, our observation of conformational changes by circular dichroism spectroscopy showed that strong electrostatic interaction between dextran sulfate and BSA rather facilitated the denaturation of BSA. Combining the data from isothermal titration calorimetry, circular dichroism, and dynamic light scattering, we found that the complex formation of the intermediate state of denatured BSA with dextran sulfate is a prerequisite to suppress the aggregation by preventing further oligomerization/aggregation process of denatured protein.
Collapse
Affiliation(s)
- Kwanghun Chung
- School of Chemical and Biological Engineering, Seoul National University, Seoul 151-742, Korea
| | | | | | | | | | | |
Collapse
|
33
|
Goetz J, Koehler P. Study of the thermal denaturation of selected proteins of whey and egg by low resolution NMR. Lebensm Wiss Technol 2005. [DOI: 10.1016/j.lwt.2004.07.009] [Citation(s) in RCA: 51] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|