1
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Fitzner L, Hasler M, Heyn TR, Schwarz K, Keppler JK. UVB pretreatment of β-lactoglobulin affects the temperature-induced formation of functional amyloid-like aggregates and promotes oxidative degradation. Food Chem 2023; 429:136898. [PMID: 37516047 DOI: 10.1016/j.foodchem.2023.136898] [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: 03/17/2023] [Revised: 06/11/2023] [Accepted: 07/14/2023] [Indexed: 07/31/2023]
Abstract
Unfolding in combination with or without acid hydrolysis is crucial for the formation of functional amyloid (fibrillar) or amyloid-like (worm-like) β-lactoglobulin (BLG) aggregates, which can be induced through temperature treatment for several hours at pH 2-4. A preceding conformational destabilization of BLG might affect its aggregation. We investigated ultraviolet (UV) B radiation as conformational perturbing treatment to facilitate temperature-induced protein aggregation. 2-h UVB pretreated BLG (UV-BLG) exhibited an accelerated worm-like aggregation at pH 3.5, while at pH 2 the formation of fibrils was decelerated. The UV-induced conformational destabilization lowered the thermal stability and thus facilitates unfolding during thermal treatment. Thereby, the formation of covalent and non-covalent intermolecular interactions was favored, which promoted assembly of intact proteins resulting in worm-like aggregates. The oxidative degradation of UV-BLG was suggested to alter fibrillation-prone protein regions and thereby impede peptide assembly.
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Affiliation(s)
- Laura Fitzner
- Institute of Human Nutrition and Food Science, Division Food Technology, Christian-Albrechts-University of Kiel, Heinrich-Hecht-Platz 10, 24118 Kiel, Germany.
| | - Mario Hasler
- Lehrfach Variationsstatistik, Christian-Albrechts-University of Kiel, Hermann-Rodewald-Strasse 9, 24118 Kiel, Germany.
| | - Timon R Heyn
- Institute of Human Nutrition and Food Science, Division Food Technology, Christian-Albrechts-University of Kiel, Heinrich-Hecht-Platz 10, 24118 Kiel, Germany.
| | - Karin Schwarz
- Institute of Human Nutrition and Food Science, Division Food Technology, Christian-Albrechts-University of Kiel, Heinrich-Hecht-Platz 10, 24118 Kiel, Germany.
| | - Julia Katharina Keppler
- Laboratory of Food Process Engineering, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands.
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2
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Fitzner L, Kühl T, Hasler M, Imhof D, Schwarz K, Keppler JK. Modification and oxidative degradation of β-lactoglobulin by UVB irradiation. Food Chem 2023; 428:136698. [PMID: 37413838 DOI: 10.1016/j.foodchem.2023.136698] [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: 03/17/2023] [Revised: 06/01/2023] [Accepted: 06/19/2023] [Indexed: 07/08/2023]
Abstract
Ultraviolet (UV) B irradiation induces protein modification, especially the conformational rearrangement of proteins, and is therefore promising as a non-thermal and non-chemical functionalization technique. Nevertheless, UVB irradiation introduces radicals and oxidizes side chains resulting in the loss of food quality. Thus, assessing the UVB irradiation-based functionalization of β-lactoglobulin (BLG) versus its oxidative degradation is of interest. UVB irradiation of up to 8 h was successfully applied to loosen the rigid folding of BLG and increase its flexibility. Thereby, the cysteine at position 121 and hydrophobic regions became surface-exposed as indicated by the increase in accessible thiol groups and increased surface hydrophobicity. Furthermore, we demonstrated the cleavage of the "outer" disulfide bond C66-C160 by LC-MS/MS after tryptic digestion of BLG. The 2-h-irradiated BLG showed adequate conformational rearrangement for protein functionalization while being minimally oxidized.
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Affiliation(s)
- Laura Fitzner
- Institute of Human Nutrition and Food Science, Division Food Technology, Christian-Albrechts-University of Kiel, Heinrich-Hecht-Platz 10, 24118 Kiel, Germany.
| | - Toni Kühl
- Pharmaceutical Biochemistry and Bioanalytics, Pharmaceutical Institute, University of Bonn, An der Immenburg 4, Bonn 53121, Germany.
| | - Mario Hasler
- Lehrfach Variationsstatistik, Christian-Albrechts-University of Kiel, Hermann-Rodewald-Strasse 9, 24118 Kiel, Germany.
| | - Diana Imhof
- Pharmaceutical Biochemistry and Bioanalytics, Pharmaceutical Institute, University of Bonn, An der Immenburg 4, Bonn 53121, Germany.
| | - Karin Schwarz
- Institute of Human Nutrition and Food Science, Division Food Technology, Christian-Albrechts-University of Kiel, Heinrich-Hecht-Platz 10, 24118 Kiel, Germany.
| | - Julia Katharina Keppler
- Laboratory of Food Process Engineering, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands.
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3
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Heyn TR, Schrader M, Kampen I, Kwade A, Schwarz K, Keppler JK. Glass beads increase the formation kinetics of beta-lactoglobulin amyloid fibrils. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108511] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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4
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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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5
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Zhang S, Wu L, Zhang Y, Zhang J, Cheng H, Zhang J, Liu Y, Kang Z, Zhang L. Cell-envelope proteinase from Lactobacillus bulgaricus affects the gel properties of fermented milk. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105513] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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6
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Cao Y, Han X, Yuan F, Fan X, Liu M, Feng L, Li Z, Huang J. Effect of combined treatment of L-arginine and transglutaminase on the gelation behavior of freeze-damaged myofibrillar protein. Food Funct 2022; 13:1495-1505. [PMID: 35060582 DOI: 10.1039/d1fo03691b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This research focused on the effects of L-arginine (Arg, 5 mM), transglutaminase (TG, E : S = 1 : 500), and the combination (Arg + TG) on the physicochemical properties and heat-induced gel performance of freeze-damaged myofibrillar protein (MP). The incorporation of Arg decreased the α-helix percentage (48.4%) and the mean particle size of freeze-damaged MP, as well as cooking loss (46.5%) and the overall textural characteristics of MP gels. The addition of TG reduced the α-helix content by 10.7% but significantly enhanced the crosslinking and heat-induced gel behavior of freeze-damaged MP, resulting in a slight reduction of cooking loss (17.7%) and the most ideal textural properties of MP gels. Although the presence of Arg remarkably suppressed the heat-induced development of storage modulus (G') and reduced the hardness of MP gels (by 13.4%), the combination (Arg + TG) showed the lower cooking loss and the improved textural characteristics, with the set gel displaying the most delicate and compact microstructure. These findings indicated that the combination of Arg and TG could be a potential strategy to enhance the gelling performance of freeze-damaged meat proteins.
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Affiliation(s)
- Yungang Cao
- School of Food and Biological Engineering, and Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi' an, 710021, China.
| | - Xinrui Han
- School of Food and Biological Engineering, and Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi' an, 710021, China.
| | - Fang Yuan
- School of Biotechnology, Jiangnan University, Wuxi, 214122, China
| | - Xin Fan
- School of Food and Biological Engineering, and Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi' an, 710021, China.
| | - Miaomiao Liu
- School of Food and Biological Engineering, and Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi' an, 710021, China.
| | - Li Feng
- School of Food and Biological Engineering, and Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi' an, 710021, China.
| | - Zhaorui Li
- School of Food and Biological Engineering, and Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi' an, 710021, China.
| | - Junrong Huang
- School of Food and Biological Engineering, and Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi' an, 710021, China.
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7
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Vahedifar A, Wu J. Self-assembling peptides: Structure, function, in silico prediction and applications. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.11.020] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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8
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Omar A, Gao Y, Wubulikasimu A, Arken A, Aisa HA, Yili A. Effects of trypsin-induced limited hydrolysis on the structural, functional, and bioactive properties of sericin. RSC Adv 2021; 11:25431-25440. [PMID: 35478883 PMCID: PMC9036984 DOI: 10.1039/d1ra03772b] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2021] [Accepted: 07/10/2021] [Indexed: 12/23/2022] Open
Abstract
The effects of trypsin-induced hydrolysis on the structural, functional, and antioxidant properties of sericin were studied. The structural properties of sericin and its hydrolysates were characterized by using SDS-PAGE, SEC-HPLC, surface hydrophobicity, and circular dichroism. Antioxidative properties were evaluated based on quenching capacity against hydroxyl, DPPH, and ABTS, and metal (Fe2+, Cu2+) chelating activity. The enzymatic hydrolysis raised the flexibility, changed emulsifying and foaming properties, and improved the solubility and antioxidant activity of sericin. Meanwhile, the hydrolysis led to a decline in gelation capacity, oil holding capacity, and water holding capacity. Sericin and its hydrolysates exhibited excellent function with regard to oil holding, emulsifying, and foaming. Sericin and its hydrolysates had clear effects on the growth of both Enterococcus faecalis and Lactobacillus bulgaricus strains. Sericin was hydrolyzed to a limited extent using trypsin, then the physicochemical, prebiotic, and antioxidative properties of the obtained hydrolysates were investigated.![]()
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Affiliation(s)
- Adil Omar
- Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences Beijing South Road 40-1 Urumqi 830011 China +86 991 3838957 +86 991 3835708.,University of the Chinese Academy of Sciences Beijing 100039 China
| | - Yanhua Gao
- Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences Beijing South Road 40-1 Urumqi 830011 China +86 991 3838957 +86 991 3835708
| | - Atikan Wubulikasimu
- Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences Beijing South Road 40-1 Urumqi 830011 China +86 991 3838957 +86 991 3835708.,University of the Chinese Academy of Sciences Beijing 100039 China
| | - Amina Arken
- Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences Beijing South Road 40-1 Urumqi 830011 China +86 991 3838957 +86 991 3835708.,University of the Chinese Academy of Sciences Beijing 100039 China
| | - Haji Akber Aisa
- Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences Beijing South Road 40-1 Urumqi 830011 China +86 991 3838957 +86 991 3835708
| | - Abulimiti Yili
- Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences Beijing South Road 40-1 Urumqi 830011 China +86 991 3838957 +86 991 3835708
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9
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Chen B, Zhou K, Xie Y, Nie W, Li P, Zhou H, Xu B. Glutathione-mediated formation of disulfide bonds modulates the properties of myofibrillar protein gels at different temperatures. Food Chem 2021; 364:130356. [PMID: 34147870 DOI: 10.1016/j.foodchem.2021.130356] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2021] [Revised: 05/24/2021] [Accepted: 06/11/2021] [Indexed: 10/21/2022]
Abstract
The present study illustrated modulation of protein aggregation by affecting disulfide/sulfhydryl exchange reactions by adding different concentrations of free thiol represented by reduced-glutathione (GSH) for modulating myofibrillar protein (MP) gel properties at 75 °C or 95 °C. Gel strength and rheological results showed the effects of GSH were dependent on the concentrations (5, 10, 20, 40, and 80 g/kg) and heating temperatures. SEM results showed that the addition of GSH improved the gel microstructure at 95 °C. AFM and DLS results indicated that protein aggregation was also inhibited. At 75 °C, the addition of GSH influenced both MP aggregation and gel properties. Low concentrations (5, 10 g/kg) of GSH promoted aggregation, whereas high concentrations (20, 40, and 80 g/kg) of GSH inhibited this. By analyzing the protein structure and cross-linking pattern changes of MP and MP/GSH composites, a pathway involving GSH influencing MP gel properties was determined.
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Affiliation(s)
- Bo Chen
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Kai Zhou
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Anhui QiangWang Flavouring Food CO., LTD, China
| | - Yong Xie
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Wen Nie
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Peijun Li
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Hui Zhou
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; The Key Laboratory for Agriculture Products Processing of Anhui Province, Hefei 230601, China
| | - Baocai Xu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
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10
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Zhao D, Zhang X, Xu D, Su G, Li B, Li C. Heat-induced amyloid-like aggregation of β-lactoglobulin affected by glycation by α-dicarbonyl compounds in a model study. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:607-613. [PMID: 31591730 DOI: 10.1002/jsfa.10054] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/20/2018] [Revised: 08/24/2019] [Accepted: 09/12/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND α-Dicarbonyl compounds are widely generated in the Maillard reaction, caramelization and oil oxidation during heat treatment. These compounds can readily react with lysine and arginine residues of a protein, whereas the influence of these compounds on protein structure and quality has seldom been revealed. This study compared influence of glycation by glucose and α-dicarbonyl compounds on amyloid-like aggregation of β-lactoglobulin (β-LG), both fibrillation kinetics and conformation of aggregates were studied. RESULTS Compared with glycation by glucose, the glycation by α-dicarbonyl compounds resulted in faster reduction of free amino group, sulfydryl group, and the relative content of β-sheet secondary structure, according to the ultraviolet (UV) spectra or circular dichroism (CD) spectra results. Based on the analysis of fibrillation kinetics using thioflavin T (ThT) binding assay, the glycation by α-dicarbonyls were more efficient in suppressing the growth of fibrillar aggregates. In addition, glycation by α-dicarbonyl resulted in amorphous oligomers, which were compared with the amyloid-like aggregates in control and glucose-glycated samples, based on the transmission electron microscopy (TEM) observation. CONCLUSIONS Glycation by α-dicarbonyl compounds induced larger decline in the β-sheet structure of β-LG than glycation by glucose, and thus largely suppressed the amyloid-like aggregation of β-LG and changed the morphology of aggregates. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Di Zhao
- Key Laboratory of Meat Processing, MOA, Nanjing Agricultural University, Nanjing, China
- Key Laboratory of Meat Processing and Quality Control, MOE, Nanjing Agricultural University, Nanjing, China
- Jiang Synergetic Innovation Center of Meat Production, Processing and Quality Control, Nanjing Agricultural University, Nanjing, China
| | - Xia Zhang
- College of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Dan Xu
- College of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Guoying Su
- College of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Bing Li
- College of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Chunbao Li
- Key Laboratory of Meat Processing, MOA, Nanjing Agricultural University, Nanjing, China
- Key Laboratory of Meat Processing and Quality Control, MOE, Nanjing Agricultural University, Nanjing, China
- Jiang Synergetic Innovation Center of Meat Production, Processing and Quality Control, Nanjing Agricultural University, Nanjing, China
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11
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Wang Y, Liu C, Ma T, Zhao J. Physicochemical and functional properties of γ-aminobutyric acid-treated soy proteins. Food Chem 2019; 295:267-273. [DOI: 10.1016/j.foodchem.2019.05.128] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2019] [Revised: 05/18/2019] [Accepted: 05/19/2019] [Indexed: 12/13/2022]
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12
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Zhang S, Zhang Y, Li M, Luo X, Xiao M, Sun Q, Xie F, Zhang L. The effect of
Lactobacillus delbrueckii
subsp
bulgaricus
proteinase on properties of milk gel acidified with glucono‐δ‐lactone. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14113] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Shuang Zhang
- Key Laboratory of Dairy Science Ministry of Education College of Food Science Northeast Agricultural University 600 Changjiang Road Harbin 150030 China
| | - Yan Zhang
- Key Laboratory of Dairy Science Ministry of Education College of Food Science Northeast Agricultural University 600 Changjiang Road Harbin 150030 China
| | - Meng Li
- Key Laboratory of Dairy Science Ministry of Education College of Food Science Northeast Agricultural University 600 Changjiang Road Harbin 150030 China
| | - Xue Luo
- College of Food Science Shenyang Agricultural University Shenyang 110161 China
| | - Ming Xiao
- Key Laboratory of Dairy Science Ministry of Education College of Food Science Northeast Agricultural University 600 Changjiang Road Harbin 150030 China
| | - Qi Sun
- Key Laboratory of Dairy Science Ministry of Education College of Food Science Northeast Agricultural University 600 Changjiang Road Harbin 150030 China
| | - Fengying Xie
- Key Laboratory of Dairy Science Ministry of Education College of Food Science Northeast Agricultural University 600 Changjiang Road Harbin 150030 China
| | - Lanwei Zhang
- Key Laboratory of Dairy Science Ministry of Education College of Food Science Northeast Agricultural University 600 Changjiang Road Harbin 150030 China
- School of Food Science and Engineering Ocean University of China Qingdao 266100 China
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13
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Heat-induced amyloid-like aggregation of β-lactoglobulin regulated by glycation: A comparison of five kinds of reducing saccharides. Int J Biol Macromol 2018; 120:302-309. [DOI: 10.1016/j.ijbiomac.2018.08.048] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2018] [Revised: 08/07/2018] [Accepted: 08/09/2018] [Indexed: 12/17/2022]
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14
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Kilic-Akyilmaz M, Kocaman E, Gulsunoglu Z, Sagdic-Oztan C, Mavazekhan SM. Changes in physicochemical properties and gelation behaviour of caseinomacropeptide isolate by treatment with transglutaminase. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.04.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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15
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Mulcahy EM, Park CW, Drake M, Mulvihill DM, O'Mahony JA. Enhancement of the functional properties of whey protein by conjugation with maltodextrin under dry-heating conditions. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12411] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Eve M Mulcahy
- School of Food and Nutritional Sciences; University College Cork; Cork Ireland
| | - Curtis W Park
- Department of Food Science, Bioprocessing and Nutritional Sciences; Southeast Dairy Foods Research Center; North Carolina State University; Raleigh NC 27695 USA
| | - MaryAnne Drake
- Department of Food Science, Bioprocessing and Nutritional Sciences; Southeast Dairy Foods Research Center; North Carolina State University; Raleigh NC 27695 USA
| | - Daniel M Mulvihill
- School of Food and Nutritional Sciences; University College Cork; Cork Ireland
| | - James A O'Mahony
- School of Food and Nutritional Sciences; University College Cork; Cork Ireland
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16
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Mulcahy EM, Fargier-Lagrange M, Mulvihill DM, O'Mahony JA. Characterisation of heat-induced protein aggregation in whey protein isolate and the influence of aggregation on the availability of amino groups as measured by the ortho-phthaldialdehyde (OPA) and trinitrobenzenesulfonic acid (TNBS) methods. Food Chem 2017; 229:66-74. [PMID: 28372228 DOI: 10.1016/j.foodchem.2017.01.155] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2016] [Revised: 01/10/2017] [Accepted: 01/31/2017] [Indexed: 10/20/2022]
Abstract
Whey protein isolate (WPI) solutions, with different levels of aggregated protein, were prepared by heating (5% protein, pH 7, 90°C for 30min) WPI solutions with either 20mM added NaCl (WPI+NaCl), 5mM N-ethylmaleimide (WPI+NEM) or 20mM added NaCl and 5mM NEM (WPI+NaCl+NEM). Gel electrophoresis demonstrated that the heated WPI and WPI+NaCl solutions had higher levels of aggregated protein, due to more covalent interactions between proteins, than the heated WPI+NEM and WPI+NaCl+NEM solutions. There were marked differences in the levels of amino groups between all heated WPI solutions when measured by the OPA and TNBS methods, with lower levels being measured by the TNBS method than by the OPA method. These results demonstrate that the measurement of available amino groups by the OPA method is less impacted than by the TNBS method after heat-induced structural changes, arising from disulfide or sulfhydryl-disulfide bond-mediated aggregation of whey protein molecules.
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Affiliation(s)
- Eve M Mulcahy
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | | | - Daniel M Mulvihill
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - James A O'Mahony
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland.
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17
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Zink J, Wyrobnik T, Prinz T, Schmid M. Physical, Chemical and Biochemical Modifications of Protein-Based Films and Coatings: An Extensive Review. Int J Mol Sci 2016; 17:E1376. [PMID: 27563881 PMCID: PMC5037656 DOI: 10.3390/ijms17091376] [Citation(s) in RCA: 119] [Impact Index Per Article: 14.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2016] [Revised: 07/17/2016] [Accepted: 08/15/2016] [Indexed: 12/03/2022] Open
Abstract
Protein-based films and coatings are an interesting alternative to traditional petroleum-based materials. However, their mechanical and barrier properties need to be enhanced in order to match those of the latter. Physical, chemical, and biochemical methods can be used for this purpose. The aim of this article is to provide an overview of the effects of various treatments on whey, soy, and wheat gluten protein-based films and coatings. These three protein sources have been chosen since they are among the most abundantly used and are well described in the literature. Similar behavior might be expected for other protein sources. Most of the modifications are still not fully understood at a fundamental level, but all the methods discussed change the properties of the proteins and resulting products. Mastering these modifications is an important step towards the industrial implementation of protein-based films.
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Affiliation(s)
- Joël Zink
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Strasse 35, Freising 85354, Germany.
| | - Tom Wyrobnik
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Strasse 35, Freising 85354, Germany.
| | - Tobias Prinz
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Strasse 35, Freising 85354, Germany.
| | - Markus Schmid
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Strasse 35, Freising 85354, Germany.
- Chair of Food Packaging Technology, Technische Universität München, Weihenstephaner Steig 22, Freising 85354, Germany.
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18
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19
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Wu X, Nishinari K, Gao Z, Zhao M, Zhang K, Fang Y, Phillips GO, Jiang F. Gelation of β-lactoglobulin and its fibrils in the presence of transglutaminase. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.09.012] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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20
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Moayedzadeh S, Madadlou A, Khosrowshahi asl A. Formation mechanisms, handling and digestibility of food protein nanofibrils. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.05.005] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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21
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Zhang S, Zhang L, Zhang L, Feng Z, Shigwedha N. Screening, purification, and characterization of proteinase from 3 Lactobacillus delbrueckii subsp. bulgaricus. RSC Adv 2015. [DOI: 10.1039/c5ra16767a] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Three strains of Lactobacillus delbrueckii subsp. bulgaricus were selected for their proteinase properties in order to improve milk gel firmness.
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Affiliation(s)
- Shuang Zhang
- Food College
- Northeast Agricultural University
- Harbin 150030
- China
- School of Food Science and Engineering
| | - Lanwei Zhang
- Food College
- Northeast Agricultural University
- Harbin 150030
- China
- School of Food Science and Engineering
| | - Lili Zhang
- Food College
- Northeast Agricultural University
- Harbin 150030
- China
| | - Zhen Feng
- Food College
- Northeast Agricultural University
- Harbin 150030
- China
| | - Nditange Shigwedha
- School of Food Science and Engineering
- Harbin Institute of Technology
- Harbin 150090
- China
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22
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Serfert Y, Lamprecht C, Tan CP, Keppler J, Appel E, Rossier-Miranda F, Schroen K, Boom R, Gorb S, Selhuber-Unkel C, Drusch S, Schwarz K. Characterisation and use of β-lactoglobulin fibrils for microencapsulation of lipophilic ingredients and oxidative stability thereof. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2014.06.026] [Citation(s) in RCA: 79] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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23
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Heat-induced aggregation and sulphydryl/disulphide reaction products of soy protein with different sulphydryl contents. Food Chem 2014; 156:14-22. [DOI: 10.1016/j.foodchem.2014.01.083] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2013] [Revised: 12/22/2013] [Accepted: 01/23/2014] [Indexed: 11/23/2022]
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24
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He XT, Yang XQ, Zhang JB. Effects of pepsin hydrolysis on the soyβ-conglycinin aggregates formed by heat treatment at different pH. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12482] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Xiu-Ting He
- Research and Development Center of Food Proteins; Department of Food Science and Technology; South China University of Technology; Guangzhou 510640 China
| | - Xiao-Quan Yang
- Research and Development Center of Food Proteins; Department of Food Science and Technology; South China University of Technology; Guangzhou 510640 China
- State Key Laboratory of Pulp and Paper Engineering; South China University of Technology; Guangzhou 510640 China
| | - Jin-Bo Zhang
- Research and Development Center of Food Proteins; Department of Food Science and Technology; South China University of Technology; Guangzhou 510640 China
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25
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Dave AC, Loveday SM, Anema SG, Loo TS, Norris GE, Jameson GB, Singh H. Β-lactoglobulin self-assembly: structural changes in early stages and disulfide bonding in fibrils. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:7817-7828. [PMID: 23848407 DOI: 10.1021/jf401084f] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Bovine β-lactoglobulin (β-Lg) self-assembles into long amyloid-like fibrils when heated at 80 °C, pH 2, and low ionic strength (<0.015 mM). Heating β-Lg under fibril-forming conditions shows a lag phase before fibrils start forming. We have investigated the structural characteristics of β-Lg during the lag phase and the composition of β-Lg fibrils after their separation using ultracentrifugation. During the lag phase, the circular dichroism spectra of heated β-Lg showed rapid unfolding, and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) of samples showed increasing hydrolysis of β-Lg. The SDS-PAGE profiles of fibrils separated by ultra centrifugation showed that after six hours, the fibrils consisted of a few preferentially accumulated peptides. Two-dimensional SDS-PAGE under reducing and nonreducing conditions showed the presence of disulfide-bonded fragments in the fibrils. The sequences in these peptide bands were characterized by in-gel digestion electrospray ionization (ESI)-MS/MS. The composition of solubilized fibrils was also characterized by matrix-assisted laser desorption/ionization time-of-flight (MALDI-TOF) MS/MS. Both MS analyses showed that peptides in fibrils were primarily from the N-terminal region, although there was some evidence of peptides from the C-terminal part of the molecule present in the higher molecular weight gel bands. We suggest that although the N-terminal region of β-Lg is almost certainly involved in the formation of the fibrils, other peptide fragments linked through disulfide bonds may also be present in the fibrils during self-assembly.
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Affiliation(s)
- Anant C Dave
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North, New Zealand
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26
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Nicolai T, Durand D. Controlled food protein aggregation for new functionality. Curr Opin Colloid Interface Sci 2013. [DOI: 10.1016/j.cocis.2013.03.001] [Citation(s) in RCA: 217] [Impact Index Per Article: 19.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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27
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28
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The effect of gel structure on the kinetics of simulated gastrointestinal digestion of bovine β-lactoglobulin. Food Chem 2012; 134:2156-63. [DOI: 10.1016/j.foodchem.2012.04.018] [Citation(s) in RCA: 63] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2012] [Revised: 03/16/2012] [Accepted: 04/04/2012] [Indexed: 11/18/2022]
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29
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Effect of polymerization with transglutaminase on in vitro digestion and antigenicity of β-lactoglobulin. Int Dairy J 2012. [DOI: 10.1016/j.idairyj.2012.02.007] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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30
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O'Loughlin IB, Murray BA, Kelly PM, FitzGerald RJ, Brodkorb A. Enzymatic hydrolysis of heat-induced aggregates of whey protein isolate. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:4895-4904. [PMID: 22533541 DOI: 10.1021/jf205213n] [Citation(s) in RCA: 70] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The effects of heat-induced denaturation and subsequent aggregation of whey protein isolate (WPI) solutions on the rate of enzymatic hydrolysis was investigated. Both heated (60 °C, 15 min; 65 °C, 5 and 15 min; 70 °C, 5 and 15 min, 75 °C, 5 and 15 min; 80 °C, 10 min) and unheated WPI solutions (100 g L(-1) protein) were incubated with a commercial proteolytic enzyme preparation, Corolase PP, until they reached a target degree of hydrolysis (DH) of 5%. WPI solutions on heating were characterized by large aggregate formation, higher viscosity, and surface hydrophobicity and hydrolyzed more rapidly (P < 0.001) than the unheated. The whey proteins exhibited differences in their susceptibility to hydrolysis. Both viscosity and surface hydrophobicity along with insolubility declined as hydrolysis progressed. However, microstructural changes observed by light and confocal laser scanning microscopy (CLSM) provided insights to suggest that aggregate size and porosity may be complementary to denaturation in promoting faster enzymatic hydrolysis. This could be clearly observed in the course of aggregate disintegration, gel network breakdown, and improved solution clarification.
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Affiliation(s)
- I B O'Loughlin
- Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, Ireland
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31
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Da Silva Pinto M, Bouhallab S, De Carvalho AF, Henry G, Putaux JL, Leonil J. Glucose slows down the heat-induced aggregation of β-lactoglobulin at neutral pH. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:214-219. [PMID: 22129243 DOI: 10.1021/jf2037664] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The behavior of β-lactoglobulin (β-Lg) during heat treatments depends on the environmental conditions. The influence of the presence or absence of a reducing sugar, namely, glucose, on the modification of the protein during heating has been studied using fluorescence, polyacrylamide gel electrophoresis (PAGE), size-exclusion chromatography (SEC), and transmission electron microscopy. Glycated products were formed during heating 24 h at 90 °C and pH 7. The fluorescence results revealed an accumulation of the advanced Maillard products and the formation of aggregates during heating. PAGE and SEC data suggested that the products in the control samples were essentially composed of covalently linked fibrillar aggregates and that their formation was faster than that for glycated samples. We showed that glucose affected the growing step of covalent aggregates but not the initial denaturation/aggregation step of native protein. Glucose-modified proteins formed a mixture of short fibrils and polydisperse aggregates. Our results revealed that β-Lg forms fibrils at neutral pH after heating and that glucose slows the formation of these fibrils.
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32
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Clare DA, Daubert CR. Expanded Functionality of Modified Whey Protein Dispersions after Transglutaminase Catalysis. J Food Sci 2011; 76:C576-84. [DOI: 10.1111/j.1750-3841.2011.02128.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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