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Cheng X, Meng F, Lou M, Peng R, Zou M, Zhang H, Wu Y, Wang H, Xu J, Jiang L. Development of Novel Nanocarriers by Ultrasound and Ethanol-Assisted Soy Protein Isolate: Enhancing the Resistance of Lutein to Environmental Stress. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:5912-5925. [PMID: 38446598 DOI: 10.1021/acs.jafc.3c09415] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/08/2024]
Abstract
The aim of this work was to investigate the effects of the processing sequence of ultrasound and ethanol on the physicochemical properties of soy protein isolate (SPI), which were further evaluated for the morphology and stability of SPI-lutein coassembled nanoparticles. The results showed that the sequence of ultrasound followed by ethanol treatment was the optimal one. The samples were subjected to ultrasonication followed by subunit disassembly and reassembly induced by 40% (v/v) ethanol, with the resulting molecular unfolding and subsequent aggregation being attributed to intramolecular hydrogen bonds. The recombined nanoparticles had smaller particle size (142.43 ± 2.91 nm) and turbidity (0.16 ± 0.01), and the exposure of more hydrophobic groups (H0 = 6221.00 ± 130.20) induced a shift of SPI structure toward a more ordered direction. The homogeneous and stable particle provided excellent stability for the loading of lutein. The bioaccessibility (from 25.48 ± 2.35 to 65.85 ± 1.78%) and release rate of lutein were modulated in gastrointestinal digestion experiments. Our discoveries provide a new perspective for the development of combined physicochemical modification of proteins as nanocarriers in functional foods.
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Affiliation(s)
- Xiaoyi Cheng
- College of Arts and Sciences, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fanda Meng
- College of Arts and Sciences, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Muyu Lou
- College of Arts and Sciences, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Ruiqi Peng
- College of Arts and Sciences, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Mingxi Zou
- College of Arts and Sciences, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Hezhen Zhang
- College of Arts and Sciences, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yi Wu
- College of Arts and Sciences, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Huan Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jing Xu
- College of Arts and Sciences, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
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2
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Ma S, Li X, Tao Q, Hu Q, Yang W, Kimatu BM, Ma G. The effect of in vitro digestion on the interaction between polysaccharides derived from Pleurotus eryngii and intestinal mucus. Food Sci Nutr 2024; 12:1318-1329. [PMID: 38370047 PMCID: PMC10867464 DOI: 10.1002/fsn3.3845] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Revised: 10/31/2023] [Accepted: 11/02/2023] [Indexed: 02/20/2024] Open
Abstract
Pleurotus eryngii polysaccharides (PEPs) have been proven to display multiple activities through digestive system action, from which the digestion products should first interact with intestinal mucus (MUC), followed by the function of intestinal cells. Hence, possible interacting characterizations between MUC and in vitro simulated digestion products of P. eryngii polysaccharides (DPEPs) and PEP were carried out in the present study. Results showed that both PEP and DPEP could significantly interact with MUC. Moreover, digestion can modify the interaction between polysaccharides and MUC; the degree of interaction also changes with time incrementing. Viscosity could be decreased after digesting. According to the zeta potential and stability analysis result, the digestive behavior could be regular and stable between polysaccharides and MUC interactions. Following fluorescence and infrared spectra, the structure of polysaccharides and mucin might be changed by digestion between polysaccharides and MUC. The study indicates that the interaction formed between DPEP and MUC might indirectly impact the exercise and immune activities of polysaccharides and influence the transportation of other nutrients. Overall, our results, the absorption and transport pathways of PEP, can be initially revealed and may provide a novel research viewpoint on the active mechanism of PEP in the intestinal tract.
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Affiliation(s)
- Sai Ma
- Collaborative Innovation Center for Modern Grain Circulation and Safety, Jiangsu Province Engineering Research Center of Edible Fungus Preservation and Intensive Processing, College of Food Science and EngineeringNanjing University of Finance and EconomicsNanjingChina
| | - Xinyi Li
- Collaborative Innovation Center for Modern Grain Circulation and Safety, Jiangsu Province Engineering Research Center of Edible Fungus Preservation and Intensive Processing, College of Food Science and EngineeringNanjing University of Finance and EconomicsNanjingChina
| | - Qi Tao
- Collaborative Innovation Center for Modern Grain Circulation and Safety, Jiangsu Province Engineering Research Center of Edible Fungus Preservation and Intensive Processing, College of Food Science and EngineeringNanjing University of Finance and EconomicsNanjingChina
| | - Qiuhui Hu
- Collaborative Innovation Center for Modern Grain Circulation and Safety, Jiangsu Province Engineering Research Center of Edible Fungus Preservation and Intensive Processing, College of Food Science and EngineeringNanjing University of Finance and EconomicsNanjingChina
| | - Wenjian Yang
- Collaborative Innovation Center for Modern Grain Circulation and Safety, Jiangsu Province Engineering Research Center of Edible Fungus Preservation and Intensive Processing, College of Food Science and EngineeringNanjing University of Finance and EconomicsNanjingChina
| | - Benard Muinde Kimatu
- College of Food Science and TechnologyNanjing Agricultural UniversityNanjingChina
- Department of Dairy and Food Science and TechnologyEgerton UniversityEgertonKenya
| | - Gaoxing Ma
- Collaborative Innovation Center for Modern Grain Circulation and Safety, Jiangsu Province Engineering Research Center of Edible Fungus Preservation and Intensive Processing, College of Food Science and EngineeringNanjing University of Finance and EconomicsNanjingChina
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3
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Li J, Janssen F, Verfaillie D, Brijs K, Delcour JA, Van Royen G, Wouters AGB. Varying precipitation conditions allow directing the composition and physical properties of soy protein concentrates. J Food Sci 2024; 89:925-940. [PMID: 38235999 DOI: 10.1111/1750-3841.16907] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2023] [Revised: 12/04/2023] [Accepted: 12/12/2023] [Indexed: 01/19/2024]
Abstract
Soy protein concentrates (SPCs) are common food ingredients. They typically contain 65% (w/w) protein and ∼30% (w/w) carbohydrate. SPCs can be obtained with various protein precipitation conditions. A systematic study of the impact of these different protein precipitation protocols on the SPC protein composition and physical properties is still lacking. Here, SPCs were prepared via three different protocols, that is, isoelectric (pH 3.5-5.5), aqueous ethanol (50%-70% [v/v]), and Ca2+ ion (5-50 mM) based precipitations, and analyzed for (protein) composition, protein thermal properties, dispersibility, and water-holding capacity. SPCs precipitated at pH 5.5 or by adding 15 mM Ca2+ ions had a lower 7S/11S globulin ratio (∼0.40) than that (∼0.50) of all other SPC samples. Protein in SPCs obtained by isoelectric precipitation denatured at a significantly higher temperature than those in ethanol- or Ca2+ -precipitated SPCs. Precipitation with 50%-60% (v/v) ethanol resulted in pronounced denaturation of 2S albumin and 7S globulin fractions in SPCs. Additionally, increasing the precipitation pH from 3.5 to 5.5 and increasing the Ca2+ ion concentration from 15 to 50 mM caused a strong decrease of both the dispersibility of the protein in SPC and its water-holding capacity at pH 7.0. In conclusion, this study demonstrates that the SPC production process can be directed to obtain ingredients with versatile protein physicochemical properties toward potential food applications. PRACTICAL APPLICATION: This study demonstrates that applying different protein precipitation protocols allows obtaining SPCs that vary widely in (protein) composition and physical properties (such as protein dispersibility and water-holding capacity). These varying traits can greatly influence the suitability of SPCs as functional ingredients for specific applications, such as the production of food foams, emulsions, gels, and plant-based meat alternatives. The generated knowledge may allow targeted production of SPCs for specific applications.
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Affiliation(s)
- Jiashu Li
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Frederik Janssen
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Diete Verfaillie
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Kristof Brijs
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Geert Van Royen
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Arno G B Wouters
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
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4
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Yang Y, Chen Q, Liu Q, Wang X, Bai W, Chen Z. Effect of High-Hydrostatic-Pressure Treatment on the Physicochemical Properties of Kafirin. Foods 2023; 12:4077. [PMID: 38002135 PMCID: PMC10670736 DOI: 10.3390/foods12224077] [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: 09/30/2023] [Revised: 11/08/2023] [Accepted: 11/08/2023] [Indexed: 11/26/2023] Open
Abstract
The kafirin derived from Jin Nuo 3 sorghum underwent a high-hydrostatic-pressure (HHP) treatment of 100, 300, and 600 MPa for 10 min to investigate alterations in its physicochemical attributes. The findings exhibited a reduction in protein solubility, declining from 83% to 62%, consequent to the application of the HHP treatment. However, this treatment did not lead to subunit-specific aggregation. The absorption intensity of UV light diminished, and the peak fluorescence absorption wavelength exhibited a shift from 342 nm to 344 nm, indicating an increased polarity within the amino acid microenvironment. In an aqueous solution, the specific surface area expanded from 294.2 m2/kg to 304.5 m2/kg, while the average particle-size value in a 70% ethanol solution rose to 26.3 nm. Conversely, the zeta-potential value decreased from 3.4 mV to 1.3 mV, suggesting a propensity for aggregation in ethanol solutions. A notable rise in the intermolecular β-sheet content to 21.06% was observed, along with a shift in the peak denaturation temperature from 76.33 °C to 86.33 °C. Additionally, the content of disulfide bonds increased to 14.5 μmol/g. Collectively, the application of the HHP treatment not only enhanced the thermal stability but also induced a more ordered secondary structure within the kafirin.
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Affiliation(s)
- Yajing Yang
- College of Food Science and Engineering, Shanxi Agricultural University, No. 1, Mingxian South Road, Taigu Direct, Jinzhong 030801, China; (Y.Y.); (Q.C.); (X.W.)
| | - Qiongling Chen
- College of Food Science and Engineering, Shanxi Agricultural University, No. 1, Mingxian South Road, Taigu Direct, Jinzhong 030801, China; (Y.Y.); (Q.C.); (X.W.)
| | - Qingshan Liu
- The Sorghum Research Institute, Shanxi Agricultural University, No. 238, Yunhua West Road, Yuci Direct, Jinzhong 030600, China; (Q.L.); (W.B.)
| | - Xiaowen Wang
- College of Food Science and Engineering, Shanxi Agricultural University, No. 1, Mingxian South Road, Taigu Direct, Jinzhong 030801, China; (Y.Y.); (Q.C.); (X.W.)
| | - Wenbin Bai
- The Sorghum Research Institute, Shanxi Agricultural University, No. 238, Yunhua West Road, Yuci Direct, Jinzhong 030600, China; (Q.L.); (W.B.)
| | - Zhenjia Chen
- College of Food Science and Engineering, Shanxi Agricultural University, No. 1, Mingxian South Road, Taigu Direct, Jinzhong 030801, China; (Y.Y.); (Q.C.); (X.W.)
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5
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Xin X, Zhang G, Xue H, Qiu W, Hu H, Tu Y, Zhao Y. Effects of ethanol treatment on the physicochemical properties, microstructure and protein structures of egg yolk gels. Food Chem 2023; 405:135041. [DOI: 10.1016/j.foodchem.2022.135041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 11/05/2022] [Accepted: 11/20/2022] [Indexed: 11/26/2022]
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6
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Chen X, Zhang Y, Zou Y, Li L, Yan J, Chen S, Zhang S, Zhu J. Heat-induced amorphous aggregates assembly of soy protein modulate in vitro digestibility of potato starch. Int J Biol Macromol 2023; 227:222-230. [PMID: 36509202 DOI: 10.1016/j.ijbiomac.2022.12.058] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2022] [Revised: 11/28/2022] [Accepted: 12/06/2022] [Indexed: 12/14/2022]
Abstract
This research focused on the characteristics of amorphous aggregates derived from soy protein (SPAA), and their effects on the structural, physicochemical, and digestive properties of potato starch (PS). The SPAA induced by different heating temperatures at pH 7.0 formed an inhomogeneous spherical structure. The presence of SPAA could improve the degree of short-range order of starch, increase thermal stability, reduce pasting viscosity and breakdown, and setback viscosity values of PS. For the PS complexed with SPAAs under simulated cooking conditions, the fraction of digested starch at 300 min (C300) decreased by 6-14 %, and rapid digestible starch content (RDS) decreased by 18-25 %, while the slowly digestible starch (SDS) and resistant starch (RS) increased by 0.4-3 % and 15-23 %, respectively. The SPAA at higher temperature treatment (SPAA130) reduced digestive rate coefficient (k) values more significantly than SPAA at a lower temperature (SPAA70, SPAA90, SPAA110). And the SPAA had no inhibitory effect on α-amylase. The results of this study would significantly contribute to expanding the theoretical information about protein regulation in starch digestion and promoting the development of healthy foods with digestion-resistant properties.
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Affiliation(s)
- Xu Chen
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China.
| | - Yuge Zhang
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China; College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Yuan Zou
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Lin Li
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Jingkun Yan
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Siqian Chen
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Shuyan Zhang
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Jie Zhu
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China.
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7
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ZHAO F, LIU X, LIAN M, YANG Y, LI C, XU H, CAO W, ZHENG L, DONG H, WANG W. Effects of high hydrostatic pressure on physicochemical and functional properties of soybean protein isolate. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.95422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Fei ZHAO
- Weifang University of Science and Technology, China; Weifang University of Science and Technology, China
| | - Xuemei LIU
- All-China Federation of Supply and Marketing Co-operatives, China
| | - Meng LIAN
- Weifang University of Science and Technology, China
| | - Yongqi YANG
- Weifang University of Science and Technology, China
| | - Chunlei LI
- Weifang University of Science and Technology, China
| | - Haicheng XU
- Weifang University of Science and Technology, China
| | - Wenchao CAO
- Weifang University of Science and Technology, China
| | - Limin ZHENG
- Weifang University of Science and Technology, China; Weifang University of Science and Technology, China
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8
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Sun J, Zhou R, Qian H, Li Y, Zhang H, Qi X, Wang L. Investigation the influences of water-extractable and water-unextractable arabinoxylan on the quality of whole wheat you-tiao and its mechanism. Food Chem 2022; 386:132809. [PMID: 35364498 DOI: 10.1016/j.foodchem.2022.132809] [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: 08/04/2021] [Revised: 03/01/2022] [Accepted: 03/23/2022] [Indexed: 11/17/2022]
Abstract
This research aimed to investigate the effects of water-extractable arabinoxylan (WEAX) and water-unextractable arabinoxylan (WUAX) on the quality of you-tiao. In this work, the interactions between different amounts of AX and wheat gluten were extensively evaluated during frying treatment. The results showed that WEAX impaired the surface hydrophobicity of gluten and improved its solubility, while WUAX had the opposite effect. The fluorescence spectra revealed that WEAX and WUAX changed the conformation of gluten molecules. Besides, chemical interaction measurement indicated that WEAX and WUAX prevented the formation of partial disulfide bonds and inhibited the thermal aggregation of gluten proteins. In summary, the results indicated that WEAX partly improved the properties of you-tiao. Meanwhile, WUAX reduced the dough's oil content and specific volume, resulting in you-tiao with poor quality.
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Affiliation(s)
- Juan Sun
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Ruoxin Zhou
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Haifeng Qian
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Yan Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Hui Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Xiguang Qi
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Li Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
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Guo J, Xu J, Chen J. Study on the Interaction Mechanism Between Soybean Protein Isolates and Lemon Flavor: Isomerization and Degradation of Citral. Front Nutr 2022; 9:929023. [PMID: 35938129 PMCID: PMC9355578 DOI: 10.3389/fnut.2022.929023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Accepted: 05/26/2022] [Indexed: 11/13/2022] Open
Abstract
By headspace solid-phase microextraction/gas chromatography-mass spectrometry, the effects of 1% (w/v) alcohol denatured soybean protein isolates (L-SPI), native soybean protein isolates (N-SPI), as well as the thermal denaturation of soybean protein isolates (H-SPI) on low concentration (24 μmol/L) of citral was studied in aqueous. The results shows that the SPI could catalyze citral isomerization and yield methyl heptenone and acetaldehyde by inverse aldol condensation degradation. 3-Hydroxycitronelloal was formed as an intermediate in this reaction. The catalytic efficiency of the L-SPI was higher than that of N-SPI, whereas the catalytic efficiency of H-SPI was the lowest. Additionally, it shows that the catalytic efficiency increased as the pH increased. The catalytic efficiency of 7S (Soybean β-Conglycinin) was greater than that of 11S (Soy bean Proglycinin).
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Affiliation(s)
- Jun Guo
- College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, China
- Department of Chemistry and Material Engineering, Chizhou University, Chizhou, China
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jicheng Xu
- College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, China
- Department of Chemistry and Material Engineering, Chizhou University, Chizhou, China
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
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10
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Dai H, Zhan F, Chen Y, Shen Q, Geng F, Zhang Z, Li B. Improvement of the solubility and emulsification of rice protein isolate by the
pH
shift treatment. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15834] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Hongmin Dai
- College of Food Science and Technology Huazhong Agricultural University Wuhan 430070 China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University) Ministry of Education Wuhan 430070 China
| | - Fuchao Zhan
- College of Food Science and Technology Huazhong Agricultural University Wuhan 430070 China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University) Ministry of Education Wuhan 430070 China
| | - Yijie Chen
- College of Food Science and Technology Huazhong Agricultural University Wuhan 430070 China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University) Ministry of Education Wuhan 430070 China
| | - Qian Shen
- College of Food Science and Technology Huazhong Agricultural University Wuhan 430070 China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University) Ministry of Education Wuhan 430070 China
| | - Fang Geng
- College of Food and Biological Engineering Chengdu University No. 2025 Chengluo Avenue Chengdu 610106 China
| | - Ziyang Zhang
- College of Sanquan Xinxiang Medical University Henan 453003 China
| | - Bin Li
- College of Food Science and Technology Huazhong Agricultural University Wuhan 430070 China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University) Ministry of Education Wuhan 430070 China
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11
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Li Z, Deng S, Chen J. Surface Modification via Dielectric Barrier Discharge Atmospheric Cold Plasma (DBD-ACP): Improved Functional Properties of Soy Protein Film. Foods 2022; 11:foods11091196. [PMID: 35563919 PMCID: PMC9099683 DOI: 10.3390/foods11091196] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Revised: 04/15/2022] [Accepted: 04/18/2022] [Indexed: 02/04/2023] Open
Abstract
Atmospheric cold plasma (ACP), a novel technology, has been widely adopted as an efficient approach in surface modification of the film. The effect of ACP treatment on the physicochemical and structural properties of soy protein film were investigated. As a result, the optimal conditions for the preparation of the film were determined for soy protein (10%), glycerol (2.8%), ACP treatment at 30 kV for 3 min, on the basis of elongation at the break, and water vapor permeability. Under the optimal conditions, the ACP–treated films exhibited enhanced polarity according to the increased values of solubility, swelling index, and moisture content, compared with the untreated counterpart. An increase in the hydrophilicity is also confirmed by the water contact angle analysis, which decreased from 87.9° to 77.2° after ACP pretreatment. Thermostability was also improved by ACP exposure in terms of DSC analysis. SEM images confirmed the tiny pores and cracks on the surface of film could be lessened by ACP pretreatment. Variations in the Fourier transform infrared spectroscopy indicated that some hydrophilic groups were formed by ACP pretreatment. Atomic force microscopy data revealed that the roughness of soy protein film which was pretreated by ACP was lower than that of the control group, with an Rmax value of 88.4 nm and 162.7 nm for the ACP- treated and untreated samples, respectively. The soy protein film was characterized structurally by FT–IR and DSC, and morphological characterization was done by SEM and AFM. The soy protein film modified by ACP was more stable than the control group. Hence, the great potential in improving the properties of the film enables ACP treatment to be a feasible and promising alternative to other modification methods.
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Affiliation(s)
- Zhibing Li
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, Collaborative Innovation Center of Seafood Deep Processing, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China; (Z.L.); (S.D.)
| | - Shanggui Deng
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, Collaborative Innovation Center of Seafood Deep Processing, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China; (Z.L.); (S.D.)
| | - Jing Chen
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, Collaborative Innovation Center of Seafood Deep Processing, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China; (Z.L.); (S.D.)
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, Zhoushan 316022, China
- Correspondence:
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12
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Xie D, Deng F, Shu J, Zhu C, Hu X, Luo S, Liu C. Impact of the frying temperature on protein structures and physico‐chemical characteristics of fried surimi. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15741] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Dongfei Xie
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
| | - Fenghong Deng
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
| | - Jingxiang Shu
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
| | - Chunyan Zhu
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
- Ganzhou Quanbiao Biological Technology Co, Ltd Ganzhou High‐tech Industrial Development Zone No. 18 Xijin Avenue Ganzhou 341000 China
| | - Xiuting Hu
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
| | - Shunjing Luo
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
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Yu Z, Guo H, Liu C, Wang R, Zhang L, Zhang X, Chen Y. Ultrasound accelerates pickling of reduced-sodium salted duck eggs: an insight into the effect on physicochemical, textural and structural properties. Food Res Int 2022; 156:111318. [DOI: 10.1016/j.foodres.2022.111318] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 04/25/2022] [Accepted: 04/26/2022] [Indexed: 01/08/2023]
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14
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Boukil A, Marciniak A, Mezdour S, Pouliot Y, Doyen A. Effect of High Hydrostatic Pressure Intensity on Structural Modifications in Mealworm (Tenebrio molitor) Proteins. Foods 2022; 11:foods11070956. [PMID: 35407046 PMCID: PMC8997566 DOI: 10.3390/foods11070956] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 03/14/2022] [Accepted: 03/22/2022] [Indexed: 12/10/2022] Open
Abstract
Processing edible insects into protein extracts may improve consumer acceptability. However, a better understanding of the effects of food processing on the proteins is needed to facilitate their incorporation into food matrices. In this study, soluble proteins from Tenebrio molitor (10% w/v) were pressurized using high hydrostatic pressure (HHP) at 70–600 MPa for 5 min and compared to a non-pressurized control (0.1 MPa). Protein structural modifications were evaluated using turbidity measurement, particle-size distribution, intrinsic fluorescence, surface hydrophobicity, gel electrophoresis coupled with mass spectrometry, and transmission electron microscopy (TEM). The observed decrease in fluorescence intensity, shift in the maximum emission wavelength, and increase in surface hydrophobicity reflected the unfolding of mealworm proteins. The formation of large protein aggregates consisting mainly of hexamerin 2 and ⍺-amylase were confirmed by protein profiles on gel electrophoresis, dynamic light scattering, and TEM analysis. The typical aggregate shape and network observed by TEM after pressurization indicated the potential involvement of myosin and actin in aggregate formation, and these were detected by mass spectrometry. For the first time, the identification of mealworm proteins involved in protein aggregation phenomena under HHP was documented. This work is the first step in understanding the mealworm protein–protein interactions necessary for the development of innovative insect-based ingredients in food formulations.
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Affiliation(s)
- Abir Boukil
- Department of Food Science, Université Laval, Quebec, QC G1V 0A6, Canada; (A.B.); (Y.P.)
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada
| | - Alice Marciniak
- Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada;
| | - Samir Mezdour
- AgroParisTech, UMR782 Paris Saclay Food and Bioproduct Engineering, 1 Rue des Olympiades, 91077 Massy, France;
| | - Yves Pouliot
- Department of Food Science, Université Laval, Quebec, QC G1V 0A6, Canada; (A.B.); (Y.P.)
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada
| | - Alain Doyen
- Department of Food Science, Université Laval, Quebec, QC G1V 0A6, Canada; (A.B.); (Y.P.)
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada
- Correspondence:
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15
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Wen C, Liu G, Ren J, Deng Q, Xu X, Zhang J. Current Progress in the Extraction, Functional Properties, Interaction with Polyphenols, and Application of Legume Protein. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:992-1002. [PMID: 35067056 DOI: 10.1021/acs.jafc.1c07576] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Legume protein can replace animal-derived protein because of its high protein content, low price, lack of cholesterol, complete amino acids, and requirements of vegetarianism. Legume protein has not only superior functional properties but also high biological activities. Therefore, it is widely used in the food industry. However, there are few studies on the comprehensive overview of legume protein. In this review, the extraction, functional properties, interaction with polyphenols, application of legume protein, and activities of their peptides were comprehensively reviewed. Legume proteins are mainly composed of globulin and albumin. The methods of protein extraction from legumes mainly include wet separation (alkali solution and acid precipitation, salt extraction, enzyme extraction, and ultrasonic-assisted extraction) and dry separation (electrostatic separation). Besides, various factors (heat, pH, and concentration) could significantly affect the functional properties of legume protein. Some potential modification technologies could further improve the functionality and quality of these proteins. Moreover, the application of legume protein and the effects of polyphenols on structural properties of legume-derived protein were concluded. Furthermore, the bioactivities of peptides from legume proteins were discussed. To improve the bioactivity, bioavailability, and commercial availability of legume-derived protein and peptides, future studies need to further explore new preparation methods and potential new activities of legume-derived proteins and active peptides. This review provides a real-time reference for further research on the application of legume protein in the food industry. In addition, this review provides a new reference for the development of legume-derived protein functional foods and potential therapeutic agents.
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Affiliation(s)
- Chaoting Wen
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Guoyan Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Jiaoyan Ren
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510641, People's Republic of China
| | - Qianchun Deng
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Wuhan, Hubei 430062, People's Republic of China
| | - Xin Xu
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Jixian Zhang
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, People's Republic of China
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16
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Effects of High Hydrostatic Pressure Treatment: Characterization of Eel (Anguilla japonica) Surimi, Structure, and Angiotensin-Converting Enzyme Inhibitory Activity of Myofibrillar Protein. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02658-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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17
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Tang CH. Assembly of food proteins for nano- encapsulation and delivery of nutraceuticals (a mini-review). Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106710] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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18
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Tang CH. Nano-architectural assembly of soy proteins: A promising strategy to fabricate nutraceutical nanovehicles. Adv Colloid Interface Sci 2021; 291:102402. [PMID: 33752139 DOI: 10.1016/j.cis.2021.102402] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2021] [Revised: 03/11/2021] [Accepted: 03/14/2021] [Indexed: 12/15/2022]
Abstract
Use of protein-based nanovehicles has been well recognized to be one of the most effective strategies to improve water dispersibility, stability and bioavailability of nutraceuticals or bioactive ingredients. Thanks to their health-benefiting effects and unique assembly behavior, soy proteins seem to be the perfect food proteins for fabricating nanovehicles in this regard. This review presents the state-of-art knowledge about the assembly of soy proteins into nano-architectures, e. g., nanoparticles, nanocomplexes or nanogels, induced by different physicochemical strategies and approaches. The strategies to trigger the assembly of soy proteins into a variety of nano-architectures are highlighted and critically reviewed. Such strategies include heating, enzymatic hydrolysis, pH shift, urea or ethanol treatment, reduction, and static high pressure treatment. The self-assembly behavior of soy proteins (native or denatured) is also reviewed. Besides the assembly of proteins alone, soy proteins can co-assemble with polysaccharides to form versatile nano-architectures, through different processes, e.g., heating or ultrasonication. Finally, recent progress in the development of assembled soy protein nano-architectures as nanovehicles for hydrophobic nutraceuticals is briefly summarized. With the fast increasing health awareness for natural and safe functional foods, this review is of crucial relevance for providing an important strategy to develop a kind of novel soy protein-based functional foods with dual-function health effects from soy proteins and nutraceuticals.
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Zhang W, Liu C, Zhao J, Ma T, He Z, Huang M, Wang Y. Modification of structure and functionalities of ginkgo seed proteins by pH-shifting treatment. Food Chem 2021; 358:129862. [PMID: 33940296 DOI: 10.1016/j.foodchem.2021.129862] [Citation(s) in RCA: 40] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2020] [Revised: 03/26/2021] [Accepted: 03/29/2021] [Indexed: 12/11/2022]
Abstract
Modification and improvement of protein functionalities are important for expanding the applications of proteins in food. The objective of this study was to investigate the effects of pH-shifting treatments on the structural and functional properties of ginkgo seed protein isolate (GSPI). GSPI was exposed to acidic (pH 2.0-4.0) and basic (pH 10.0-12.0) pHs for 0, 0.5, 1, 2, and 4 h and subsequently neutralized for refolding. The pH-shifting treatments significantly increased GSPI solubility by 43-141% except for the treatment at pH 2.0, which decreased protein solubility by 16-39%. All pH-shifting treatments more than doubled the surface hydrophobicity of GSPI and significantly improved the emulsifying activity. The highest emulsifying activity was observed in the pH 2.0-treated GSPI, which was 4.9-fold higher than the control. Acid-induced GSPI degradation likely promoted protein adsorption to the oil-water interface. In summary, the pH-shifting-modified GSPI may serve as a promising emulsifier in various food systems.
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Affiliation(s)
- Weiwei Zhang
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Changqi Liu
- School of Exercise and Nutritional Sciences, San Diego State University, San Diego, CA 92182, USA
| | - Jing Zhao
- School of Kinesiology, Nutrition, and Food Science, California State University, Los Angeles, CA 90032, USA
| | - Tianyi Ma
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Zhendong He
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Meigui Huang
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Yaosong Wang
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China.
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20
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Yang Y, He S, Zhang Y, Li X, Liu H, Li Q, Cao X, Ye Y, Sun H. Comparison of crude prolamins from seven kidney beans (Phaseolus vulgaris L.) based on composition, structure and functionality. Food Chem 2021; 357:129748. [PMID: 33892353 DOI: 10.1016/j.foodchem.2021.129748] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2020] [Revised: 03/25/2021] [Accepted: 04/04/2021] [Indexed: 01/04/2023]
Abstract
Ethanol protocol, two-step protocol and enzymatic extraction were used to extract prolamins from seven kidney beans (P. vulgaris L.) compared with Osborne protocol. 70-80% (v/v) ethanol concentrations were beneficial to the extraction, and two-step protocol was conducive to higher prolamin content. Varied protein subunits were observed in electrophoresis profiles, and further differences in composition were identified by LC-MS/MS while potential functions were annotated. Stronger hydrophobicity was found with prolamins enrichment from light speckled kidney bean (LSKB), black speckled kidney bean (BSKB), and red kidney bean (RKB), which was negative correlation with α-helix content based on the principal component analysis (PCA). The crude prolamins from the two kinds of white kidney beans possessed higher sulfhydryl and exhibited better water holding capacity (WHC), while higher oil absorption capacity (OAC) was observed in LSKB, BSKB, and RKB. Compared with zein, kidney bean prolamins could be used as food packaging materials due to hydrophobicity.
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Affiliation(s)
- Yufei Yang
- School of Food and Biological Engineering, Engineering Research Center of Bio-process of Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, PR China
| | - Shudong He
- School of Food and Biological Engineering, Engineering Research Center of Bio-process of Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, PR China.
| | - Yi Zhang
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Ste-Anne-de-Bellevue H9X 3V9, Québec, PR, Canada
| | - Xingjiang Li
- School of Food and Biological Engineering, Engineering Research Center of Bio-process of Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, PR China
| | - Haiyan Liu
- Sichuan Huamei Pharmaceutical Co., Ltd., Chengdu Sanojon Pharmaceutical Group, Chengdu 610045, Sichuan, PR China; Dairy Nutrition and Function, Key Laboratory of Sichuan Province, Chengdu 610000, Sichuan, PR China
| | - Qiming Li
- Dairy Nutrition and Function, Key Laboratory of Sichuan Province, Chengdu 610000, Sichuan, PR China
| | - Xiaodong Cao
- School of Food and Biological Engineering, Engineering Research Center of Bio-process of Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, PR China
| | - Yongkang Ye
- School of Food and Biological Engineering, Engineering Research Center of Bio-process of Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, PR China
| | - Hanju Sun
- School of Food and Biological Engineering, Engineering Research Center of Bio-process of Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, PR China
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21
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Hou Z, Chen S, Ye X. High pressure processing accelarated the release of RG-I pectic polysaccharides from citrus peel. Carbohydr Polym 2021; 263:118005. [PMID: 33858565 DOI: 10.1016/j.carbpol.2021.118005] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2021] [Revised: 03/25/2021] [Accepted: 03/25/2021] [Indexed: 11/15/2022]
Abstract
High pressure processing (HPP) has become a promising strategy for extracting bioactive constituents. In this study, the impact of HPP treatment at various pH values (2.0, 8.0, and 12.0) on the macromolecular, structural, antioxidant capacity, rheological characteristics and gel properties of citrus pectic polysaccharide was investigated. The results showed that pressure and pH significantly affected the yield and Rhamnogalacturonan I (RG-I) characterizations. The yields of high pressure extraction at pH 12 (28.13 %-33.95 %) were significantly higher than the yields at pH 2 (14.85 %-16.11 %) and pH 8 (8.75 %-9.65 %). The yield of HPP (500 MPa/10 min) assisted alkali extraction is more than 2 times of that of HPP assisted acid extraction. The RG-I structure ratio of HPP-alkali extraction pectic polysaccharide (74.51 %) was significantly higher than that of traditional pectin (41.83 %). The results showed that HPP assisted alkali is a potential pectic polysaccharide extraction technology.
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Affiliation(s)
- Zhiqiang Hou
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, China
| | - Shiguo Chen
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou, 310058, China; Ningbo Research Institute, Zhejiang University, Hangzhou, 315100, China.
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou, 310058, China; Ningbo Research Institute, Zhejiang University, Hangzhou, 315100, China
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22
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Tang CH. Strategies to utilize naturally occurring protein architectures as nanovehicles for hydrophobic nutraceuticals. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106344] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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23
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Ethanol induced changes in structural, morphological, and functional properties of whey proteins isolates: Influence of ethanol concentration. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106379] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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24
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Zhao HS, Ma Z, Jing P. Interaction of soy protein isolate fibrils with betalain from red beetroots: Morphology, spectroscopic characteristics and thermal stability. Food Res Int 2020; 135:109289. [DOI: 10.1016/j.foodres.2020.109289] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2019] [Revised: 04/29/2020] [Accepted: 04/30/2020] [Indexed: 12/11/2022]
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25
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Low pH-shifting treatment would improve functional properties of black turtle bean (Phaseolus vulgaris L.) protein isolate with immunoreactivity reduction. Food Chem 2020; 330:127217. [PMID: 32521404 DOI: 10.1016/j.foodchem.2020.127217] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2020] [Revised: 05/27/2020] [Accepted: 05/31/2020] [Indexed: 01/10/2023]
Abstract
Low pH-shifting was firstly applied in the black turtle bean (Phaseolus vulgaris L.) protein isolate treatment by acidic (pH 1.0-3.0) buffer incubation for 8 h, then was adjusted to pH 7.2 and kept 3 h for protein stabilizing. Mild loss of secondary structure was confirmed in the protein isolate after low pH-shifting treatment by CD and FT-IR analyses. Intrinsic fluorescence, UV spectra, surface hydrophobicity, SH content and SDS-PAGE analyses indicated the protein conformation was unfolded with the exposure of much more buried hydrophobic residues, which would result in the enhancement of emulsifying properties, foaming properties and fat holding capacity, and lead to the reduction of solubility and water holding capacity. Furthermore, lower immunoreactivity was observed by the ELISA, and improved digestibility was found in in vitro digestion assay. Our results suggested the low pH-shifting treatments would broaden the application of bean protein isolate with better hydrophobic processing functions and safety.
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26
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Combined effects of pH and thermal treatments on IgE-binding capacity and conformational structures of lectin from black kidney bean (Phaseolus vulgaris L.). Food Chem 2020; 329:127183. [PMID: 32521427 DOI: 10.1016/j.foodchem.2020.127183] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2019] [Revised: 05/27/2020] [Accepted: 05/28/2020] [Indexed: 12/13/2022]
Abstract
Combined effects of pH and thermal treatments on black kidney bean lectin (BKBL) were investigated by response surface methodology (RSM). Low-pH (1.0, 2.0, 3.0) incubation decreased hemagglutination activity (HA) and IgE-binding capacity, but the activities would be restored when the lectin was treated by pH shifting to 7.2. Conformational structure analyses indicated that low-pH induced protein unfolding and pH-shifting treatment resulted in a limited structural rearrangement. Mild heating, such as 60 °C for 3 min, slightly increased the HA and IgE-binding activities of pH shifted BKBL, but no obvious effects in the pH 1.0 incubated BKBL. High-temperature and long-time treatment might induce the protein aggregation, further decreased HA and IgE-binding capacities. RSM results showed both IgE-binding capacity and HA were the lowest under the combination of pH 1.0 incubation with 80 °C heating for 15 min or pH shifting from 1.0 to 7.2 with 100 °C heating for 10 min.
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27
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Zhou R, Sun J, Qian H, Li Y, Zhang H, Qi X, Wang L. Effect of the frying process on the properties of gluten protein of you-tiao. Food Chem 2020; 310:125973. [DOI: 10.1016/j.foodchem.2019.125973] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2019] [Revised: 10/14/2019] [Accepted: 11/27/2019] [Indexed: 01/06/2023]
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28
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Effects of high hydrostatic pressure combined with heat treatment on the antigenicity and conformation of β-conglycinin. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03472-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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29
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Liu L, Zeng J, Sun B, Zhang N, He Y, Shi Y, Zhu X. Ultrasound-Assisted Mild Heating Treatment Improves the Emulsifying Properties of 11S Globulins. Molecules 2020; 25:molecules25040875. [PMID: 32079191 PMCID: PMC7070368 DOI: 10.3390/molecules25040875] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2020] [Revised: 02/13/2020] [Accepted: 02/14/2020] [Indexed: 11/16/2022] Open
Abstract
Ultrasonic technology is often used to modify proteins. Here, we investigated the effects of ultrasound alone or in combination with other heating methods on emulsifying properties and structure of glycinin (11S globulin). Structural alterations were assessed with Sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE), intrinsic fluorescence spectroscopy, ultraviolet (UV) absorption spectroscopy, and Fourier transform infrared (FTIR) spectroscopy. The size distribution and zeta-potential of 11S globulin were evaluated with a particle size analyzer. An SDS-PAGE analysis showed no remarkable changes in the primary structure of 11S globulin. Ultrasound treatment disrupted the 11S globulin aggregates into small particles with uniform size, narrowed their distribution and increased their surface charge density. Fluorescent spectroscopy and second-derivative UV spectroscopy revealed that ultrasound coupled with heating induced partial unfolding of 11S globulin, increasing its flexibility and hydrophobicity. FTIR further showed that the random coil and α-helix contents were higher while β-turn and β-sheet contents were lower in ultrasound combined with heating group compared to the control group. Consequently, the oil-water interface entirely distributed protein and reduced the surface tension. Moreover, ultrasound combined with heating at 60 °C increased the emulsifying activity index and emulsifying stability index of 11S globulins by 6.49-folds and 2.90-folds, respectively. These findings suggest that ultrasound combined with mild heating modifies the emulsification properties of 11S globulin.
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Affiliation(s)
| | | | | | | | | | - Yanguo Shi
- Correspondence: (Y.S.); (X.Z.); Tel.: +86-136-0368-1425 (Y.S.); +86-138-4510-7825 (X.Z.)
| | - Xiuqing Zhu
- Correspondence: (Y.S.); (X.Z.); Tel.: +86-136-0368-1425 (Y.S.); +86-138-4510-7825 (X.Z.)
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30
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Peng LP, Xu YT, Li XT, Tang CH. Improving the emulsification of soy β-conglycinin by alcohol-induced aggregation. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105307] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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31
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Pan D, Tang B, Liu H, Li Z, Ma R, Peng Y, Wu X, Che L, He N, Ling X, Wang Y. Effect of High Hydrostatic Pressure (HHP) Processing on Immunoreactivity and Spatial Structure of Peanut Major Allergen Ara h 1. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02382-z] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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32
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A Study of Structural Change During In Vitro Digestion of Heated Soy Protein Isolates. Foods 2019; 8:foods8120594. [PMID: 31756907 PMCID: PMC6963817 DOI: 10.3390/foods8120594] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2019] [Revised: 11/13/2019] [Accepted: 11/15/2019] [Indexed: 11/17/2022] Open
Abstract
Use of soy protein isolate (SPI) as the encapsulating material in emulsions is uncommon due to its low solubility and emulsification potential. The aim of this study was to improve these properties of SPI via heat treatment-induced modifications. We modified SPI under various heating conditions and demonstrated the relationship between structure and in vitro digestibility in simulated gastric fluid by means of Sodium Dodecyl Sulphide-Polyacrylamide Gel Electrophoresis (SDS-PAGE) and Raman spectroscopy. It was found that the degree of hydrolysis (DH) of SPI increased and then decreased upon increasing exposure to heat. Different subunits of conglycinin were digested and degraded by pepsin. Heat treatment improved digestion characteristics that would reduce e the unnecessary loss of protein, offering potential for the efficient delivery of nutrients in nanoemulsions. These results could have significant relevance for research groups that are interested in the biological interactions and activity of functional SPI.
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33
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Tang CH. Nanostructured soy proteins: Fabrication and applications as delivery systems for bioactives (a review). Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.012] [Citation(s) in RCA: 88] [Impact Index Per Article: 17.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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34
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Liu LL, Li XT, Zhang N, Tang CH. Novel soy β-conglycinin nanoparticles by ethanol-assisted disassembly and reassembly: Outstanding nanocarriers for hydrophobic nutraceuticals. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.042] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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35
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Effects of high hydrostatic pressure on structural and physical properties of nisin-SPI film. Int J Biol Macromol 2018; 111:976-982. [DOI: 10.1016/j.ijbiomac.2018.01.128] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2017] [Revised: 01/18/2018] [Accepted: 01/18/2018] [Indexed: 11/22/2022]
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36
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Eco-innovative technologies for extraction of proteins for human consumption from renewable protein sources of plant origin. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.03.010] [Citation(s) in RCA: 149] [Impact Index Per Article: 24.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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37
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Wei CL, Lu W, Yang J, Wang MP, Yang XQ, Wang JM. Physicochemical properties of soy protein prepared by enzyme-assisted countercurrent extraction. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13716] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Cui-Lan Wei
- National Engineering Laboratory of Wheat and Corn Further Processing; School of Food Science and Engineering; South China University of Technology; Guangzhou 510640 China
| | - Wei Lu
- School of Biological Engineering and Food Science; Hubei University of Technology; Wuhan 430064 China
| | - Juan Yang
- School of Chemistry and Chemical Engineering; Lingnan Normal University; Zhanjiang 524048 China
| | - Ming-Ping Wang
- National Engineering Laboratory of Wheat and Corn Further Processing; School of Food Science and Engineering; South China University of Technology; Guangzhou 510640 China
| | - Xiao-Quan Yang
- National Engineering Laboratory of Wheat and Corn Further Processing; School of Food Science and Engineering; South China University of Technology; Guangzhou 510640 China
| | - Jin-Mei Wang
- National Engineering Laboratory of Wheat and Corn Further Processing; School of Food Science and Engineering; South China University of Technology; Guangzhou 510640 China
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38
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High hydrostatic pressure (HHP) effects on antigenicity and structural properties of soybean β-conglycinin. Journal of Food Science and Technology 2017; 55:630-637. [PMID: 29391627 DOI: 10.1007/s13197-017-2972-2] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/15/2017] [Accepted: 11/20/2017] [Indexed: 10/18/2022]
Abstract
In this study, the effect of high hydrostatic pressure (HHP) on antigenicity, free sulfhydryl group (SH) content, hydrophobicity (Ho), fluorescence intensity and circular dichroism data of soybean β-conglycinin was studied. The antigenicity of soybean β-conglycinin was decreased significantly at pressures 200-400 MPa. The antigenicity inhibition rate of β-conglycinin declined from 92.72 to 55.15%, after being treated at 400 MPa for 15 min. Results indicated that free sulphydryl (SH) groups and surface Ho of β-conglycinin were significantly increased at pressures 200-400 MPa and 5-15 min, whereas these properties decreased at the treatments above 400 MPa and 15 min. The maximum fluorescence intensity was noticed at 400 MPa and 15 min. The circular dichroism data analysis revealed that the amount of β-turns and unordered structure significantly increased, while the content of α-helix1 and β-strand1 noticeably decreased. These results provide evidence that HHP-induced the structural modification of β-conglycinin and could alter the antigenicity of β-conglycinin.
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39
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Leite Júnior BRDC, Tribst AAL, Grant NJ, Yada RY, Cristianini M. Biophysical evaluation of milk-clotting enzymes processed by high pressure. Food Res Int 2017; 97:116-122. [PMID: 28578031 DOI: 10.1016/j.foodres.2017.03.042] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2017] [Revised: 03/23/2017] [Accepted: 03/23/2017] [Indexed: 10/19/2022]
Abstract
High pressure processing (HPP) is able to promote changes in enzymes structure. This study evaluated the effect of HP on the structural changes in milk-clotting enzymes processed under activation conditions for recombinant camel chymosin (212MPa/5min/10°C), calf rennet (280MPa/20min/25°C), bovine rennet (222MPa/5min/23°C), and porcine pepsin (50MPa/5min/20°C) and under inactivation conditions for all enzymes (600MPa/10min/25°C) including the protease from Rhizomucor miehei. In general, it was found that the HPP at activation conditions was able to increase the intrinsic fluorescence of samples with high pepsin concentration (porcine pepsin and bovine rennet), increase significantly the surface hydrophobicity and induce changes in secondary structure of all enzymes. Under inactivation conditions, increases in surface hydrophobicity and a reduction of intrinsic fluorescence were observed, suggesting a higher exposure of hydrophobic sites followed by water quenching of Trp residues. Moreover, changes in secondary structure were observed (with minor changes seen in Rhizomucor miehei protease). In conclusion, HPP was able to unfold milk-clotting enzymes even under activation conditions, and the porcine pepsin and bovine rennet were more sensitive to HPP.
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Affiliation(s)
- Bruno Ricardo de Castro Leite Júnior
- Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Monteiro Lobato, 80. PO Box 6121, 13083-862 Campinas, SP, Brazil
| | - Alline Artigiani Lima Tribst
- Center of Studies and Researches in Food (NEPA), University of Campinas (UNICAMP), Albert Einstein, 291, 13083-852 Campinas, SP, Brazil
| | - Nicholas J Grant
- Faculty of Land and Food Systems, The University of British Columbia (UBC), MacMillan Building 248, 2357 Main Mall, Vancouver, British Columbia V6T 1Z4, Canada
| | - Rickey Y Yada
- Faculty of Land and Food Systems, The University of British Columbia (UBC), MacMillan Building 248, 2357 Main Mall, Vancouver, British Columbia V6T 1Z4, Canada
| | - Marcelo Cristianini
- Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Monteiro Lobato, 80. PO Box 6121, 13083-862 Campinas, SP, Brazil.
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40
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Queirós RP, Saraiva JA, da Silva JAL. Tailoring structure and technological properties of plant proteins using high hydrostatic pressure. Crit Rev Food Sci Nutr 2017; 58:1538-1556. [DOI: 10.1080/10408398.2016.1271770] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Rui P. Queirós
- QOPNA - Organic Chemistry, Natural and Agro-Food Products Research Unit, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Jorge A. Saraiva
- QOPNA - Organic Chemistry, Natural and Agro-Food Products Research Unit, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - José A. Lopes da Silva
- QOPNA - Organic Chemistry, Natural and Agro-Food Products Research Unit, Department of Chemistry, University of Aveiro, Aveiro, Portugal
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41
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Liu C, Cheng F, Yang X. Inactivation of Soybean Trypsin Inhibitor by Epigallocatechin Gallate: Stopped-Flow/Fluorescence, Thermodynamics, and Docking Studies. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:921-929. [PMID: 28099027 DOI: 10.1021/acs.jafc.6b04789] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Tea is one of the most widely daily consumed beverages all over the world, and it is usually consumed with milk and/or soy milk. However, very few researches have studied the interactions between tea polyphenols (TPs) and soy milk proteins as compared with milk proteins. Here, we reported that epigallocatechin gallate (EGCG), a major component of TPs, can effectively inhibit the inhibitory activity of Kunitz trypsin inhibitor (KTI, a major antinutrient in soy milk). The mechanism of inactivation of KTI by EGCG was investigated by stopped-flow/fluorescence, thermodynamics, and docking studies. The results indicated that EGCG binds KTI via both hydrophobic and hydrophilic interactions with an association constant of 6.62 × 105 M-1 to form a 1:1 complex. Molecular docking showed the participation of amino acids includes three amino acid residues (Asn13, Pro72, and Trp117) near the reactive site of KTI, which may prevent KTI from contacting trypsin and hence inactivate KTI.
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Affiliation(s)
- Chun Liu
- Research and Development Center of Food Proteins, School of Food Science and Engineering, South China University of Technology , Guangzhou 510640, People's Republic of China
| | - Fenfen Cheng
- Research and Development Center of Food Proteins, School of Food Science and Engineering, South China University of Technology , Guangzhou 510640, People's Republic of China
| | - Xiaoquan Yang
- Research and Development Center of Food Proteins, School of Food Science and Engineering, South China University of Technology , Guangzhou 510640, People's Republic of China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology , Guangzhou 510640, People's Republic of China
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42
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Savadkoohi S, Bannikova A, Mantri N, Kasapis S. Structural modification in condensed soy glycinin systems following application of high pressure. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2014.07.028] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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43
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Liu C, Cheng F, Wan Z, Zou Y, Wang J, Guo J, Yang X. Fabrication and delivery properties of soy Kunitz trypsin inhibitor nanoparticles. RSC Adv 2016. [DOI: 10.1039/c6ra19886d] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Soy Kunitz trypsin inhibitor nanoparticles (KTIP) were prepared successfully by heating KTI at 80 °C in the presence of sodium sulfite. KTIP shows excellent delivery capacity for curcumin as model bioactives.
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Affiliation(s)
- Chun Liu
- Research and Development Center of Food Proteins
- School of Food Science and Engineering
- South China University of Technology
- Guangzhou 510640
- People's Republic of China
| | - Fenfen Cheng
- Research and Development Center of Food Proteins
- School of Food Science and Engineering
- South China University of Technology
- Guangzhou 510640
- People's Republic of China
| | - Zhili Wan
- Research and Development Center of Food Proteins
- School of Food Science and Engineering
- South China University of Technology
- Guangzhou 510640
- People's Republic of China
| | - Yuan Zou
- Research and Development Center of Food Proteins
- School of Food Science and Engineering
- South China University of Technology
- Guangzhou 510640
- People's Republic of China
| | - Jinmei Wang
- Research and Development Center of Food Proteins
- School of Food Science and Engineering
- South China University of Technology
- Guangzhou 510640
- People's Republic of China
| | - Jian Guo
- Research and Development Center of Food Proteins
- School of Food Science and Engineering
- South China University of Technology
- Guangzhou 510640
- People's Republic of China
| | - Xiaoquan Yang
- Research and Development Center of Food Proteins
- School of Food Science and Engineering
- South China University of Technology
- Guangzhou 510640
- People's Republic of China
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44
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Lu W, Chen XW, Wang JM, Yang XQ, Qi JR. Enzyme-assisted subcritical water extraction and characterization of soy protein from heat-denatured meal. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.09.006] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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45
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Lu Y, Liu C, Zhao M, Cui C, Ren J. Structure and Activity Changes of Phytohemagglutinin from Red Kidney Bean (Phaseolus vulgaris) Affected by Ultrahigh-Pressure Treatments. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:9513-9519. [PMID: 26416299 DOI: 10.1021/acs.jafc.5b03337] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Phytohemagglutin (PHA), purified from red kidney beans (Phaseolus vulgaris) by Affi-Gel blue affinity chromatography, was subjected to ultrahigh-pressure (UHP) treatment (150, 250, 350, and 450 MPa). The purified PHA lost its hemagglutination activity after 450 MPa treatment and showed less pressure tolerance than crude PHA. However, the saccharide specificity and α-glucosidase inhibition activity of the purified PHA did not change much after UHP treatment. Electrophoresis staining by periodic acid-Schiff (PAS) manifested that the glycone structure of purified PHA remained stable even after 450 MPa pressure treatment. However, electrophoresis staining by Coomassie Blue as well as circular dichroism (CD) and differential scanning calorimetry (DSC) assay proved that the protein unit structure of purified PHA unfolded when treated at 0-250 MPa but reaggregates at 250-450 MPa. Therefore, the hemagglutination activity tends to be affected by the protein unit structure, while the stability of the glycone structure contributed to the remaining α-glucosidase inhibition activity.
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Affiliation(s)
- Yunjun Lu
- College of Light Industry and Food Sciences, South China University of Technology , Guangzhou, Guangdong 510640, People's Republic of China
| | - Cencen Liu
- College of Light Industry and Food Sciences, South China University of Technology , Guangzhou, Guangdong 510640, People's Republic of China
| | - Mouming Zhao
- College of Light Industry and Food Sciences, South China University of Technology , Guangzhou, Guangdong 510640, People's Republic of China
| | - Chun Cui
- College of Light Industry and Food Sciences, South China University of Technology , Guangzhou, Guangdong 510640, People's Republic of China
| | - Jiaoyan Ren
- College of Light Industry and Food Sciences, South China University of Technology , Guangzhou, Guangdong 510640, People's Republic of China
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46
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Wu NN, Zhang JB, Tan B, He XT, Yang J, Guo J, Yang XQ. Characterization and interfacial behavior of nanoparticles prepared from amphiphilic hydrolysates of β-conglycinin-dextran conjugates. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:12678-12685. [PMID: 25472604 DOI: 10.1021/jf504173z] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Amphiphilic graft copolymers were prepared from β-conglycinin-dextran conjugates hydrolyzed by trypsin at a degree of hydrolysis (DH) of 2.2%. Nanoparticles were prepared from β-conglycinin, β-conglycinin-dextran conjugates (CDC), and amphiphilic hydrolysates of β-conglycinin-dextran conjugates at DH 2.2% (CDCH) by a desolvation method. All of the nanoparticle samples exhibited spherical structures, as evidenced by dynamic light scattering, transmission electron microscopy, and small-angle X-ray scattering. The nanoparticles prepared from amphiphilic hydrolysates of β-conglycinin-dextran conjugates at DH 2.2% (CDCHN) exhibited higher interfacial pressure and dilatational modulus after long-term absorption at the oil-water interface compared with nanoparticles prepared from β-conglycinin (CN) and β-conglycinin-dextran conjugates (CDCN). This might be mainly associated with the higher surface hydrophobicity of CDCHN, which enhanced adsorption and intermolecular interactions of nanoparticles in the adsorbed layer.
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Affiliation(s)
- Na-Na Wu
- Research and Development Center of Food Proteins, Department of Food Science and Technology, South China University of Technology (SCUT) , Guangzhou 510640, People's Republic of China
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47
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Qiu C, Sun W, Su G, Cui C, Zhao M. Comparison of the conformational and nutritional changes of deamidated wheat gliadin by citric acid and hydrochloric acid. J Cereal Sci 2014. [DOI: 10.1016/j.jcs.2014.02.003] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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48
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Protein Modification During Ingredient Preparation and Food Processing: Approaches to Improve Food Processability and Nutrition. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1326-6] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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49
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Liu C, Zhao M, Sun W, Ren J. Effects of high hydrostatic pressure treatments on haemagglutination activity and structural conformations of phytohemagglutinin from red kidney bean (Phaseolus vulgaris). Food Chem 2013. [DOI: 10.1016/j.foodchem.2012.09.082] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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50
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Dang YQ, Li Q, Wang K, Wu Y, Lian L, Zou B. Hydrostatic Pressure Effects on the Fluorescence and FRET Behavior of Cy3-Labeled Phycocyanin System. J Phys Chem B 2012; 116:11010-6. [DOI: 10.1021/jp306466j] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Yong-Qiang Dang
- State Key
Laboratory of Supramolecular Structure and Materials and ‡State Key Laboratory of Superhard Materials, Jilin University, No. 2699, Qianjin
Street, Changchun, 130012, People's Republic of China
| | - Qian Li
- State Key
Laboratory of Supramolecular Structure and Materials and ‡State Key Laboratory of Superhard Materials, Jilin University, No. 2699, Qianjin
Street, Changchun, 130012, People's Republic of China
| | - Kai Wang
- State Key
Laboratory of Supramolecular Structure and Materials and ‡State Key Laboratory of Superhard Materials, Jilin University, No. 2699, Qianjin
Street, Changchun, 130012, People's Republic of China
| | - Yuqing Wu
- State Key
Laboratory of Supramolecular Structure and Materials and ‡State Key Laboratory of Superhard Materials, Jilin University, No. 2699, Qianjin
Street, Changchun, 130012, People's Republic of China
| | - Lili Lian
- State Key
Laboratory of Supramolecular Structure and Materials and ‡State Key Laboratory of Superhard Materials, Jilin University, No. 2699, Qianjin
Street, Changchun, 130012, People's Republic of China
| | - Bo Zou
- State Key
Laboratory of Supramolecular Structure and Materials and ‡State Key Laboratory of Superhard Materials, Jilin University, No. 2699, Qianjin
Street, Changchun, 130012, People's Republic of China
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