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Meng A, Luan B, Zhang W, Zheng Y, Guo B, Zhang B. Exploring changes in aggregation and gel network morphology of soybean protein isolate induced by pH, NaCl, and temperature in view of interactions. Int J Biol Macromol 2024; 273:132911. [PMID: 38844293 DOI: 10.1016/j.ijbiomac.2024.132911] [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: 03/25/2024] [Revised: 05/08/2024] [Accepted: 06/03/2024] [Indexed: 06/23/2024]
Abstract
The texture of soybean protein-based products is primarily influenced by the aggregation and gel morphology of the protein, which is modulated by manufacturing factors. Interactions involved in protein morphology changes include disulfide bonds, hydrophobic interactions, electrostatic interactions, and hydrogen bonds. Notably, an interaction perspective probably provides a new way to explaining the aggregation and gel morphology, which could help overcome the hurdle of developing a textured product. Based on the interaction perspective, this review provides detailed information and evidence on aggregation, conformational stability, and gel network morphology of soybean protein and its components induced by pH, NaCl, and temperature. pH-induced electrostatic interactions and hydrogen bonds, NaCl-induced electrostatic interactions, and temperature-induced hydrophobic interactions and disulfide linkages are the main motivations responsible for changes in soybean aggregation and gel morphology. By reducing the proportion of strong-interactions, such as disulfide linkages and hydrophobic interactions, and increasing the proportion of weak-interactions, such as electrostatic interactions and hydrogen bonds, the protein total surface area expands, indicating increased conformational stretching and decreased cohesion. This possibly results in reduced hardness and increased toughness of textured proteins. The opposite effect can be observed when the proportion of strong interactions is increased and that of weak interactions is decreased.
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Affiliation(s)
- Ang Meng
- Institute of Food Science and Technology CAAS, Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Binyu Luan
- Institute of Food Science and Technology CAAS, Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Wenjing Zhang
- Institute of Food Science and Technology CAAS, Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Yan Zheng
- Wilmar Biotechnology Research and Development Center Company Limited, Shanghai 200000, China
| | - Boli Guo
- Institute of Food Science and Technology CAAS, Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Bo Zhang
- Institute of Food Science and Technology CAAS, Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
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2
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Zhang W, Jin M, Wang H, Cheng S, Cao J, Kang D, Zhang J, Zhou W, Zhang L, Zhu R, Liu D, Liu G. Effect of Thermal Treatment on Gelling and Emulsifying Properties of Soy β-Conglycinin and Glycinin. Foods 2024; 13:1804. [PMID: 38928746 PMCID: PMC11203242 DOI: 10.3390/foods13121804] [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: 05/03/2024] [Revised: 06/04/2024] [Accepted: 06/06/2024] [Indexed: 06/28/2024] Open
Abstract
This study investigated the impact of different preheat treatments on the emulsifying and gel textural properties of soy protein with varying 11S/7S ratios. A mixture of 7S and 11S globulins, obtained from defatted soybean meal, was prepared at different ratios. The mixed proteins were subjected to preheating (75 °C, 85 °C, and 95 °C for 5 min) or non-preheating, followed by spray drying or non-spray drying. The solubility of protein mixtures rich in the 7S fraction tended to decrease significantly after heating at 85 °C, while protein mixtures rich in the 11S fraction showed a significant decrease after heating at 95 °C. Surprisingly, the emulsion stability index (ESI) of protein mixtures rich in the 7S fraction significantly improved twofold during processing at 75 °C. This study revealed a negative correlation between the emulsifying ability of soy protein and the 11S/7S ratio. For protein mixtures rich in either the 7S or the 11S fractions, gelling proprieties as well as emulsion activity index (EAI) and ESI showed no significant changes after spray drying; however, surface hydrophobicity was significantly enhanced following heating at 85 °C post-spray drying treatment. These findings provide insights into the alterations in gelling and emulsifying properties during various heating processes, offering great potential for producing soy protein ingredients with enhanced emulsifying ability and gelling property. They also contribute to establishing a theoretical basis for the standardized production of soy protein isolate with specific functional characteristics.
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Affiliation(s)
- Wei Zhang
- Center for Sustainable Protein, DeePro Technology (Beijing), Beijing 101200, China; (W.Z.); (S.C.)
- Center for Alternative Protein, Beijing 101200, China
| | - Mengru Jin
- Light Industry College, Liaoning University, Shenyang 110036, China
| | - Hong Wang
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Siqi Cheng
- Center for Sustainable Protein, DeePro Technology (Beijing), Beijing 101200, China; (W.Z.); (S.C.)
- Center for Alternative Protein, Beijing 101200, China
| | - Jialu Cao
- Center for Sustainable Protein, DeePro Technology (Beijing), Beijing 101200, China; (W.Z.); (S.C.)
- Center for Alternative Protein, Beijing 101200, China
| | - Dingrong Kang
- Center for Sustainable Protein, DeePro Technology (Beijing), Beijing 101200, China; (W.Z.); (S.C.)
- Center for Alternative Protein, Beijing 101200, China
| | - Jingnan Zhang
- Light Industry College, Liaoning University, Shenyang 110036, China
| | - Wei Zhou
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314100, China
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Longteng Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Rugang Zhu
- Light Industry College, Liaoning University, Shenyang 110036, China
| | - Donghong Liu
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314100, China
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Guanchen Liu
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314100, China
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
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Matsuno M, Murakami K, Morita K, Shimoyamada M. Effects of pH and salt concentration on freeze-thaw fractionation of soymilk protein. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4363-4370. [PMID: 38299730 DOI: 10.1002/jsfa.13322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/20/2023] [Revised: 01/11/2024] [Accepted: 01/20/2024] [Indexed: 02/02/2024]
Abstract
BACKGROUND The two major storage proteins of soymilk are the globulins 7S and 11S. Freeze-thaw fractionation is a simple method for separating these proteins in raw soymilk. In this study, we assessed the freeze-thaw fractionation ability of raw soymilk under various pH (4.3-11.6) conditions and added salt (sodium chloride) concentrations (0.00-0.67 mol L-1). RESULTS We successfully achieved fractionation within a pH range of 5.8-6.7 and when the salt concentration was 0.22 mol L-1 or lower. Analysis of particle size distribution and microscopic examination of soymilk revealed no direct correlation between particle size and freeze-thaw fractionation ability. Interestingly, it was confirmed that the ranges of zeta potential values associated with successful freeze-thaw fractionation in raw soymilk remained consistent across different pH and salt concentration conditions. These ranges were between -23 and -28 mV at pH levels ranging from 5.8 to 6.7 and between -18 and -29 mV at added salt concentrations ranging from 0 to 0.22 mol L-1. CONCLUSION The pH and salt concentration in raw soymilk markedly influence the freeze-thaw fractionation process. We confirmed that the range of zeta potential values where fractionation was possible remained consistent under various pH and salt concentration conditions. These findings suggest that the zeta potential value might serve as an indicator for evaluating the freeze-thaw fractionation ability of raw soymilk. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Masayuki Matsuno
- Food Technology Section, Industrial Research Institute of Shizuoka Prefecture, Shizuoka, Japan
- Laboratory of Food Engineering, School of Food and Nutritional Sciences, University of Shizuoka, Shizuoka, Japan
| | - Kazuya Murakami
- Laboratory of Food Engineering, School of Food and Nutritional Sciences, University of Shizuoka, Shizuoka, Japan
| | - Kazuhiro Morita
- Department of Food and Health Sciences, Faculty of Human Life Sciences, Jissen Women's University, Tokyo, Japan
| | - Makoto Shimoyamada
- Laboratory of Food Engineering, School of Food and Nutritional Sciences, University of Shizuoka, Shizuoka, Japan
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Hu F, Wang L, Bainto-Ancheta L, Ogawa Y. Effects of Matrix Structure on Protein Digestibility and Antioxidant Property of Different Soybean Curds During In Vitro Digestion. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:7364-7373. [PMID: 38527851 DOI: 10.1021/acs.jafc.3c06980] [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: 03/27/2024]
Abstract
This study compared the three most common types of tofu (soybean curd), which were prepared by using magnesium chloride (MgCl2 tofu), calcium sulfate (CaSO4 tofu), and glucono-δ-lactone (GDL tofu) coagulants. The results showed that GDL tofu had a higher water holding capacity than MgCl2 tofu and CaSO4 tofu, which was attributed to its high surface hydrophobicity and disulfide bond content. GDL tofu possessed the lowest firmness, gumminess, and chewiness, along with a uniform network structure and a thin protein matrix. In contrast, MgCl2 tofu exhibited an inhomogeneous network structure with a thick protein matrix. Combining the results of protein hydrolysis degree, SDS-PAGE, and free amino acids during in vitro digestion, it was indicated that the degree of protein digestion in GDL tofu was the highest. After intestinal digestion, GDL tofu had the highest total phenolic content, ferric reducing antioxidant power, and DPPH value. These results demonstrated the superior protein digestibility and antioxidant property of GDL tofu during in vitro digestion due to its structural characteristics that facilitate enzyme diffusion in the matrix. The findings offer insight into the protein digestibility and antioxidant properties of different types of tofu during digestion from structural characteristic perspective and valuable reference information for consumer dietary nutrition.
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Affiliation(s)
- Feifei Hu
- Graduate School of Horticulture, Chiba University, Matsudo, Chiba 271-0092, Japan
| | - Lin Wang
- Graduate School of Horticulture, Chiba University, Matsudo, Chiba 271-0092, Japan
| | - Loraine Bainto-Ancheta
- Graduate School of Horticulture, Chiba University, Matsudo, Chiba 271-0092, Japan
- Institute of Food Science and Technology, College of Agriculture and Food Science, University of the Philippines Los Baños, College, Los Baños, Laguna 4031, Philippines
| | - Yukiharu Ogawa
- Graduate School of Horticulture, Chiba University, Matsudo, Chiba 271-0092, Japan
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Liang P, Chen S, Fang X, Wu J. Recent advance in modification strategies and applications of soy protein gel properties. Compr Rev Food Sci Food Saf 2024; 23:e13276. [PMID: 38284605 DOI: 10.1111/1541-4337.13276] [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: 08/01/2023] [Revised: 11/07/2023] [Accepted: 11/08/2023] [Indexed: 01/30/2024]
Abstract
Soy protein gel can be developed into a variety of products, ranging from traditional food (e.g., tofu) to newly developed food (e.g., soy yogurt and meat analog). So far, efforts are still needed to be made on modifying the gel properties of soy protein for improving its sensory properties as animal protein-based food substitutes. Furthermore, there is always a need to regulate its gel properties for designing novel and tailored products of soy protein gels due to the fast-growing plant protein-based product market. This review gave an emphasis on the latest modification strategies and applications of gel properties of soy protein. The modifying methods of soy protein gel properties were reviewed from an aspect of composition or processing. Compositional modification included changing protein composition and gelling conditions and using additives, whereas processing strategies can be achieved through physical, chemical, and enzymatic treatments. Several compositional modification and processing strategies have been both proven to alter the gel properties of soy protein effectively. So far, soy protein gel has been applied in the field of food and biomedicine. In the future, more mechanistic studies on the modification methods are still needed to facilitate the full application of soy protein gel.
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Affiliation(s)
- Peijun Liang
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Simin Chen
- School of Pharmaceutical Sciences, Guangzhou Medical University, Guangzhou, China
| | - Xiang Fang
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Jianfeng Wu
- College of Food Science, South China Agricultural University, Guangzhou, China
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6
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Kang S, Bai Q, Qin Y, Liang Q, Hu Y, Li S, Luan G. Film-forming properties and mechanisms of soy protein: Insights from β-conglycinin and glycinin. Int J Biol Macromol 2023; 253:127611. [PMID: 37879573 DOI: 10.1016/j.ijbiomac.2023.127611] [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: 07/21/2023] [Revised: 10/09/2023] [Accepted: 10/20/2023] [Indexed: 10/27/2023]
Abstract
Extensive research has been conducted on soy protein films; however, limited information is available regarding the influence of the major components, β-conglycinin (7S) and glycinin (11S), on the film-forming properties of soy protein. This study aimed to isolate the 7S and 11S fractions in order to prepare films and investigate the impact of varying 7S/11S ratios on the film-forming solutions (FFS) and film properties. The findings revealed that higher 11S ratios led to increased protein aggregation, consequently elevating the storage modulus (G') of the FFS. Notably, an optimal 7S/11S ratio of 7S1:11S2 (CF3) significantly enhanced the film's water resistance. Specifically, it enhanced the water contact angle by an impressive 17.44 % and reduced the water vapor transmission rate by 27.56 %. These improvements were attributed to intermolecular interactions, involving hydrogen bonds and salt bridges, between the amino acid residues of 7S and 11S. As a result, a more uniform and dense microstructure was achieved. Interestingly, the mechanical and optical properties of the film were maintained by the different protein fractions examined. In summary, this study contributes to the understanding of the film-forming properties of soy protein, particularly the role of 7S and 11S.
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Affiliation(s)
- Shufang Kang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Qinbo Bai
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yana Qin
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Qiuhong Liang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yayun Hu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
| | - Shengkai Li
- Seed Station of Xining City, Xining 810016, China
| | - Guangzhong Luan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, Yangling 712100, China; Seed Station of Xining City, Xining 810016, China.
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7
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Lei W, Zhu Y, Zhu X, Huang Y, Liu L, Lü M, Sun B. Effect of ultrasound treatment on thawing process of frozen tofu prepared with different salt coagulants. ULTRASONICS SONOCHEMISTRY 2023; 99:106578. [PMID: 37678065 PMCID: PMC10494460 DOI: 10.1016/j.ultsonch.2023.106578] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/10/2023] [Revised: 08/25/2023] [Accepted: 08/30/2023] [Indexed: 09/09/2023]
Abstract
This study investigated the effects of ultrasound-assisted water thawing (UWT) at different power levels (0, 100, 150, 200, and 250 W) on the thawing rate and gel properties of frozen tofu made using three different salt coagulants (CaCl2, CaSO4, and MgCl2). Tofu produced with CaCl2 and CaSO4 elicited gel structures with dense and homogeneous networks, while that with MgCl2 had rough pores and irregular networks. UWT treatment significantly decreased thawing time by 30.9-53.5% compared to the control. Water holding capacity and scanning electron microscopy analyses demonstrated that UWT-100, UWT-150, and UWT-200 should be used to increase the amount of fixed water for CaCl2, CaSO4, and MgCl2. These findings suggest that appropriate ultrasonic treatment could improve the water retention capacity of the tofu network and make the gel network structure more compact. Additionally, protein structural analysis showed a decrease in the exposure of hydrophobic groups and reduced protein denaturation when tofu prepared with all the coagulants were thawed with UWT energies of 100-200 W ultrasonication. These findings offer theoretical support for improving the frozen tofu thawing process while ensuring optimal final product quality.
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Affiliation(s)
- Wenhua Lei
- College of Food Engineering of Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Province, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, Harbin 150076, China
| | - Ying Zhu
- College of Food Engineering of Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Province, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, Harbin 150076, China.
| | - Xiuqing Zhu
- College of Food Engineering of Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Province, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, Harbin 150076, China.
| | - Yuyang Huang
- College of Food Engineering of Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Province, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, Harbin 150076, China
| | - Linlin Liu
- College of Food Engineering of Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Province, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, Harbin 150076, China
| | - Mingshou Lü
- College of Food Engineering of Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Province, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, Harbin 150076, China
| | - Binyu Sun
- College of Food Engineering of Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Province, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, Harbin 150076, China
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8
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Zheng X, Ren C, Wei Y, Wang J, Xu X, Du M, Wu C. Soy protein particles with enhanced anti-aggregation behaviors under various heating temperatures, pH, and ionic strengths. Food Res Int 2023; 170:112924. [PMID: 37316041 DOI: 10.1016/j.foodres.2023.112924] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 03/21/2023] [Accepted: 04/26/2023] [Indexed: 06/16/2023]
Abstract
Protein-containing food products are frequently heated during processing to passivate anti-nutritional components. However, heating also contributes to protein aggregation and gelation, which limits its application in protein-based aqueous systems. In this study, heat-stable soy protein particles (SPPs) were fabricated by preheating at 120 °C for 30 min and at 0.5% (w/v) protein concentration. Compared to untreated soy proteins (SPs), SPPs exhibited a higher denaturation ratio, stronger conformational rigidity, compacter colloidal structure, and higher surface charge. The aggregation state of SPs and SPPs at various heating conditions (temperatures, pH, ionic strength, and types) was analyzed by dynamic light scattering, atomic force microscopy, and cryo-scanning electron microscopy. SPPs showed less increase in particle size and greater anti-aggregation ability than SPs. When heated in the presence of salt ions (Na+, Ca2+) or at acidic conditions, both SPs and SPPs formed larger spherical particles, but the size increase rate of SPPs was significantly lower than SPs. These findings provide theoretical information for preparing heat-stable SPPs. Furthermore, the development of SPPs is conducive to designing protein-enriched ingredients for producing innovative foods.
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Affiliation(s)
- Xiaohan Zheng
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China; National Engineering Research Center of Seafood, China; Liaoning Key Laboratory of Food Nutrition and Health, China; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, China
| | - Chao Ren
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China; National Engineering Research Center of Seafood, China; Liaoning Key Laboratory of Food Nutrition and Health, China; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, China
| | - Yixue Wei
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China; National Engineering Research Center of Seafood, China; Liaoning Key Laboratory of Food Nutrition and Health, China; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, China
| | - Jiamei Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China; National Engineering Research Center of Seafood, China; Liaoning Key Laboratory of Food Nutrition and Health, China; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, China
| | - Xianbing Xu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China; National Engineering Research Center of Seafood, China; Liaoning Key Laboratory of Food Nutrition and Health, China; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, China
| | - Ming Du
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China; National Engineering Research Center of Seafood, China; Liaoning Key Laboratory of Food Nutrition and Health, China; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, China
| | - Chao Wu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China; National Engineering Research Center of Seafood, China; Liaoning Key Laboratory of Food Nutrition and Health, China; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, China.
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9
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Zheng X, Zou B, Ren C, Xu X, Du M, Wu C. Mechanisms of heat-mediated aggregation behavior of water-soluble cod protein. Food Chem 2023; 419:135973. [PMID: 37011572 DOI: 10.1016/j.foodchem.2023.135973] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2022] [Revised: 02/20/2023] [Accepted: 03/15/2023] [Indexed: 04/05/2023]
Abstract
Cod proteins (CPs) are considered potential functional ingredients for developing gel-based foods, but present studies on the aggregation behavior of CPs upon heating remain limited. With this respect, the heat-induced aggregation kinetics of CPs at a subunit level was investigated. Based on different centrifugal forces, CPs aggregates were divided into three fractions: large-sized, intermediary-sized, and small-sized aggregates. SDS-PAGE and diagonal SDS-PAGE indicated that myosin heavy chains exhibited a higher affinity with actin to form intermediary-sized and large-sized aggregates; tropomyosin and myosin light chains were hardly engaged in the thermal aggregation and formed small-sized aggregates. The highly-polymerized aggregates adopted considerable transitions of helix-to-sheet in protein structures, whereas the structure of small-sized aggregates featured substantial helix-coil transitions. Furthermore, molecular interactions at different heating stages were revealed. These novel insights might advance our knowledge on the heat-induced aggregation behavior of CPs and provide fundamental information for the application of CPs in gel-based foods.
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Affiliation(s)
- Xiaohan Zheng
- National Engineering Research Center of Seafood, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, China
| | - Bowen Zou
- National Engineering Research Center of Seafood, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, China
| | - Chao Ren
- National Engineering Research Center of Seafood, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, China
| | - Xianbing Xu
- National Engineering Research Center of Seafood, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, China
| | - Ming Du
- National Engineering Research Center of Seafood, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, China
| | - Chao Wu
- National Engineering Research Center of Seafood, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, China.
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10
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Han W, Liu TX, Tang CH. Use of oligomeric globulins to efficiently fabricate nanoemulsions: Importance of enhanced structural stability by introducing trehalose. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108695] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/22/2023]
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11
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Li T, Han K, Feng G, Guo J, Wang J, Wan Z, Wu X, Yang X. Bile Acid Profile Influences Digestion Resistance and Antigenicity of Soybean 7S Protein. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:2999-3009. [PMID: 36723618 DOI: 10.1021/acs.jafc.2c07687] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
Soybean 7S storage protein (β-conglycinin) is the most important allergen, exhibits resistance in gastrointestinal (GI) digestion, and causes allergies in humans and animals. A previous study has demonstrated that 7S proteins contained innate amyloid aggregates, but the fate of these specific protein aggregates in intestinal digestion and correlation to allergenicity are unclear. In this study, via a modified INFOGEST static in vitro digestion and IgE binding test, we illustrate that the survived amyloid aggregates of soybean 7S protein in GI digestion might be dominant IgE epitopes of soybean protein in humans. The impact of conjugated primary bile acid salt (BS) profile on digestion resistance and immunogenicity of soybean protein is assessed, regarding the binding affinity of BS to protein aggregates with consideration of the BS composition and the physiologically relevant colloidal structure. The results show that chenodeoxycholate-containing colloidal structures exhibit high affinity and unfolding capacity to protein amyloid aggregates, promoting proteolysis by pancreatic enzymes and thus mitigating the antigenicity of soybean protein. This study presents a novel understanding of bile acid profile and colloidal structure influence on the digestibility and antigenicity of dietary proteins. It should be helpful to design in vitro digestion protocol and accurately replicate physiologically relevant digestion conditions.
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Affiliation(s)
- Tanghao Li
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Kaining Han
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Guangxin Feng
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Jian Guo
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Jinmei Wang
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Zhili Wan
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Xuli Wu
- School of Public Health, Health Science Center, Shenzhen University, Shenzhen 518060, China
| | - Xiaoquan Yang
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
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12
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Wang F, Gu X, Lü M, Huang Y, Zhu Y, Sun Y, Zhu X. Structural Analysis and Study of Gel Properties of Thermally-Induced Soybean Isolate-Potato Protein Gel System. Foods 2022; 11:foods11223562. [PMID: 36429154 PMCID: PMC9689681 DOI: 10.3390/foods11223562] [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: 10/08/2022] [Revised: 11/04/2022] [Accepted: 11/05/2022] [Indexed: 11/11/2022] Open
Abstract
Heat-induced composite gel systems consisting of different soybean protein isolate (SPI) and potato protein (PP) mixtures were studied to elucidate their "backbone" and property changes. This was achieved by comparing the ratio of non-network proteins, protein subunit composition, and aggregation of different gel samples. It was revealed that SPI was the "gel network backbone" and PP played the role of "filler" in the SPI-PP composite gel system. Compared with the composite gels at the same ratio, springiness and WHC decrease with PP addition. For hardness, PP addition showed a less linear trend. At the SPI-PP = 2/1 composite gel, hardness was more than doubled, while springiness and WHC did not decrease too much and increased the inter-protein binding. The hydrophobic interactions and electrostatic interactions and hydrogen bonding of the SPI gel system were enhanced. The scanning electron microscopy results showed that the SPI-based gel system was able to form a more compact and compatible gel network. This study demonstrates the use of PP as a potential filler that can effectively improve the gelling properties of SPI, thus providing a theoretical basis for the study of functional plant protein foods.
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13
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Meng A, Chen F, Zhao D, Wei Y, Zhang B. Identifying changes in soybean protein properties during high-moisture extrusion processing using dead-stop operation. Food Chem 2022; 395:133599. [DOI: 10.1016/j.foodchem.2022.133599] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2021] [Revised: 06/17/2022] [Accepted: 06/27/2022] [Indexed: 11/26/2022]
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14
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Heat-induced aggregation of subunits/polypeptides of soybean protein: structural and physicochemical properties. Food Chem 2022; 405:134774. [DOI: 10.1016/j.foodchem.2022.134774] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 10/23/2022] [Accepted: 10/25/2022] [Indexed: 11/19/2022]
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15
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He J, Peng Z, Yang J, Dai L, Hua Z, Li L. How Does Soy 7 S Globulin Influence the Thermo-responsive Fibration Process of Methylcellulose Chains in Aqueous Solutions? Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.130064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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16
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Jia Y, Yan X, Huang Y, Zhu H, Qi B, Li Y. Different interactions driving the binding of soy proteins (7S/11S) and flavonoids (quercetin/rutin): Alterations in the conformational and functional properties of soy proteins. Food Chem 2022; 396:133685. [PMID: 35843004 DOI: 10.1016/j.foodchem.2022.133685] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Revised: 06/02/2022] [Accepted: 07/09/2022] [Indexed: 11/17/2022]
Abstract
The purpose of this research was to comparatively investigate the interactions between bioactive flavonoids (quercetin and rutin) and two predominant soy proteins (β-conglycinin and glycinin), and the structural and functional properties of their complexes. The binding affinities of quercetin/rutin toward 7S/11S were structure-dependent, in that rutin had a higher binding affinity than that of quercetin, and 11S exhibited higher affinity toward quercetin/rutin than that of 7S. The interactions in the 7S/11S-quercetin complexes were driven by van der Waals forces and hydrogen-bonding interactions, whereas the 7S/11S-rutin complexes exhibited hydrophobic interactions. Binding to quercetin or rutin altered the secondary structures (decrease in the α-helix and random coil contents and increase in the β-sheet content), decreased the surface hydrophobicity and thermal stability, and enhanced the antioxidant capacity of 7S and 11S. These findings provide valuable information that can facilitate the design of custom-tailored protein-flavonoid macromolecules.
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Affiliation(s)
- Yijia Jia
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xinyue Yan
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yuyang Huang
- College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China; Heilongjiang Green Food Science Research Institute, Harbin 150028, China; National Research Center of Soybean Engineering and Technology, Harbin 150028, China
| | - Huaping Zhu
- Ministry of Science and Technology China Rural Technology Development Center, Beijing 100045, China
| | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; Heilongjiang Green Food Science Research Institute, Harbin 150028, China; National Research Center of Soybean Engineering and Technology, Harbin 150028, China.
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17
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Sun R, Na X, Zheng X, Chen Y, Du M, Wang T, Wu C. Co‐folding scallop muscle proteins with soy β‐conglycinin or glycinin towards composites with tunable solubility and digestibility. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15863] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Ruitong Sun
- National Engineering Research Center of Seafood Dalian Polytechnic University Dalian China
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
| | - Xiaokang Na
- National Engineering Research Center of Seafood Dalian Polytechnic University Dalian China
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
| | - Xiaohan Zheng
- National Engineering Research Center of Seafood Dalian Polytechnic University Dalian China
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
| | - Yeming Chen
- Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology Jiangnan University Wuxi 214122 China
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing Jiangnan University Wuxi 214122 China
| | - Ming Du
- National Engineering Research Center of Seafood Dalian Polytechnic University Dalian China
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
| | - Tao Wang
- Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology Jiangnan University Wuxi 214122 China
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing Jiangnan University Wuxi 214122 China
| | - Chao Wu
- National Engineering Research Center of Seafood Dalian Polytechnic University Dalian China
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
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18
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Effects of hydrodynamic cavitation at different pH values on the physicochemical properties and aggregation behavior of soybean glycinin. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113615] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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19
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Hsiao JT, Chen KH, Sheu F. Determination of the soybean allergen Gly m 6 and its stability in food processing using liquid chromatography-tandem mass spectrometry coupled with stable-isotope dimethyl labelling. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2022; 39:1033-1046. [PMID: 35363120 DOI: 10.1080/19440049.2022.2056639] [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: 11/22/2021] [Revised: 03/04/2022] [Accepted: 03/11/2022] [Indexed: 10/18/2022]
Abstract
A cost-effective method using liquid chromatography-tandem mass spectrometry (LC-MS/MS) coupled with stable-isotope dimethyl labelling was used for the determination of Gly m 6. The validation results revealed that the recoveries and precisions obtained from five spiked levels were in the ranges of 88.8-113.0% and 8.3-22.0%, respectively. The content and stability of the major soybean allergen Gly m 6 in various food processing procedures were evaluated by the quantification results of its surrogate signature peptide. The Gly m 6 content in soybean decreased by 42% after natto fermentation, and by 31% and 35% in pasteurised soymilk and sterilised soymilk, respectively, relative to the raw soymilk. Only 19% of Gly m 6 in raw soymilk was retained in the soymilk film. This study extended the feasibility of dimethyl labelling to soy-based food samples and examined the proteolysis of Gly m 6 in natto fermentation and its thermal instability.
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Affiliation(s)
- Jhih-Ting Hsiao
- Department of Horticulture and Landscape Architecture, National Taiwan University, Taipei, Taiwan
| | - Kuan-Hong Chen
- Department of Horticulture and Landscape Architecture, National Taiwan University, Taipei, Taiwan
| | - Fuu Sheu
- Department of Horticulture and Landscape Architecture, National Taiwan University, Taipei, Taiwan
- Centre for Biotechnology, National Taiwan University, Taipei, Taiwan
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20
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Physicochemical properties and volatile profile of mung bean flour fermented by Lacticaseibacillus casei and Lactococcus lactis. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113565] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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21
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Liu Y, Huang Z, Hu Z, Yu Z, An H. Texture and rehydration properties of texturised soy protein: analysis based on soybean 7S and 11S proteins. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15787] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ying Liu
- College of Food Science and Engineering Henan University of Technology 100 Lianhua Street Zhengzhou Henan Province 450001 China
| | - Ze‐Hua Huang
- College of Food Science and Engineering Henan University of Technology 100 Lianhua Street Zhengzhou Henan Province 450001 China
| | - Zhe‐Xin Hu
- School of International Education Henan University of Technology 100 Lianhua Street Zhengzhou Henan Province 450001 China
| | - Zhuo Yu
- College of Food Science and Engineering Henan University of Technology 100 Lianhua Street Zhengzhou Henan Province 450001 China
| | - Hong‐Zhou An
- College of Food Science and Engineering Henan University of Technology 100 Lianhua Street Zhengzhou Henan Province 450001 China
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22
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Chen N, Yang B, Wang Y, Zhang N, Li Y, Qiu C, Wang Y. Improving the colloidal stability and emulsifying property of flaxseed 11S globulin by heat induced complexation with soy 7S globulin. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113364] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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23
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Shen Q, Xiong T, Zheng W, Luo Y, Peng W, Dai J, Song R, Li Y, Liu S, Li B, Chen Y. The Effects of Thermal Treatment on Emulsifying Properties of Soy Protein Isolates: Interfacial Rheology and Quantitative Proteomic Analysis. Food Res Int 2022; 157:111326. [DOI: 10.1016/j.foodres.2022.111326] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2022] [Revised: 04/26/2022] [Accepted: 04/28/2022] [Indexed: 11/17/2022]
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24
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Liang Z, Sun J, Yang S, Wen R, Liu L, Du P, Li C, Zhang G. Fermentation of mung bean milk by Lactococcus lactis: Focus on the physicochemical properties, antioxidant capacities and sensory evaluation. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101798] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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25
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Zhang J, Wang J, Li M, Guo S, Lv Y. Effects of heat treatment on protein molecular structure and in vitro digestion in whole soybeans with different moisture content. Food Res Int 2022; 155:111115. [PMID: 35400406 DOI: 10.1016/j.foodres.2022.111115] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 03/05/2022] [Accepted: 03/08/2022] [Indexed: 11/17/2022]
Abstract
The effects of heat treatment on protein structure and in vitro digestibility in whole soybeans with different moisture content (10.68%, 29.70%, 46.29%, and 62.05% wet basis) were investigated. Scanning electronic microscopy presented that thermal treatment destroyed the subcellular structure of soybean seeds and resulted in formation of protein aggregates. When β-conglycinin (7S) was heat-denatured, the protein aggregates were maintained mainly by hydrogen bonds and hydrophobic interactions (non-covalent) for each moisture content. Also, the decrease of the protein solubility and increase of in vitro digestibility were observed. However, when glycinin (11S) was denatured in soybeans with 10.68% and 29.70% moisture content, the insoluble and indigestible protein aggregates with protein oxidation-induced crosslinking and high content of β-sheet were presented; in contrast, for 46.29% and 62.05% moisture content, mild protein oxidation, low content of β-sheet, non-covalent interactions and increased protein digestibility were shown. Non-covalent interactions were shown a positive correlation with gastrointestinal digestibility (r = 0.59, p < 0.05). Meanwhile, protein oxidation or β-sheet content was significantly negatively correlated with in vitro protein digestibility (r = -0.69 and -0.61, respectively, p < 0.05). Protein structure rather than solubility contributed to difference of in vitro digestibility. The optimum thermal conditions to obtain high-quality digestible protein in whole soybeans are 160 °C for 10.68%, 145 °C for 29.70%, 160 °C for 46.29% and 115 °C/140 °C for 62.05% moisture content.
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Affiliation(s)
- Jiayu Zhang
- Beijing Laboratory for Food Quality and Safety Key Laboratory of Agricultural Product Detection and Control for Spoilage Organisms and Pesticides Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China
| | - Jing Wang
- Beijing Laboratory for Food Quality and Safety Key Laboratory of Agricultural Product Detection and Control for Spoilage Organisms and Pesticides Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China
| | - Mengdi Li
- Beijing Laboratory for Food Quality and Safety Key Laboratory of Agricultural Product Detection and Control for Spoilage Organisms and Pesticides Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China
| | - Shuntang Guo
- Beijing Key Laboratory of Plant Protein and Cereal Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Ying Lv
- Beijing Laboratory for Food Quality and Safety Key Laboratory of Agricultural Product Detection and Control for Spoilage Organisms and Pesticides Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China.
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26
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Fabrication of soy protein isolate-succinic anhydride-dextran nanogels: Properties, performance, and controlled release of curcumin. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113259] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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27
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The influence of protease hydrolysis of lactic acid bacteria on the fermentation induced soybean protein gel: Protein molecule, peptides and amino acids. Food Res Int 2022; 156:111284. [DOI: 10.1016/j.foodres.2022.111284] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Revised: 03/23/2022] [Accepted: 04/19/2022] [Indexed: 11/04/2022]
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28
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29
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Zheng L, Regenstein JM, Zhou L, Wang Z. Soy protein isolates: A review of their composition, aggregation, and gelation. Compr Rev Food Sci Food Saf 2022; 21:1940-1957. [PMID: 35182006 DOI: 10.1111/1541-4337.12925] [Citation(s) in RCA: 25] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 12/25/2021] [Accepted: 01/11/2022] [Indexed: 12/12/2022]
Abstract
Considering that a series of complex issues such as environmental problems, sustainable development, animal welfare, and human health are on a global scale, the development of vegetable protein-based meat substitutes provides a potential solution to the disparity between meat consumption demand and supply. The research and development of vegetable protein-based meat substitutes have become a major commercial activity, and the market is expanding to meet the growing consumer demand. Soy protein isolates (SPI) are often used as a raw material for vegetable meat substitutes because of their potential to form fiber structures. Although significant initial success has been achieved, it is still a challenge to explain how the composition and aggregation of SPI influence gel properties and the mechanism(s) involved. This article reviews the latest research about SPI. The relationship between the composition, aggregation, and gelation properties of SPI is based on a through literature search. It focused on the application of SPI in heat- and cold-induced gels, given the diversified market demands. The research on cold gel has helped expand the market. The methods to improve the properties of SPI gels, including physical, chemical, and biological properties, are reviewed to provide insights on its role in the properties of SPI gels. To achieve environmentally friendly and efficient ways for the food industry to use SPI gel properties, the research prospects and development trends of the gel properties of SPI are summarized. New developments and practical applications in the production technology, such as for ultrasound, microwave and high pressure, are reviewed. The potential and challenges for practical applications of cold plasma technology for SPI gel properties are also discussed. There is a need to transfer the laboratory technology to actual food production efficiently and safely.
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Affiliation(s)
- Li Zheng
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Linyi Zhou
- School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin, China
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30
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Emulsion-filled gels of soy protein isolate for vehiculation of vitamin D3: Effect of protein solubility on their mechanical and rheological characteristics. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2021.101455] [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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31
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Grossmann L, McClements DJ. The science of plant-based foods: Approaches to create nutritious and sustainable plant-based cheese analogs. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.10.004] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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32
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Peng Y, Kyriakopoulou K, Rahmani A, Venema P, van der Goot AJ. Isochoric moisture heating as a tool to control the functionality of soy protein. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111979] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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33
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Yao F, Chen FS, Du Y, Zhang Q, Zhu TW. Functional and structural properties of soy 11S globulin: Influence of reverse micelle extraction. J Food Sci 2021; 86:3403-3412. [PMID: 34287904 DOI: 10.1111/1750-3841.15820] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Revised: 05/22/2021] [Accepted: 05/28/2021] [Indexed: 11/26/2022]
Abstract
The effect of the reverse micelle extraction method (RMEM) on the physicochemical properties of soy 11S globulin was studied and compared with that of the traditional alkali solution-acid precipitation method (ASAPM). The results showed that the β-sheet structure content of soy 11S globulin obtained by RMEM was lower, while the β-turn structure content was higher compared with that obtained by ASAPM. Furthermore, the protein unfolding degree and surface hydrophobicity were lower than those observed using ASAPM. Therefore, RMEM better maintained the natural molecular structure of soy 11S globulin. The thermodynamic and rheological properties of soy 11S globulin obtained by these two methods were further compared, showing that the highest denaturation temperature and transition heat of soy 11S globulin extracted using ASAPM were different from those obtained using RMEM. Furthermore, soy 11S globulin extracted by RMEM showed stronger heat resistance and a higher denaturation temperature than that extracted by ASAPM. The final storage modulus and frequency sweep results showed that the gel formed by soy 11S globulin obtained using RMEM had high storage modulus and loss modulus. PRACTICAL APPLICATION: In this study, the effects of two different extraction methods on structural and functional properties of soy 11S globulin, such as thermodynamics and rheology, were investigated. We can know the 11S globulin extracted using the reverse micelle environment was more heat-resistant and heat-induced gel quality of 11S globulin was improved by the reverse micelle environment. These results will provide theoretical basis that would help determine the potential applications of soy 11S globulin in the food system.
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Affiliation(s)
- Fei Yao
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Fu-Sheng Chen
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Yan Du
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Qian Zhang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Ting-Wei Zhu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
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34
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He J, Zong Y, Wang R, Feng W, Chen Z, Wang T. Simultaneous Refolding of Wheat Proteins and Soy Proteins Forming Novel Antibiotic Superstructures by Carrying Eugenol. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:7698-7708. [PMID: 34180673 DOI: 10.1021/acs.jafc.1c01210] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Essential oils (EOs) are natural antibiotic chemicals for food preservation; however, their use is challenging due to low solubility and high volatility. In this study, hybrid protein particles with hydrophobic interiors and colloidal stability were designed to carry hydrophobic eugenol with enhanced storage and thermal stability. Stable self-emulsified delivery systems (SEDSs) were facilitated by simply mixing eugenol with wheat proteins (WPs) and soy proteins (SPs) at pH 12 prior to neutralization. This strategy enabled protein co-folding that permitted the entrapment of eugenol with a high entrapment capacity of ca. 500 mg/g protein. Control over the SP/WP ratios contributed to tunable microstructural conformations, which in turn modulated the stability of SEDSs with prominent bacteriostatic properties against fungi when applied to rice cakes during long-term storage. These results underline the feasibility of properly utilizing EOs by binary protein structures, where the antibacterial properties of EOs could be manipulated coherently.
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Affiliation(s)
- Jian He
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China
- Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yucheng Zong
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China
- Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Ren Wang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China
- Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Wei Feng
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China
- Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zhengxing Chen
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China
- Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Tao Wang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China
- Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
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35
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Guan X, Zhong X, Lu Y, Du X, Jia R, Li H, Zhang M. Changes of Soybean Protein during Tofu Processing. Foods 2021; 10:1594. [PMID: 34359464 PMCID: PMC8306988 DOI: 10.3390/foods10071594] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 06/29/2021] [Accepted: 07/01/2021] [Indexed: 02/06/2023] Open
Abstract
Tofu has a long history of use and is rich in high-quality plant protein; however, its production process is relatively complicated. The tofu production process includes soybean pretreatment, soaking, grinding, boiling, pulping, pressing, and packing. Every step in this process has an impact on the soy protein and, ultimately, affects the quality of the tofu. Furthermore, soy protein gel is the basis for the formation of soy curd. This review summarizes the series of changes in the composition and structure of soy protein that occur during the processing of tofu (specifically, during the pressing, preservation, and packaging steps) and the effects of soybean varieties, storage conditions, soybean milk pretreatment, and coagulant types on the structure of soybean protein and the quality of tofu. Finally, we highlight the advantages and limitations of current research and provide directions for future research in tofu production. This review is aimed at providing a reference for research into and improvement of the production of tofu.
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Affiliation(s)
- Xiangfei Guan
- Department of Chemical Engineering, Institute of Biochemical Engineering, Tsinghua University, Beijing 100084, China; (X.G.); (X.Z.); (Y.L.); (X.D.); (R.J.)
- School of Chemistry and Chemical Engineering, Beijing Institute of Technology, Beijing 102488, China;
| | - Xuequn Zhong
- Department of Chemical Engineering, Institute of Biochemical Engineering, Tsinghua University, Beijing 100084, China; (X.G.); (X.Z.); (Y.L.); (X.D.); (R.J.)
| | - Yuhao Lu
- Department of Chemical Engineering, Institute of Biochemical Engineering, Tsinghua University, Beijing 100084, China; (X.G.); (X.Z.); (Y.L.); (X.D.); (R.J.)
| | - Xin Du
- Department of Chemical Engineering, Institute of Biochemical Engineering, Tsinghua University, Beijing 100084, China; (X.G.); (X.Z.); (Y.L.); (X.D.); (R.J.)
| | - Rui Jia
- Department of Chemical Engineering, Institute of Biochemical Engineering, Tsinghua University, Beijing 100084, China; (X.G.); (X.Z.); (Y.L.); (X.D.); (R.J.)
| | - Hansheng Li
- School of Chemistry and Chemical Engineering, Beijing Institute of Technology, Beijing 102488, China;
| | - Minlian Zhang
- Department of Chemical Engineering, Institute of Biochemical Engineering, Tsinghua University, Beijing 100084, China; (X.G.); (X.Z.); (Y.L.); (X.D.); (R.J.)
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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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37
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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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38
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High-moisture extrusion process of transglutaminase-modified peanut protein: Effect of transglutaminase on the mechanics of the process forming a fibrous structure. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106346] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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39
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Yang R, Zhu L, Meng D, Wang Q, Zhou K, Wang Z, Zhou Z. Proteins from leguminous plants: from structure, property to the function in encapsulation/binding and delivery of bioactive compounds. Crit Rev Food Sci Nutr 2021; 62:5203-5223. [PMID: 33569994 DOI: 10.1080/10408398.2021.1883545] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
Leguminous proteins are important nutritional components in leguminous plants, and they have different structures and functions depending on their sources. Due to their specific structures and physicochemical properties, leguminous proteins have received much attention in food and nutritional applications, and they can be applied as various carriers for binding/encapsulation and delivery of food bioactive compounds. In this review, we systematically summarize the different structures and functional properties of several leguminous proteins which can be classified as ferritin, trypsin inhibitor, β-conglycinin, glycinin, and various leguminous proteins isolates. Moreover, we review the development of leguminous proteins as carriers of food bioactive compounds, and emphasize the functions of leguminous protein-based binding/encapsulation and delivery in overcoming the low bioavailability, instability and low absorption efficiency of food bioactive compounds. The limitations and challenges of the utilization of leguminous proteins as carriers of food bioactive compounds are also discussed. Possible approaches to resolve the limitations of applying leguminous proteins such as instability of proteins and poor absorption of bioactive compounds are recommended.
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Affiliation(s)
- Rui Yang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, P. R. China
| | - Lei Zhu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, P. R. China
| | - Demei Meng
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, P. R. China
| | - Qiaoe Wang
- Key Laboratory of Cosmetic, China National Light Industry, Beijing Technology and Business University, Beijing, P. R. China
| | - Kai Zhou
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, P. R. China
| | - Zhiwei Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, P. R. China
| | - Zhongkai Zhou
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, P. R. China
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40
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Chen D, Zhu X, Ilavsky J, Whitmer T, Hatzakis E, Jones OG, Campanella OH. Polyphenols Weaken Pea Protein Gel by Formation of Large Aggregates with Diminished Noncovalent Interactions. Biomacromolecules 2021; 22:1001-1014. [PMID: 33494594 DOI: 10.1021/acs.biomac.0c01753] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Polyphenols are well-known native cross-linkers and gel strengthening agents for many animal proteins. However, their role in modifying plant protein gels remains unclear. In this study, multiple techniques were applied to unravel the influence of green tea polyphenols (GTP) on pea protein gels and the underlying mechanisms. We found that the elasticity and viscosity of pea protein gels decreased with increased GTP. The protein backbone became less rigid when GTP was present based on shortened T1ρH in relaxation solid-state NMR measurements. Electron microscopy and small-angle X-ray scattering showed that gels weakened by GTP possessed disrupted networks with the presence of large protein aggregates. Solvent extraction and molecular dynamic simulation revealed a reduction in hydrophobic interactions and hydrogen bonds among proteins in gels containing GTP. The current findings may be applicable to other plant proteins for greater control of gel structures in the presence of polyphenols, expanding their utilization in food and biomedical applications.
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Affiliation(s)
- Da Chen
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Rd, Columbus, Ohio 43210, United States
| | - Xiao Zhu
- Research Computing, Information Technology at Purdue (ITaP), Purdue University, 155 South Grant Street, West Lafayette, Indiana 47907, United States
| | - Jan Ilavsky
- X-ray Science Division, Argonne National Laboratory, 9700 South Cass Avenue, Lemont, Illinois 60439, United States
| | - Tanya Whitmer
- Department of Chemistry and Biochemistry, The Ohio State University, 100 West 18th Avenue, Columbus, Ohio 43210, United States
| | - Emmanuel Hatzakis
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Rd, Columbus, Ohio 43210, United States
| | - Owen G Jones
- Department of Food Science, Purdue University, 745 Agriculture Mall Dr, West Lafayette, Indiana 47907, United States
| | - Osvaldo H Campanella
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Rd, Columbus, Ohio 43210, United States
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41
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Lehman SE, Karageorgos I, Filteau JR, Vreeland WN. Effect of Azide Preservative on Thermomechanical Aggregation of Purified Reference Protein Materials. J Pharm Sci 2021; 110:1948-1957. [PMID: 33453208 DOI: 10.1016/j.xphs.2021.01.013] [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: 08/25/2020] [Revised: 01/05/2021] [Accepted: 01/06/2021] [Indexed: 10/22/2022]
Abstract
Protein aggregation can affect the quality of protein-based therapeutics. Attempting to unravel factors influencing protein aggregation involves systematic studies. These studies often include sodium azide or similar preservatives in the aggregation buffer. This work shows effects of azide on aggregation of two highly purified reference proteins, both a bovine serum albumin (BSA) as well as a monoclonal antibody (NISTmAb). The proteins were aggregated by thermomechanical stress, consisting of simultaneous heating of the solution with gentle agitation. Protein aggregates were characterized by asymmetric flow field flow fractionation (AF4) with light scattering measurements along with quantification by UV spectroscopy, revealing strong time-dependent generation of aggregated protein and an increase in aggregate molar mass. Gel electrophoresis was used to probe the reversibility of the aggregation and demonstrated complete reversibility for the NISTmAb, but not so for the BSA. Kinetic fitting to a commonly implemented nucleated polymerization model was also employed to provide mechanistic details into the kinetic process. The model suggests that the aggregation of the NISTmAb proceeds via nucleated growth and aggregate-aggregate condensation in a way that is dependent on the concentration (and presence) of the azide anion. This work overall implicates azide preservatives as having demonstrable effects on thermomechanical stress and aggregation of proteins undergoing systematic aggregation and stability studies.
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Affiliation(s)
- Sean E Lehman
- Biomolecular Measurement Division, Bioprocess Measurements Group, National Institute of Standards and Technology, Gaithersburg, MD 20899, USA
| | - Ioannis Karageorgos
- Biomolecular Measurement Division, Bioprocess Measurements Group, National Institute of Standards and Technology, Gaithersburg, MD 20899, USA
| | - Jeremy R Filteau
- Biomolecular Measurement Division, Bioprocess Measurements Group, National Institute of Standards and Technology, Gaithersburg, MD 20899, USA; Department of Chemical Engineering, University of Washington, Seattle, WA 98195, USA
| | - Wyatt N Vreeland
- Biomolecular Measurement Division, Bioprocess Measurements Group, National Institute of Standards and Technology, Gaithersburg, MD 20899, USA.
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42
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Bai Y, Zhao F, Shen J, Zhang Y. Improvement of water resistance of wheat flour‐based adhesives by thermal–chemical treatment and chemical crosslinking. J Appl Polym Sci 2021. [DOI: 10.1002/app.50458] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Yumei Bai
- Key Laboratory of Bio‐based Material Science and Technology (Ministry of Education) Northeast Forestry University Harbin China
| | - Fan Zhao
- Key Laboratory of Bio‐based Material Science and Technology (Ministry of Education) Northeast Forestry University Harbin China
| | - Jun Shen
- Key Laboratory of Bio‐based Material Science and Technology (Ministry of Education) Northeast Forestry University Harbin China
| | - Yuehong Zhang
- Key Laboratory of Bio‐based Material Science and Technology (Ministry of Education) Northeast Forestry University Harbin China
- College of Bioresources Chemical and Materials Engineering Shaanxi University of Science and Technology Xi'an China
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43
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Li Z, Lei L, Huo M, Liu Z, Yang X, Wang Y, Yuan Y. Interactions and complex stabilities of grape seed procyanidins with zein hydrolysate. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14628] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Zi‐Zi Li
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou 510006 China
| | - Lei Lei
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou 510006 China
| | - Min‐Xi Huo
- Guangzhou Inspection Testing and Certification Group Co., Ltd Guangzhou 511447 China
| | - Zi‐Rui Liu
- Guangdong Science and Technology Cooperation Center Guangzhou 510033 China
| | - Xin‐Quan Yang
- School of Life Sciences Guangzhou University Guangzhou 510006 China
- Office of Science and Research Guangzhou University Guangzhou 510006 China
| | - Yu‐Lin Wang
- Office of Science and Research Guangzhou University Guangzhou 510006 China
| | - Yang Yuan
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou 510006 China
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44
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Pang Z, Safdar B, Wang Y, Sun M, Liu X. Improvement of tribo-rheological properties of acid soymilk gels by reinforcement of 7S or 11S proteins. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106173] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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45
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Wu C, Wang T, Ren C, Ma W, Wu D, Xu X, Wang LS, Du M. Advancement of food-derived mixed protein systems: Interactions, aggregations, and functional properties. Compr Rev Food Sci Food Saf 2020; 20:627-651. [PMID: 33325130 DOI: 10.1111/1541-4337.12682] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2020] [Revised: 10/31/2020] [Accepted: 11/12/2020] [Indexed: 11/30/2022]
Abstract
Recently, interests in binary protein systems have been developed considerably ascribed to the sustainability, environment-friendly, rich in nutrition, low cost, and tunable mechanical properties of these systems. However, the molecular coalition is challenged by the complex mechanisms of interaction, aggregation, gelation, and emulsifying of the mixed system in which another protein is introduced. To overcome these fundamental difficulties and better modulate the structural and functional properties of binary systems, efforts have been steered to gain basic information regarding the underlying dynamics, theories, and physicochemical characteristics of mixed systems. Therefore, the present review provides an overview of the current studies on the behaviors of proteins in such systems and highlights shortcomings and future challenges when applied in scientific fields.
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Affiliation(s)
- Chao Wu
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Tao Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Chao Ren
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Wuchao Ma
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Di Wu
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Xianbing Xu
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Li-Shu Wang
- Division of Hematology and Oncology, Department of Medicine, Medical College of Wisconsin, Milwaukee, Wisconsin
| | - Ming Du
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
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46
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Chen N, Zhao Z, Wang Y, Dimova R. Resolving the Mechanisms of Soy Glycinin Self-Coacervation and Hollow-Condensate Formation. ACS Macro Lett 2020; 9:1844-1852. [PMID: 35653686 DOI: 10.1021/acsmacrolett.0c00709] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Self-coacervation of animal-derived proteins has been extensively investigated while that of plant proteins remains largely unexplored. Here, we study the process of soy glycinin self-coacervation and transformation into hollow condensates. The protein hexameric structure composed of hydrophilic and hydrophobic polypeptides is crucial for coacervation. The process is driven by charge screening of the intrinsically disordered region of acidic polypeptides, allowing for weak hydrophobic interactions between exposed hydrophobic polypeptides. We find that the coacervate surface exhibits order, which stabilizes the coacervate shape during hollow-condensate formation. The latter process occurs via nucleation and growth of protein-poor phase in the coacervate interior, during which another ordered layer at the inner surface is formed. Aging enhances the stability of both coacervates and hollow condensates. Understanding plant protein coacervation holds promises for fabricating novel functional materials.
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Affiliation(s)
- Nannan Chen
- Guangdong Saskatchewan Oilseed Joint Laboratory, Department of Food Science and Engineering, Jinan University, 510632 Guangzhou, China
- Max Planck Institute of Colloids and Interfaces, Department of Theory and Bio-Systems, Science Park Golm, 14424 Potsdam, Germany
| | - Ziliang Zhao
- Max Planck Institute of Colloids and Interfaces, Department of Theory and Bio-Systems, Science Park Golm, 14424 Potsdam, Germany
| | - Yong Wang
- Guangdong Saskatchewan Oilseed Joint Laboratory, Department of Food Science and Engineering, Jinan University, 510632 Guangzhou, China
| | - Rumiana Dimova
- Max Planck Institute of Colloids and Interfaces, Department of Theory and Bio-Systems, Science Park Golm, 14424 Potsdam, Germany
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47
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Zheng L, Regenstein JM, Teng F, Li Y. Tofu products: A review of their raw materials, processing conditions, and packaging. Compr Rev Food Sci Food Saf 2020; 19:3683-3714. [PMID: 33337041 DOI: 10.1111/1541-4337.12640] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 08/13/2020] [Accepted: 09/01/2020] [Indexed: 02/07/2023]
Abstract
Tofu is a traditional product made mainly from soybeans, which has become globally popular because of its inclusion in vegetarian, vegan, and hypocaloric diets. However, with both commercial production of tofu and scientific research, it remains a challenge to produce tofu with high quality, high nutrition, and excellent flavor. This is because tofu production involves multiple complicated steps, such as soybean selection, utilization of appropriate coagulants, and tofu packaging. To make high-quality tofu product, it is important to systematically understand critical factors that influence tofu quality. This article reviews the current research status of tofu production. The diversity of soybean seeds (the raw material), protein composition, structural properties, and nutritional values are reviewed. Then, selection of tofu coagulants is reviewed to provide insights on its role in tofu quality, where the focus is on the usage of mix coagulants and recent developments with new coagulants. Moreover, a comprehensive summary is provided on recent development in making high-fiber tofu using Okara (the major by-product during tofu production), which has a number of potential applications in the food industry. To help encourage automatic, environmental friendly, and high-efficient tofu production, new developments and applications in production technology, such as ultrasound and high-pressure process, are reviewed. Tofu packaging, including packaging materials and techniques, is evaluated as it has been found to have a positive impact on extending the shelf life and improving the quality of tofu products. Finally, the future research directions and potential areas for new developments are discussed.
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Affiliation(s)
- Li Zheng
- College of Food Science, Northeast Agricultural University, Harbin, China
- Department of Food Science, Cornell University, Ithaca, New York
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, New York
| | - Fei Teng
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, China
- Harbin Institute of Food Industry, Harbin, China
- Heilongjiang Academy of Green Food Science, Harbin, China
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48
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Guo F, Lin L, He Z, Zheng Z. Storage stability of soy protein isolate powders containing soluble protein aggregates formed at varying pH. Food Sci Nutr 2020; 8:5275-5283. [PMID: 33133530 PMCID: PMC7590286 DOI: 10.1002/fsn3.1759] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2020] [Revised: 06/11/2020] [Accepted: 06/11/2020] [Indexed: 01/17/2023] Open
Abstract
Soy protein is wildly used in food industry due to its high nutritional value and good functionalities. However, the poor storage stability of commercial soy protein products has puzzled both the producers and the users for a long time. The current study assessed the changes in protein solubility, aggregation, oxidation, and conformation of soy protein isolate (SPI) with various soluble aggregates formed at different pH values (pH 5-8) during storage. During storage, SPI samples showed a reduced protein solubility (p < .05), an increased protein oxidation (p < .05), and an attenuated conformational enthalpy (∆H). SPI with a higher pH produced more disulfide-mediated aggregates at the expense of sulfhydryl groups and experienced greater losses of protein tertiary structure and a faster reduction in solubility. Yet, all samples nearly shared similar rising trend during 8-week storage, which indicated the production of protein carbonyls was insensitive to pH. Soluble aggregates present in fresh SPI samples appeared to induce instability of SPI during storage. These findings suggested SPI prepared at pH 6 was in favor of its storage stability, and soluble aggregates presented in fresh samples should be paid more attention for further study of storage stability kinetics.
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Affiliation(s)
- Fengxian Guo
- Fujian Province Key Laboratory for Development of Bioactive Material from Marine AlgeCollege of Oceanology and Food ScienceQuanzhou Normal UniversityQuanzhouFujianChina
| | - Luan Lin
- Fujian Province Key Laboratory for Development of Bioactive Material from Marine AlgeCollege of Oceanology and Food ScienceQuanzhou Normal UniversityQuanzhouFujianChina
| | - Zhiyong He
- State Key Laboratory of Food Science and TechnologyJiangnan UniversityWuxiJiangsuChina
| | - Zong‐Ping Zheng
- Fujian Province Key Laboratory for Development of Bioactive Material from Marine AlgeCollege of Oceanology and Food ScienceQuanzhou Normal UniversityQuanzhouFujianChina
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49
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Chen N, Nicolai T, Chassenieux C, Wang Y. pH and ionic strength responsive core-shell protein microgels fabricated via simple coacervation of soy globulins. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105853] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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50
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Xia W, Pan S, Cheng Z, Tian Y, Huang X. High-Intensity Ultrasound Treatment on Soy Protein after Selectively Proteolyzing Glycinin Component: Physical, Structural, and Aggregation Properties. Foods 2020; 9:foods9060839. [PMID: 32604865 PMCID: PMC7353643 DOI: 10.3390/foods9060839] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 06/22/2020] [Accepted: 06/24/2020] [Indexed: 11/16/2022] Open
Abstract
In this study, a novel method called selective proteolysis was applied to the glycinin component of soy protein isolate (SPI), and a degraded glycinin hydrolysate (DGH) was obtained. The effects of high-intensity ultrasound (HIU) treatment (20 kHz at 400 W, 0, 5, 20, and 40 min) on the physical, structural, and aggregation properties of DGH were investigated with the aim to reveal the influence of the selectively hydrolyzing glycinin component on the HIU treatment of soy protein. The effects of HIU on DGH and a control SPI (CSPI) were both time-dependent. HIU induced the formation of soluble aggregates in both samples at an early stage, while it dissociated these newly formed aggregates after a longer duration. Selectively hydrolyzing glycinin contributed to the soluble aggregation by exposing the compact protein structure and producing small protein fractions. The larger extent of hydrophobic interactions and disulfide bonds imparted a higher stability to the soluble protein aggregates formed in DGH. As a result, DGH displayed more ordered secondary structures, a higher solubility, and better gelling properties after the HIU treatment, especially at 20 min. The results of this study will be beneficial to the scientific community as well as industrial application.
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Affiliation(s)
- Wenjie Xia
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (W.X.); (S.P.); (Z.C.); (Y.T.)
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Wuhan 430070, China
- Physics and Physical Chemistry of Foods, Wageningen University & Research, Bornse Weilanden 9, 6708WG Wageningen, The Netherlands
| | - Siyi Pan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (W.X.); (S.P.); (Z.C.); (Y.T.)
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Wuhan 430070, China
| | - Zhe Cheng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (W.X.); (S.P.); (Z.C.); (Y.T.)
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Wuhan 430070, China
| | - Yan Tian
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (W.X.); (S.P.); (Z.C.); (Y.T.)
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Wuhan 430070, China
| | - Xingjian Huang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (W.X.); (S.P.); (Z.C.); (Y.T.)
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Wuhan 430070, China
- Correspondence: ; Tel.: +86-27-87283778; Fax: +86-27-87288373
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