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Huang P, Zhao W, Cai L, Liu Y, Wu J, Cui C. Enhancement of functional properties, digestive properties, and in vitro digestion product physiological activity of extruded corn gluten meal by enzymatic modification. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:3477-3486. [PMID: 38133859 DOI: 10.1002/jsfa.13233] [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: 11/09/2022] [Revised: 12/19/2023] [Accepted: 12/20/2023] [Indexed: 12/23/2023]
Abstract
BACKGROUND Enzymatic modification is an effective means of improving the functional properties, digestive properties, and in vitro digestion product physiological activity of proteins, thus significantly expanding protein uses in various food applications. RESULTS In this study, the addition of chymotrypsin (CT) at pH 9.0 and 11.0 was found to significantly improve the functional properties (solubility, foaming properties, water holding capacity, oil holding capacity, etc.) and digestive properties of extruded corn gluten meal (ECGM). Similar changes were observed when treating ECGM with glutaminase, protein glutaminase, and papain. These changes were likely due to the increase in number of carboxyl groups and the multiple effects of change in protein net charge and conformation caused by enzymatic deamidation. Of note, ECGM deamidated by CT showed the highest degree of deamidation, solubility, and gastrointestinal digestibility at pH 11.0, up to 44.92%, 43.75%, and 82.22%, respectively. In addition, CT-ECGM digestion product exhibited strong antioxidant activity and potential to promote alcohol metabolism in both a static digestion model and dynamic digestion model, even comparable to commercial corn peptides (CCP), while being inexpensive and of low bitterness compared to CCP. Meanwhile, the physiological activity enhanced as the molecular weight of digestion product decreased with the digested component having strongest activity. CONCLUSION This study may promote the application of ECGM as a food component in the food industry or even as a substitute for CCP. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Pimiao Huang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Wenke Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Lei Cai
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Ying Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Jing Wu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Chun Cui
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
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2
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Pei S, Wang Y, Zhang Y, Wang F. Structural and textural properties of walnut protein gels induced by ultrasound and transglutaminase: encapsulation and release of tea polyphenols. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2286-2295. [PMID: 37273567 PMCID: PMC10232710 DOI: 10.1007/s13197-023-05756-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/14/2022] [Accepted: 04/11/2023] [Indexed: 06/06/2023]
Abstract
This study investigated the synergy of ultrasonic and transglutaminase (TGase) treatment on the structural, physicochemical, rheological, gelation properties and controlled release properties of dehulled walnut proteins (DWP). The results showed that after ultrasonic-TGase treatment, the surface hydrophobicity was decreased, indicating the involvement of disulfide bonds in gel formation. Scanning electron microscopy (SEM) showed that ultrasonic-TGase treatment resulted in a more uniform and denser microstructure of DWP gels. Ultrasonic-TGase treatment changed the secondary structure of the DWP gels as determined by Fourier transform infrared spectroscopy, with an increase in α-helix, β-turn and random coils and a decrease in β-sheets. In addition, in vitro drug release profiles showed that ultrasonic-TGase treatment promoted the cross-linking of protein molecules and formed a dense network to embed tea polyphenols (TP), thereby slowing down the digestion of TP in simulated gastric fluid and achieving the purpose of slow-release in simulated intestinal fluid. Thus, the synergy of ultrasonic and TGase treatment might be an effective method to improve gel properties and expand the application of protein gels in the food industries. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05756-6.
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Affiliation(s)
- Suping Pei
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, No. 35, Tsinghua East Road, Haidian District, Beijing City, 100083 People’s Republic of China
| | - Ying Wang
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, No. 35, Tsinghua East Road, Haidian District, Beijing City, 100083 People’s Republic of China
| | - Yu Zhang
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, No. 35, Tsinghua East Road, Haidian District, Beijing City, 100083 People’s Republic of China
| | - Fengjun Wang
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, No. 35, Tsinghua East Road, Haidian District, Beijing City, 100083 People’s Republic of China
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3
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Zhang J, Li T, Chen Q, Liu H, Kaplan DL, Wang Q. Application of transglutaminase modifications for improving protein fibrous structures from different sources by high-moisture extruding. Food Res Int 2023; 166:112623. [PMID: 36914358 DOI: 10.1016/j.foodres.2023.112623] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 11/23/2022] [Accepted: 02/17/2023] [Indexed: 02/25/2023]
Abstract
Plant proteins can be extruded under high moisture content (above 40 %) to form meat-like fibrous structures, which is the basis for meat-like substitute products. However, the proteins' extrudability from various sources remain challenging in terms of generating fibrous structures under combinations of high-moisture extrusion with transglutaminase (TGase) modifications. In this study, proteins from soy (soy protein isolate, SPI, and soy protein concentrate, SPC), pea (pea protein isolate, PPI), peanut (peanut protein powder, PPP), wheat (wheat gluten, WG), and rice (rice protein isolate, RPI) were texturized using high-moisture extrusion combined with transglutaminase (TGase) modifications to enact changes in protein structure and extrusion capabilities. The results showed that soy proteins (SPI or SPC) responsed to torque, die pressure and temperature during extrusion, and this phenomenon was more pronounced at a higher protein content (SPI). In contrast, rice protein exhibited poor extrudability, leading to large losses of thermomechanical energy. TGase significantly affects the orientation of protein fibrous structures along the extrusion direction by impacting the rate of protein gelation during the high-moisture extrusion process, with the impact mainly occurring in the cooling die. Globulins (mainly 11S) played a major role in forming fibrous structures and the aggregation of globulins or reduction of gliadins under TGase modification impacted the orientation of the fibrous structure along the extrusion direction. Some thermomechanical treatment during high-moisture extrusion results in protein conversion from compact structure into more extended or stretched state, and the increase of random coil structures for proteins derived from wheat and rice would lead to these looser structures in the extrudates. Thus, TGase can be combined with high-moisture extrusion to regulate the formation of plant protein fibrous structures, dependent on the specific protein source and content.
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Affiliation(s)
- Jinchuang Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Tongqing Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Qiongling Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Haodong Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - David L Kaplan
- Department of Biomedical Engineering, Tufts University, 4 Colby St., Medford 02155 Massachusetts, USA
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
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4
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Anagun Y, Isik S, Olgun M, Sezer O, Basciftci ZB, Arpacioglu NGA. The classification of wheat species based on deep convolutional neural networks using scanning electron microscope (SEM) imaging. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04192-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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5
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Wu J, Sun Y, Huan X, Cui C. Reaction Mixtures Rich in [γ-Glu] (n≥1)-Arg Derived from Enzymatic Synthesis as Potential Salt and Umami Enhancers. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:10584-10592. [PMID: 35984991 DOI: 10.1021/acs.jafc.2c03501] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Some arginyl dipeptides and γ-glutamyl peptides have been identified as salt and umami enhancers. These compounds provide an operable approach for reducing sodium uptake without losing the palatability of foods. γ-Glu-Arg was hinted to have a taste-enhancing effect in the past, but few research studies have focused on it. In the present study, a series of γ-glutamyl peptides containing Arg such as γ-Glu-Arg, [γ-Glu](n=2)-Arg, [γ-Glu](n=3)-Arg, [γ-Glu](n=4)-Arg, [γ-Glu](n=5)-Arg, [γ-Glu](n=6)-Arg, [γ-Glu](n=7)-Arg, and [γ-Glu](n=8)-Arg were synthesized using glutaminase from Bacillus amyloliquefaciens in the presence of Gln and Arg. A high solid concentration of 30% was found to increase the production of [γ-Glu](1≤n≤4)-Arg. Sensory evaluation revealed that individual [γ-Glu](n=1,2,3,4)-Arg has a slightly bitter and astringent taste. [γ-Glu](n=1,2)-Arg (1.0 mg/mL) significantly increased the umaminess in the mixture of salt and sodium glutamate but showed no significant effect on saltiness in the salt solution, whereas [γ-Glu](n=3,4)-Arg and postenzymatic reaction mixtures (1.0 mg/mL) significantly increased both saltiness and umaminess. [γ-Glu](n=3,4)-Arg and postenzymatic mixtures in the system with 30% solid concentrations showed a high and similar taste-enhancing effect. Moreover, umaminess and saltiness increased 1.9 and 2.4 times in the simulated broth, respectively, while saltiness increased 1.5 times in the salt solution by the addition of postenzymatic reaction mixtures in the system with 30% solid concentrations at 20.0 mg/mL. These results indicated that [γ-Glu](n=1,2,3,4)-Arg and postenzymatic reaction mixtures rich in [γ-Glu](n≥1)-Arg were potential salt or umami enhancers.
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Affiliation(s)
- Jing Wu
- School of Food Science and Technology, South China University of Technology, Guangzhou 510640, China
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China
| | - Yuanyuan Sun
- School of Food Science and Technology, South China University of Technology, Guangzhou 510640, China
| | - Xiang Huan
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China
| | - Chun Cui
- School of Food Science and Technology, South China University of Technology, Guangzhou 510640, China
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6
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Pourmohammadi K, Abedi E. Hydrolytic enzymes and their directly and indirectly effects on gluten and dough properties: An extensive review. Food Sci Nutr 2021; 9:3988-4006. [PMID: 34262753 PMCID: PMC8269544 DOI: 10.1002/fsn3.2344] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2021] [Revised: 04/03/2021] [Accepted: 05/09/2021] [Indexed: 12/11/2022] Open
Abstract
Poor water solubility, emulsifying, and foaming properties of gluten protein have limited its applications. Gluten is structured by covalent (disulfide bonds) and noncovalent bonds (hydrogen bonds, ionic bonds, hydrophobic bonds) which prone to alteration by various treatments. Enzyme modification has the ability to alter certain properties of gluten and compensate the deficiencies in gluten network. By hydrolyzing mechanisms and softening effects, hydrolytic enzymes affect gluten directly and indirectly and improve dough quality. The present review investigates the effects of some hydrolytic enzymes (protease and peptidase, alcalase, xylanase, pentosanase, and cellulase) on the rheological, functional, conformational, and nutritional features of gluten and dough. Overall, protease, peptidase, and alcalase directly affect peptide bonds in gluten. In contrast, arabinoxylan, pentosan, and cellulose are affected, respectively, by xylanase, pentosanase, and cellulase which indirectly affect gluten proteins. The changes in gluten structure by enzyme treatment allow gluten for being used in variety of purposes in the food and nonfood industry.
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Affiliation(s)
- Kiana Pourmohammadi
- Department of Food Science and TechnologyCollege of AgricultureFasa UniversityFasaIran
| | - Elahe Abedi
- Department of Food Science and TechnologyCollege of AgricultureFasa UniversityFasaIran
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7
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Chen X, Fu W, Luo Y, Cui C, Suppavorasatit I, Liang L. Protein deamidation to produce processable ingredients and engineered colloids for emerging food applications. Compr Rev Food Sci Food Saf 2021; 20:3788-3817. [PMID: 34056849 DOI: 10.1111/1541-4337.12759] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2020] [Revised: 03/12/2021] [Accepted: 03/29/2021] [Indexed: 12/28/2022]
Abstract
With the ever-increasing demands for functional and sustainable foods from the general public, there is currently a paradigm shift in the food industry toward the production of novel protein-based diet. Food scientists are therefore motivated to search for natural protein sources and innovative technologies to modify their chemical structure for desirable functionality and thus utilization. Deamidation is a viable, efficient, and attractive approach for modifying proteins owing to its ease of operating, specificity, and cost-effective processes. Over the past three decades, the knowledge of protein deamidation for food applications has evolved drastically, including the development of novel approaches for deamidation, such as protein-glutaminase and ion exchange resin, and their practices in new protein substrate. Thanks to deamidation, enhanced functionalities of food proteins from cereals, legumes, milk, oil seeds and others, and thereby their processabilities as food ingredients have been achieved. Moreover, deamidated proteins have been used to fabricate engineered food colloids, including self-assembled protein particles, protein-metallic complexes, and protein-carbohydrate complexes, which have demonstrated tailored physicochemical properties to modulate oral perception, improve gastrointestinal digestion and bioavailability, and protect and/or deliver bioactive nutrients. Novel bioactivity, altered digestibility, and varied allergenicity of deamidated proteins are increasingly recognized. Therefore, deamidated proteins with novel techno-functional and biological properties hold both promise and challenges for future food applications, and a comprehensive review on this area is critically needed to update our knowledge and provide a better understanding on the protein deamidation and its emerging applications.
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Affiliation(s)
- Xing Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Wenyan Fu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Yangchao Luo
- Department of Nutritional Sciences, University of Connecticut, Storrs, Connecticut, USA
| | - Chun Cui
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | | | - Li Liang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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8
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Modification of the structural and functional properties of wheat gluten protein using a planetary ball mill. Food Chem 2021; 363:130251. [PMID: 34144422 DOI: 10.1016/j.foodchem.2021.130251] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2020] [Revised: 05/24/2021] [Accepted: 05/28/2021] [Indexed: 11/23/2022]
Abstract
The modification of the structure and function of wheat gluten because of planetary ball milling was investigated. Reduced SDS-PAGE revealed that the subunit compositions and bands of gluten did not change with an increase in grinding time. FTIR analysis showed that α-helices and β-sheets decreased, whereas β-turns increased, indicating that the secondary structure of gluten became looser and more disorderly. Owing to the mechanical force of planetary ball milling constantly breaking the disulfide bonds in gluten, the number of free sulfhydryl groups increased, and surface hydrophobicity increased from 940.97 to 1197.50 after 20 min ball-milling treatments, whereas the foaming capacity was improved from 8.7 to 31 cm3. After 40 min, mastersizer analysis showed that particle size decreased from 85.9 to 32.3 μm, and the whiteness increased from 49.51 to 65.59. These results indicate that planetary grinding technology improves the functional properties of wheat gluten and expands its application potential.
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9
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Cysteine inducing formation and reshuffling of disulfide bonds in cold-extruded whey protein molecules: From structural and functional characteristics to cytotoxicity. Food Chem 2021; 360:130121. [PMID: 34034051 DOI: 10.1016/j.foodchem.2021.130121] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Revised: 04/28/2021] [Accepted: 05/12/2021] [Indexed: 11/22/2022]
Abstract
Polymer chemistry, rheology and cytotoxicity of cysteine initiated S-S redistribution in cold-extruded whey protein (TWPI) molecules were investigated. The locations of disulfide bonds in whey protein isolate (WPI), WPI dried without being extruded (OWPI) and cold-extruded WPI (TWPI), Cysteine (Cys)-treated WPI (WPI-Cys), OWPI (OWPI-Cys) and TWPI (TWPI-Cys) were precisely analyzed using liquid chromatography electrospray ionization tandem mass spectrometry (LC/MS/MS) combined with pLink software approaches. The numbers of intermolecular disulfide cross-linked peptides identified in Cys-treated samples increased by 4, 6 and 1, respectively, in the order of TWPI-Cys, OWPI-Cys and WPI-Cys. Fourier Transform infrared spectroscopy (FTIR) showed cysteine treatment loosed secondary structure of protein samples. Meanwhile, size exclusion chromatography (SEC) assay demonstrated the extensive polymerization in TWPI-Cys. Furthermore, Cys-treatment decreased the gelling temperature of TWPI to 57 °C sharply. Cys-treated TWPI has 19.11 times storage modulus (G') and 25.86 times loss modulus (G") of Cys-untreated TWPI at 85 °C. Additionally, cell viability with Cys addition indicate modified whey proteins are not toxic to human umbilical vein endothelial cells (HUVECs).
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10
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Chemical modifications and their effects on gluten protein: An extensive review. Food Chem 2020; 343:128398. [PMID: 33268180 DOI: 10.1016/j.foodchem.2020.128398] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2020] [Revised: 09/28/2020] [Accepted: 10/11/2020] [Indexed: 12/21/2022]
Abstract
Gluten protein as one of the plant resources is susceptible to genetic, physical, chemical, enzymatic and engineering modifications. Chemical modifications have myriad advantages over other treatments, including short reaction times, low cost, no requirement for specialized equipment, and highly clear modification effects. Therefore, chemical modification of gluten can be mainly conducted via acylation, glycosylation, phosphorylation, and deamidation. The present review investigated the impact of different chemical compounds on conformations of gluten and its subunits. Moreover, their effects on the physico-chemical, morphological, and rheological properties of gluten and their subunits were studied. This allows for the use of gluten for a variety of purposes in the food and non-food industry.
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11
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Li Q, Huang L, Luo Z, Tamer TM. Stability of trypsin inhibitor isolated from potato fruit juice against pH and heating treatment and in vitro gastrointestinal digestion. Food Chem 2020; 328:127152. [PMID: 32474234 DOI: 10.1016/j.foodchem.2020.127152] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Revised: 05/01/2020] [Accepted: 05/24/2020] [Indexed: 01/28/2023]
Abstract
Potato trypsin inhibitor (PTI) was obtained from imitated potato wastewater through a sustainable method of sequential acid precipitation, salting out, and ultrafiltration. PTI had a favorable inhibition with the low IC50 of 6.861 ± 0.107 mg/L. To explore stability of PTI against pH and heating treatment, PTI secondary structure was investigated by circular dichroism and inhibition was determined using the BAPNA method. The results indicated that PTI exerted a certain heat resistance and excellent stability over a wide pH range. Also, correlation analysis displayed β-sheet and β-turn contents of PTI had a positive correlation with inhibition, whereas α-helix and random coil contents were negatively correlated with inhibition. During in vitro digestion, the limited loss rate of activity (29.28%) and degree of hydrolysis (24.39%) suggested that PTI presented sufficient resistance to gastrointestinal digestion. These findings would extend beneficial hints to convert potato wastewater by-product into the potential anti-obesity ingredient in future.
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Affiliation(s)
- Qimeng Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
| | - Lei Huang
- China Tobacco Guangdong Industrial Co., Ltd, Guangzhou 510310, China
| | - Zhigang Luo
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; South China Institute of Collaborative Innovation, Dongguan 523808, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China.
| | - Tamer Mahmoud Tamer
- Polymer Materials Research Department, Advanced Technology and New Materials Research Institute, City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab City 21934, Egypt
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12
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Feasibility of synthesizing γ-[Glu] -Gln using high solid concentrations and glutaminase from Bacillus amyloliquefaciens as the catalyst. Food Chem 2020; 310:125920. [DOI: 10.1016/j.foodchem.2019.125920] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2019] [Revised: 11/15/2019] [Accepted: 11/17/2019] [Indexed: 02/05/2023]
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13
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Cui Q, Wang X, Wang G, Li R, Wang X, Chen S, Liu J, Jiang L. Effects of ultrasonic treatment on the gel properties of microbial transglutaminase crosslinked soy, whey and soy-whey proteins. Food Sci Biotechnol 2019; 28:1455-1464. [PMID: 31695944 PMCID: PMC6811457 DOI: 10.1007/s10068-019-00583-y] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2018] [Revised: 12/26/2018] [Accepted: 02/11/2019] [Indexed: 11/29/2022] Open
Abstract
This paper studied the influences of diverse ultrasonic power treatments on the physico-chemical properties of soy-whey mixed protein induced by microbial transglutaminase. Two groups of 15% (m/v) of protein solution-sole protein (as control group) and mixed protein were prepared and processed under different ultrasonic powers for 30 min. After ultrasonic power treatments, gel properties were significantly increased: under 300 W, the gel hardness of mixed protein reached a maximum of 998.9 g, with its water binding capacity scoring a maximum of 87%. According to the analysis of fluorescence emission spectrum, the fluorescence intensity and maximum absorption peak had changed, for different ultrasonic power treatments had exposed more groups. The Fourier Transform Infrared Spectroscopy also suggested that ultrasonic power treatments could change the secondary structure of gel samples. The scanning electron microscope demonstrated that the network structure of mixed protein gel displayed more regular and uniform after ultrasonic treatments.
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Affiliation(s)
- Qiang Cui
- College of Food Science, Northeast Agricultural University, Harbin, 150030 Heilongjiang China
| | - Xibo Wang
- College of Food Science, Northeast Agricultural University, Harbin, 150030 Heilongjiang China
| | | | - Rui Li
- College of Food Science, Northeast Agricultural University, Harbin, 150030 Heilongjiang China
| | - Xiaodan Wang
- College of Food Science, Northeast Agricultural University, Harbin, 150030 Heilongjiang China
| | - Shuang Chen
- College of Food Science, Northeast Agricultural University, Harbin, 150030 Heilongjiang China
| | - Jingnan Liu
- College of Food Science, Northeast Agricultural University, Harbin, 150030 Heilongjiang China
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin, 150030 Heilongjiang China
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14
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Zhou W, Sun-Waterhouse D, Xiong J, Cui C, Wang W, Dong K. Desired soy sauce characteristics and autolysis of Aspergillus oryzae induced by low temperature conditions during initial moromi fermentation. Journal of Food Science and Technology 2019; 56:2888-2898. [PMID: 31205344 DOI: 10.1007/s13197-019-03742-5] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/21/2019] [Accepted: 03/20/2019] [Indexed: 12/28/2022]
Abstract
This is the first report on the effect of low temperature stress applied during initial moromi fermentation on the quality and taste of soy sauce. Koji was prepared to yield initial moromi under three comparative fermentation conditions over 9 days: (1) 4 °C and 0% brine (i.e., water) (LTSF); (2) 4 °C and 16% w/w brine (LTSH); (3) 25 °C and 16% w/w brine (the control, CRTH). Greater extent of autolysis in samples was found under low temperature stress conditions (i.e., at 4 °C, a temperature much lower than the normal temperature range like 25 °C for natural microbial growth and performance). Compared to CRTH, LTSF had a two-fold increase of glutaminase activity in dregs and 65.17% increase in supernatant, and after 60 days of moromi fermentation, a 5.73% and 3.47% increase, respectively, in the contents of glutamic acid (Glu) and aspartic acid (Asp). LTSF had the highest total free amino acid content due to both the low temperature stress and absence of salt. The intensity ranking of umaminess and kokumi sensation (LTSF > LTSH > CRTH) revealed by sensory analysis followed the changing trends of their umami and sweet amino acid contents with a trend reversal in the bitter amino acid content. Low temperature (4 °C) without brine for initial moromi fermentation seemed beneficial, leading to a soy sauce product with desired taste and amino acid contents.
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Affiliation(s)
- Wensi Zhou
- 1School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640 China
| | - Dongxiao Sun-Waterhouse
- 1School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640 China
| | - Jian Xiong
- 1School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640 China
| | - Chun Cui
- 1School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640 China
| | - Wei Wang
- 1School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640 China
| | - Keming Dong
- Guangdong Weiwei Biotechnology Co., LTD, Guangzhou, 510640 China
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15
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Hu Y, Sun‐Waterhouse D, Liu P, Cui C, Wang W. Modification of rice protein with glutaminase for improved structural and sensory properties. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14161] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Yang Hu
- College of Food Science and Technology South China University of Technology Guangzhou 510640 China
| | - Dongxiao Sun‐Waterhouse
- College of Food Science and Technology South China University of Technology Guangzhou 510640 China
| | - Peng‐zhan Liu
- College of Food Science and Technology South China University of Technology Guangzhou 510640 China
| | - Chun Cui
- College of Food Science and Technology South China University of Technology Guangzhou 510640 China
- Guangdong Weiwei biotechnology Co. Ltd Guangzhou 511440 China
| | - Wei Wang
- College of Food Science and Technology South China University of Technology Guangzhou 510640 China
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16
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Garg S, Cran MJ, Mishra VK. Effect of heating and acidicpHon characteristics of wheat gluten suspension. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14097] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Swati Garg
- College of Health and Biomedicine Victoria University PO Box 14428 Melbourne Vic. 8001 Australia
| | - Marlene J. Cran
- Institute for Sustainable Industries and Liveable Cities Victoria University PO Box 14428 Melbourne Vic. 8001 Australia
| | - Vijay Kumar Mishra
- Institute for Sustainable Industries and Liveable Cities Victoria University PO Box 14428 Melbourne Vic. 8001 Australia
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Qu R, Zhu X, Tian M, Liu Y, Yan W, Ye J, Gao H, Huang J. Complete Genome Sequence and Characterization of a Protein-Glutaminase Producing Strain, Chryseobacterium proteolyticum QSH1265. Front Microbiol 2018; 9:1975. [PMID: 30233508 PMCID: PMC6132073 DOI: 10.3389/fmicb.2018.01975] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2018] [Accepted: 08/06/2018] [Indexed: 11/13/2022] Open
Abstract
Recently, an enzyme named protein-glutaminase (PG) has been identified as a new type of enzyme with significant potential for deamidation of food proteins. The enzyme is shown to be expressed as a pre-pro-protein with a putative signal peptide of 21 amino acids, a pro-sequence of 114 amino acids, and a mature PG of 185 amino acids. The microbial enzyme PG specifically catalyzes deamidation of proteins without protein hydrolysis pretreatment and only reacts with glutamine residues in the side-chains of proteins or long peptides. All these attributes suggest that it has a great potential for food industrial applications. However, until recently, there have been relatively few studies of the PG-producing strains. A strain named Chryseobacterium proteolyticum QSH1265 which can produce PG was isolated from a soil sample collected in Songjiang, Shanghai, China. Its enzyme activity was about 0.34 ± 0.01 U/mL when using carboxybenzoxy-Gln-Gly as a substrate. The strain can produce acid from D-glucose, maltose, L-arabinose sucrose, glycerol, and mannitol but not fructose, and it is also positive for indole production and urease. Here we describe the complete genome sequence of this strain via PacBio RSII sequencing. The C. proteolyticum QSH1265 genome consists of a circular chromosome with total length of 4,849,803 bp without any plasmids. All of 4563 genes were predicted including 4459 genes for protein-coding and 104 RNA-relative genes with an average G+C content of 36.16%. The KEGG and COG annotation provide information for the specific function of proteins encoded in the genome, such as proteases, chromoproteins, stress proteins, antiporters, etc. A highly conserved hypothetical protein shares a promoter with the gene encoding the protein-glutaminase enzyme. The genome sequence and preliminary annotation provide valuable genetic information for further study of C. proteolyticum.
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Affiliation(s)
- Ruidan Qu
- School of Life Science, East China Normal University, Shanghai, China
| | - Xiaoyu Zhu
- School of Life Science, East China Normal University, Shanghai, China
| | - Min Tian
- School of Life Science, East China Normal University, Shanghai, China
| | - Yingjie Liu
- School of Life Science, East China Normal University, Shanghai, China
| | - Wenjuan Yan
- School of Life Science, East China Normal University, Shanghai, China
| | - Jian Ye
- School of Life Science, East China Normal University, Shanghai, China
| | - Hongliang Gao
- School of Life Science, East China Normal University, Shanghai, China
| | - Jing Huang
- School of Life Science, East China Normal University, Shanghai, China
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Gharibzahedi SMT, Roohinejad S, George S, Barba FJ, Greiner R, Barbosa-Cánovas GV, Mallikarjunan K. Innovative food processing technologies on the transglutaminase functionality in protein-based food products: Trends, opportunities and drawbacks. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.03.014] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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19
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Enzymatic susceptibility of wheat gluten after subcritical water treatment. Food Sci Biotechnol 2017; 26:1545-1553. [PMID: 30263691 DOI: 10.1007/s10068-017-0214-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2016] [Revised: 12/23/2016] [Accepted: 07/10/2017] [Indexed: 10/18/2022] Open
Abstract
Subcritical water (SCW) hydrolysis is an alternative to traditional methods of protein hydrolysis that uses water as a reaction medium. In this study, the effect of SCW treatment on heat-induced conformational changes in wheat gluten and its relation to enzymatic susceptibility were investigated. The degree of deamidation increased rapidly from 12.5 to 47.4% with increase in the temperature range of 160-220 °C. Protein solubility increased in a similar pattern with degree of deamidation and almost all protein was solubilized after treatment with SCW at 200 °C. SCW treatment in a particular time-temperature combination results in a significant decrease in enzymatic susceptibility. After SCW treatment at 220 °C for 20 min, enzymatic susceptibility of gluten protein was exceedingly decreased to nearly complete loss. Because of excess degradation and deamidation and small molecular size (less than 6500 Da) many hydrolysis sites disappear and are difficult to access by protease.
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Chen J, Cui C, Zhao H, Wang H, Zhao M, Wang W, Dong K. The effect of high solid concentrations on enzymatic hydrolysis of soya bean protein isolate and antioxidant activity of the resulting hydrolysates. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13668] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Jiahui Chen
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510640 China
| | - Chun Cui
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510640 China
| | - Haifeng Zhao
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510640 China
| | - Haiping Wang
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510640 China
| | - Mouming Zhao
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510640 China
| | - Wei Wang
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510640 China
| | - Keming Dong
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510640 China
- Guangdong Weiwei Biotehnology Co., LTD; Guangzhou 511458 China
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21
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Tranquet O, Gaudin JC, Patil S, Steinbrecher J, Matsunaga K, Teshima R, Sakai S, Larré C, Denery-Papini S. A chimeric IgE that mimics IgE from patients allergic to acid-hydrolyzed wheat proteins is a novel tool for in vitro allergenicity assessment of functionalized glutens. PLoS One 2017; 12:e0187415. [PMID: 29117222 PMCID: PMC5678878 DOI: 10.1371/journal.pone.0187415] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2017] [Accepted: 10/19/2017] [Indexed: 11/19/2022] Open
Abstract
Background Acid-hydrolyzed wheat proteins (acid-HWPs) have been shown to provoke severe allergic reactions in Europe and Japan that are distinct from classical wheat allergies. Acid-HWPs were shown to contain neo-epitopes induced by the deamidation of gluten proteins. However, products with variable rates of deamidation can be found. Objectives In this work, we studied the effect of the extent of wheat proteins deamidation on its allergenicity. A recombinant chimeric IgE was produced and compared to patients’ IgE for its capacity to assess the IgE-mediated triggering potential of acid-HWPs. Methods Sera from acid-HWP allergic patients were analyzed via ELISA and a functional basophil assay for their IgE reactivity to wheat proteins with different deamidation levels. A chimeric mouse/human IgE (chIgE-DG1) specific for the main neo-epitope, QPEEPFPE, involved in allergy to acid-HWPs was characterized with respect to its functionality and its reactivity compared to that of patients’ IgE. Results Acid-HWPs with medium (30%) and high (50–60%) deamidation levels displayed a markedly stronger IgE binding and capacity to activate basophils than those of samples with weak (15%) deamidation levels. The monoclonal chIgE-DG1 allowed basophil degranulation in the presence of deamidated wheat proteins. ChIgE-DG1 was found to mimic patients’ IgE reactivity and displayed the same ability to rank acid-HWP products in a degranulation assay. Conclusion Increasing the deamidation level of products from 15% to 60% resulted in an approximately 2-fold increase in their antigenicity and a 100-fold increase in their eliciting potential. The chimeric ChIgE-DG1 may be a useful tool to evaluate functionalized glutens for their allergenic potential. By mimicking patient sera reactivity, chIgE-DG1 also provided data on the patients' IgE repertoire and on the functionality of certain repeated epitopes in gluten proteins.
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Affiliation(s)
- Olivier Tranquet
- UR 1268 Biopolymers Interactions Assemblies, INRA, Nantes, France
- * E-mail:
| | | | - Sarita Patil
- Center for Immunology and Inflammatory Diseases, Massachusetts General Hospital and Harvard Medical School, Boston, Massachusetts, United States of America
| | - Johanna Steinbrecher
- Center for Immunology and Inflammatory Diseases, Massachusetts General Hospital and Harvard Medical School, Boston, Massachusetts, United States of America
| | - Kayoko Matsunaga
- Department of Integrative Medical Science for Allergic Disease, Fujita Health University School of Medicine, Toyoake, Japan
| | | | | | - Colette Larré
- UR 1268 Biopolymers Interactions Assemblies, INRA, Nantes, France
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22
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Qin XS, Zhao YY, Jiang ST, Luo ZG. WITHDRAWN: Colloidal and interfacial characteristics of transglutaminase-set soy protein isolate and wheat gluten mixture emulsion gels with ultrasound pretreatment: Influence of the oil fraction. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.10.006] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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23
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High solid concentrations facilitate enzymatic hydrolysis of yeast cells. FOOD AND BIOPRODUCTS PROCESSING 2017. [DOI: 10.1016/j.fbp.2017.03.004] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Yang W, Qin XS, Luo SZ, Zhao YY, Zhong XY, Mu DD, Jiang ST, Zheng Z. Effect of Calcium Stearyl Lactylate on Physicochemical Properties of Texturized Wheat Gluten. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2017. [DOI: 10.3136/fstr.23.203] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Wen Yang
- School of Food Science and Engineering, Hefei University of Technology
| | - Xin-Sheng Qin
- School of Food Science and Engineering, Hefei University of Technology
| | - Shui-Zhong Luo
- School of Food Science and Engineering, Hefei University of Technology
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology
| | - Yan-Yan Zhao
- School of Food Science and Engineering, Hefei University of Technology
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology
| | - Xi-Yang Zhong
- School of Food Science and Engineering, Hefei University of Technology
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology
| | - Dong-Dong Mu
- School of Food Science and Engineering, Hefei University of Technology
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology
| | - Shao-Tong Jiang
- School of Food Science and Engineering, Hefei University of Technology
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology
| | - Zhi Zheng
- School of Food Science and Engineering, Hefei University of Technology
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology
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Qin XS, Luo SZ, Cai J, Zhong XY, Jiang ST, Zhao YY, Zheng Z. Transglutaminase-induced gelation properties of soy protein isolate and wheat gluten mixtures with high intensity ultrasonic pretreatment. ULTRASONICS SONOCHEMISTRY 2016; 31:590-7. [PMID: 26964986 DOI: 10.1016/j.ultsonch.2016.02.010] [Citation(s) in RCA: 118] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/17/2015] [Revised: 02/05/2016] [Accepted: 02/06/2016] [Indexed: 05/24/2023]
Abstract
Soy protein isolate (SPI) and wheat gluten (WG) are widely used in commercial food applications in Asia for their nutritional value and functional properties. However, individually each exhibits poor gelation. In this study, we examined the microbial transglutaminase (MTGase)-induced gelation properties of SPI and WG mixtures with high intensity ultrasonic pretreatment. Ultrasonic treatment reduced the particle size of SPI/WG molecules, which led to improvements in surface hydrophobicity (Ho) and free sulfhydryl (SH) group content. However, MTGase crosslinking facilitated the formation of disulfide bonds, markedly decreasing the content of free SH groups. Ultrasonic treatment improved the gel strength, water holding capacity, and storage modulus and resulted in denser and more homogeneous networks of MTGase-induced SPI/WG gels. In addition, ultrasonic treatment changed the secondary structure of the gel samples as determined by Fourier transform infrared spectroscopic analysis, with a reduction in α-helices and β-turns and an increase in β-sheets and random coils. Thus, ultrasound is useful in facilitating the gelation properties of MTGase-induced SPI/WG gels and might expand their utilization in the food protein gelation industry.
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Affiliation(s)
- Xin-Sheng Qin
- School of Biotechnology and Food Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230009, China
| | - Shui-Zhong Luo
- School of Biotechnology and Food Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230009, China
| | - Jing Cai
- School of Biotechnology and Food Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230009, China
| | - Xi-Yang Zhong
- School of Biotechnology and Food Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230009, China
| | - Shao-Tong Jiang
- School of Biotechnology and Food Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230009, China
| | - Yan-Yan Zhao
- School of Biotechnology and Food Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230009, China.
| | - Zhi Zheng
- School of Biotechnology and Food Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230009, China.
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26
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Cui C, Qian Y, Sun W, Zhao H. Effects of high solid concentrations on the efficacy of enzymatic hydrolysis of yeast cells and the taste characteristics of the resulting hydrolysates. Int J Food Sci Technol 2016; 51:1298-1304. [DOI: 10.1111/ijfs.13084] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2015] [Accepted: 01/28/2016] [Indexed: 07/02/2024]
Abstract
SummaryEffects of solid concentrations on enzymatic hydrolysis of yeast cells and the taste characteristics of the resulting hydrolysates were examined. Results showed that increased solid concentrations ranging from 10% to 30% resulted in a mild increase in degree of hydrolysis (DH) of hydrolysates during the whole hydrolysis process, whereas an obvious inhibition effect on DH was found at hydrolysates with 40% of solid concentration. The levels of amino nitrogen and total nitrogen of supernatant with 40% of solid concentration were six‐fold higher than those of hydrolysates with 10% of solid concentration at all hydrolysis time. After 21 h of hydrolysis, there was no significant difference in molecular weight distributions of hydrolysates with different solid concentrations, while a significant increase in amino acid contents of hydrolysates with high solid concentrations was found. Results from sensory evaluation showed that the intensities of umami, mouthfulness and continuity in umami solution could be significantly improved by supplementing with the resulting hydrolysates with high solid concentrations.
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Affiliation(s)
- Chun Cui
- School of Food Science and Technology South China University of Technology Guangzhou 510640 China
| | - Yangpeng Qian
- School of Food Science and Technology South China University of Technology Guangzhou 510640 China
| | - Weizheng Sun
- School of Food Science and Technology South China University of Technology Guangzhou 510640 China
| | - Haifeng Zhao
- School of Food Science and Technology South China University of Technology Guangzhou 510640 China
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27
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Wang K, Luo S, Cai J, Sun Q, Zhao Y, Zhong X, Jiang S, Zheng Z. Effects of partial hydrolysis and subsequent cross-linking on wheat gluten physicochemical properties and structure. Food Chem 2016; 197:168-74. [DOI: 10.1016/j.foodchem.2015.10.123] [Citation(s) in RCA: 77] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2015] [Revised: 09/12/2015] [Accepted: 10/24/2015] [Indexed: 11/27/2022]
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28
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Rahaman T, Vasiljevic T, Ramchandran L. Shear, heat and pH induced conformational changes of wheat gluten – Impact on antigenicity. Food Chem 2016; 196:180-8. [DOI: 10.1016/j.foodchem.2015.09.041] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2015] [Revised: 09/07/2015] [Accepted: 09/10/2015] [Indexed: 02/07/2023]
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29
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Tranquet O, Lupi R, Echasserieau-Laporte V, Pietri M, Larré C, Denery-Papini S. Characterization of Antibodies and Development of an Indirect Competitive Immunoassay for Detection of Deamidated Gluten. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:5403-5409. [PMID: 25980542 DOI: 10.1021/acs.jafc.5b00923] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Diversification of gluten applications in the food and cosmetics industries was achieved through the production of water-soluble gluten that can be obtained by deamidation. Current analytical methods dedicated to gluten detection failed to detect deamidated gluten. After immunizing mice with the peptide LQPEEPFPE conjugated to keyhole limpet hemocyanin, five mouse monoclonal antibodies (mAbs) were produced and sequences of bound epitopes were determined as XPXEPFPE, where X is Q or E. The mAbs exhibited high specificity for deamidated gliadins and low molecular weight glutenin subunits. A competitive enzyme-linked immunosorbent assay (ELISA) based on INRA-DG1 mAb was developed with an IC50% of 85 ng/mL and a limit of detection of 25 ng/mL. The intra- and interassay coefficients of variation (CV) were <10% except for the interassay CV of the low-level control (40 ng/mL), which was 20%. This assay was capable of detecting three of the four deamidated gluten samples spiked in rice flour at 20 mg/kg.
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Affiliation(s)
- Olivier Tranquet
- INRA, UR1268 Biopolymers, Interactions, Assemblies, rue de la Geraudiere, Nantes cedex 03, France
| | - Roberta Lupi
- INRA, UR1268 Biopolymers, Interactions, Assemblies, rue de la Geraudiere, Nantes cedex 03, France
| | | | - Manon Pietri
- INRA, UR1268 Biopolymers, Interactions, Assemblies, rue de la Geraudiere, Nantes cedex 03, France
| | - Colette Larré
- INRA, UR1268 Biopolymers, Interactions, Assemblies, rue de la Geraudiere, Nantes cedex 03, France
| | - Sandra Denery-Papini
- INRA, UR1268 Biopolymers, Interactions, Assemblies, rue de la Geraudiere, Nantes cedex 03, France
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30
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Cui C, Hu Q, Ren J, Zhao M, Du H. The effect of lactic acid bacteria fermentation on the antioxidant activity of wheat gluten pancreatin hydrolysates. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12399] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Chun Cui
- College of Light Industry and Food Sciences; South China University of Technology; Guangzhou 510640 China
| | - Qingling Hu
- College of Light Industry and Food Sciences; South China University of Technology; Guangzhou 510640 China
| | - Jiaoyan Ren
- College of Light Industry and Food Sciences; South China University of Technology; Guangzhou 510640 China
| | - Mouming Zhao
- College of Light Industry and Food Sciences; South China University of Technology; Guangzhou 510640 China
| | - Hongying Du
- College of Light Industry and Food Sciences; South China University of Technology; Guangzhou 510640 China
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