1
|
Yang Y, Liu Y, Xu M, Cai J, Li Q, Wan Z, Yang X. Hierarchical Self-Aggregation of Multifunctional Steviol Glycosides in Aqueous Solutions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:16438-16448. [PMID: 38981019 DOI: 10.1021/acs.jafc.4c02386] [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: 07/11/2024]
Abstract
Steviol glycosides (SGs) are a natural sweetener widely used in the food and beverage industry, but the low solubility and stability of SG aqueous solutions greatly limit their application performance, especially in liquid formulations. In this work, we explore the solubility behavior of rebaudioside A (Reb A) in water, a major component of SGs, with the aim of clarifying the underlying mechanisms of the solubility and stability constraints of SGs, as well as the impact on their multifunctional properties. We demonstrate for the first time that Reb A exhibits hierarchical self-assembly in solutions, forming spherical micelles first when the concentration exceeds its critical micelle concentration (5.071 mg/mL), which then further assemble into large rod-like aggregates. The formation of such large Reb A aggregates is mainly dominated by hydrogen bonding and short-range Coulomb interaction energy, thus leading to the low solubility and precipitation of Reb A solutions. Surprisingly, aggregated Reb A structures display significantly improved organoleptic properties, revealing that self-aggregation can be developed as a simple, efficient, and green strategy for improving the taste profile of SGs. Additionally, the self-aggregation of Reb A at high concentrations impairs active encapsulation and also affects its interfacial and emulsifying properties.
Collapse
Affiliation(s)
- Yunyi 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
| | - Yang Liu
- College of Polymer Science and Engineering, State Key Laboratory of Polymer Materials Engineering, Sichuan University, Chengdu 610065, China
| | - Mengyue Xu
- 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
- Laboratory of Physics and Physical Chemistry of Foods, Wageningen University, Bornse Weilanden 9, 6708WG Wageningen, The Netherlands
| | - Jiyang Cai
- 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
| | - Qing 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
| | - 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
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, 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
| |
Collapse
|
2
|
Zhang F, Liu J, Uyanga VA, Tang C, Qu Y, Qin X, Chen Y, Liu Y. Preparation and functional properties of rice bran globulin-chitooligosaccharide-quercetin-resveratrol covalent complex. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4977-4988. [PMID: 38567804 DOI: 10.1002/jsfa.13506] [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: 05/04/2023] [Revised: 08/25/2023] [Accepted: 04/03/2024] [Indexed: 04/14/2024]
Abstract
BACKGROUND As the major protein (approximately 36%) in rice bran, globulin exhibits excellent foaming and emulsifying properties, endowing its useful application as a foaming and emulsifying agent in the food industry. However, the low water solubility restricts its commercial potential in industrial applications. The present study aimed to improve this protein's processing and functional properties. RESULTS A novel covalent complex was fabricated by a combination of the Maillard reaction and alkaline oxidation using rice bran globulin (RBG), chitooligosaccharide (C), quercetin (Que) and resveratrol (Res). The Maillard reaction improved the solubility, emulsifying and foaming properties of RBG. The resultant glycosylated protein was covalently bonded with quercetin and resveratrol to form a (RBG-C)-Que-Res complex. (RBG-C)-Que-Res exhibited higher thermal stability and antioxidant ability than the native protein, binary globulin-chitooligosaccharide or ternary globulin-chitooligosaccharide-polyphenol (only containing quercetin or resveratrol) conjugates. (RBG-C)-Que-Res exerted better cytoprotection against the generation of malondialdehyde and reactive oxygen species in HepG2 cells, which was associated with increased activities of antioxidative enzymes superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GSH-Px) through upregulated genes SOD1, CAT, GPX1 (i.e. gene for glutathione peroxidase-1), GCLM (i.e. gene for glutamate cysteine ligase modifier subunit), SLC1A11 (i.e. gene for solute carrier family 7, member 11) and SRXN1 (i.e. gene for sulfiredoxin-1). The anti-apoptotic effect of (RBG-C)-Que-Res was confirmed by the downregulation of caspase-3 and p53 and the upregulation of B-cell lymphoma-2 gene expression. CONCLUSION The present study highlights the potential of (RBG-C)-Que-Res conjugates as functional ingredients in healthy foods. © 2024 Society of Chemical Industry.
Collapse
Affiliation(s)
- Fengjiao Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Jinguang Liu
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | | | - Caiyun Tang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Yanan Qu
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Xu Qin
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Yilun Chen
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Yuqian Liu
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| |
Collapse
|
3
|
Chen S, Yi J, Kang Q, Song M, Raubenheimer D, Lu J. Identification of a Novel Peptide with Alcohol Dehydrogenase Activating Ability from Ethanol-Induced Lactococcus lactis: A Combined In Silico Prediction and In Vivo Validation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:5746-5756. [PMID: 38450489 DOI: 10.1021/acs.jafc.3c07632] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/08/2024]
Abstract
Alcohol dehydrogenase (ADH) is a crucial rate-limiting enzyme in alcohol metabolism. Our previous research found that ethanol-induced intracellular extracts of Lactococcus lactis (L. lactis) could enhance alcohol metabolism in mice, but the responsible compounds remain unidentified. The study aimed to screen potential ADH-activating peptides from ethanol-induced L. lactis using virtual screening and molecular docking calculation. Among them, the pentapeptide FAPEG might bind to ADH through hydrophobic interaction and hydrogen bonds, then enhancing ADH activity. Spectroscopy analysis further investigated the peptide-enzyme interaction between FAPEG and ADH, including changes in the amino acid residue microenvironment and secondary structural alterations. Furthermore, FAPEG could protect against alcoholic liver injury (ALI) in mice by reducing blood alcohol concentration, enhancing the activity of antioxidant and alcohol metabolism enzymes, and attenuating alcohol-induced hepatotoxicity, which was related to the activation of the Nrf2/keap1/HO-1 signaling pathway. The study provided preliminary evidence that the generation of ADH-activating peptides in ethanol-induced L. lactis has the potential in preventing ALI in mice using in silico prediction and in vivo validation approaches.
Collapse
Affiliation(s)
- Sisi Chen
- School of Life Sciences, Zhengzhou University, Zhengzhou 450001, China
- Physical Education College, Zhengzhou University, Zhengzhou 450001, China
- Food Laboratory of Zhongyuan, Luohe 462300, China
| | - Juanjuan Yi
- School of Life Sciences, Zhengzhou University, Zhengzhou 450001, China
- Food Laboratory of Zhongyuan, Luohe 462300, China
| | - Qiaozhen Kang
- School of Life Sciences, Zhengzhou University, Zhengzhou 450001, China
| | - Mo Song
- School of Life Sciences, Zhengzhou University, Zhengzhou 450001, China
| | - David Raubenheimer
- Charles Perkins Centre, University of Sydney, Sydney 2006, New South Wales, Australia
| | - Jike Lu
- School of Life Sciences, Zhengzhou University, Zhengzhou 450001, China
- Food Laboratory of Zhongyuan, Luohe 462300, China
| |
Collapse
|
4
|
Chen Y, Chen X, Luo S, Chen T, Ye J, Liu C. Complex bio-nanoparticles assembled by a pH-driven method: environmental stress stability and oil-water interfacial behavior. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1971-1983. [PMID: 37897157 DOI: 10.1002/jsfa.13085] [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: 09/01/2023] [Revised: 10/22/2023] [Accepted: 10/28/2023] [Indexed: 10/29/2023]
Abstract
BACKGROUND Protein-based nanoparticles have gained considerable interest in recent years due to their biodegradability, biocompatibility, and functional properties. However, nanoparticles formed from hydrophobic proteins are prone to instability under environmental stress, which restricts their potential applications. It is therefore of great importance to develop green approaches for the fabrication of hydrophobic protein-based nanoparticles and to improve their physicochemical performance. RESULTS Gliadin/shellac complex nanoparticles (168.87 ~ 403.67 nm) with various gliadin/shellac mass ratios (10:0 ~ 5:5) were prepared using a pH-driven approach. In comparison with gliadin nanoparticles, complex nanoparticles have shown enhanced stability against neutral pH, ions, and boiling. They remained stable under neutral conditions at NaCl concentrations ranging from 0 to 100 mmol L-1 and even when boiled at 100 °C for 90 min. These nanoparticles were capable of effectively reducing oil-water interfacial tension (5 ~ 11 mNm-1 ) but a higher amount of shellac in the nanoparticles compromised their ability to lower interfacial tension. Moreover, the wettability of the nanoparticles changed as the gliadin/shellac mass ratio changed, leading to a range of three-phase contact angles from 52.41° to 84.85°. Notably, complex nanoparticles with a gliadin/shellac mass ratio of 8:2 (G/S 8:2) showed a contact angle of 84.85°, which is considered suitable for the Pickering stabilization mechanism. Moreover, these nanoparticles exhibited the highest emulsifying activity of 52.42 m2 g-1 and emulsifying stability of 65.33%. CONCLUSIONS The findings of the study revealed that gliadin/shellac complex nanoparticles exhibited excellent resistance to environmental stress and demonstrated superior oil-water interfacial behavior. They have strong potential for further development as food emulsifiers or as nano-delivery systems for nutraceuticals. © 2023 Society of Chemical Industry.
Collapse
Affiliation(s)
- Yan Chen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Xing Chen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Shunjing Luo
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Tingting Chen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Jiangping Ye
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| |
Collapse
|
5
|
Wu X, Yang L, Xia M, Yu K, Cai W, Shi T, Xie M, Liu H. Na +/K + enhanced the stability of the air/water interface of soy hull polysaccharide and intestinal mucus. Int J Biol Macromol 2023; 245:125206. [PMID: 37295695 DOI: 10.1016/j.ijbiomac.2023.125206] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 05/22/2023] [Accepted: 06/01/2023] [Indexed: 06/12/2023]
Abstract
The stable energy barrier of mucin and soy hull polysaccharide (SHP) is established at the air/water interface in the intestinal fluid and is conducive to the absorption and transportation of nutrients. This study aimed to investigate the effect of different concentrations (0.5 % and 1.5 %) of Na+ and K+ on the energy barrier through the digestive system model in vitro. The interaction between ions and microwave-assisted ammonium oxalate-extracted SP (MASP)/mucus was characterized by particle size, zeta potential, interfacial tension, surface hydrophobicity, Fourier transform infrared spectroscopy, endogenous fluorescence spectroscopy, microstructure, and shear rheology. The results showed that the interactions between ions and MASP/mucus included electrostatic interaction, hydrophobic interaction, and hydrogen bond. The MASP/mucus miscible system was destabilized after 12 h, and the ions could improve the system stability to some extent. MASP aggregated continuously with the increase in the ion concentration, and large MASP aggregates were trapped above the mucus layer. Furthermore, the adsorption of MASP/mucus at the interface increased and then decreased. These findings provided a theoretical basis for an in-depth understanding of the mechanism of action of MASP in the intestine.
Collapse
Affiliation(s)
- Xinghui Wu
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China
| | - Lina Yang
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China; Food and Processing Research Institute, Liaoning Academy of Agricultural Sciences, Shenyang, Liaoning 110161, China.
| | - Mingjie Xia
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China
| | - Kejin Yu
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China
| | - Wenqi Cai
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China
| | - Taiyuan Shi
- Food and Processing Research Institute, Liaoning Academy of Agricultural Sciences, Shenyang, Liaoning 110161, China
| | - Mengxi Xie
- Food and Processing Research Institute, Liaoning Academy of Agricultural Sciences, Shenyang, Liaoning 110161, China
| | - He Liu
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China.
| |
Collapse
|
6
|
Zhang H, Tian Y, Pan S, Zheng L. Glycation Improved the Interfacial Adsorption and Emulsifying Performance of β-Conglycinin to Stabilize the High Internal Phase Emulsions. Foods 2023; 12:2706. [PMID: 37509797 PMCID: PMC10379661 DOI: 10.3390/foods12142706] [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: 06/05/2023] [Revised: 07/11/2023] [Accepted: 07/12/2023] [Indexed: 07/30/2023] Open
Abstract
This study investigated the interfacial adsorption and emulsifying performance of glycated β-conglycinin (7S) with D-galactose (Gal) at various times. Results indicated that glycation increased the particle sizes and zeta potentials of glycated 7S by inducing subunit dissociation. Glycation destroyed the tertiary structures and transformed secondary structures from an ordered one to a disordered one, leading to the more flexible structures of glycated 7S compared with untreated 7S. All these results affected the structural unfolding and rearrangement of glycated 7S at the oil/water interface. Therefore, glycated 7S improved interfacial adsorption and formed an interfacial viscoelasticity layer, increasing emulsifying performance to stabilize high internal phase emulsions (HIPE) with self-supportive structures. Furthermore, the solid gel-like network of HIPE stabilized by glycated 7S led to emulsification stability. This result provided new ideas to improve the functional properties of plant proteins by changing the interfacial structure.
Collapse
Affiliation(s)
- Hongjian Zhang
- College of Food Science and Engineering, Hainan University, Haikou 570228, China
- Hainan Institute of Grain and Oil Science, Qionghai 571400, China
| | - Yan Tian
- College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Siyi Pan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Lianhe Zheng
- Hainan Institute of Grain and Oil Science, Qionghai 571400, China
| |
Collapse
|
7
|
Xie J, Huang W, Wu X. Effects of tea saponin on the foaming properties of pea protein. Food Funct 2023; 14:4339-4353. [PMID: 37083690 DOI: 10.1039/d3fo00104k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/22/2023]
Abstract
Plant proteins are becoming increasingly important for foam formation as an alternative to animal proteins. Consumers, however, are unsatisfied with the foaming properties of pea protein isolates. Recent research on proteins and surfactants has primarily concentrated on chemically synthesized surfactants. In this study, foams were prepared by complexing pea protein isolates with a natural small molecule surfactant tea saponin. This study investigates the mechanisms responsible for the formation and stability of foams prepared from pea protein isolates (PPIs) complexed with tea saponins. Analyses of foaming performance were carried out by analyzing the morphology of foam, foaming properties, foam's rheological properties, and the microstructure of the pea protein-tea saponin complex system. Compared to the pea protein isolate alone, the pea protein-tea saponin complex significantly improved foaming capacity and foaming stability. As shown by light microscopy analysis, the size of the foam decreased and became more homogeneous, probably because of the altered aggregate state of the protein. In this study, natural surfactants and mixtures of plant proteins are studied in order to better understand their properties. The mixed system has excellent prospects for application in the industries related to foam.
Collapse
Affiliation(s)
- Jiaxing Xie
- College of Food Science, South China Agricultural University, Guangzhou 510642, China.
| | - Weijuan Huang
- College of Food Science, South China Agricultural University, Guangzhou 510642, China.
- Research Center for Green Development of Agriculture, South China Agricultural University, Guangzhou 510642, China
| | - Xuehui Wu
- College of Food Science, South China Agricultural University, Guangzhou 510642, China.
- Guangdong Engineering Research Center for Oil-Tea Camellia, Guangzhou 510642, China
| |
Collapse
|
8
|
Chen Y, Li M, Kong J, Liu J, Zhang Q. Molecular Interaction Mechanism and Preservative Effect of Lactone Sophorolipid and Lactoferrin/ β-Lactoglobulin Systems. Foods 2023; 12:foods12081561. [PMID: 37107357 PMCID: PMC10137667 DOI: 10.3390/foods12081561] [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: 02/27/2023] [Revised: 04/02/2023] [Accepted: 04/06/2023] [Indexed: 04/29/2023] Open
Abstract
Multispectral and molecular docking methods were used to study the interaction mode and mechanism of two important components of whey proteins, lactoferrin (LF) and β-lactoglobulin (β-LG), and of a lactone sophorolipid (LSL) mixed system. The preservation effect of the mixed system on milk was also studied and compared. The results showed that the quenching mechanism of LSL on both β-LG and LF was static, but that the non-covalent complexes formed were the result of the different interacting forces: hydrogen bonds and the van der Waals force for the LSL-β-LG system, and electrostatic force for the LSL-LF system. The binding constants of LSL-β-LG and LSL-LF were all relatively small, and the interaction of LSL with β-LG was stronger than its interaction with LF. After adding β-LG, LF, or the mixed system with LSL to the milk, the stability of milk emulsion was effectively improved in all cases, while the preservative ability was effectively enhanced only by the addition of LF or LSL-LF. These results provide supportive data and a theoretical basis for enhancing the production of dairy products and other byproducts.
Collapse
Affiliation(s)
- Yanrong Chen
- School of Chemistry and Chemical Engineering, Liaocheng University, Liaocheng 252059, China
| | - Mingyuan Li
- School of Chemistry and Chemical Engineering, Liaocheng University, Liaocheng 252059, China
| | - Jing Kong
- School of Chemistry and Chemical Engineering, Liaocheng University, Liaocheng 252059, China
| | - Jie Liu
- School of Chemistry and Chemical Engineering, Liaocheng University, Liaocheng 252059, China
| | - Qian Zhang
- School of Chemistry and Chemical Engineering, Liaocheng University, Liaocheng 252059, China
| |
Collapse
|
9
|
Yang H, Liu Y, Wang S, Zhao L, Liu H, Liu J, Zhu D. Composition, morphology, interfacial rheology and emulsifying ability of soy hull polysaccharides extracted with ammonium oxalate and sodium citrate as extractants. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2325-2336. [PMID: 36628504 DOI: 10.1002/jsfa.12441] [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: 04/25/2022] [Revised: 09/24/2022] [Accepted: 01/11/2023] [Indexed: 06/17/2023]
Abstract
BACKGROUND Soy hull, a by-product of crop processing, is rich in pectin-like polysaccharides that have potential for thickening, gelling and emulsifying applications. The effect of ammonium oxalate (SHPA) and sodium citrate (SHPS) on the conformation, physicochemical properties and emulsifying ability of soy hull polysaccharide (SHP) were investigated. RESULTS The composition analysis showed that SHPS had more polysaccharide, protein, and higher molecular weight than SHPA. Images of atomic force microscopy (AFM) and scanning electron microscopy (SEM) showed that SHPS molecules appeared spherical bodies with smooth and firm surfaces, while SHPA molecules appeared chain-like bodies with rough and wrinkled surface. At the oil-water interface, SHPS adsorbed faster and formed a more elastic interfacial layer than SHPA. The characterization of the prepared emulsions showed that the SHPS emulsion was a smaller particle size and more stable system within 30 days than SHPA emulsion, especially at the SHPS concentration of 9 mg mL-1 . Images of cryo-scanning electron microscopy (cryo-SEM) also demonstrated SHPS formed clearer network structure on the surface of the oil droplets, compared to SHPA. CONCLUSION Overall, ammonium oxalate and sodium citrate significantly influenced the composition and properties of the SHP. SHPS exhibited a better emulsifying ability than SHPA, which was mainly due to the higher protein content of SHPS and the sodium ion (Na+ ) residue of sodium citrate. This study is useful for the extraction and application of SHP and other plant-based polysaccharides. © 2023 Society of Chemical Industry.
Collapse
Affiliation(s)
- Hui Yang
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Yexuan Liu
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Shengnan Wang
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Lingling Zhao
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - He Liu
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Jun Liu
- Dezhou National Hi-Tech Industrial Development Zone, Shandong Yuwang Ecogical Food Industry Co. Ltd., Yucheng, China
| | - Danshi Zhu
- College of Food Science and Technology, Bohai University, Jinzhou, China
| |
Collapse
|
10
|
Gong W, Guo XL, Wang SJ, Huang HB, Zhu XM. Construction of high internal phase Pickering emulsions using cold plasma modified soy protein isolate-proanthocyanidin complex. Food Res Int 2023; 167:112664. [PMID: 37087249 DOI: 10.1016/j.foodres.2023.112664] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Revised: 02/06/2023] [Accepted: 03/05/2023] [Indexed: 03/11/2023]
Abstract
Protein-based high internal phase Pickering emulsions (HIPPEs) feature numerous multi-functionalities and widespread applications. However, the direct use of native proteins for the constructions of HIPPEs is limited since it is fragile under various conditions. Here, cold plasma was used to modify soy protein isolates (SPI) to improve their surficial properties. Meanwhile, proanthocyanidins (PA) were applied to interact with cold plasma-treated SPI to form complex. Furthermore, the well-prepared SPI-PA complex was used to construct novel HIPPEs. Results showed cold plasma treatment significantly improved the functionalities of SPI, which were confirmed by surface hydrophobicity (H0 < 500), sulfhydryl (SH) groups and spectral analysis. Further, the emulsification and oxidation resistance of cold plasma treated SPI were enhanced after forming complex with PA. Soybean oils can be stabilized by SPI-PA complexes to form HIPPEs with a lipid oxidation inhibition rate of > 65%, creaming index (CI) > 80%, excellent rheological properties and better stability compared with conventional emulsion systems. Overall, this SPI-PA complexes provides a unique approach to improve the emulsification and oxidation resistance to engineer HIPPEs with versatile applications.
Collapse
|
11
|
Gong W, Huang HB, Wang XC, He WY, Hu JN. Coassembly of Fiber Hydrogel with Antibacterial Activity for Wound Healing. ACS Biomater Sci Eng 2023; 9:375-387. [PMID: 36520681 DOI: 10.1021/acsbiomaterials.2c00716] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Wound healing remains a critical challenge due to its vulnerability to bacterial infection and the complicated inflammatory microenvironment. Herein, we report a novel antibacterial hydrogel constructed only by gallic acid (GA) and phycocyanin (PC), which is expected for the treatment of bacteria-infected wounds. These GA/PC hydrogels (GP) was found to coassemble into fibrous networks with a diameter of around 2 μm mainly through noncovalent interactions of hydrogen bonds, van der Waals force, and π interaction. Notably, these GP hydrogels showed excellent rheological properties (i.e., storage modulus of more than 9.0 × 104 Pa) and outstanding biocompatibility and antibacterial activities. Thanks to the incorporation of GA and PC, the GP hydrogels enabled adherence to the moist wound tissue and achieved a sustained release of GA and PC into the wound skin, therefore effectively attenuating inflammation and accelerating wound healing both in normal mice and bacteria-infected mice through regulating the expression of the tight junction protein and the alleviation of oxidative stress. Considering these results, these GP hydrogels are demonstrated to be a promising candidate for bacteria-infected wound healing.
Collapse
Affiliation(s)
- Wei Gong
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Hai-Bo Huang
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Xin-Chuang Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Wan-Ying He
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Jiang-Ning Hu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| |
Collapse
|
12
|
Improving gas-water interface properties and bioactivities of α-lactalbumin induced by three structurally different saponins. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108463] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
|
13
|
Aono K, Shiba H, Suzuki F, Yomogida Y, Hasumi M, Kado S, Nakahara Y, Yajima S. Influencing foam properties of aqueous bis(2-ethylhexyl)sulfosuccinate solutions by addition of polypropylene-glycol-modified and amino-modified silica nanoparticles. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.130228] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
|
14
|
Li Y, Liu X, Liu H, Zhu L. Interfacial adsorption behavior and interaction mechanism in saponin–protein composite systems: A review. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108295] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
|
15
|
Yang J, Duan Y, Geng F, Cheng C, Wang L, Ye J, Zhang H, Peng D, Deng Q. Ultrasonic-assisted pH shift-induced interfacial remodeling for enhancing the emulsifying and foaming properties of perilla protein isolate. ULTRASONICS SONOCHEMISTRY 2022; 89:106108. [PMID: 35933969 PMCID: PMC9364021 DOI: 10.1016/j.ultsonch.2022.106108] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/19/2022] [Revised: 07/06/2022] [Accepted: 07/28/2022] [Indexed: 05/07/2023]
Abstract
In order to expand the applications of plant protein in food formulations, enhancement of its functionalities is meaningful. Herein, the effects of ultrasonic (20 KHz, 400 W, 20 min)-assisted pH shift (pH 10 and 12) treatment on the structure, interfacial behaviors, as well as the emulsifying and foaming properties of perilla protein isolate (PPI) were investigated. Results showed that the solubility of PPI treated by ultrasonic-assisted pH shift (named UPPI-10/12) exceeded 90 %, which was at least 2 and 1.4 times that of untreated PPI and ultrasound-based PPI. Meanwhile, UPPI-10/12 possessed higher foamability (increasing by at least 1.2 times) and good emulsifying stability. Ultrasonic-assisted pH shift treatment decomposed large PPI aggregates into tiny particles, evident from the dynamic light scattering (DLS) and atomic force microscopy results. Besides, this approach induced a decrease in α-helix of PPI and an increase in β-sheet, which might result in the exposure of the hydrophobic group on the structural surface of PPI, thus leading to the increase of surface hydrophobicity. The smaller size and higher hydrophobicity endowed UPPI-10/12 faster adsorption rate, tighter interfacial structure, and higher elastic modulus at the air- and oil-water interfaces, evident from the cryo-SEM and interfacial dilatational rheological results. Thus, the emulsifying and foaming properties could evidently enhance. This study demonstrated that ultrasonic-assisted pH shift technique was a simple approach to effectively improve the functional performance of PPI.
Collapse
Affiliation(s)
- Jing Yang
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Oilseeds Processing, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, and Hubei Research Center of Oil and Plant Protein Engineering Technology, Wuhan 430062, Hubei, China; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yuqing Duan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Fang Geng
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China
| | - Chen Cheng
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Oilseeds Processing, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, and Hubei Research Center of Oil and Plant Protein Engineering Technology, Wuhan 430062, Hubei, China
| | - Lei Wang
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Oilseeds Processing, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, and Hubei Research Center of Oil and Plant Protein Engineering Technology, Wuhan 430062, Hubei, China
| | - Jieting Ye
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Oilseeds Processing, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, and Hubei Research Center of Oil and Plant Protein Engineering Technology, Wuhan 430062, Hubei, China
| | - Haihui Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Dengfeng Peng
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Oilseeds Processing, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, and Hubei Research Center of Oil and Plant Protein Engineering Technology, Wuhan 430062, Hubei, China.
| | - Qianchun Deng
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Oilseeds Processing, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, and Hubei Research Center of Oil and Plant Protein Engineering Technology, Wuhan 430062, Hubei, China.
| |
Collapse
|
16
|
Effect of molecular weight on the interfacial and emulsifying characteristics of rice glutelin hydrolysates. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107560] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
|
17
|
Wang S, Zhou B, Yang X, Niu L, Li S. Tannic acid enhanced the emulsion stability, rheology and interface characteristics of
Clanis Bilineata Tingtauica Mell
protein stabilised oil‐in‐water emulsion. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15839] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Shuya Wang
- Engineering Research Center of Bio‐process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering Hefei University of Technology Hefei 230601 China
- Key Laboratory of Fermentation Engineering, Ministry of Education/School of Food and Biological Engineering Hubei University of Technology Wuhan 430068 China
| | - Bin Zhou
- Key Laboratory of Fermentation Engineering, Ministry of Education/School of Food and Biological Engineering Hubei University of Technology Wuhan 430068 China
| | - Xinquan Yang
- School of Life Sciences Guangzhou University Guangzhou 511442 China
| | - Liqiong Niu
- School of Life Sciences Guangzhou University Guangzhou 511442 China
| | - Shugang Li
- Engineering Research Center of Bio‐process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering Hefei University of Technology Hefei 230601 China
- Key Laboratory of Fermentation Engineering, Ministry of Education/School of Food and Biological Engineering Hubei University of Technology Wuhan 430068 China
| |
Collapse
|
18
|
pH-dependent micellar properties of edible biosurfactant steviol glycosides and their oil-water interfacial interactions with soy proteins. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107476] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
19
|
Xiao C, Toldrá F, Zhou F, Mora L, Luo L, Zheng L, Luo D, Zhao M. Chicken-derived tripeptide KPC (Lys-Pro-Cys) stabilizes alcohol dehydrogenase (ADH) through peptide-enzyme interaction. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113376] [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]
|
20
|
Shi R, Liu Y, Ma Y, Zhao P, Jiang Z, Hou J. pH-Dependent Binding Behavior of the α-Lactalbumin/Glycyrrhizic Acid Complex in Relation to Their Foaming Characteristics in Bulk. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:3252-3262. [PMID: 35174703 DOI: 10.1021/acs.jafc.1c04882] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
This work aimed to understand the relationships of the interaction mechanism and foaming characteristics of α-lactalbumin (α-La) and glycyrrhizic acid (GA) after acidic (pH 2.5) and neutral (pH 7.0) treatment. The critical aggregation concentration (CAC) of GA in the presence of α-La was 0.6 mM at pH 7.0, while it was 1.0 mM at pH 2.5. Also, in the presence of a GA concentration of 0-15.00 mM, more GA molecules combined onto the α-La surface at pH 2.5 than at pH 7.0, as evident from the binding isotherms. The turbidity and particle size of α-La/GA were greater in acidic solution than those under neutral conditions. This result could be interpreted by the formation of aggregates under higher GA concentration at pH 2.5. Meanwhile, the viscosity of the complex was higher at pH 2.5 than at pH 7.0 in the presence of 3.00-15.00 mM GA, as analyzed from the rheological properties. The foaming ability (FA) of α-La was significantly enhanced in the presence of 10.00 mM GA. Simultaneously, acidic solution could generate a more stable foaming system with a thicker film layer stabilized by the complex compared with neutral solution. These findings could be beneficial for developing a kind of acidic food-grade foaming agent.
Collapse
Affiliation(s)
- Ruijie Shi
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, P. R. China
| | - Yue Liu
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, P. R. China
| | - Yue Ma
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, P. R. China
| | - Panpan Zhao
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, P. R. China
| | - Zhanmei Jiang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, P. R. China
| | - Juncai Hou
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, P. R. China
| |
Collapse
|
21
|
Dai Y, Zhao J, Liang H, Deng Q, Wan C, Li B, Zhou B. Desalination of salted duck egg white assisted by gelatin: Foaming and interface properties of the mixed system. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107260] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
22
|
Li S, Zhang S, Liu Y, Fu X, Xiang X, Gao S. Effects of ultrasound-assisted glycosylation on the interface and foaming characteristics of ovotransferrin. ULTRASONICS SONOCHEMISTRY 2022; 84:105958. [PMID: 35220178 PMCID: PMC8889255 DOI: 10.1016/j.ultsonch.2022.105958] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/16/2022] [Revised: 02/14/2022] [Accepted: 02/20/2022] [Indexed: 06/14/2023]
Abstract
Ovotransferrin (OVT) is one of the major functional proteins in egg white protein. Most of the industry only paid attention the biological activity of OVT in iron supplement, antibacterial and other aspects, few reports were carried out on its processing characteristics such as foaming, interfacial behavior such as emulsification and foaming, which was an important processing functional attribute affecting its application scenario. In this study, the effects of ultrasound-assisted glycosylation on the interface and foaming characteristics of OVT were investigated. The results showed that proper ultrasonic treatment had a significant effect on the structure and physicochemical properties of OVT glycosylation products. When ultrasonic treatment lasted for 20 min, the grafting degree of OVT was 20.98%, the particle size decreased and the absolute value of potential increased. The foaming ability of OVT increased first and then decreased after ultrasonic-assisted glycosylation treatment. The foaming ability of OVT increased from 43.54% to 96.73% and the foaming stability increased from 68.92% to 89.19% after ultrasonic-assisted glycosylation treatment for 20 min. The experimental study effectively discovered the effect of ultrasound-assisted glycosylation on the foaming property of OVT, and would provide important technical references for expanding its application in food, biology, medicine and other fields.
Collapse
Affiliation(s)
- Shugang Li
- Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Shan Zhang
- Key Laboratory of Fermentation Engineering, Ministry of Education, Hubei University of Technology/School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Ying Liu
- Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Xing Fu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Xiaole Xiang
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, Hunan, China
| | - Sihai Gao
- Department of Cardiothoracic and Vascular Surgery, Tongji Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430030, China.
| |
Collapse
|
23
|
Characterization of the binding behavior, structure and foaming properties of bovine α-lactalbumin combined with saponin by the multi-spectroscopic and silico approaches. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107259] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
|
24
|
Xie H, Ni F, Gao J, Liu C, Shi J, Ren G, Tian S, Lei Q, Fang W. Preparation of zein-lecithin-EGCG complex nanoparticles stabilized peppermint oil emulsions: Physicochemical properties, stability and intelligent sensory analysis. Food Chem 2022; 383:132453. [PMID: 35180602 DOI: 10.1016/j.foodchem.2022.132453] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2021] [Revised: 01/31/2022] [Accepted: 02/10/2022] [Indexed: 01/11/2023]
Abstract
Peppermint oil emulsions were prepared by using zein-lecithin-EGCG (Z-L/E) complex nanoparticles as emulsifiers. The preparation conditions of emulsions were optimized via measuring the particle size, surface tension and stability of emulsions, and peppermint oil of 3% (particle size = 375 nm, polydispersity index (PDI) = 0.45), the zein:lecithin ratio of 4:1 (w/w) (particle size = 396 nm), and the zein:EGCG ratio of 10:1 (w/w) (surface tension = 47.32 N/m) was the optimal condition. The rapid stability analysis showed that the instability mechanism of emulsions was ascribed to creaming and stratification, and the stability mechanism of emulsions was explored, indicating that the complex nanoparticles adsorbed on the surface of oil droplets to give Pickering emulsions. Electronic tongue experiments showed that the Z-E/L4:1 stabilized emulsion was distinguished from the other three samples due to its good stability. The electronic nose experiment could distinguish the emulsions with different droplet sizes.
Collapse
Affiliation(s)
- Hujun Xie
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China.
| | - Fangfang Ni
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Jian Gao
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Chengzhi Liu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Jieyu Shi
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Gerui Ren
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Shiyi Tian
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China.
| | - Qunfang Lei
- Department of Chemistry, Zhejiang University, Hangzhou 310027, People's Republic of China
| | - Wenjun Fang
- Department of Chemistry, Zhejiang University, Hangzhou 310027, People's Republic of China.
| |
Collapse
|
25
|
Yang Y, Xu M, Wan Z, Yang X. Novel functional properties and applications of steviol glycosides in foods. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2021.11.004] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
|
26
|
Zhao G, Zhu L, Yin P, Liu J, Pan Y, Wang S, Yang L, Ma T, Liu H, Liu X. Mechanism of interactions between soyasaponins and soybean 7S/11S proteins. Food Chem 2022; 368:130857. [PMID: 34425341 DOI: 10.1016/j.foodchem.2021.130857] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2021] [Revised: 08/09/2021] [Accepted: 08/10/2021] [Indexed: 01/02/2023]
Abstract
In this study, the proteins glycinin (11S) and β-conglycinin (7S) were mixed with soyasaponin (Ssa) Ab/Bb to form a composite system. We used fluorescence and synchronous fluorescence spectra to demonstrate the changes in the surrounding environment and the structure of the proteins. Dynamic interface behavior analysis showed the possible interface behavior induced by the composite system. The interactions between Ssa and the proteins, along with the mode of action, were analyzed by molecular docking. The interactions between Ssa and soy protein increased with the change in concentration. The interactions between the two proteins were mediated by tryptophan (Trp) and primarily involved hydrogen bonds, which changed the microenvironment and loosened the protein structure. These results helped in understanding the mechanism underlying the interactions between Ssa Ab/Bb and 7S/11S. Furthermore, these results highlighted the theoretical fundamentals for the future applications of composite systems as surfactants in the food industry.
Collapse
Affiliation(s)
- Guoxiu Zhao
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Lijie Zhu
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.
| | - Peng Yin
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Jun Liu
- Shandong Yuwang Ecological Food Industry Co., Ltd, Yucheng, Shandong 253000, China
| | - Yueying Pan
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Shengnan Wang
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Lina Yang
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Tao Ma
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - He Liu
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Xiuying Liu
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.
| |
Collapse
|
27
|
Reinforced pickering emulsions stabilized by desalted duck egg white nanogels with Ca2+ as binding agents. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106974] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
28
|
Wei MP, Yu H, Guo YH, Cheng YL, Xie YF, Yao WR. Antibacterial activity of Sapindus saponins against microorganisms related to food hygiene and the synergistic action mode of Sapindoside A and B against Micrococcus luteus in vitro. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108337] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
|
29
|
Chen Y, Nai X, Li M, Kong J, Hao S, Yan H, Liu M, Zhang Q, Liu J. A comprehensive research on Lactone Sophorolipid (LSL) and Soy Protein Isolate (SPI) interacting mixture. J Mol Liq 2021. [DOI: 10.1016/j.molliq.2021.117239] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
30
|
Yang L, Huang J, Wu X, Li L, Cai W, Zhu L, Wang S, Song H, Zhu D, Ma T, Liu H. Interactions between gut microbiota and soy hull polysaccharides regulate the air-liquid interfacial activity. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106704] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
|
31
|
Physicochemical Characterization of an Exopolysaccharide Produced by Lipomyces sp. and Investigation of Rheological and Interfacial Behavior. Gels 2021; 7:gels7040156. [PMID: 34698141 PMCID: PMC8544488 DOI: 10.3390/gels7040156] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2021] [Revised: 09/24/2021] [Accepted: 09/25/2021] [Indexed: 12/14/2022] Open
Abstract
The present study aimed to evaluate the rheological and interfacial behaviors of a novel microbial exopolysaccharide fermented by L. starkeyi (LSEP). The structure of LSEP was measured by LC-MS, 1H and 13C NMR spectra, and FT-IR. Results showed that the monosaccharide composition of LSEP was D-mannose (8.53%), D-glucose (79.25%), D-galactose (7.15%), and L-arabinose (5.07%); there existed the anomeric proton of α-configuration and the anomeric carbon of α- and β-configuration; there appeared the characteristic absorption peak of the phosphate ester bond. The molecular weight of LSEP was 401.8 kDa. The water holding capacity (WHC, 2.10 g/g) and oil holding capacity (OHC, 12.89 g/g) were also evaluated. The results of rheological properties showed that the aqueous solution of LSEP was a non-Newtonian fluid, exhibiting the shear-thinning characteristics. The adsorption of LSEP can reduce the interfacial tension (11.64 mN/m) well and form an elastic interface layer at the MCT–water interface. Such functional properties make LSEP a good candidate for use as thickener, gelling agent, and emulsifier to form long-term emulsions for food, pharmaceutical, and cosmetic products.
Collapse
|
32
|
Wei MP, Yu H, Guo YH, Cheng YL, Xie YF, Yao WR. Potent in vitro synergistic antibacterial activity of natural amphiphilic Sapindoside A and B against Cutibacterium acnes with destructive effect on bacterial membrane. BIOCHIMICA ET BIOPHYSICA ACTA-BIOMEMBRANES 2021; 1863:183699. [PMID: 34297983 DOI: 10.1016/j.bbamem.2021.183699] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Received: 05/19/2021] [Revised: 07/07/2021] [Accepted: 07/14/2021] [Indexed: 11/28/2022]
Abstract
Sapindus saponins are obtained from the outer bark of Sapindus mukorossi Gaertn. (S. mukorossi), and they have become an interesting subject in the search for new anti-acne agents without resistance. This study aimed to screen the synergistic antibacterial combination from Sapindus saponins and investigated the synergistic antibacterial action via targeting the cell membrane of Cutibacterium acnes (C. acnes) to reduce the effective dose. The combination of Sapindoside A and B (SAB) was obtained with synergistic activity against C. acnes. SAB led to the leakage of ions and disturbed the membrane morphology of C. acnes. The spectral features of cell membrane composition showed obvious changes based on Raman spectroscopy, and changes in membrane protein microenvironment were also observed by fluorescence spectroscopy. Among the above results, the contribution of Sapindoside A was greater than that of Sapindoside B to the synergistic combination of SAB. Furthermore, molecular docking demonstrated that Sapindoside A interacted with penicillin-binding protein 2, playing an important role in peptidoglycan synthesis for the cross wall, and showed a higher binding score than Sapindoside B, further indicating that the greater contribution in the synergistic action of SAB on membrane proteins. Collectively, these results showed that the synergistic antibacterial action of SAB against C. acnes could be achieved by attacking cell membrane, and Sapindoside A played a major role, suggesting that SAB has the potential to be the natural anti-acne agent additive in the cosmetic industry.
Collapse
Affiliation(s)
- Min-Ping Wei
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No. 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China
| | - Hang Yu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No. 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China
| | - Ya-Hui Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No. 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China
| | - Yu-Liang Cheng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No. 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China
| | - Yun-Fei Xie
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No. 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China
| | - Wei-Rong Yao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No. 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China.
| |
Collapse
|
33
|
Structural characterization of modified whey protein isolates using cold plasma treatment and its applications in emulsion oleogels. Food Chem 2021; 356:129703. [PMID: 33848680 DOI: 10.1016/j.foodchem.2021.129703] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2020] [Revised: 03/22/2021] [Accepted: 03/23/2021] [Indexed: 11/22/2022]
Abstract
Cold plasma as a green and expeditious tool was used to modify whey protein isolate (WPI) in order to improve its emulsion capability. The emulsion-based oleogels with antibacterial functions were then constructed using the modified WPI. The modified WPI treated with cold plasma under 10 s at 50 W power significantly lowered the oil-water interface tension. Meanwhile, the fluorescence intensity and the α-helix content of WPI reduced with the cold plasma treatment. It is noted that SEM results showed that the treated WPI had more regular dendritic structures. Such modified WPI was applied to construct oleogels loaded with thyme essential oil and coconut oil, which showed a porous uniform network structure and excellent antimicrobial activities against E.coli. As a proof of concept, this study demonstrated cold plasma could be as a new facile tool to modify food-sourced proteins and expected to enlarge their applications in oleogel productions.
Collapse
|
34
|
Hu L, Wu L, Lai C, Li M, Yang W. The influence of pH and concentration on the zeta potential, hydrophobicity of OVT and the relationship between its structure and interfacial behaviors. J DISPER SCI TECHNOL 2021. [DOI: 10.1080/01932691.2021.1880431] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Linfang Hu
- College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, China
| | - Leiyan Wu
- College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, China
| | - Chanjuan Lai
- College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, China
| | - Mingliang Li
- College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, China
| | - Wuying Yang
- College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, China
| |
Collapse
|
35
|
Zhang T, Peng Q, Xia Y, Zhang Y, Myint KZ, Wu J. Steviol glycosides, an edible sweet surfactant that can modulate the interfacial and emulsifying properties of soy protein isolate solution. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110264] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
|
36
|
Chicken breast-derived alcohol dehydrogenase-activating peptides in response to physicochemical changes and digestion simulation: The vital role of hydrophobicity. Food Res Int 2020; 136:109592. [DOI: 10.1016/j.foodres.2020.109592] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2020] [Revised: 07/09/2020] [Accepted: 07/22/2020] [Indexed: 12/13/2022]
|
37
|
Aono K, Suzuki F, Yomogida Y, Hasumi M, Kado S, Nakahara Y, Yajima S. Effects of Polypropylene Glycol at Very Low Concentrations on Rheological Properties at the Air-Water Interface and Foam Stability of Sodium Bis(2-ethylhexyl)sulfosuccinate Aqueous Solutions. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2020; 36:10043-10050. [PMID: 32787049 DOI: 10.1021/acs.langmuir.0c01109] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The present study investigates the effects of very low concentrations of polypropylene glycol (PPG) on the rheological properties of sodium bis(2-ethylhexyl)sulfosuccinate (AOT) aqueous solutions at the surface for the precise control of foam properties. Langmuir trough experiments and Brewster angle microscopy (BAM) of the AOT monolayer on the surfaces of PPG aqueous solutions indicated that a very low concentration of PPG increased the number of AOT molecules at the surface. Viscoelastic behaviors at the surface and surface tension isotherms in mixed aqueous solutions of AOT and PPG revealed that AOT interacted with PPG in the surface and bulk phase. A modified Ross-Miles method was performed to assess the foam stabilities of AOT aqueous solutions with and without PPG. The stabilization of foam by PPG was attributed to the rheological properties of AOT aqueous solutions at the surface.
Collapse
Affiliation(s)
- Keita Aono
- Department of Applied Chemistry, Faculty of Systems Engineering, Wakayama University, 930 Sakae-dani, Wakayama 640-8510, Japan
- Kao Corporation, 1334 Minato, Wakayama 640-8580, Japan
| | | | | | | | - Shinpei Kado
- Department of Applied Chemistry, Faculty of Systems Engineering, Wakayama University, 930 Sakae-dani, Wakayama 640-8510, Japan
| | - Yoshio Nakahara
- Department of Applied Chemistry, Faculty of Systems Engineering, Wakayama University, 930 Sakae-dani, Wakayama 640-8510, Japan
| | - Setsuko Yajima
- Department of Applied Chemistry, Faculty of Systems Engineering, Wakayama University, 930 Sakae-dani, Wakayama 640-8510, Japan
| |
Collapse
|
38
|
Foaming and surface rheological behaviors of gliadin particles: Effect of solvent and concentration of gliadin stock solution. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105868] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
39
|
Stevia rebaudiana Bertoni.: an updated review of its health benefits, industrial applications and safety. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.04.030] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
|
40
|
Qiao X, Miller R, Schneck E, Sun K. Foaming properties and the dynamics of adsorption and surface rheology of silk fibroin at the air/water interface. Colloids Surf A Physicochem Eng Asp 2020. [DOI: 10.1016/j.colsurfa.2020.124553] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
|
41
|
Soy protein isolated-soy hull polysaccharides stabilized O/W emulsion: Effect of polysaccharides concentration on the storage stability and interfacial rheological properties. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105490] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
|
42
|
Zhu L, Yin P, Xie T, Liu X, Yang L, Wang S, Li J, Liu H. Interaction between soyasaponin and soy β-conglycinin or glycinin: Air-water interfacial behavior and foaming property of their mixtures. Colloids Surf B Biointerfaces 2020; 186:110707. [PMID: 31830706 DOI: 10.1016/j.colsurfb.2019.110707] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2019] [Revised: 11/10/2019] [Accepted: 12/03/2019] [Indexed: 02/07/2023]
Abstract
The interaction between soyasaponin and soy β-conglycinin (7S) or glycinin (11S), adsorption of their mixtures at air-water interface, and foaming properties of the mixed system were investigated in this study. Fluorescence spectroscopy results showed that there was a weak binding of soyasaponin with 7S or 11S in bulk solutions, leading to the conformational changes of protein by nonspecific hydrophobic interactions. Dynamic surface properties of soyasaponin-7S/11S mixtures indicated that the composite layers formed via their weak interactions due to the synergy of reducing surface tension and the plateau of elasticity at the interface. Most mixtures represented high foam forming ability and stability except 0.2 % soyasaponin mixture, which could be a consequence that the surface behavior was dominated by soyasaponin under this concentration, and low surface elasticity lead to a less stable interfacial film. Overall, foamability of soyasaponin-7S mixtures were better than 11S ones. All data of this work was helpful to understand air-water behaviors of soyasaponin-7S/11S mixtures. This mixed system has shown good potential for further foam related industrial applications.
Collapse
Affiliation(s)
- Lijie Zhu
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, 121013, China
| | - Peng Yin
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, 121013, China
| | - Tianyu Xie
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, 121013, China
| | - Xiuying Liu
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, 121013, China.
| | - Lina Yang
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, 121013, China
| | - Shengnan Wang
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, 121013, China
| | - Jun Li
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, 121013, China
| | - He Liu
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, 121013, China.
| |
Collapse
|
43
|
Wang S, Yang J, Shao G, Qu D, Zhao H, Zhu L, Yang L, Li R, Li J, Liu H, Zhu D. Dilatational rheological and nuclear magnetic resonance characterization of oil-water interface: Impact of pH on interaction of soy protein isolated and soy hull polysaccharides. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105366] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
|
44
|
Li Q, He Q, Xu M, Li J, Liu X, Wan Z, Yang X. Food-Grade Emulsions and Emulsion Gels Prepared by Soy Protein-Pectin Complex Nanoparticles and Glycyrrhizic Acid Nanofibrils. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:1051-1063. [PMID: 31910005 DOI: 10.1021/acs.jafc.9b04957] [Citation(s) in RCA: 55] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Glycyrrhizic acid (GA) and GA nanofibrils (GN) have been shown to be efficient natural emulsifiers for formation and stabilization of food emulsions. In this work, the emulsion properties of GN in the presence of soy protein isolate-pectin complex nanoparticles (SPNPs) were studied to understand the impact of the nanofibril-nanoparticle interactions on emulsion stabilization. In the presence of low GN concentrations (0.1-0.5 wt %), the synergy in reducing the interfacial tension was observed due to SPNPs-GN complexation in the bulk and at the interface by hydrogen bonding, endowing the prepared emulsions with an overall smaller droplet size. However, obvious flocculation and clustering of oil droplets occurred in these emulsions (especially at 0.25 and 0.5 wt % GN), which are probably induced by a depletion mechanism. At high GN concentrations (1-2 wt %), due to the preferential adsorption, the GN mainly dominated the interface and the subsequent formation and properties of emulsions. Accordingly, the self-standing emulsion gels were obtained, showing a small droplet size with d32 of about 1.0-1.5 μm, homogeneous appearance and microstructure, and encouraging rheological properties including high gel strength, shear sensitivity, and good thixotropic recovery. This is mainly attributed to the formation of a fibrillar hydrogel network in the continuous phase as well as around the droplet surfaces.
Collapse
Affiliation(s)
- Qing 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 , People's Republic of China
| | - Qixin He
- 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 , People's Republic of China
| | - Mengyue Xu
- 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 , People's Republic of China
| | - Junguang Li
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control , Zhengzhou University of Light Industry , Zhengzhou 450002 , People's Republic of China
| | - Xiao Liu
- 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 , People's Republic of China
- Laboratory of Physics and Physical Chemistry of Foods , Wageningen University , Bornse Weilanden 9 , 6708WG Wageningen , The Netherlands
| | - 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 , People's Republic of China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) , Guangzhou 510640 , People's Republic of 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 , People's Republic of China
| |
Collapse
|
45
|
Structure and dilatational rheological behavior of heat-treated lotus (Nelumbo nucifera Gaertn.) seed protein. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108579] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
46
|
Influences of mannosylerythritol lipid-A on the self-assembling structure formation and functional properties of heat-induced β-lactoglobulin aggregates. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.05.033] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
|
47
|
Solubilization of phloretin via steviol glycoside-based solid dispersion and micelles. Food Chem 2019; 308:125569. [PMID: 31644967 DOI: 10.1016/j.foodchem.2019.125569] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2019] [Revised: 09/17/2019] [Accepted: 09/18/2019] [Indexed: 11/22/2022]
Abstract
In this study, the solubility of phloretin (PT) was enhanced via steviol glycoside (STE)-based micelle (MC) and solid dispersion (SD). Computer simulation, characterization, interaction with serum albumin (SA) and in vitro release were carried out to investigate the solubilization mechanisms and the difference in their solubilization capacities. For PT-loaded MC (STE-PT MC), PT was encapsulated into the hydrophobic core of a spherical micelle with a droplet diameter of 5 nm. For PT-loaded SD (STE-PT SD), PT was completely dispersed with the amorphous state in STE. Most of those PTs were directly dissolved in water, and few were encapsulated by STE micelles. The amorphous state combined with relatively large micelles contributed to the high solubilization capacity of STE-PT SD. In addition, PT of STE-PT SD exhibited a higher dissolution rate and more effective interaction with SA than that of STE-PT MC. No undesirable chemical interaction between PT and STE occurred.
Collapse
|
48
|
Pei Y, Wan J, You M, McClements DJ, Li Y, Li B. Impact of whey protein complexation with phytic acid on its emulsification and stabilization properties. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.07.034] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
49
|
Wang YH, Lin Y, Yang XQ. Foaming properties and air-water interfacial behavior of corn protein hydrolyzate-tannic acid complexes. Journal of Food Science and Technology 2019; 56:905-913. [PMID: 30906048 DOI: 10.1007/s13197-018-03553-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/13/2018] [Accepted: 12/18/2018] [Indexed: 11/25/2022]
Abstract
The complexation of corn protein hydrolyzate (CPH) with tannic acid (TA) was utilized to improve the foaming properties of CPH itself, and the air-water interfacial behavior of CPH-TA complex was also investigated. The results showed that the surface hydrophobicity of pure CPH was significantly decreased in bulk solution after the complexation with TA. Compared with pure CPH, the foams stabilized by CPH-TA complex showed higher interfacial thickness between the bubbles, which well explained the better long term stability of the corresponding foams. Therefore, the complexation maintained the good foaming capacity of CPH itself, but considerably increased its foam stability. Moreover, the air-water interfacial behavior study demonstrated that the complexation slightly decreased the interfacial activity of CPH itself, but considerably increased its interfacial viscoelasticity, suggesting more stable of the air-water interface stabilized by CPH-TA complex compared with that stabilized by CPH alone. These findings indicated that foaming properties of the surface active components were closely related with its air-water interfacial behavior. The study suggested that CPH-TA complex could be used as a stabilizer in constructing the peptides-based foams.
Collapse
Affiliation(s)
- Yong-Hui Wang
- 1Key Laboratory of Biomarker Based Rapid-Detection Technology for Food Safety of Henan Province, Food and Bio-Engineering College, Xuchang University, Xuchang, 461000 People's Republic of China
| | - Yuan Lin
- 2Department of Food Science and Technology, South China University of Technology, Guangzhou, 510640 People's Republic of China
| | - Xiao-Quan Yang
- 2Department of Food Science and Technology, South China University of Technology, Guangzhou, 510640 People's Republic of China
| |
Collapse
|
50
|
Xiong W, Ren C, Li J, Li B. Characterization and interfacial rheological properties of nanoparticles prepared by heat treatment of ovalbumin-carboxymethylcellulose complexes. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.03.048] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
|