1
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Functional roles and novel tools for improving‐oxidative stability of polyunsaturated fatty acids: A comprehensive review. Food Sci Nutr 2023. [DOI: 10.1002/fsn3.3272] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/07/2023] Open
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2
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Maria Jenita Peter, Lalithapriya U, Venkatachalapathy R, Sukumar M. Characterization of an effective drug carrier system for improved oxidative and thermal stability of essential fatty acids: a review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2105352] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
Affiliation(s)
- Maria Jenita Peter
- Centre for Food Technology, Department of Biotechnology, Anna University, Chennai, India
| | | | | | - Muthusamy Sukumar
- Centre for Food Technology, Department of Biotechnology, Anna University, Chennai, India
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3
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Liu L, Wu W, Chen X, Hao J, Liu X, Dong S, Cao S, Yao B, Yu H. Responsive emulsion gels of glycyrrhizic acid and alanine for cigarette capsules. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.129878] [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]
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4
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Glucose Oxidase, an Enzyme “Ferrari”: Its Structure, Function, Production and Properties in the Light of Various Industrial and Biotechnological Applications. Biomolecules 2022; 12:biom12030472. [PMID: 35327664 PMCID: PMC8946809 DOI: 10.3390/biom12030472] [Citation(s) in RCA: 42] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 03/14/2022] [Accepted: 03/17/2022] [Indexed: 01/25/2023] Open
Abstract
Glucose oxidase (GOx) is an important oxidoreductase enzyme with many important roles in biological processes. It is considered an “ideal enzyme” and is often called an oxidase “Ferrari” because of its fast mechanism of action, high stability and specificity. Glucose oxidase catalyzes the oxidation of β-d-glucose to d-glucono-δ-lactone and hydrogen peroxide in the presence of molecular oxygen. d-glucono-δ-lactone is sequentially hydrolyzed by lactonase to d-gluconic acid, and the resulting hydrogen peroxide is hydrolyzed by catalase to oxygen and water. GOx is presently known to be produced only by fungi and insects. The current main industrial producers of glucose oxidase are Aspergillus and Penicillium. An important property of GOx is its antimicrobial effect against various pathogens and its use in many industrial and medical areas. The aim of this review is to summarize the structure, function, production strains and biophysical and biochemical properties of GOx in light of its various industrial, biotechnological and medical applications.
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5
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Wu T, Liu C, Hu X. Enzymatic synthesis, characterization and properties of the protein-polysaccharide conjugate: A review. Food Chem 2022; 372:131332. [PMID: 34818742 DOI: 10.1016/j.foodchem.2021.131332] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2021] [Revised: 09/26/2021] [Accepted: 10/02/2021] [Indexed: 01/08/2023]
Abstract
Poor solubility of proteins negatively affects their functional properties and greatly limits their application. Enzymatic cross-linking with polysaccharides can improve solubility and functional properties of proteins. The enzymes used include transglutaminase, laccase and peroxidase. Therefore, this work introduces the cross-linking mechanisms of these enzymes and the characterization techniques, the improved properties and the potential applications of the enzymatically-synthesized protein-polysaccharide conjugate. Transglutaminase catalyzes the formation of a new peptide bond and thus works on amino-containing polysaccharides to conjugate with proteins. However, laccase and peroxidase catalyze oxidation of various compounds with phenol and aniline structures. Therefore, these two enzymes can catalyze the conjugate reaction between proteins and feruloylated polysaccharides which are widely distributed in cereal bran. Compared with the unmodified protein, the enzymatically-synthesized protein-polysaccharide conjugate usually has higher solubility and better functional properties. Thus, it is inferred that enzymatic conjugation with polysaccharide molecules can extend the application of proteins.
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Affiliation(s)
- Tongfeng Wu
- The State Key Laboratory of Food Science and Technology, Nanchang University, China
| | - Chengmei Liu
- The State Key Laboratory of Food Science and Technology, Nanchang University, China
| | - Xiuting Hu
- The State Key Laboratory of Food Science and Technology, Nanchang University, China.
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6
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7
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Cao C, Feng Y, Kong B, Sun F, Yang L, Liu Q. Transglutaminase crosslinking promotes physical and oxidative stability of filled hydrogel particles based on biopolymer phase separation. Int J Biol Macromol 2021; 172:429-438. [PMID: 33454333 DOI: 10.1016/j.ijbiomac.2021.01.073] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2020] [Revised: 01/08/2021] [Accepted: 01/12/2021] [Indexed: 01/13/2023]
Abstract
In the present study, the effect of transglutaminase (TGase) concentration on the physical and oxidative stabilities of filled hydrogel particles created by biopolymer phase separation was investigated. The results showed that filled hydrogels had relatively smaller particle sizes, higher absolute zeta-potentials, higher interfacial layer thicknesses and lightness values with the increasing of TGase concentration (P < 0.05), as evidenced by the apparent viscosity and viscoelasticity behavior. However, the relatively higher TGase concentration promoted the protein aggregation, which weakens the protection of the surface protein layer, having the negatively impacted the physical stability of filled hydrogels. Microstructural images which obtained via cryo-scanning electron microscopy also verified the above results. In particular, it is noted that filled hydrogels displayed the lowest degrees of lipid and protein oxidation during 10 days of storage (P < 0.05) at TGase concentration of 10 U/g. Prevention against oxidation was attributed mainly to TGase crosslinking of protein molecules on the surface of droplets, which likely provided a denser interface around lipid droplets. Our results indicated that TGase was a favourable agent to crosslink protein on the surface of lipid and improve the physical and oxidative stability of filled hydrogel particles.
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Affiliation(s)
- Chuanai Cao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yangyang Feng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fangda Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Le Yang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Heilongjiang Green Food Science & Research Institute, Harbin, Heilongjiang 150028, China.
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8
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Wang C, Sun C, Lu W, Gul K, Mata A, Fang Y. Emulsion structure design for improving the oxidative stability of polyunsaturated fatty acids. Compr Rev Food Sci Food Saf 2020; 19:2955-2971. [DOI: 10.1111/1541-4337.12621] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2020] [Revised: 06/28/2020] [Accepted: 07/27/2020] [Indexed: 12/31/2022]
Affiliation(s)
- Chenxi Wang
- Department of Food Science and Technology, School of Agriculture and Biology Shanghai Jiao Tong University Shanghai China
| | - Cuixia Sun
- Department of Food Science and Technology, School of Agriculture and Biology Shanghai Jiao Tong University Shanghai China
| | - Wei Lu
- Department of Food Science and Technology, School of Agriculture and Biology Shanghai Jiao Tong University Shanghai China
| | - Khalid Gul
- Department of Food Science and Technology, School of Agriculture and Biology Shanghai Jiao Tong University Shanghai China
| | - Analucia Mata
- Department of Food Science and Technology, School of Agriculture and Biology Shanghai Jiao Tong University Shanghai China
| | - Yapeng Fang
- Department of Food Science and Technology, School of Agriculture and Biology Shanghai Jiao Tong University Shanghai China
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9
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Li X, Li S, Liang X, McClements DJ, Liu X, Liu F. Applications of oxidases in modification of food molecules and colloidal systems: Laccase, peroxidase and tyrosinase. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.06.014] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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10
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Wemmer J, Holtgrave S, Wiest L, Michel M, Leser ME, Windhab EJ. Enzymatic cross-linking of pectin in a high-pressure foaming process. Food Funct 2020; 11:2040-2047. [DOI: 10.1039/c9fo02033k] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This study demonstrates that integrating enzymatic cross-linking in a high-pressure foaming process is a viable option to increase foam stability when well aligning the relevant process parameters and process kinetics.
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Affiliation(s)
- Judith Wemmer
- Laboratory of Food Process Engineering
- ETH Zürich
- 8092 Zurich
- Switzerland
| | - Sarah Holtgrave
- Laboratory of Food Process Engineering
- ETH Zürich
- 8092 Zurich
- Switzerland
| | - Laura Wiest
- Laboratory of Food Process Engineering
- ETH Zürich
- 8092 Zurich
- Switzerland
| | - Martin Michel
- Nestlé Research Lausanne
- Vers-chez-les-blanc
- CH-1000 Lausanne 26
- Switzerland
| | - Martin E. Leser
- Nestlé Research Lausanne
- Vers-chez-les-blanc
- CH-1000 Lausanne 26
- Switzerland
| | - Erich J. Windhab
- Laboratory of Food Process Engineering
- ETH Zürich
- 8092 Zurich
- Switzerland
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11
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Effects of high hydrostatic pressure and microbial transglutaminase treatment on structure and gelation properties of sweet potato protein. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108436] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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12
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Weiss J, Salminen H, Moll P, Schmitt C. Use of molecular interactions and mesoscopic scale transitions to modulate protein-polysaccharide structures. Adv Colloid Interface Sci 2019; 271:101987. [PMID: 31325651 DOI: 10.1016/j.cis.2019.07.008] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2019] [Revised: 07/07/2019] [Accepted: 07/07/2019] [Indexed: 12/12/2022]
Abstract
Mixed protein-polysaccharide structures have found widespread applications in various fields, such as in foods, pharmaceuticals or personal care products. A better understanding and a more precise control over the molecular interactions between the two types of macromolecules leading to an engineering of nanoscale and colloidal building blocks have fueled the design of novel structures with improved functional properties. However, these building blocks often do not constitute the final matrix. Rather, further process operations are used to transform the initially formed structural entities into bulk matrices. Systematic knowledge on the relation between molecular structure design and subsequent mesoscopic scale transitions induced by processing is scarce. This article aims at establishing a connection between these two approaches. Therefore, it reviews not only studies on the underlying molecular interaction phenomena leading to either a segregative or associative phase behavior and nanoscale or colloidal structures, but also looks at the less systematically studied approach of using macroscopic processing operations such as shearing, heating, crosslinking, and concentrating/drying to transform the initially generated structures into bulk matrices. Thereby, a more comprehensive look is taken at the relationship between different influencing factors, namely solvent conditions (i.e. pH, ionic strength), biopolymer characteristics (i.e. type, charge density, mixing ratio, biopolymer concentration), and processing parameters (i.e. temperature, mechanical stresses, pressure) to generate bulk protein-polysaccharide matrices with different morphological features. The need for a combinatorial approach is then demonstrated by reviewing in detail current mixed protein-polysaccharide applications that increasingly make use of this. In the process, open scientific questions that will need to be addressed in the future are highlighted.
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Affiliation(s)
- Jochen Weiss
- University of Hohenheim, Institute of Food Science and Biotechnology, Department of Food Physics and Meat Science (150g), Garbenstrasse 25, 70599 Stuttgart, Germany
| | - Hanna Salminen
- University of Hohenheim, Institute of Food Science and Biotechnology, Department of Food Physics and Meat Science (150g), Garbenstrasse 25, 70599 Stuttgart, Germany
| | - Pascal Moll
- University of Hohenheim, Institute of Food Science and Biotechnology, Department of Food Physics and Meat Science (150g), Garbenstrasse 25, 70599 Stuttgart, Germany
| | - Christophe Schmitt
- Nestec Research, Nestlé Institute of Material Sciences, Department of Chemistry, Vers-chez-les-Blanc, CH-1000, Lausanne 26, Switzerland.
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13
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Wang X, Swing CJ, Feng T, Xia S, Yu J, Zhang X. Effects of environmental pH and ionic strength on the physical stability of cinnamaldehyde-loaded liposomes. J DISPER SCI TECHNOL 2019. [DOI: 10.1080/01932691.2019.1627887] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Xuejiao Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative innovation center of food safety and quality control, Jiangnan University , Wuxi , Jiangsu , People’s Republic of China
| | - Caleb John Swing
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative innovation center of food safety and quality control, Jiangnan University , Wuxi , Jiangsu , People’s Republic of China
| | - Tingting Feng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative innovation center of food safety and quality control, Jiangnan University , Wuxi , Jiangsu , People’s Republic of China
| | - Shuqin Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative innovation center of food safety and quality control, Jiangnan University , Wuxi , Jiangsu , People’s Republic of China
| | - Jingyang Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative innovation center of food safety and quality control, Jiangnan University , Wuxi , Jiangsu , People’s Republic of China
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative innovation center of food safety and quality control, Jiangnan University , Wuxi , Jiangsu , People’s Republic of China
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14
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Zhang J, Wolf B. Physico-Chemical Properties of Sugar Beet Pectin-Sodium Caseinate Conjugates via Different Interaction Mechanisms. Foods 2019; 8:E192. [PMID: 31163639 PMCID: PMC6617378 DOI: 10.3390/foods8060192] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2019] [Revised: 05/22/2019] [Accepted: 05/30/2019] [Indexed: 01/13/2023] Open
Abstract
Polysaccharides and proteins are frequently conjugated through electrostatic attraction, enzymatic cross-linking, and heat treatment (Maillard reaction) to obtain food structuring ingredients, mostly for their application as emulsifiers. The conjugate partners and their interaction type affect performance at acidic or neutral pH and during thermal processing, thus requiring careful selection. Here, the aggregate properties (particle size, conjugate charge, shear viscosity) of three types of sugar beet pectin (SBP)-sodium caseinate (SC) 1:1 conjugates, at acidic and neutral pH (4.5; 7), as well as their thermal processing stability (80 °C), were investigated. The enzymatically cross-linked SBP:SC was more acid tolerant than the electrostatically interacting conjugates. Maillard cross-linked conjugates aggregated at pH 4.5, suggesting poor emulsifier performance in acidic conditions. At pH 7, the three conjugate types showed similar aggregate properties. The results are discussed in terms of structural re-arrangement.
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Affiliation(s)
- Juyang Zhang
- Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK.
| | - Bettina Wolf
- Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK.
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15
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Farjami T, Madadlou A. An overview on preparation of emulsion-filled gels and emulsion particulate gels. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.02.043] [Citation(s) in RCA: 89] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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16
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Protection of emulsified polyunsaturated fatty acids against in vitro ruminal biohydrogenation by polyphenol oxidase: Characterization of the cross-linked emulsion. Anim Feed Sci Technol 2018. [DOI: 10.1016/j.anifeedsci.2018.10.004] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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17
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Promising perspectives for ruminal protection of polyunsaturated fatty acids through polyphenol-oxidase-mediated crosslinking of interfacial protein in emulsions. Animal 2018; 12:2539-2550. [PMID: 29547375 DOI: 10.1017/s1751731118000423] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
Abstract
Previously, polyunsaturated fatty acids (PUFA) from linseed oil were effectively protected (>80%) against biohydrogenation through polyphenol-oxidase-mediated protein crosslinking of an emulsion, prepared with polyphenol oxidase (PPO) extract from potato tuber peelings. However, until now, emulsions of only 2 wt% oil have been successfully protected, which implies serious limitations both from a research perspective (e.g. in vivo trials) as well as for further upscaling toward practical applications. Therefore, the aim of this study was to increase the oil/PPO ratio. In the original protocol, the PPO extract served both an emulsifying function as well as a crosslinking function. Here, it was first evaluated whether alternative protein sources could replace the emulsifying function of the PPO extract, with addition of PPO extract and 4-methylcatechol (4MC) to induce crosslinking after emulsion preparation. This approach was then further used to evaluate protection of emulsions with higher oil content. Five candidate emulsifiers (soy glycinin, gelatin, whey protein isolate (WPI), bovine serum albumin and sodium caseinate) were used to prepare 10 wt% oil emulsions, which were diluted five times (w/w) with PPO extract (experiment 1). As a positive control, 2 wt% oil emulsions were prepared directly with PPO extract according to the original protocol. Further, emulsions of 2, 4, 6, 8 and 10 wt% oil were prepared, with 80 wt% PPO extract (experiment 2), or with 90, 80, 70, 60 and 50 wt% PPO extract, respectively (experiment 3) starting from WPI-stabilized emulsions. Enzymatic crosslinking was induced by 24-h incubation with 4MC. Ruminal protection efficiency was evaluated by 24-h in vitro batch simulation of the rumen metabolism. In experiment 1, protection efficiencies were equal or higher than the control (85.5% to 92.5% v. 81.3%). In both experiments 2 and 3, high protection efficiencies (>80%) were achieved, except for emulsions containing 10 wt% oil emulsions (<50% protection), which showed oiling-off after enzymatic crosslinking. This study demonstrated that alternative emulsifier proteins can be used in combination with PPO extract to protect emulsified PUFA-rich oils against ruminal biohydrogenation. By applying the new protocol, 6.5 times less PPO extract was required.
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18
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Zdarta J, Antecka K, Frankowski R, Zgoła-Grześkowiak A, Ehrlich H, Jesionowski T. The effect of operational parameters on the biodegradation of bisphenols by Trametes versicolor laccase immobilized on Hippospongia communis spongin scaffolds. THE SCIENCE OF THE TOTAL ENVIRONMENT 2018; 615:784-795. [PMID: 28992503 DOI: 10.1016/j.scitotenv.2017.09.213] [Citation(s) in RCA: 100] [Impact Index Per Article: 16.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/27/2017] [Revised: 09/19/2017] [Accepted: 09/19/2017] [Indexed: 05/02/2023]
Abstract
Due to the rapid growth in quantities of phenolic compounds in wastewater, the development of efficient and environmentally friendly methods for their removal becomes a necessity. Thus, in a presented work, for the first time, a novel material, Hippospongia communis spongin-based scaffold, was used as a biopolymeric support for the immobilization of laccase from Trametes versicolor. The resulting biocatalytic systems were used for the biodegradation of three bisphenols: bisphenol A (BPA), bisphenol F (BPF) and bioremoval-resistant bisphenol S (BPS). Optimization of the immobilization and biodegradation methodologies was performed to increase bisphenols removal. The effect of temperature, pH and initial pollutant concentration was evaluated. It was shown that under optimal conditions, almost 100% of BPA (pH5, 30°C) and BPF (pH5, 40°C), and over 40% of BPS (pH4, 30°C) was removed from the solution at a concentration of 2mg/mL. Furthermore, the immobilized laccase exhibited good reusability and storage stability, retaining over 80% of its initial activity after 50days of storage. In addition, the main biodegradation products of BPA and BPF were identified. It was shown that mainly dimers and trimers were formed following the oxidation of bisphenols by the immobilized laccase.
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Affiliation(s)
- Jakub Zdarta
- Institute of Chemical Technology and Engineering, Faculty of Chemical Technology, Poznan University of Technology, Berdychowo 4, 60965 Poznan, Poland.
| | - Katarzyna Antecka
- Institute of Chemical Technology and Engineering, Faculty of Chemical Technology, Poznan University of Technology, Berdychowo 4, 60965 Poznan, Poland
| | - Robert Frankowski
- Institute of Chemistry and Electrochemistry, Faculty of Chemical Technology, Poznan University of Technology, Berdychowo 4, 60965 Poznan, Poland
| | - Agnieszka Zgoła-Grześkowiak
- Institute of Chemistry and Electrochemistry, Faculty of Chemical Technology, Poznan University of Technology, Berdychowo 4, 60965 Poznan, Poland
| | - Hermann Ehrlich
- Institute of Experimental Physics, TU Bergakademie Freiberg, Leipziger Str. 23, 09599 Freiberg, Germany
| | - Teofil Jesionowski
- Institute of Chemical Technology and Engineering, Faculty of Chemical Technology, Poznan University of Technology, Berdychowo 4, 60965 Poznan, Poland
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19
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Size Separation Techniques for the Characterisation of Cross-Linked Casein: A Review of Methods and Their Applications. SEPARATIONS 2018. [DOI: 10.3390/separations5010014] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
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20
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Gharibzahedi SMT, George S, Greiner R, Estevinho BN, Frutos Fernández MJ, McClements DJ, Roohinejad S. New Trends in the Microencapsulation of Functional Fatty Acid-Rich Oils Using Transglutaminase Catalyzed Crosslinking. Compr Rev Food Sci Food Saf 2018; 17:274-289. [DOI: 10.1111/1541-4337.12324] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2017] [Revised: 11/08/2017] [Accepted: 11/09/2017] [Indexed: 12/31/2022]
Affiliation(s)
| | - Saji George
- Dept. of Food Science and Agricultural Chemistry, Faculty of Agricultural and Environmental Sciences, Macdonald Campus; McGill Univ.; Ste-Anne de Bellevue Quebec Canada
| | - Ralf Greiner
- Department of Food Technology and Bioprocess Engineering, Max Rubner-Inst.; Federal Research Inst. of Nutrition and Food; Haid-und-Neu-Straße 9 76131 Karlsruhe Germany
| | - Berta N. Estevinho
- LEPABE, Dept. de Engenharia Química; Faculdade de Engenharia da Univ. do Porto; Rua Dr. Roberto Frias 4200-465 Porto Portugal
| | | | | | - Shahin Roohinejad
- Department of Food Technology and Bioprocess Engineering, Max Rubner-Inst.; Federal Research Inst. of Nutrition and Food; Haid-und-Neu-Straße 9 76131 Karlsruhe Germany
- Burn and Wound Healing Research Center, Div. of Food and Nutrition; Shiraz Univ. of Medical Sciences; Shiraz Iran
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21
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Zeeb B, Schöck V, Schmid N, Majer L, Herrmann K, Hinrichs J, Weiss J. Impact of food structure on the compatibility of heated WPI–pectin-complexes in meat dispersions. Food Funct 2018; 9:1647-1656. [DOI: 10.1039/c7fo01577a] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Process-stable complexes composed of whey protein isolate (WPI) and sugar beet pectin have great potential as structuring agents or fat replacers in meat dispersions.
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Affiliation(s)
- Benjamin Zeeb
- Department of Food Physics and Meat Science
- Institute of Food Science and Biotechnology
- University of Hohenheim
- 70599 Stuttgart
- Germany
| | - Vanessa Schöck
- Department of Food Physics and Meat Science
- Institute of Food Science and Biotechnology
- University of Hohenheim
- 70599 Stuttgart
- Germany
| | - Nicole Schmid
- Department of Food Physics and Meat Science
- Institute of Food Science and Biotechnology
- University of Hohenheim
- 70599 Stuttgart
- Germany
| | - Lisa Majer
- Department of Food Physics and Meat Science
- Institute of Food Science and Biotechnology
- University of Hohenheim
- 70599 Stuttgart
- Germany
| | - Kurt Herrmann
- Department of Food Physics and Meat Science
- Institute of Food Science and Biotechnology
- University of Hohenheim
- 70599 Stuttgart
- Germany
| | - Jörg Hinrichs
- Department of Soft Matter Science and Dairy Technology
- Institute of Food Science and Biotechnology
- University of Hohenheim
- 70599 Stuttgart
- Germany
| | - Jochen Weiss
- Department of Food Physics and Meat Science
- Institute of Food Science and Biotechnology
- University of Hohenheim
- 70599 Stuttgart
- Germany
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22
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Wang J, Zou L, Yuan F, Lv L, Tian S, Li Z, Lin H. Inhibition of advanced glycation endproducts during fish sausage preparation by transglutaminase and chitosan oligosaccharides induced enzymatic glycosylation. Food Funct 2018; 9:253-262. [DOI: 10.1039/c7fo01092c] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
A non-antioxidative method in which glycosylation induced by transglutaminase “replaced” glycation to inhibit the formation of AGEs in real foods.
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Affiliation(s)
- Jing Wang
- Laboratory of Food Safety
- College of Food Science and Engineering
- Ocean University of China
- Qingdao
- People's Republic of China
| | - Long Zou
- Bunge Ingredient Innovation Center
- Bradley
- USA
| | - Fangzhou Yuan
- Laboratory of Food Safety
- College of Food Science and Engineering
- Ocean University of China
- Qingdao
- People's Republic of China
| | - Liangtao Lv
- Laboratory of Food Safety
- College of Food Science and Engineering
- Ocean University of China
- Qingdao
- People's Republic of China
| | - Shenglan Tian
- Laboratory of Food Safety
- College of Food Science and Engineering
- Ocean University of China
- Qingdao
- People's Republic of China
| | - Zhenxing Li
- Laboratory of Food Safety
- College of Food Science and Engineering
- Ocean University of China
- Qingdao
- People's Republic of China
| | - Hong Lin
- Laboratory of Food Safety
- College of Food Science and Engineering
- Ocean University of China
- Qingdao
- People's Republic of China
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Chan CKY, Zeeb B, McClements DJ, Weiss J. Impact of laccase on the colour stability of structured oil-in-water emulsions. Food Res Int 2017; 97:223-230. [PMID: 28578045 DOI: 10.1016/j.foodres.2017.04.015] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2017] [Revised: 04/11/2017] [Accepted: 04/16/2017] [Indexed: 10/19/2022]
Abstract
The optical properties of food emulsions play a key role in determining their perceived quality because they are the first sensory cue that many consumers receive. The purpose of the current study was to investigate the impact of a cross-linking enzyme (laccase) on the appearance of structured oil-in-water emulsions containing a lipophilic model colorant (Nile red). A layer-by-layer electrostatic deposition approach was used to prepare oil-in-water emulsions stabilized by interfacial protein-pectin complexes under acidic conditions (pH3.5, 10mM citrate buffer). Laccase (an oxidoreductase) was then added to the system, since this enzyme is often used to covalently cross-link interfacial biopolymer layers. The optical properties of the emulsions were monitored during storage using spectral reflectance to determine the L*a*b values, while the physical properties were monitored by measuring changes in droplet surface charge and particle size distribution. No changes in the size or charge of the droplets were observed during storage, indicating that the emulsions had good physical stability. In the absence of laccase, the emulsions were stable to colour fading, but in the presence of laccase rapid colour changes occurred (red to blue to white). These results have important implications for the formation of structured food emulsions containing certain types of food dyes.
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Affiliation(s)
- Catherine K Y Chan
- Department of Food Science, University of Guelph, 50 Stone Rd. East, Guelph, Ontario N1G 2W1, Canada
| | - Benjamin Zeeb
- Department of of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany
| | - David Julian McClements
- Biopolymers and Colloids Research Laboratory, Department of Food Science, University of Massachucetts Amherst, 240 Chenoweth Laboratory, 102 Holdsworth Way, Amherst, MA 01003, USA
| | - Jochen Weiss
- Department of of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
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McClements DJ. Designing biopolymer microgels to encapsulate, protect and deliver bioactive components: Physicochemical aspects. Adv Colloid Interface Sci 2017; 240:31-59. [PMID: 28034309 DOI: 10.1016/j.cis.2016.12.005] [Citation(s) in RCA: 157] [Impact Index Per Article: 22.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2016] [Revised: 12/12/2016] [Accepted: 12/13/2016] [Indexed: 12/12/2022]
Abstract
Biopolymer microgels have considerable potential for their ability to encapsulate, protect, and release bioactive components. Biopolymer microgels are small particles (typically 100nm to 1000μm) whose interior consists of a three-dimensional network of cross-linked biopolymer molecules that traps a considerable amount of solvent. This type of particle is also sometimes referred to as a nanogel, hydrogel bead, biopolymer particles, or microsphere. Biopolymer microgels are typically prepared using a two-step process involving particle formation and particle gelation. This article reviews the major constituents and fabrication methods that can be used to prepare microgels, highlighting their advantages and disadvantages. It then provides an overview of the most important characteristics of microgel particles (such as size, shape, structure, composition, and electrical properties), and describes how these parameters can be manipulated to control the physicochemical properties and functional attributes of microgel suspensions (such as appearance, stability, rheology, and release profiles). Finally, recent examples of the utilization of biopolymer microgels to encapsulate, protect, or release bioactive agents, such as pharmaceuticals, nutraceuticals, enzymes, flavors, and probiotics is given.
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26
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Zeeb B, McClements DJ, Weiss J. Enzyme-Based Strategies for Structuring Foods for Improved Functionality. Annu Rev Food Sci Technol 2017; 8:21-34. [PMID: 28068492 DOI: 10.1146/annurev-food-030216-025753] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Enzyme technologies can be used to create food dispersions with novel functional attributes using structural design principles. Enzymes that utilize food-grade proteins and/or polysaccharides as substrates have gained recent interest among food scientists. The utilization of enzymes for structuring foods is an ecologically and economically viable alternative to the utilization of chemical cross-linking and depolymerization agents. This review highlights recent progress in the use of enzymes to modify food structures, particularly the interfacial and/or bulk properties of food dispersions with special emphasis on commercially available enzymes. Cross-linking enzymes such as transglutaminase and laccase promote the formation of intra- and intermolecular bonds between biopolymers to improve stability and functionality, whereas various degrading enzymes such as proteases alter the native conformation of proteins, leading to self-assembly of hierarchically ordered colloids. Results of this bio-inspired approach show that rational use of structure-affecting enzymes may enable food manufacturers to produce food dispersions with improved physical, functional, textural, and optical properties.
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Affiliation(s)
- Benjamin Zeeb
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany;
| | | | - Jochen Weiss
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany;
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27
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Grossmann L, Wefers D, Bunzel M, Weiss J, Zeeb B. Accessibility of transglutaminase to induce protein crosslinking in gelled food matrices - Influence of network structure. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.09.005] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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28
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Zeeb B, Schöck V, Schmid N, Majer L, Herrmann K, Hinrichs J, Weiss J. Mixing behaviour of WPI–pectin-complexes in meat dispersions: impact of biopolymer ratios. Food Funct 2017; 8:333-340. [DOI: 10.1039/c6fo01436d] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Particulated complexes composed of oppositely charged biopolymers were incorporated into highly concentrated protein matrices as potential fat replacers and structuring agents.
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Affiliation(s)
- Benjamin Zeeb
- Department of Food Physics and Meat Science
- Institute of Food Science and Biotechnology
- University of Hohenheim
- 70599 Stuttgart
- Germany
| | - Vanessa Schöck
- Department of Food Physics and Meat Science
- Institute of Food Science and Biotechnology
- University of Hohenheim
- 70599 Stuttgart
- Germany
| | - Nicole Schmid
- Department of Food Physics and Meat Science
- Institute of Food Science and Biotechnology
- University of Hohenheim
- 70599 Stuttgart
- Germany
| | - Lisa Majer
- Department of Food Physics and Meat Science
- Institute of Food Science and Biotechnology
- University of Hohenheim
- 70599 Stuttgart
- Germany
| | - Kurt Herrmann
- Department of Food Physics and Meat Science
- Institute of Food Science and Biotechnology
- University of Hohenheim
- 70599 Stuttgart
- Germany
| | - Jörg Hinrichs
- Department of Soft Matter Science and Dairy Technology
- Institute of Food Science and Biotechnology
- University of Hohenheim
- 70599 Stuttgart
- Germany
| | - Jochen Weiss
- Department of Food Physics and Meat Science
- Institute of Food Science and Biotechnology
- University of Hohenheim
- 70599 Stuttgart
- Germany
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29
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McClements DJ, Chung C, Wu BC. Structural design approaches for creating fat droplet and starch granule mimetics. Food Funct 2017; 8:498-510. [DOI: 10.1039/c6fo00764c] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This article focuses on hydrogel-based strategies for creating reduced calorie foods with desirable physicochemical, sensory, and nutritional properties.
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Affiliation(s)
| | - Cheryl Chung
- Department of Food Science
- University of Massachusetts
- Amherst
- USA
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30
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Gadeyne F, De Neve N, Vlaeminck B, Fievez V. State of the art in rumen lipid protection technologies and emerging interfacial protein cross‐linking methods. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201600345] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Frederik Gadeyne
- Faculty of Bioscience EngineeringLaboratory for Animal Nutrition and Animal Product QualityGhent UniversityGhentBelgium
| | - Nympha De Neve
- Faculty of Bioscience EngineeringLaboratory for Animal Nutrition and Animal Product QualityGhent UniversityGhentBelgium
| | - Bruno Vlaeminck
- Faculty of Bioscience EngineeringLaboratory for Animal Nutrition and Animal Product QualityGhent UniversityGhentBelgium
| | - Veerle Fievez
- Faculty of Bioscience EngineeringLaboratory for Animal Nutrition and Animal Product QualityGhent UniversityGhentBelgium
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31
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Liu F, Ma C, Gao Y, McClements DJ. Food-Grade Covalent Complexes and Their Application as Nutraceutical Delivery Systems: A Review. Compr Rev Food Sci Food Saf 2016; 16:76-95. [DOI: 10.1111/1541-4337.12229] [Citation(s) in RCA: 178] [Impact Index Per Article: 22.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2016] [Accepted: 08/29/2016] [Indexed: 12/19/2022]
Affiliation(s)
- Fuguo Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering; China Agricultural Univ; Beijing 100083 People's Republic of China
- Dept. of Food Science; Univ. of Massachusetts Amherst; Amherst MA 01003 USA
| | - Cuicui Ma
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering; China Agricultural Univ; Beijing 100083 People's Republic of China
| | - Yanxiang Gao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering; China Agricultural Univ; Beijing 100083 People's Republic of China
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32
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Zeeb B, Stenger C, Hinrichs J, Weiss J. Formation of concentrated particles composed of oppositely charged biopolymers for food applications – impact of processing conditions. FOOD STRUCTURE-NETHERLANDS 2016. [DOI: 10.1016/j.foostr.2016.10.002] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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33
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Partanen R, Sibakov J, Rommi K, Hakala T, Holopainen-Mantila U, Lahtinen P, Ercili-Cura D, Lantto R. Dispersion stability of non-refined turnip rapeseed (Brassica rapa) protein concentrate: Impact of thermal, mechanical and enzymatic treatments. FOOD AND BIOPRODUCTS PROCESSING 2016. [DOI: 10.1016/j.fbp.2016.03.006] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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34
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Qiu Z, Guo Y, Bao X, Hao J, Sun G, Peng B, Bi W. Expression of Aspergillus niger glucose oxidase in yeast Pichia pastoris SMD1168. BIOTECHNOL BIOTEC EQ 2016. [DOI: 10.1080/13102818.2016.1193442] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022] Open
Affiliation(s)
- Zhanjun Qiu
- Department of Emergency and Critical Care Medicine, Affiliated Hospital of Shandong University of Traditional Chinese Medicine, Jinan, PR China
| | - Yuanfang Guo
- Department of Biochemistry and Molecular Biology, School of Medicine, Shandong University, Jinan, PR China
| | - Xiaoming Bao
- State Key Laboratory of Microbial Technology, College of Life Science, Shandong University, Jinan, PR China
| | - Jianrong Hao
- Department of Biochemistry and Molecular Biology, School of Medicine, Shandong University, Jinan, PR China
| | - Gaoying Sun
- Department of Biochemistry and Molecular Biology, School of Medicine, Shandong University, Jinan, PR China
| | - Bingyin Peng
- State Key Laboratory of Microbial Technology, College of Life Science, Shandong University, Jinan, PR China
| | - Wenxiang Bi
- Department of Biochemistry and Molecular Biology, School of Medicine, Shandong University, Jinan, PR China
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35
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Grossmann L, Zeeb B, Weiss J. Diffusion Behavior of Microbial Transglutaminase to Induce Protein Crosslinking in Oil-in-Water Emulsions. J DISPER SCI TECHNOL 2016. [DOI: 10.1080/01932691.2015.1135401] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Lutz Grossmann
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Benjamin Zeeb
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Jochen Weiss
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
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36
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Gadeyne F, De Neve N, Vlaeminck B, Claeys E, Van der Meeren P, Fievez V. Polyphenol Oxidase Containing Sidestreams as Emulsifiers of Rumen Bypass Linseed Oil Emulsions: Interfacial Characterization and Efficacy of Protection against in Vitro Ruminal Biohydrogenation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:3749-3759. [PMID: 27111580 DOI: 10.1021/acs.jafc.6b01022] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
The low transfer in ruminants of dietary polyunsaturated fatty acids to the milk or peripheral tissues is largely due to ruminal biohydrogenation. Lipids emulsified by a polyphenol oxidase (PPO) rich protein extract of red clover were shown before to be protected against this breakdown after cross-linking with 4-methylcatechol. Protein extracts of 13 other vegetal resources were tested. Surprisingly, the effectiveness to protect emulsified lipids against in vitro ruminal biohydrogenation largely depended on the origin of the extract and its protein concentration but was not related to PPO activity. Moreover, PPO isoforms in vegetal sources, effectively protecting emulsified lipids, were diverse and their presence at the emulsion interface did not seem essential. Potato tuber peels were identified as an interesting biological source of emulsifying proteins and PPO, particularly since protein extracts of industrial potato sidestreams proved to be suitable for the current application.
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Affiliation(s)
- Frederik Gadeyne
- Laboratory for Animal Nutrition and Animal Product Quality, Faculty of Bioscience Engineering, Ghent University , Proefhoevestraat 10, 9090 Melle, Belgium
| | - Nympha De Neve
- Laboratory for Animal Nutrition and Animal Product Quality, Faculty of Bioscience Engineering, Ghent University , Proefhoevestraat 10, 9090 Melle, Belgium
| | - Bruno Vlaeminck
- Laboratory for Animal Nutrition and Animal Product Quality, Faculty of Bioscience Engineering, Ghent University , Proefhoevestraat 10, 9090 Melle, Belgium
| | - Erik Claeys
- Laboratory for Animal Nutrition and Animal Product Quality, Faculty of Bioscience Engineering, Ghent University , Proefhoevestraat 10, 9090 Melle, Belgium
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group, Faculty of Bioscience Engineering, Ghent University , Coupure Links 653, 9000 Ghent, Belgium
| | - Veerle Fievez
- Laboratory for Animal Nutrition and Animal Product Quality, Faculty of Bioscience Engineering, Ghent University , Proefhoevestraat 10, 9090 Melle, Belgium
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37
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Accessibility of Transglutaminase to Induce Protein Crosslinking in Gelled Food Matrices - Impact of Membrane Structure. FOOD BIOPHYS 2016. [DOI: 10.1007/s11483-016-9428-5] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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38
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Zhu C, Bao G, Huang S. Optimization of laccase production in the white-rot fungusPleurotus ostreatus(ACCC 52857) induced through yeast extract and copper. BIOTECHNOL BIOTEC EQ 2016. [DOI: 10.1080/13102818.2015.1135081] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023] Open
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39
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Development of hydrocolloid microgels as starch granule mimetics: Hydrogel particles fabricated from gelatin and pectin. Food Res Int 2015; 78:177-185. [DOI: 10.1016/j.foodres.2015.10.020] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2015] [Revised: 10/15/2015] [Accepted: 10/19/2015] [Indexed: 11/22/2022]
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40
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Zhang Z, Zhang R, Chen L, Tong Q, McClements DJ. Designing hydrogel particles for controlled or targeted release of lipophilic bioactive agents in the gastrointestinal tract. Eur Polym J 2015. [DOI: 10.1016/j.eurpolymj.2015.01.013] [Citation(s) in RCA: 115] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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41
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Struch M, Linke D, Mokoonlall A, Hinrichs J, Berger RG. Laccase-catalysed cross-linking of a yoghurt-like model system made from skimmed milk with added food-grade mediators. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2015.04.002] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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42
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Zeeb B, Weiss J, McClements DJ. Electrostatic modulation and enzymatic cross-linking of interfacial layers impacts gastrointestinal fate of multilayer emulsions. Food Chem 2015; 180:257-264. [DOI: 10.1016/j.foodchem.2015.02.048] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2014] [Revised: 01/13/2015] [Accepted: 02/11/2015] [Indexed: 11/27/2022]
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43
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Biopolymer nanoparticles as potential delivery systems for anthocyanins: Fabrication and properties. Food Res Int 2015. [DOI: 10.1016/j.foodres.2014.12.005] [Citation(s) in RCA: 122] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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44
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Faccio G, Senkalla S, Thöny-Meyer L, Richter M. Enzymatic multi-functionalization of microparticles under aqueous neutral conditions. RSC Adv 2015. [DOI: 10.1039/c5ra00669d] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Enzymatic multi-functionalization of microparticles under aqueous neutral conditions using tyrosinase.
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Affiliation(s)
- G. Faccio
- Empa
- Swiss Federal Laboratories for Materials Science and Technology – Laboratory for Biointerfaces
- 9014 St. Gallen
- Switzerland
| | - S. Senkalla
- Empa
- Swiss Federal Laboratories for Materials Science and Technology – Laboratory for Biointerfaces
- 9014 St. Gallen
- Switzerland
| | - L. Thöny-Meyer
- Empa
- Swiss Federal Laboratories for Materials Science and Technology – Laboratory for Biointerfaces
- 9014 St. Gallen
- Switzerland
| | - M. Richter
- Empa
- Swiss Federal Laboratories for Materials Science and Technology – Laboratory for Biointerfaces
- 9014 St. Gallen
- Switzerland
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45
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Zhang Z, Decker EA, McClements DJ. Encapsulation, protection, and release of polyunsaturated lipids using biopolymer-based hydrogel particles. Food Res Int 2014; 64:520-526. [DOI: 10.1016/j.foodres.2014.07.020] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2014] [Revised: 07/07/2014] [Accepted: 07/20/2014] [Indexed: 11/15/2022]
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