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Ladda K, Navale J, Gharibzahedi SMT, Krishania M, Bangar SP, Khubber S. Efficacy of almond gum for coacervation with whey protein isolate- optimization, functionality and characterization: A comparison with high-methoxyl pectin. Int J Biol Macromol 2024; 274:133292. [PMID: 38914392 DOI: 10.1016/j.ijbiomac.2024.133292] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2023] [Revised: 05/28/2024] [Accepted: 06/03/2024] [Indexed: 06/26/2024]
Abstract
Complex coacervates of whey protein isolate (WPI) and two polysaccharides (almond gum (AG) and high methoxyl pectin (HMP)) under the different pHs (2.5-6.0) and biopolymer mass ratios (1:1-6:1) were prepared to achieve the maximum coacervate yield (CY). The optimum pH and mixing ratio to obtain the maximum CY of WPI-AG (75.93 %) and WPI-HMP (53.0 %) coacervates were 4.3 and 2:1, and 3.5 and 3:1, respectively. Although higher serum layers in emulsions stabilized by WPI-AG/HMP coacervates were detected at the 90 °C, remarkable heat stability under processing temperatures was obtained in ex-situ emulsions with both complex coacervates. Significantly more cold-storage and ionic stabilities were observed for emulsions formulated with WPI-AG than WPI-HMP. Peak shifts in FTIR spectra in the WPI-AG coacervate compared to the individual WPI and AG biopolymers revealed strong electrostatic interactions between these biopolymers. The absence of crystalline peaks for AG and HMP in X-ray diffraction (XRD) spectra confirmed the complexation of AG and HMP with WPI. Thermogravimetric and microstructural analyses showed that porous, loose mesh-like WPI-AG coacervates had superior thermal stability and structural integrity compared to WPI-HMP coacervates and individual biopolymers, which evidenced a more gradual weight loss pattern. WPI-AG coacervates would be promising for efficient emulsion-based delivery systems.
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Affiliation(s)
- Kshitij Ladda
- Food Science and Technology, School of Biotechnology and Bioinformatics, DY Patil University, CBD Belapur, Sec-15, Navi Mumbai-400614, India
| | - Jagruti Navale
- Food Science and Technology, School of Biotechnology and Bioinformatics, DY Patil University, CBD Belapur, Sec-15, Navi Mumbai-400614, India
| | - Seyed Mohammed Taghi Gharibzahedi
- Institute of Chemistry, Faculty of Natural Sciences and Maths, Technical University of Berlin, Straße des 17. Juni 124, 10623 Berlin, Germany; Institute of Materials Science, Faculty of Engineering, Kiel University, 24143 Kiel, Germany
| | - Meena Krishania
- Center of Innovative and Applied Bioprocessing (DBT-CIAB), Mohali-140206, India
| | - Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson 29634, USA
| | - Sucheta Khubber
- Food Science and Technology, School of Biotechnology and Bioinformatics, DY Patil University, CBD Belapur, Sec-15, Navi Mumbai-400614, India.
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2
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Zhang Y, Lin X, Wang Y, Ye W, Lin Y, Zhang Y, Zhang K, Zhao K, Guo H. The non-covalent and covalent interactions of whey proteins and saccharides: influencing factor and utilization in food. Crit Rev Food Sci Nutr 2024:1-15. [PMID: 38961829 DOI: 10.1080/10408398.2024.2373386] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/05/2024]
Abstract
During the application of Whey proteins (WPs), they often have complex interactions with saccharides (Ss), another important biopolymer in food substrate. The texture and sensory qualities of foods containing WPs and Ss are largely influenced by the interactions of WPs-Ss. Moreover, the combination of WPs and Ss is possible to produce many excellent functional properties including emulsifying properties and thermal stability. However, the interactions between WPs-Ss are complex and susceptible to some processing conditions. In addition, with different interaction ways, they can be applied in different fields. Therefore, the non-covalent interaction mechanisms between WPs-Ss are firstly summarized in detail, including electrostatic interaction, hydrogen bond, hydrophobic interaction, van der Waals force. Furthermore, the existence modes of WPs-Ss are introduced, including complex coacervates, soluble complexes, segregation, and co-solubility. The covalent interactions of WPs-Ss in food applications are often formed by Maillard reaction (dry or wet heat reaction) and occasionally through enzyme induction. Then, two common influencing factors, pH and temperature, on non-covalent/covalent bonds are introduced. Finally, the applications of WPs-Ss complexes and conjugations in improving WP stability, delivery system, and emulsification are described. This review can improve our understanding of the interactions between WPs-Ss and further promote their wider application.
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Affiliation(s)
- Yafei Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Xiaoya Lin
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Yiran Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Wenhui Ye
- Inner Mongolia Yili Industrial Group Company Limited, Hohhot, China
| | - Yingying Lin
- Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing, China
- Food Laboratory of Zhongyuan, Luohe, China
| | - Yuning Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Kai Zhang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Kaixuan Zhao
- Collage of Food Science and Technology, Hebei Agricultural University, Hebei, China
| | - Huiyuan Guo
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing, China
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3
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Hadian M, Fathi M, Mohammadi A, Eskandari MH, Asadsangabi M, Pouraghajan K, Shohrati M, Mohammadpour M, Samadi M. Characterization of chitosan/Persian gum nanoparticles for encapsulation of Nigella sativa extract as an antiviral agent against avian coronavirus. Int J Biol Macromol 2024; 265:130749. [PMID: 38467218 DOI: 10.1016/j.ijbiomac.2024.130749] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 01/27/2024] [Accepted: 03/07/2024] [Indexed: 03/13/2024]
Abstract
The aim of this study was to investigate the physicochemical characteristics of nanoparticles formed by the ionic gelation method between chitosan and water-soluble fraction of Persian gum (WPG) for encapsulation of Nigella sativa extract (NSE) as an antiviral agent. Our findings revealed that the particle size, polydispersity index (PDI), and zeta potential of the particles were in the range of 316.7-476.6 nm, 0.259-0.466, and 37.0-58.1 mV, respectively. The amounts of chitosan and WPG as the wall material and the NSE as the core had a considerable impact on the nanoparticle properties. The proper samples were detected at 1:1 chitosan:WPG mixing ratio (MR) and NSE concentration of 6.25 mg/mL. Fourier-transformed infrared (FTIR) spectroscopy proved the interactions between the two biopolymers. The effect of NSE on infectious bronchitis virus (IBV) known as avian coronavirus, was performed by the in-ovo method determining remarkable antiviral activity of NSE (25 mg/mL) and its enhancement through encapsulation in the nanoparticles. These nanoparticles containing NSE could have a promising capability for application in both poultry industry and human medicine as an antiviral product.
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Affiliation(s)
- Mohammad Hadian
- Health Research Center, Life Style Institute, Baqiyatallah University of Medical Sciences, Tehran, Iran
| | - Morteza Fathi
- Health Research Center, Life Style Institute, Baqiyatallah University of Medical Sciences, Tehran, Iran
| | - Ali Mohammadi
- Department of Pathobiology, School of Veterinary Medicine, Shiraz University, Shiraz, Iran
| | - Mohammad Hadi Eskandari
- Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, Iran
| | - Mehdi Asadsangabi
- Department of Pathobiology, School of Veterinary Medicine, Shiraz University, Shiraz, Iran
| | - Khadijeh Pouraghajan
- Bioinformatics Laboratory, Department of Biology, School of Sciences, Razi University, Kermanshah, Iran
| | - Majid Shohrati
- Research Center of Chemical Injuries, Baqiyatallah University of Medical Sciences, Tehran, Iran
| | - Masoomeh Mohammadpour
- Department of Biology, Faculty of Biological Science, Tarbiat Modares University, Tehran, Iran
| | - Mohammad Samadi
- Exercise Physiology Research Center, Life Style Institute, Baqiyatallah University of Medical Sciences, Tehran, Iran.
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4
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Altam AA, Zhu L, Wang W, Yagoub H, Yang S. Stability improvement of carboxymethyl cellulose/chitosan complex beads by thermal treatment. Int J Biol Macromol 2022; 223:1278-1286. [PMID: 36379283 DOI: 10.1016/j.ijbiomac.2022.11.089] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 10/22/2022] [Accepted: 11/09/2022] [Indexed: 11/14/2022]
Abstract
Carboxymethyl cellulose (CMC) and chitosan (CHI) are two well-known natural polymer derivatives, as such the CMC@CHI complex beads fulfill many requirements for bio-related and safety-required applications. However, poor mechanical properties of CMC@CHI beads hinder their applications. We managed to improve the beads stability by a simple thermal treatment during the bead preparation. The effects of temperature, changing from 25 °C to 75 °C, on the stability of the formed beads were investigated. The morphology, diameter, shell thickness and structure of the beads treated at different temperature were analyzed using SEM, XPS and FTIR. The mechanical test and swelling experiments showed that the thermal treatment enhanced the bead's ability to withstand pressure and swelling. The beads treated at 75 °C showed the best pressure resistance, while the beads treated at 55 °C exhibited the highest swelling capability without losing integrity. This method is convenient to implement, not only improves the stability, but also controls the swelling capacity and mechanical properties of the beads, which are important for their potential applications in adsorption and controlled release. More importantly, this work offered insights on the effects of thermal treatment on the complexation process of the two polysaccharide molecular chains.
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Affiliation(s)
- Ali A Altam
- State Key Laboratory for Modification of Chemical Fibers and Polymer Materials, Center for Advanced Low-dimension Materials, Donghua University, Shanghai 201620, China
| | - Liping Zhu
- State Key Laboratory for Modification of Chemical Fibers and Polymer Materials, Center for Advanced Low-dimension Materials, Donghua University, Shanghai 201620, China.
| | - Weijie Wang
- State Key Laboratory for Modification of Chemical Fibers and Polymer Materials, Center for Advanced Low-dimension Materials, Donghua University, Shanghai 201620, China
| | - Hajo Yagoub
- State Key Laboratory for Modification of Chemical Fibers and Polymer Materials, Center for Advanced Low-dimension Materials, Donghua University, Shanghai 201620, China
| | - Shuguang Yang
- State Key Laboratory for Modification of Chemical Fibers and Polymer Materials, Center for Advanced Low-dimension Materials, Donghua University, Shanghai 201620, China.
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Bassijeh A, Ansari S, Hosseini SMH. Astaxanthin encapsulation in multilayer emulsions stabilized by complex coacervates of whey protein isolate and Persian gum and its use as a natural colorant in a model beverage. Food Res Int 2020; 137:109689. [DOI: 10.1016/j.foodres.2020.109689] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Revised: 08/10/2020] [Accepted: 09/06/2020] [Indexed: 12/17/2022]
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6
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Hadian M, Labbafi M, Hosseini SMH, Safari M, Vries RD. A deeper insight into the characteristics of double-layer oil-in-water emulsions stabilized by Persian gum and whey protein isolate. J DISPER SCI TECHNOL 2020. [DOI: 10.1080/01932691.2020.1816178] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Mohammad Hadian
- Department of Food Science and Technology, Razi Food Chemistry Lab, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
- Physical Chemistry and Soft Matter, Wageningen University and Research, Wageningen, the Netherlands
| | - Mohsen Labbafi
- Department of Food Science and Technology, Razi Food Chemistry Lab, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | | | - Mohammad Safari
- Department of Food Science and Technology, Razi Food Chemistry Lab, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Renko de Vries
- Physical Chemistry and Soft Matter, Wageningen University and Research, Wageningen, the Netherlands
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Yu H, Zhong Q, Liu Y, Guo Y, Xie Y, Zhou W, Yao W. Recent advances of ultrasound-assisted Maillard reaction. ULTRASONICS SONOCHEMISTRY 2020; 64:104844. [PMID: 31953006 DOI: 10.1016/j.ultsonch.2019.104844] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/10/2019] [Revised: 09/30/2019] [Accepted: 10/25/2019] [Indexed: 06/10/2023]
Abstract
Maillard reaction (MR) is one of the most important chemical reactions in the food science domain with a long history of more than 100 years. As for ultrasound-assisted MR (US-MR), it has gradually drawn attention in a recent decade. Purpose of this paper is to provide a systematic review on recent advances of US-MR in model systems, glycation of protein, and food processing. Fundamental studies on simple MR model systems (i.e. reducing sugar and amino acid) have reported a promoted generation of colored and volatile MR products (MRPs). Critical steps influenced by US and possible mechanisms have been elucidated simultaneously. Other studies focused on modification of proteins which undergoes a glycation between proteins and saccharides as the initial stage of MR. Since the MR rate is extremely low in the presence of protein and saccharide, US becomes a promising mean of promoting the glycation. As a result, a number of functional properties of glycated protein obtained by US are significantly promoted, which extend their utilization in the food industry. The rest of studies reviewed in this article are concentrated on applying US to process real foods. Many attributes changed during US-assisted processing are induced by MR. Positive aspects brought by the promoted US-MR include enhanced antioxidant capacity and organoleptic properties (e.g. desirable color, low bitterness, enhanced flavor, etc.), as well as inhibited hazards (e.g. advanced glycation end-products, acrylamide, etc.) formed in the processed foods. Meanwhile, the promoted MR by US may also inevitably bring some negative aspects to the processed foods due to unfavored yellowish/browning colors, off-flavors and hazard components.
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Affiliation(s)
- Hang Yu
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China.
| | - Qili Zhong
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Yang Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Yahui Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Yunfei Xie
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Weibiao Zhou
- Department of Food Science and Technology, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore.
| | - Weirong Yao
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China.
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8
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Mechanisms of whey protein isolate interaction with basil seed gum: Influence of pH and protein-polysaccharide ratio. Carbohydr Polym 2020; 232:115775. [PMID: 31952586 DOI: 10.1016/j.carbpol.2019.115775] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2019] [Revised: 12/19/2019] [Accepted: 12/19/2019] [Indexed: 11/22/2022]
Abstract
In the present work, we determined the structure-function relationships of basil seed gum (BSG) and whey protein isolate (WPI) mixtures at the start of soluble complex formation, maximum soluble complex formation and predominant thermodynamic incompatibility to understand BSG:WPI blends interaction behavior. Accordingly, turbidity and zeta potential were analyzed in the pH range of 2.0-7.0 and BSG:WPI ratios of 1:4, 1:6.6 and 1:9. Dynamic rheometry was used to evaluate samples at three different pHs. Additionally, dilute solution properties of BSG, WPI and their blends were studied at pH = 7.0. Independent of mixture ratio, all dispersions showed maximum interaction at pH = 5.0, the start of soluble complex formation around pH = 6.0 and thermodynamic incompatibility interaction behavior at pH = 7.0. Cole-Cole plots based on dynamic rheometry supported the Gibbs free energy change of mixtures based on intrinsic viscosity data. These results are important to create new structures from mixtures of proteins and polysaccharides.
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9
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Chen W, Ma X, Wang W, Lv R, Guo M, Ding T, Ye X, Miao S, Liu D. Preparation of modified whey protein isolate with gum acacia by ultrasound maillard reaction. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.10.030] [Citation(s) in RCA: 62] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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10
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Stounbjerg L, Vestergaard C, Andreasen B, Ipsen R. Associative phase separation of potato protein and anionic polysaccharides. Colloids Surf A Physicochem Eng Asp 2019. [DOI: 10.1016/j.colsurfa.2019.01.012] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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11
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Rodríguez-Rodríguez R, Espinosa-Andrews H, Morales-Hernández N, Lobato-Calleros C, Vernon-Carter EJ. Mesquite gum/chitosan insoluble complexes: relationship between the water state and viscoelastic properties. J DISPER SCI TECHNOL 2018. [DOI: 10.1080/01932691.2018.1513848] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Rogelio Rodríguez-Rodríguez
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. Camino Arenero 1227, El Bajío del Arenal, Unidad de Tecnología Alimentaria, Zapopan, Jal, Mexico
| | - Hugo Espinosa-Andrews
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. Camino Arenero 1227, El Bajío del Arenal, Unidad de Tecnología Alimentaria, Zapopan, Jal, Mexico
| | - Norma Morales-Hernández
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. Camino Arenero 1227, El Bajío del Arenal, Unidad de Tecnología Alimentaria, Zapopan, Jal, Mexico
| | - Consuelo Lobato-Calleros
- Departamento de Preparatoria Agrícola, Universidad Autónoma Chapingo, Texcoco, Edo. de México, Mexico
| | - E. Jaime Vernon-Carter
- Departamento de Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana – Iztapalapa, Vicentina, Ciudad de México, Mexico
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12
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Effect of pH-shifting treatment on structural and functional properties of whey protein isolate and its interaction with (-)-epigallocatechin-3-gallate. Food Chem 2018; 274:234-241. [PMID: 30372932 DOI: 10.1016/j.foodchem.2018.08.106] [Citation(s) in RCA: 109] [Impact Index Per Article: 18.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2018] [Revised: 08/22/2018] [Accepted: 08/23/2018] [Indexed: 01/05/2023]
Abstract
Effect of pH-shifting on structural and functional properties of whey protein isolate and its interaction with (-)-epigallocatechin-3-gallate were investigated. Circular dichroism spectra showed that pH-shifting induced the decrease in α-helix content by 12.18% and β-sheet content by 3.24%, but β-turn and random coil content increased by 4.26% and 5.91%, respectively. Increase of fluorescence intensity and red-shift of maximum emission wavelength indicated the structural unfolding and exposure of tyrosine. The treatment also significantly increased the surface hydrophobicity, disulfide bonds content, solubility, emulsifying activity and emulsion stability of whey protein isolate at P < 0.05 level. Fluorescence quenching analysis revealed that treated whey protein isolate have a stronger binding affinity to (-)-epigallocatechin-3-gallate, resulting a better protection against the degradation of (-)-epigallocatechin-3-gallate and its antioxidant activity. This study confirmed that pH-shifting treatment can improve functional properties of whey protein isolate and its potential as a protective carrier for polyphones.
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13
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Golkar A, Taghavi SM, Aghili Dehnavi F. The emulsifying properties of Persian gum (Amygdalus scoparia Spach) as compared with gum Arabic. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1454464] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Abdolkhalegh Golkar
- Department of Food Science and Technology, Sari Agricultural and Natural Resources University, Mazandaran, Iran
- Isfahan Science and Technology Town (ISTT), Isfahan University of Technology, Isfahan, Iran
| | - Seyed Masoud Taghavi
- Isfahan Science and Technology Town (ISTT), Isfahan University of Technology, Isfahan, Iran
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14
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Moghaddas Kia E, Ghasempour Z, Alizadeh M. Fabrication of an eco-friendly antioxidant biocomposite: Zedo gum/sodium caseinate film by incorporating microalgae (Spirulina platensis
). J Appl Polym Sci 2017. [DOI: 10.1002/app.46024] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Ehsan Moghaddas Kia
- Department of Food Science and Technology; Maragheh University of Medical Sciences; Maragheh Iran
| | - Zahra Ghasempour
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences; Tabriz University of Medical Sciences; Tabriz Iran
| | - Mohammad Alizadeh
- Department of Food Science and Technology, Agricultural Faculty; Urmia University; Urmia Iran
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15
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Derkach SR, Voron’ko NG, Sokolan NI. The rheology of hydrogels based on chitosan–gelatin (bio)polyelectrolyte complexes. J DISPER SCI TECHNOL 2016. [DOI: 10.1080/01932691.2016.1250218] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
| | | | - Nina I. Sokolan
- Chemistry Department, Murmansk State Technical University, Murmansk, Russia
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