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Hertel JS, Bitterwolf P, Kröll S, Winterhalter A, Weber AJ, Grösche M, Walkowsky LB, Heißler S, Schwotzer M, Wöll C, van de Kamp T, Zuber M, Baumbach T, Rabe KS, Niemeyer CM. Biocatalytic Foams from Microdroplet-Formulated Self-Assembling Enzymes. ADVANCED MATERIALS (DEERFIELD BEACH, FLA.) 2023; 35:e2303952. [PMID: 37358068 DOI: 10.1002/adma.202303952] [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: 04/27/2023] [Revised: 06/16/2023] [Indexed: 06/27/2023]
Abstract
Industrial biocatalysis plays an important role in the development of a sustainable economy, as enzymes can be used to synthesize an enormous range of complex molecules under environmentally friendly conditions. To further develop the field, intensive research is being conducted on process technologies for continuous flow biocatalysis in order to immobilize large quantities of enzyme biocatalysts in microstructured flow reactors under conditions that are as gentle as possible in order to realize efficient material conversions. Here, monodisperse foams consisting almost entirely of enzymes covalently linked via SpyCatcher/SpyTag conjugation are reported. The biocatalytic foams are readily available from recombinant enzymes via microfluidic air-in-water droplet formation, can be directly integrated into microreactors, and can be used for biocatalytic conversions after drying. Reactors prepared by this method show surprisingly high stability and biocatalytic activity. The physicochemical characterization of the new materials is described and exemplary applications in biocatalysis are shown using two-enzyme cascades for the stereoselective synthesis of chiral alcohols and the rare sugar tagatose.
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Affiliation(s)
- Julian S Hertel
- Institute for Biological Interfaces (IBG1), Karlsruhe Institute of Technology (KIT), Hermann-von-Helmholtz-Platz 1, D-76344, Eggenstein-Leopoldshafen, Germany
| | - Patrick Bitterwolf
- Institute for Biological Interfaces (IBG1), Karlsruhe Institute of Technology (KIT), Hermann-von-Helmholtz-Platz 1, D-76344, Eggenstein-Leopoldshafen, Germany
| | - Sandra Kröll
- Institute for Biological Interfaces (IBG1), Karlsruhe Institute of Technology (KIT), Hermann-von-Helmholtz-Platz 1, D-76344, Eggenstein-Leopoldshafen, Germany
| | - Astrid Winterhalter
- Institute for Biological Interfaces (IBG1), Karlsruhe Institute of Technology (KIT), Hermann-von-Helmholtz-Platz 1, D-76344, Eggenstein-Leopoldshafen, Germany
| | - Annika J Weber
- Institute for Biological Interfaces (IBG1), Karlsruhe Institute of Technology (KIT), Hermann-von-Helmholtz-Platz 1, D-76344, Eggenstein-Leopoldshafen, Germany
| | - Maximilian Grösche
- Institute for Biological Interfaces (IBG1), Karlsruhe Institute of Technology (KIT), Hermann-von-Helmholtz-Platz 1, D-76344, Eggenstein-Leopoldshafen, Germany
| | - Laurenz B Walkowsky
- Institute for Biological Interfaces (IBG1), Karlsruhe Institute of Technology (KIT), Hermann-von-Helmholtz-Platz 1, D-76344, Eggenstein-Leopoldshafen, Germany
| | - Stefan Heißler
- Institute of Functional Interfaces (IFG), Karlsruhe Institute of Technology (KIT), Hermann-von-Helmholtz-Platz 1, D-76344, Eggenstein-Leopoldshafen, Germany
| | - Matthias Schwotzer
- Institute of Functional Interfaces (IFG), Karlsruhe Institute of Technology (KIT), Hermann-von-Helmholtz-Platz 1, D-76344, Eggenstein-Leopoldshafen, Germany
| | - Christof Wöll
- Institute of Functional Interfaces (IFG), Karlsruhe Institute of Technology (KIT), Hermann-von-Helmholtz-Platz 1, D-76344, Eggenstein-Leopoldshafen, Germany
| | - Thomas van de Kamp
- Institute for Photon Science and Synchrotron Radiation (IPS), Karlsruhe Institute of Technology (KIT), D-76344, Eggenstein-Leopoldshafen, Germany
- Laboratory for Applications of Synchrotron Radiation (LAS), Karlsruhe Institute of Technology (KIT), D-76131, Karlsruhe, Germany
| | - Marcus Zuber
- Institute for Photon Science and Synchrotron Radiation (IPS), Karlsruhe Institute of Technology (KIT), D-76344, Eggenstein-Leopoldshafen, Germany
- Laboratory for Applications of Synchrotron Radiation (LAS), Karlsruhe Institute of Technology (KIT), D-76131, Karlsruhe, Germany
| | - Tilo Baumbach
- Institute for Photon Science and Synchrotron Radiation (IPS), Karlsruhe Institute of Technology (KIT), D-76344, Eggenstein-Leopoldshafen, Germany
- Laboratory for Applications of Synchrotron Radiation (LAS), Karlsruhe Institute of Technology (KIT), D-76131, Karlsruhe, Germany
| | - Kersten S Rabe
- Institute for Biological Interfaces (IBG1), Karlsruhe Institute of Technology (KIT), Hermann-von-Helmholtz-Platz 1, D-76344, Eggenstein-Leopoldshafen, Germany
| | - Christof M Niemeyer
- Institute for Biological Interfaces (IBG1), Karlsruhe Institute of Technology (KIT), Hermann-von-Helmholtz-Platz 1, D-76344, Eggenstein-Leopoldshafen, Germany
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Meijers MGJ, Meinders MBJ, Vincken JP, Wierenga PA. Effect of Pea Legumin-to-Vicilin Ratio on the Protein Emulsifying Properties: Explanation in Terms of Protein Molecular and Interfacial Properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:11228-11238. [PMID: 37433201 PMCID: PMC10375591 DOI: 10.1021/acs.jafc.3c01589] [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: 03/13/2023] [Revised: 05/24/2023] [Accepted: 06/15/2023] [Indexed: 07/13/2023]
Abstract
In isolates from different pea cultivars, the legumin-to-vicilin (L:V) ratio is known to vary from 66:33 to 10:90 (w/w). In this study, the effect of variations in the L:V ratio on the pea protein emulsifying properties (emulsion droplet size (d3,2) vs protein concentration (Cp)) at pH 7.0 was investigated using a purified pea legumin (PLFsol) and pea vicilin fraction (PVFsol). Despite a different Γmax,theo, the interfacial properties at the oil-water interface and the emulsifying properties were similar for PLFsol and PVFsol. Hence, the L:V ratio did not affect the pea protein emulsifying properties. Further, PLFsol and PVFsol were less efficient than whey protein isolate (WPIsol) in stabilizing the emulsion droplets against coalescence. This was explained by their larger radius and thus slower diffusion. For this reason, the difference in diffusion rate was added as a parameter to the surface coverage model. With this addition, the surface coverage model described the d3,2 versus Cp of the pea protein samples well.
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Affiliation(s)
- Maud G J Meijers
- TiFN, Nieuwe Kanaal 9A, 6709 PA Wageningen, The Netherlands
- Laboratory of Food Chemistry, Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Marcel B J Meinders
- TiFN, Nieuwe Kanaal 9A, 6709 PA Wageningen, The Netherlands
- Food and Biobased Research, Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Jean-Paul Vincken
- Laboratory of Food Chemistry, Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Peter A Wierenga
- Laboratory of Food Chemistry, Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
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3
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Wierenga PA, Basheva ES, Delahaije RJBM. Variations in foam collapse and thin film stability with constant interfacial and bulk properties. Adv Colloid Interface Sci 2023; 312:102845. [PMID: 36709573 DOI: 10.1016/j.cis.2023.102845] [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: 11/28/2022] [Revised: 01/20/2023] [Accepted: 01/20/2023] [Indexed: 01/24/2023]
Abstract
The stability of foams is commonly linked to the interfacial properties of the proteins and other surfactants used. This study aimed to use these relationships to explain differences in foam stability observed among similar beer samples from different breweries. The foam stability was different for each sample (Nibem foam stability ranged from 206 to 300 s), but ranking was similar for all three foaming methods used, thus independent of the method, gas, etc. Differences in foam stability were dominated by differences in coalescence, as illustrated by the correlation with the stability of single bubbles and thin liquid films. The differences in coalescence stability could not be explained by the measured interfacial properties (e.g. surface pressure, adsorption rate, dilatational modulus and surface shear viscosity), or the bulk properties (concentration, pH, ionic strength, viscosity), since they were similar for all samples. The drainage rates and disjoining pressure isotherms measured in thin liquid films were also similar for all samples, further limiting the options to explain the differences in foam stability using known arguments. The differences in coalescence stability of the thin films was shown to depend on the liquid in between the adsorbed layers of the thin film, using a modified capillary cell to exchange this liquid (to a buffer, or one of the other samples). This illustrates the need to review our current understanding and to develop new methods both for experimental study and theoretical description, to better understand foam stability in the future.
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Affiliation(s)
- Peter Alexander Wierenga
- Laboratory of Food Chemistry, Wageningen UR, Bornse Weilanden 9, Wageningen 6708, WG, the Netherlands.
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Atli O, Can Karaca A, Ozcelik B. Encapsulation of Cumin ( Cuminum cyminum L.) Seed Essential Oil in the Chickpea Protein-Maltodextrin Matrix. ACS OMEGA 2023; 8:4156-4164. [PMID: 36743072 PMCID: PMC9893743 DOI: 10.1021/acsomega.2c07184] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Accepted: 12/29/2022] [Indexed: 06/18/2023]
Abstract
Isoelectrically precipitated chickpea protein isolate (CPI) and its combination with maltodextrin (MD) were investigated for the ability to form and stabilize cumin seed oil emulsions. Solubility, net surface charge, emulsion activity/stability indices, and creaming stability of CPI at a pH of 3.0-9.0 were evaluated. Optimum conditions for minimum cream separation were identified as: 0.19% CPI and 6.83% oil concentrations. Cumin (Cuminum cyminum L.) seed essential oil was microencapsulated within the CPI-MD matrix via spray drying. Effects of CPI-MD matrix formulation on the physicochemical characteristics and volatile composition of the microencapsules were investigated. CPI-MD matrices had positive effects on microcapsule properties such as relatively lower surface oil, higher encapsulation efficiency (EE), and oil retention. Approximately 86.6-96.4% oil retention and 90.9-98.4% EE were achieved. Optimum conditions for maximized oil retention (92.9%) and EE (98.6%) were identified as: 2.1% CPI, 14.8% essential oil, and 35% MD. GC-MS analysis of microcapsules was carried out to determine the changes in volatile composition during spray drying. Cymene, α-pinene, β-pinene, sabinene, terpinene, terpineol, phellandrene, and cumin aldehyde were determined as the major components. Optimized design showed the highest EE and minimal changes in the volatile composition of cumin seed essential oil.
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In vitro antioxidant and anti-inflammatory properties of Artocarpus altilis (Parkinson) Fosberg (seedless breadfruit) fruit pulp protein hydrolysates. Sci Rep 2023; 13:1493. [PMID: 36707546 PMCID: PMC9883462 DOI: 10.1038/s41598-023-28684-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2022] [Accepted: 01/23/2023] [Indexed: 01/29/2023] Open
Abstract
Protein hydrolysates from dietary sources possess many physiological and biological properties. Artocarpus altilis is an evergreen multipurpose plant with many benefits. Therefore, this study evaluates in vitro antioxidant and anti-inflammatory properties of A. altilis protein hydrolysates. Protein was isolated from A. altilis and hydrolysed with pepsin and trypsin separately using different enzyme: substrate ratios (1:8, 1:16, 1:32). Antioxidant properties investigated included Fe2+-chelating, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical and hydrogen peroxide radical scavenging activities. Anti-inflammatory activities were determined using effects on hypotonic solution-induced cell lysis on red blood cell membrane stabilisation and heat-induced protein denaturation. The degree of hydrolysis of trypsin hydrolysate increased with increasing enzyme-substrate ratio, while pepsin hydrolysate decreased as the enzyme-substrate ratio increased. The dominant amino acids in A. altilis protein and hydrolysates were glutamate, aspartate and leucine. Protein hydrolysates obtained from pepsin and trypsin digestion had DPPH scavenging abilities of 43.0 ± 0.01% and 22.2 ± 0.01%, respectively. However, trypsin-hydrolysed protein had a high Fe2+-chelating ability, while pepsin-hydrolysed protein had high hydrogen peroxide scavenging ability. Trypsin-hydrolysed protein showed good membrane stability and inhibition of protein denaturation. The results indicated that A. altilis protein hydrolysates possess significant antioxidant and anti-inflammatory effects and can further lend support to food industries as functional foods.
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Pearce FG, Brunke JE. Is now the time for a Rubiscuit or Ruburger? Increased interest in Rubisco as a food protein. JOURNAL OF EXPERIMENTAL BOTANY 2023; 74:627-637. [PMID: 36260435 PMCID: PMC9833043 DOI: 10.1093/jxb/erac414] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/12/2022] [Accepted: 10/17/2022] [Indexed: 06/16/2023]
Abstract
Much of the research on Rubisco aims at increasing crop yields, with the ultimate aim of increasing plant production to feed an increasing global population. However, since the identification of Rubisco as the most abundant protein in leaf material, it has also been touted as a direct source of dietary protein. The nutritional and functional properties of Rubisco are on a par with those of many animal proteins, and are superior to those of many other plant proteins. Purified Rubisco isolates are easily digestible, nutritionally complete, and have excellent foaming, gelling, and emulsifying properties. Despite this potential, challenges in efficiently extracting and separating Rubisco have limited its use as a global foodstuff. Leaves are lower in protein than seeds, requiring large amounts of biomass to be processed. This material normally needs to be processed quickly to avoid degradation of the final product. Extraction of Rubisco from the plant material requires breaking down the cell walls and rupturing the chloroplast. In order to obtain high-quality protein, Rubisco needs to be separated from chlorophyll, and then concentrated for final use. However, with increased consumer demand for plant protein, there is increased interest in the potential of leaf protein, and many commercial plants are now being established aimed at producing Rubisco as a food protein, with over US$60 million of funding invested in the past 5 years. Is now the time for increased use of Rubisco in food production as a nitrogen source, rather than just providing a carbon source?
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Affiliation(s)
| | - Joel E Brunke
- Biomolecular Interactions Centre and School of Biological Sciences, University of Canterbury, Christchurch, New Zealand
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Aslan Türker D, Göksel Saraç M, Doğan M. Determination of the best interaction of inulin with different proteins by using interfacial rheology: the relationship with the emulsion activity and stability in emulsion systems. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2022-0212] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Abstract
This study aimed to develop functional emulsions with dietary fibre/proteins and to examine the role of interfacial rheological properties on the emulsion stability. Emulsions with inulin and various animal/vegetable proteins were prepared, and their emulsifying and interfacial rheological properties were appraised for their possible applications in stabilizing oil-in-water emulsions. Interfacial measurements including the frequency, time and strain sweep test were determined depending on the protein differences. The results revealed that the adsorption behaviour of proteins at the two interfaces was quite different. The apparent viscosity (η
50) of the emulsions ranged between 0.006 and 0.037 Pa s. The highest interfacial viscosity (η
i) values at low shear rates were determined in the mixture of egg protein-inulin at the oil/water interface. In particular, the interfacial properties of egg protein were not similar to those of other proteins. This study indicated that interfacial rheological properties and emulsifying properties of the proteins were influenced by the presence of inulin which contributes to the existing body of knowledge on the preparation of the prebiotic emulsions with proteins.
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Affiliation(s)
- Duygu Aslan Türker
- Department of Food Engineering , Erciyes University, Engineering College , 38039 Kayseri Türkiye
| | - Meryem Göksel Saraç
- Food Technology Department , Cumhuriyet University, Yıldızeli Vocational College , 58500 Sivas , Türkiye
| | - Mahmut Doğan
- Department of Food Engineering , Erciyes University, Engineering College , 38039 Kayseri Türkiye
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Lux J, Kieserling H, Koop J, Drusch S, Schwarz K, Keppler J, Steffen-Heins A. Identification of an optimized ratio of amyloid and non-amyloid fractions in engineered fibril solutions from whey protein isolate for improved foaming. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.130849] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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9
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Moll P, Salminen H, Griesshaber E, Schmitt C, Weiss J. Homogenization improves foaming properties of insoluble pea proteins. J Food Sci 2022; 87:4622-4635. [DOI: 10.1111/1750-3841.16320] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2022] [Revised: 08/09/2022] [Accepted: 08/16/2022] [Indexed: 11/29/2022]
Affiliation(s)
- Pascal Moll
- Department of Food Material Science, Institute of Food Science and Biotechnology University of Hohenheim Stuttgart Germany
| | - Hanna Salminen
- Department of Food Material Science, Institute of Food Science and Biotechnology University of Hohenheim Stuttgart Germany
| | - Elena Griesshaber
- Department of Food Material Science, Institute of Food Science and Biotechnology University of Hohenheim Stuttgart Germany
| | - Christophe Schmitt
- Department of Chemistry Nestlé Research, Nestlé Institute of Material Sciences Lausanne Switzerland
| | - Jochen Weiss
- Department of Food Material Science, Institute of Food Science and Biotechnology University of Hohenheim Stuttgart Germany
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Kowalczyk D, Szymanowska U, Skrzypek T, Basiura-Cembala M, Bartkowiak A, Łupina K. A Comprehensive Study on Gelatin- and Whey Protein Isolate-Based Edible Films as Carriers of Fireweed (Epilobium angustifolium L.) Extract. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02898-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
AbstractGelatin (GEL) and whey protein isolate (WPI) are often taken into account as carriers of phytoantioxidants for developing active packaging. The materials obtained, however, have not yet been systematically compared to demonstrate their potential benefits and drawbacks. Fireweed extract (FE) is a rich source of polyphenols with high antioxidant activity. Therefore, in this study, the structural, physicochemical, and antiradical properties of GEL and WPI films incorporated with freeze-dried fireweed extract (FE; 0, 0.0125, 0.025, 0.05%) were simultaneously evaluated. As verified by X-ray diffraction, the GEL-based films were more crystalline and, consequently, mechanically stronger (~ 9–11 vs. ~ 6 MPa) and less permeable to water vapor than the WPI films (44.95–52.02 vs. 61.47–70.49 g mm m−2 day−1 kPa−1). Furthermore, GEL offered a bit more transparent, less yellow, and more stretchable films (~ 50–59% vs. ~ 26%). In turn, the WPI films had superior UV-protective potential. The higher FE concentration yielded more yellow films with improved UV-blocking ability. The FE (0.05%) made the GEL cryogel denser. Based on the half-time reduction of 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) radical cation (tABTS50%), the 0.025, and 0.05% FE-supplemented WPI films exhibited ~ 1.6 and ~ 1.9 times better antiradical potential than the GEL counterparts. This result implies that the WPI-based films, being more soluble (35.12–36.74 vs. 31.51–33.21%) and less swellable (192.61–205.88 vs. 1056.93–2282.47%), ensured faster release of FE into aqueous medium. The slower building up of the antiradical activity of the FE-supplemented GEL films suggests that GEL could be more useful in the development of slow/less migratory active packaging systems for high moisture food.
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Chen Y, Hao S, Xuan HZ, Li M, Kong J, Zhang Q, Liu J. Interactional, Functional and Biological Properties of Lactone Sophorolipid (LSL) and Collagen Oligopeptides (COP) in Aqueous Solution. LUMINESCENCE 2022; 37:1666-1675. [PMID: 35834479 DOI: 10.1002/bio.4338] [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: 04/24/2022] [Revised: 06/14/2022] [Accepted: 07/10/2022] [Indexed: 11/07/2022]
Abstract
For the mixed aqueous solution of LSL and COP, the interaction mode and mechanism have been comprehensively studied using multispectral methods including fluorescence spectrum, ultraviolet-visible adsorption spectrum (UV-Vis), and circular dichroism spectrum (CD). Then its surface activity, particle size, foaming, emulsifying, viscosity, and antibacterial properties are evaluated in detail by surface tension measurement (ST), dynamic light scattering (DLS), oscillametric method, spectrophotometer, ubbelohde viscometer and zone of inhibition separately. Compared with the single LSL or COP aqueous solution, the mixed system shows different performance optimizations in different aspects. The surface activity and foaming properties are mainly attributed to LSL, and the viscosity is attributed to COP. Fluorescence spectroscopy results show that the fluorescence distribution of COP has significant changes by the LSL addition and a static quenching mechanism is proved. The results of UV-Vis and CD spectra also show the changing conformation of COP by the LSL addition. The data of thermodynamic parameters prove that the combination of LSL and COP is a spontaneous exothermic process and is an enthalpy-driven process. The interaction mechanism between LSL and COP is very helpful for the application and development of the mixed mild biosurfactant-protein system used in the cosmetic and food industries.
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Affiliation(s)
| | - Shengyu Hao
- School of Physical Science and Information Technology
| | - Hong Zhuan Xuan
- School of Life Science, Liaocheng University, Liaocheng, Shandong, P. R. China
| | - Mingyuan Li
- School of Chemistry and Chemical Engineering
| | - Jing Kong
- School of Chemistry and Chemical Engineering
| | - Qian Zhang
- School of Chemistry and Chemical Engineering
| | - Jie Liu
- School of Chemistry and Chemical Engineering
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Impact of different extraction conditions on yield, physicochemical and functional characteristics of gelatin from Labeo rohita swim bladder. Food Sci Biotechnol 2022; 31:1277-1287. [DOI: 10.1007/s10068-022-01121-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 04/29/2022] [Accepted: 06/09/2022] [Indexed: 11/28/2022] Open
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Iddir M, Vahid F, Merten D, Larondelle Y, Bohn T. Influence of Proteins on the Absorption of Lipophilic Vitamins, Carotenoids and Curcumin - A Review. Mol Nutr Food Res 2022; 66:e2200076. [PMID: 35506751 DOI: 10.1002/mnfr.202200076] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2022] [Revised: 03/26/2022] [Indexed: 12/13/2022]
Abstract
While proteins have been widely used to encapsulate, protect, and regulate the release of bioactive food compounds, little is known about the influence of co-consumed proteins on the absorption of lipophilic constituents following digestion, such as vitamins (A, D, E, K), carotenoids, and curcumin. Their bioavailability is often low and very variable, depending on the food matrix and host factors. Some proteins can act as emulsifiers during digestion. Their liberated peptides have amphiphilic properties that can facilitate the absorption of microconstituents, by improving their transition from lipid droplets into mixed micelles. Contrarily, the less well digested proteins could negatively impinge on enzymatic accessibility to the lipid droplets, slowing down their processing into mixed micelles and entrapping apolar food compounds. Interactions with mixed micelles and proteins are also plausible, as shown earlier for drugs. This review focuses on the ability of proteins to act as effective emulsifiers of lipophilic vitamins, carotenoids, and curcumin during digestion. The functional properties of proteins, their chemical interactions with enzymes and food constituents during gastro-intestinal digestion, potentials and limitations for their use as emulsifiers are emphasized and data from human, animal, and in vitro trials are summarized.
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Affiliation(s)
- Mohammed Iddir
- Nutrition and Health Research Group, Department of Precision Health, Luxembourg Institute of Science and Technology, 1 A-B, rue Thomas Edison, Strassen, L-1445, Luxembourg.,Louvain Institute of Biomolecular Science and Technology, UCLouvain, Louvain-la-Neuve, 1348, Belgium
| | - Farhad Vahid
- Nutrition and Health Research Group, Department of Precision Health, Luxembourg Institute of Science and Technology, 1 A-B, rue Thomas Edison, Strassen, L-1445, Luxembourg
| | - Diane Merten
- Nutrition and Health Research Group, Department of Precision Health, Luxembourg Institute of Science and Technology, 1 A-B, rue Thomas Edison, Strassen, L-1445, Luxembourg
| | - Yvan Larondelle
- Louvain Institute of Biomolecular Science and Technology, UCLouvain, Louvain-la-Neuve, 1348, Belgium
| | - Torsten Bohn
- Nutrition and Health Research Group, Department of Precision Health, Luxembourg Institute of Science and Technology, 1 A-B, rue Thomas Edison, Strassen, L-1445, Luxembourg
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Coalescence-Induced Phase Separation Of An Oil In Water Emulsion Under Controlled Shear And Temperature Conditions. Chem Eng Res Des 2022. [DOI: 10.1016/j.cherd.2022.04.024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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15
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16
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Fernando S, Manthey FA. Soluble phenolic compounds affect functional and rheological properties of black bean protein isolates. Cereal Chem 2021. [DOI: 10.1002/cche.10486] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Supun Fernando
- Cereal Science Graduate Program Department of Plant Sciences North Dakota State University Fargo North Dakota USA
| | - Frank A. Manthey
- Cereal Science Graduate Program Department of Plant Sciences North Dakota State University Fargo North Dakota USA
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Gai N, Uniacke-Lowe T, O’Regan J, Faulkner H, Kelly AL. Effect of Protein Genotypes on Physicochemical Properties and Protein Functionality of Bovine Milk: A Review. Foods 2021; 10:2409. [PMID: 34681458 PMCID: PMC8535582 DOI: 10.3390/foods10102409] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Revised: 09/29/2021] [Accepted: 09/30/2021] [Indexed: 12/05/2022] Open
Abstract
Milk protein comprises caseins (CNs) and whey proteins, each of which has different genetic variants. Several studies have reported the frequencies of these genetic variants and the effects of variants on milk physicochemical properties and functionality. For example, the C variant and the BC haplotype of αS1-casein (αS1-CN), β-casein (β-CN) B and A1 variants, and κ-casein (κ-CN) B variant, are favourable for rennet coagulation, as well as the B variant of β-lactoglobulin (β-lg). κ-CN is reported to be the only protein influencing acid gel formation, with the AA variant contributing to a firmer acid curd. For heat stability, κ-CN B variant improves the heat resistance of milk at natural pH, and the order of heat stability between phenotypes is BB > AB > AA. The A2 variant of β-CN is more efficient in emulsion formation, but the emulsion stability is lower than the A1 and B variants. Foaming properties of milk with β-lg variant B are better than A, but the differences between β-CN A1 and A2 variants are controversial. Genetic variants of milk proteins also influence milk yield, composition, quality and processability; thus, study of such relationships offers guidance for the selection of targeted genetic variants.
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Affiliation(s)
- Nan Gai
- School of Food and Nutritional Sciences, University College Cork, T12 YN60 Cork, Ireland; (N.G.); (T.U.-L.)
| | - Therese Uniacke-Lowe
- School of Food and Nutritional Sciences, University College Cork, T12 YN60 Cork, Ireland; (N.G.); (T.U.-L.)
| | - Jonathan O’Regan
- Nestlé Development Centre Nutrition, Wyeth Nutritionals Ireland, Askeaton, Co., V94 E7P9 Limerick, Ireland; (J.O.); (H.F.)
| | - Hope Faulkner
- Nestlé Development Centre Nutrition, Wyeth Nutritionals Ireland, Askeaton, Co., V94 E7P9 Limerick, Ireland; (J.O.); (H.F.)
| | - Alan L. Kelly
- School of Food and Nutritional Sciences, University College Cork, T12 YN60 Cork, Ireland; (N.G.); (T.U.-L.)
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18
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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]
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19
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Effects of incorporating different kinds of peptides on the foaming properties of egg white powder. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102742] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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20
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Jiang W, Chang K, Ma S, Zhao C, Zhang T. Effects of heat treatment on structural and functional properties of velvet antler polypeptides. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15490] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Wei Jiang
- College of Food Science and Engineering Jilin University Changchun China
| | - Kefei Chang
- College of Food Science and Engineering Jilin University Changchun China
| | - Sainan Ma
- College of Food Science and Engineering Jilin University Changchun China
| | - Changhui Zhao
- College of Food Science and Engineering Jilin University Changchun China
| | - Tiehua Zhang
- College of Food Science and Engineering Jilin University Changchun China
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21
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Qazanfarzadeh Z, Kadivar M, Shekarchizadeh H, Porta R. Functional Properties of Rye Prolamin (Secalin) and Their Improvement by Protein Lipophilization through Capric Acid Covalent Binding. Foods 2021; 10:515. [PMID: 33804582 PMCID: PMC7998593 DOI: 10.3390/foods10030515] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2020] [Revised: 02/22/2021] [Accepted: 02/23/2021] [Indexed: 12/03/2022] Open
Abstract
Secalin (SCL), the prolamin fraction of rye protein, was chemically lipophilized using acylation reaction by treatment with different amounts of capric acid chloride (0, 2, 4, and 6 mmol/g) to enhance its functional properties. It was shown that SCL lipophilization increased the surface hydrophobicity and the hydrophobic interactions, leading to a reduction in protein solubility and water absorption capacity and to a greater oil absorption. In addition, SCL both emulsifying capacity and stability were improved when the protein was treated with low amount of capric acid chloride. Finally, the foaming capacity of SCL markedly increased after its treatment with increasing concentrations of the acylating agent, even though the foam of the modified protein was found to be more stable at the lower level of protein acylation. Technological application of lipophilized SCL as a protein additive in food preparations is suggested.
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Affiliation(s)
- Zeinab Qazanfarzadeh
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran; (Z.Q.); (M.K.); (H.S.)
- Department of Chemical Sciences, University of Naples “Federico II”, Complesso Universitario di Monte Sant’Angelo, 80126 Naples, Italy
| | - Mahdi Kadivar
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran; (Z.Q.); (M.K.); (H.S.)
| | - Hajar Shekarchizadeh
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran; (Z.Q.); (M.K.); (H.S.)
| | - Raffaele Porta
- Department of Chemical Sciences, University of Naples “Federico II”, Complesso Universitario di Monte Sant’Angelo, 80126 Naples, Italy
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22
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Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application. Foods 2021; 10:foods10020376. [PMID: 33572281 PMCID: PMC7915956 DOI: 10.3390/foods10020376] [Citation(s) in RCA: 45] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2020] [Revised: 02/02/2021] [Accepted: 02/05/2021] [Indexed: 12/19/2022] Open
Abstract
Plant proteins are being considered to become the most important protein source of the future, and to do so, they must be able to replace the animal-derived proteins currently in use as techno-functional food ingredients. This poses challenges because plant proteins are oftentimes storage proteins with a high molecular weight and low water solubility. One promising approach to overcome these limitations is the glycation of plant proteins. The covalent bonding between the proteins and different carbohydrates created via the initial stage of the Maillard reaction can improve the techno-functional characteristics of these proteins without the involvement of potentially toxic chemicals. However, compared to studies with animal-derived proteins, glycation studies on plant proteins are currently still underrepresented in literature. This review provides an overview of the existing studies on the glycation of the major groups of plant proteins with different carbohydrates using different preparation methods. Emphasis is put on the reaction conditions used for glycation as well as the modifications to physicochemical properties and techno-functionality. Different applications of these glycated plant proteins in emulsions, foams, films, and encapsulation systems are introduced. Another focus lies on the reaction chemistry of the Maillard reaction and ways to harness it for controlled glycation and to limit the formation of undesired advanced glycation products. Finally, challenges related to the controlled glycation of plant proteins to improve their properties are discussed.
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Bochenek S, Scotti A, Richtering W. Temperature-sensitive soft microgels at interfaces: air-water versus oil-water. SOFT MATTER 2021; 17:976-988. [PMID: 33284940 DOI: 10.1039/d0sm01774d] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
The formation of smart emulsions or foams whose stability can be controlled on-demand by switching external parameters is of great interest for basic research and applications. An emerging group of smart stabilizers are microgels, which are nano- and micro-sized, three-dimensional polymer networks that are swollen by a good solvent. In the last decades, the influence of various external stimuli on the two-dimensional phase behavior of microgels at air- and oil-water interfaces has been studied. However, the impact of the top-phase itself has been barely considered. Here, we present data that directly address the influence of the top-phase on the microgel properties at interfaces. The dimensions of pNIPAM microgels are measured after deposition from two interfaces, i.e., air- and decane-water. While the total in-plane size of the microgel increases with increasing interfacial tension, the portions or fractions of the microgels situated in the aqueous phase are not affected. We correlate the area microgels occupy to the surface tensions of the interfaces, which allows to estimate an elastic modulus. In comparison to nanoindentation measurements, we observe a larger elastic modulus for the microgels. By combining compression, deposition, and visualization, we show that the two-dimensional phase behavior of the microgel monolayers is not altered, although the microgels have a larger total in-plane size at higher interfacial tension.
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Affiliation(s)
- Steffen Bochenek
- Institute of Physical Chemistry, RWTH Aachen University, Landoltweg 2, 52056 Aachen, Germany.
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24
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Contribution of Secondary Structure Changes to the Surface Activity of Proteins. J Biotechnol 2020; 323:208-220. [DOI: 10.1016/j.jbiotec.2020.07.015] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2020] [Revised: 05/13/2020] [Accepted: 07/20/2020] [Indexed: 11/22/2022]
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25
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Hassan MR, Wang C. Lateral migration of a ferrofluid droplet in a plane Poiseuille flow under uniform magnetic fields. Phys Rev E 2020; 102:022611. [PMID: 32942407 DOI: 10.1103/physreve.102.022611] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2020] [Accepted: 07/28/2020] [Indexed: 06/11/2023]
Abstract
The lateral migration of a two-dimensional (2D) viscous ferrofluid droplet in a plane Poiseuille flow under a uniform magnetic field is studied numerically by using the level set method. Focusing on low droplet Reynolds number flows (Re_{d}≤0.05), several numerical simulations are carried out to analyze the effects of magnetic field direction and strength, droplet size, and viscosity ratio on the lateral migration behavior of the droplet. The results indicate that the magnetic field direction plays a pivotal role in the trajectory of lateral migration of the droplet and the final equilibrium position in the channel. When the magnetic field is parallel to the channel, i.e., α=0^{∘} (the direction of magnetic field), the droplet is found to settle closer to the wall with an increase in magnetic Bond number Bo_{m}, while at α=45^{∘}, the droplet settles closer to the channel center. Varying the initial droplet sizes at a fixed magnetic Bond number Bo_{m} and viscosity ratio λ results in different final equilibrium positions within the channel. Additionally, the effect of different viscosity ratios on the migration behavior of the droplet is examined at variable magnetic Bond numbers Bo_{m}. At α=45^{∘}, a critical steady state of deformation is found for λ=0.5 and 1 where the droplet changes its migration direction and shifts toward the center of the channel, while at λ=0.05, the droplet crosses the center. At α=90^{∘}, the droplet is found to settle exactly at the center of the flow domain irrespective of different magnetic Bond numbers, droplet sizes, and viscosity ratios.
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Affiliation(s)
- Md Rifat Hassan
- Department of Mechanical and Aerospace Engineering, Missouri University of Science and Technology, Rolla, Missouri 65409, USA
| | - Cheng Wang
- Department of Mechanical and Aerospace Engineering, Missouri University of Science and Technology, Rolla, Missouri 65409, USA
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26
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Investigation of the Applicability of Raman Spectroscopy as Online Process Control during Consumer Milk Production. CHEMENGINEERING 2020. [DOI: 10.3390/chemengineering4030045] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Online detection of product defects using fast spectroscopic measurements is beneficial for producers in the dairy industry since it allows readjustment of product characteristics or redirection of product streams during production. Raman spectroscopy has great potential for such application due to the fast and simple measurement. Its suitability as online sensor for process control was investigated at typical control points in consumer milk production being raw milk storage, standardization, and heat treatment. Additionally, the appropriateness of Raman spectroscopy to act as indicator for product application parameters was investigated using the example of barista foam. To assess the suitability of a pure online system, the merit of Raman spectra was evaluated by a principal component analysis (PCA). Thereby, proteolytic spoilage due to the presence of extracellular enzymes of Pseudomonas sp. was detected and samples based on the applied heat treatment (extended shelf life (ESL) and ultra-high temperature (UHT)) could be separated. A correlation of the content of free fatty acids and foam stability with spectra of the respective milk samples was found, allowing a prediction of the technofunctional quality criterion “Barista” suitability of a UHT milk. The results underlined the suitability of Raman spectroscopy for the detection of deviations from a defined product standard of consumer milk.
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27
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Bethi CMS, Narayan B, Martin A, Kudre TG. Recovery, physicochemical and functional characteristics of proteins from different meat processing wastewater streams. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2020; 27:25119-25131. [PMID: 32342418 DOI: 10.1007/s11356-020-08930-x] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/29/2019] [Accepted: 04/16/2020] [Indexed: 06/11/2023]
Abstract
Recovery, physicochemical and functional characteristics of proteins recovered from different meat processing wastewater streams were revealed in the present study. Wastewaters from surimi processing (SPW) and slaughterhouses, namely fish (FSW), cattle (CSW), poultry (PSW), and goat (GSW), exhibited protein, fat, ash, moisture, and microbial load in the range of 1.28-7.04%, 0.86-2.34%, 0.02-0.80%, 89.81-97.44%, and 5.33-5.81 CFU/mL, respectively. Among the wastewaters, SPW presented slightly higher protein (7.04%), fat (2.34%), and ash (0.80%) contents (P < 0.05). Furthermore, proteins recovered from SPW (SPWP) and FSW (FSWP), CSW (CSWP), PSW (PSWP), and GSW (GSWP) presented yield, protein, fat, ash, and moisture content in the range of 55.54-76.81%, 65.86-78.22%, 7.26-11.45%, 4.58-11.75%, and 5.67-14.79%. All protein samples displayed higher essential amino acid (EAA) content with leucine (8.47-14.52 g/100 g) as a predominant amino acid. GSWP and SPWP scored the highest and lowest EAA contents, respectively. SPWP displayed myofibrillar proteins as dominant proteins, while slaughterhouses' wastewater proteins showed blood proteins as major proteins. β-Sheet is the major secondary structure presented by all protein samples. SPWP showed the highest lightness value as compared to other protein counterparts (P < 0.05). All protein samples from slaughterhouse wastewaters had the lowest protein solubility at pH 4.5. However, SPWP presented minimum solubility at pH 5.5. Among all protein samples, SPWP presented slightly higher water holding capacity and foaming property (P < 0.05), whereas FSWP displayed slightly higher emulsion property (P < 0.05). Overall, all meat processing wastewater streams served as good sources of high-quality proteins, which could be used as protein ingredients in animal feed formulation.
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Affiliation(s)
- Cathrine M S Bethi
- Meat and Marine Sciences Department, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka, 570020, India
| | - Bhaskar Narayan
- Meat and Marine Sciences Department, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka, 570020, India
| | - Asha Martin
- Food Safety and Analytical Quality Control Department, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka, 570020, India
| | - Tanaji G Kudre
- Meat and Marine Sciences Department, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka, 570020, India.
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28
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Liu C, Xia Y, Hua M, Li Z, Zhang L, Li S, Gong R, Liu S, Wang Z, Sun Y. Functional properties and antioxidant activity of gelatine and hydrolysate from deer antler base. Food Sci Nutr 2020; 8:3402-3412. [PMID: 32724604 PMCID: PMC7382106 DOI: 10.1002/fsn3.1621] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2019] [Revised: 04/09/2020] [Accepted: 04/10/2020] [Indexed: 11/17/2022] Open
Abstract
Gelatine was extracted from deer antler base by the hot water method and hydrolyzed with trypsin. A comparison of the properties of gelatine before and after enzymatic hydrolysis showed a decline in the surface hydrophobicity, enhanced thermal stability, broadening of the particle size distribution, a zeta potential shift to a lower pH, reduced foaming and emulsifying properties, and enhanced antioxidant activity. Hydrolysis increased the gelatine antioxidant activity in DPPH and FRAP assays. These results indicate that the functional properties of deer antler base gelatine may be affected by trypsin modification.
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Affiliation(s)
- Chang Liu
- Institute of Special Animal and Plant Sciences CAAS Changchun, Jilin People's Republic of China
| | - Yunshi Xia
- Jilin Agricultural University Changchun, Jilin People's Republic of China
| | - Mei Hua
- Institute of Special Animal and Plant Sciences CAAS Changchun, Jilin People's Republic of China
| | - Zhiman Li
- Institute of Special Animal and Plant Sciences CAAS Changchun, Jilin People's Republic of China
| | - Lei Zhang
- Institute of Special Animal and Plant Sciences CAAS Changchun, Jilin People's Republic of China
| | - Shanshan Li
- Institute of Special Animal and Plant Sciences CAAS Changchun, Jilin People's Republic of China
| | - Ruize Gong
- Institute of Special Animal and Plant Sciences CAAS Changchun, Jilin People's Republic of China
| | - Songxin Liu
- Institute of Special Animal and Plant Sciences CAAS Changchun, Jilin People's Republic of China
| | - Zeshuai Wang
- Institute of Special Animal and Plant Sciences CAAS Changchun, Jilin People's Republic of China
| | - Yinshi Sun
- Institute of Special Animal and Plant Sciences CAAS Changchun, Jilin People's Republic of China
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29
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Impact of added food ingredients on foaming and texture of the whipped toppings: a chemometric analysis. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03547-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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30
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Mohanan A, Tang YR, Nickerson MT, Ghosh S. Oleogelation using pulse protein-stabilized foams and their potential as a baking ingredient. RSC Adv 2020; 10:14892-14905. [PMID: 35497134 PMCID: PMC9052124 DOI: 10.1039/c9ra07614j] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2019] [Accepted: 02/19/2020] [Indexed: 11/21/2022] Open
Abstract
Structuring liquid oil into a self-standing semisolid material without trans and saturated fat has become a challenge for the food industry after the recent ban of trans fat by the US Food and Drug Administration and Health Canada. Lately, the use of hydrocolloids such as animal proteins and modified cellulose for oleogel preparation has gained more attention. However, plant proteins have never been explored for the development of oleogels. The present study explored the use of freeze-dried foams prepared using protein concentrates and isolates of pea and faba bean with xanthan gum at different pH values for oil adsorption and subsequent oleogelation. Compared to protein isolate stabilized foams, protein concentrate-stabilized foams displayed (i) higher oil binding capacity (OBC) due to a higher number of smaller pore size; and (ii) lower storage modulus and firmness due to the higher oil content. At all pH values, there was no significant difference between the OBC of different protein isolates, but among the concentrates, pea displayed higher OBC than faba bean at pH 5 and faba bean displayed higher OBC than pea at pH 9. Results showed that such oleogels could be used as a shortening alternative. Cakes prepared using the pea protein-based oleogel at pH 9 displayed a similar specific volume as that of shortening-based cake, although with higher hardness and chewiness. Canola oil was structured into oleogels using freeze-dried foam made with pea or faba bean protein concentrates or isolates and xanthan gum at pH 5, 7 and 9. The oleogels were used to bake cakes and compared with conventional shortening-based cakes.![]()
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Affiliation(s)
- Athira Mohanan
- Department of Food and Bioproduct Sciences
- University of Saskatchewan
- Saskatoon
- Canada
| | - Yan Ran Tang
- Department of Food and Bioproduct Sciences
- University of Saskatchewan
- Saskatoon
- Canada
| | - Michael T. Nickerson
- Department of Food and Bioproduct Sciences
- University of Saskatchewan
- Saskatoon
- Canada
| | - Supratim Ghosh
- Department of Food and Bioproduct Sciences
- University of Saskatchewan
- Saskatoon
- Canada
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31
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Adsorption kinetics and foaming properties of soluble microalgae fractions at the air/water interface. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105182] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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32
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Djemaoune Y, Cases E, Saurel R. The Effect of High-Pressure Microfluidization Treatment on the Foaming Properties of Pea Albumin Aggregates. J Food Sci 2019; 84:2242-2249. [PMID: 31329282 DOI: 10.1111/1750-3841.14734] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2019] [Revised: 06/17/2019] [Accepted: 06/21/2019] [Indexed: 01/14/2023]
Abstract
The effect of dynamic high-pressure treatment, also named microfluidization, on the surface properties of thermal pea albumin aggregates (AA) and their foaming ability was investigated at pH 3, 5, and 7. The solubility of albumin particles was not affected by the increase in microfluidization pressure from 70 to 130 MPa. Particle charge depended only on the pH, whereas protein surface hydrophobicity was stable at pH 5, decreased at pH 3, but increased at pH 7 after microfluidization treatment and with the applied pressure. Surface tension of AA measured at air/water interface was favorably affected by the microfluidization treatment at each pH preferentially due to size reduction and increased flexibility of protein particles. The foaming capacity and stability of AA depended on the pH conditions and the microfluidization treatment. The high-pressure treatment had little influence in foaming properties at acidic pHs, probably related to a more compact form of AA at these pHs. At neutral pH, the foaming properties of pea AA were strongly influenced by their surface properties and size associated with significant modifications in AA structure with microfluidization. Changes in albumin aggregate characteristics with pH and microfluidization pressure are also expected to modulate other techno-functional properties, such as emulsifying property. PRACTICAL APPLICATION: Albumins are known for their interesting nutritional values because they are rich in essential amino acids. This fraction is not currently marketed as a protein isolate for human consumption, but can be considered as a potential new vegetable protein ingredient. This document demonstrated that heat treatment or dynamic high-pressure technology can control the foaming properties of this protein for possible use in expanded foods.
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Affiliation(s)
- Yanis Djemaoune
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000, Dijon, France
- Centre de Recherche-Développement de l'Intendance (DCI/MDN), Algiers, 16000, Algeria
| | - Eliane Cases
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000, Dijon, France
| | - Rémi Saurel
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000, Dijon, France
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33
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Moll P, Grossmann L, Kutzli I, Weiss J. Influence of energy density and viscosity on foam stability – A study with pea protein (Pisum Sativum L.). J DISPER SCI TECHNOL 2019. [DOI: 10.1080/01932691.2019.1635028] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Pascal Moll
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Lutz Grossmann
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Ines Kutzli
- 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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34
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Delahaije RJ, Lech FJ, Wierenga PA. Investigating the effect of temperature on the formation and stabilization of ovalbumin foams. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.030] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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35
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Anootthato S, Therdthai N, Ritthiruangdej P. Characterization of protein hydrolysate from silkworm pupae (Bombyx mori). J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14021] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Siriorn Anootthato
- Department of Product Development, Faculty of Agro‐Industry Kasetsart University Bangkok Thailand
| | - Nantawan Therdthai
- Department of Product Development, Faculty of Agro‐Industry Kasetsart University Bangkok Thailand
| | - Pitiporn Ritthiruangdej
- Department of Product Development, Faculty of Agro‐Industry Kasetsart University Bangkok Thailand
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36
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Li X, Li J, Chang C, Wang C, Zhang M, Su Y, Yang Y. Foaming characterization of fresh egg white proteins as a function of different proportions of egg yolk fractions. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.12.014] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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37
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Hay WT, Fanta GF, Felker FC, Peterson SC, Skory CD, Hojilla-Evangelista MP, Biresaw G, Selling GW. Emulsification properties of amylose-fatty sodium salt inclusion complexes. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.12.038] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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38
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Trigui I, Zarai Z, Chevance S, Cheikh-Rouhou S, Attia H, Ayadi M. Physicochemical properties, antioxidant activity and in vitro gastrointestinal digestion of purified proteins from black cumin seeds. Int J Biol Macromol 2019; 126:454-465. [DOI: 10.1016/j.ijbiomac.2018.12.198] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2018] [Revised: 12/13/2018] [Accepted: 12/21/2018] [Indexed: 12/29/2022]
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Yoon IS, Lee HJ, Kang SI, Park SY, Kang YM, Kim J, Heu MS. Food functionality of protein isolates extracted from Yellowfin Tuna ( Thunnus albacares) roe using alkaline solubilization and acid precipitation process. Food Sci Nutr 2019; 7:412-424. [PMID: 30847118 PMCID: PMC6392840 DOI: 10.1002/fsn3.793] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2018] [Revised: 07/31/2018] [Accepted: 08/05/2018] [Indexed: 11/14/2022] Open
Abstract
Four types of roe protein isolates (RPIs) were prepared through the alkaline solubilization and acid precipitation (ASAP) process, and their functional properties and in vitro bioactivities were evaluated. Higher buffer capacity in pH-shift range of 8-12 was found in RPI-1 (pH 11/4.5), required average 94.5 mM NaOH than that of other RPIs to change the pH by 1 unit. All the samples of 1% dispersion (w/v) showed the lowest buffering capacity near the initial pH. The water-holding capacities (WHC) of RPIs and casein as controls without pH-shift were in range of 3.7-4.0 g/g protein, and there were no significant differences (p > 0.05). At pH 2 and 8-12 with pH-shift, WHC and protein solubility of RPIs were significantly improved compared to those of controls. Foaming capacities of RPI-1 and RPI-3 were 141.9% and 128.1%, respectively, but those of RPI-2 and RPI-4 were not detected. The oil-in-water emulsifying activity index of RPI-1 and RPI-3 was 10.0 and 8.3 m2/g protein, which was not statistically different from casein (7.0 m2/g), but lower than that of hemoglobin (19.1 m2/g). Overall, RPIs, casein, and hemoglobin exhibited lower food functionality at pH 4-6 near isoelectric points. Through the pH-shift treatment, the food functionalities of RPIs were improved over the controls, especially in the pH 2 and pH 8-12 ranges. RPI also showed in vitro antioxidant and antihypertensive activities. Therefore, it has been confirmed that RPI extracted from yellowfin tuna roe has high utility as a protein- or food-functional-enhancing material or protein substitute resource for noodles, confectionery, baking, and surimi-based products.
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Affiliation(s)
- In Seong Yoon
- Research Center for Industrial Development of SeafoodGyeongsang National UniversityTongyeongKorea
| | - Hyun Ji Lee
- Department of Food and Nutrition/Institute of Marine IndustryGyeongsang National UniversityJinjuKorea
| | - Sang In Kang
- Research Center for Industrial Development of SeafoodGyeongsang National UniversityTongyeongKorea
- Department of Seafood and Aquaculture Science/Institute of Marine IndustryGyeongsang National UniversityTongyeongKorea
| | - Sun Young Park
- Research Center for Industrial Development of SeafoodGyeongsang National UniversityTongyeongKorea
- Department of Seafood and Aquaculture Science/Institute of Marine IndustryGyeongsang National UniversityTongyeongKorea
| | - Young Mi Kang
- Research Center for Industrial Development of SeafoodGyeongsang National UniversityTongyeongKorea
| | - Jin‐Soo Kim
- Research Center for Industrial Development of SeafoodGyeongsang National UniversityTongyeongKorea
- Department of Seafood and Aquaculture Science/Institute of Marine IndustryGyeongsang National UniversityTongyeongKorea
| | - Min Soo Heu
- Research Center for Industrial Development of SeafoodGyeongsang National UniversityTongyeongKorea
- Department of Food and Nutrition/Institute of Marine IndustryGyeongsang National UniversityJinjuKorea
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Zhang X, Wang L, Chen Z, Li Y, Luo X, Li Y. Effect of electron beam irradiation on the structural characteristics and functional properties of rice proteins. RSC Adv 2019; 9:13550-13560. [PMID: 35519547 PMCID: PMC9063936 DOI: 10.1039/c8ra10559f] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2018] [Accepted: 04/23/2019] [Indexed: 11/26/2022] Open
Abstract
A study of the structural and functional changes of rice proteins (RPs) induced by electron beam irradiation (EBI) at 5 kGy, 10 kGy, 20 kGy, and 30 kGy was performed. The microcosmic surface structures of the RPs were changed and fragmented due to irradiation damage occurring on the RP surfaces. The changes in the UV visible spectra, intrinsic fluorescence spectra, surface hydrophobicity and SH and SS group contents indicated that the RPs unfolded after EBI treatment. In addition, the degree of conformational change was increased with increasing EBI treatment doses. FTIR analysis showed that the secondary structure redistributed, showing decreases in α-helices and concomitant increases in β-sheets, β-turns and random coils. The functional properties, emulsifying abilities, water adsorption capacities and oil adsorption capacities of the irradiated RPs improved dose-dependently, with maximums occurring at 30 kGy. The foaming properties were also enhanced by EBI; however, this effect was not dose-dependent. In contrast, all of the samples irradiated by electron beams presented lower emulsion stability than the control (0 kGy). These results provide a theoretical basis for the application of EBI in improving protein properties in the future. A study of the structural and functional changes of rice proteins (RPs) induced by electron beam irradiation (EBI) at 5 kGy, 10 kGy, 20 kGy, and 30 kGy was performed.![]()
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Affiliation(s)
- Xinxia Zhang
- State Key Laboratory of Food Science and Technology
- Jiangnan University
- Wuxi
- China
- National Engineering Laboratory for Cereal Fermentation Technology
| | - Li Wang
- State Key Laboratory of Food Science and Technology
- Jiangnan University
- Wuxi
- China
- National Engineering Laboratory for Cereal Fermentation Technology
| | - Zhengxing Chen
- State Key Laboratory of Food Science and Technology
- Jiangnan University
- Wuxi
- China
- National Engineering Laboratory for Cereal Fermentation Technology
| | - Yongfu Li
- State Key Laboratory of Food Science and Technology
- Jiangnan University
- Wuxi
- China
- National Engineering Laboratory for Cereal Fermentation Technology
| | - Xiaohu Luo
- State Key Laboratory of Food Science and Technology
- Jiangnan University
- Wuxi
- China
- National Engineering Laboratory for Cereal Fermentation Technology
| | - Yanan Li
- State Key Laboratory of Food Science and Technology
- Jiangnan University
- Wuxi
- China
- National Engineering Laboratory for Cereal Fermentation Technology
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41
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Rasoulianboroujeni M, Kiaie N, Tabatabaei FS, Yadegari A, Fahimipour F, Khoshroo K, Tayebi L. Dual Porosity Protein-based Scaffolds with Enhanced Cell Infiltration and Proliferation. Sci Rep 2018; 8:14889. [PMID: 30291271 PMCID: PMC6173780 DOI: 10.1038/s41598-018-33245-w] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2018] [Accepted: 09/20/2018] [Indexed: 11/09/2022] Open
Abstract
3D dual porosity protein-based scaffolds have been developed using the combination of foaming and freeze-drying. The suggested approach leads to the production of large, highly porous scaffolds with negligible shrinkage and deformation compared to the conventional freeze-drying method. Scanning electron microscopy, standard histological processing and mercury intrusion porosimetry confirmed the formation of a dual network in the form of big primary pores (243 ± 14 µm) embracing smaller secondary pores (42 ± 3 µm) opened onto their surface, resembling a vascular network. High interconnectivity of the pores, confirmed by micro-CT, is shown to improve diffusion kinetics and support a relatively uniform distribution of isolated human dental pulp stem cells within the scaffold compared to conventional scaffolds. Dual network scaffolds indicate more than three times as high cell proliferation capability as conventional scaffolds in 14 days.
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Affiliation(s)
- Morteza Rasoulianboroujeni
- Marquette University School of Dentistry, Milwaukee, WI, USA.
- Division of Pharmaceutical Sciences, School of Pharmacy, University of Wisconsin-Madison, Madison, WI, USA.
| | - Nasim Kiaie
- Department of Tissue Engineering, Amirkabir University of Technology, Tehran, Iran
| | - Fahimeh Sadat Tabatabaei
- Marquette University School of Dentistry, Milwaukee, WI, USA
- Department of Dental Biomaterials, School of Dentistry, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Amir Yadegari
- Marquette University School of Dentistry, Milwaukee, WI, USA
| | | | - Kimia Khoshroo
- Marquette University School of Dentistry, Milwaukee, WI, USA
| | - Lobat Tayebi
- Marquette University School of Dentistry, Milwaukee, WI, USA.
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42
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Anvari M, Smith B, Sannito C, Fong Q. Characterization of rheological and physicochemical properties of Alaska walleye pollock ( Gadus chalcogrammus) roe. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:3616-3624. [PMID: 30150820 PMCID: PMC6098774 DOI: 10.1007/s13197-018-3287-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/08/2018] [Accepted: 06/11/2018] [Indexed: 11/25/2022]
Abstract
Alaska walleye pollock (Gadus chalcogrammus) roe is a commercial product of the Alaska pollock fishery. Accordingly, the objective of this study was to determine functional properties of pollock roe through rheological and physicochemical analyses. Pollock roe rheological properties were determined by flow sweep and frequency sweep measurements. Zeta potential of the roe was measured at different pHs (2-12) and roe protein concentration of 0.05% (w/v). Protein solubility was determined by adjusting pH of the freeze-dried pollock roe powder between 2 and 12. Emulsion stability of the roe was determined by measuring creaming index at different oil:water ratios ranging from 5:95 to 65:35 (w/w). The obtained results showed that emulsifying activities of the pollock roe were high (2.93 ± 0.03 ml oil/g roe). Higher oil phase volume resulted in more stable emulsions. The highest charge densities were at pH 2 and 12, where the maximum protein solubility occurred. The DSC thermogram for the pollock roe exhibited a single endothermic peak at 82.89 °C in average, indicated thermal denaturation of the fish roe proteins. Rheological behaviors of the roe were determined as a function of temperature (5 and 25 °C). Viscosity profile showed shear thinning behavior in both samples. However, the pseudoplasticity degree (N) and viscosity values increased by decreasing temperature. The mechanical spectra derived from strain sweep and frequency sweep measurements indicated viscoelastic behavior in all of the samples. However, higher dynamic moduli values at lower temperatures suggested more molecular connectivity and network formation, which was likely caused by protein-protein interactions.
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Affiliation(s)
- Mohammad Anvari
- School of Food Science, University of Idaho, 875 Perimeter Dr., MS 2312, Moscow, ID 83844 USA
| | - Brennan Smith
- School of Food Science, University of Idaho, 875 Perimeter Dr., MS 2312, Moscow, ID 83844 USA
| | - Chris Sannito
- Marine Advisory Program, Kodiak Seafood and Marine Science Center, 118 Trident Way, Kodiak, AK 99615 USA
| | - Quintin Fong
- Marine Advisory Program, Kodiak Seafood and Marine Science Center, 118 Trident Way, Kodiak, AK 99615 USA
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43
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Di Stefano E, Agyei D, Njoku EN, Udenigwe CC. Plant RuBisCo: An Underutilized Protein for Food Applications. J AM OIL CHEM SOC 2018. [DOI: 10.1002/aocs.12104] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Elisa Di Stefano
- School of Nutrition Sciences; University of Ottawa; 451 Smyth Road, Ottawa ON K1H 8L1 Canada
| | - Dominic Agyei
- Department of Food Science; University of Otago; 276 Leith Walk, Dunedin 9054 New Zealand
| | - Emmanuel N. Njoku
- National Agency for Food and Drug Administration and Control Zonal Laboratory; Awka-Okigwe Road, Agulu 422102, Anambra State Nigeria
| | - Chibuike C. Udenigwe
- School of Nutrition Sciences; University of Ottawa; 451 Smyth Road, Ottawa ON K1H 8L1 Canada
- Department of Chemistry and Biomolecular Sciences; University of Ottawa; 10 Marie Curie, Ottawa ON K1N 6N5 Canada
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44
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Ho KK, Schroën K, San Martín-González MF, Berton-Carabin CC. Synergistic and antagonistic effects of plant and dairy protein blends on the physicochemical stability of lycopene-loaded emulsions. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.02.033] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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45
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Pagano APE, Khalid N, Kobayashi I, Nakajima M, Neves MA, Bastos EL. Microencapsulation of betanin in monodisperse W/O/W emulsions. Food Res Int 2018; 109:489-496. [DOI: 10.1016/j.foodres.2018.04.053] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2018] [Revised: 04/05/2018] [Accepted: 04/23/2018] [Indexed: 02/07/2023]
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46
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Li J, Wang C, Li X, Su Y, Yang Y, Yu X. Effects of pH and NaCl on the physicochemical and interfacial properties of egg white/yolk. FOOD BIOSCI 2018. [DOI: 10.1016/j.fbio.2017.12.004] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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47
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Comparison of functional properties of edible insects and protein preparations thereof. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.01.058] [Citation(s) in RCA: 116] [Impact Index Per Article: 19.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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48
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Abstract
Insects have evolved multiple mechanisms to adapt to variations in environmental temperatures, including postural control of solar input, variations in diurnal activity, external morphological structures and selecting/generating microhabitats. Foam produced by Mahanarva fimbriolata nymphs (also known as root spittlebugs) was found to aid in creating a constant thermal microhabitat despite environmental temperature fluctuations. The temperature within the foam was found to be similar to that of soil during the day and remained constant despite fluctuating external temperatures. In chemically analysing the composition of the foam, palmitic and stearic acids, carbohydrates and proteins were detected. These substances have previously been shown to act as a surfactant to stabilize and modulate foams. Since the immature ancestor of the spittlebug developed below ground, it is speculated that the foam may function as an ‘extension’ of the soil and, thus, may have enabled the spittlebug to emerge from the soil and adopt an epigean lifestyle.
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49
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Maeda K, Yokoi S, Kamada K, Kamimura M. Foam Stability and Physicochemical Properties of Beer. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-49-0014] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Katsuaki Maeda
- Brewing Research Laboratories, Sapporo Breweries Ltd., Yaizu, Shizuoka, Japan 425
| | - Shigehisa Yokoi
- Brewing Research Laboratories, Sapporo Breweries Ltd., Yaizu, Shizuoka, Japan 425
| | - Kozo Kamada
- Brewing Research Laboratories, Sapporo Breweries Ltd., Yaizu, Shizuoka, Japan 425
| | - Minoru Kamimura
- Brewing Research Laboratories, Sapporo Breweries Ltd., Yaizu, Shizuoka, Japan 425
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50
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Wilde PJ, Husband FA, Cooper D, Ridout MJ, Muller RE, Mills ENC. Destabilization of Beer Foam by Lipids: Structural and Interfacial Effects. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-61-0196] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- P. J. Wilde
- Institute of Food Research, Norwich Research Park, Norwich NR4 7UA, U.K
| | - F. A. Husband
- Institute of Food Research, Norwich Research Park, Norwich NR4 7UA, U.K
| | - D. Cooper
- Institute of Food Research, Norwich Research Park, Norwich NR4 7UA, U.K
| | - M. J. Ridout
- Institute of Food Research, Norwich Research Park, Norwich NR4 7UA, U.K
| | - R. E. Muller
- Brewing Research International, Lyttel Hall, Nutfield, Surrey, U.K
| | - E. N. C. Mills
- Institute of Food Research, Norwich Research Park, Norwich NR4 7UA, U.K
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