1
|
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.
Collapse
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
| |
Collapse
|
2
|
Hoppenreijs LJG, Annibal A, Vreeke GJC, Boom RM, Keppler JK. Food proteins from yeast-based precision fermentation: Simple purification of recombinant β-lactoglobulin using polyphosphate. Food Res Int 2024; 176:113801. [PMID: 38163711 DOI: 10.1016/j.foodres.2023.113801] [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: 09/18/2023] [Revised: 11/23/2023] [Accepted: 12/02/2023] [Indexed: 01/03/2024]
Abstract
Proteins produced through precision fermentation are often purified through chromatographic methods. Faster and more cost-effective purification methods are desired for food application. Here, we present a simple method for purification of protein produced from yeast, using β-lactoglobulin secreted from Pichia pastoris as an example. The food-grade salt hexametaphosphate (HMP) was used to precipitate the protein at acidic pH, while the impurities (extracellular polysaccharides; mainly mannan) remained soluble. After re-solubilization of the protein-HMP complex by neutralization, excess HMP was selectively precipitated using calcium chloride. The protein content of the crude sample increased from 26 to 72 wt% (comparable to purification with anion exchange chromatography), containing only residual extracellular polysaccharides (9 wt%) and HMP (1 wt%). The established method had no significant impact on the structural and functional properties (i.e., ability to form emulsions) of the protein. The presented method shows potential for cost-effective purification of recombinant proteins produced through yeast-based expression systems.
Collapse
Affiliation(s)
- L J G Hoppenreijs
- Laboratory of Food Process Engineering, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands
| | - A Annibal
- Formo Bio GmbH, Weismüllerstraße 50, 60314 Frankfurt am Main, Germany
| | - G J C Vreeke
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands
| | - R M Boom
- Laboratory of Food Process Engineering, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands
| | - J K Keppler
- Laboratory of Food Process Engineering, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands.
| |
Collapse
|
3
|
Chen J, Liu Z, Ma S, Chen X, Li L, Liu W, Ren G, Duan X, Cao W, Xu Y, Xie Q. Effects of Transglutaminase Concentration and Drying Method on Encapsulation of Lactobacillus plantarum in Gelatin-Based Hydrogel. Molecules 2023; 28:8070. [PMID: 38138559 PMCID: PMC10745822 DOI: 10.3390/molecules28248070] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2023] [Revised: 11/30/2023] [Accepted: 12/11/2023] [Indexed: 12/24/2023] Open
Abstract
Lactobacillus plantarum is a kind of probiotic that benefits the host by regulating the gut microbiota, but it is easily damaged when passing through the gastrointestinal tract, hindering its ability to reach the destination and reducing its utilization value. Encapsulation is a promising strategy for solving this problem. In this study, transglutaminase (TGase)-crosslinked gelatin (GE)/sodium hexametaphosphate (SHMP) hydrogels were used to encapsulate L. plantarum. The effects of TGase concentration and drying method on the physiochemical properties of the hydrogels were determined. The results showed that at a TGase concentration of 9 U/gGE, the hardness, chewiness, energy storage modulus, and apparent viscosity of the hydrogel encapsulation system were maximized. This concentration produced more high-energy isopeptide bonds, strengthening the interactions between molecules, forming a more stable three-dimensional network structure. The survival rate under the simulated gastrointestinal conditions and storage stability of L. plantarum were improved at this concentration. The thermal stability of the encapsulation system dried via microwave vacuum freeze drying (MFD) was slightly higher than that when dried via freeze drying (FD). The gel structure was more stable, and the activity of L. plantarum decreased more slowly during the storage period when dried using MFD. This research provides a theoretical basis for the development of encapsulation technology of probiotics.
Collapse
Affiliation(s)
- Junliang Chen
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; (J.C.); (L.L.); (W.L.); (G.R.); (X.D.); (W.C.)
| | - Zhiqin Liu
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; (J.C.); (L.L.); (W.L.); (G.R.); (X.D.); (W.C.)
| | - Shuhua Ma
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; (J.C.); (L.L.); (W.L.); (G.R.); (X.D.); (W.C.)
| | - Xin Chen
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; (J.C.); (L.L.); (W.L.); (G.R.); (X.D.); (W.C.)
| | - Linlin Li
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; (J.C.); (L.L.); (W.L.); (G.R.); (X.D.); (W.C.)
| | - Wenchao Liu
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; (J.C.); (L.L.); (W.L.); (G.R.); (X.D.); (W.C.)
| | - Guangyue Ren
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; (J.C.); (L.L.); (W.L.); (G.R.); (X.D.); (W.C.)
| | - Xu Duan
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; (J.C.); (L.L.); (W.L.); (G.R.); (X.D.); (W.C.)
| | - Weiwei Cao
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; (J.C.); (L.L.); (W.L.); (G.R.); (X.D.); (W.C.)
| | - Yunfeng Xu
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; (J.C.); (L.L.); (W.L.); (G.R.); (X.D.); (W.C.)
| | - Qinggang Xie
- Heilongjiang Feihe Dairy Co., Ltd., Beijing 100015, China
| |
Collapse
|
4
|
Arora B, Rizvi SSH. In‐mouth, self‐disintegrating milk protein
puffs‐I
: Process development. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14144] [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)
- Bindvi Arora
- Department of Food Science Cornell University Ithaca New York USA
| | - Syed S. H. Rizvi
- Department of Food Science Cornell University Ithaca New York USA
| |
Collapse
|
5
|
L'vovna A, Matveeva NO, Nikityuk DB. Gelation of nanofiltrated acid whey by κ‐carrageenan and xanthan gum. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12894] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Alla L'vovna
- Federal State Budgetary Scientific Institution “Federal Research Centre of Nutrition Biotechnology and Food Safety” 109240 Moscow Russian Federation
| | - Natalia Olegovna Matveeva
- Federal State Budgetary Educational Institution of Higher Education “The Vereshchagin Vologda State Dairy Farming Academy” 160555 Vologda Russian Federation
| | - Dmitry Borisovich Nikityuk
- Federal State Budgetary Scientific Institution “Federal Research Centre of Nutrition Biotechnology and Food Safety” 109240 Moscow Russian Federation
- I.M. Sechenov First Moscow State Medical University of Ministry of Healthcare of the Russian Federation (Sechenov University) 119991 Moscow Russian Federation
| |
Collapse
|
6
|
Solubilization of concentrated protein dispersion: Effect of hydrogen peroxide (H2O2) and sodium hexametaphosphate (SHMP). Food Chem 2022; 400:133980. [DOI: 10.1016/j.foodchem.2022.133980] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2022] [Revised: 08/03/2022] [Accepted: 08/17/2022] [Indexed: 11/22/2022]
|
7
|
The non-covalent interactions between whey protein and various food functional ingredients. Food Chem 2022; 394:133455. [PMID: 35732088 DOI: 10.1016/j.foodchem.2022.133455] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Revised: 06/07/2022] [Accepted: 06/08/2022] [Indexed: 11/20/2022]
Abstract
In daily diet, Whey protein (WP) is often coexisted with various Food functional ingredients (FFI) such as proteins, polyphenols, polysaccharides and vitamins, which inevitably affect or interact with each other. Generally speaking, they may be interact by two different mechanisms: non-covalent and covalent interactions, of which the former is more common. We reviewed the non-covalent interactions between WP and various FFI, explained the effect of each WP-FFI interaction, and provided possible applications of WP-FFI complex in the food industry. The biological activity, physical and chemical stability of FFI, and the structure and functionalities of WP were enhanced through the non-covalent interactions. The development of non-covalent interactions between WP and FFI provides opportunities for the design of new ingredients and biopolymer complex, which can be applied in different fields. Future research will further focus on the influence of external or environmental factors in the food system and processing methods on interactions.
Collapse
|
8
|
BOLOGNESI LS, GABARDO S, DALL CORTIVO PR, AYUB MAZ. Biotechnological production of galactooligosaccharides (GOS) using porungo cheese whey. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.64520] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
9
|
Robinson TE, Arkinstall LA, Cox SC, Grover LM. Determining the Structure of Hexametaphosphate by Titration and 31P-NMR Spectroscopy. COMMENT INORG CHEM 2021. [DOI: 10.1080/02603594.2021.1973444] [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]
Affiliation(s)
- Thomas E. Robinson
- School of Chemical Engineering, University of Birmingham, Birmingham, UK
| | - Lucy A. Arkinstall
- School of Chemical Engineering, University of Birmingham, Birmingham, UK
| | - Sophie C. Cox
- School of Chemical Engineering, University of Birmingham, Birmingham, UK
| | - Liam M Grover
- School of Chemical Engineering, University of Birmingham, Birmingham, UK
| |
Collapse
|
10
|
Mocanu M, Rolin C, Mohammadifar MA, Mohammadi R, Bahrami R. The effect of sodium hexametaphosphate on the efficiency of pectin in stabilizing acidified milk drinks. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106767] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
11
|
Mousavi SN, Abbasi S, Azarikia F. Stabilization of hempseed protein dispersion: Influence of sonication, hydrocolloids, and sodium hexametaphosphate. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15592] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Seyede Nasrin Mousavi
- Food Colloids and Rheology Laboratory Department of Food Science and Technology Faculty of Agriculture Tarbiat Modares University Tehran Iran
| | - Soleiman Abbasi
- Food Colloids and Rheology Laboratory Department of Food Science and Technology Faculty of Agriculture Tarbiat Modares University Tehran Iran
| | - Fatemeh Azarikia
- Department of Food Technology College of Aburaihan University of Tehran Tehran Iran
| |
Collapse
|
12
|
Baba WN, McClements DJ, Maqsood S. Whey protein-polyphenol conjugates and complexes: Production, characterization, and applications. Food Chem 2021; 365:130455. [PMID: 34237568 DOI: 10.1016/j.foodchem.2021.130455] [Citation(s) in RCA: 55] [Impact Index Per Article: 18.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Revised: 05/31/2021] [Accepted: 06/22/2021] [Indexed: 02/04/2023]
Abstract
Whey proteins are widely used as functional ingredients in various food applications owing to their emulsifying, foaming, and gelling properties. However, their functional attributes are limited in some applications because of the dependence of their performance on pH, mineral levels, and temperature. Several approaches have been investigated to enhance the functional performance of whey proteins by interacting them with polyphenols via covalent bonds (conjugates) or non-covalent bonds (complexes). The interaction of the polyphenols to the whey proteins alters their molecular characteristics, techno-functional attributes, and biological properties. Analytical methods for characterizing the properties of whey protein-polyphenol complexes and conjugates are highlighted, and a variety of potential applications within the food industry are discussed, including as antioxidants, emulsifiers, and foaming agents. Finally, areas for future research are highlighted.
Collapse
Affiliation(s)
- Waqas N Baba
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain 15551, United Arab Emirates.
| | | | - Sajid Maqsood
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain 15551, United Arab Emirates.
| |
Collapse
|
13
|
Meza BE, De Piante Vicín DA, Marino F, Sihufe GA, Peralta JM, Zorrilla SE. Characterisation of soluble aggregates from commercial whey protein concentrate suspensions: Effect of protein concentration, pH, and heat treatment conditions. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12669] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Bárbara E Meza
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC) Universidad Nacional del Litoral – CONICET Güemes 3450 S3000GLN Santa Fe Argentina
| | - Daniel A De Piante Vicín
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC) Universidad Nacional del Litoral – CONICET Güemes 3450 S3000GLN Santa Fe Argentina
| | - Fernanda Marino
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC) Universidad Nacional del Litoral – CONICET Güemes 3450 S3000GLN Santa Fe Argentina
| | - Guillermo A Sihufe
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC) Universidad Nacional del Litoral – CONICET Güemes 3450 S3000GLN Santa Fe Argentina
| | - Juan Manuel Peralta
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC) Universidad Nacional del Litoral – CONICET Güemes 3450 S3000GLN Santa Fe Argentina
| | - Susana E Zorrilla
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC) Universidad Nacional del Litoral – CONICET Güemes 3450 S3000GLN Santa Fe Argentina
| |
Collapse
|