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Wang X, Lei Y, Rafique H, Zou L, Hu X. Effect of Stir-Frying on Physicochemical and Functional Properties of Oat Protein Isolates. Foods 2023; 12:2670. [PMID: 37509762 PMCID: PMC10378783 DOI: 10.3390/foods12142670] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2023] [Revised: 07/01/2023] [Accepted: 07/04/2023] [Indexed: 07/30/2023] Open
Abstract
The heat treatment required for the deactivation of enzymes was carried out on crop species such as oats. Stir-frying, a frequently employed method for enzyme inactivation to preserve their desirable shelf life, can result in diminished nutritional value and protein degeneration. The mechanism by which stir-frying affects the oat protein remains largely unknown. Therefore, this study aimed to investigate the physicochemical and functional properties of the extracted oat protein isolates (OPI) at different stir-frying durations (0, 10, 20, and 30 min) at a temperature of 230 °C. The findings of this study demonstrated that stir-frying led to a decrease in the content of amino acids (AA), potentially attributed to the involvement of certain amino acids in the Maillard reaction. As the time of stir-frying increased, the secondary structure of OPI underwent changes: specifically, β-turns transformed into β-sheets. The process of protein denaturation and redistribution of chemical bonds resulted in an increase in the disulfide bond content of OPI, leading to aggregation, large particle size, and reduced digestibility. However, the water retention properties, foaming properties, and emulsification properties of OPI showed improvement. These findings provide valuable insights for the controlled and precise processing of oats and highlight the potential of OPI as a functional food.
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Affiliation(s)
- Xia Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Yang Lei
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Hamad Rafique
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Liang Zou
- School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Xinzhong Hu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
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2
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Sargautis D, Kince T, Gramatina I. Characterisation of the Enzymatically Extracted Oat Protein Concentrate after Defatting and Its Applicability for Wet Extrusion. Foods 2023; 12:2333. [PMID: 37372544 DOI: 10.3390/foods12122333] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2023] [Revised: 06/03/2023] [Accepted: 06/07/2023] [Indexed: 06/29/2023] Open
Abstract
An oat protein concentrate (OC1) was isolated from oat flour through starch enzymatic hydrolysis, by subsequent defatting by ethanol and supercritical fluid extraction (SFE) reaching protein concentrations of 78% and 77% by weight in dry matter, respectively. The protein characterisation and functional properties of the defatted oat protein concentrates were evaluated, compared and discussed. The solubility of defatted oat protein was minor in all ranges of measured pH (3-9), and foamability reached up to 27%. Further, an oat protein concentrate defatted by ethanol (ODE1) was extruded by a single screw extruder. The obtained extrudate was evaluated by scanning electron microscope (SEM), texture and colour analysers. The extrudate's surface was well formed, smooth, and lacking a tendency to form a fibrillar structure. Textural analysis revealed a non-unform structure (fracturability 8.8-20.9 kg, hardness 26.3-44.1 kg) of the oat protein extrudate.
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Affiliation(s)
- Darius Sargautis
- Department of Food Technologies, Latvia University of Life Sciences and Technologies, LV-3004 Jelgava, Latvia
| | - Tatjana Kince
- Department of Food Technologies, Latvia University of Life Sciences and Technologies, LV-3004 Jelgava, Latvia
| | - Ilze Gramatina
- Department of Food Technologies, Latvia University of Life Sciences and Technologies, LV-3004 Jelgava, Latvia
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3
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Sargautis D, Kince T. Effect of Enzymatic Pre-Treatment on Oat Flakes Protein Recovery and Properties. Foods 2023; 12:foods12050965. [PMID: 36900482 PMCID: PMC10001348 DOI: 10.3390/foods12050965] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2023] [Revised: 02/21/2023] [Accepted: 02/22/2023] [Indexed: 03/02/2023] Open
Abstract
Oats are considered an exceptional source of high-quality protein. Protein isolation methods define their nutritional value and further applicability in food systems. The aim of this study was to recover the oat protein using a wet-fractioning method and investigate the protein functional properties and nutritional values among the processing streams. The oat protein was concentrated through enzymatic extraction, eliminating starch and non-starch polysaccharides (NSP), treating oat flakes with hydrolases, and reaching protein concentrations of up to about 86% in dry matter. The increased ionic strength from adding sodium chloride (NaCl) improved protein aggregation and resulted in increased protein recovery. Ionic changes improved protein recovery in provided methods by up to 24.8 % by weight. Amino acid (AA) profiles were determined in the obtained samples, and protein quality was compared with the required pattern of indispensable amino acids. Furthermore, functional properties of the oat protein, such as solubility, foamability, and liquid holding capacity, were investigated. The solubility of the oat protein was below 7 %; foamability averaged below 8%. The water and oil-holding reached a ratio of up to 3.0 and 2.1 for water and oil, respectively. Our findings suggest that oat protein could be a potential ingredient for food industries requiring a protein of high purity and nutritional value.
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Wen Q, Zhang K, Zhang Y, Liu B, Xu G, Sun D, Li T, Zhao D. Characterization of protein isolates from green wheat: structure, thermal and rheological properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01824-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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Zou X, Wang X, Zhang M, Peng P, Ma Q, Hu X. Pre-baking-steaming of oat induces stronger macromolecular interactions and more resistant starch in oat-buckwheat noodle. Food Chem 2022; 400:134045. [DOI: 10.1016/j.foodchem.2022.134045] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2022] [Revised: 08/24/2022] [Accepted: 08/25/2022] [Indexed: 12/01/2022]
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Rafique H, Dong R, Wang X, Alim A, Aadil RM, Li L, Zou L, Hu X. Dietary-Nutraceutical Properties of Oat Protein and Peptides. Front Nutr 2022; 9:950400. [PMID: 35866075 PMCID: PMC9294724 DOI: 10.3389/fnut.2022.950400] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2022] [Accepted: 06/03/2022] [Indexed: 11/13/2022] Open
Abstract
Oats are considered the healthiest grain due to their high content of phytochemicals, dietary fibers, and protein. In recent years, oat protein and peptides have gained popularity as possible therapeutic or nutraceutical candidates. Generally, oat peptides with bioactive properties can be obtained by the enzymatic hydrolysis of proteins and are known to have a variety of regulatory functions. This review article focused on the nutraceutical worth of oat proteins and peptides and also describes the application of oat protein as a functional ingredient. Outcomes of this study indicated that oat protein and peptides present various therapeutical properties, including antidiabetic, antioxidant, antihypoxic, antihypertensive, antithrombotic, antifatigue, immunomodulatory, and hypocholestrolaemic. However, most of the conducted studies are limited to in vitro conditions and less data is available on assessing the effectiveness of the oat peptides in vivo. Future efforts should be directed at performing systematic animal studies; in addition, clinical trials also need to be conducted to fully support the development of functional food products, nutraceutical, and therapeutical applications.
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Affiliation(s)
- Hamad Rafique
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, China
| | - Rui Dong
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, China
| | - Xiaolong Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, China
| | - Aamina Alim
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Lu Li
- Guilin Seamild Food Co., Ltd., Guilin, China
| | - Liang Zou
- School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Xinzhong Hu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, China
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Tang Y, Li S, Yan J, Peng Y, Weng W, Yao X, Gao A, Cheng J, Ruan J, Xu B. Bioactive Components and Health Functions of Oat. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2029477] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Yong Tang
- College of Agriculture, Guizhou University, Guizhou, P. R. China
| | - Shijuan Li
- College of Plant Protection, Gansu Agricultural University, Lanzhou, P. R. China
| | - Jun Yan
- Key Laboratory of Coarse Cereal Processing in Ministry of Agriculture and Rural Affairs, School of Food and Biological Engineering, Chengdu University, Chengdu, P. R. China
| | - Yan Peng
- College of Agriculture, Guizhou University, Guizhou, P. R. China
| | - Wenfeng Weng
- College of Agriculture, Guizhou University, Guizhou, P. R. China
| | - Xin Yao
- College of Agriculture, Guizhou University, Guizhou, P. R. China
| | - Anjing Gao
- College of Agriculture, Guizhou University, Guizhou, P. R. China
| | - Jianping Cheng
- College of Agriculture, Guizhou University, Guizhou, P. R. China
| | - Jingjun Ruan
- College of Agriculture, Guizhou University, Guizhou, P. R. China
| | - Bingliang Xu
- College of Plant Protection, Gansu Agricultural University, Lanzhou, P. R. China
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Du Q, Wu Y, Tang S, Ren M, Fu Z. Influences of ultrasonic treatment on structure and functional properties of salt‐soluble protein from
Moringa oleifera
seeds. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15254] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Qiu‐Han Du
- Institute of Light Industry and Food Engineering Guangxi University Nanning 530004 China
| | - Yan‐Hui Wu
- Institute of Light Industry and Food Engineering Guangxi University Nanning 530004 China
| | - Shi‐Qi Tang
- Institute of Light Industry and Food Engineering Guangxi University Nanning 530004 China
| | - Min‐Hong Ren
- Institute of Light Industry and Food Engineering Guangxi University Nanning 530004 China
| | - Zhen Fu
- Institute of Light Industry and Food Engineering Guangxi University Nanning 530004 China
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9
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Wang H, Xiang L, Rao P, Ke L, Wu B, Chen S, Wang S, Shi Y, Su P. Effects of pretreatments on structural and functional changes of oat protein isolate. Cereal Chem 2021. [DOI: 10.1002/cche.10480] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
- Hailin Wang
- Food Nutrition Science Centre School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China
| | - Leiwen Xiang
- College of Food and Bioengineering Fujian Polytechnic Normal University Fuqing China
| | - Pingfan Rao
- Food Nutrition Science Centre School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China
| | - Lijing Ke
- Food Nutrition Science Centre School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China
| | - Benyang Wu
- College of Food and Bioengineering Fujian Polytechnic Normal University Fuqing China
| | - Sheng Chen
- College of Food and Bioengineering Fujian Polytechnic Normal University Fuqing China
| | - Shaoyun Wang
- College of Bioscience and Engineering Fuzhou University Fuzhou China
| | - Yuande Shi
- College of Food and Bioengineering Fujian Polytechnic Normal University Fuqing China
| | - Pingping Su
- College of Food and Bioengineering Fujian Polytechnic Normal University Fuqing China
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10
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He T, Wang J, Hu X. Effect of heat treatment on the structure and digestion properties of oat globulin. Cereal Chem 2021. [DOI: 10.1002/cche.10417] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Ting He
- College of Food Engineering and Nutritional Science Shaanxi Normal University Xi'an China
| | - Jing Wang
- College of Food Engineering and Nutritional Science Shaanxi Normal University Xi'an China
| | - Xinzhong Hu
- College of Food Engineering and Nutritional Science Shaanxi Normal University Xi'an China
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11
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12
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Wang L, Dong J, Zhu Y, Shen R, Wu L, Zhang K. Effects of microwave heating, steaming, boiling and baking on the structure and functional properties of quinoa (
Chenopodium quinoa
Willd.) protein isolates. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14706] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Lei Wang
- College of Food and Biological Engineering Zhengzhou University of Light Industry Zhengzhou Henan450000China
| | - Ji‐lin Dong
- College of Food and Biological Engineering Zhengzhou University of Light Industry Zhengzhou Henan450000China
| | - Ying‐ying Zhu
- College of Food and Biological Engineering Zhengzhou University of Light Industry Zhengzhou Henan450000China
| | - Rui‐ling Shen
- College of Food and Biological Engineering Zhengzhou University of Light Industry Zhengzhou Henan450000China
| | - Li‐gen Wu
- College of Food Science and Technology Henan University of Technology Zhengzhou Henan450000China
| | - Kang‐yi Zhang
- Institute of Food Science and Technology Henan Academy of Agricultural Sciences Zhengzhou Henan450000China
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13
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Minuti A, Calamari L, Ferronato G, Ferrari A, Gachiuta O, Bani P, Trevisi E. Exploring Fourier transform mid-infra-red spectrometry to predict biochemical parameters in horse’s blood. ITALIAN JOURNAL OF ANIMAL SCIENCE 2019. [DOI: 10.1080/1828051x.2019.1647121] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Andrea Minuti
- Dipartimento di Scienze Animali, degli Alimenti e della nutrizione - DIANA, Facoltà di Scienze Agrarie, Alimentari ed Ambientali, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Luigi Calamari
- Dipartimento di Scienze Animali, degli Alimenti e della nutrizione - DIANA, Facoltà di Scienze Agrarie, Alimentari ed Ambientali, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Giulia Ferronato
- Dipartimento di Scienze Animali, degli Alimenti e della nutrizione - DIANA, Facoltà di Scienze Agrarie, Alimentari ed Ambientali, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Annarita Ferrari
- Dipartimento di Scienze Animali, degli Alimenti e della nutrizione - DIANA, Facoltà di Scienze Agrarie, Alimentari ed Ambientali, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Olga Gachiuta
- Dipartimento di Scienze Animali, degli Alimenti e della nutrizione - DIANA, Facoltà di Scienze Agrarie, Alimentari ed Ambientali, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Paolo Bani
- Dipartimento di Scienze Animali, degli Alimenti e della nutrizione - DIANA, Facoltà di Scienze Agrarie, Alimentari ed Ambientali, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Erminio Trevisi
- Dipartimento di Scienze Animali, degli Alimenti e della nutrizione - DIANA, Facoltà di Scienze Agrarie, Alimentari ed Ambientali, Università Cattolica del Sacro Cuore, Piacenza, Italy
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Naked Oat ( Avena nuda L.) Oligopeptides:Immunomodulatory Effects on Innate and AdaptiveImmunity in Mice via Cytokine Secretion, AntibodyProduction, and Th Cells Stimulation. Nutrients 2019; 11:nu11040927. [PMID: 31022989 PMCID: PMC6520772 DOI: 10.3390/nu11040927] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2019] [Revised: 04/16/2019] [Accepted: 04/22/2019] [Indexed: 02/02/2023] Open
Abstract
The study aimed to investigate the immunomodulatory activity of oligopeptides derived from oat (Avena nuda L.) (OOPs). Healthy female BALB/c mice were randomly assigned to five groups, given deionized water (control) and 0.25, 0.5, 1.0, and 2.0 g/kg body weight (BW) of OOPs daily by intragastric administration. Seven assays were performed to determine the immunomodulatory effects of OOPs on immune organ ratios, cellular and humoral immune responses, macrophage phagocytosis, and natural killer (NK) cell activity. Spleen T lymphocyte subpopulations (by flow cytometry), serum cytokine and immunoglobulin levels (by multiplex sandwich immunoassays) were determined to evaluate how OOPs affected the immune system. Our results showed that OOPs could significantly improve innate and adaptive immune responses in mice through the enhancement of cell-mediated and humoral immunity, macrophage phagocytosis capacity, and NK cell activity. We concluded that the immunomodulatory effects might be attributed to increased T and Th cell percentages, serum interferon (IFN)-γ, interleukin (IL)-1 α, IL-2, IL-6, IL-10, IL-12, tumor necrosis factor (TNF)- α, and granulocyte-macrophage colony-stimulating factor (GM-CSF) secretions as well as immunoglobulin (Ig) A, IgG, and IgM productions. These results indicate that dietary OOPs could be considered as promising immunomodulators with dosages ranging from 0.25 to 2.0 g/kg BW.
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15
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Characterization of curcumin loaded gliadin-lecithin composite nanoparticles fabricated by antisolvent precipitation in different blending sequences. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.07.015] [Citation(s) in RCA: 55] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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16
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Ramadhan K, Foster TJ. Effects of ball milling on the structural, thermal, and rheological properties of oat bran protein flour. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.10.024] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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