1
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Nagy D, Baranyai L, Nguyen LLP, Taczman Brückner A, Zsom T, Németh C, Felföldi J, Zsom-Muha V. Combined Effect of Ultrasound and Low-Heat Treatments on E. coli in Liquid Egg Products and Analysis of the Inducted Structural Alterations by NIR Spectroscopy. SENSORS (BASEL, SWITZERLAND) 2022; 22:9941. [PMID: 36560311 PMCID: PMC9785716 DOI: 10.3390/s22249941] [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: 10/15/2022] [Revised: 12/10/2022] [Accepted: 12/13/2022] [Indexed: 06/17/2023]
Abstract
In this study, sonication with mild heat treatment was used to reduce the E. coli count in inoculated liquid whole egg, egg yolk and albumen. Ultrasonic equipment (20/40 kHz, 180/300 W) has been used for 30/60 min with a 55 °C water bath. The combination of sonication and low-heat treatment was able to reduce the concentration of E. coli from 5-log CFU × mL-1 below 10 CFU × mL-1 at 300 W, 40 kHz and 60 min of sonication in liquid egg products. The 60 min treatment was able to reduce the E. coli concentration below 10 CFU × mL-1 in the case of egg yolk regardless of the applied frequency, absorbed power or applied energy dose. The 30 min treatment of sonication and heating was able to reduce significantly the number of E. coli in the egg products, as well. Our results showed that sonication with mild heat treatment can be a useful technique to decrease the number of microorganisms in liquid egg products to a very low level. Near-infrared spectroscopy was used to investigate structural changes in the samples, induced by the combined treatment. Principal component analysis showed that this method can alter the C-H, C-N, -OH and -NH bonds in these egg products.
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Affiliation(s)
- Dávid Nagy
- Department of Food Measurement and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Somlói út 14–16, H-1118 Budapest, Hungary
| | - László Baranyai
- Department of Food Measurement and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Somlói út 14–16, H-1118 Budapest, Hungary
| | - Lien Le Phuong Nguyen
- Department of Livestock Product and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 43–45, H-1118 Budapest, Hungary
- Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, Ho Chi Minh City 700000, Vietnam
| | - Andrea Taczman Brückner
- Department of Food Microbiology, Hygiene and Safety, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Somlói út 14–16, H-1118 Budapest, Hungary
| | - Tamás Zsom
- Department of Postharvest, Supply Chain, Commerce and Sensory Science, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 43–45, H-1118 Budapest, Hungary
| | | | - József Felföldi
- Department of Food Measurement and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Somlói út 14–16, H-1118 Budapest, Hungary
| | - Viktória Zsom-Muha
- Department of Food Measurement and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Somlói út 14–16, H-1118 Budapest, Hungary
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2
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Vorob'ev MM. Modeling of Proteolysis of β-Lactoglobulin and β-Casein by Trypsin with Consideration of Secondary Masking of Intermediate Polypeptides. Int J Mol Sci 2022; 23:ijms23158089. [PMID: 35897664 PMCID: PMC9331131 DOI: 10.3390/ijms23158089] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2022] [Revised: 07/20/2022] [Accepted: 07/21/2022] [Indexed: 02/04/2023] Open
Abstract
The opening of protein substrates during degradation by proteases and the corresponding exposure of their internal peptide bonds for a successful enzymatic attack, the so-called demasking effect, was studied for β-lactoglobulin (β-LG) and β-casein (β-CN) hydrolyzed by trypsin. Demasking was estimated by monitoring the redshift in intrinsic tryptophan fluorescence, characterizing the accessibility of polypeptide chains to aqueous medium. The secondary masking of intermediate polypeptides, giving an inverse effect to demasking, caused a restriction of the substrate opening. This led to the limitations in the red shift of fluorescence and the degree of hydrolysis with a long time of hydrolysis of β-LG and β-CN at a constant substrate concentration and reduced trypsin concentrations. The proposed proteolysis model included demasking of initially masked bonds in the protein globule or micelle, secondary masking of intermediate polypeptides, and their subsequent slow demasking. The hydrolysis of peptide bonds was modeled taking into account different hydrolysis rate constants for different peptide bonds. It was demonstrated that demasking competes with secondary masking, which is less noticeable at high trypsin concentrations. Modeling of proteolysis taking into account two demasking processes and secondary masking made it possible to simulate kinetic curves consistent with the experimental data.
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Affiliation(s)
- Mikhail M Vorob'ev
- A. N. Nesmeyanov Institute of Organoelement Compounds, Russian Academy of Sciences, 28 ul. Vavilova, 119991 Moscow, Russia
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3
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Ultrasonication as an emerging technology for processing of animal derived foods: A focus on in vitro protein digestibility. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.04.012] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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4
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Murtaza MA, Irfan S, Hafiz I, Ranjha MMAN, Rahaman A, Murtaza MS, Ibrahim SA, Siddiqui SA. Conventional and Novel Technologies in the Production of Dairy Bioactive Peptides. Front Nutr 2022; 9:780151. [PMID: 35694165 PMCID: PMC9178506 DOI: 10.3389/fnut.2022.780151] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2021] [Accepted: 04/05/2022] [Indexed: 11/19/2022] Open
Abstract
Background In recent years, researchers have focused on functional ingredients, functional foods, and nutraceuticals due to the rapidly increasing interest in bioactive components, especially in bioactive peptides. Dairy proteins are a rich and balanced source of amino acids and their derived bioactive peptides, which possess biological and physiological properties. In the dairy industry, microbial fermentation and enzymatic hydrolysis are promising methods for producing bioactive peptides because of their rapid efficiency, and mild reaction conditions. However, these methods utilize less raw material, take long reaction time, result in low yields, and low activity products when used alone, which pose industry to seek for novel methods as pretreatments to increase the yield of bioactive peptides. Scope and Approach This review emphasizes the production of peptides from the dairy proteins and discusses the potential use of novel technologies as pretreatments to conventional methods of bioactive peptides production from dairy proteins, including the mechanisms of novel technologies along with respective examples of use, advantages, limitations, and challenges to each technology. Key Findings and Conclusion Noteworthily, hydrolysis of dairy proteins liberate wide-range of peptides that possess remarkable biological functions to maintain human health. Novel technologies in the dairy industry such as ultrasound-assisted processing (UAP), microwave-assisted processing (MAP), and high pressure processing (HPP) are innovative and environmentally friendly. Generally, novel technologies are less effectual compared to conventional methods, therefore used in combination with fermentation and enzymatic hydrolysis, and are promising pretreatments to modify peptides’ profile, improve the yields, and high liberation of bioactive peptides as compared to conventional technologies. UAP is an innovative and most efficient technology as its mechanical effects and cavitation change the protein conformation, increase the biological activities of enzymes, and enhance enzymatic hydrolysis reaction rate.
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Affiliation(s)
- Mian Anjum Murtaza
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
- *Correspondence: Mian Anjum Murtaza,
| | - Shafeeqa Irfan
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Iram Hafiz
- Institute of Chemistry, University of Sargodha, Sargodha, Pakistan
| | | | - Abdul Rahaman
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Mian Shamas Murtaza
- Department of Food Science and Technology, Muhammad Nawaz Shareef (MNS) University of Agriculture, Multan, Pakistan
| | - Salam A. Ibrahim
- Food Microbiology and Biotechnology Laboratory, North Carolina Agricultural and Technical State University, Greensboro, NC, United States
- Salam A. Ibrahim,
| | - Shahida Anusha Siddiqui
- Campus Straubing for Biotechnology and Sustainability, Technical University of Munich, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
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5
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Gazikalović I, Mijalković J, Šekuljica N, Luković N, Jakovetić Tanasković S, Culetu A, Knežević‐Jugović Z. Hydrolysis of soft wheat flour: Enhanced functional properties and the effect of starch on allergenicity reduction. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15925] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ivana Gazikalović
- Innovation Center of Faculty of Technology and Metallurgy University of Belgrade Belgrade Serbia
| | - Jelena Mijalković
- Department of Biotechnology and Biochemical Engineering Faculty of Technology and Metallurgy University of Belgrade Belgrade Serbia
| | - Nataša Šekuljica
- Innovation Center of Faculty of Technology and Metallurgy University of Belgrade Belgrade Serbia
| | - Nevena Luković
- Department of Biotechnology and Biochemical Engineering Faculty of Technology and Metallurgy University of Belgrade Belgrade Serbia
| | - Sonja Jakovetić Tanasković
- Department of Biotechnology and Biochemical Engineering Faculty of Technology and Metallurgy University of Belgrade Belgrade Serbia
| | - Alina Culetu
- National Institute of Research & Development for Food Bioresources – IBA Bucharest Bucharest Romania
| | - Zorica Knežević‐Jugović
- Department of Biotechnology and Biochemical Engineering Faculty of Technology and Metallurgy University of Belgrade Belgrade Serbia
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6
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Gazikalović I, Mijalković J, Šekuljica N, Jakovetić Tanasković S, Đukić Vuković A, Mojović L, Knežević-Jugović Z. Synergistic Effect of Enzyme Hydrolysis and Microwave Reactor Pretreatment as an Efficient Procedure for Gluten Content Reduction. Foods 2021; 10:foods10092214. [PMID: 34574324 PMCID: PMC8469833 DOI: 10.3390/foods10092214] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2021] [Revised: 09/03/2021] [Accepted: 09/13/2021] [Indexed: 02/07/2023] Open
Abstract
In this study, we assessed the effects of microwave irradiation of wheat gluten proteins as a pretreatment performed in a microwave reactor that could accurately control process parameters as a function of power and temperature, as well as comparing it with conventional heat treatment. The aim was to identify suitable combinations of partial enzymatic hydrolysis and microwave pretreatment parameters to produce gluten hydrolysates with reduced allergenicity and conserved techno-functional features for food application. FTIR analysis, and total and reactive SH group contents confirmed that the microwave-controlled heating can significantly change the secondary structure and conformation of gluten protein. The microwave treatment had the largest effect at 200 W and 100 °C, at which the content of gluten has been reduced by about 2.5-fold. The microwave pretreatment also accelerated the enzymatic hydrolysis of gluten, changing the kinetic profile. The apparent hydrolysis rate constants (k2) were 1.00, 3.68, 3.48, 4.64 and 4.17 min−1 for untreated gluten, and those pretreated with microwave power of 200, 400, 600 and 800 W, respectively. Compared to the heat treatment, it appeared that microwave specific non-thermal effects had a significant influence on the gluten structure and allergenicity and, in combination with the enzymatic hydrolysis, ultimately yielded protein hydrolysates with enhanced antioxidant and functional properties.
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Affiliation(s)
- Ivana Gazikalović
- Innovation Center, Faculty of Technology and Metallurgy, Karnegijeva 4, 11000 Belgrade, Serbia; (I.G.); (N.Š.)
| | - Jelena Mijalković
- Department of Biotechnology and Biochemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia; (J.M.); (S.J.T.); (A.Đ.V.); (L.M.)
| | - Nataša Šekuljica
- Innovation Center, Faculty of Technology and Metallurgy, Karnegijeva 4, 11000 Belgrade, Serbia; (I.G.); (N.Š.)
| | - Sonja Jakovetić Tanasković
- Department of Biotechnology and Biochemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia; (J.M.); (S.J.T.); (A.Đ.V.); (L.M.)
| | - Aleksandra Đukić Vuković
- Department of Biotechnology and Biochemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia; (J.M.); (S.J.T.); (A.Đ.V.); (L.M.)
| | - Ljiljana Mojović
- Department of Biotechnology and Biochemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia; (J.M.); (S.J.T.); (A.Đ.V.); (L.M.)
| | - Zorica Knežević-Jugović
- Department of Biotechnology and Biochemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia; (J.M.); (S.J.T.); (A.Đ.V.); (L.M.)
- Correspondence:
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7
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Bhat ZF, Morton JD, Bekhit AEDA, Kumar S, Bhat HF. Effect of processing technologies on the digestibility of egg proteins. Compr Rev Food Sci Food Saf 2021; 20:4703-4738. [PMID: 34355496 DOI: 10.1111/1541-4337.12805] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2021] [Revised: 06/06/2021] [Accepted: 06/22/2021] [Indexed: 02/06/2023]
Abstract
Egg and egg products are a rich source of highly bioavailable animal proteins. Several processing technologies can affect the structural and functional properties of these proteins differently and can influence their fate inside the gastrointestinal tract. The present review examines some of the processing technologies for improving egg protein digestibility and discusses how different processing conditions affect the digestibility of egg proteins under gastrointestinal digestion environments. To provide up-to-date information, most of the studies included in this review have been published in the last 5 years on different aspects of egg protein digestibility. Digestibility of egg proteins can be improved by employing some processing technologies that are able to improve the susceptibility of egg proteins to gastrointestinal proteases. Processing technologies, such as pulsed electric field, high-pressure, and ultrasound, can induce conformational and microstructural changes that lead to unfolding of the polypeptides and expose active sites for further interactions. These changes can enhance the accessibility of digestive proteases to cleavage sites. Some of these technologies may inactivate some egg proteins that are enzyme inhibitors, such as trypsin inhibitors. The underlying mechanisms of how different technologies mediate the egg protein digestibility have been discussed in detail. The proteolysis patterns and digestibility of the processed egg proteins are not always predictable and depends on the processing conditions. Empirical input is required to tailor the optimization of processing conditions for favorable effects on protein digestibility.
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Affiliation(s)
- Zuhaib F Bhat
- Division of Livestock Products Technology, SKUAST of Jammu, Jammu, Jammu and Kashmir, India
| | - James D Morton
- Department of Wine Food and Molecular Biosciences, Lincoln University, Christchurch, New Zealand
| | | | - Sunil Kumar
- Division of Livestock Products Technology, SKUAST of Jammu, Jammu, Jammu and Kashmir, India
| | - Hina F Bhat
- Division of Biotechnology, SKUAST of Kashmir, Srinagar, Jammu and Kashmir, India
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8
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Yüceer M, Caner C. The impact of coatings and novel processing techniques on the functionality of table eggs during extended storage period at ambient temperature. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15261] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Muhammed Yüceer
- Department of Food Processing Canakkale Onsekiz Mart University Canakkale Turkey
| | - Cengiz Caner
- Department of Food Engineering Canakkale Onsekiz Mart University Canakkale Turkey
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9
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Bhat ZF, Morton JD, Mason SL, Jayawardena SR, Mungure T, Bekhit AEA. Cooking does not impair the impact of pulsed electric field on the protein digestion of venison (
Cervus elaphus
) during
in vitro
gastrointestinal digestion. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14946] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Zuhaib F. Bhat
- Department of Wine Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University Christchurch, Lincoln7647New Zealand
| | - James D. Morton
- Department of Wine Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University Christchurch, Lincoln7647New Zealand
| | - Susan L. Mason
- Department of Wine Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University Christchurch, Lincoln7647New Zealand
| | - Sasika Reshan Jayawardena
- Department of Wine Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University Christchurch, Lincoln7647New Zealand
| | - Tanyaradzwa Mungure
- Department of Food Sciences University of Otago P.O. Box 56 Dunedin9054New Zealand
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10
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Nagy D, Felfoldi J, Taczmanne Bruckner A, Mohacsi-Farkas C, Bodor Z, Kertesz I, Nemeth C, Zsom-Muha V. Determining Sonication Effect on E. coli in Liquid Egg, Egg Yolk and Albumen and Inspecting Structural Property Changes by Near-Infrared Spectra. SENSORS 2021; 21:s21020398. [PMID: 33429975 PMCID: PMC7826563 DOI: 10.3390/s21020398] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/04/2020] [Revised: 12/28/2020] [Accepted: 01/05/2021] [Indexed: 01/15/2023]
Abstract
In this study, liquid egg, albumen, and egg yolk were artificially inoculated with E. coli. Ultrasound equipment (20/40 kHz, 180/300 W; 30/45/60 min) with a circulation cooling system was used to lower the colony forming units (CFU) of E. coli samples. Frequency, absorbed power, energy dose, and duration of sonication showed a significant impact on E. coli with 0.5 log CFU/mL in albumen, 0.7 log CFU/mL in yolk and 0.5 log CFU/mL decrease at 40 kHz and 6.9 W absorbed power level. Significant linear correlation (p < 0.001) was observed between the energy dose of sonication and the decrease of E. coli. The results showed that sonication can be a useful tool as a supplementary method to reduce the number of microorganism in egg products. With near-infrared (NIR) spectra analysis we were able to detect the structural changes of the egg samples, due to ultrasonic treatment. Principal component analysis (PCA) showed that sonication can alter C-H, C-N, -OH and N-H bonds in egg. The aquagrams showed that sonication can alter the properties of H2O structure in egg products. The observed data showed that the absorbance of free water (1412 nm), water molecules with one (1440 nm), two (1462 nm), three (1472 nm) and four (1488 nm) hydrogen bonds, water solvation shell (1452 nm) and strongly bonded water (1512 nm) of the egg samples have been changed during ultrasonic treatment.
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Affiliation(s)
- David Nagy
- Department of Physics and Control, Faculty of Food Science, Szent István University, 1118 Budapest, Hungary; (J.F.); (Z.B.); (I.K.)
- Correspondence: (D.N.); (V.Z.-M.)
| | - Jozsef Felfoldi
- Department of Physics and Control, Faculty of Food Science, Szent István University, 1118 Budapest, Hungary; (J.F.); (Z.B.); (I.K.)
| | - Andrea Taczmanne Bruckner
- Department of Microbiology and Biotechnology, Faculty of Food Science, Szent István University, 1118 Budapest, Hungary; (A.T.B.); (C.M.-F.)
| | - Csilla Mohacsi-Farkas
- Department of Microbiology and Biotechnology, Faculty of Food Science, Szent István University, 1118 Budapest, Hungary; (A.T.B.); (C.M.-F.)
| | - Zsanett Bodor
- Department of Physics and Control, Faculty of Food Science, Szent István University, 1118 Budapest, Hungary; (J.F.); (Z.B.); (I.K.)
| | - Istvan Kertesz
- Department of Physics and Control, Faculty of Food Science, Szent István University, 1118 Budapest, Hungary; (J.F.); (Z.B.); (I.K.)
| | | | - Viktoria Zsom-Muha
- Department of Physics and Control, Faculty of Food Science, Szent István University, 1118 Budapest, Hungary; (J.F.); (Z.B.); (I.K.)
- Correspondence: (D.N.); (V.Z.-M.)
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11
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Lorenzetti A, Penha FM, Cunha Petrus JC, Rezzadori K. Low purity enzymes and ultrasound pretreatment applied to partially hydrolyze whey protein. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100784] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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12
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Afraz MT, Khan MR, Roobab U, Noranizan MA, Tiwari BK, Rashid MT, Inam‐ur‐Raheem M, Hashemi SMB, Aadil RM. Impact of novel processing techniques on the functional properties of egg products and derivatives: A review. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13568] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Muhammad Talha Afraz
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Moazzam Rafiq Khan
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Ume Roobab
- School of Food Science and Engineering South China University of Technology Guangzhou China
| | - Mohd Adzahan Noranizan
- Department of Food Technology Faculty of Food Science and Technology, Universiti Putra Malaysia Serdang Malaysia
| | - Brijesh K. Tiwari
- Department of Food Biosciences Teagasc Food Research Centre Dublin Ireland
| | | | - Muhammad Inam‐ur‐Raheem
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | | | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
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13
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Anderssen KE, McCarney ER. Online monitoring of enzymatic hydrolysis of marine by-products using benchtop nuclear magnetic resonance spectroscopy. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.107053] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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14
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Yüceer M, Caner C. The effects of ozone, ultrasound and coating with shellac and lysozyme–chitosan on fresh egg during storage at ambient temperature. Part II: microbial quality, eggshell breaking strength and FT‐NIR spectral analysis. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14422] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Muhammed Yüceer
- Department of Food Processing Canakkale Onsekiz Mart University 017020 Canakkale Turkey
| | - Cengiz Caner
- Department of Food Engineering Canakkale Onsekiz Mart University 017020 Canakkale Turkey
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15
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Liu YF, Oey I, Bremer P, Carne A, Silcock P. Modifying the Functional Properties of Egg Proteins Using Novel Processing Techniques: A Review. Compr Rev Food Sci Food Saf 2019; 18:986-1002. [PMID: 33337008 DOI: 10.1111/1541-4337.12464] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2018] [Revised: 05/12/2019] [Accepted: 05/14/2019] [Indexed: 11/30/2022]
Abstract
Egg proteins can be used in a wide range of food products, owing to their excellent foaming, emulsifying, and gelling properties. Another important functional property is the susceptibility of egg proteins to enzymatic hydrolysis, as protein digestion is closely related to its nutritional value. These functional properties of egg proteins are likely to be changed during food processing. Conventional thermal processing can easily induce protein denaturation and aggregation and consequently reduce the functionality of egg proteins due to the presence of heat-labile proteins. Accordingly, there is interest from the food industry in seeking novel nonthermal or low-thermal techniques that sustain protein functionality. To understand how novel processing techniques, including high hydrostatic pressure, pulsed electric fields, ionizing radiation, ultraviolet light, pulsed light, ultrasound, ozone, and high pressure homogenization, affect protein functionality, this review introduces the mechanisms involved in protein structure modification and describes the structure-functionality relationships. Novel techniques differ in their mechanisms of protein structure modification and some have been shown to improve protein functionality for particular treatment conditions and product forms. Although there is considerable industrial potential for the use of novel techniques, further studies are required to make them a practical reality, as the processing of egg proteins often involves other influencing factors, such as different pH and the presence of other food additives (for example, salts, sugar, and polysaccharides).
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Affiliation(s)
- Ya-Fei Liu
- Dept. of Food Science, Univ. of Otago, Dunedin, New Zealand.,Dept. of Biochemistry, Univ. of Otago, Dunedin, New Zealand
| | - Indrawati Oey
- Dept. of Food Science, Univ. of Otago, Dunedin, New Zealand.,Riddet Inst., Palmerston North, New Zealand
| | - Phil Bremer
- Dept. of Food Science, Univ. of Otago, Dunedin, New Zealand
| | - Alan Carne
- Dept. of Biochemistry, Univ. of Otago, Dunedin, New Zealand
| | - Pat Silcock
- Dept. of Food Science, Univ. of Otago, Dunedin, New Zealand
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16
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Pulsed electric field: Effect on in-vitro simulated gastrointestinal protein digestion of deer Longissimus dorsi. Food Res Int 2019; 120:793-799. [DOI: 10.1016/j.foodres.2018.11.040] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2018] [Revised: 11/12/2018] [Accepted: 11/16/2018] [Indexed: 11/22/2022]
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17
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Quan TH, Benjakul S. Production and characterisation of duck albumen hydrolysate using enzymatic process. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14214] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Tran Hong Quan
- Department of Food Technology Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla90112Thailand
- Department of Food Technology Faculty of Applied Biology Sciences Vinh Long University of Technology Education Vinh Long 890000 Vietnam
| | - Soottawat Benjakul
- Department of Food Technology Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla90112Thailand
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18
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Wen C, Zhang J, Zhou J, Cai M, Duan Y, Zhang H, Ma H. Antioxidant activity of arrowhead protein hydrolysates produced by a novel multi-frequency S-type ultrasound-assisted enzymolysis. Nat Prod Res 2019; 34:3000-3003. [DOI: 10.1080/14786419.2019.1601192] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Chaoting Wen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Jixian Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Jie Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Meihong Cai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Yuqing Duan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China
| | - Haihui Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China
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Sundekilde UK, Jarno L, Eggers N, Bertram HC. Real-time monitoring of enzyme-assisted animal protein hydrolysis by NMR spectroscopy – An NMR reactomics concept. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.055] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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Liu YF, Oey I, Bremer P, Silcock P, Carne A. Proteolytic pattern, protein breakdown and peptide production of ovomucin-depleted egg white processed with heat or pulsed electric fields at different pH. Food Res Int 2018; 108:465-474. [DOI: 10.1016/j.foodres.2018.03.075] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2017] [Revised: 03/26/2018] [Accepted: 03/27/2018] [Indexed: 10/17/2022]
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