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Li Z, Jiang H, Guo M, Zhang Z, You X, Wang X, Ma M, Zhang X, Wang C. Modification of casein with oligosaccharides via the Maillard reaction: As natural emulsifiers. Food Res Int 2024; 191:114648. [PMID: 39059902 DOI: 10.1016/j.foodres.2024.114648] [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: 02/28/2024] [Revised: 05/23/2024] [Accepted: 06/14/2024] [Indexed: 07/28/2024]
Abstract
In the present study, different oligosaccharides (fructooligosaccharide (FOS), galactooligosaccharide (GOS), isomaltooligosaccharide (IMO), and xylooligosaccharide (XOS)) were modified on casein (CN) via Maillard reaction. The CN-oligosaccharide conjugates were evaluated for modifications to functional groups, fluorescence intensity, water- and oil-holding properties, emulsion foaming properties, as well as general emulsion properties and stability. The results demonstrated that the covalent combination of CN and oligosaccharides augmented the spatial repulsion and altered the hydrophobic milieu of proteins, which resulted in a diminution in water-holding capacity, an augmentation in oil-holding capacity, and an enhancement in the emulsification properties of proteins. Among them, CN-XOS exhibited the most pronounced changes, with the emulsification activity index and emulsion stability index increasing by approximately 72% and 84.3%, respectively. Furthermore, CN-XOS emulsions have smaller droplet sizes and higher absolute potential values than CN emulsions. Additionally, CN-XOS emulsions demonstrate remarkable stability when ion concentration and pH are varied. These findings indicate that oligosaccharides modified via Maillard reaction can be used as good natural emulsifiers. This provides a theoretical basis for using oligosaccharides to modify proteins and act as natural emulsifiers.
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Affiliation(s)
- Zhenghao Li
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
| | - Hua Jiang
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
| | - Min Guo
- Network Information Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
| | - Zheng Zhang
- Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China.
| | - Xinyu You
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
| | - Xipeng Wang
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
| | - Mengjia Ma
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
| | - Xiaoning Zhang
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
| | - Cunfang Wang
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
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Yuan M, Cao Y, Zheng H, Chen K, Lu Y, Wang J, Zhu L, Chen M, Cai Z, Shen Y. Structural and functional properties of Maillard-reacted casein phosphopeptides with different carbohydrates. Food Sci Biotechnol 2024; 33:1603-1614. [PMID: 38623432 PMCID: PMC11016028 DOI: 10.1007/s10068-023-01463-2] [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: 06/16/2023] [Revised: 09/18/2023] [Accepted: 10/10/2023] [Indexed: 04/17/2024] Open
Abstract
This study used glucose, fructose, maltose and dextran to explore the effects of different carbohydrates on the Maillard reaction of casein phosphopeptides (CPP). The color parameter results showed that heating time from 1 to 5 h led to brown color, which was consistent with the observed increased in browning intensity. Fourier transform infrared spectroscopy results verified that four carbohydrates reacted with CPP to produce Maillard conjugates. Fluorescence spectroscopy showed that the Maillard reaction changed the tertiary structure of CPP by decreasing the intrinsic fluorescence intensity and surface hydrophobicity compared with the CPP-carbohydrate mixture. At the same time, the Maillard reaction effectively improved the emulsifying properties, reducing power and DPPH radical scavenging activity of CPP. Furthermore, this study also found that glucose and fructose improved CPP more than maltose and dextran. Therefore, monosaccharides have good potential in modifying CPP via the Maillard reaction. Graphical Abstract
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Affiliation(s)
- Meng Yuan
- College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045 China
| | - Yu Cao
- College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045 China
| | - Haoyang Zheng
- College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045 China
| | - Kunlin Chen
- College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045 China
| | - Yuping Lu
- College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045 China
| | - Jing Wang
- College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045 China
| | - Liqin Zhu
- College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045 China
| | - Ming Chen
- College of Agronomy, Jiangxi Agricultural University, Nanchang, 330045 China
| | - Zhipeng Cai
- College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045 China
| | - Yonggen Shen
- College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045 China
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Xing G, Yang S, Huang L, Liu S, Wan X. Effect of transglutaminase crosslinking combined with lactic fermentation on the potential allergenicity and conformational structure of soy protein. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38817117 DOI: 10.1002/jsfa.13628] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/13/2024] [Revised: 05/13/2024] [Accepted: 05/21/2024] [Indexed: 06/01/2024]
Abstract
BACKGROUND Food allergies are a growing concern worldwide, with soy proteins being important allergens that are widely used in various food products. This study investigated the potential of transglutaminase (TGase) and lactic acid bacteria (LAB) treatments to modify the allergenicity and structural properties of soy protein isolate (SPI), aiming to develop safer soy-based food products. RESULTS Treatment with TGase, LAB or their combination significantly reduced the antibody reactivity of β-conglycinin and the immunoglobulin E (IgE) binding capacity of soy protein, indicating a decrease in allergenicity. TGase treatment led to the formation of high-molecular-weight aggregates, suggesting protein crosslinking, while LAB treatment resulted in partial protein hydrolysis. These structural changes were confirmed by Fourier transform infrared spectroscopy, which showed a decrease in β-sheet content and an increase in random coil and β-turn contents. In addition, changes in intrinsic fluorescence and ultraviolet spectroscopy were also observed. The alterations in protein interaction and the reduction in free sulfhydryl groups highlighted the extensive structural modifications induced by these treatments. CONCLUSION The synergistic application of TGase and LAB treatments effectively reduced the allergenicity of SPI through significant structural modifications. This approach not only diminished antibody reactivity of β-conglycinin and IgE binding capacity of soy protein but also altered the protein's primary, secondary and tertiary structures, suggesting a comprehensive alteration of SPI's allergenic potential. These findings provide a promising strategy for mitigating food allergy concerns and lay the foundation for future research on food-processing techniques aimed at allergen reduction. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Guangliang Xing
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu, People's Republic of China
| | - Siran Yang
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu, People's Republic of China
| | - Lu Huang
- Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing, People's Republic of China
| | - Sitong Liu
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu, People's Republic of China
- Department of Kinesiology, Health, Food and Nutrition Sciences, University of Wisconsin-Stout, Menomonie, Wisconsin, USA
| | - Xinyi Wan
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu, People's Republic of China
- Department of Kinesiology, Health, Food and Nutrition Sciences, University of Wisconsin-Stout, Menomonie, Wisconsin, USA
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Han L, Li J, Jiang Y, Lu K, Yang P, Jiang L, Li Y, Qi B. Changes in the structure and functional properties of soybean isolate protein: Effects of different modification methods. Food Chem 2024; 432:137214. [PMID: 37651782 DOI: 10.1016/j.foodchem.2023.137214] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 08/12/2023] [Accepted: 08/17/2023] [Indexed: 09/02/2023]
Abstract
Soybean protein isolate (SPI) is an important plant protein in food processing; however, its spherical structure prevents the exposure of its hydrophobic residues and affects its functional properties. In this study, we elucidate the effects of deamidation, phosphorylation, and glycosylation on the structure (Fourier-transform infrared spectroscopy, circular dichroism, fluorescence, and scanning electron microscopy) and functional properties (solubility, emulsifying activity index (EAI), and emulsifying stability index (ESI)) of SPI. The zeta potentials of the deamidated, phosphorylated, and glycosylated (DSPI, PSPI, and MSPI, respectively) samples decreased significantly (p < 0.05) relative to those of SPI. The functional properties of the modified SPI samples were improved, with MSPI-2 showing the best solubility (86.73 ± 0.34%), EAI (118.89 ± 0.73 m2/g), and ESI (273.33 ± 0.59 min). Moreover, the effects of the three modifications on the SPI functional properties increase in the order MSPI > PSPI > DSPI. These results provide a theoretical understanding the relationship between the modifications and SPI structure.
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Affiliation(s)
- Lu Han
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; College of Veterinary Medicine, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jinlong Li
- College of Veterinary Medicine, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yitong Jiang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Keyang Lu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Panpan Yang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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Gao K, Zha F, Rao J, Chen B. Nonenzymatic glycation as a tunable technique to modify plant proteins: A comprehensive review on reaction process, mechanism, conjugate structure, and functionality. Compr Rev Food Sci Food Saf 2024; 23:e13269. [PMID: 38284590 DOI: 10.1111/1541-4337.13269] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2023] [Revised: 10/10/2023] [Accepted: 10/25/2023] [Indexed: 01/30/2024]
Abstract
Plant proteins are expected to become a major protein source to replace currently used animal-derived proteins in the coming years. However, there are always challenges when using these proteins due to their low water solubility induced by the high molecular weight storage proteins. One approach to address this challenge is to modify proteins through Maillard glycation, which involves the reaction between proteins and carbohydrates. In this review, we discuss various chemical methods currently available for determining the indicators of the Maillard reaction in the early stage, including the graft degree of glycation and the available lysine or sugar, which are involved in the very beginning of the reaction. We also provide a detailed description of the most popular methods for determining graft sites and assessing different plant protein structures and functionalities upon non-enzymatic glycation. This review offers valuable insights for researchers and food scientists in order to develop plant-based protein ingredients with improved functionality.
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Affiliation(s)
- Kun Gao
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Fengchao Zha
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Jiajia Rao
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Bingcan Chen
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
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Nooshkam M, Varidi M, Zareie Z, Alkobeisi F. Behavior of protein-polysaccharide conjugate-stabilized food emulsions under various destabilization conditions. Food Chem X 2023; 18:100725. [PMID: 37397219 PMCID: PMC10314162 DOI: 10.1016/j.fochx.2023.100725] [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: 12/19/2022] [Revised: 05/19/2023] [Accepted: 05/24/2023] [Indexed: 07/04/2023] Open
Abstract
The sensitivity of protein-stabilized emulsions to flocculation, coalescence, and phase separation under destabilization conditions (i.e., heating, aging, pH, ionic strength, and freeze-thawing) may limit the widespread use of proteins as effective emulsifiers. Therefore, there is a great interest in modulating and improving the technological functionality of food proteins by conjugating them with polysaccharides, through the Maillard reaction. The present review article highlights the current approaches of protein-polysaccharide conjugate formation, their interfacial properties, and the behavior of protein-polysaccharide conjugate stabilized emulsions under various destabilization conditions, including long-term storage, heating and freeze-thawing treatments, acidic conditions, high ionic strength, and oxidation. Protein-polysaccharide conjugates are capable of forming a thick and cohesive macromolecular layer around oil droplets in food emulsions and stabilizing them against flocculation and coalescence under unfavorable conditions, through steric and electrostatic repulsion. The protein-polysaccharide conjugates could be therefore industrially used to design emulsion-based functional foods with high physicochemical stability.
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Affiliation(s)
- Majid Nooshkam
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
| | - Mehdi Varidi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
| | - Zahra Zareie
- Department of Food Science and Technology, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Fatemeh Alkobeisi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
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Kong Y, Dong Q, Yu Z, Yan H, Liu L, Shen Y. The effect of lactose and its isomerization product lactulose on functional and structural properties of glycated casein. Food Res Int 2023; 168:112683. [PMID: 37120184 DOI: 10.1016/j.foodres.2023.112683] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 03/01/2023] [Accepted: 03/09/2023] [Indexed: 03/17/2023]
Abstract
Lactulose is an isomer of lactose, formed under thermal processing of milk. Alkaline conditions favor the isomerization of lactose. As reducing sugar, lactose and lactulose could participate in the Maillard reaction and cause protein glycation in milk products. In this study, the influence of lactose and lactulose on the functional and structural properties of glycated casein was investigated. The results demonstrated that compared with lactose, lactulose led to severer changes in molecular weight, more disordered spatial structure and decrease of tryptophan fluorescence intensity of casein. Besides, the glycation degree and advanced glycation end products (AGEs) results suggested that lactulose exhibited stronger glycation ability than lactose due to the higher proportion of open chain in solution. Furthermore, higher glycation degree induced by lactulose resulted in lower solubility, surface hydrophobicity, digestibility and emulsifying capacity of casein-glycoconjugates compared with lactose. The results of this study are essential for tracking the effects of harmful Maillard reaction products on the quality of milk and dairy products.
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Han L, Peng X, Cheng Y, Zhu Y, Huang Y, Zhang S, Qi B. Effects of catechin types found in tea polyphenols on the structural and functional properties of soybean protein isolate–catechin covalent complexes. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114336] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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9
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Wang C, Li J, Sun Y, Wang C, Guo M. Fabrication and characterization of a cannabidiol-loaded emulsion stabilized by a whey protein-maltodextrin conjugate and rosmarinic acid complex. J Dairy Sci 2022; 105:6431-6446. [PMID: 35688741 DOI: 10.3168/jds.2022-21862] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2022] [Accepted: 03/29/2022] [Indexed: 12/17/2023]
Abstract
A cannabidiol (CBD)-loaded oil-in-water emulsion stabilized by a whey protein (WP)-maltodextrin (MD) conjugate and rosmarinic acid (RA) complex was fabricated, and its stability characteristics were investigated under various environmental conditions. The WP-MD conjugates were formed via dry-heating. The interaction between WP and MD was assessed by browning intensity, reduced amount of free amino groups, the formation of high molecular weight components in sodium dodecyl sulfate-PAGE, and changes in secondary structure of whey proteins. The WP-MD-RA noncovalent complex was prepared and confirmed by fluorescence quenching and Fourier-transform infrared spectroscopy spectra. Emulsions stabilized by WP, WP-MD, and WP-RA were used as references to evaluate the effect of WP-MD-RA as a novel emulsifier. Results showed that WP-MD-RA was an effective emulsifier to produce fine droplets for a CBD-loaded emulsion and remarkably improved the pH and salt stabilities of emulsions in comparison with WP. An emulsion prepared with WP-MD-RA showed the highest protection of CBD against UV and heat-induced degradation among all emulsions. The ternary complex kept emulsions in small particle size during storage at 4°C. Data from the current study may offer useful information for designing emulsion-based delivery systems which can protect active substance against environmental stresses.
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Affiliation(s)
- Ce Wang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, China
| | - Ji Li
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, China
| | - Yonghai Sun
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, China
| | - Cuina Wang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, China.
| | - Mingruo Guo
- Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences, University of Vermont, Burlington 05405; College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
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