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Du M, Hou Z, Liu L, Xuan Y, Chen X, Fan L, Li Z, Xu B. 1Progress, applications, challenges and prospects of protein purification technology. Front Bioeng Biotechnol 2022; 10:1028691. [PMID: 36561042 PMCID: PMC9763899 DOI: 10.3389/fbioe.2022.1028691] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2022] [Accepted: 11/15/2022] [Indexed: 12/12/2022] Open
Abstract
Protein is one of the most important biological macromolecules in life, which plays a vital role in cell growth, development, movement, heredity, reproduction and other life activities. High quality isolation and purification is an essential step in the study of the structure and function of target proteins. Therefore, the development of protein purification technologies has great theoretical and practical significance in exploring the laws of life activities and guiding production practice. Up to now, there is no forthcoming method to extract any proteins from a complex system, and the field of protein purification still faces significant opportunities and challenges. Conventional protein purification generally includes three steps: pretreatment, rough fractionation, and fine fractionation. Each of the steps will significantly affect the purity, yield and the activity of target proteins. The present review focuses on the principle and process of protein purification, recent advances, and the applications of these technologies in the life and health industry as well as their far-reaching impact, so as to promote the research of protein structure and function, drug development and precision medicine, and bring new insights to researchers in related fields.
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Affiliation(s)
- Miao Du
- Department of Medical Laboratory Science, Fenyang College, Shanxi Medical University, Fenyang, China
| | - Zhuru Hou
- Science and Technology Centre, Fenyang College of Shanxi Medical University, Fenyang, China
| | - Ling Liu
- Department of Medical Laboratory Science, Fenyang College, Shanxi Medical University, Fenyang, China,Key Laboratory of Lvliang for Clinical Molecular Diagnostics, Fenyang, China,*Correspondence: Ling Liu, ; Benjin Xu,
| | - Yan Xuan
- Department of Medical Laboratory Science, Fenyang College, Shanxi Medical University, Fenyang, China
| | - Xiaocong Chen
- Department of Basic Medicine, Fenyang College of Shanxi Medical University, Fenyang, China
| | - Lei Fan
- Department of Basic Medicine, Fenyang College of Shanxi Medical University, Fenyang, China
| | - Zhuoxi Li
- Department of Basic Medicine, Fenyang College of Shanxi Medical University, Fenyang, China
| | - Benjin Xu
- Department of Medical Laboratory Science, Fenyang College, Shanxi Medical University, Fenyang, China,Key Laboratory of Lvliang for Clinical Molecular Diagnostics, Fenyang, China,*Correspondence: Ling Liu, ; Benjin Xu,
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Extraction and Characterization of Lysozyme from Salted Duck Egg White. Foods 2022; 11:foods11223567. [PMID: 36429159 PMCID: PMC9689153 DOI: 10.3390/foods11223567] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2022] [Revised: 11/02/2022] [Accepted: 11/05/2022] [Indexed: 11/11/2022] Open
Abstract
Salted duck egg white (SDEW), as the main by-product in the production process of salted egg yolk, has not been effectively used as a food resource because of its high salt concentration. This study creatively used isoelectric point precipitation, ultrafiltration, and cation exchange to separate and purify lysozyme from SDEW and preliminarily explored the enzymatic properties of lysozyme. The results showed that the relative molecular weight of lysozyme was about 14 KDa, and the specific activity of lysozyme reached 18,300 U/mg. Lysozyme had good stability in the temperature range of 30 °C to 60 °C and pH of 4 to 7. Metal ions, Fe2+, Cu2+, and Zn2+, strongly inhibited lysozyme activity. Different surfactants showed certain inhibition effects on lysozyme from SDEW, among which glycerin had the strongest inhibitory effect. This study aimed to provide a theoretical reference for industrial purification and production of lysozyme from SDEW.
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Liu B, Jin F, Li Y, Wang H, Chi Y, Tian B, Feng Z. Pasteurization of egg white by integrating ultrasound and microwave: Effect on structure and functional properties. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103063] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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Yao X, Xu J, Adhikari B, Lv W, Chen H. Mooncake production waste: Nutritional value and comprehensive utilization of salted duck egg white. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16772] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Xinjun Yao
- College of Biological and Food Engineering Anhui Polytechnic University 241000 Wuhu Anhui China
| | - Jicheng Xu
- College of Biological and Food Engineering Anhui Polytechnic University 241000 Wuhu Anhui China
| | - Benu Adhikari
- School of Science RMIT University Melbourne VIC 3083 Australia
| | - Weiqiao Lv
- College of Engineering China Agricultural University 100083 Beijing China
| | - Huizhi Chen
- State Key Laboratory of Food Science and Technology Jiangnan University 214122 Wuxi, Jiangsu China
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Chen Z, Cui B, Guo X, Zhou B, Wang S, Pei Y, Li B, Liang H. Fabrication and characterization of Pickering emulsions stabilized by desalted duck egg white nanogels and sodium alginate. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:949-956. [PMID: 34302360 DOI: 10.1002/jsfa.11427] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/05/2021] [Revised: 06/05/2021] [Accepted: 07/24/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND The waste of salted egg white resources has always been a serious problem in the food industry. In this current study, we report on a kind of Pickering emulsion system, which was stabilized by duck egg white nanogels (DEWNs) and sodium alginate (SA), followed by which this system was crosslinked by calcium carbonate (CaCO3 ) via controlling the gluconolactone (GDL) concentrations, aiming to open up a promising route for making full use of these protein resources. RESULTS The droplet size of the emulsion exhibited a reduction with an increase in SA concentrations, indicating that higher negative charges and steric hindrance was useful for a stable emulsion system. Meanwhile, the result of rheology measurement showed that storage modulus (G') values were higher than loss modulus (G″) values of the samples at higher GDL concentration, revealing the formation of elastic gel-like networks in the system, which was fabricated by SA and Ca2+ released by the CaCO3 particles. The gel-like network structure in the continuous phase improved both the freeze-thaw and thermal stability of the obtained Pickering emulsion system. Encouragingly, the Pickering high internal phase emulsions (HIPEs, φ = 0.75) stabilized by DEWN/SA3 -GDL3 were prepared, which could be stored at 4 °C for at least 30 days without oiling-off and creaming. CONCLUSION These findings not only develop a green ultra-stable Pickering emulsion system but also extend the potential commercial applications of duck egg white proteins in the food, cosmetics, and pharmaceutical industries. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Ze Chen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Bing Cui
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, China
| | - Xiaohan Guo
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Bin Zhou
- Key Laboratory of Fermentation Engineering, Ministry of Education, National '111' Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, China
- Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, China
- School of Biological Engineering and Food, Hubei University of Technology, Wuhan, China
| | - Shishuai Wang
- College of Culinary and Food Engineering, Wuhan Business University, Wuhan, China
| | - Yaqiong Pei
- College of Culinary and Food Engineering, Wuhan Business University, Wuhan, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, China
- Functional Food Engineering & Technology Research Center of Hubei Province, Huazhong Agriculture University, Wuhan, China
| | - Hongshan Liang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, China
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Xiao N, Huang X, He W, Yao Y, Wu N, Xu M, Du H, Zhao Y, Tu Y. A review on recent advances of egg byproducts: Preparation, functional properties, biological activities and food applications. Food Res Int 2021; 147:110563. [PMID: 34399539 DOI: 10.1016/j.foodres.2021.110563] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Revised: 06/10/2021] [Accepted: 06/24/2021] [Indexed: 11/16/2022]
Abstract
The rapid development of egg industries produced vast byproducts that have not been effectively used. In this paper, the comprehensive utilization of egg byproducts was reviewed. Protein extraction and enzymatic hydrolysis were the main used ways for recycle of egg byproducts. The fact that eggshell membrane could accelerate would healing and improve facial skin of healthy people for 12 weeks was found. However, salted egg white had poor functional properties owing to high salt and ultrafiltration was an effective technology to remove 92.93% of salt. Moreover, Defatted yolk protein had the great potential to be used as food additives and functional foods. Other egg byproducts such as egg inhibitor and eggshells also were discussed. The novel applications of egg byproducts in the food field included food additives, feeds, food packaging materials and nutraceuticals based on current knowledge, but the proportion needed to be improved. This paper would provide a new insight for comprehensive utilization of egg byproducts.
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Affiliation(s)
- Nanhai Xiao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Xi Huang
- National Research and Development Center for Egg Processing, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Wen He
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yao Yao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Na Wu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Mingsheng Xu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Huaying Du
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yan Zhao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China.
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Fahmy AR, Amann LS, Dunkel A, Frank O, Dawid C, Hofmann T, Becker T, Jekle M. Sensory design in food 3D printing – Structuring, texture modulation, taste localization, and thermal stabilization. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102743] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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Pérez-Reyes ME, Tang J, Barbosa-Cánovas GV, Zhu MJ. Influence of water activity and dry-heating time on egg white powders quality. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110717] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Liu S, Li Z, Yu B, Wang S, Shen Y, Cong H. Recent advances on protein separation and purification methods. Adv Colloid Interface Sci 2020; 284:102254. [PMID: 32942182 DOI: 10.1016/j.cis.2020.102254] [Citation(s) in RCA: 65] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Revised: 09/01/2020] [Accepted: 09/01/2020] [Indexed: 12/21/2022]
Abstract
Protein, as the material basis of vita, is the crucial undertaker of life activities, which constitutes the framework and main substance of human tissues and organs, and takes part in various forms of life activities in organisms. Separating proteins from biomaterials and studying their structures and functions are of great significance for understanding the law of life activities and clarifying the essence of life phenomena. Therefore, scientists have proposed the new concept of proteomics, in which protein separation technology plays a momentous role. It has been diffusely used in the food industry, agricultural biological research, drug development, disease mechanism, plant stress mechanism, and marine environment research. In this paper, combined with the recent research situation, the progress of protein separation technology was reviewed from the aspects of extraction, precipitation, membrane separation, chromatography, electrophoresis, molecular imprinting, microfluidic chip and so on.
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