1
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Xu JH, Xiao S, Wang JH, Wang B, Cai YX, Hu WF. Comparative study of the effects of ultrasound-assisted alkaline extraction on black soldier fly (Hermetia illucens) larvae protein: Nutritional, structural, and functional properties. ULTRASONICS SONOCHEMISTRY 2023; 101:106662. [PMID: 37918292 PMCID: PMC10638069 DOI: 10.1016/j.ultsonch.2023.106662] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/23/2023] [Revised: 10/12/2023] [Accepted: 10/26/2023] [Indexed: 11/04/2023]
Abstract
In this study, we developed an ultrasound-assisted alkaline method for extracting black soldier fly larvae protein (BSFLP). The effects of ultrasound-assisted extraction on the nutritional value, structural characteristics, and techno-functional properties of BSFLP were compared with those using the conventional hot alkali method. The results showed that ultrasound-assisted extraction significantly increased the extraction ratio of BSFLP from 55.40% to 80.37%, but reduced the purity from 84.19% to 80.75%. The BSFLP extracted by ultrasound-assisted extraction met the amino acid requirements for humans proposed by the Food and Agriculture Organization in 2013, and ultrasound-assisted extraction did not alter the limiting amino acids of the BSFLP. The ultrasound-assisted extraction increased the in vitro protein digestibility from 82.97% to 99.79%. Moreover, ultrasound-assisted extraction obtained BSFLP with a more ordered secondary structure and more loosely porous surface morphology, without breaking the peptide bonds. By contrast, the conventional hot alkaline method hydrolyzed BSFLP into smaller fragments. The effect of ultrasound-assisted extraction on the structure of BSFLP improved the solubility and emulsion capacity of BSFLP, but reduced its foaming properties. In conclusion, the results of this study suggest that ultrasound-assisted alkaline extraction could be a suitable method for extracting BSFLP and improving its nutritional value, and structural and functional properties. The findings obtained in this study could promote the wider application of BSFLP in food industry.
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Affiliation(s)
- Jia-Hao Xu
- School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China; College of Food Science, South China Agricultural University, Guangzhou, 523006, China
| | - Shan Xiao
- School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China; Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan University of Technology, Dongguan 523808, China.
| | - Ji-Hui Wang
- School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China; Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan University of Technology, Dongguan 523808, China
| | - Bo Wang
- School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China; Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan University of Technology, Dongguan 523808, China
| | - Yan-Xue Cai
- School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China; Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan University of Technology, Dongguan 523808, China
| | - Wen-Feng Hu
- College of Food Science, South China Agricultural University, Guangzhou, 523006, China
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2
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Zielińska-Dawidziak M, Białas W, Piasecka-Kwiatkowska D, Staniek H, Niedzielski P. Digestibility of Protein and Iron Availability from Enriched Legume Sprouts. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023:10.1007/s11130-023-01045-x. [PMID: 36729316 PMCID: PMC10363042 DOI: 10.1007/s11130-023-01045-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 01/11/2023] [Accepted: 01/16/2023] [Indexed: 06/18/2023]
Abstract
Plant ferritin is suggested as a good source of iron for human. Usually present in trace amounts, it was induced in legumes seeds by their sprouting in FeSO4 solution. Fortified sprouts were digested in the in vitro model of the human gastrointestinal tract. ~49% of lupine and ~ 45% of soy proteins were extracted into gastric fluid and next ~ 12% and only ~ 1% into intestine fluid from lupine and soybean, respectively. Gastric digestion released mainly ferrous iron (~ 85% from lupine and ~ 95% in soybean sprouts). Complexed iron constituted ~ 43% of total iron in intestine after lupine digestion and ~ 55% after soybean digestion. Intestine digestion doubled the total iron released from lupine sprouts (from ~ 21% up to 38%), while in soybean it increased from ~ 16% up to ~ 23%. Ferritin presence was confirmed by the specific antibodies in digestive fluids, but it is only partially extracted from sprouts during in vitro digestion.
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Affiliation(s)
- Magdalena Zielińska-Dawidziak
- Department of Food Biochemistry and Analysis, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland.
| | - Wojciech Białas
- Department of Biotechnology and Food Microbiology, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
| | - Dorota Piasecka-Kwiatkowska
- Department of Food Biochemistry and Analysis, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
| | - Halina Staniek
- Department of Human Nutrition and Dietetics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
| | - Przemysław Niedzielski
- Department of Analytical Chemistry, Faculty of Chemistry, Adam Mickiewicz University, Poznan, Poland
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3
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The Functional and Physicochemical Properties of Rice Protein Concentrate Subjected to Acetylation. MOLECULES (BASEL, SWITZERLAND) 2023; 28:molecules28020770. [PMID: 36677829 PMCID: PMC9864533 DOI: 10.3390/molecules28020770] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/13/2022] [Revised: 12/27/2022] [Accepted: 01/09/2023] [Indexed: 01/13/2023]
Abstract
The aim of the present study was to increase the value of rice protein concentrate (RPC) by improving the functional properties of a preparation subjected to acetylation and analyze the impact of this chemical modification on chemical composition, digestibility, and protein patterning using SDS-PAGE electrophoresis and FT-IR spectroscopy. In the modified samples, the protein content increased (80.90-83.10 g/100 g cf. 74.20 g/100 g in the control). Electrophoresis revealed that the content of the main rice protein fractions (prolamin and glutelin) decreased as the concentration of the modifying reagent increased. Through spectroscopic analysis, wavenumbers, corresponding to the presence of proteins or lipids, aromatic systems, and carbohydrates, were observed. The use of acetic anhydride did not change the digestibility of the modified RPC significantly when compared to that of the control sample. The acetylation of the RPC caused a significant increase in its emulsifying properties at pH 8 (1.83-14.74%) and its water-binding capacity but did not have a statistically significant impact on the oil-absorption capacity. There was a slight increase in protein solubility and a decrease in foaming capacity in the modified RPC.
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4
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Han J, Zhang Q, Luo W, Wang Z, Pang Y, Shen X. In vitro
digestion of whole chia seeds (
Salvia hispanica
L.): Nutrient bioaccessibility, structural and functional changes. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15698] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jieyu Han
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi 214122 China
- International Joint Laboratory on Food Safety Jiangnan University Wuxi 214122 China
- Institute of Analytical Food Safety School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Qiufang Zhang
- Zibo Institute for Inspection Testing and Metrology Zibo 255086 China
| | - Wentao Luo
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi 214122 China
- International Joint Laboratory on Food Safety Jiangnan University Wuxi 214122 China
- Institute of Analytical Food Safety School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Ziyi Wang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi 214122 China
- International Joint Laboratory on Food Safety Jiangnan University Wuxi 214122 China
- Institute of Analytical Food Safety School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Yuehong Pang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi 214122 China
- International Joint Laboratory on Food Safety Jiangnan University Wuxi 214122 China
- Institute of Analytical Food Safety School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Xiaofang Shen
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi 214122 China
- International Joint Laboratory on Food Safety Jiangnan University Wuxi 214122 China
- Institute of Analytical Food Safety School of Food Science and Technology Jiangnan University Wuxi 214122 China
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5
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Frankfurter-Type Sausage Enriched with Buckwheat By-Product as a Source of Bioactive Compounds. Foods 2022; 11:foods11050674. [PMID: 35267307 PMCID: PMC8909746 DOI: 10.3390/foods11050674] [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: 02/04/2022] [Revised: 02/14/2022] [Accepted: 02/17/2022] [Indexed: 01/12/2023] Open
Abstract
Buckwheat by-products may be used as promising food ingredients due to their nutritional composition. Buckwheat husk (BH) may be used in meat products as a source of valuable compounds. In this study, the addition of BH to the quality of frankfurter-type sausages was investigated, aiming to reduce buckwheat waste and to develop nutritionally enriched sausages. For the purpose of this study, a range of measurements, as well as observations, have been carried out. This included the following: pH, weight losses, yield, the instrumental color and texture measurement, protein digestibility, polyphenols, amino acid, trace elements analysis, and the organoleptic evaluation. Compared with no BH sausages, the cooking losses of sausages with 3% BH were higher, while storage losses were lower. BH increased the hardness of sausages after two weeks of storage. The growing addition of BH resulted in a decrease in L* and b*. This change of color resulted in its lower level of consumer acceptability. BH addition did not reduce the protein digestibility. The total amino acid content increased with the increasing husk addition, from 161.8 mg/kg to 228.0 mg/kg. Moreover, BH increased the content of manganese, calcium, potassium and magnesium. This research suggested that incorporation of BH improved the nutritional value of sausages with minimal changes in technological and sensory properties.
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6
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Zhang K, Wen Q, Li T, Wang Y, Zhang Y, Luo D. Comparative study of the effects of ultrasonic power on the structure and functional properties of gliadin in wheat and green wheat. J Food Sci 2022; 87:1020-1034. [PMID: 35150134 DOI: 10.1111/1750-3841.16050] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 12/06/2021] [Accepted: 12/22/2021] [Indexed: 11/30/2022]
Abstract
The impact of different ultrasonic power on the structure and functional properties of wheat gliadin (WG) and green wheat gliadin (GG) was investigated and compared. Ultrasound had no obvious effect on subunit composition and bands of WG and GG, and there were more small molecular weight bands in GG. The results of Fourier transform-infrared spectroscopy, intrinsic fluorescence spectroscopy, and scanning electron microscopy analyses demonstrated that ultrasonic treatment had a significant effect on the structure of WG and GG, inducing the transformation from order structure to disorder structure. The dispersion and uniformity were better at 400 and 300 W, respectively. Under proper ultrasonic treatment, the particle size of WG and GG was significantly reduced, and the free sulfhydryl groups and surface hydrophobicity were significantly increased (p < 0.05). Furthermore, the functional properties of WG and GG such as solubility, emulsification properties, water holding and oil holding properties, thermal stability, and digestibility were enhanced. The better functional properties of WG and GG were obtained at 400 and 300 W, respectively. These results indicated that ultrasonic treatment with appropriate power was a valuable method for improving functional characteristics of WG and GG. PRACTICAL APPLICATION: Ultrasonic treatment could cause structural changes of wheat gliadin (WG) and green wheat gliadin (GG), and their functional properties are improved under appropriate power. This study compares the effects of ultrasound on WG and GG, and the results will provide theoretical guidance for the development of GG in the food industry.
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Affiliation(s)
- Kangyi Zhang
- Center of Agricultural Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou, China.,Henan International Joint Laboratory of Whole Grain Wheat Products Processing, Zhengzhou, China.,Henan Province Whole Grain Fresh Food Processing Engineering Technology Research Center, Zhengzhou, China
| | - Qingyu Wen
- Center of Agricultural Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou, China.,Henan International Joint Laboratory of Whole Grain Wheat Products Processing, Zhengzhou, China.,Henan Province Whole Grain Fresh Food Processing Engineering Technology Research Center, Zhengzhou, China
| | - Tianqi Li
- Henan Ankang Food Science and Technology Research Institute, Zhengzhou, China
| | - Yufei Wang
- School of Chemical Engineering and Technology, North University of China, Taiyuan, China
| | - Yu Zhang
- Henan Ankang Food Science and Technology Research Institute, Zhengzhou, China
| | - Denglin Luo
- School of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
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7
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Miedzianka J, Zambrowicz A, Zielińska-Dawidziak M, Drożdż W, Nemś A. Effect of Acetylation on Physicochemical and Functional Properties of Commercial Pumpkin Protein Concentrate. Molecules 2021; 26:1575. [PMID: 33809328 PMCID: PMC8002035 DOI: 10.3390/molecules26061575] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2021] [Revised: 03/01/2021] [Accepted: 03/10/2021] [Indexed: 11/16/2022] Open
Abstract
The purpose of the present study was to determine the effects of acetylation with different doses of acetic anhydride on the chemical composition and chosen functional properties of commercial pumpkin protein concentrate (PPC). The total protein content decreased as compared to unmodified samples. Electrophoretic analysis revealed that in the acetylated pumpkin protein, the content of the heaviest protein (35 kDa) decreased in line with increasing concentrations of modifying reagent. Acetylation of PPC caused a significant increase in water-binding and oil-absorption capacity and for emulsifying properties even at the dose of 0.4 mL/g. Additionally, an increase in foaming capacity was demonstrated for preparations obtained with 2.0 mL/g of acetic anhydride, whereas acetylation with 0.4 and 1.0 mL/g caused a decrease in protein solubility as compared to native PPC.
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Affiliation(s)
- Joanna Miedzianka
- Department of Food Storage and Technology, Wroclaw University of Environmental and Life Sciences, 37 Chelmonskiego Street, 51-630 Wrocław, Poland; (W.D.); (A.N.)
| | - Aleksandra Zambrowicz
- Department of Functional Products Development, Wroclaw University of Environmental and Life Sciences, 37 Chelmonskiego Street, 51-630 Wrocław, Poland;
| | - Magdalena Zielińska-Dawidziak
- Department of Biochemistry and Food Analysis, Poznań University of Life Sciences, 48 Mazowiecka Street, 60-623 Poznań, Poland;
| | - Wioletta Drożdż
- Department of Food Storage and Technology, Wroclaw University of Environmental and Life Sciences, 37 Chelmonskiego Street, 51-630 Wrocław, Poland; (W.D.); (A.N.)
| | - Agnieszka Nemś
- Department of Food Storage and Technology, Wroclaw University of Environmental and Life Sciences, 37 Chelmonskiego Street, 51-630 Wrocław, Poland; (W.D.); (A.N.)
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8
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Wu G, Hui X, Mu J, Brennan MA, Brennan CS. Functionalization of whey protein isolate fortified with blackcurrant concentrate by spray-drying and freeze-drying strategies. Food Res Int 2021; 141:110025. [PMID: 33641954 DOI: 10.1016/j.foodres.2020.110025] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2020] [Revised: 11/26/2020] [Accepted: 12/09/2020] [Indexed: 01/08/2023]
Abstract
A solution of whey protein isolate was combined with blackcurrant concentrate via spray-drying and freeze-drying techniques separately to develop novel protein ingredients, (SWB and FWB). Chemical compositions, colour profiles, total anthocyanin content and encapsulation efficacy of the protein ingredients were evaluated. An in vitro digestion process was employed to observe the changes in total phenolic content, antioxidant activity, and predictive in vitro glycaemic response of the protein ingredients. The half maximal inhibitory concentration (IC50) towards α-Amylase, and a molecular docking study on the interactions of α-Amylase with anthocyanins, were both performed to investigate the potential mechanisms of hypoglycaemic properties of these protein ingredients. The protein contents of SWB and FWB were 67.94 ± 0.47% and 68.16 ± 0.77%, respectively. Blackcurrant concentrate significantly (p < 0.001) changed the colour profiles of whey protein isolate. SWB obtained a higher total phenol content (3711.28 ± 4.36 μg/g), total anthocyanin content (85390.80 ± 162.81 μg/100 g), and greater encapsulation efficacy (99.64 ± 0.16%) than those of FWB (3413.03 ± 20.60 μg/g, 64230.24 ± 441.08 μg/100 g, and 95.43 ± 0.14%, respectively). Total phenolic content and antioxidant activities of SWB and FWB decreased after the in vitro digestion. The reducing sugar released during the in vitro digestion from SWB and FWB decreased compared with their corresponding controls (SWC and FWC). FWB (IC50 = 73.46 μg/mL) exhibited stronger α-Amylase inhibitory activity than SWB (IC50 = 81.46 μg/mL). Different anthocyanins differed from binding affinities to bind with the active sites of α-Amylase via formation of hydrogen bonds. This study suggested whey protein encapsulated-blackcurrant concentrate might be an innovative food product with improved nutritional profiles. Both spray- and freeze-drying are potential options to this encapsulation.
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Affiliation(s)
- Gang Wu
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Christchurch, New Zealand; Riddet Institute, Palmerston North, New Zealand
| | - Xiaodan Hui
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Christchurch, New Zealand; Riddet Institute, Palmerston North, New Zealand
| | - Jianlou Mu
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China
| | - Margaret A Brennan
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Christchurch, New Zealand
| | - Charles S Brennan
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Christchurch, New Zealand; Riddet Institute, Palmerston North, New Zealand.
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9
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Çoban Dİ, Babiker EE, Al Juhaimi F, Uslu N, Özcan MM, Ghafoor K, Mohamed Ahmed IA, Almusallam IA. Fatty acid composition, mineral contents, and glycemic index values of chips produced with different cooking methods and lupine (
Lupinus albus
L.) flour formulations. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15161] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Duygu İpek Çoban
- Department of Food Engineering, Faculty of Agriculture Selcuk University Konya Turkey
| | - ElFadil E. Babiker
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Fahad Al Juhaimi
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Nurhan Uslu
- Department of Food Engineering, Faculty of Agriculture Selcuk University Konya Turkey
| | - Mehmet Musa Özcan
- Department of Food Engineering, Faculty of Agriculture Selcuk University Konya Turkey
| | - Kashif Ghafoor
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Isam A. Mohamed Ahmed
- Department of Food Engineering, Faculty of Agriculture Selcuk University Konya Turkey
| | - Ibrahim A. Almusallam
- Department of Food Engineering, Faculty of Agriculture Selcuk University Konya Turkey
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