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Li L, Huang Y, Liu Y, Xiong Y, Wang X, Tong L, Wang F, Fan B, Bai X. Relationship between Soybean Protein Isolate and Textural Properties of Texturized Vegetable Protein. Molecules 2023; 28:7465. [PMID: 38005187 PMCID: PMC10672934 DOI: 10.3390/molecules28227465] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2023] [Revised: 10/25/2023] [Accepted: 11/04/2023] [Indexed: 11/26/2023] Open
Abstract
To identify the ideal soybean protein isolate for texturized vegetable protein processing, the effect of different soybean protein isolates on texturized vegetable protein composition was studied. Three different types of soybean protein isolates were selected and analyzed for functional properties (water holding capacity (WHC), emulsifying properties, foaming properties), amino acid content, and protein secondary structure. Then, using the same formulation, the soybean protein isolates were extruded to produce texturized vegetable protein, and its textural properties, degree of texturization, microstructure, free sulfhydryl (free SH), and disulfide (S-S) content were determined. Lastly, a correlation analysis was performed to examine the connection between soybean protein isolates and texturized vegetable proteins. After correlation analysis, the soybean protein isolate functional properties that affect the textural properties of the texturized vegetable protein were as follows: the emulsifying property affected the hardness, adhesiveness, springiness, gumminess, and chewiness of the texturized vegetable proteins; and the foaming property affected the gumminess, chewiness, and the degree of texturization of the texturized vegetable proteins. In addition, 16 amino acids including threonine (Thr), methionine (Met), and arginine (Arg) affect texturized vegetable proteins, mainly with respect to adhesiveness, springiness, and free SH. The effects of secondary structure (α-helix, random coil) on texturized vegetable proteins were degree of texturization, resilience, and cohesion, respectively. Therefore, choosing the soybean protein isolate with better emulsifying and foaming properties provides a more suitable approach for processing texturized vegetable protein.
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Affiliation(s)
- Lin Li
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China
- Western Agricultural Research Center, Chinese Academy of Agricultural Sciences, Changji 831100, China
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Yatao Huang
- Western Agricultural Research Center, Chinese Academy of Agricultural Sciences, Changji 831100, China
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Yanfang Liu
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Yangyang Xiong
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Xinrui Wang
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Litao Tong
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Fengzhong Wang
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Bei Fan
- Western Agricultural Research Center, Chinese Academy of Agricultural Sciences, Changji 831100, China
| | - Xiaojia Bai
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China
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Sharif Swallah M, Bondzie-Quaye P, Wang H, Shao CS, Hua P, Alrasheed Bashir M, Benjamin Holman J, Sossah FL, Huang Q. Potentialities of Ganoderma lucidum extracts as functional ingredients in food formulation. Food Res Int 2023; 172:113161. [PMID: 37689913 DOI: 10.1016/j.foodres.2023.113161] [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: 04/24/2023] [Revised: 06/13/2023] [Accepted: 06/16/2023] [Indexed: 09/11/2023]
Abstract
Owing to the recognized therapeutic characteristics of G. lucidum, it is one of the most extensively researched mushrooms as a chemopreventive agent and as a functional food. It is a known wood-degrading basidiomycete possessing numerous pharmacological functions and is termed a natural pharmacy store due to its rich number of active compounds which have proved to portray numerous therapeutic properties. This current review highlights studies on the potentialities of G. lucidum extracts as functional ingredients on organoleptic and nutritional properties of food products (e.g., dairy, wine, beverage, bakery, meat, and other products). In addition, the study delved into various aspects of encapsulated G. lucidum extracts, their morphological and rheological characteristics, prebiotic and immunomodulatory importance, the effects on apoptosis, autophagy, cancer therapy, inflammatory responses, oxidative stress, antioxidant activities, and safety concerns. These findings have significant implications for the development of new products in the food and pharmaceutical industries. On the other hand, the various active compounds extracted from G. lucidum exhibited no toxic or adverse effects, and the appeal for it as a dietary food, natural remedy, and health-fortifying food is drastically increasing as well as attracting the interest of both the industrial and scientific communities. Furthermore, the formation of functional foods based on G. lucidum appears to have actual promise and exciting prospects in nutrition, food, and pharmaceutical sciences.
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Affiliation(s)
- Mohammed Sharif Swallah
- CAS Key Laboratory of High Magnetic Field and Iron Beam Physical Biology, Institute of Intelligent Agriculture, Institute of Intelligent Machines, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei, 230031, China; Science Island Branch of Graduate School, University of Science and Technology of China, Hefei 230026, China
| | - Precious Bondzie-Quaye
- CAS Key Laboratory of High Magnetic Field and Iron Beam Physical Biology, Institute of Intelligent Agriculture, Institute of Intelligent Machines, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei, 230031, China; Science Island Branch of Graduate School, University of Science and Technology of China, Hefei 230026, China
| | - Han Wang
- CAS Key Laboratory of High Magnetic Field and Iron Beam Physical Biology, Institute of Intelligent Agriculture, Institute of Intelligent Machines, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei, 230031, China; Science Island Branch of Graduate School, University of Science and Technology of China, Hefei 230026, China
| | - Chang-Sheng Shao
- High Magnetic Field Laboratory, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China
| | - Pei Hua
- Research Center for Drug Discovery, School of Pharmaceutical Sciences, Sun Yat-Sen University, Guangzhou 510006, China
| | - Mona Alrasheed Bashir
- CAS Key Laboratory of High Magnetic Field and Iron Beam Physical Biology, Institute of Intelligent Agriculture, Institute of Intelligent Machines, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei, 230031, China; Science Island Branch of Graduate School, University of Science and Technology of China, Hefei 230026, China
| | - Joseph Benjamin Holman
- School of Information Science and Technology, University of Science and Technology of China, Hefei, Anhui 230027, China
| | - Frederick Leo Sossah
- Council for Scientific and Industrial Research (CSIR), Oil Palm Research Institute, Coconut Research Programme, P.O. Box 245, Sekondi, Ghana
| | - Qing Huang
- CAS Key Laboratory of High Magnetic Field and Iron Beam Physical Biology, Institute of Intelligent Agriculture, Institute of Intelligent Machines, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei, 230031, China; Science Island Branch of Graduate School, University of Science and Technology of China, Hefei 230026, China.
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Li M, Kong J, Chen Y, Li Y, Xuan H, Liu M, Zhang Q, Liu J. Comparative interaction study of soy protein isolate and three flavonoids (Chrysin, Apigenin and Luteolin) and their potential as natural preservatives. Food Chem 2023; 414:135738. [PMID: 36841103 DOI: 10.1016/j.foodchem.2023.135738] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2022] [Revised: 02/15/2023] [Accepted: 02/16/2023] [Indexed: 02/22/2023]
Abstract
In this work, the potential of soy protein isolate (SPI)-luteolin (Lut)/apigenin (Ap)/chrysin (Chr) complexes as natural preservatives for food and cosmetics was evaluated by comparing their interactional and functional properties with structure-activity relationship. The results of spectrometry and molecular docking indicated that the B-ring hydroxylation of flavonoids affected their binding constants with SPI, which were determined as Lut (1.45 × 106 L/mol) > Ap (2.04 × 105 L/mol) > Chr (3.81 × 104 L/mol) at 298.15 K. It demonstrated that the hydrogen bonding force played an important role in binding flavonoids to SPI. Moreover, the anti-oxidation ability, antimicrobial effect, and foaming properties were positively correlated with increase in number of hydroxyl groups on the B-ring, but the amount and type of the preservative should be adjusted aimed at the nutrition components. This study provides a theoretical basis for the use of flavonoids and SPI-flavonoid complexes as natural preservatives for food and cosmetics.
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Affiliation(s)
- Mingyuan Li
- School of Chemistry and Chemical Engineering, Liaocheng University, Liaocheng, Shandong 252059, PR China
| | - Jing Kong
- School of Chemistry and Chemical Engineering, Liaocheng University, Liaocheng, Shandong 252059, PR China
| | - Yanrong Chen
- School of Chemistry and Chemical Engineering, Liaocheng University, Liaocheng, Shandong 252059, PR China
| | - Yutong Li
- School of Chemistry and Chemical Engineering, Liaocheng University, Liaocheng, Shandong 252059, PR China
| | - Hongzhuan Xuan
- School of Life Science, Liaocheng University, Liaocheng, Shandong 252059, PR China
| | - Min Liu
- School of Chemistry and Chemical Engineering, Liaocheng University, Liaocheng, Shandong 252059, PR China
| | - Qian Zhang
- School of Chemistry and Chemical Engineering, Liaocheng University, Liaocheng, Shandong 252059, PR China.
| | - Jie Liu
- School of Chemistry and Chemical Engineering, Liaocheng University, Liaocheng, Shandong 252059, PR China.
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Wang Y, Lyu B, Fu H, Li J, Ji L, Gong H, Zhang R, Liu J, Yu H. The development process of plant-based meat alternatives: raw material formulations and processing strategies. Food Res Int 2023; 167:112689. [PMID: 37087261 DOI: 10.1016/j.foodres.2023.112689] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2022] [Revised: 02/22/2023] [Accepted: 03/09/2023] [Indexed: 03/14/2023]
Abstract
With the rapid growth of the world's population, the demand for meat is gradually increasing. The emergence and development of plant-based meat alternatives (PBMs) offer a good alternative to solve the environmental problems and disease problems caused by the over-consumption of meat products. Soybean is now the primary material for the production of PBMs due to its excellent gelation properties, potential from fibrous structure, balanced nutritional value, and relatively low price. Extrusion is the most widely used process for producing PBMs, and it has a remarkable effect on simulating the fibrous structure of real meat products. However, interactions related to phase transitions in protein molecules or fibrous structures during extrusion remain a challenge. Currently, PBMs do not meet people's demand for realistic meat in terms of texture, taste, and flavor. Therefore, the objectives of this review are to explore how to improve fiber structure formation in terms of raw material formulation and processing technology. Factors to improve the taste and texture of PBMs are summarized in terms of optimizing process parameters, changing the composition of raw materials, and enriching taste and flavor. It will provide a theoretical basis for the future development of PBMs.
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Wang L, Li D, Xue Y, Li S, Yang X, Li L, Li T, Luo Z. Fabrication and characterization of novel porous hydrogels for fragile fruits: A case study. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108167] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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The heated-induced gelation of soy protein isolate at subunit level: Exploring the impacts of α and α′ subunits on SPI gelation based on natural hybrid breeding varieties. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108008] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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7
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Immonen M, Chandrakusuma A, Hokkanen S, Partanen R, Mäkelä-Salmi N, Myllärinen P. The effect of deamidation and lipids on the interfacial and foaming properties of ultrafiltered oat protein concentrates. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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The formation of soy protein fibrils-chitin nanowhisker complex coacervates: Relationship to mixed foam stability. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.129783] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Chen W, Wang Y, Lv X, Yu G, Wang Q, Li H, Wang J, Zhang X, Liu Q. Physicochemical, structural and functional properties of protein isolates and major protein fractions from common vetch (Vicia sativa L.). Int J Biol Macromol 2022; 216:487-497. [PMID: 35810850 DOI: 10.1016/j.ijbiomac.2022.07.030] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2021] [Revised: 04/21/2022] [Accepted: 07/04/2022] [Indexed: 11/05/2022]
Abstract
Common vetch (CV), a leguminous crop cultivated for green manure and fodder rich in protein and starch, is widespread over much area of the northern hemisphere. Its seeds can be used as a protein source to human consumption. CV protein isolates (CVPI) and major protein fractions (CV albumin protein, CVAP; CV globulin protein, CVGP; CV glutelin protein, CVGTP) from 4 samples were investigated the properties to facilitate full use of protein resources. Protein comprises 27.70 %-32.14 % of the dry CV seed weight, which is mainly composed by CVAP (26.79 %-56.12 %) and CVGP (22.78 %-52.42 %). CVPI, CVAP and CVGP mainly presented 7S and 11S components. CVGTP mainly contained the 11S component. They showed difference in thermal properties and surface hydrophobicity. Circular dichroism data showed that α-helix was their major secondary structure. CVPI and major protein fractions exhibited a U-shape protein solubility. CVPI and CVAP had advantages in emulsifying and foaming properties. This study provided novel insights on unexploited sources of CV proteins with interesting characteristics in terms of potential uses as protein-based foods.
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Affiliation(s)
- Wang Chen
- College of Marine Science and Biological Engineering, Qingdao University of Science & Technology, Qingdao, Shandong 266042, China
| | - Yuhui Wang
- College of Marine Science and Biological Engineering, Qingdao University of Science & Technology, Qingdao, Shandong 266042, China
| | - Xin Lv
- College of Marine Science and Biological Engineering, Qingdao University of Science & Technology, Qingdao, Shandong 266042, China
| | - Guangshui Yu
- School of Polymer Science and Engineering, Qingdao University of Science & Technology, Qingdao, Shandong 266042, China
| | - Qiankun Wang
- College of Marine Science and Biological Engineering, Qingdao University of Science & Technology, Qingdao, Shandong 266042, China
| | - Haokun Li
- College of Marine Science and Biological Engineering, Qingdao University of Science & Technology, Qingdao, Shandong 266042, China
| | - Jialin Wang
- College of Marine Science and Biological Engineering, Qingdao University of Science & Technology, Qingdao, Shandong 266042, China
| | - Xiaodong Zhang
- Shandong Centre of Crop Germplasm Resources, Jinan, Shandong 250100, China
| | - Quanlan Liu
- College of Marine Science and Biological Engineering, Qingdao University of Science & Technology, Qingdao, Shandong 266042, China.
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Lyu B, Li J, Meng X, Fu H, Wang W, Ji L, Wang Y, Guo Z, Yu H. The Protein Composition Changed the Quality Characteristics of Plant-Based Meat Analogues Produced by a Single-Screw Extruder: Four Main Soybean Varieties in China as Representatives. Foods 2022; 11:foods11081112. [PMID: 35454698 PMCID: PMC9032996 DOI: 10.3390/foods11081112] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 04/08/2022] [Accepted: 04/12/2022] [Indexed: 11/24/2022] Open
Abstract
Plant-based meat analogues (PBMs) are increasingly interesting to customers because of their meat-like quality and contribution to a healthy diet. The single-screw extruder is an important method for processing PBMs, and the characteristics of the product are directly affected by the composition of the raw materials; however, little research focuses on this issue. To explore the effect of protein composition on the quality characteristics of PBMs produced by a single-screw extruder, four soybean varieties used in China (Heihe 43 (HH 43), Jiyu 86 (JY 86), Suinong 52 (SN 52), and Shengfeng 5 (SF 5)) were selected. The 11S/7S ratios for these varieties ranged from 1.0: 1 to 2.5: 1 in order to produce PBMs with different protein compositions. The structure, processing, nutrition, and flavor characteristics were explored to analyze their differences. The results showed that protein composition affected the structure of PBMs, but the correlation was not significant. Meanwhile, a lower 11S/7S ratio (HH 43) did not prove to be a favorable characteristic for the processing of PBMs. From the perspective of nutrition and flavor, it seems acceptable to use a moderate 11S/7S ratio (JY 86 and SN 43) to produce PBMs. This study proved that the protein composition of raw materials affects the characteristics of PBM products produced by a single-screw extruder. To produce PBMs of higher quality, soybeans with a markedly different 11S/7S ratio should not be selected.
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Affiliation(s)
- Bo Lyu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (B.L.); (J.L.); (X.M.); (H.F.); (L.J.); (Y.W.)
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China;
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jiaxin Li
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (B.L.); (J.L.); (X.M.); (H.F.); (L.J.); (Y.W.)
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China;
| | - Xiangze Meng
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (B.L.); (J.L.); (X.M.); (H.F.); (L.J.); (Y.W.)
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China;
| | - Hongling Fu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (B.L.); (J.L.); (X.M.); (H.F.); (L.J.); (Y.W.)
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China;
| | - Wei Wang
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China;
- Jilin Provincial Agricultural Products Processing Industry Promotion Center, Changchun 130022, China
| | - Lei Ji
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (B.L.); (J.L.); (X.M.); (H.F.); (L.J.); (Y.W.)
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China;
| | - Yi Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (B.L.); (J.L.); (X.M.); (H.F.); (L.J.); (Y.W.)
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China;
| | - Zengwang Guo
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China;
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
- Correspondence: (Z.G.); (H.Y.)
| | - Hansong Yu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (B.L.); (J.L.); (X.M.); (H.F.); (L.J.); (Y.W.)
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China;
- Correspondence: (Z.G.); (H.Y.)
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Fu H, Shan D, Li J, Swallah MS, Yang X, Ji L, Wang S, Gong H, Lyu B, Yu H. Potential functionality of β-conglycinin with subunit deficiencies: soy protein may regulate glucose and lipid metabolism. Food Funct 2022; 13:12291-12302. [DOI: 10.1039/d2fo02869g] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
3T3-L1 pre-adipocytes were used to reveal the impact of subunit-deficient β-conglycinin on cell proliferation, cell adipogenesis, and proteomic expression, and to gain insight into the potential of subunit-deficient β-conglycinin's functional characteristics.
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Affiliation(s)
- Hongling Fu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China
| | - Dandan Shan
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China
| | - Jiaxin Li
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China
| | - Mohammed Sharif Swallah
- Science Island Branch of Graduate School, University of Science and Technology of China, Hefei 230026, China
| | - Xiaoqing Yang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China
| | - Lei Ji
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China
| | - Sainan Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China
| | - Hao Gong
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China
| | - Bo Lyu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China
| | - Hansong Yu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China
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