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Gouseti O, Larsen ME, Amin A, Bakalis S, Petersen IL, Lametsch R, Jensen PE. Applications of Enzyme Technology to Enhance Transition to Plant Proteins: A Review. Foods 2023; 12:2518. [PMID: 37444256 DOI: 10.3390/foods12132518] [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: 05/12/2023] [Revised: 06/13/2023] [Accepted: 06/14/2023] [Indexed: 07/15/2023] Open
Abstract
As the plant-based food market grows, demand for plant protein is also increasing. Proteins are a major component in foods and are key to developing desired structures and textures. Seed storage proteins are the main plant proteins in the human diet. They are abundant in, for example, legumes or defatted oilseeds, which makes them an excellent candidate to use in the development of novel plant-based foods. However, they often have low and inflexible functionalities, as in nature they are designed to remain densely packed and inert within cell walls until they are needed during germination. Enzymes are often used by the food industry, for example, in the production of cheese or beer, to modify ingredient properties. Although they currently have limited applications in plant proteins, interest in the area is exponentially increasing. The present review first considers the current state and potential of enzyme utilization related to plant proteins, including uses in protein extraction and post-extraction modifications. Then, relevant opportunities and challenges are critically discussed. The main challenges relate to the knowledge gap, the high cost of enzymes, and the complexity of plant proteins as substrates. The overall aim of this review is to increase awareness, highlight challenges, and explore ways to address them.
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Affiliation(s)
- Ourania Gouseti
- Department of Food Science, University of Copenhagen, 1958 Copenhagen, Denmark
| | - Mads Emil Larsen
- Department of Food Science, University of Copenhagen, 1958 Copenhagen, Denmark
| | - Ashwitha Amin
- Department of Food Science, University of Copenhagen, 1958 Copenhagen, Denmark
| | - Serafim Bakalis
- Department of Food Science, University of Copenhagen, 1958 Copenhagen, Denmark
| | - Iben Lykke Petersen
- Department of Food Science, University of Copenhagen, 1958 Copenhagen, Denmark
| | - Rene Lametsch
- Department of Food Science, University of Copenhagen, 1958 Copenhagen, Denmark
| | - Poul Erik Jensen
- Department of Food Science, University of Copenhagen, 1958 Copenhagen, Denmark
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Effect of Parinari curatellifolia Peel Flour on the Nutritional, Physical and Antioxidant Properties of Biscuits. Processes (Basel) 2021. [DOI: 10.3390/pr9081262] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
Abstract
This study investigated the impact of Parinari curatellifolia peel flour on the nutritional, physical and antioxidant properties of formulated biscuits. Biscuits enriched with 5%, 10%, 15% and 20% of Parinari (P). curatellifolia peel flour were formulated and characterised. Thermal, physicochemical, polyphenolic compounds and antioxidant properties of flour and biscuits were determined. The incorporation of P. curatellifolia peel flour significantly increased (p < 0.05) thermal properties (onset, peak and conclusion temperatures) of flour. However, enthalpy of gelatinisation, viscosity and pH of flour samples decreased. Nutritional analysis revealed an increase in ash (0.74% to 2.23%) and crude fibre contents (0.39% to 2.95%) along with an increase of P. curatellifolia peel flour levels. Protein content and carbohydrates decreased while moisture content was insignificantly affected by the addition of P. curatellifolia peel flour. The L*, b* values and whiteness index of formulated biscuits decreased while parameter a* value (10.76 to 21.89) and yellowness index (69.84 to 102.71) decreased. Physical properties such as diameter (3.57 mm to 3.97 mm), spread ratio (2.67 to 3.45) and hardness (1188.13 g to 2432.60 g) increased with the inclusion levels of peel flour while weight and thickness decreased. The inclusion of P. curatellifolia improved the polyphenolic compounds and antioxidant activity of biscuits with values of total flavonoids content ranging from 0.028 to 0.104 mg CE/g, total phenolic content increasing from 20.01 mg to 48.51 mg GAE/g, ferric reducing antioxidant power (FRAP) increasing from 108.33 mg to 162.67 mg GAE/g and DPPH (2,2-diphenyl-1-picrylhydrazyl) from 48.70% to 94.72%. These results lead to the recommendation of the utilisation of P. curatellifolia peel flour to enhance the nutritional value, polyphenolic compounds and antioxidant activity of bakery products such as biscuits.
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Vasilean I, Aprodu I, Garnai M, Munteanu V, Patrașcu L. Preliminary Investigations into the Use of Amylases and Lactic Acid Bacteria to Obtain Fermented Vegetable Products. Foods 2021; 10:foods10071530. [PMID: 34359401 PMCID: PMC8305426 DOI: 10.3390/foods10071530] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2021] [Revised: 06/22/2021] [Accepted: 06/29/2021] [Indexed: 12/03/2022] Open
Abstract
Legumes are valuable sources of proteins and other functional components. However, the high starch content can be an impediment in developing new vegan food formulations. Enzyme-assisted hydrolysis was used to hydrolyze the starch from chickpea and broad bean vegetable milk to further develop vegetable lactic acid-fermented products. The antioxidant activity of legumes was tested, and it was observed that the overall antioxidant activity (DPPH radical scavenging ability) significantly increased after enzyme-assisted hydrolysis while total phenols content decreased. The obtained vegetable milk was then fermented using exopolysaccharides-producing lactic acid bacteria. A significant decolorization was observed after fermentation in the case of broad bean-based products. Rheological behavior of the fermented products was determined using small amplitude oscillatory measurements and the three-interval thixotropy test. Results showed higher complex viscosity values for broad bean-based products, which displayed a weak gel-like structure. The starter cultures used for vegetable milk samples fermentation influenced the resistance to flow.
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Affiliation(s)
- Ina Vasilean
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Str, 800008 Galati, Romania; (I.V.); (I.A.); (M.G.)
| | - Iuliana Aprodu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Str, 800008 Galati, Romania; (I.V.); (I.A.); (M.G.)
| | - Maria Garnai
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Str, 800008 Galati, Romania; (I.V.); (I.A.); (M.G.)
| | - Valeriu Munteanu
- Cross-Border Faculty, Dunarea de Jos University of Galati, 111 Domneasca Str, 800008 Galati, Romania;
| | - Livia Patrașcu
- Cross-Border Faculty, Dunarea de Jos University of Galati, 111 Domneasca Str, 800008 Galati, Romania;
- Correspondence:
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Distler T, McDonald K, Heid S, Karakaya E, Detsch R, Boccaccini AR. Ionically and Enzymatically Dual Cross-Linked Oxidized Alginate Gelatin Hydrogels with Tunable Stiffness and Degradation Behavior for Tissue Engineering. ACS Biomater Sci Eng 2020; 6:3899-3914. [PMID: 33463325 DOI: 10.1021/acsbiomaterials.0c00677] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Hydrogels that allow for the successful long-term in vitro culture of cell-biomaterial systems to enable the maturation of tissue engineering constructs are highly relevant in regenerative medicine. Naturally derived polysaccharide-based hydrogels promise to be one material group with enough versatility and chemical functionalization capability to tackle the challenges associated with long-term cell culture. We report a marine derived oxidized alginate, alginate dialdehyde (ADA), and gelatin (GEL) system (ADA-GEL), which is cross-linked via ionic (Ca2+) and enzymatic (microbial transglutaminase, mTG) interaction to form dually cross-linked hydrogels. The cross-linking approach allowed us to tailor the stiffness of the hydrogels in a wide range (from <5 to 120 kPa), without altering the initial ADA and GEL hydrogel chemistry. It was possible to control the degradation behavior of the hydrogels to be stable for up to 30 days of incubation. Increasing concentrations of mTG cross-linker solutions allowed us to tune the degradation behavior of the ADA-GEL hydrogels from fast (<7 days) to moderate (14 days) and slow (>30 days) degradation kinetics. The cytocompatibility of mTG cross-linked ADA-GEL was assessed using NIH-3T3 fibroblasts and ATDC-5 mouse teratocarcinoma cells. Both cell types showed highly increased cellular attachment on mTG cross-linked ADA-GEL in comparison to Ca2+ cross-linked hydrogels. In addition, ATDC-5 cells showed a higher proliferation on mTG cross-linked ADA-GEL hydrogels in comparison to tissue culture polystyrene control substrates. Further, the attachment of human umbilical vein endothelial cells (HUVEC) on ADA-GEL (+) mTG was confirmed, proving the suitability of mTG+Ca2+ cross-linked ADA-GEL for several cell types. Summarizing, a promising platform to control the properties of ADA-GEL hydrogels is presented, with the potential to be applied in long-term cell culture investigations such as cartilage, bone, and blood-vessel engineering, as well as for biofabrication.
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Affiliation(s)
- Thomas Distler
- Institute of Biomaterials, Department of Materials Science and Engineering, University of Erlangen-Nuremberg, Cauerstr. 6, 91058 Erlangen, Germany
| | - Kilian McDonald
- Institute of Biomaterials, Department of Materials Science and Engineering, University of Erlangen-Nuremberg, Cauerstr. 6, 91058 Erlangen, Germany
| | - Susanne Heid
- Institute of Biomaterials, Department of Materials Science and Engineering, University of Erlangen-Nuremberg, Cauerstr. 6, 91058 Erlangen, Germany
| | - Emine Karakaya
- Institute of Biomaterials, Department of Materials Science and Engineering, University of Erlangen-Nuremberg, Cauerstr. 6, 91058 Erlangen, Germany
| | - Rainer Detsch
- Institute of Biomaterials, Department of Materials Science and Engineering, University of Erlangen-Nuremberg, Cauerstr. 6, 91058 Erlangen, Germany
| | - Aldo R Boccaccini
- Institute of Biomaterials, Department of Materials Science and Engineering, University of Erlangen-Nuremberg, Cauerstr. 6, 91058 Erlangen, Germany
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Le T, Takahashi K, Okazaki E, Osako K. Mitigation of lipid oxidation in tuna oil using gelatin pouches derived from horse mackerel (Trachurus japonicus) scales and incorporating phenolic compounds. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109533] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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6
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Braun AC, Gutmann M, Lühmann T, Meinel L. Bioorthogonal strategies for site-directed decoration of biomaterials with therapeutic proteins. J Control Release 2018; 273:68-85. [PMID: 29360478 DOI: 10.1016/j.jconrel.2018.01.018] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2017] [Revised: 01/16/2018] [Accepted: 01/17/2018] [Indexed: 01/04/2023]
Abstract
Emerging strategies targeting site-specific protein modifications allow for unprecedented selectivity, fast kinetics and mild reaction conditions with high yield. These advances open exciting novel possibilities for the effective bioorthogonal decoration of biomaterials with therapeutic proteins. Site-specificity is particularly important to the therapeutics' end and translated by targeting specific functional groups or introducing new functional groups into the therapeutic at predefined positions. Biomimetic strategies are designed for modification of therapeutics emulating enzymatic strategies found in Nature. These strategies are suitable for a diverse range of applications - not only for protein-polymer conjugation, particle decoration and surface immobilization, but also for the decoration of complex biomaterials and the synthesis of bioresponsive drug delivery systems. This article reviews latest chemical and enzymatic strategies for the biorthogonal decoration of biomaterials with therapeutic proteins and inter-positioned linker structures. Finally, the numerous reports at the interface of biomaterials, linkers, and therapeutic protein decoration are integrated into practical advice for design considerations intended to support the selection of productive ligation strategies.
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Affiliation(s)
- Alexandra C Braun
- Institute for Pharmacy and Food Chemistry, University of Würzburg, Am Hubland, DE-97074 Würzburg, Germany
| | - Marcus Gutmann
- Institute for Pharmacy and Food Chemistry, University of Würzburg, Am Hubland, DE-97074 Würzburg, Germany
| | - Tessa Lühmann
- Institute for Pharmacy and Food Chemistry, University of Würzburg, Am Hubland, DE-97074 Würzburg, Germany
| | - Lorenz Meinel
- Institute for Pharmacy and Food Chemistry, University of Würzburg, Am Hubland, DE-97074 Würzburg, Germany.
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7
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Xiao J, Chen Y, Huang Q. Physicochemical properties of kafirin protein and its applications as building blocks of functional delivery systems. Food Funct 2017; 8:1402-1413. [DOI: 10.1039/c6fo01217e] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The unique physicochemical properties of kafirin highlight its potential as an attractive resource for gluten-free products and building blocks for functional delivery systems.
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Affiliation(s)
- Jie Xiao
- Department of Food Science
- College of Food Science
- South China Agricultural University
- Guangzhou 510640
- China
| | - Yunjiao Chen
- Department of Food Science
- College of Food Science
- South China Agricultural University
- Guangzhou 510640
- China
| | - Qingrong Huang
- Department of Food Science
- Rutgers
- The State University of New Jersey
- New Brunswick
- USA
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8
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Milk Protein Polymer and Its Application in Environmentally Safe Adhesives. Polymers (Basel) 2016; 8:polym8090324. [PMID: 30974597 PMCID: PMC6432148 DOI: 10.3390/polym8090324] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2016] [Revised: 08/22/2016] [Accepted: 08/23/2016] [Indexed: 11/17/2022] Open
Abstract
Milk proteins (caseins and whey proteins) are important protein sources for human nutrition; in addition, they possess important natural polymers. These protein molecules can be modified by physical, chemical, and/or enzymatic means. Casein is one of the oldest natural polymers, used for adhesives, dating back to thousands years ago. Research on milk-protein-based adhesives is still ongoing. This article deals with the chemistry and structure of milk protein polymers, and examples of uses in environmentally-safe adhesives. These are promising routes in the exploration of the broad application of milk proteins.
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Varca GH, Perossi GG, Grasselli M, Lugão AB. Radiation synthesized protein-based nanoparticles: A technique overview. Radiat Phys Chem Oxf Engl 1993 2014. [DOI: 10.1016/j.radphyschem.2014.05.020] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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10
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Protein Modification During Ingredient Preparation and Food Processing: Approaches to Improve Food Processability and Nutrition. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1326-6] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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11
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12
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Varca GH, Ferraz CC, Lopes PS, Mathor MB, Grasselli M, Lugão AB. Radio-synthesized protein-based nanoparticles for biomedical purposes. Radiat Phys Chem Oxf Engl 1993 2014. [DOI: 10.1016/j.radphyschem.2013.05.057] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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13
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Felton GW, Duffey SS. Protective action of midgut catalase in lepidopteran larvae against oxidative plant defenses. J Chem Ecol 2013; 17:1715-32. [PMID: 24257916 DOI: 10.1007/bf00993724] [Citation(s) in RCA: 56] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/1991] [Accepted: 04/25/1991] [Indexed: 01/24/2023]
Abstract
Catalase activity was detected in the midgut tissues and regurgitate of several lepidopteran pests of the tomato plant. Greatest activity in the midgut was detected in larvalHelicoverpa zea, followed bySpodoptera exigua, Manduca sexta, andHeliothis virescens. We present evidence that catalase, in addition to removing toxic hydrogen peroxide, may inhibit the oxidation of plant phenolics mediated by plant peroxidases. Small amounts of larval regurgitate significantly inhibited foliar peroxidase activity via removal of hydrogen peroxide. Treatment of foliage with purified catalase nearly eliminated peroxidase activity and was superior as a larval food source compared to untreated foliage. Tomato foliar peroxidases oxidize an array of endogenous compounds including caffeic acid, chlorogenic acid, rutin, coumaric acid, cinnamic acid, and guaiacol. The oxidized forms of these compounds are potent alkylators of dietary and/or cellular nucleophiles (e.g., thiol and amino functions of proteins, peptides, and amines). When tomato foliar protein was pretreated with peroxidase and chlorogenic acid and incorporated in artificial diet, larval growth was reduced compared to larvae fed untreated protein. Thus, the diminution of peroxidase activity and removal of hydrogen peroxide by catalase may represent an important adaptation to leaf-feeding. The secretion of catalase in salivary fluid during insect feeding is also suggested to be a potential mechanism for reducing hydrogen peroxide formation as an elicitor of inducible plant defenses.
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Affiliation(s)
- G W Felton
- Department of Entomology, University of California, 95616, Davis, California
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14
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Shah S, Borah D, Yadav RNS. Extraction and characterization of peroxidase from Camellia sinensis. ACTA ACUST UNITED AC 2013. [DOI: 10.1007/s40011-013-0211-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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15
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Pöyri S, Mikola M, Sontag-Strohm T, Kaukovirta-Norja A, Home S. The Formation and Hydrolysis of Barley Malt Gel-Protein Under Different Mashing Conditions. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2002.tb00550.x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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16
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Fatarella E, Ciabatti I, Cortez J. Activation of polymeric materials towards enzymatic postgrafting and cross-linking. Enzyme Microb Technol 2012; 51:252-7. [DOI: 10.1016/j.enzmictec.2012.07.005] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2011] [Revised: 06/01/2012] [Accepted: 07/12/2012] [Indexed: 10/28/2022]
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17
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Investigations on tyrosinase activity in melanin-free ink from Sepia officinalis: potential for food proteins cross-linking. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1784-x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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18
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Crosslinking of interfacial layers in multilayered oil-in-water emulsions using laccase: Characterization and pH-stability. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2011.08.005] [Citation(s) in RCA: 67] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Bin Mohama AB, Maskat MY, Ghani MA, Bin Omar AF, Bin Mohd K MIA. The Use of Transglutaminase Enzymes in Food: Is There Any Issue of Lawful and Unlawful in Islam? RESEARCH JOURNAL OF APPLIED SCIENCES 2012; 7:48-53. [DOI: 10.3923/rjasci.2012.48.53] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
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21
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Guida V, Criscuolo G, Tamburino R, Malorni L, Parente A, Maro AD. Purification and enzymatic properties of a peroxidase from leaves of Phytolacca dioica L. (Ombú tree). BMB Rep 2011; 44:64-9. [DOI: 10.5483/bmbrep.2011.44.1.64] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Saby John K, Bhat S, Prasada Rao U. Isolation and partial characterization of phenol oxidases from Mangifera indica L. sap (latex). ACTA ACUST UNITED AC 2011. [DOI: 10.1016/j.molcatb.2010.09.004] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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23
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Buchert J, Ercili Cura D, Ma H, Gasparetti C, Monogioudi E, Faccio G, Mattinen M, Boer H, Partanen R, Selinheimo E, Lantto R, Kruus K. Crosslinking Food Proteins for Improved Functionality. Annu Rev Food Sci Technol 2010; 1:113-38. [DOI: 10.1146/annurev.food.080708.100841] [Citation(s) in RCA: 151] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Johanna Buchert
- VTT Technical Research Center of Finland, Espoo, FI-02044 Finland;
| | | | - Hairan Ma
- VTT Technical Research Center of Finland, Espoo, FI-02044 Finland;
| | | | | | - Greta Faccio
- VTT Technical Research Center of Finland, Espoo, FI-02044 Finland;
| | - Maija Mattinen
- VTT Technical Research Center of Finland, Espoo, FI-02044 Finland;
| | - Harry Boer
- VTT Technical Research Center of Finland, Espoo, FI-02044 Finland;
| | - Riitta Partanen
- VTT Technical Research Center of Finland, Espoo, FI-02044 Finland;
| | | | - Raija Lantto
- VTT Technical Research Center of Finland, Espoo, FI-02044 Finland;
| | - Kristiina Kruus
- VTT Technical Research Center of Finland, Espoo, FI-02044 Finland;
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Nielsen P. Reactions and potential industrial applications of transglutaminase. Review of literature and patents. FOOD BIOTECHNOL 2009. [DOI: 10.1080/08905439509549889] [Citation(s) in RCA: 84] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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25
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Steffensen CL, Stensballe A, Kidmose U, Degn PE, Andersen ML, Nielsen JH. Modifications of amino acids during ferulic acid-mediated, laccase-catalysed cross-linking of peptides. Free Radic Res 2009; 43:1167-78. [DOI: 10.3109/10715760903247215] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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26
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Ajila C, Prasada Rao U. Purification and characterization of black gram (Vigna mungo) husk peroxidase. ACTA ACUST UNITED AC 2009. [DOI: 10.1016/j.molcatb.2009.03.014] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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27
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Hiller B, Lorenzen PC. Effect of phosphatase/transglutaminase treatment on molar mass distribution and techno-functional properties of sodium caseinate. Lebensm Wiss Technol 2009. [DOI: 10.1016/j.lwt.2008.06.003] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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28
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Ajila C, Leelavathi K, Prasada Rao U. Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder. J Cereal Sci 2008. [DOI: 10.1016/j.jcs.2007.10.001] [Citation(s) in RCA: 317] [Impact Index Per Article: 19.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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29
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Effect of buffer systems on the extent of enzymatic oligomerisation of milk proteins. Lebensm Wiss Technol 2008. [DOI: 10.1016/j.lwt.2007.07.003] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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30
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YILDIRIM M, HETTIARACHCHY N. Properties of Films Produced by Cross-linking Whey Proteins and 11S Globulin Using Transglutaminase. J Food Sci 2008. [DOI: 10.1111/j.1365-2621.1998.tb15719.x] [Citation(s) in RCA: 74] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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31
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Hiller B, Lorenzen PC. Surface hydrophobicity of physicochemically and enzymatically treated milk proteins in relation to techno-functional properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:461-468. [PMID: 18163564 DOI: 10.1021/jf072400c] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
Surface hydrophobicity (SH) of milk proteins treated physicochemically (by heating and Maillard reaction) or modified enzymatically (by transglutaminase, lactoperoxidase, laccase, and glucose oxidase) was assessed in relation to their techno-functional properties. Heat-treatment increased SH of whey protein isolate and decreased SH of sodium caseinate and bovine serum albumin. Maillard reaction of milk proteins caused time-depended decreases of SH. Only for total milk protein reacting with glucose and lactose elevated SH-values were detected. Protein modification with transglutaminase, laccase, and lactoperoxidase strongly increased the SH of whey protein isolate and total milk protein. Incubation with glucose oxidase elevated SH values of sodium caseinate, whey protein isolate, and total milk protein. When correlating SH with techno-functional properties, a positive correlation was observed between SH and foam formation, and a negative correlation was observed between SH and foam stability as well as emulsion stability. No clear correlation was detected between SH and emulsifying activity, surface tension, viscosity, and heat stability of enzymatically and physicochemically treated milk proteins.
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Affiliation(s)
- Beate Hiller
- Institute of Dairy Chemistry and Technology, Federal Research Centre for Nutrition and Food, Location Kiel, Hermann-Weigmann-Strasse 1, D-24103 Kiel, Germany
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32
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Ahhmed AM, Kawahara S, Ohta K, Nakade K, Soeda T, Muguruma M. Differentiation in improvements of gel strength in chicken and beef sausages induced by transglutaminase. Meat Sci 2007; 76:455-62. [DOI: 10.1016/j.meatsci.2007.01.002] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2006] [Revised: 12/23/2006] [Accepted: 01/02/2007] [Indexed: 10/23/2022]
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Anghileri A, Lantto R, Kruus K, Arosio C, Freddi G. Tyrosinase-catalyzed grafting of sericin peptides onto chitosan and production of protein–polysaccharide bioconjugates. J Biotechnol 2007; 127:508-19. [PMID: 16934898 DOI: 10.1016/j.jbiotec.2006.07.021] [Citation(s) in RCA: 127] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2006] [Revised: 07/07/2006] [Accepted: 07/20/2006] [Indexed: 11/20/2022]
Abstract
The capability of Agaricus bisporus tyrosinase to catalyze the oxidation of tyrosine residues of silk sericin was studied under homogeneous reaction conditions, by using sericin peptides purified from industrial wastewater as the substrate. Tyrosinase was able to oxidize about 57% of sericin-bound tyrosine residues. The reaction rate was higher than with silk fibroin, but lower than with other silk-derived model peptides, i.e. tryptic and chymotryptic soluble peptide fractions of silk fibroin, suggesting that the size and the molecular conformation of the substrate influenced the kinetics of the reaction. The concentration of tyrosine in oxidized sericin samples decreased gradually with increasing the enzyme-to-substrate ratio. The average molecular weight of sericin peptides significantly increased by oxidation, indicating that cross-linking occurred via self-condensation of o-quinones and/or coupling with the free amine groups of lysine and, probably, with sulfhydryl groups of cysteine. The high temperature shift of the main thermal transitions observed in the differential scanning calorimetry curves confirmed the formation of peptide species with higher molecular weight and higher thermal stability. Fourier transform-infrared spectra of oxidized sericin samples showed slight changes related to the loss of tyrosine and formation of oxidation products. Oxidized sericin peptides were able to undergo non-enzymatic coupling with chitosan. Infrared spectra provided clear evidence of the formation of sericin-chitosan bioconjugates under homogeneous reaction conditions. Spectral changes in the NH stretching region seem to support the formation of bioconjugates via the Michael addition mechanism.
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Affiliation(s)
- Anna Anghileri
- Stazione Sperimentale per la Seta, via Giuseppe Colombo 83, Milano 20133, Italy
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Halaouli S, Asther M, Sigoillot JC, Hamdi M, Lomascolo A. Fungal tyrosinases: new prospects in molecular characteristics, bioengineering and biotechnological applications. J Appl Microbiol 2006; 100:219-32. [PMID: 16430498 DOI: 10.1111/j.1365-2672.2006.02866.x] [Citation(s) in RCA: 261] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
Tyrosinases are type-3 copper proteins involved in the initial step of melanin synthesis. These enzymes catalyse both the o-hydroxylation of monophenols and the subsequent oxidation of the resulting o-diphenols into reactive o-quinones, which evolve spontaneously to produce intermediates, which associate in dark brown pigments. In fungi, tyrosinases are generally associated with the formation and stability of spores, in defence and virulence mechanisms, and in browning and pigmentation. First characterized from the edible mushroom Agaricus bisporus because of undesirable enzymatic browning problems during postharvest storage, tyrosinases were found, more recently, in several other fungi with relevant insights into molecular and genetic characteristics and into reaction mechanisms, highlighting their very promising properties for biotechnological applications. The limit of these applications remains in the fact that native fungal tyrosinases are generally intracellular and produced in low quantity. This review compiles the recent data on biochemical and molecular properties of fungal tyrosinases, underlining their importance in the biotechnological use of these enzymes. Next, their most promising applications in food, pharmaceutical and environmental fields are presented and the bioengineering approaches used for the development of tyrosinase-overproducing fungal strains are discussed.
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Affiliation(s)
- S Halaouli
- UMR 1163 INRA-Université de Provence de Biotechnologie des Champignons Filamenteux, IFR 86 de Biotechnologie Agro-Industrielle de Marseille, Marseille Cedex, France
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Halaouli S, Asther M, Kruus K, Guo L, Hamdi M, Sigoillot JC, Asther M, Lomascolo A. Characterization of a new tyrosinase from Pycnoporus species with high potential for food technological applications. J Appl Microbiol 2005; 98:332-43. [PMID: 15659188 DOI: 10.1111/j.1365-2672.2004.02481.x] [Citation(s) in RCA: 78] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Abstract
AIMS Tyrosinase production by Pycnoporus cinnabarinus and Pycnoporus sanguineus was screened among 20 strains originating from various geographical areas, particularly from tropical environments. The tyrosinase from the most efficient strain was purified and characterized and tested for food additive applications. METHODS AND RESULTS Monophenolase and diphenolase activities of tyrosinase were measured from cell lysate from the 20 Pycnoporus strains, for 8-10 days of cultivation. The strain P. sanguineus CBS 614.73 showed the highest productivity (45.4 and 163.6 U g(-1) protein per day for monophenolase and diphenolase respectively). P. sanguineus CBS 614.73 tyrosinase was purified from concentrated cell lysate, anion-exchange, size-exclusion and hydroxyapatite chromatography, with a final yield of 2% and a purification factor of 35-38. The pure enzyme was a monomere with a molecular mass of 45 kDa and it showed four isoforms or isoenzymes with pI between 4.5-5. No N-glycosylation was found. The N-terminal amino acid sequence was IVTGPVGGQTEGAPAPNR. The enzyme was shown to be almost fully active in a pH range of 6-7, in a large temperature range (30-70 degrees C), and was stable below 60 degrees C. The main kinetic constants were determined. The tyrosinase was able to convert p-tyrosol and p-coumaric acid into hydroxytyrosol and caffeic acid, respectively, and it could also catalyse the cross-linking formation of a model protein. CONCLUSIONS Among the genus Pycnoporus, known for the production of laccase, the strain P. sanguineus CBS 614.73 was shown to produce one other phenoloxidase, a new monomeric tyrosinase with a specific activity of 30 and 84 U mg(-1) protein for monophenolase and diphenolase respectively. SIGNIFICANCE AND IMPACT OF THE STUDY This study identified P. sanguineus CBS 614.73 as a potential producer of a tyrosinase which demonstrated effectiveness in the synthesis of antioxidant molecules and in protein cross-linking.
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Affiliation(s)
- S Halaouli
- UMR 1163 INRA-Université de Provence de Biotechnologie des Champignons Filamenteux, IFR 86 de Biotechnologie Agro-Industrielle de Marseille, Marseille Cedex 09, France
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Owusu-Apenten R. Colorimetric Analysis of Protein Sulfhydyl Groups in Milk: Applications and Processing Effects. Crit Rev Food Sci Nutr 2005; 45:1-23. [PMID: 15730186 DOI: 10.1080/10408690590900126] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
Methods for protein sulfhydryl (SH) group analysis in food systems have been largely overlooked. Nevertheless, changes in SH group concentration affect both physical and nutritional characteristics of high protein foods and ingredients. Food scientists and technologists require improved understanding of protein SH chemistry in order to design processes that minimize loss of thiol groups. This article surveys colorimetric methods for food protein SH group analysis with applications to fluid milk and dried milk powder. Most colorimetric assays (chloromeribenzoate, pyridine disulfide, Nitrobenzo-2-oxa-1,3-diazole, papain reactivation assay, etc.) were found to be inferior to the Ellman method based on the use of 5,5'dithio (bis-2 nitro benzoic acid). Techniques for SH group analysis in fluid milk and dried milk powder are described, along with typical results, their interpretations, and current research related to processing effects and the role of milk SH content on a wider range of technological issues, such as development of cooked flavors, fouling and cleaning of plate heat exchanges, protein-protein interactions, and the storage stability. Finally, a number of areas requiring further research are presented.
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Affiliation(s)
- R Owusu-Apenten
- Department of Food Science, Borland Laboratory, Pennsylvania State University, University Park, Pennsylvania 16802, USA.
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John KS, Bhat SG, Prasada Rao UJS. Biochemical characterization of sap (latex) of a few Indian mango varieties. PHYTOCHEMISTRY 2003; 62:13-19. [PMID: 12475614 DOI: 10.1016/s0031-9422(02)00441-7] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Mango sap (latex) from four Indian varieties was studied for its composition. Sap was separated into non-aqueous and aqueous phases. Earlier, we reported that the non-aqueous phase contained mainly mono-terpenes having raw mango aroma (Phytochemistry 52 (1999) 891). In the present study biochemical composition of the aqueous phase was studied. Aqueous phase contained little amount of protein (2.0-3.5 mg/ml) but showed high polyphenol oxidase (147-214 U/mg protein) and peroxidase (401-561 U/mg protein) activities. It contained low amounts of polyphenols and protease activities. On native PAGE, all the major protein bands exhibited both polyphenol oxidase and peroxidase activities. Both polyphenol oxidase and peroxidase activities were found to be stable in the aqueous phase of sap at 4 degrees C. Sap contained large amount of non-dialyzable and non-starchy carbohydrate (260-343 mg/ml sap) which may be responsible for maintaining a considerable pressure of fluid in the ducts. Thus, the mango sap could be a valuable by-product in the mango industry as it contains some of the valuable enzymes and aroma components.
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Affiliation(s)
- K Saby John
- Department of Biochemistry and Nutrition, Central Food Technological Research Institute, Mysore-570 013, India
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Totosaus A, Montejano JG, Salazar JA, Guerrero I. A review of physical and chemical protein-gel induction. Int J Food Sci Technol 2002. [DOI: 10.1046/j.1365-2621.2002.00623.x] [Citation(s) in RCA: 289] [Impact Index Per Article: 13.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Hilhorst R, Gruppen H, Orsel R, Laane C, Schols H, Voragen A. Effects of Xylanase and Peroxidase on Soluble and Insoluble Arabinoxylans in Wheat Bread Dough. J Food Sci 2002. [DOI: 10.1111/j.1365-2621.2002.tb10626.x] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Kuraishi C, Yamazaki K, Susa Y. TRANSGLUTAMINASE: ITS UTILIZATION IN THE FOOD INDUSTRY. FOOD REVIEWS INTERNATIONAL 2001. [DOI: 10.1081/fri-100001258] [Citation(s) in RCA: 255] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Vachon C, Yu HL, Yefsah R, Alain R, St-Gelais D, Lacroix M. Mechanical and structural properties of milk protein edible films cross-linked by heating and gamma-irradiation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2000; 48:3202-3209. [PMID: 10956092 DOI: 10.1021/jf991055r] [Citation(s) in RCA: 74] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
The mechanical properties of cross-linked edible films based on calcium caseinate and two type of whey proteins (commercial and isolate) were investigated. Cross-linking of the proteins was carried out using thermal and radiative treatments. Size-exclusion chromatography performed on the cross-linked proteins showed that gamma-irradiation increased the molecular weight of calcium caseinate, while it changed little for the whey proteins. However, heating of the whey protein solution induced cross-linking. For both cross-linked proteins, the molecular weight distribution was >/=2 x 10(3) kDa. Combined thermal and radiative treatments were applied to protein formulations with various ratios of calcium caseinate and whey proteins. Whey protein isolate could replace up to 50% of calcium caseinate without decreasing the puncture strength of the films. Films based on commercial whey protein and calcium caseinate were weaker than those containing whey protein isolate. Electron microscopy showed that the mechanical characteristics of these films are closely related to their microstructures.
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Affiliation(s)
- C Vachon
- Microbiology and Biotechnology Research Center, Canadian Irradiation Center, INRS-Institut Armand-Frappier, Laval, Quebec, Canada
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Clemente A, Olías R, Olías JM. Purification and characterization of broad bean lipoxygenase isoenzymes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2000; 48:1070-1075. [PMID: 10775351 DOI: 10.1021/jf990463s] [Citation(s) in RCA: 20] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
Two lipoxygenase isoenzymes, BBL-1 and BBL-2, were purified from broad beans. Fractionation of globulins and albumins by ionic strength was preferred to the classical water extraction system and the ammonium sulfate fractionation as initial purification steps. From the albumin fraction, BBL-1 and BBL-2 were purified 17.6 and 35. 7-fold, respectively, by conventional gel filtration and ion-exchange chromatography. The molecular weight of both BBL-1 and BBL-2 was 97 kDa with a maximal activity around pH 5.8; however, they showed a significant difference in their K(m) values for linoleic acid: 2.3 and 0.25 mM for BBL-1 and BBL-2, respectively. BBL-1 produced hydroperoxides and ketodienes while BBL-2 produced exclusively hydroperoxides.
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Affiliation(s)
- A Clemente
- Dpto. de Fisiología y Tecnología de Productos Vegetales, Instituto de la Grasa, Avda. Padre García Tejero 4, 41012-Sevilla, Spain.
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BILLAUD CATHERINE, KOHLER BERND, BOIVIN PATRICK, NICOLAS JACQUES. POLYPHENOLIC SUBSTRATES OF CATIONIC AND NEUTRAL/ANIONIC PEROXIDASES FROM BARLEY AND MALT USING A CHRONOMETRIC METHOD FOR THE DETERMINATION OF POD ACTIVITY. J Food Biochem 1999. [DOI: 10.1111/j.1745-4514.1999.tb00035.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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BILLAUD CATHERINE, LOUARME LOÏC, NICOLAS JACQUES. COMPARISON OF PEROXIDASES FROM BARLEY KERNEL (Hordeum vulgare L.) AND WHEAT GERM (Triticum aestivum L.): ISOLATION AND PRELIMINARY CHARACTERIZATION. J Food Biochem 1999. [DOI: 10.1111/j.1745-4514.1999.tb00011.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Affiliation(s)
- A. Kaukovirta-Norja
- Helsinki Univ. of Technology, Kemistintie 1, P.O.Box 6100, FIN-02015 TKK, Finland
- Corresponding author. Phone: 358-9-451 2555; Fax 358-9-462 373. E-mail:
| | - P. Reinikainen
- Oy Lahden Polttimo AB, P.O. Box 22, FIN-15141 Lahti, Finland
| | - J. Olkku
- Oy Lahden Polttimo AB, P.O. Box 22, FIN-15141 Lahti, Finland
| | - S. Laakso
- Helsinki Univ. of Technology, Kemistintie 1, P.O.Box 6100, FIN-02015 TKK, Finland
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YILDIRIM M, HETTIARACHCHY N. Biopolymers Produced by Cross-linking Soybean 11S Globulin with Whey Proteins using Transglutaminase. J Food Sci 1997. [DOI: 10.1111/j.1365-2621.1997.tb03983.x] [Citation(s) in RCA: 56] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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TSAI GUOJANE, LIN SHANGMAY, JIANG SHANNTZONG. Transglutaminase from Streptoverticillium ladakanum and application to minced fish product. J Food Sci 1996. [DOI: 10.1111/j.1365-2621.1996.tb10968.x] [Citation(s) in RCA: 43] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Abstract
Edible films and coatings based on milk proteins have been developed to be used as a protective layer on foods or between food components. The most important functionalities of an edible film or coating include control of mass transfers, mechanical protection, and sensory appeal. Control of mass transfers involves preventing foods from desiccation, regulating microenvironments of gases around foods, and controlling migration of ingredients and additives in the food systems. Adequate mechanical strength of an edible film is necessary to protect the integrity of packaging throughout distribution. The sensory properties of an edible coating or film are a key factor for acceptance of final products. Simple milk protein films are good barriers to gas transfers because of their complex intermolecular bindings. Lipid is frequently incorporated into protein films to improve their properties as barriers to moisture vapor. Protein films are distinctly different in mechanical profiles from those films made of other materials. Approaches traditionally used in material sciences have been adapted and modified for studying the functionality of edible films. Potential uses of innovative processing technologies in film making to alter the film functionality are briefly discussed. A survey of potential applications of edible film based on milk protein is presented.
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Affiliation(s)
- H Chen
- Department of Animal and Food Sciences, University of Vermont, Burlington 05405, USA
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