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Yu H, Cheng X, Li H, Du Q, Zeng X, Wu Z, Guo Y, Pan D. Effects and improvement mechanisms of ultrasonic pretreatment on the quality of fermented skim milk. ULTRASONICS SONOCHEMISTRY 2024; 108:106958. [PMID: 38889569 PMCID: PMC11231593 DOI: 10.1016/j.ultsonch.2024.106958] [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: 04/13/2024] [Revised: 06/07/2024] [Accepted: 06/14/2024] [Indexed: 06/20/2024]
Abstract
Fermented skim milk is an ideal food for consumers such as diabetic and obese patients, but its low-fat content affects its texture and viscosity. In this study, we developed an effective pretreatment method for fermented skim milk using low-frequency ultrasound (US), and investigated the molecular mechanism of the corresponding quality improvement. The skim milk samples were treated by optimal ultrasonication conditions (336 W power for 7 min at 3 °C), which improved the viscosity, water-holding capacity, sensory attributes, texture, and microstructure of fermented skim milk (P < 0.05). Further mechanistic analyses revealed that the US treatment enhanced the exposure of fluorescent amino acids within proteins, facilitating the cross-linking between casein and whey. The increased surface hydrophobicity of fermented milk indicates that the US treatment led to the exposure of hydrophobic amino acid residues inside proteins, contributing to the formation of a denser gel network; the average particle size of milk protein was reduced from 24.85 to 18.06 µm, which also contributed to the development of a softer curd texture. This work is the first attempt to explain the effect of a low-frequency ultrasound treatment on the quality of fermented skim milk and discuss the molecular mechanism of its improvement.
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Affiliation(s)
- Hongsen Yu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Insititute of Plant Virology, Ningbo University, Ningbo, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food Science and Engineering, Ningbo University, Ningbo, China; Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China
| | - Xinyue Cheng
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Insititute of Plant Virology, Ningbo University, Ningbo, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food Science and Engineering, Ningbo University, Ningbo, China; Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China
| | - Hang Li
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Insititute of Plant Virology, Ningbo University, Ningbo, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food Science and Engineering, Ningbo University, Ningbo, China; Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China
| | - Qiwei Du
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Insititute of Plant Virology, Ningbo University, Ningbo, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food Science and Engineering, Ningbo University, Ningbo, China; Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China.
| | - Xiaoqun Zeng
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Insititute of Plant Virology, Ningbo University, Ningbo, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food Science and Engineering, Ningbo University, Ningbo, China; Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China.
| | - Zhen Wu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Insititute of Plant Virology, Ningbo University, Ningbo, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food Science and Engineering, Ningbo University, Ningbo, China; Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China
| | - Yuxing Guo
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, China
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Insititute of Plant Virology, Ningbo University, Ningbo, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food Science and Engineering, Ningbo University, Ningbo, China; Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China
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2
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Chen Z, Li Y, Wang H, Tian H, Feng X, Tan L, Liu X. Synergistic effects of oxidized konjac glucomannan on rheological, thermal and structural properties of gluten protein. Int J Biol Macromol 2023; 248:125598. [PMID: 37423447 DOI: 10.1016/j.ijbiomac.2023.125598] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 06/25/2023] [Accepted: 06/26/2023] [Indexed: 07/11/2023]
Abstract
Oxidation is an effective way to prepare depolymerized konjac glucomannan (KGM). The oxidized KGM (OKGM) differed from native KGM in physicochemical properties due to different molecular structure. In this study, the effects of OKGM on the properties of gluten protein were investigated and compared with native KGM (NKGM) and enzymatic hydrolysis KGM (EKGM). Results showed that the OKGM with a low molecular weight and viscosity could improve rheological properties and enhance thermal stability. Compared to native gluten protein (NGP), OKGM stabilized the protein secondary structure by increasing the contents of β-sheet and α-helix, and improved the tertiary structure through increasing the disulfide bonds. The compact holes with shrunk pore size confirmed a stronger interaction between OKGM and gluten protein through scanning electron microscopy, forming a highly networked gluten structure. Furthermore, OKGM depolymerized by the moderate ozone-microwave treatment of 40 min had a higher effect on gluten proteins than that by the 100 min treatment, demonstrating that the excessive degradation of KGM weakened the interaction between the gluten protein and OKGM. These findings demonstrated that incorporating moderately oxidized KGM into gluten protein was an effective strategy to improve the properties of gluten protein.
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Affiliation(s)
- Zhaojun Chen
- College of Food Science, Southwest University, Chongqing 400715, China; Guizhou Provincial Academy of Agricultural Sciences, Guiyang 550000, China
| | - Yao Li
- College of Food Science, Southwest University, Chongqing 400715, China; College of Food Science and Engineering, Hainan University, Haikou 570228, China.
| | - Hui Wang
- Guizhou Provincial Academy of Agricultural Sciences, Guiyang 550000, China
| | - Hongmei Tian
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Xin Feng
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Lulin Tan
- Guizhou Provincial Academy of Agricultural Sciences, Guiyang 550000, China
| | - Xiong Liu
- College of Food Science, Southwest University, Chongqing 400715, China.
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3
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Li G, Lan N, Huang Y, Mo C, Wang Q, Wu C, Wang Y. Preparation and Characterization of Gluten/SDS/Chitosan Composite Hydrogel Based on Hydrophobic and Electrostatic Interactions. J Funct Biomater 2023; 14:jfb14040222. [PMID: 37103311 PMCID: PMC10146719 DOI: 10.3390/jfb14040222] [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: 03/12/2023] [Revised: 03/29/2023] [Accepted: 04/11/2023] [Indexed: 04/28/2023] Open
Abstract
Gluten is a natural byproduct derived from wheat starch, possessing ideal biocompatibility. However, its poor mechanical properties and heterogeneous structure are not suitable for cell adhesion in biomedical applications. To resolve the issues, we prepare novel gluten (G)/sodium lauryl sulfate (SDS)/chitosan (CS) composite hydrogels by electrostatic and hydrophobic interactions. Specifically, gluten is modified by SDS to give it a negatively charged surface, and then it conjugates with positively charged chitosan to form the hydrogel. In addition, the composite formative process, surface morphology, secondary network structure, rheological property, thermal stability, and cytotoxicity are investigated. Moreover, this work demonstrates that the change can occur in surface hydrophobicity caused by the pH-eading influence of hydrogen bonds and polypeptide chains. Meanwhile, the reversible non-covalent bonding in the networks is beneficial to improving the stability of the hydrogels, which shows a prominent prospect in biomedical engineering.
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Affiliation(s)
- Guangfeng Li
- Department of Cell Biology, College of Life Science and Technology, Jinan University, Guangzhou 510642, China
| | - Ni Lan
- Department of Cell Biology, College of Life Science and Technology, Jinan University, Guangzhou 510642, China
| | - Yanling Huang
- Department of Cell Biology, College of Life Science and Technology, Jinan University, Guangzhou 510642, China
| | - Chou Mo
- Guangdong Provincial Key Laboratory of Advanced Drug Delivery, Guangdong Provincial Engineering Center of Topical Precise Drug Delivery System, Guangdong Pharmaceutical University, Guangzhou 510006, China
| | - Qiaoli Wang
- Department of Cell Biology, College of Life Science and Technology, Jinan University, Guangzhou 510642, China
| | - Chaoxi Wu
- Department of Cell Biology, College of Life Science and Technology, Jinan University, Guangzhou 510642, China
- Key Laboratory of Innovative Technology Research on Natural Products and Cosmetics Raw Materials, Guangzhou 510642, China
| | - Yifei Wang
- Department of Cell Biology, College of Life Science and Technology, Jinan University, Guangzhou 510642, China
- Key Laboratory of Innovative Technology Research on Natural Products and Cosmetics Raw Materials, Guangzhou 510642, China
- Guangdong Provincial Biotechnology Drug & Engineering Technology Research Center, Guangzhou 510642, China
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Investigation of Consequences of High-Voltage Pulsed Electric Field and TGase Cross-Linking on the Physicochemical and Rheological Properties of Pleurotus eryngii Protein. Foods 2023; 12:foods12030647. [PMID: 36766175 PMCID: PMC9914717 DOI: 10.3390/foods12030647] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 01/28/2023] [Accepted: 01/31/2023] [Indexed: 02/05/2023] Open
Abstract
This study aimed to evaluate the effects of high-voltage pulsed electric fields (HPEF) and transglutaminase (TGase) cross-clinking on the physicochemical and rheological properties of Pleurotus eryngii protein (PEP). The results showed that HPEF increased α-helixes and β-turns but decreased β-folds. A HPEF at 1500 V/cm maximized the free sulfhydryl content and solubility of PEP. TGase formed high-molecular-weight polymers in PEP. TGase at 0.25% maximized the free sulfhydryl groups, particle size, and solubility; shifted the maximum absorption wavelength from 343 nm to 339 nm and 341 nm; increased α-helixes and β-turns and decreased β-folds; and showed better rheological properties. Compared with TGase cross-linking, HPEF-1500 V/cm and 1% TGase significantly reduced the free sulfhydryl groups, particle size, and solubility, produced more uniform network structures, and improved the rheological properties. These results suggest that HPEF can increase the cross-linking of TGase and improve rheological properties of TGase-cross-linked PEP by affecting the physicochemical properties.
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5
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Gantumur MA, Sukhbaatar N, Shi R, Hu J, Bilawal A, Qayum A, Tian B, Jiang Z, Hou J. Structural, functional, and physicochemical characterization of fermented whey protein concentrates recovered from various fermented-distilled whey. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108130] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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6
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Jiao X, Li F, Zhao J, Wei Y, Zhang L, Wang H, Yu W, Li Q. Structural diversity and physicochemical properties of polysaccharides isolated from pumpkin (Cucurbita moschata) by different methods. Food Res Int 2023; 163:112157. [PMID: 36596108 DOI: 10.1016/j.foodres.2022.112157] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 11/07/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
Abstract
Natural polysaccharides were isolated and purified from Cucurbita moschata by hot water extraction and mild acid-base sequential extraction. Chemical and instrumental studies revealed that hot water-extracted and mild acid-extracted polysaccharides with molecular masses of 48 kDa and 85 kDa were both pectic polysaccharides with homogalacturonan (HG) and rhamnogalacturonan-I (RG-I) domains, while mild acid-extracted polysaccharide was more dominated by branched RG-I with higher contents of galactose (10.59 %) and arabinose (8.08 %). Furthermore, mild acid-extracted polysaccharide exhibited better thickening and emulsifying properties, likely due to its larger molecular mass and higher branching degree. Mild base-extracted polysaccharide with a molecular mass of 18 kDa was a glucan-like polysaccharide. It showed the strongest thermostability and gel behavior among these pumpkin polysaccharides, likely attributed to its unique network structure stabilized by substantial intra/intermolecular hydrogen bonds. This study aimed to establish the structure-property relationships between these structurally diverse pumpkin polysaccharides from different extraction methods and provided theoretical foundations for their targeted application in foods.
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Affiliation(s)
- Xu Jiao
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Tsinghua East Road, Haidian District, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, No. 17, Tsinghua East Road, Haidian District, Beijing 100083, China
| | - Fei Li
- College of Life Science, Qingdao University, No. 308, Ningxia Road, Laoshan District, Qingdao, Shandong 266071, China
| | - Jing Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Tsinghua East Road, Haidian District, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, No. 17, Tsinghua East Road, Haidian District, Beijing 100083, China
| | - Yunlu Wei
- School of Life Science and Engineering, Southwest University of Science and Technology, No. 59, Middle Segment of Qinglong Avenue, Fucheng District, Mianyang, Sichuan 621010, China
| | - Luyao Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Tsinghua East Road, Haidian District, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, No. 17, Tsinghua East Road, Haidian District, Beijing 100083, China
| | - Haojie Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Tsinghua East Road, Haidian District, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, No. 17, Tsinghua East Road, Haidian District, Beijing 100083, China
| | - Wenjun Yu
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Tsinghua East Road, Haidian District, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, No. 17, Tsinghua East Road, Haidian District, Beijing 100083, China
| | - Quanhong Li
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Tsinghua East Road, Haidian District, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, No. 17, Tsinghua East Road, Haidian District, Beijing 100083, China.
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7
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Hu X, Hu WX, Lu HY, Liu S, Rao SQ, Yang ZQ, Jiao XA. Glycosylated cross-linked ovalbumin by transglutaminase in the presence of oligochitosan: Effect of enzyme action time and enhanced functional properties. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108462] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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8
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Gantumur MA, Hussain M, Li J, Hui M, Bai X, Sukhbaatar N, Li J, Chen W, Hou J, Jiang Z. Modification of fermented whey protein concentrates: Impact of sequential ultrasound and TGase cross-linking. Food Res Int 2023; 163:112158. [PMID: 36596109 DOI: 10.1016/j.foodres.2022.112158] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 11/01/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
Abstract
This study aimed to examine the impact of fermentation process on whey protein and improve the general properties of fermented whey protein concentrate (FWPC) recovered by a combined ultrafiltration-diafiltration (UF-DF) operation. Impacts of sequential ultrasound (US) pretreatment and transglutaminase (TGase) crosslinking on structural, functional, and physicochemical properties of FWPCs were investigated. Partially denatured and hydrolyzed fermented whey protein could replace heat denaturation prior to the TGase addition to a whey protein system. Sequential treatment increased the molecular weight of FWPCs as exhibited by both SEM and SDS-PAGE, which demonstrates that modification can lead to the polymers and oligomers production. The zeta potential value increased significantly after US treatment and enzyme catalysis, and all the modified FWPCs were strongly negatively charged. Compared with the secondary structure of untreated FWPCs, the percentage of α-helix and random coil in modified FWPCs significantly increased, while the percentage of β-sheet and β-turns reduced. Solubility, free sulfhydryl groups, and surface hydrophobicity of all FWPCs were significantly improved compared to non-fermented WPC (P < 0.05). Sequential treatment induced a substantial impact on the emulsifying activity and stability of modified samples in comparison with untreated FWPCs. Scanning electron microscope pictures confirmed the positive effects of sequential treatments on texture and void size reduction. Therefore, the application of recovering modified FWPCs is fully recommended as a commercially viable approach for enhanced protein production at the industrial scale.
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Affiliation(s)
- Munkh-Amgalan Gantumur
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, PR China; College of Life Sciences, Northeast Agricultural University, Harbin 150030, PR China
| | - Muhammad Hussain
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, PR China
| | - Jinzhe Li
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, PR China
| | - Mizhou Hui
- College of Life Sciences, Northeast Agricultural University, Harbin 150030, PR China; Frontier Biotechnology Laboratory, Hangzhou International Innovation Center, Zhejiang University, Hangzhou, 311200, PR China
| | - Xi Bai
- College of Life Sciences, Northeast Agricultural University, Harbin 150030, PR China
| | - Narantuya Sukhbaatar
- School of Industrial Technology, Mongolian University of Science and Technology, 14191, Baga toiruu 34, Sukhbaatar district Ulaanbaatar, Mongolia
| | - Jinpeng Li
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, PR China
| | - Wei Chen
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, PR China
| | - Juncai Hou
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, PR China.
| | - Zhanmei Jiang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, PR China.
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9
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Salunke P, Metzger L. Functional properties of milk protein concentrate and micellar casein concentrate as affected by transglutaminase treatment. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
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10
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Long X, Xie J, Xue B, Li X, Sun T. Effect of oxidative modification on physicochemical and functional properties of soybean polysaccharides. J Mol Struct 2022. [DOI: 10.1016/j.molstruc.2022.133047] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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11
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Molecular structure and functional properties of glycinin conjugated to κ-carrageenan and guar gum: A comparative study. Food Chem 2022; 386:132810. [PMID: 35364496 DOI: 10.1016/j.foodchem.2022.132810] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 02/09/2022] [Accepted: 03/23/2022] [Indexed: 12/20/2022]
Abstract
Molecular structure and functional properties of glycinin conjugated to κ-carrageenan and guar gum using a dry-heating method were comparatively analyzed. Glycosylation was confirmed by analyzing the degree of grafting, protein subunit composition, infrared absorption profile, and changes in contents of protein secondary structures. K-carrageenan was proven to possess a greater susceptibility to be grafted to glycinin than guar gum due to its relatively low molecular weight and negatively charged characteristics. The improvement of solubility by glycosylation with guar gum near the isoelectric point of glycinin was better than that by glycosylation with κ-carrageenan. Glycinin glycosylated with both polysaccharides exhibited enhanced emulsifying activity and stability. The enhanced apparent viscosity, elastic modulus, and viscous modulus also demonstrated that glycosylation promoted the appearance of stable elastic network structure. In summary, glycosylation with these two polysaccharides conferred glycinin superior emulsifying and rheological properties, and κ-carrageenan exhibited a better performance compared to guar gum.
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12
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Sun Y, Tang W, Pu C, Li R, Sun Q, Wang H. Improved stability of liposome-stabilized emulsions as coencapsulation delivery system for vitamin B2, vitamin E and β-carotene. Food Funct 2022; 13:2966-2984. [DOI: 10.1039/d1fo03617c] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
To realize the co-encapsulation of multiple nutraceuticals with different solubilities, Pickering emulsions stabilized by freshly-prepared liposome suspension stabilized emulsion (Fre-Lip-Sus-E) and hydrated lyophilized liposome stabilized emulsion (Hyd-Lyo-Lip-E) were prepared, in...
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13
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Zhang L, Xiao Q, Wang Y, Hu J, Xiong H, Zhao Q. Effects of sequential enzymatic hydrolysis and transglutaminase crosslinking on functional, rheological, and structural properties of whey protein isolate. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112415] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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14
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Jiang Z, Shi R, Ma L, Munkh-Amgalan G, Bilawal A, Hou J, Tian B. Microwave irradiation treatment improved the structure, emulsifying properties and cell proliferation of laccase-crosslinked α-lactalbumin. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107036] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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15
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Wu J, Chen H, Chen W, Zhong Q, Zhang M, Chen W. Effect of ultrasonic treatment on the activity of sugar metabolism relative enzymes and quality of coconut water. ULTRASONICS SONOCHEMISTRY 2021; 79:105780. [PMID: 34628309 PMCID: PMC8501503 DOI: 10.1016/j.ultsonch.2021.105780] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 09/14/2021] [Accepted: 10/01/2021] [Indexed: 06/13/2023]
Abstract
In this study, tender coconuts were treated with high-intensity ultrasound (US) for 20 min at a frequency of 20 kHz and a power of 2400 W. Compared with control group, US treated coconut water had a higher content of total soluble solid and sugar/acid ratio along with a lower pH value and conductivity, and the contents of sucrose, fructose and glucose were also higher. Results from HS-SPME/GC-MS showed that there was no significant difference in the content of volatile compounds in coconut water before and after US treatment. The activities of sugar metabolism enzymes such as sucrose phosphate synthase, sucrose synthase, acid invertase (AI) and neutral invertase were inhibited by US, of which AI had the strongest inactivation. Circular dichroism and fluorescence spectra showed that the secondary and tertiary structure of AI molecule were destroyed with the increase of US intensity and time, which was confirmed by the change of particle size distribution pattern and scanning electron microscopy. Molecular docking and molecular dynamics showed that US treatment prevented the recognition and binding of sucrose and AI molecules, thereby inhibiting the decomposition of sucrose. In conclusion, our results indicate that US can inhibit the activity of AI and maintain the sugar content to increase the quality as well as extend the shelflife of coconut water, which will bring more commercial value.
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Affiliation(s)
- Jilin Wu
- College of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou, Hainan 570228, PR China
| | - Haiming Chen
- College of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou, Hainan 570228, PR China; Maritime Academy, Hainan Vocational University of Science and Technology, 18 Qingshan Road, Haikou, Hainan 571126, PR China
| | - Wenxue Chen
- College of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou, Hainan 570228, PR China
| | - Qiuping Zhong
- College of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou, Hainan 570228, PR China
| | - Ming Zhang
- College of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou, Hainan 570228, PR China.
| | - Weijun Chen
- College of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou, Hainan 570228, PR China.
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16
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Sun LH, Yu F, Wang YY, Lv SW, He LY. Effects of ultrasound extraction on the physicochemical and emulsifying properties of rice bran protein. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2019-0115] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Abstract
In this study, rice bran protein was prepared by ultrasound-assisted extraction, and its physicochemical and emulsifying properties were also evaluated. Results demonstrated that a significant increase in protein yield was observed when ultrasound-assisted method was employed for extracting protein. Noticeably, obtained rice bran protein possessed excellent physicochemical properties, such as oil absorption capacity, protein solubility and foaming property. More hydrophobic groups were exposed in the process of ultrasound-assisted extraction, which led to the increase of surface hydrophobicity. More importantly, the ultrasound-assisted extraction could improve emulsifying properties of rice bran protein, and the emulsions prepared using protein samples exhibited the great stability. Besides, it was also found that emulsifying properties of protein samples presented a decrease trend with increasing ultrasound power and time. All in all, ultrasound-assisted extraction is a suitable alternative process for preparing rice bran protein.
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Affiliation(s)
- Li-Hui Sun
- School of Ocean Science and Technology, Dalian University of Technology , Panjin , Liaoning 124221 , P. R. China
| | - Feng Yu
- School of Ocean Science and Technology, Dalian University of Technology , Panjin , Liaoning 124221 , P. R. China
| | - Yu-Ying Wang
- School of Ocean Science and Technology, Dalian University of Technology , Panjin , Liaoning 124221 , P. R. China
| | - Shi-Wen Lv
- School of Ocean Science and Technology, Dalian University of Technology , Panjin , Liaoning 124221 , P. R. China
| | - Lei-Yu He
- School of Life and Pharmaceutical Sciences, Dalian University of Technology , Panjin , Liaoning 124221 , P. R. China
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17
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Zhu J, Zhang D, Zhou X, Cui Y, Jiao S, Shi X. Development of a pasteurization method based on radio frequency heating to ensure microbiological safety of liquid egg. Food Control 2021. [DOI: 10.1016/j.foodcont.2019.107035] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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18
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Li T, Hu J, Tian R, Wang K, Li J, Qayum A, Bilawal A, Gantumur MA, Jiang Z, Hou J. Citric acid promotes disulfide bond formation of whey protein isolate in non-acidic aqueous system. Food Chem 2021; 338:127819. [PMID: 32810812 DOI: 10.1016/j.foodchem.2020.127819] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2020] [Revised: 07/30/2020] [Accepted: 08/09/2020] [Indexed: 12/24/2022]
Abstract
Impacts of citric acid (CA) treatment under non-acidic conditions (pH 7.0, 8.0 and 9.0) on whey protein isolate (WPI) were examined in this study. Size exclusion chromatography and SDS-PAGE indicated that molecular size and weight of WPI-CA became larger at pH 7.0, 8.0 and 9.0 with CA ranged from 0 to 15 mg/mL, but the protein aggregates disappeared after β-mercaptoethanol was added. The free SH groups of WPI-CA gradually decreased. This could be deduced that CA could promote disulfide bond formation of WPI at the non-acidic pH values. Furthermore, fourier transform infra-red (FTIR) spectroscopy and fluorescence spectroscopy data confirmed the conformational changes of secondary and tertiary structures of CA-modified WPI, respectively. Therefore, these results suggested that disulfide bond formation of WPI occurred at citric acid treatment under non-acidic conditions, being contributed to production of its larger molecular size substances and alteration of its structural characteristics.
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Affiliation(s)
- Tong Li
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science and Technology, Northeast Agriculture University, Harbin 150030, PR China
| | - Jialun Hu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science and Technology, Northeast Agriculture University, Harbin 150030, PR China
| | - Ran Tian
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science and Technology, Northeast Agriculture University, Harbin 150030, PR China
| | - Kaili Wang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science and Technology, Northeast Agriculture University, Harbin 150030, PR China
| | - Jinpeng Li
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science and Technology, Northeast Agriculture University, Harbin 150030, PR China
| | - Abdul Qayum
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science and Technology, Northeast Agriculture University, Harbin 150030, PR China
| | - Akhunzada Bilawal
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science and Technology, Northeast Agriculture University, Harbin 150030, PR China
| | - Munkh-Amgalan Gantumur
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science and Technology, Northeast Agriculture University, Harbin 150030, PR China
| | - Zhanmei Jiang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science and Technology, Northeast Agriculture University, Harbin 150030, PR China.
| | - Juncai Hou
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science and Technology, Northeast Agriculture University, Harbin 150030, PR China
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19
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Arogundade LA, Mu TH, Zhang M, Chen JW, Sun HN, Zhang D. Improving sweet potato protein gel properties through ε-(γ-glutamy)-lysine isopeptide cross-link catalyzed by transglutaminase. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2020.100828] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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20
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Tian Q, Hua Y. Oxidation reactions in model systems simulating the processing of soybeans into soymilk: role of lipase and lipoxygenase in volatile flavors formation. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1873363] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Qiying Tian
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Food College, Jiangsu Food and Pharmaceutical Science College, Huai’an, China
| | - Yufei Hua
- School of Food Science and Technology, Jiangnan University, Wuxi, China
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21
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Effects of metal ions on activity and structure of phenoloxidase in Penaeus vannamei. Int J Biol Macromol 2021; 174:207-215. [PMID: 33482212 DOI: 10.1016/j.ijbiomac.2021.01.112] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2020] [Revised: 01/10/2021] [Accepted: 01/17/2021] [Indexed: 11/24/2022]
Abstract
Phenoloxidase (PO) is a typical metal enzyme, which requires metal ions as prosthetic groups to enable the full exertion of its activity. To study how metal ions affected the activity and structure of PO enzymes, while providing reference materials for in-depth investigations, we examined the effects of different metal ions (Cu2+, Zn2+, Mg2+, Ca2+, and Ba2+) on their activities. Furthermore, Cu2+ and Mg2+ were selected for further investigation through UV spectra, intrinsic fluorescence spectroscopy, AFM, and FTIR. It was revealed that Cu2+ had a more obvious effect on PO compared to Mg2+. The PO could be activated when the concentrations of Cu2+ and Mg2+ were lower than 10-3 and 10-2 mol/L, respectively, and maximum PO activities (182.14% and 141.02%) were observed at 10-4 mol/L concentrations of Cu2+ and Mg2+. When the concentrations of Cu2+ and Mg2+ were higher than 10-2 and 10-1 mol/L, the activities PO were inhibited. The results of the UV-vis and fluorescence spectra revealed that Cu2+ shaped the tertiary structure of PO, whereas the effect of Mg2+ was slight. The AFM results demonstrated that high concentrations of Cu2+ and Mg2+ resulted in PO aggregation. FTIR analysis indicated that the total content of PO α-helices and β-sheets decreased with higher concentrations of Cu2+ and Mg2+.
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22
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Qi J, Zhang D, Zhao R, Liao J, Cao Y, Xiao J. Micro‐ and nano‐emulsions based on soluble soy polysaccharide and octenyl succinic anhydride modified soluble soy polysaccharide. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14947] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jun‐Ru Qi
- Research and Development Center of Food Proteins School of Food Science and Engineering Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety South China University of Technology Guangzhou510640China
| | - Dai‐Yu Zhang
- Research and Development Center of Food Proteins School of Food Science and Engineering Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety South China University of Technology Guangzhou510640China
| | | | - Jin‐Song Liao
- School of Life Sciences South China Normal University Guangzhou510640China
- Lemon (Qingyuan city) biotechnology Co. Ltd. Qingyuan China
| | - Yong Cao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods College of Food Science South China Agricultural University Guangzhou China
| | - Jie Xiao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods College of Food Science South China Agricultural University Guangzhou China
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23
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Duerasch A, Herrmann P, Hogh K, Henle T. Study on β-Casein Depleted Casein Micelles: Micellar Stability, Enzymatic Cross-Linking, and Suitability as Nanocarriers. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:13940-13949. [PMID: 33200608 DOI: 10.1021/acs.jafc.0c00904] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
β-Casein is an amphiphilic protein and thus considered as multilaterally bound in casein micelles. Its polar molecule part, in particular the phosphoserine residues, can interact electrostatically with colloidal calcium phosphate (CCP) to form nanoclusters and its nonpolar molecule part enhances micellar stability by forming hydrophobic bonds to other caseins. Because cooling weakens hydrophobic interactions, a substantial portion of β-casein can be irreversibly removed from the casein micelle by repeated depletion steps, including cooling and subsequent ultracentrifugation. Although this effect of cooling on the micellar β-casein concentration has been well known for decades, the influence of depletion on the main characteristics of casein micelles has been less investigated yet. Therefore, we aimed to analyze the consequences of β-casein depletion on the stability as well as the functionality of casein micelles to evaluate the suitability of depleted compared to native casein micelles as nanocarriers. Up to 43.2% of the total β-casein was irreversibly sequestered from native casein micelles by repeated cooling and ultracentrifugation steps. Depletion showed no effect on size distribution as well as polydispersity and particle concentration of micelle suspensions as measured via dynamic light scattering (DLS) and nanoparticle tracking analysis (NTA), respectively. Furthermore, the stability of the micelles against ethanol or the chelating agent ethylene glycol-bis(β-aminoethyl ether)-N,N,N',N'-tetraacetic acid (EGTA) was not influenced by β-casein depletion. Notwithstanding, depleted micelles were less susceptible to enzymatic cross-linking by microbial transglutaminase (mTG), indicating narrowed water channels due to depletion. Additionally, loading experiments showed that depleted micelles could be loaded with linoleic acid (LA) as intensively as native micelles, whereupon LA displaces up to 81.3% of β-casein from native micelles. Our results confirm that depletion does not enhance the ability of the casein micelle to act as a nanocarrier for hydrophobic substances but could support the understanding of the casein micelle structure. Based on the observed unchanged stability against EGTA, the hindered enzymatical cross-linking, and the efficient displacing of β-casein by LA, we suggest that the major portion of micellar β-casein is hydrophobically incorporated into the micelle structure without impact on the formation of calcium phosphate nanoclusters. The main role of β-casein for the casein micelle structure, therefore, might be to facilitate the high hydration of the interior and thus the high permeability of casein micelles.
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Affiliation(s)
- Anja Duerasch
- Chair of Food Chemistry, Technische Universität Dresden, 01062 Dresden, Germany
| | - Pia Herrmann
- Chair of Food Chemistry, Technische Universität Dresden, 01062 Dresden, Germany
| | - Konstantin Hogh
- Chair of Food Chemistry, Technische Universität Dresden, 01062 Dresden, Germany
| | - Thomas Henle
- Chair of Food Chemistry, Technische Universität Dresden, 01062 Dresden, Germany
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24
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Li R, Chang CH, Ma DD, Zhao XH. Property changes of caseinate in response to its dityrosine formation induced by horseradish peroxidase, glucose oxidase and d-glucose. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:5136-5144. [PMID: 32519762 DOI: 10.1002/jsfa.10562] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/25/2020] [Revised: 05/31/2020] [Accepted: 06/01/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND A ternary system containing horseradish peroxidase (HRP), glucose oxidase and d-glucose using one- or two-step treatment was evidently able to cross-link proteins via dityrosine formation and thus was assessed for its possible impact on several properties of a protein ingredient caseinate. RESULTS HRP, glucose oxidase and d-glucose were used at 200 U, 6 U and 0.05 mmol g-1 protein to treat caseinate by one- and two-step methods, producing two cross-linked caseinates named CLCN-I and CLCN-II, respectively. In response to the conducted cross-linking, both CLCN-I and CLCN-II gained slightly reduced dispersibility at pH 5-10, enlarged hydrodynamic radius (particle size distribution, 266.37 and 258.33 versus 226.67 nm) and negative zeta-potential (-26.60 and -22.27 versus -14.30 mV) in dispersions, increased water-binding (3.70 and 3.09 versus 2.68 kg kg-1 protein), decreased oil-binding (1.75 and 2.74 versus 2.87 kg kg-1 protein) and emulsifying activity (76.2 and 82.3 versus 94.3 m2 g-1 protein), increased emulsion stability (84.3% and 82.5% versus 78.6%), and enhanced thermal stability with lower mass loss (58.5% and 59.6% versus 64.3%) or higher decomposition temperatures (331.2 °C and 328.7 °C versus 327.6 °C) upon heating at 105-450 °C. In addition, CLCN-I and CLCN-II had decreased gelling temperatures and shortened gelling times when forming acid-induced gels, and the gels were endowed with increased values in four textural indices and finer microstructure. Moreover, CLCN-I with a higher cross-linking extent showed greater property changes than CLCN-II. CONCLUSION This ternary system could be used in caseinate cross-linking to improve properties such as aggregation, emulsification, gelation and thermal stability. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Rui Li
- School of Biological and Food Engineering, Guangdong University of Petrochemical Technology, Maoming, China
| | - Chun-Hui Chang
- School of Biological and Food Engineering, Guangdong University of Petrochemical Technology, Maoming, China
| | - Dan-Dan Ma
- School of Biological and Food Engineering, Guangdong University of Petrochemical Technology, Maoming, China
| | - Xin-Huai Zhao
- School of Biological and Food Engineering, Guangdong University of Petrochemical Technology, Maoming, China
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25
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Effects of high-pressure homogenization and ultrasonic treatment on the structure and characteristics of casein. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109560] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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26
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Structural modification in album (Chenopodium album) protein isolates due to controlled thermal modification and its relationship with protein digestibility and functionality. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105708] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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27
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Wu X, Liu Q, Luo Y, Murad MS, Zhu L, Mu G. Improved packing performance and structure-stability of casein edible films by dielectric barrier discharges (DBD) cold plasma. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100471] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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28
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Wang C, Li T, Ma L, Li T, Yu H, Hou J, Jiang Z. Consequences of superfine grinding treatment on structure, physicochemical and rheological properties of transglutaminase-crosslinked whey protein isolate. Food Chem 2020; 309:125757. [DOI: 10.1016/j.foodchem.2019.125757] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2019] [Revised: 10/15/2019] [Accepted: 10/20/2019] [Indexed: 10/25/2022]
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29
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Pang S, Shao P, Sun Q, Pu C, Tang W. Relationship between the emulsifying properties and formation time of rice bran protein fibrils. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108985] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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30
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Ding L, Lu L, Sheng L, Tang C, Chen Y, Cai Z. Mechanism of enhancing foaming properties of egg white by super critical carbon dioxide treatment. Food Chem 2020; 317:126349. [PMID: 32078990 DOI: 10.1016/j.foodchem.2020.126349] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2019] [Revised: 01/30/2020] [Accepted: 02/02/2020] [Indexed: 11/28/2022]
Abstract
The effect of supercritical carbon dioxide (SCCD) treatment at varying processing time (30-90 min) on foaming and structure properties of egg white protein (EWP) were studied in this paper. The highest foaming ability (107.7%) was obtained after 60 min SCCD treatment, which was 3.6-fold to the control group. Foaming stability kept stable under the processing time of 75 min. Results of surface tension, surface hydrophobicity, rheological properties and particle size indicated that protein was easier to spread to the gas-liquid interface and generate molecular rearrangement. Circular dichroism (CD) and Endogenous fluorescence spectrum showed that there were slight changes on the secondary structure of EWP. The α-helical structure of the protein was destroyed and the particle size became uneven, which indicated that the protein structure became more flexible and loose. The results of this study indicate that SCCD treatment had a potential to be implemented to enhance foaming properties of EWP.
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Affiliation(s)
- Lixian Ding
- College of Food Science and Technology, Huazhong Agricultural University, National Research and Development Centre for Egg Processing, Wuhan, China
| | - Lizhi Lu
- Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Zhejiang, China
| | - Long Sheng
- College of Food Science and Technology, Huazhong Agricultural University, National Research and Development Centre for Egg Processing, Wuhan, China
| | - Chaoqing Tang
- College of Food Science and Technology, Huazhong Agricultural University, National Research and Development Centre for Egg Processing, Wuhan, China
| | - Yujun Chen
- College of Food Science and Technology, Huazhong Agricultural University, National Research and Development Centre for Egg Processing, Wuhan, China
| | - Zhaoxia Cai
- College of Food Science and Technology, Huazhong Agricultural University, National Research and Development Centre for Egg Processing, Wuhan, China.
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31
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Fang B, Nakagawa K. Modification of casein aggregate microstructures under frozen conditions: A study using tunable resistive pulse sensing. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105259] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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32
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Ma L, Li A, Li T, Li M, Wang X, Hussain MA, Qayum A, Jiang Z, Hou J. Structure and characterization of laccase-crosslinked α-lactalbumin: Impacts of high pressure homogenization pretreatment. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108843] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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33
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Yi S, Huo Y, Qiao C, Wang W, Li X. Synergistic Gelation Effects in Surimi Mixtures Composed of Nemipterus virgatus and Hypophthalmichtys molitrix. J Food Sci 2019; 84:3634-3641. [PMID: 31777960 DOI: 10.1111/1750-3841.14761] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2019] [Revised: 07/11/2019] [Accepted: 07/15/2019] [Indexed: 11/27/2022]
Abstract
Mixtures of marine fish surimi and freshwater fish surimi might have synergistic gelation effects under certain conditions. Here, various mixtures of Nemipterus virgatus surimi and Hypophthalmichtys molitrix surimi were analyzed, with respect to gelation characteristics, rheological properties, protein conformations, and microstructure. When the ratio of N. virgatus surimi to H. molitrix surimi was 3:1, gel strength was increased by 3.08% and 92.13%, while cooking loss was reduced by 7.64% and 33.94%, as compared to pure N. virgatus surimi and pure H. molitrix surimi, respectively. In the mixed surimi as compared to the pure surimi, brightness and whiteness were improved, while water holding capacity, the elasticity modulus (G'), and the β-sheet content were increased. Three-dimensional (3D) network structure of the mixed surimi gel was more compact and uniform than that of either pure surimi gel. In a word, the elasticity modulus and β-sheet content of mixtures surimi were significantly increased, and the 3D structure was more compact and uniform; all these led to synergistic gelation effects in surimi mixtures composed of N. virgatus and H. molitrix. PRACTICAL APPLICATION: With the accelerated pace of life, the demand quantity of surimi products has increased year by year, but the main raw materials of marine fish resources are increasingly scarce. On the contrary, freshwater fish that can be used for surimi processing resources are very rich, and the price of them is low. Gel properties of freshwater fish surimi is worse than marine fish surimi, and how to improve it is one of the bottlenecks in the development of freshwater fish surimi. We and others have been found that the blended surimi from freshwater fish with marine fish could produce gel synergies under the proper conditions. So, Nemipterus virgatus (marine fish) surimi and Hypophthalmichtys molitrix (freshwater fish) surimi were used as raw materials, and the synergistic effects of the mixed surimi were explored.
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Affiliation(s)
- Shumin Yi
- College of Food Science and Technology, Bohai Univ., Natl. & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Natl. R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning, 121013, China
| | - Yan Huo
- College of Food Science and Technology, Bohai Univ., Natl. & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Natl. R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning, 121013, China
| | - Cuiping Qiao
- College of Food Science and Technology, Bohai Univ., Natl. & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Natl. R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning, 121013, China
| | - Wei Wang
- College of Food Science and Technology, Bohai Univ., Natl. & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Natl. R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning, 121013, China
| | - Xuepeng Li
- College of Food Science and Technology, Bohai Univ., Natl. & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Natl. R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning, 121013, China
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34
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Zhang Y, Simpson BK. Food-related transglutaminase obtained from fish/shellfish. Crit Rev Food Sci Nutr 2019; 60:3214-3232. [DOI: 10.1080/10408398.2019.1681357] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Yi Zhang
- Department of Food Science and Agricultural Chemistry, McGill University, Québec, Québec, Canada
| | - Benjamin K. Simpson
- Department of Food Science and Agricultural Chemistry, McGill University, Québec, Québec, Canada
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35
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Carvalho NCD, Pessato TB, Negrão F, Eberlin MN, Behrens JH, Zollner RDL, Netto FM. Physicochemical changes and bitterness of whey protein hydrolysates after transglutaminase cross-linking. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108291] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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36
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Wanyi W, Lu L, Zehan H, Xinan X. Comparison of emulsifying characteristics of different macromolecule emulsifiers and their effects on the physical properties of lycopene nanoemulsions. J DISPER SCI TECHNOL 2019. [DOI: 10.1080/01932691.2019.1610421] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Wu Wanyi
- College of Food Science, South China Agricultural University, Guangzhou, People’s Republic of China
| | - Li Lu
- College of Food Science, South China Agricultural University, Guangzhou, People’s Republic of China
| | - Hong Zehan
- College of Food Science, South China Agricultural University, Guangzhou, People’s Republic of China
| | - Xie Xinan
- College of Food Science, South China Agricultural University, Guangzhou, People’s Republic of China
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37
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Kang B, Myracle AD, Skonberg DI. Potential of recovered proteins from invasive green crabs (Carcinus maenas) as a functional food ingredient. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:1748-1754. [PMID: 30226265 DOI: 10.1002/jsfa.9364] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/02/2018] [Revised: 09/04/2018] [Accepted: 09/07/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Invasive green crabs contain high-quality proteins that have potential as functional ingredients in formulated foods. This study evaluated the functional properties and compositional characteristics of green crab proteins recovered by isoelectric solubilization/precipitation (ISP). RESULTS Mechanically separated green crab mince (control) was solubilized at pH 2 (PP2) and pH 10 (PP10), then proteins were precipitated at pH 5.5 and subsequently dried. Yield of recovered protein powder was approximately 1.5 times higher for PP2 than for PP10. Compared with the control (230 g kg-1 ), ash content was reduced in PP2 (54 g kg-1 ) and PP10 (23 g kg-1 ) samples. PP2 contained predominantly large-molecular-weight proteins, while small-molecular-weight proteins were distributed in PP10. With regard to functional properties, at pH 7 and 8, solubility of PP10 was significantly higher than that of PP2. At pH 7.5, PP10 exhibited significantly higher emulsifying activity (1482 m2 g-1 ) than PP2 (858 m2 g-1 ) and the control (958 m2 g-1 ). PP2 showed statistically higher gelation activity and had higher L* value than PP10 and the control. CONCLUSION The results indicate that recovered green crab proteins have functional properties potentially useful for formulated foods, and that these functional properties can be modified by the solubilization pH during the recovery process. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Bouhee Kang
- School of Food and Agriculture, University of Maine, Orono, ME, USA
| | - Angela D Myracle
- School of Food and Agriculture, University of Maine, Orono, ME, USA
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38
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Vera A, Valenzuela MA, Yazdani-Pedram M, Tapia C, Abugoch L. Conformational and physicochemical properties of quinoa proteins affected by different conditions of high-intensity ultrasound treatments. ULTRASONICS SONOCHEMISTRY 2019; 51:186-196. [PMID: 30377080 DOI: 10.1016/j.ultsonch.2018.10.026] [Citation(s) in RCA: 69] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/01/2018] [Revised: 10/03/2018] [Accepted: 10/19/2018] [Indexed: 06/08/2023]
Abstract
Quinoa proteins (QP) have promise as a potential source of novel food ingredients, and it is of great interest to know how high-intensity ultrasound (HIUS) treatments affect the properties of QP. This work aimed to study the impact of on-off time-pulses of HIUS treatments on the structural and physicochemical properties of QP; samples were treated at 5, 10, 20, and 30 min with on-off pulses of 10 s/10 s, 5 s/1 s, and 1 s/5 s). Structural changes were evaluated using PAGE-SDS, circular dichroism, fluorescence spectroscopy, and differential scanning calorimetry. Meanwhile, physicochemical properties were also examined, including solubility, Z-average, polydispersity index PDI, and Z-potential. PAGE-SDS showed the appearance of polypeptides over 190 kDa in HIUS samples-treated. All samples presented 15.6% α-helices, 31.3% β-sheets, 21.8% β-rotations, and 31.4% random coils independent of the HIUS treatment. β-Turn structures and "random coils" were not affected by HIUS. When US 10 s/10 s and 1 s/5 s were applied, an increase in the % α-helix and a decrease in β-fold were observed, which could indicate a small conversion of β-folds to α-helices. Fluorescence spectra for all HIUS showed a significant increase (23%) of average fluorescence intensity and a decrease of λmax in relation to that of the control (346 dnm and 340 nm average HIUS treatment). DSC showed one endotherm in all cases (81.6-99.8 °C), and an increase in Td was observed due to the effect of the HIUS treatment. HIUS caused a 48% increase in solubility. The Z-average of the HIUS samples compared to that of the controls showed an increase from 37.8 to 47.3 nm. PDI and Z-potential values from the QP controls and the HIUS samples did not show significance differences and presented average values of 0.466 ± 0.021 (PDI) and -16.63 ± 0.89 (Z-potential). It is possible to conclude that HIUS treatments affect the secondary and tertiary structure of quinoa proteins, and these changes resulted in an increase of solubility and particle size. HIUS treatment as a new and promising technology that can improve the QP solubility properties and in that way allow its use as an ingredient with a good source of protein to develop different types of beverages/protein sauces.
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Affiliation(s)
- A Vera
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santos Dumont 964, Santiago, Chile
| | - M A Valenzuela
- Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Sergio Livingstone 1007, Santiago, Chile
| | - M Yazdani-Pedram
- Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Sergio Livingstone 1007, Santiago, Chile
| | - C Tapia
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santos Dumont 964, Santiago, Chile.
| | - L Abugoch
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santos Dumont 964, Santiago, Chile.
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Jiang S, Altaf hussain M, Cheng J, Jiang Z, Geng H, Sun Y, Sun C, Hou J. Effect of heat treatment on physicochemical and emulsifying properties of polymerized whey protein concentrate and polymerized whey protein isolate. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.08.028] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Liao ZW, Ye YH, Wang H, Chen Y, Sha XM, Zhang L, Huang T, Hu YM, Tu ZC. The Mechanism of Decreased IgG/IgE-Binding of Ovalbumin by Preheating Treatment Combined with Glycation Identified by Liquid Chromatography and High-Resolution Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:10693-10702. [PMID: 30252462 DOI: 10.1021/acs.jafc.8b04165] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Ovalbumin is one of the most important sensitizing ingredients in allergens of egg albumin, which restricts the application of egg in the field of food processing. Previous research has indicated that glycation could cause the protein to partially expand, which may bring about the destruction of the structural IgG and IgE epitopes and induce the decline of the IgG- and IgE-binding ability of ovalbumin. In this research, the effect of a preheating treatment integrated with glycation on the IgG- and IgE-binding capability and the conformation changes of ovalbumin was studied by detecting the glycated sites and the values of degree of substitution per peptide (DSP) by liquid chromatography and high-resolution mass spectrometry (LC-HRMS). Interestingly, we found that a glycation site (K227) attached by two ribose molecules was detected in glycated ovalbumin with preheating treatment. In addition, a new glycation site (K323) appeared in G-60. The results displayed that preheating treament could strengthen the changes in the secondary and tertiary structure of ovalbumin by enhancing glycation and further reduce the IgG/IgE-binding ability by integrating with glycation because of the cover of IgG and IgE epitopes. Therefore, preheating treatment integrated with glycation may offer a way for ovalbumin to reduce sensitization.
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Affiliation(s)
- Zi-Wei Liao
- State Key Laboratory of Food Science and Technology , Nanchang University , Nanchang , Jiangxi 330047 , China
| | - Yun-Hua Ye
- Engineering Research Center for Freshwater Fish High-Value Utilization of Jiangxi Province, College of Life Science , Jiangxi Normal University , Nanchang , Jiangxi 330022 , China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology , Nanchang University , Nanchang , Jiangxi 330047 , China
| | - Yang Chen
- State Key Laboratory of Food Science and Technology , Nanchang University , Nanchang , Jiangxi 330047 , China
| | - Xiao-Mei Sha
- Engineering Research Center for Freshwater Fish High-Value Utilization of Jiangxi Province, College of Life Science , Jiangxi Normal University , Nanchang , Jiangxi 330022 , China
| | - Lu Zhang
- Engineering Research Center for Freshwater Fish High-Value Utilization of Jiangxi Province, College of Life Science , Jiangxi Normal University , Nanchang , Jiangxi 330022 , China
| | - Tao Huang
- State Key Laboratory of Food Science and Technology , Nanchang University , Nanchang , Jiangxi 330047 , China
| | - Yue-Ming Hu
- State Key Laboratory of Food Science and Technology , Nanchang University , Nanchang , Jiangxi 330047 , China
| | - Zong-Cai Tu
- State Key Laboratory of Food Science and Technology , Nanchang University , Nanchang , Jiangxi 330047 , China
- Engineering Research Center for Freshwater Fish High-Value Utilization of Jiangxi Province, College of Life Science , Jiangxi Normal University , Nanchang , Jiangxi 330022 , China
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Khatkar AB, Kaur A, Khatkar SK, Mehta N. Optimization of processing time, amplitude and concentration for ultrasound-assisted modification of whey protein using response surface methodology. Journal of Food Science and Technology 2018; 55:2298-2309. [PMID: 29892130 DOI: 10.1007/s13197-018-3147-5] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/25/2018] [Accepted: 04/02/2018] [Indexed: 01/18/2023]
Abstract
Response surface methodology was used to optimize processing variable for ultrasound-assisted modification of whey protein. The process was optimized employing Box-Behnken Design with three independent variables i.e. amplitude (20-40%), time (10-20 min) and concentration (10-15%). A second order model was employed to generate response surfaces. Experimental results revealed that analyzed model solutions exhibited the significant influence on various responses signified that the applied statistical model fitted well. The optimized independent variables were found to be 19.77 min time, 20.02% amplitude and 12.78% concentration of feed. The modified whey protein had the solubility, 78.52%; heat stability, 1076.19 s; water solubility index, 92.30%; water holding capacity, 0.469; oil absorption capacity, 1.709; foaming capacity 92.27; foam stability, 27.71 and firmness, 1692.09 g. Analytical response revealed that solubility of modified whey protein exhibited significant positive correlation with water solubility index, emulsion stability index and firmness.
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Affiliation(s)
- Anju Boora Khatkar
- 1Department of Food Science & Technology, Punjab Agricultural University, Ludhiana, 141004 Punjab India
| | - Amarjeet Kaur
- 1Department of Food Science & Technology, Punjab Agricultural University, Ludhiana, 141004 Punjab India
| | - Sunil Kumar Khatkar
- 2Department of Dairy Technology, College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, India
| | - Nitin Mehta
- 3Department of Livestock Products Technology, College of Veterinary Sciences, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, India
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Liu Y, Selig MJ, Yadav MP, Yin L, Abbaspourrad A. Transglutaminase-treated conjugation of sodium caseinate and corn fiber gum hydrolysate: Interfacial and dilatational properties. Carbohydr Polym 2018; 187:26-34. [DOI: 10.1016/j.carbpol.2018.01.034] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2017] [Revised: 12/22/2017] [Accepted: 01/10/2018] [Indexed: 10/18/2022]
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Size Separation Techniques for the Characterisation of Cross-Linked Casein: A Review of Methods and Their Applications. SEPARATIONS 2018. [DOI: 10.3390/separations5010014] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
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Wu X, Liu A, Wang W, Ye R. Improved mechanical properties and thermal-stability of collagen fiber based film by crosslinking with casein, keratin or SPI: Effect of crosslinking process and concentrations of proteins. Int J Biol Macromol 2017; 109:1319-1328. [PMID: 29175523 DOI: 10.1016/j.ijbiomac.2017.11.144] [Citation(s) in RCA: 57] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2017] [Revised: 11/13/2017] [Accepted: 11/22/2017] [Indexed: 01/29/2023]
Abstract
This study utilized three different thermo-stable proteins of casein, keratin and soy protein isolate (SPI) to improve the thermal stabilities and mechanical properties of collagen fiber films using transglutaminase (TGase) crosslinking. The crosslinking greatly enhanced the thermal- stability of collagen fiber films, especially that of the collagen fiber crosslinking with 50% casein composite films, judged from thermogravimetric analysis (TGA). Furthermore, the TGase treatment improved the mechanical properties of the collagen fiber films interms of tensile strength (TS) and elongation at break (EAB). Importantly, a prominent improvement in EAB at wet and heated state was noted when collagen fiber crosslinked with 50% keratin or 50% casein, respectively. Moreover, different addition patterns of proteins in the collagen fiber films offered altered morphology as observed by scanning electron microscopy (SEM). Meanwhile, the conformational changes of the films revealed by fourier transform infrared spectroscopy (FTIR) confirmed a greater stabilization of film in the group of collagen fiber crosslinking with other proteins. In conclusion, the crosslinking action induced by TGase between collagen fiber and higher thermo-stable proteins promoted heat-resistance and mechanical properties of collagen fiber based film.
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Affiliation(s)
- Xiaomeng Wu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Anjun Liu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Wenhang Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Ran Ye
- Department of Biosystems Engineering and Soil Science, University of Tennessee, 2506 E.J. Chapman Drive, Knoxville, TN 37996-4531, United States
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Physicochemical characteristics and antigenicity of whey protein hydrolysates obtained with and without pH control. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2017.02.007] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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46
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Saricay Y, Wierenga PA, de Vries R. Limited changes in physical and rheological properties of peroxidase-cross-linked apo-α-lactalbumin after heat treatment. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.11.045] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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47
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Jiang P, Liu HF, Zhao XH, Ding Q. Physicochemical properties of soybean protein isolate affected by the cross-linking with horseradish peroxidase, glucose oxidase and glucose. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9496-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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48
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Wang KQ, Luo SZ, Zhong XY, Cai J, Jiang ST, Zheng Z. Changes in chemical interactions and protein conformation during heat-induced wheat gluten gel formation. Food Chem 2017; 214:393-399. [DOI: 10.1016/j.foodchem.2016.07.037] [Citation(s) in RCA: 162] [Impact Index Per Article: 23.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2016] [Revised: 05/31/2016] [Accepted: 07/05/2016] [Indexed: 01/29/2023]
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49
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Effect of transglutaminase cross-linking on the conformational and emulsifying properties of peanut arachin and conarachin fractions. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2804-z] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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50
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De Maria S, Ferrari G, Maresca P. Effects of high hydrostatic pressure on the conformational structure and the functional properties of bovine serum albumin. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.11.025] [Citation(s) in RCA: 51] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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