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Bian Y, Chen Y, Zhan L, Guo H, Ke H, Wang Y, Wang Q, Gao Y, Gao Y. Effects of enzyme-induced carbonate precipitation technique on multiple heavy metals immobilization and unconfined compressive strength improvement of contaminated sand. THE SCIENCE OF THE TOTAL ENVIRONMENT 2024; 947:174409. [PMID: 38960158 DOI: 10.1016/j.scitotenv.2024.174409] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/03/2024] [Revised: 06/18/2024] [Accepted: 06/29/2024] [Indexed: 07/05/2024]
Abstract
Enzyme-induced carbonate precipitation (EICP) has been studied in remediation of heavy metal contaminated water or soil in recent years. This paper aims to investigate the immobilization mechanism of Zn2+, Ni2+, and Cr(VI) in contaminated sand, as well as strength enhancement of sand specimens by using EICP method with crude sword bean urease extracts. A series of liquid batch tests and artificially contaminated sand remediation experiments were conducted to explore the heavy metal immobilization efficacy and mechanisms. Results showed that the urea hydrolysis completion efficiency decreased as the Ca2+ concentration increased and the heavy metal immobilization percentage increased with the concentration of Ca2+ and treatment cycles in contaminated sand. After four treatment cycles with 0.5 mol/L Ca2+ added, the immobilization percentage of Zn2+, Ni2+, and Cr(VI) were 99.99 %, 86.38 %, and 75.18 %, respectively. The microscale analysis results presented that carbonate precipitates and metallic oxide such as CaCO3, ZnCO3, NiCO3, Zn(OH)2, and CrO(OH) were generated in liquid batch tests and sand remediation experiments. The SEM-EDS and FTIR results also showed that organic molecules and CaCO3 may adsorb or complex heavy metal ions. Thus, the immobilization mechanism of EICP method with crude sword bean urease can be considered as biomineralization, as well as adsorption and complexation by organic matter and calcium carbonate. The unconfined compressive strength of EICP-treated contaminated sand specimens demonstrated a positive correlation with the increased generation of carbonate precipitates, being up to 306 kPa after four treatment cycles with shear failure mode. Crude sword bean urease with 0.5 mol/L Ca2+ added is recommended to immobilize multiple heavy metal ions and enhance soil strength.
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Affiliation(s)
- Yi Bian
- MOE Key Laboratory of Soft Soils and Geoenvironmental Engineering, Zhejiang University, Hangzhou, China
| | - Yanbo Chen
- MOE Key Laboratory of Soft Soils and Geoenvironmental Engineering, Zhejiang University, Hangzhou, China; Center for Hypergravity Experiment and Interdisciplinary Research, Zhejiang University, Hangzhou, China.
| | - Liangtong Zhan
- MOE Key Laboratory of Soft Soils and Geoenvironmental Engineering, Zhejiang University, Hangzhou, China
| | - Haowen Guo
- Guangzhou Institute of Energy Conversion, Chinese Academy of Sciences (CAS), Guangzhou 510640, PR China
| | - Han Ke
- MOE Key Laboratory of Soft Soils and Geoenvironmental Engineering, Zhejiang University, Hangzhou, China
| | - Yuze Wang
- Department of Ocean Science and Engineering, Southern University of Science and Technology, Shenzhen 518055, China
| | - Qingyang Wang
- MOE Key Laboratory of Soft Soils and Geoenvironmental Engineering, Zhejiang University, Hangzhou, China
| | - Yufeng Gao
- Key Laboratory of Ministry of Education for Geomechanics and Embankment Engineering, Hohai University, Nanjing, China
| | - Yunqi Gao
- Hebei University, No. 180 Wusi Dong Road, Lian Chi District, Baoding City, Hebei Province, China
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2
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Yaputri BP, Bu F, Ismail BP. Salt Solubilization Coupled with Membrane Filtration-Impact on the Structure/Function of Chickpea Compared to Pea Protein. Foods 2023; 12:foods12081694. [PMID: 37107489 PMCID: PMC10137475 DOI: 10.3390/foods12081694] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2023] [Revised: 04/06/2023] [Accepted: 04/11/2023] [Indexed: 04/29/2023] Open
Abstract
The demand for pulse proteins as alternatives to soy protein has been steeply increasing over the past decade. However, the relatively inferior functionality compared to soy protein is hindering the expanded use of pulse proteins, namely pea and chickpea protein, in various applications. Harsh extraction and processing conditions adversely impact the functional performance of pea and chickpea protein. Therefore, a mild protein extraction method involving salt extraction coupled with ultrafiltration (SE-UF) was evaluated for the production of chickpea protein isolate (ChPI). The produced ChPI was compared to pea protein isolate (PPI) produced following the same extraction method in terms of functionality and feasibility of scaling. Scaled-up (SU) ChPI and PPI were produced under industrially relevant settings and evaluated in comparison to commercial pea, soy, and chickpea protein ingredients. Controlled scaled-up production of the isolates resulted in mild changes in protein structural characteristics and comparable or improved functional properties. Partial denaturation, modest polymerization, and increased surface hydrophobicity were observed in SU ChPI and PPI compared to the benchtop counterparts. The unique structural characteristics of SU ChPI, including its ratio of surface hydrophobicity and charge, contributed to superior solubility at both a neutral and acidic pH compared to both commercial soy protein and pea protein isolates (cSPI and cPPI) and significantly outperformed cPPI in terms of gel strength. These findings demonstrated both the promising scalability of SE-UF and the potential of ChPI as a functional plant protein ingredient.
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Affiliation(s)
- Brigitta P Yaputri
- Food Science and Nutrition Department, University of Minnesota, 1334 Eckles Ave, Saint Paul, MN 55108, USA
| | - Fan Bu
- Food Science and Nutrition Department, University of Minnesota, 1334 Eckles Ave, Saint Paul, MN 55108, USA
| | - Baraem P Ismail
- Food Science and Nutrition Department, University of Minnesota, 1334 Eckles Ave, Saint Paul, MN 55108, USA
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3
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Peydayesh M, Bagnani M, Soon WL, Mezzenga R. Turning Food Protein Waste into Sustainable Technologies. Chem Rev 2023; 123:2112-2154. [PMID: 35772093 PMCID: PMC9999431 DOI: 10.1021/acs.chemrev.2c00236] [Citation(s) in RCA: 33] [Impact Index Per Article: 33.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
For each kilogram of food protein wasted, between 15 and 750 kg of CO2 end up in the atmosphere. With this alarming carbon footprint, food protein waste not only contributes to climate change but also significantly impacts other environmental boundaries, such as nitrogen and phosphorus cycles, global freshwater use, change in land composition, chemical pollution, and biodiversity loss. This contrasts sharply with both the high nutritional value of proteins, as well as their unique chemical and physical versatility, which enable their use in new materials and innovative technologies. In this review, we discuss how food protein waste can be efficiently valorized not only by reintroduction into the food chain supply but also as a template for the development of sustainable technologies by allowing it to exit the food-value chain, thus alleviating some of the most urgent global challenges. We showcase three technologies of immediate significance and environmental impact: biodegradable plastics, water purification, and renewable energy. We discuss, by carefully reviewing the current state of the art, how proteins extracted from food waste can be valorized into key players to facilitate these technologies. We furthermore support analysis of the extant literature by original life cycle assessment (LCA) examples run ad hoc on both plant and animal waste proteins in the context of the technologies considered, and against realistic benchmarks, to quantitatively demonstrate their efficacy and potential. We finally conclude the review with an outlook on how such a comprehensive management of food protein waste is anticipated to transform its carbon footprint from positive to negative and, more generally, have a favorable impact on several other important planetary boundaries.
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Affiliation(s)
- Mohammad Peydayesh
- ETH Zurich, Department of Health Sciences and Technology, 8092 Zurich, Switzerland
| | - Massimo Bagnani
- ETH Zurich, Department of Health Sciences and Technology, 8092 Zurich, Switzerland
| | - Wei Long Soon
- ETH Zurich, Department of Health Sciences and Technology, 8092 Zurich, Switzerland.,Center for Sustainable Materials (SusMat), School of Materials Science and Engineering, Nanyang Technological University, 639798 Singapore
| | - Raffaele Mezzenga
- ETH Zurich, Department of Health Sciences and Technology, 8092 Zurich, Switzerland.,Department of Materials, ETH Zurich, 8093 Zurich, Switzerland
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Structure-Function Guided Extraction and Scale-Up of Pea Protein Isolate Production. Foods 2022; 11:foods11233773. [PMID: 36496583 PMCID: PMC9793753 DOI: 10.3390/foods11233773] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2022] [Revised: 11/12/2022] [Accepted: 11/15/2022] [Indexed: 11/25/2022] Open
Abstract
The lack of adequate guidance and control of the extraction conditions as well as the gap between bench- and industrial-scale production, contributes to the poor functionality of commercial pea protein isolate (cPPI). Therefore, pea protein extraction conditions were evaluated and scaled up to maximize protein purity and yield, while maintaining structural integrity, following mild alkaline solubilization with isoelectric precipitation and salt solubilization coupled with membrane filtration. Both extraction methods resulted in high protein yield (>64%) and purity (>87%). Structure-function characterization illustrated the preserved structural integrity of PPI samples and their superior solubility, gelation, and emulsification properties compared to cPPI. Results confirmed, for the first time, that double solubilization at mild pH (7.5) can replace single solubilization at high alkalinity and achieve a similar yield while preserving structural integrity. Additionally, this study demonstrated, the scalability of the benchtop salt extraction coupled with ultrafiltration/diafiltration. Scaling up the production eliminated some structural and functional differences between the salt-extracted PPI and pH-extracted PPI. Scaling-up under mild and controlled conditions resulted in partial denaturation and a low degree of polymerization, coupled with the superior functionality of the produced isolates compared to cPPI. Results of this work can be used as a benchmark to guide the industrial production of functional pea protein ingredients.
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Viana L, English M. The Impact of Dehulling and Germination on the Physiochemical, Protein Solubility and Water and Oil Holding Capacities of Yellow Eye Bean (Phaseolus vulgaris L.) Protein Concentrates. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.855788] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Pulse varieties including Yellow Eye (YE) beans (Phaseolus vulgaris L.) are a rich source of protein (~26.5%) that can be utilized to create value-added protein concentrates. Pre-treatments including dehulling and germination have been shown to be effective at improving the nutritional and functional properties of extracted protein concentrates. However, the composition and functionality of these protein concentrates can vary depending on the pre-treatments and the method of extraction used (salt vs. alkaline). Furthermore, little is known about the impact of combining these different processing methods on the properties of YE bean protein concentrates. The objective of this study was to evaluate how germination and dehulling pre-treatments individually and when combined influence protein extraction efficiency, physiochemical properties (surface hydrophobicity and intrinsic fluorescence), and the functionality (solubility, oil and water holding capacities) of salt and alkaline extracted protein concentrates. Compared to the salt extracted concentrates, the alkaline protein concentrates exhibited higher protein recovery yields (16–23% vs. 43–56%) respectively. Conversely, the salt extracted protein concentrates exhibited superior functional properties as observed by improved water holding capacities and less variation in their solubilities at different pH values (4 to 10). When the pre-treatments were combined, the salt extracted concentrates exhibited improved extraction efficiencies and improved hydrophobicity and intrinsic fluorescence, whereas the opposite trend was observed in the alkaline protein concentrates. These observations were attributed to differences in the protein content and composition of the salt vs. alkaline protein concentrates. Overall, these findings suggest that dehulling and germination are potential processing methods that may be used to improve the physiochemical characteristics of salt extracted protein concentrates from yellow eye beans. Future research may investigate the potential application of these ingredients in different food formulations.
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Influence of selected parameters on DSC characterization of high-protein materials: the case of raw and roasted peanuts. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04042-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Sustainable biopolymer soil stabilization in saline rich, arid conditions: a ‘micro to macro’ approach. Sci Rep 2022; 12:2880. [PMID: 35190551 PMCID: PMC8861022 DOI: 10.1038/s41598-022-06374-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Accepted: 01/21/2022] [Indexed: 12/02/2022] Open
Abstract
Water scarcity in semi-arid/arid regions is driving the use of salt water in mining operations. A consequence of this shift, is the potentially unheeded effect upon Mine Tailing (MT) management. With existing stabilization/solidification methodologies exhibiting vulnerability to MT toxicity and salinity effects, it is essential to explore the scope for more environmentally durable sustainable alternatives under these conditions. Within this study we investigate the effects of salinity (NaCl, 0–2.5 M) and temperatures associated with arid regions (25 °C, 40 °C), on Locust Bean Gum (LB) biopolymer stabilization of MT exemplar and sand (control) soil systems. A cross-disciplinary ‘micro to macro’ pipeline is employed, from a Membrane Enabled Bio-mineral Affinity Screen (MEBAS), to Mineral Binding Characterisation (MBC), leading finally to Geotechnical Verification (GV). As predicted by higher Fe2O3 LB binding affinity in saline in the MEBAS studies, LB with 1.25 M NaCl, results in the greatest soil strength in the MT exemplar after 7 days of curing at 40 °C. Under these most challenging conditions for other soil strengthening systems, an overall UCS peak of 5033 kPa is achieved. MBC shows the critical and direct relationship between Fe2O3-LB in saltwater to be ‘high-affinity’ at the molecular level and ‘high-strength’ achieved at the geotechnical level. This is attributed to biopolymer binding group’s increased availability, with their ‘salting-in’ as NaCl concentrations rises to 1.25 M and then ‘salting-out’ at higher concentrations. This study highlights the potential of biopolymers as robust, sustainable, soil stabilization additives in challenging environments.
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8
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Peng Y, Kyriakopoulou K, Keppler JK, Venema P, van der Goot AJ. Effect of calcium enrichment on the composition, conformation, and functional properties of soy protein. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107191] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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9
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Koysuren B, Oztop MH, Mazi BG. Sesame seed as an alternative plant protein source: A comprehensive physicochemical characterisation study for alkaline, salt and enzyme‐assisted extracted samples. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15229] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Begum Koysuren
- Department of Food Engineering Middle East Technical University Ankara Turkey
| | - Mecit Halil Oztop
- Department of Food Engineering Middle East Technical University Ankara Turkey
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Sitanggang AB, Putri JE, Palupi NS, Hatzakis E, Syamsir E, Budijanto S. Enzymatic Preparation of Bioactive Peptides Exhibiting ACE Inhibitory Activity from Soybean and Velvet Bean: A Systematic Review. Molecules 2021; 26:3822. [PMID: 34201554 PMCID: PMC8270263 DOI: 10.3390/molecules26133822] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Revised: 06/19/2021] [Accepted: 06/21/2021] [Indexed: 12/11/2022] Open
Abstract
The Angiotensin-I-converting enzyme (ACE) is a peptidase with a significant role in the regulation of blood pressure. Within this work, a systematic review on the enzymatic preparation of Angiotensin-I-Converting Enzyme inhibitory (ACEi) peptides is presented. The systematic review is conducted by following PRISMA guidelines. Soybeans and velvet beans are known to have high protein contents that make them suitable as sources of parent proteins for the production of ACEi peptides. Endopeptidase is commonly used in the preparation of soybean-based ACEi peptides, whereas for velvet bean, a combination of both endo- and exopeptidase is frequently used. Soybean glycinin is the preferred substrate for the preparation of ACEi peptides. It contains proline as one of its major amino acids, which exhibits a potent significance in inhibiting ACE. The best enzymatic treatments for producing ACEi peptides from soybean are as follows: proteolytic activity by Protease P (Amano-P from Aspergillus sp.), a temperature of 37 °C, a reaction time of 18 h, pH 8.2, and an E/S ratio of 2%. On the other hand, the best enzymatic conditions for producing peptide hydrolysates with high ACEi activity are through sequential hydrolytic activity by the combination of pepsin-pancreatic, an E/S ratio for each enzyme is 10%, the temperature and reaction time for each proteolysis are 37 °C and 0.74 h, respectively, pH for pepsin is 2.0, whereas for pancreatin it is 7.0. As an underutilized pulse, the studies on the enzymatic hydrolysis of velvet bean proteins in producing ACEi peptides are limited. Conclusively, the activity of soybean-based ACEi peptides is found to depend on their molecular sizes, the amino acid residues, and positions. Hydrophobic amino acids with nonpolar side chains, positively charged, branched, and cyclic or aromatic residues are generally preferred for ACEi peptides.
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Affiliation(s)
- Azis Boing Sitanggang
- Department of Food Science and Technology, Kampus IPB Darmaga, IPB University, Bogor 16680, Indonesia; (J.E.P.); (N.S.P.); (E.S.); (S.B.)
| | - Jessica Eka Putri
- Department of Food Science and Technology, Kampus IPB Darmaga, IPB University, Bogor 16680, Indonesia; (J.E.P.); (N.S.P.); (E.S.); (S.B.)
| | - Nurheni Sri Palupi
- Department of Food Science and Technology, Kampus IPB Darmaga, IPB University, Bogor 16680, Indonesia; (J.E.P.); (N.S.P.); (E.S.); (S.B.)
| | - Emmanuel Hatzakis
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Rd, Columbus, OH 43210, USA;
| | - Elvira Syamsir
- Department of Food Science and Technology, Kampus IPB Darmaga, IPB University, Bogor 16680, Indonesia; (J.E.P.); (N.S.P.); (E.S.); (S.B.)
| | - Slamet Budijanto
- Department of Food Science and Technology, Kampus IPB Darmaga, IPB University, Bogor 16680, Indonesia; (J.E.P.); (N.S.P.); (E.S.); (S.B.)
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11
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Isolation of a Highly Efficient Antigenic-Protein-Degrading Bacillus amyloliquefaciens and Assessment of Its Safety. Animals (Basel) 2020; 10:ani10071144. [PMID: 32640687 PMCID: PMC7401624 DOI: 10.3390/ani10071144] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2020] [Revised: 07/01/2020] [Accepted: 07/03/2020] [Indexed: 12/15/2022] Open
Abstract
Simple Summary Soybean meal (SBM), a byproduct of soybean oil extraction, is a commonly used dietary protein in the poultry and swine feed industries because of its high quality protein and relatively well-balanced amino acids. However, major antigenic proteins in SBM, glycinin and β-conglycinin, can trigger allergic reactions, including intestine villus atrophy and other malabsorption syndromes, in newborn animals. Microbial fermentation is considered an economically viable processing technique to reduce the content of antigenic proteins, and improve the nutritional quality of SBM. The kind of microorganism used in fermentation is one of the major factors affecting the nutritional value of SBM. In this study, a highly efficient Bacillus. amyloliquefaciens strain was successfully isolated with convenient and effective plate tests, and used in a fermentation experiment. Fermentation with B. amyloliquefaciens for 24 h effectively degraded the glycinin and β-conglycinin in SBM, significantly improved the crude protein content and acid soluble protein concentration, and increased the total amino acid content. Furthermore, B. amyloliquefaciens had no adverse effects on animal health. These results indicate that the B. amyloliquefaciens strain isolated in this study is safe for animal use and can be widely used in SBM fermentation. Abstract The aims of this study were to screen and isolate a highly efficient strain from the rumen of a cow that can degrade the antigenic soy proteins in soybean meal (SBM) and improve the nutritional value of SBM by fermenting it with this strain. The safety of this strain was investigated with an acute oral toxicity test. A Bacillus amyloliquefaciens strain was successfully screened with plate tests and fermentation. After solid state fermentation of SBM with B. amyloliquefaciens for 24 h, the amounts of glycinin and β-conglycinin, two major antigenic proteins in SBM, decreased by 92.32% and 85.05%, respectively. The crude protein content in the fermented soybean meal (FSBM) increased by 17.54% compared with that in SBM. Notably, the trichloroacetic-acid-soluble protein (TCA-SP) content, particularly small peptides and free amino acids, was 9.97-fold higher in FSBM than in SBM. The in vitro dry matter digestibility and digestible energy of SBM increased from 62.91% to 72.52% and from 10.42 MJ/kg to 13.37 MJ/kg (dry matter basis), respectively, after fermentation. The acute oral toxicity test suggested that the strain exerted no harmful effects on the relative organ weights, the morphological tissue structure, or the health of mice. These results indicate that the B. amyloliquefaciens strain isolated in this study is a safe strain for animals, and could be used to improve the nutritional quality of SBM by solid-state fermentation.
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Abstract
Food allergy is a public health concern especially after recognizing its constantly increased prevalence and severity. Despite careful reading of food ingredient statements, food allergic individuals may experience reactions caused by "hidden", "masked", or "contaminated" proteins that are known major allergens. Many techniques have been developed to detect even small traces of food allergens, for clinical or laboratory purposes. Enzyme-linked immunosorbent assay (ELISA) is one of the best validated and most routinely used immunoassay in allergy research, in allergy diagnosis in allergy-related quality control in various industries. Although as a technique it has been implemented for the last 45 years, the evolution in biochemistry allowed the development of ultrasensitive ELISA variations that are capable of measuring quantities in the scale of picograms, rendering ELISA attractive, robust, and very famous.
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Affiliation(s)
- George N Konstantinou
- Department of Allergy and Clinical Immunology, 424 General Military Training Hospital, 11 Eleftheriou Venizelou Street, Kalamaria, 55 133, Thessaloniki, Greece.
- Division of Allergy and Immunology, Jaffe Food Allergy Institute, Icahn School of Medicine at Mount Sinai, New York, NY, USA.
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13
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Akbari A, Wu J. An integrated method of isolating napin and cruciferin from defatted canola meal. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.05.046] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Bhowal S, Priyanka BS, Rastogi NK. Mixed reverse micelles facilitated downstream processing of lipase involving water-oil-water liquid emulsion membrane. Biotechnol Prog 2014; 30:1084-92. [DOI: 10.1002/btpr.1941] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2013] [Revised: 05/10/2014] [Indexed: 11/09/2022]
Affiliation(s)
- Saibal Bhowal
- Dept. of Food Engineering; CSIR-Central Food Technological Research Inst.; Mysore Karnataka 570 020 India
| | - B. S. Priyanka
- Dept. of Food Engineering; CSIR-Central Food Technological Research Inst.; Mysore Karnataka 570 020 India
- Academy of Scientific and Innovative Research, CSIR-Central Food Technological Research Inst.; Mysore Karnataka 570 020 India
| | - Navin K. Rastogi
- Dept. of Food Engineering; CSIR-Central Food Technological Research Inst.; Mysore Karnataka 570 020 India
- Academy of Scientific and Innovative Research, CSIR-Central Food Technological Research Inst.; Mysore Karnataka 570 020 India
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15
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Deng K, Huang Y, Hua Y. Isolation of glycinin (11S) from lipid-reduced soybean flour: effect of processing conditions on yields and purity. Molecules 2012; 17:2968-79. [PMID: 22406901 PMCID: PMC6268596 DOI: 10.3390/molecules17032968] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2011] [Revised: 02/27/2012] [Accepted: 03/05/2012] [Indexed: 11/25/2022] Open
Abstract
Defatted soybean flour was treated with hexane and ethanol to reduce lipid content and heated to inactivate lipoxygenase (LOX, linoleate:oxygen reductase; EC 1.13.11.12) to obtain lipid-reduced soybean flour (LRSF). The effects of processing conditions such as pH, reducing agent and storage time on yields and purity of glycinin (11S) were evaluated in the fractionation of soybean glycinin isolated from LRSF. Adjusting the pH of protein extract from 6.2 to 6.6, the yield of glycinin decreased by 16.71%, while the purity of the protein increased by 4.60%. Sulfhydryl and disulfide content of proteins increased by degrees with increasing pH. Compared with dithiothreitol (DTT) or β-mercaptoethanol (ME) as reducing agent, the yield of glycinin was the highest when sodium bisulfite (SBS) was added to the protein extract at pH 6.4. The effect of DTT on yields of glycinin was the lowest of the three kinds of reducing agent. The purity of glycinin was similar when the three kinds of reducing agent were used. These results showed that SBS was the best choice for the isolation of 11S-rich fraction. Prolonging storage time in the precipitation stage, 10 h was the best for yields and purity of glycinin in the experiment, while there was no significant difference at P ≥ 0.05 for total sulfhydryl and disulfide content. The decreased free sulfhydryl content of glycinin indicated that the oxidation of free sulfhydryls and the formation of disulfide bonds occurred when the extraction time was prolonged.
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Affiliation(s)
- Kequan Deng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, China;
| | - Youru Huang
- School of Biological Science and Food Engineering, Changshu Institute of Technology, Changshu 215500, Jiangsu, China;
| | - Yufei Hua
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, China;
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16
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Salas C, Rojas OJ, Lucia LA, Hubbe MA, Genzer J. Adsorption of Glycinin and β-Conglycinin on Silica and Cellulose: Surface Interactions as a Function of Denaturation, pH, and Electrolytes. Biomacromolecules 2012; 13:387-96. [DOI: 10.1021/bm2014153] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Carlos Salas
- Department of Forest
Biomaterials, North Carolina State University, Raleigh, North Carolina 27695-8005, United States
| | - Orlando J. Rojas
- Department of Forest
Biomaterials, North Carolina State University, Raleigh, North Carolina 27695-8005, United States
- Faculty of Chemistry and Materials
Sciences, Department of Forest Products Technology, Aalto University, P.O. Box 16300, FI-00076,
Aalto, Finland
| | - Lucian A. Lucia
- Department of Forest
Biomaterials, North Carolina State University, Raleigh, North Carolina 27695-8005, United States
| | - Martin A. Hubbe
- Department of Forest
Biomaterials, North Carolina State University, Raleigh, North Carolina 27695-8005, United States
| | - Jan Genzer
- Department of Chemical
and Bimolecular Engineering, North Carolina State University, Raleigh, North Carolina 27695-7905,
United States
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17
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Functional and molecular properties of calcium precipitated soy glycinin and the effect of glycation with κ-carrageenan. Food Res Int 2010. [DOI: 10.1016/j.foodres.2010.04.005] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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18
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Nandini K, Rastogi NK. Reverse micellar extraction for downstream processing of lipase: Effect of various parameters on extraction. Process Biochem 2009. [DOI: 10.1016/j.procbio.2009.06.020] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Teng Z, Liu C, Yang X, Li L, Tang C, Jiang Y. Fractionation of Soybean Globulins Using Ca2+ and Mg2+: A Comparative Analysis. J AM OIL CHEM SOC 2009. [DOI: 10.1007/s11746-009-1367-6] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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