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Liu Y, Guo X, Liu T, Fan X, Yu X, Zhang J. Study on the structural characteristics and emulsifying properties of chickpea protein isolate-citrus pectin conjugates prepared by Maillard reaction. Int J Biol Macromol 2024; 264:130606. [PMID: 38447830 DOI: 10.1016/j.ijbiomac.2024.130606] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Revised: 02/15/2024] [Accepted: 02/28/2024] [Indexed: 03/08/2024]
Abstract
Chickpea protein isolate (CPI) typically exhibits limited emulsifying properties under various food processing conditions, including pH variations, different salt concentrations, and elevated temperatures, which limits its applications in the food industry. In this study, CPI-citrus pectin (CP) conjugates were prepared through the Maillard reaction to investigate the influence of various CP concentrations on the structural and emulsifying properties of CPI. With the CPI/CP ratio of 1:2, the degree of graft reached 35.54 %, indicating the successful covalent binding between CPI and CP. FT-IR and intrinsic fluorescence spectroscopy analyses revealed alterations in the secondary and tertiary structures of CPI after glycosylation modification. The solubility of CPI increased from 81.39 % to 89.59 % after glycosylation. Moreover, freshly prepared CPI emulsions showed an increase in interfacial protein adsorption (70.33 % to 92.71 %), a reduction in particle size (5.33 μm to 1.49 μm), and a decrease in zeta-potential (-34.9 mV to -52.5 mV). Simultaneously, the long-term stability of the emulsions was assessed by employing a LUMiSizer stability analyzer. Furthermore, emulsions prepared with CPI:CP 1:2 exhibited excellent stability under various environmental stressors. In conclusion, the results of this study demonstrate that the glycosylation is a valuable approach to improve the emulsifying properties of CPI.
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Affiliation(s)
- Yibo Liu
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China; Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), Shihezi, Xinjiang 832003, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi, Xinjiang 832003, China
| | - Xiaobing Guo
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China; Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), Shihezi, Xinjiang 832003, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi, Xinjiang 832003, China.
| | - Ting Liu
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China; Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), Shihezi, Xinjiang 832003, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi, Xinjiang 832003, China
| | - Xuemei Fan
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China; Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), Shihezi, Xinjiang 832003, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi, Xinjiang 832003, China
| | - Xiyu Yu
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China; Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), Shihezi, Xinjiang 832003, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi, Xinjiang 832003, China
| | - Jian Zhang
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China; Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), Shihezi, Xinjiang 832003, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi, Xinjiang 832003, China.
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Wang X, Han M, Zou L, Huang Z, Dong W, Fan J, Huang A. Preparation and characterization of Pickering emulsion with directionally embedded antimicrobial peptide MOp2 and its preservation effect on grass carp. Curr Res Food Sci 2023; 7:100569. [PMID: 37664003 PMCID: PMC10474363 DOI: 10.1016/j.crfs.2023.100569] [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: 03/27/2023] [Revised: 08/11/2023] [Accepted: 08/17/2023] [Indexed: 09/05/2023] Open
Abstract
The peptide MOp2 obtained from Moringa oleifera seeds showed good antimicrobial activity. However, the stability of its activity has not yet been studied. In the present study, MOp2-loaded thiolated chitosan-stabilized (CMOp2) Pickering emulsion was prepared and applied to prolong the shelf life of grass carp. The encapsulation rate of MOp2 was 57.7% in CMOp2. In addition, the effects of different concentrations of CMOp2 solid particles and pH on droplet size, zeta optional and storage stability of Pickering emulsions were evaluated; the best condition for preparing Pickering emulsion through experiment was 1.75% CMOp2 solid particles at pH 9.5. Moreover, morphological observations and rheological analysis indicated that Pickering emulsions were considered a water-in-oil emulsion with typical non-Newtonian fluid characteristics. Furthermore, the prepared Pickering emulsion could significantly inhibit the growth of Escherichia coli and Staphylococcus aureus. Besides, Pickering emulsion effectively prevented spoilage of grass carp, and the Pickering emulsion-treated group reduced its pH, TVB-N and color values, inhibited microbial growth, and extended shelf life to 9 day at the storage of 4 °C. Overall, the present findings provide a reference for the application of MOp2-loaded Pickering emulsions in food preservation.
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Affiliation(s)
| | | | | | - Zhiyuan Huang
- College of Food Science & Technology, Yunnan Agricultural University, Kunming, 650201, Yunnan, China
| | - Wenming Dong
- College of Food Science & Technology, Yunnan Agricultural University, Kunming, 650201, Yunnan, China
| | - Jiangping Fan
- College of Food Science & Technology, Yunnan Agricultural University, Kunming, 650201, Yunnan, China
| | - Aixiang Huang
- College of Food Science & Technology, Yunnan Agricultural University, Kunming, 650201, Yunnan, China
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Ma Y, Zhang J, He J, Xu Y, Guo X. Effects of high-pressure homogenization on the physicochemical, foaming, and emulsifying properties of chickpea protein. Food Res Int 2023; 170:112986. [PMID: 37316018 DOI: 10.1016/j.foodres.2023.112986] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 05/11/2023] [Accepted: 05/15/2023] [Indexed: 06/16/2023]
Abstract
In order to expand the utilization of chickpeas in various food products, this study investigated the effects of different homogenization pressures (0-150 MPa) and cycles (1-3) on the physicochemical, and functional properties of chickpea protein. After high-pressure homogenization (HPH) treatment, hydrophobic groups and sulfhydryl groups of chickpea protein was exposed which increased its surface hydrophobicity and decreased its total sulfhydryl content. SDS-PAGE analysis showed that the molecular weight of modified chickpea protein remained unchanged. The particle size and turbidity of chickpea protein significantly decreased with an increase in homogenization pressure and cycles. Furthermore, the solubility, foaming, and emulsifying properties of chickpea protein were all enhanced by HPH treatment. In addition, the emulsions prepared by modified chickpea protein showed better stability capacity due to its smaller particle size and higher zeta potential. Therefore, HPH might be an effective technique to improve the functional properties of chickpea protein.
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Affiliation(s)
- Yigang Ma
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Jian Zhang
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Jinmeng He
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Yingjie Xu
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Xiaobing Guo
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China.
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Cabrita M, Simões S, Álvarez‐Castillo E, Castelo‐Branco D, Tasso A, Figueira D, Guerrero A, Raymundo A. Development of innovative clean label emulsions stabilized by vegetable proteins. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15963] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Marta Cabrita
- LEAF – Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa Tapada da Ajuda 1349‐017 Lisboa Portugal
| | - Sara Simões
- LEAF – Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa Tapada da Ajuda 1349‐017 Lisboa Portugal
| | - Estefanía Álvarez‐Castillo
- Departamento de Ingeniería Química Universidad de Sevilla, Escuela Politécnica Superior Calle Virgen de África, 7 41011 Sevilla Spain
| | | | - Ana Tasso
- Mendes Gonçalves SA, Zona Industrial lote 6, 2154‐909 Golegã Portugal
| | - Diogo Figueira
- Mendes Gonçalves SA, Zona Industrial lote 6, 2154‐909 Golegã Portugal
| | - Antonio Guerrero
- Departamento de Ingeniería Química Universidad de Sevilla, Escuela Politécnica Superior Calle Virgen de África, 7 41011 Sevilla Spain
| | - Anabela Raymundo
- LEAF – Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa Tapada da Ajuda 1349‐017 Lisboa Portugal
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Kang S, Zhang J, Guo X, Lei Y, Yang M. Effects of Ultrasonic Treatment on the Structure, Functional Properties of Chickpea Protein Isolate and Its Digestibility In Vitro. Foods 2022; 11:foods11060880. [PMID: 35327302 PMCID: PMC8954619 DOI: 10.3390/foods11060880] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 03/06/2022] [Accepted: 03/18/2022] [Indexed: 01/27/2023] Open
Abstract
This study evaluated the effects of different levels of ultrasonic power (200, 400, 600 W) and treatment time (0, 10, 15 and 30 min) on the structure, emulsification characteristics, and in vitro digestibility of chickpea protein isolate (CPI). The changes in surface hydrophobicity of CPI indicated that ultrasound treatment exposed more hydrophobic amino acid residues. The analysis of sulfhydryl content and zeta potential showed that ultrasound caused the disulfide bond of CPI to be opened, releasing more negatively charged groups, and the solution was more stable. In addition, Fourier Transform Infrared Spectroscopy (FT-IR) and intrinsic fluorescence spectroscopy showed that ultrasound changes the secondary and tertiary structure of CPI, which is due to molecular expansion and stretching, exposing internal hydrophobic groups. The emulsification and foaming stability of CPI were significantly improved after ultrasonic treatment. Ultrasonic treatment had a minor effect on the solubility, foaming capacity and in vitro digestibility of CPI. All the results revealed that the ultrasound was a promising way to improve the functional properties of CPI.
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Coache D, Friciu M, Roullin VG, Boulé M, Forest JM, Leclair G. Stability evaluation of compounded clonidine hydrochloride oral liquids based on a solid-phase extraction HPLC-UV method. PLoS One 2021; 16:e0260279. [PMID: 34847160 PMCID: PMC8631633 DOI: 10.1371/journal.pone.0260279] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2021] [Accepted: 11/05/2021] [Indexed: 11/18/2022] Open
Abstract
The present study aimed to assess the stability of clonidine hydrochloride oral liquids (20-μg/mL) prepared from two different generic tablets in Ora-Blend and stored in amber plastic bottles. Physical and chemical stabilities were evaluated over a period of 90 days at 25°C. Analytical challenges were overcome with the development of a new extraction procedure based on solid phase extraction to ensure efficient clonidine hydrochloride quantification. The absence of physical instabilities, evaluated by qualitative and quantitative measurements (static multiple light scattering), as well as the absence of chemical instabilities, evidenced by a stability-indicating HPLC-UV method, confirmed that a beyond-use date of 90 days was appropriate for these compounded oral liquids.
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Affiliation(s)
- Daphné Coache
- Faculty of Pharmacy, Université de Montréal, Montréal, Québec, Canada
| | - Mihaela Friciu
- Faculty of Pharmacy, Université de Montréal, Montréal, Québec, Canada
| | - V. Gaëlle Roullin
- Faculty of Pharmacy, Université de Montréal, Montréal, Québec, Canada
| | - Marianne Boulé
- Sainte-Justine University Hospital Center, Montréal, Québec, Canada
| | - Jean-Marc Forest
- Sainte-Justine University Hospital Center, Montréal, Québec, Canada
| | - Grégoire Leclair
- Faculty of Pharmacy, Université de Montréal, Montréal, Québec, Canada
- * E-mail:
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Protein isolates from Cajanus cajan L. as surfactant for o:w emulsions: pH and ionic strength influence on protein structure and emulsion stability. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101159] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Felix M, Cermeño M, FitzGerald RJ. Influence of Hydrolysis on the Bioactive Properties and Stability of Chickpea-Protein-Based O/W Emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:10118-10127. [PMID: 32815360 DOI: 10.1021/acs.jafc.0c02427] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
This study evaluated the effect of enzymatic hydrolysis on the emulsion microstructure and bioactive properties of oil-in-water emulsions generated using chickpea protein concentrate (CP) and its 10 and 210 min Alcalase CP hydrolysates (CPH10 and CPH210, respectively) at three pH values (2.5, 5.0, and 7.5). Chromatographic profiles demonstrated CP protein breakdown following hydrolysis. Increasing the degree of hydrolysis resulted in increased emulsion droplet size and decreased viscoelastic moduli. The antioxidant capacities of the emulsions generated with CPH10 and CPH210 increased significantly compared to those generated with CP and were pH-dependent. Both angiotensin-converting enzyme and dipeptidyl peptidase-IV inhibitory activities were significantly increased in emulsions stabilized with CPH210; however, these results were also pH-dependent. In vitro gastrointestinal digestion of the emulsions resulted in a significant increase in all bioactivities. These results demonstrate the potential for enzymatic hydrolysis to beneficially modulate the emulsifying and bioactive properties of CP proteins.
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Affiliation(s)
- Manuel Felix
- Department of Biological Sciences, School of Natural Sciences, University of Limerick, Limerick V94 T9PX, Ireland
- Departamento de Ingenieria Química, Escuela Politécnica Superior, Universidad de Sevilla, Sevilla 41011, Spain
| | - Maria Cermeño
- Department of Biological Sciences, School of Natural Sciences, University of Limerick, Limerick V94 T9PX, Ireland
| | - Richard J FitzGerald
- Department of Biological Sciences, School of Natural Sciences, University of Limerick, Limerick V94 T9PX, Ireland
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A Comprehensive Approach from Interfacial to Bulk Properties of Legume Protein-Stabilized Emulsions. FLUIDS 2019. [DOI: 10.3390/fluids4020065] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The correlation between interfacial properties and emulsion microstructure is a topic of special interest that has many industrial applications. This study deals with the comparison between the rheological properties of oil-water interfaces with adsorbed proteins from legumes (chickpea or faba bean) and the properties of the emulsions using them as the only emulsifier, both at microscopic (droplet size distribution) and macroscopic level (linear viscoelasticity). Two different pH values (2.5 and 7.5) were studied as a function of storage time. Interfaces were characterized by means of dilatational and interfacial shear rheology measurements. Subsequently, the microstructure of the final emulsions obtained was evaluated thorough droplet size distribution (DSD), light scattering and rheological measurements. Results obtained evidenced that pH value has a strong influence on interfacial properties and emulsion microstructure. The best interfacial results were obtained for the lower pH value using chickpea protein, which also corresponded to smaller droplet sizes, higher viscoelastic moduli, and higher emulsion stability. Thus, results put forward the relevance of the interfacial tension values, the adsorption kinetics, the viscoelastic properties of the interfacial film, and the electrostatic interactions among droplets, which depend on pH and the type of protein, on the microstructure, rheological properties, and stability of legume protein-stabilized emulsions.
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