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Zhang W, Guan H, Huang D, Zou H, Li D. Effects of preheating temperatures on
β
‐lactoglobulin structure and binding interaction with dihydromyricetin. EFOOD 2022. [DOI: 10.1002/efd2.30] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
Affiliation(s)
- Wenyuan Zhang
- College of Food Science and Engineering, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes Shandong Agricultural University Taian China
| | - Hui Guan
- College of Food Science and Engineering, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes Shandong Agricultural University Taian China
| | - Dongjie Huang
- College of Food Science and Engineering, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes Shandong Agricultural University Taian China
| | - Hui Zou
- College of Food Science and Engineering, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes Shandong Agricultural University Taian China
| | - Dapeng Li
- College of Food Science and Engineering, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes Shandong Agricultural University Taian China
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Fei S, Zhou J, Wu Y, Tong P, Gao J, Chen H, Li X. Change in conformational, digestive and immunological characteristics of bovine allergen β-lactoglobulin induced by metal ions in combination with heating. Food Chem 2021; 364:130030. [PMID: 34198035 DOI: 10.1016/j.foodchem.2021.130030] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2019] [Revised: 05/05/2021] [Accepted: 05/06/2021] [Indexed: 10/21/2022]
Abstract
Aggregation of bovine β-lactoglobulin is affected easily by external factors. In this study, effects of metal ions combining with temperature on aggregation of β-lactoglobulin were explored. The conformational characteristics of aggregates were detected by environment scanning electron microscope, CD spectrum and free sulfhydryl group, respectively. Digestive and immunological characteristics were assessed by simulated digestion in vitro and ELISA respectively. The results showed that the morphology of β-lactoglobulin aggregates became more amorphous in Cu2+ and Mg2+ treated samples and more constricted in Zu2+-induced protein. Among them, Cu2+ altered the secondary structure of β-lactoglobulin aggregates and free sulfhydryl content most as well as that in gastric digestion. However, all ion-treated groups had similar digestive stability in intestinal digestion. Specially, Ca2+ and Mg2+ made the antigenicity and potential allergenicity of β-lactoglobulin aggregates decrease, which helps us understand the role of metal ions in immunological characteristics.
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Affiliation(s)
- Shuangwen Fei
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, PR China; School of Food Science and Technology, Nanchang University, Nanchang 330047, PR China
| | - Jianwen Zhou
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, PR China; School of Food Science and Technology, Nanchang University, Nanchang 330047, PR China
| | - Yong Wu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, PR China; School of Food Science and Technology, Nanchang University, Nanchang 330047, PR China
| | - Ping Tong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, PR China
| | - Jingyan Gao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, PR China; School of Food Science and Technology, Nanchang University, Nanchang 330047, PR China
| | - Hongbing Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, PR China; Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, PR China
| | - Xin Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, PR China; School of Food Science and Technology, Nanchang University, Nanchang 330047, PR China.
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Petit J, Moreau A, Ronse G, Debreyne P, Bouvier L, Blanpain-Avet P, Jeantet R, Delaplace G. Role of Whey Components in the Kinetics and Thermodynamics of β-Lactoglobulin Unfolding and Aggregation. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1726-x] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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β-lactoglobulin denaturation, aggregation, and fouling in a plate heat exchanger: Pilot-scale experiments and dimensional analysis. Chem Eng Sci 2013. [DOI: 10.1016/j.ces.2013.06.045] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Woo HD, Moon TW, Gunasekaran S, Ko S. Determining the gelation temperature of β-lactoglobulin using in situ microscopic imaging. J Dairy Sci 2013; 96:5565-74. [DOI: 10.3168/jds.2013-6786] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2013] [Accepted: 06/09/2013] [Indexed: 11/19/2022]
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Lefebvre F, Petit J, Nassar G, Debreyne P, Delaplace G, Nongaillard B. Inline high frequency ultrasonic particle sizer. THE REVIEW OF SCIENTIFIC INSTRUMENTS 2013; 84:075101. [PMID: 23902100 DOI: 10.1063/1.4811847] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
This paper reports the development of a new method of particle sizing in a liquid. This method uses high frequency focused ultrasounds to detect particles crossing the focal zone of an ultrasonic sensor and to determine their size distribution by processing the reflected echoes. The major advantage of this technique compared to optical sizing methods is its ability to measure the size of particles suspended in an opaque liquid without any dedicated sample preparation. Validations of ultrasonic measurements were achieved on suspensions of polymethyl methacrylate beads in a size range extending from a few micrometer to several hundred micrometer with a temporal resolution of 1 s. The inline detection of aggregate formation was also demonstrated.
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Affiliation(s)
- F Lefebvre
- IEMN, UMR8520 Département d'Opto-Acousto-Electronique, Université de Valenciennes, LeMont Houy, 59313 Valenciennes Cedex, France
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