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Chai J, Zhao X, Xu Y, Xu X. An unfolding/aggregation kinetic instructed rational design towards improving graft degree of glycation for myofibrillar protein. Food Chem 2024; 446:138876. [PMID: 38432134 DOI: 10.1016/j.foodchem.2024.138876] [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: 12/07/2023] [Revised: 01/10/2024] [Accepted: 02/25/2024] [Indexed: 03/05/2024]
Abstract
Glycation is an effective strategy for the application of myofibrillar protein (MP) in beverage formulas by improving water solubility. In conventional glycation, the efficiency was limited as MP-saccharides conjugates mostly produced at low temperature due to thermosensitivity. This study was aimed to explore unfolding/aggregation kinetics of MP, including aggregate behavior, structural characteristics, and micromorphology, which guided the selection of temperature for glycation. It was shown that 40 °C/47.5 °C were critical temperature for MP unfolding/aggregation, respectively. Accordingly, an innovative technology of glycation (cyclic continuous glycation, CCG) was established by combining such temperatures. The results confirmed that cyclic continuous heating (CCH) inhibited excessive exposure of sulfhydryl and hydrophobic groups impeding protein aggregation. Importantly, it was revealed that rational designed CCG promoted covalent binding of MP to glucose by regulating unfolding-aggregation balance, exhibiting higher glycation degree. Overall, CCG-modified MP is expected to motivate the application of meat proteins in food formulations.
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Affiliation(s)
- Jiale Chai
- Key Laboratory of Meat Processing, Ministry of Agriculture, State Key Lab of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Xue Zhao
- Key Laboratory of Meat Processing, Ministry of Agriculture, State Key Lab of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
| | - Yujuan Xu
- Key Laboratory of Meat Processing, Ministry of Agriculture, State Key Lab of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Xinglian Xu
- Key Laboratory of Meat Processing, Ministry of Agriculture, State Key Lab of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
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Tian Y, Sun F, Wang Z, Yuan C, Wang Z, Guo Z, Zhou L. Research progress on plant-based protein Pickering particles: Stabilization mechanisms, preparation methods, and application prospects in the food industry. Food Chem X 2024; 21:101066. [PMID: 38268843 PMCID: PMC10806259 DOI: 10.1016/j.fochx.2023.101066] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2023] [Revised: 12/08/2023] [Accepted: 12/11/2023] [Indexed: 01/26/2024] Open
Abstract
At present, there have been many research articles reporting that plant-based protein Pickering particles from different sources are used to stabilize Pickering emulsions, but the reports of corresponding review articles are still far from sufficient. This study focuses on the research hotspots and related progress on plant-based protein Pickering particles in the past five years. First, the article describes the mechanism by which Pickering emulsions are stabilized by different types of plant-based protein Pickering particles. Then, the extraction, preparation, and modification methods of various plant-based protein Pickering particles are highlighted to provide a reference for the development of greener and more efficient plant-based protein Pickering particles. The article also introduces some of the most promising applications of Pickering emulsions stabilized by plant-based protein Pickering particles in the food field. Finally, the paper also discusses the potential applications and challenges of plant-based protein Pickering particles in the food industry.
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Affiliation(s)
- Yachao Tian
- College of Food and Health, Beijing Technology and Business University, Beijing 100048, China
- School of Food Science and Engineering, Qilu University of Technology, Jinan, Shandong 250353, China
| | - Fuwei Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zhuying Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Chao Yuan
- School of Food Science and Engineering, Qilu University of Technology, Jinan, Shandong 250353, China
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zengwang Guo
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Linyi Zhou
- College of Food and Health, Beijing Technology and Business University, Beijing 100048, China
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Wang Z, Sun F. Effects of Processing Technology on Protein Separation, Quality, and Functional Characteristics. Foods 2023; 12:3841. [PMID: 37893735 PMCID: PMC10606901 DOI: 10.3390/foods12203841] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2023] [Revised: 10/19/2023] [Accepted: 10/19/2023] [Indexed: 10/29/2023] Open
Abstract
Proteins provide the material foundation of all life activities and play an important role in the physiological and biochemical metabolism of the human body [...].
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Affiliation(s)
- Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China;
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