1
|
Wang M, Bu G, Zhu T, Liu J, Li M, Rashid MT, Han M. Effects of enzymatic hydrolysis combined with glycation on the emulsification characteristics and emulsion stability of peanut protein isolate. Food Res Int 2024; 192:114722. [PMID: 39147546 DOI: 10.1016/j.foodres.2024.114722] [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: 04/19/2024] [Revised: 06/10/2024] [Accepted: 07/02/2024] [Indexed: 08/17/2024]
Abstract
Peanut protein isolate (PPI) has high nutritional value, but its poor function limits its application in the food industry. In this study, peanut protein isolate was modified by enzymatic hydrolysis combined with glycation. The structure, emulsification and interface properties of peanut protein isolate hydrolysate (HPPI) and dextran (Dex) conjugate (HPPI-Dex) were studied. In addition, the physicochemical properties, rheological properties, and stability of the emulsion were also investigated. The results showed that the graft degree increased with the increase of Dex ratio. Fourier transform infrared spectroscopy (FTIR) confirmed that the glycation of HPPI and Dex occurred. The microstructure showed that the structure of HPPI-Dex was expanded, and the molecular flexibility was enhanced. When the ratio of HPPI to Dex was 1:3, the emulsifying activity and the interface pressure of glycated HPPI reached the highest value, and the emulsifying activity (61.08 m2/g) of HPPI-Dex was 5.28 times that of PPI. The HPPI-Dex stabilized emulsions had good physicochemical properties and rheological properties. In addition, HPPI-Dex stabilized emulsions had high stability under heat treatment, salt ion treatment and freeze-thaw cycle. According to confocal laser scanning microscopy (CLSM), the dispersion of HPPI-Dex stabilized emulsions was better after 28 days of storage. This study provides a theoretical basis for developing peanut protein emulsifier and further expanding the application of peanut protein in food industry.
Collapse
Affiliation(s)
- Meiyue Wang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Guanhao Bu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
| | - Tingwei Zhu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Jia Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Mengyao Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Muhammad Tayyab Rashid
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Mengqing Han
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| |
Collapse
|
2
|
Wang D, Li H, Hou TY, Zhang ZJ, Li HZ. Effects of conjugated interactions between Perilla seed meal proteins and different polyphenols on the structural and functional properties of proteins. Food Chem 2024; 433:137345. [PMID: 37666124 DOI: 10.1016/j.foodchem.2023.137345] [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: 01/06/2023] [Revised: 07/13/2023] [Accepted: 08/28/2023] [Indexed: 09/06/2023]
Abstract
The study aims to perform alkali-induced covalent modification of perilla seed meal protein (PSMP) using different polyphenols: gallic acid (GA), protocatechuic acid (PCA), caffeic acid (CA), apigenin (API) and luteolin (LU). Covalent binding between different polyphenols and PSMP was found to occur, with PSMP-LU showing the highest binding rate of 90.89 ± 1.37 mg/g; the fluorescence spectrum of PSMP-CA showed a maximum blue shift of Δ13.4 nm; the solubility increased from 69.626 ± 1.39 % to 83.102 ± 0.98 %. In order to better understand how these covalent conjugates, stabilize -carotene in emulsions, they were utilized as emulsifiers in an emulsion delivery method. The work further reveals the formation of PSMP-polyphenol conjugates and develops a novel emulsification system to deliver readily decomposable functional factors, providing a potential scenario for the application of PSMP and bioactive conjugates.
Collapse
Affiliation(s)
- Dan Wang
- School of Chemistry and Chemical Engineering, North University of China, Taiyuan 030051, China
| | - He Li
- School of Chemistry and Chemical Engineering, North University of China, Taiyuan 030051, China.
| | - Tian-Yu Hou
- School of Chemistry and Chemical Engineering, North University of China, Taiyuan 030051, China
| | - Zhi-Jun Zhang
- School of Chemistry and Chemical Engineering, North University of China, Taiyuan 030051, China
| | - Hui-Zhen Li
- School of Chemistry and Chemical Engineering, North University of China, Taiyuan 030051, China
| |
Collapse
|
3
|
Zhang Y, Liu M, Ding Y, Wang T, Ma Y, Huang J, He S, Qu Q, Sun F, Lv W, Guo S. Effects of Perilla Seed Meal on Productive Performance, Egg Quality, Antioxidant Capacity and Hepatic Lipid Metabolism of Wenchang Breeder Hens. Animals (Basel) 2023; 13:3587. [PMID: 38003204 PMCID: PMC10668772 DOI: 10.3390/ani13223587] [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: 10/19/2023] [Revised: 11/15/2023] [Accepted: 11/15/2023] [Indexed: 11/26/2023] Open
Abstract
The aim of this study was to investigate the effects of adding perilla seed meal (PSM) to the diet on reproductive performance, egg quality, yolk fatty acids, antioxidant capacity and liver lipid metabolism in breeding hens. A total of 192 31-week-old yellow-feathered hens were randomly divided into 4 treatments with 6 replicates of 8 birds for 8 weeks. The chickens were fed a typical corn-soybean meal diet containing 0% (control), 0.3%, 0.6%, and 1% PSM. The results showed that PSM can change the productivity of laying hens. Adding 0.6% PSM to the feed reduced the mortality rate of chickens. Adding 1% PSM improved the fertilization rate and hatching rate of chickens. Regarding egg quality, the albumen height and Haugh unit were improved in the 0.6% PSM group. The content of MUFAs and PUFAs in the egg yolk was increased in all the PSM groups, while SFAs were only increased in the 0.6% PSM group. Among the indicators related to lipid metabolism, serum GLU decreased in all the PSM groups. The 0.6% PSM group had a reduction in serum and liver TG, as well as reductions in serum LDL-C and ALT. The same results were observed for the abdominal fat percentage in the 0.6% PSM group. Liver lipid metabolism-associated gene expression of FAS and LXRα was decreased in all the PSM groups, and the mRNA expression of ACC and SREBP-1c was significantly reduced in the 0.6% PSM group. HE staining showed that the vacuoles in the liver tissue gradually decreased with increasing PSM doses, especially the 1% PSM dose. Lipid droplets with a similar trend were observed using Oil Red O staining. In the results of the antioxidant capacity test, the serum T-AOC was increased in the 0.6% and 1% PSM groups, and the SOD in both the serum and liver was significantly increased in all the PSM groups. The expression of antioxidant-related genes such as Nrf2, NQO-1, HO-1, CAT and GSH-Px was significantly upregulated in the 1% PSM group. In conclusion, the PSM diet improved the lipid metabolism and antioxidant capacity of breeding hens. PSM reduces mortality and improves fertilization and hatchability in the late laying period of chickens, resulting in greater benefits. We recommend adding 0.6% PSM to layer feed, which improves the physical condition of the hens and brings higher economic benefits.
Collapse
Affiliation(s)
- Yingwen Zhang
- College of Veterinary Medicine, South China Agricultural University, Guangzhou 510642, China; (Y.Z.); (M.L.); (Y.D.); (T.W.); (Y.M.); (J.H.); (S.H.); (Q.Q.)
| | - Mengjie Liu
- College of Veterinary Medicine, South China Agricultural University, Guangzhou 510642, China; (Y.Z.); (M.L.); (Y.D.); (T.W.); (Y.M.); (J.H.); (S.H.); (Q.Q.)
| | - Yiqing Ding
- College of Veterinary Medicine, South China Agricultural University, Guangzhou 510642, China; (Y.Z.); (M.L.); (Y.D.); (T.W.); (Y.M.); (J.H.); (S.H.); (Q.Q.)
| | - Tianze Wang
- College of Veterinary Medicine, South China Agricultural University, Guangzhou 510642, China; (Y.Z.); (M.L.); (Y.D.); (T.W.); (Y.M.); (J.H.); (S.H.); (Q.Q.)
| | - Yimu Ma
- College of Veterinary Medicine, South China Agricultural University, Guangzhou 510642, China; (Y.Z.); (M.L.); (Y.D.); (T.W.); (Y.M.); (J.H.); (S.H.); (Q.Q.)
| | - Jieyi Huang
- College of Veterinary Medicine, South China Agricultural University, Guangzhou 510642, China; (Y.Z.); (M.L.); (Y.D.); (T.W.); (Y.M.); (J.H.); (S.H.); (Q.Q.)
| | - Shiqi He
- College of Veterinary Medicine, South China Agricultural University, Guangzhou 510642, China; (Y.Z.); (M.L.); (Y.D.); (T.W.); (Y.M.); (J.H.); (S.H.); (Q.Q.)
| | - Qian Qu
- College of Veterinary Medicine, South China Agricultural University, Guangzhou 510642, China; (Y.Z.); (M.L.); (Y.D.); (T.W.); (Y.M.); (J.H.); (S.H.); (Q.Q.)
| | - Fenggang Sun
- Guangdong Weilai Biotechnology Co., Ltd., Guangzhou 510000, China
| | - Weijie Lv
- College of Veterinary Medicine, South China Agricultural University, Guangzhou 510642, China; (Y.Z.); (M.L.); (Y.D.); (T.W.); (Y.M.); (J.H.); (S.H.); (Q.Q.)
- Guangdong Technology Research Center for Traditional Chinese Veterinary Medicine and Nature Medicine, Guangzhou 510642, China
- International Institute of Traditional Chinese Veterinary Medicine, Guangzhou 510642, China
| | - Shining Guo
- College of Veterinary Medicine, South China Agricultural University, Guangzhou 510642, China; (Y.Z.); (M.L.); (Y.D.); (T.W.); (Y.M.); (J.H.); (S.H.); (Q.Q.)
- Guangdong Technology Research Center for Traditional Chinese Veterinary Medicine and Nature Medicine, Guangzhou 510642, China
- International Institute of Traditional Chinese Veterinary Medicine, Guangzhou 510642, China
| |
Collapse
|
4
|
Chen J, He J, Zhao Z, Li X, Tang J, Liu Q, Wang H. Effect of heat treatment on the physical stability, interfacial composition and protein-lipid co-oxidation of whey protein isolate-stabilised O/W emulsions. Food Res Int 2023; 172:113126. [PMID: 37689891 DOI: 10.1016/j.foodres.2023.113126] [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: 03/10/2023] [Revised: 06/05/2023] [Accepted: 06/09/2023] [Indexed: 09/11/2023]
Abstract
This work aimed to investigate the effects of heat treatments at different temperatures (60, 70 and 90 °C, expressed as HT-60, HT-70 and HT-90) on interfacial composition and protein-lipid co-oxidation in whey protein isolate (WPI)-stabilised O/W emulsions during storage. Compared with control group, all heated emulsions exhibited weaker physical stability over 10 days of storage, which verified by the increased droplet size, as well as decreased adsorbed protein levels and absolute ζ-potential values. Moreover, proteins recovered from the HT-90 emulsion showed the highest fluorescence intensity and red-shift of the maximum emission wavelength, indicating partial unfolding of the protein structure. Meanwhile, severe changes in protein structure were also observed in the HT-70 and HT-90 emulsions, which clearly verified by the degradation of bovine serum albumin, α-lactalbumin and β-lactoglobulin. Furthermore, HT-70 and HT-90 emulsions showed lower levels of lipid hydroperoxides and thiobarbituric acid reactive substances. In contrast, the recovered proteins were subject to severe oxidative stress as indicated by carbonyl and N'-formyl-L-kynurenine. Hierarchical cluster and correlation analysis implied that the process of protein-lipid co-oxidation is inevitable, but it can be retarded by heat treatment. Our results clearly revealed the relevance among heat treatment, interfacial adsorption property, and the protein-lipid co-oxidation of O/W emulsions.
Collapse
Affiliation(s)
- Jiaxin Chen
- College of Food and Bioengineering, Xihua University, Chengdu, Sichuan 610039, China; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Junjie He
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zihan Zhao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xin Li
- Sharable Platform of Large-Scale Instruments & Equipments, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jie Tang
- College of Food and Bioengineering, Xihua University, Chengdu, Sichuan 610039, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Hui Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| |
Collapse
|
5
|
Shan H, Zhao Q, Guo Y, Gao M, Xu X, McClements DJ, Cao C, Yuan B. Impact of pH on the Formation and Properties of Whey Protein Coronas around TiO 2 Nanoparticles. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:5756-5769. [PMID: 37013898 DOI: 10.1021/acs.jafc.3c00073] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/19/2023]
Abstract
In aqueous media, titanium dioxide (TiO2) nanoparticles can interact with proteins in their environment and form a protein corona. The pH of the aqueous media affects the structure and properties of the protein corona, and currently there is a lack of understanding of the effects of pH on the characteristics of protein coronas. In this study, we examined the impact of pH (2-11) on the structural and physicochemical properties of whey protein coronas formed around TiO2 nanoparticles. The pH of the solution influenced the structure of whey protein molecules, especially around their isoelectric point. Thermogravimetric and quartz crystal microbalance analyses showed that the adsorption capacity of the whey proteins was the largest at their isoelectric points and the lowest under highly acidic or alkaline conditions. The majority of the proteins were tightly bound to the nanoparticle surfaces, forming a hard corona. The influence of solution pH on protein corona properties was mainly attributed to its impact on the electrostatic forces in the system, which impacted the protein conformation and interactions. This study provides useful insights into the influence of pH on the formation and properties of protein coronas around inorganic nanoparticles, which may be important for understanding the gastrointestinal and environmental fates.
Collapse
Affiliation(s)
- Honghong Shan
- School of Life Science, Shaoxing University, Shaoxing 312000, Zhejiang, China
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing 211198, Jiangsu, China
| | - Qiaorun Zhao
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing 211198, Jiangsu, China
| | - Ying Guo
- School of Life Science, Shaoxing University, Shaoxing 312000, Zhejiang, China
| | - Mengchao Gao
- Nanjing Institute for Food and Drug Control, Nanjing 211198, China
| | - Xiao Xu
- School of Life Science, Shaoxing University, Shaoxing 312000, Zhejiang, China
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
| | - Chongjiang Cao
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing 211198, Jiangsu, China
| | - Biao Yuan
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing 211198, Jiangsu, China
| |
Collapse
|
6
|
Burgos-Díaz C, Garrido-Miranda KA, Palacio DA, Chacón-Fuentes M, Opazo-Navarrete M, Bustamante M. Food-Grade Oil-in-Water (O/W) Pickering Emulsions Stabilized by Agri-Food Byproduct Particles. COLLOIDS AND INTERFACES 2023. [DOI: 10.3390/colloids7020027] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
Abstract
In recent years, emulsions stabilized by solid particles (known as Pickering emulsions) have gained considerable attention due to their excellent stability and for being environmentally friendly compared to the emulsions stabilized by synthetic surfactants. In this context, edible Pickering stabilizers from agri-food byproducts have attracted much interest because of their noteworthy benefits, such as easy preparation, excellent biocompatibility, and unique interfacial properties. Consequently, different food-grade particles have been reported in recent publications with distinct raw materials and preparation methods. Moreover, emulsions stabilized by solid particles can be applied in a wide range of industrial fields, such as food, biomedicine, cosmetics, and fine chemical synthesis. Therefore, this review aims to provide a comprehensive overview of Pickering emulsions stabilized by a diverse range of edible solid particles, specifically agri-food byproducts, including legumes, oil seeds, and fruit byproducts. Moreover, this review summarizes some aspects related to the factors that influence the stabilization and physicochemical properties of Pickering emulsions. In addition, the current research trends in applications of edible Pickering emulsions are documented. Consequently, this review will detail the latest progress and new trends in the field of edible Pickering emulsions for readers.
Collapse
|
7
|
Zhou R, Dzomba P, Gwatidzo L. Formulation of a herbal topical cream against Tinea capitis using flavonoids glycosides from Dicerocaryum senecioides and Diospyros mespiliformis. PHYSICAL SCIENCES REVIEWS 2023. [DOI: 10.1515/psr-2022-0273] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/23/2023]
Abstract
Abstract
Topical fungal infections including, Tinea capitis with escalating resistance to conventional therapies are a rising concern globally. Studies have shown substantial in vitro efficacy of plant compounds against fungal pathogens. This study utilized flavonoid glycosides from Dicerocaryum senecioides and Diospyros mespiliformis as active compounds to formulate a topical cream against Tinea capitis. The in vitro test utilized disc diffusion assay prepared from fungal isolates obtained from individuals showing resistance to topical miconazole. Clinical trials were performed using volunteers. Both isolated strains exhibited substantial in vitro susceptibility to the cream formulation with inhibition zones ranging between 10 and 18 mm. MIC values for both test organisms ranged between 85 mg/ml and 120 mg/ml. The cream showed stability both physico-chemically and against microbial contamination. Physicochemical parameters evaluated include colour, pH, appearance, particle size, phase separation, phase inversion, creaming, spread-ability, electrical conductivity and in vitro occlusivity test and were within the accepted range. In limited clinical trials using volunteers, Tinea capitis started disappearing as from day 5 by topically applying the cream twice per day. All the patients were completely healed by the 7th day. The results of the study showed that flavonoid glycosides from D. senecioides and D. mespiliformis are good candidates to be utilized as active natural compounds against Tinea capitis resistant strains. Therefore more clinical trials and structural elucidations are recommended.
Collapse
Affiliation(s)
- Rudo Zhou
- Department of Chemistry , Bindura University of Science Education , Bindura , Zimbabwe
| | - Pamhidzai Dzomba
- Department of Chemistry , Bindura University of Science Education , Bindura , Zimbabwe
| | - Luke Gwatidzo
- Department of Chemistry , Bindura University of Science Education , Bindura , Zimbabwe
| |
Collapse
|
8
|
Lu X, Yin Q, Zheng Z, Mu D, Zhong X, Luo S, Zhao Y. Effect of sodium trimetaphosphate on the physicochemical properties of modified soy protein isolates and its lutein-loaded emulsion. J Food Sci 2023; 88:744-756. [PMID: 36633000 DOI: 10.1111/1750-3841.16446] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 12/10/2022] [Accepted: 12/15/2022] [Indexed: 01/13/2023]
Abstract
Due to people's pursuit of healthy and green life, soy protein isolate (SPI) is occupying a larger and larger market share. However, the low solubility of SPI affects its development in the field of food and medicine. This paper aimed to investigate the effects of sodium trimetaphosphate (STMP) on the functional properties and structures of phosphorylated SPI and its lutein-loaded emulsion. After modification by STMP, the phosphorus content of phosphorylated SPI reached 1.2-3.61 mg/g. Infrared spectrum and X-ray photoelectron spectrum analysis confirmed that PO4 3- had phosphorylation with -OH in serine of SPI molecule. X-ray diffraction analysis showed that phosphorylation destroyed the crystal structure of protein molecules. Zeta potential value of phosphorylated SPI decreased significantly. When STMP addition was 100 g/kg, particle size of protein solution decreased to 203 nm, and solubility increased to 73.5%. Furthermore, emulsifying activity and emulsifying stability increased by 0.51 times and 8 times, respectively. At the same protein concentration (1%-3% [w/w]), lutein-loaded emulsion prepared by phosphorylated SPI had higher absolute potential and smaller particle size. The phosphorylated protein emulsion at 2% concentration had the best emulsion stability after storage for 17 days. PRACTICAL APPLICATION: Phosphorylation significantly improved the emulsifying properties and solubility of SPI. Phosphorylated SPI significantly improved the stability of lutein-loaded emulsion. It provides theoretical basis for the application of phosphorylated SPI as emulsifier in delivery system and broadens the development of lutein in food and medicine field.
Collapse
Affiliation(s)
- Xingxing Lu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Qi Yin
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Zhi Zheng
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Dongdong Mu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Xiyang Zhong
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Shuizhong Luo
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Yanyan Zhao
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| |
Collapse
|
9
|
Yang J, Duan Y, Geng F, Cheng C, Wang L, Ye J, Zhang H, Peng D, Deng Q. Ultrasonic-assisted pH shift-induced interfacial remodeling for enhancing the emulsifying and foaming properties of perilla protein isolate. ULTRASONICS SONOCHEMISTRY 2022; 89:106108. [PMID: 35933969 PMCID: PMC9364021 DOI: 10.1016/j.ultsonch.2022.106108] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/19/2022] [Revised: 07/06/2022] [Accepted: 07/28/2022] [Indexed: 05/07/2023]
Abstract
In order to expand the applications of plant protein in food formulations, enhancement of its functionalities is meaningful. Herein, the effects of ultrasonic (20 KHz, 400 W, 20 min)-assisted pH shift (pH 10 and 12) treatment on the structure, interfacial behaviors, as well as the emulsifying and foaming properties of perilla protein isolate (PPI) were investigated. Results showed that the solubility of PPI treated by ultrasonic-assisted pH shift (named UPPI-10/12) exceeded 90 %, which was at least 2 and 1.4 times that of untreated PPI and ultrasound-based PPI. Meanwhile, UPPI-10/12 possessed higher foamability (increasing by at least 1.2 times) and good emulsifying stability. Ultrasonic-assisted pH shift treatment decomposed large PPI aggregates into tiny particles, evident from the dynamic light scattering (DLS) and atomic force microscopy results. Besides, this approach induced a decrease in α-helix of PPI and an increase in β-sheet, which might result in the exposure of the hydrophobic group on the structural surface of PPI, thus leading to the increase of surface hydrophobicity. The smaller size and higher hydrophobicity endowed UPPI-10/12 faster adsorption rate, tighter interfacial structure, and higher elastic modulus at the air- and oil-water interfaces, evident from the cryo-SEM and interfacial dilatational rheological results. Thus, the emulsifying and foaming properties could evidently enhance. This study demonstrated that ultrasonic-assisted pH shift technique was a simple approach to effectively improve the functional performance of PPI.
Collapse
Affiliation(s)
- Jing Yang
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Oilseeds Processing, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, and Hubei Research Center of Oil and Plant Protein Engineering Technology, Wuhan 430062, Hubei, China; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yuqing Duan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Fang Geng
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China
| | - Chen Cheng
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Oilseeds Processing, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, and Hubei Research Center of Oil and Plant Protein Engineering Technology, Wuhan 430062, Hubei, China
| | - Lei Wang
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Oilseeds Processing, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, and Hubei Research Center of Oil and Plant Protein Engineering Technology, Wuhan 430062, Hubei, China
| | - Jieting Ye
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Oilseeds Processing, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, and Hubei Research Center of Oil and Plant Protein Engineering Technology, Wuhan 430062, Hubei, China
| | - Haihui Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Dengfeng Peng
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Oilseeds Processing, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, and Hubei Research Center of Oil and Plant Protein Engineering Technology, Wuhan 430062, Hubei, China.
| | - Qianchun Deng
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Oilseeds Processing, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, and Hubei Research Center of Oil and Plant Protein Engineering Technology, Wuhan 430062, Hubei, China.
| |
Collapse
|
10
|
Hu N, Zhang K, Li Y, Hou T, Zhang Z, Li H. Glycine betaine enhanced foam separation for recovering and enriching protein from the crude extract of perilla seed meal. Sep Purif Technol 2021. [DOI: 10.1016/j.seppur.2021.118712] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
11
|
Zhao Q, Gu Q, Hong X, Liu Y, Li J. Novel protein-based nanoparticles from perilla oilseed residues as sole Pickering stabilizers for high internal phase emulsions. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111340] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
|
12
|
Nawaz MA, Singh TK, Stockmann R, Jegasothy H, Buckow R. Quality Attributes of Ultra-High Temperature-Treated Model Beverages Prepared with Faba Bean Protein Concentrates. Foods 2021; 10:1244. [PMID: 34070795 PMCID: PMC8226724 DOI: 10.3390/foods10061244] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2021] [Revised: 04/29/2021] [Accepted: 05/28/2021] [Indexed: 11/27/2022] Open
Abstract
The objective of this research was to develop a model faba bean drink with a high concentration of protein (>4% w/w). The protein molecular weights and frequency for both faba and soy were assessed using SDS-PAGE. Results showed similarities in the protein molecular weight of both faba and soy (mainly 11S globulin ~Glycinin and 7S globulin ~β-conglycinin). Thus, faba can be considered as a potential soy replica in plant-based milk beverages. Oil-in-water emulsions (5-8% w/w available protein) were prepared using faba bean protein concentrate (FPC), 1% sunflower oil, and 0.2% sunflower lecithin. These emulsions were used as model beverages and were further investigated for UHT processibility, stability, and physicochemical properties. The physicochemical properties of emulsions at various processing stages viz., coarse emulsification, homogenisation, and UHT, were measured. An increase in the protein concentration and thermal treatment resulted in an increased oil droplet size, coalescence and flocculation, and protein aggregation. Lower protein concentrations viz., 5-6%, showed greater negative ζ-potential, and thereby, high dispersibility through enhanced electrostatic repulsions than those of higher concentrations (7-8%). Furthermore, an increase in protein concentration and UHT treatment resulted in an increased creaming index. In total, 21 different volatile compounds were detected and quantified, representing different chemical classes, namely alcohols, aldehydes, ketones, esters, furan, and acids. These volatiles have major consequences for the overall flavour chemistry of the model beverage product. Overall, this study showed the potential for application of faba bean as a protein source in UHT-treated legume-based beverages and identified areas for further development.
Collapse
Affiliation(s)
- Malik Adil Nawaz
- Commonwealth Scientific and Industrial Research Organisation (CSIRO), Agriculture and Food, 671 Sneydes Road, Private Bag 16, Werribee 3030, Australia; (T.K.S.); (R.S.); (H.J.); (R.B.)
| | - Tanoj Kumar Singh
- Commonwealth Scientific and Industrial Research Organisation (CSIRO), Agriculture and Food, 671 Sneydes Road, Private Bag 16, Werribee 3030, Australia; (T.K.S.); (R.S.); (H.J.); (R.B.)
| | - Regine Stockmann
- Commonwealth Scientific and Industrial Research Organisation (CSIRO), Agriculture and Food, 671 Sneydes Road, Private Bag 16, Werribee 3030, Australia; (T.K.S.); (R.S.); (H.J.); (R.B.)
| | - Hema Jegasothy
- Commonwealth Scientific and Industrial Research Organisation (CSIRO), Agriculture and Food, 671 Sneydes Road, Private Bag 16, Werribee 3030, Australia; (T.K.S.); (R.S.); (H.J.); (R.B.)
| | - Roman Buckow
- Commonwealth Scientific and Industrial Research Organisation (CSIRO), Agriculture and Food, 671 Sneydes Road, Private Bag 16, Werribee 3030, Australia; (T.K.S.); (R.S.); (H.J.); (R.B.)
- Centre for Advanced Food Engineering, School of Chemical and Biomolecular Engineering, The University of Sydney, Darlington 2008, Australia
| |
Collapse
|
13
|
Effect of phospholipids on the physicochemical properties of myofibrillar proteins solution mediated by NaCl concentration. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110895] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
14
|
Zhao Q, Wang L, Hong X, Liu Y, Li J. Structural and functional properties of perilla protein isolate extracted from oilseed residues and its utilization in Pickering emulsions. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106412] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
|
15
|
Sun G, Liu X, McClements DJ, Liu S, Li B, Li Y. Chitin nanofibers improve the stability and functional performance of Pickering emulsions formed from colloidal zein. J Colloid Interface Sci 2021; 589:388-400. [PMID: 33482536 DOI: 10.1016/j.jcis.2021.01.017] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2020] [Revised: 12/29/2020] [Accepted: 01/07/2021] [Indexed: 02/02/2023]
Abstract
There is growing interest in formulating Pickering emulsions from biopolymer particles due to consumer demand for more natural products. Protein-based colloidal particles can be used for this purpose, but they are prone to aggregate at pH values around their isoelectric point (pI), which limits their application. In this study, the possibility of using chitin nanofibers (ChNFs) to improve the pH stability of Pickering emulsions prepared from zein colloidal particles (ZCPs) was investigated. Initially, the morphology and interfacial properties of the complexes formed between ChNFs and ZCPs were studied as a function of pH (3-9). The tendency of the ZCPs to aggregate and sediment at pH ≥ pI was reduced in the presence of ChNFs, which was attributed to the formation of electrostatic complexes. The contact angle of the composite particles could be optimized by altering their composition. For instance, the contact angle increased from 74° for ZCPs to 85° for ZCP/ChNF (5:1 ratio) at pH 6, which improved their tendency to stabilize the oil droplets. Brewster angle microscopy indicated that ZCP/ChNF complexes had rod-like and/or particulate structures at an air-water interface, which were different from those observed in the bulk aqueous phase. Pickering emulsions formed from ZCP/ChNF complexes had better stability than those formed from ZCPs or ChNFs, especially when the pH was close to or greater than the pI. An in vitro digestion study showed that the presence of the interfacial complexes reduced the lipolysis of the oil droplets by about 11% in a simulated gastrointestinal tract. High internal phase Pickering emulsions (HIPPEs) could be formed from ZCP/ChNF complexes at pH ≥ pI, which were able to protect unsaturated lipids from oxidation. Overall, our results show that chitin nanofibers can be used to improve the pH stability of Pickering emulsions formed from colloidal zein, as well as to modulate their functional performance.
Collapse
Affiliation(s)
- Gege Sun
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - XiaoKe Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | | | - Shilin Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China
| | - Yan Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China.
| |
Collapse
|
16
|
Castilla-Archilla J, Papirio S, Lens PN. Two step process for volatile fatty acid production from brewery spent grain: Hydrolysis and direct acidogenic fermentation using anaerobic granular sludge. Process Biochem 2021. [DOI: 10.1016/j.procbio.2020.10.011] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
|
17
|
Han B, Yu B, Liu L, Xiu Y, Wang H. Experimental investigation of the strong stability, antibacterial and anti-inflammatory effect and high bioabsorbability of a perilla oil or linseed oil nanoemulsion system. RSC Adv 2019; 9:25739-25749. [PMID: 35530056 PMCID: PMC9070085 DOI: 10.1039/c9ra03595h] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2019] [Accepted: 08/12/2019] [Indexed: 12/03/2022] Open
Abstract
Perilla oil (PO) and linseed oil (LO) are very rich in nutrients and have great potential market value. Using the Cremophor RH40-Span80 preparation system to make a perilla oil nanoemulsion (PON) or linseed oil nanoemulsion (LON) can improve the bioavailability and stability of these oils. The effect of different reaction conditions on the stability of the emulsion was investigated. The results showed that the PON and LON have good stability at pH ≥ 7, different storage temperatures (4 °C, 25 °C, 37 °C and 55 °C) and different NaCl concentrations (0, 2, 4, 6, 8 M). Meanwhile, it was found that the content of the lipid peroxidation product malondialdehyde (MDA) in the nanoemulsion did not change significantly over 7 days, further demonstrating the stability of the nanoemulsion. Through anti-inflammatory and antibacterial tests, it was found that the PON and LON have an effective inhibitory effect on inflammation; moreover, the PON inhibits the growth of Escherichia coli, Salmonella enteritidis and Pseudomonas tolaasii, and the LON has an inhibitory effect on Staphylococcus aureus and Pseudomonas tolaasii (inhibition zone > 10 mm). In addition, we found that there were no pathological differences in the heart, liver, spleen and kidney of Kunming mice between the PO and PON groups and the LO and LON groups. Furthermore, after intraperitoneal injection of P 407 into mice, the comparison between PON and PO and between LON and LO showed that the blood lipid levels of the mice in the PON and LON treatment groups increased, indicating that the absorption capacity of the small intestine of the mice for the PON and LON was enhanced. Therefore, the preparation of the PON and LON has good development prospects and opens up opportunities in the development of the food industry. Strong stability, antibacterial, anti-inflammatory effect and high bioabsorbability of a perilla oil or linseed oil nanoemulsion system.![]()
Collapse
Affiliation(s)
- Baoqing Han
- College of Food Sciences and Engineering
- Jilin University
- Changchun 130062
- China
| | - Biao Yu
- Jilin Provincial Key Laboratory of Animal Embryo Engineering
- College of Animal Sciences
- Jilin University
- Changchun 130062
- China
| | - Lu Liu
- College of Food Sciences and Engineering
- Jilin University
- Changchun 130062
- China
| | - Yi Xiu
- College of Food Sciences and Engineering
- Jilin University
- Changchun 130062
- China
| | - Hongsu Wang
- College of Food Sciences and Engineering
- Jilin University
- Changchun 130062
- China
| |
Collapse
|