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Yu J, Wang Y, Yu G, Cao X, Ma Z, Xue Y, Xue C. Elucidating the formation of the uniform "glass-like" texture in dried-bonito during processing based on microstructure and protein properties. Food Chem 2024; 457:139843. [PMID: 38955120 DOI: 10.1016/j.foodchem.2024.139843] [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: 03/15/2024] [Revised: 05/12/2024] [Accepted: 05/24/2024] [Indexed: 07/04/2024]
Abstract
Dried-bonito (Katsuobushi) exhibits a unique uniform "glass-like" texture after traditional smoke-drying. Herein, we developed a novel processing method for dried-bonito and elucidated the mechanism of transformation of loose muscle into a "glass-like" texture in terms of texture, microstructure, and protein properties. Our findings showed that the unfolding and aggregation of proteins after thermal induction was a key factor in shaping the "glass-like" texture in bonito muscle. During processing, myofibrils aggregated, the originally alternating thick and thin filaments contracted laterally and aligned into a straight line, and protein cross-linking increased. Secondary structural analysis revealed a reduction in unstable β-turn content from 26.28% to 15.06%. Additionally, an increase in the content of SS bonds was observed, and the conformation changed from g-g-t to a stable g-g-g conformation, enhanced protein conformational stability. Taken together, our findings provide a theoretical basis for understanding the mechanism of formation of the uniform "glass-like" texture in dried-bonito.
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Affiliation(s)
- Jing Yu
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering/Sanya Ocean Institute, Ocean University of China, Qingdao/Sanya 266003/572000, PR China
| | - Yuhan Wang
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering/Sanya Ocean Institute, Ocean University of China, Qingdao/Sanya 266003/572000, PR China
| | - Gang Yu
- Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya 572018, PR China; Sanya Tropical Fisheries Research Institute, Sanya 572018, PR China.
| | - Xinpeng Cao
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering/Sanya Ocean Institute, Ocean University of China, Qingdao/Sanya 266003/572000, PR China
| | - Zhenhua Ma
- Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya 572018, PR China; Sanya Tropical Fisheries Research Institute, Sanya 572018, PR China
| | - Yong Xue
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering/Sanya Ocean Institute, Ocean University of China, Qingdao/Sanya 266003/572000, PR China.
| | - Changhu Xue
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering/Sanya Ocean Institute, Ocean University of China, Qingdao/Sanya 266003/572000, PR China
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Liu Y, Yuan R, Jiang L, Qi M, Li H, Chen S, Ma C, Wang C. Extrusion modification of prolamins from distiller's grains to facilitate the construction of biopolymer films. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:5565-5576. [PMID: 38372364 DOI: 10.1002/jsfa.13391] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 11/23/2023] [Accepted: 02/12/2024] [Indexed: 02/20/2024]
Abstract
BACKGROUND Distiller's grains (DGs), which are rich in natural ingredients such as prolamins, are often used as low-value feed or discarded directly, resulting in great environmental pollution and resource waste. Prolamins from DGs (PDGs) were found to be a potential material for the construction of biopolymer films due to their good film-forming properties. In this study, extrusion processing was conducted to modify the physicochemical and structural properties of PDGs to facilitate the construction of biopolymer films with superior characteristics. RESULTS Results indicated that extrusion led to improved solubility (17.91% to 39.95%) and increased disulfide bonds (1.46 to 6.13 μmol g-1) in PDGs. The total and sulfur amino acid contents of extruded PDGs were increased by 13.26% and 38.83%, respectively. New aggregation patterns were formed after extrusion according to the results of scanning electron microscopy, Fourier transform infrared spectroscopy and X-ray diffraction. Extrusion resulted in reduced surface hydrophobicity of PDGs (10 972 to 3632), sufficient evidence for which could be also found from structure analyses of PDGs. Finally, PDGs extruded at 110 °C were found to facilitate the forming of biopolymer films with superior mechanical properties, water resistance and thermal stability. CONCLUSIONS Physicochemical and structural properties of PDGs were effectively modified by extrusion processing, and extrusion modification of PDGs could be a great way to facilitate the construction of biopolymer films with superior characteristics. It could provide more possibilities to extend the applications of DGs to alleviate the problems of environmental pollution and resource waste. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Yao Liu
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Ruoyun Yuan
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Lijun Jiang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Mingming Qi
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Hongjun Li
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Shanfeng Chen
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Chengye Ma
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Chenjie Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
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3
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Li W, Zhou Y, Zhang H, Hu M, Lu P, Qu C. Study on peanut protein oxidation and metabolomics/proteomics analysis of peanut response under hypoxic/re-aeration storage. Food Chem X 2024; 21:101173. [PMID: 38370304 PMCID: PMC10869743 DOI: 10.1016/j.fochx.2024.101173] [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: 12/07/2023] [Revised: 01/23/2024] [Accepted: 02/01/2024] [Indexed: 02/20/2024] Open
Abstract
To better understand the effect of oxygen levels in the storage environment on peanut protein oxidation and explore the mechanism, the functional properties and the oxidation degree of peanut proteins extracted from peanuts under conventional storage (CS), nitrogen modified atmosphere storage (NS, hypoxic) and re-aeration storage (RS) were investigated. Metabolomics and proteomics were employed to analyze peanut's response to hypoxic/re-aeration storage environment. The results showed that NS retarded the decline of the functional properties and the oxidation of peanut proteins, while the process were accelerated after re-aeration. That was the result of the metabolic changes of peanuts under different storage environments. The omics results presented the decreased (NS)/increased (RS) levels of the antioxidant-related proteins acetaldehyde dehydrogenase and glutathione S-transferase, and the inhibition (NS)/activation (RS) of metabolic pathways such as the TCA cycle and the pentose phosphate pathway. This study provided a reference for the re-aeration storage of other agricultural products.
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Affiliation(s)
- Wenhao Li
- School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China
| | - Yuhao Zhou
- School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China
| | - Huayang Zhang
- School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China
| | - Mei Hu
- School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China
| | - Peng Lu
- School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China
| | - Chenling Qu
- School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China
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4
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Zhang Z, Bai Y, Qiao J, Liang Y, Zhou J, Guo S, Zhao C, Xing B, Qin P, Zhang L, Ren G. Effect of high moisture extrusion on the structure and physicochemical properties of Tartary buckwheat protein and its in vitro digestion. Food Res Int 2024; 180:114065. [PMID: 38395582 DOI: 10.1016/j.foodres.2024.114065] [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: 10/22/2023] [Revised: 01/17/2024] [Accepted: 01/25/2024] [Indexed: 02/25/2024]
Abstract
Tartary buckwheat is rich in nutrients and its protein supports numerous biological functions. However, the digestibility of Tartary buckwheat protein (TBP) poses a significant limitation owing to its inherent structure. This study aimed to assess the impact of high moisture extrusion (HME, 60 % moisture content) on the structural and physicochemical attributes, as well as the in vitro digestibility of TBP. Our results indicated that TBP exhibited unfolded and amorphous microstructures after HME. The protein molecular weight of TBP decreased after HME, and a greater degradation was observed at 70 °C than 100 °C. In particular, HME at 70 °C caused an almost complete disappearance of bands near 35 kDa compared with HME at 100 °C. In addition, compared with native TBP (NTBP, 44.53 µmol/g protein), TBP subjected to HME at 70 °C showed a lower disulfide bond (SS) content (42.67 µmol/g protein), whereas TBP subjected to HME at 100 °C demonstrated a higher SS content (45.70 µmol/g protein). These changes endowed TBP with good solubility (from 55.96 % to 83.31 % at pH 7), foaming ability (20.00 %-28.57 %), and surface hydrophobicity (8.34-23.07). Furthermore, the emulsifying activity (EA) and in vitro digestibility are closely related to SS content. Notably, extruded TBP (ETBP) obtained at 70 °C exhibited higher EA and digestibility than NTBP, whereas ETBP obtained at 100 °C showed the opposite trend. Consequently, HME (especially at 70 °C) demonstrated significant potential as a processing technique for improving the functional and digestive properties of TBP.
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Affiliation(s)
- Zhuo Zhang
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Yu Bai
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Jiawei Qiao
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Yongqiang Liang
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Jiankang Zhou
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Shengyuan Guo
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China; Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Chaofan Zhao
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Bao Xing
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Peiyou Qin
- Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Science, Beijing 100097, China; Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
| | - Lizhen Zhang
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China.
| | - Guixing Ren
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China; Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
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Kaur G, Kaur N, Wadhwa R, Tushir S, Yadav DN. Techno-functional attributes of oilseed proteins: influence of extraction and modification techniques. Crit Rev Food Sci Nutr 2023:1-20. [PMID: 38153305 DOI: 10.1080/10408398.2023.2295434] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2023]
Abstract
Plant-based protein isolates and concentrates are nowadays becoming popular due to their nutritional, functional as well as religious concerns. Among plant proteins, oilseeds, a vital source of valuable proteins, are continuously being explored for producing protein isolates/concentrates. This article delineates the overview of conventional as well as novel methods for the extraction of protein and their potential impact on its hydration, surface properties, and rheological characteristics. Moreover, proteins undergo several modifications using physical, chemical, and biological techniques to enhance their functionality by altering their microstructure and physical performance. The modified proteins hold a pronounced scope in novel food formulations. An overview of these protein modification approaches and their effects on the functional properties of proteins have also been presented in this review.
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Affiliation(s)
- Gurjeet Kaur
- Food Grains and Oilseeds Processing Division, ICAR-Central Institute of Post-harvest Engineering & Technology, Ludhiana, India
| | - Navjot Kaur
- Food Grains and Oilseeds Processing Division, ICAR-Central Institute of Post-harvest Engineering & Technology, Ludhiana, India
| | - Ritika Wadhwa
- Food Grains and Oilseeds Processing Division, ICAR-Central Institute of Post-harvest Engineering & Technology, Ludhiana, India
| | - Surya Tushir
- Food Grains and Oilseeds Processing Division, ICAR-Central Institute of Post-harvest Engineering & Technology, Ludhiana, India
| | - Deep Narayan Yadav
- Food Grains and Oilseeds Processing Division, ICAR-Central Institute of Post-harvest Engineering & Technology, Ludhiana, India
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Li J, Li L. Physical modification of vegetable protein by extrusion and regulation mechanism of polysaccharide on the unique functional properties of extruded vegetable protein: a review. Crit Rev Food Sci Nutr 2023:1-14. [PMID: 37548410 DOI: 10.1080/10408398.2023.2239337] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/08/2023]
Abstract
Development and utilization of high quality vegetable protein resources has become a hotspot. Food extrusion as a key technology can efficiently utilize vegetable protein. By changing the extrusion conditions, vegetable protein can obtain unique functional properties, which can meet the different needs of food processing. However, extrusion of single vegetable protein also exposes many disadvantages, such as low degree functional properties, poor quality stability and lower tissue fibrosis. Therefore, addition of polysaccharide has become a new development trend to compensate for the shortcomings of extruded vegetable protein. The unique functional properties of vegetable protein-polysaccharide conjugates (Maillard reaction products) can be achieved after extrusion due to regulation of polysaccharides and adjustment of extrusion parameters. However, the physicochemical changes caused by the intermolecular interactions between protein and polysaccharide during extrusion are complex, so control of these changes is still challenging, and further studies are needed. This review summarizes extrusion modification of vegetable proteins or polysaccharides. Next, the effect of different types of polysaccharides on vegetable proteins and its regulation mechanism during extrusion is mainly introduced, including the extrusion of starch polysaccharide-vegetable protein, and non-starch polysaccharide-vegetable protein. Finally, it also outlines the development perspectives of extruded vegetable protein-polysaccharide.
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Affiliation(s)
- Jinpeng Li
- College of Food Science, Northeast Agricultural University, Harbin, P.R. China
| | - Liang Li
- College of Food Science, Northeast Agricultural University, Harbin, P.R. China
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7
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Impacts of the Dynamic High-Pressure Pre-Treatment and Post-Treatment of Whey Protein Aggregates on Their Physicochemical Properties and Emulsifying Activities. Foods 2022; 11:foods11223588. [PMID: 36429180 PMCID: PMC9689503 DOI: 10.3390/foods11223588] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2022] [Revised: 11/02/2022] [Accepted: 11/08/2022] [Indexed: 11/16/2022] Open
Abstract
The impacts of dynamic high-pressure (DHP) pretreatment and post-treatment (100 MPa) on the physicochemical and functional properties of whey protein isolate (WPI) aggregates formed by thermal treatment were investigated in this study. When WPI aggregates were formed by thermal treatment, the size of the aggregates formed with the DHP pretreated WPI was smaller than that of the aggregates formed with the original WPI. The size of the WPI aggregates formed by thermal treatment decreased with DHP post-treatment. The conformational parameters (ζ-potential, surface hydrophobicity, and intrinsic fluorescence intensity) of the WPI subjected to DHP pretreatment were not significantly influenced by thermal treatment. However, DHP post-treatment affected these parameters for the WPI aggregates formed during thermal treatment because of dissociation caused by intense shear and cavitation forces during DHP treatment. The emulsifying activity index (EAI) of the WPI aggregates slightly improved with DHP treatment, but its order had little effect on the magnitude of the EAI increase. DHP pretreatment or post-treatment can modulate the conformational structures and the physicochemical properties of protein aggregates.
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8
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Liu Y, Huang Z, Hu Z, Yu Z, An H. Texture and rehydration properties of texturised soy protein: analysis based on soybean 7S and 11S proteins. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15787] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ying Liu
- College of Food Science and Engineering Henan University of Technology 100 Lianhua Street Zhengzhou Henan Province 450001 China
| | - Ze‐Hua Huang
- College of Food Science and Engineering Henan University of Technology 100 Lianhua Street Zhengzhou Henan Province 450001 China
| | - Zhe‐Xin Hu
- School of International Education Henan University of Technology 100 Lianhua Street Zhengzhou Henan Province 450001 China
| | - Zhuo Yu
- College of Food Science and Engineering Henan University of Technology 100 Lianhua Street Zhengzhou Henan Province 450001 China
| | - Hong‐Zhou An
- College of Food Science and Engineering Henan University of Technology 100 Lianhua Street Zhengzhou Henan Province 450001 China
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9
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Kaur M, Santhiya D. Fabrication of soy film with in-situ mineralized bioactive glass as a functional food for bone health. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101767] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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10
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Singh R, Koksel F. Effects of particle size distribution and processing conditions on the techno-functional properties of extruded soybean meal. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112321] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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11
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Ao L, Liu P, Wu A, Zhao J, Hu X. Characterization of Soybean Protein Isolate-Food Polyphenol Interaction via Virtual Screening and Experimental Studies. Foods 2021; 10:2813. [PMID: 34829094 PMCID: PMC8625844 DOI: 10.3390/foods10112813] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2021] [Revised: 11/07/2021] [Accepted: 11/12/2021] [Indexed: 12/14/2022] Open
Abstract
(1) Background: Protein-polyphenol interactions have been widely studied regarding their influence on the properties of both protein and the ligands. As an important protein material in the food industry, soybean protein isolate (SPI) experiences interesting changes through polyphenols binding. (2) Methods: In this study, a molecular docking and virtual screening method was established to evaluate the SPI-polyphenol interaction. A compound library composed of 33 commonly found food source polyphenols was used in virtual screening. The binding capacity of top-ranking polyphenols (rutin, procyanidin, cyanidin chloride, quercetin) was validated and compared by fluorescence assays. (3) Results: Four out of five top-ranking polyphenols in virtual screening were flavonoids, while phenolic acids exhibit low binding capacity. Hydrogen bonding and hydrophobic interactions were found to be dominant interactions involved in soybean protein-polyphenol binding. Cyanidin chloride exhibited the highest apparent binding constant (Ka), which was followed by quercetin, procyanidin, and rutin. Unlike others, procyanidin addition perturbed a red shift of SPI fluorescence, indicating a slight conformational change of SPI. (4) Conclusions: These results suggest that the pattern of SPI-polyphenol interaction is highly dependent on the detailed structure of polyphenols, which have important implications in uncovering the binding mechanism of SPI-polyphenol interaction.
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Affiliation(s)
- Le Ao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (L.A.); (P.L.); (A.W.); (X.H.)
- China National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
- Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
- China Academy of Machinery Science and Technology Group Co., Ltd., Beijing 100083, China
| | - Panhang Liu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (L.A.); (P.L.); (A.W.); (X.H.)
- China National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
- Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
| | - Annan Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (L.A.); (P.L.); (A.W.); (X.H.)
- China National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
- Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
| | - Jing Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (L.A.); (P.L.); (A.W.); (X.H.)
- China National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
- Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
| | - Xiaosong Hu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (L.A.); (P.L.); (A.W.); (X.H.)
- China National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
- Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
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12
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Zong X, Yang H, Jin X, Brennan CS, Coldea TE, Cai L, Zhao H. Effect of dissolved oxygen on the oxidative and structural characteristics of protein in beer during forced ageing. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14894] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Xuyan Zong
- School of Bioengineering Sichuan University of Science and Engineering Yibin644005China
| | - Huirong Yang
- College of Food Science and Technology Southwest Minzu University Chengdu610041China
| | - Xiaofan Jin
- School of Food Science and Engineering South China University of Technology Guangzhou510640China
| | - Charles S. Brennan
- Department of Wine, Food and Molecular Biosciences Lincoln University Lincoln Canterbury7464New Zealand
| | - Teodora Emilia Coldea
- Faculty of Food Science and Technology University of Agricultural Sciences and Veterinary Medicine Cluj‐Napoca400372Romania
| | - Linfei Cai
- School of Food Science and Engineering South China University of Technology Guangzhou510640China
| | - Haifeng Zhao
- School of Food Science and Engineering South China University of Technology Guangzhou510640China
- Research Institute for Food Nutrition and Human Health Guangzhou510640China
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13
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Structural and rheological changes of texturized mung bean protein induced by feed moisture during extrusion. Food Chem 2020; 344:128643. [PMID: 33246681 DOI: 10.1016/j.foodchem.2020.128643] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2020] [Revised: 11/10/2020] [Accepted: 11/11/2020] [Indexed: 10/23/2022]
Abstract
Mung bean protein isolate was texturized at different feed moisture contents (30.0, 49.3, and 60.0%) at a constant temperature (144.57 °C) to evaluate the changes in protein profile, solubility, thermal, structural (at secondary and tertiary levels) and rheological properties. SDS-PAGE, surface hydrophobicity, circular dichroism, FTIR spectroscopy, and fluorescence analyses revealed protein unfolding, aggregation, and structural rearrangement as a function of feed moisture content. Extrusion at 49.3% feed moisture produced texturized mung bean protein (TMBP) with favourable partial denaturation, the formation of small aggregates, improved solubility, and digestibility with strong gel forming behaviour, whereas 30.0 and 60.0% moisture content resulted in complete protein denaturation, the undesirable formation of large aggregates and weak gels. In conclusion, protein denaturation and formation of aggregates can be controlled by manipulating feed moisture content during extrusion, with 49.3% feed moisture prompting favourable partial denaturation to produce TMBP with desirable qualities for use as a vegetarian-based meat extender.
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Duque-Estrada P, Kyriakopoulou K, de Groot W, van der Goot AJ, Berton-Carabin CC. Oxidative stability of soy proteins: From ground soybeans to structured products. Food Chem 2020; 318:126499. [PMID: 32143134 DOI: 10.1016/j.foodchem.2020.126499] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2019] [Revised: 02/03/2020] [Accepted: 02/25/2020] [Indexed: 12/23/2022]
Abstract
The production of soy protein-based foods requires multiple-step, intensive processing and storage of soy ingredients, which can increase the product's susceptibility to oxidation. Therefore, we investigated the oxidative stability of soy protein-based products subjected to different relevant conditions or treatments: over storage of soy flours, over fractionation to yield soy protein isolate (SPI), and over subsequent thermomechanical processing to yield a model structured product. Soy flours were stable to lipid and protein oxidation over 250 days storage in chilled or ambient conditions. The fractionation process applied to make SPI did not increase substantially protein carbonylation, but increased surface-exposed hydrophobicity and decreased free thiols, compared to the starting defatted flour. Subsequent processing of hydrated SPI powder at 140 °C further increased protein carbonylation to a high extent. Therefore, we conclude that soy flours can be stable over long storage times, but processing to yield structured foods products promote protein oxidation.
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Affiliation(s)
- Patrícia Duque-Estrada
- Food Process Engineering, Wageningen University & Research, PO Box 17, 6700 AA Wageningen, the Netherlands.
| | - Konstantina Kyriakopoulou
- Food Process Engineering, Wageningen University & Research, PO Box 17, 6700 AA Wageningen, the Netherlands
| | - Wouter de Groot
- Food Process Engineering, Wageningen University & Research, PO Box 17, 6700 AA Wageningen, the Netherlands
| | - Atze Jan van der Goot
- Food Process Engineering, Wageningen University & Research, PO Box 17, 6700 AA Wageningen, the Netherlands
| | - Claire C Berton-Carabin
- Food Process Engineering, Wageningen University & Research, PO Box 17, 6700 AA Wageningen, the Netherlands.
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