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Antioxidant and ACE inhibitory activities of peptides prepared from adzuki bean by semi-solid enzymatic hydrolysis. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101620] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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2
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Bühler JM, Dekkers BL, Bruins ME, van der Goot AJ. Modifying Faba Bean Protein Concentrate Using Dry Heat to Increase Water Holding Capacity. Foods 2020; 9:E1077. [PMID: 32784734 PMCID: PMC7465143 DOI: 10.3390/foods9081077] [Citation(s) in RCA: 43] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2020] [Revised: 07/21/2020] [Accepted: 07/30/2020] [Indexed: 01/06/2023] Open
Abstract
We investigated the effect of dry-heat treatment on the properties of faba bean protein concentrate using soy protein concentrate as a benchmark. While soy protein-widely used as an ingredient in meat replacers-is recovered through a wet fractionation, protein recovery from starch bearing pulses like faba bean can be done via dry fractionation. This process does not require drying or heating steps and therefore, keeps the original protein functionality intact. This results in differences in properties such as water binding capacity of the protein fraction. Faba bean protein concentrate was dry-heated at temperatures from 75-175 °C, which resulted in higher water-holding capacity and less soluble protein, approaching values of soy protein concentrate. These changes were due to partial denaturation of protein, changing the structure of the protein, and exposing hydrophobic sites. This led to protein aggregation, as observed by light microscopy. Only noncovalent bonds caused the decrease of solubility of dry-heated faba bean protein concentrate. We conclude that dry-heating of dry fractionated faba bean protein can change the functional properties of the protein fraction to desired properties for certain applications. The effect is similar to that on soy, but the underlying mechanisms differ.
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Affiliation(s)
- Jan M. Bühler
- Wageningen UR, Food & Biobased Research, Wageningen, 6700HB Gelderland, The Netherlands; (J.M.B.); (M.E.B.)
- Department of Food Process Engineering, Wageningen University, Wageningen, 6700HB Gelderland, The Netherlands;
| | - Birgit L. Dekkers
- Department of Food Process Engineering, Wageningen University, Wageningen, 6700HB Gelderland, The Netherlands;
| | - Marieke E. Bruins
- Wageningen UR, Food & Biobased Research, Wageningen, 6700HB Gelderland, The Netherlands; (J.M.B.); (M.E.B.)
| | - Atze Jan van der Goot
- Department of Food Process Engineering, Wageningen University, Wageningen, 6700HB Gelderland, The Netherlands;
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Performance evaluation of protein recovery from Argentinian soybean extruded-expelled meals under different operating conditions. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109849] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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The utilization of bilimbi ( Averrhoa bilimbi) and lime ( Citrus aurantifolia) juices as natural acid coagulants for tofu production. Journal of Food Science and Technology 2020; 57:4660-4670. [PMID: 33087977 DOI: 10.1007/s13197-020-04503-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/22/2020] [Accepted: 04/29/2020] [Indexed: 12/16/2022]
Abstract
The influences of coagulation conditions on the characteristics of tofu have been investigated by many studies, with limited perspectives on the utilization of organic acid coagulants. Hence, this research aimed to study the psychochemical and functional properties of tofu coagulated by bilimbi (Averrhoa bilimbi) and lime (Citrus aurantifolia) juices. The highest tofu protein content was quantified for tofu prepared with 20% bilimbi and 5% lime juices, as much as 52.11 and 52.03% (DW), respectively. The corresponding yield was 73.46 and 69.17%. The hardness (155.98 g), gumminess (116.45 g), and chewiness (112.69 g) of treated tofu were found significantly higher than commercial tofu (p < 0.05). Total phenolic content of commercial tofu was about 370.09 μg GAE/g sample (DW). This value was significantly higher than that of treated tofu (p < 0.05). However, the antioxidant activity of the commercial tofu was lower than tofu coagulated with fruit juices. Based on SDS-PAGE analysis, protein band for 11S fraction of tofu coagulated by bilimbi and lime juices were thicker than that of commercial tofu. These small molecular weight peptides might contribute for higher antioxidant activities of tofu coagulated by bilimbi and lime juices. Conclusively, bilimbi and lime juices are potent natural acid coagulants for enhancing the physicochemical and functional properties of tofu.
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Byanju B, Rahman MM, Hojilla-Evangelista MP, Lamsal BP. Effect of high-power sonication pretreatment on extraction and some physicochemical properties of proteins from chickpea, kidney bean, and soybean. Int J Biol Macromol 2020; 145:712-721. [PMID: 31862371 DOI: 10.1016/j.ijbiomac.2019.12.118] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2019] [Revised: 12/13/2019] [Accepted: 12/14/2019] [Indexed: 01/17/2023]
Abstract
Impact of high-power sonication (HPS) as pretreatment in extraction and some physicochemical properties of proteins from soybean flakes, flour of soybean, chickpea, and kidney bean was evaluated. Soybean flakes and flours from soybean, chickpea, and kidney bean were dispersed in distilled water (1.10 w/v) and sonicated at two power densities (PD) of 2.5 and 4.5 W/cm3 for 5 min continuously. Proteins were extracted at pH range 8-8.5. PD 2.5 and 4.5 W/cm3 significantly increased protein extraction yields from soy flakes to 29.03% and 25.87%, respectively, compared to 15.28% for unsonicated controls, but did not increase for flours. Freeze-dried spent substrates at higher PD sonication aggregated in size. Free sulfhydryl content for both sonicated and unsonicated soy flakes and flour were similar but increased in chickpea and kidney bean when HPS of 4.5 W/cm3 was applied, indicating the unfolding of protein structure. The protein band patterns for sonicated and unsonicated legumes proteins were found to be similar, indicating no peptide profile alterations by HPS. However, circular dichroism analysis showed changes in secondary structure composition in extracted kidney bean protein causing unfolding and destabilizing the native structure. The secondary structure composition for soy flakes and flour protein and chickpea protein remained unchanged.
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Affiliation(s)
- Bibek Byanju
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, United States of America.
| | - Md Mahfuzur Rahman
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, United States of America.
| | - Milagros P Hojilla-Evangelista
- Plant Polymer Research Unit, USDA ARS National Center for Agricultural Utilization Research, Peoria, IL 61604, United States of America.
| | - Buddhi P Lamsal
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, United States of America.
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6
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Li W, Zhang Y, Li H, Zhang C, Zhang J, Uddin J, Liu X. Effect of soybean oligopeptide on the growth and metabolism of Lactobacillus acidophilus JCM 1132. RSC Adv 2020; 10:16737-16748. [PMID: 35498845 PMCID: PMC9053066 DOI: 10.1039/d0ra01632b] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2020] [Accepted: 04/20/2020] [Indexed: 01/05/2023] Open
Abstract
Soybean protein (Pro) and soybean oligopeptide (Pep) were subjected to simulated digestion in vitro to study the effect of Pep on the growth and metabolism of Lactobacillus acidophilus JCM 1132. First, the molecular weight distribution differences of samples before and after digestion were compared, and the samples were used to replace the nitrogen source components in the culture media. Then, the viable cell numbers, lactic acid and acetic acid content, differential metabolites, and metabolic pathways during the culturing process were measured. Results showed that the digested soybean oligopeptide (dPep) was less efficient than MRS medium in promoting the growth, but by increasing the content of the intermediates during the tricarboxylic acid (TCA) cycle, its metabolic capacity was significantly improved. Besides, due to the low molecular weight of dPep, it can be better transported and utilized. And dPep significantly strengthened the amino acid metabolism and weakened the glycerol phospholipid metabolism, so the ability of dPep in promoting the growth and metabolism of Lactobacillus acidophilus JCM 1132 is higher than the digested soybean protein (dPro). Exploring the effect of soybean oligopeptide on the growth and metabolism of Lactobacillus acidophilus JCM 1132 by metabolomics.![]()
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Affiliation(s)
- Wenhui Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- Beijing Engineering and Technology Research Center of Food Additives
- Beijing Technology and Business University
- Beijing 100048
- China
| | - Yinxiao Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- Beijing Engineering and Technology Research Center of Food Additives
- Beijing Technology and Business University
- Beijing 100048
- China
| | - He Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- Beijing Engineering and Technology Research Center of Food Additives
- Beijing Technology and Business University
- Beijing 100048
- China
| | - Chi Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- Beijing Engineering and Technology Research Center of Food Additives
- Beijing Technology and Business University
- Beijing 100048
- China
| | - Jian Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- Beijing Engineering and Technology Research Center of Food Additives
- Beijing Technology and Business University
- Beijing 100048
- China
| | - Jalal Uddin
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- Beijing Engineering and Technology Research Center of Food Additives
- Beijing Technology and Business University
- Beijing 100048
- China
| | - Xinqi Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- Beijing Engineering and Technology Research Center of Food Additives
- Beijing Technology and Business University
- Beijing 100048
- China
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Mis-Solval KE, Jiang N, Yuan M, Joo KH, Cavender GA. The Effect of the Ultra-High-Pressure Homogenization of Protein Encapsulants on the Survivability of Probiotic Cultures after Spray Drying. Foods 2019; 8:foods8120689. [PMID: 31861054 PMCID: PMC6963204 DOI: 10.3390/foods8120689] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2019] [Revised: 12/09/2019] [Accepted: 12/13/2019] [Indexed: 11/16/2022] Open
Abstract
Interest in probiotic foods and ingredients is increasing as consumers become more aware of their potential health benefits. The production of these products often involves the use of dry culture powders, and the techniques used to produce such powders often suffer from significant losses of viable cells during drying or require the use of expensive drying technologies with limited throughput (e.g., freeze drying). In this study, the authors examined whether culture survivability during spray drying could be increased via the treatment of two common protein encapsulants with ultra-high-pressure homogenization (UHPH). Lactobacillus plantarum NRRL B-1927 (also known as ATCC 10241), a probiotic strain, was suspended in either soy protein isolate (SPI) or whey protein isolate (WPI) which had been either treated with UHPH at 150 Mpa or left untreated as a control. The suspensions were then dried using either concurrent-flow spray drying (CCSD), mixed-flow spray drying (MFSD) or freeze drying (FD) and evaluated for cell survivability, particle size, moisture content and water activity. In all cases, UHPH resulted in equal or greater survivability among spray dried cultures, showed reductions in particle size measures and, except for one marginal case (CCFD SPI), significantly reduced the moisture content of the dried powders. The combination of these findings strongly suggests that UHPH could allow probiotic powder manufacturers to replace freeze drying with spray drying while maintaining or increasing product quality.
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Affiliation(s)
- Kevin E. Mis-Solval
- Department of Food Science and Technology, University of Georgia, Griffin, GA 30223, USA;
- Correspondence: (K.E.M.-S.); (G.A.C.); Tel.: +1-(770)-412-4741 (K.E.M.-S.); +1-(706)-542-1092 (G.A.C.)
| | - Nan Jiang
- Department of Food Science and Technology, University of Georgia, Griffin, GA 30223, USA;
| | - Meilin Yuan
- School of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang 330013, China;
| | - Kay H. Joo
- Department of Food Science and Technology, University of Georgia, Athens, GA 30602, USA;
| | - George A. Cavender
- Department of Food Science and Technology, University of Georgia, Athens, GA 30602, USA;
- Correspondence: (K.E.M.-S.); (G.A.C.); Tel.: +1-(770)-412-4741 (K.E.M.-S.); +1-(706)-542-1092 (G.A.C.)
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Liu Y, Yang J, Lei L, Wang L, Wang X, Ma KY, Yang X, Chen ZY. Isoflavones enhance the plasma cholesterol-lowering activity of 7S protein in hypercholesterolemic hamsters. Food Funct 2019; 10:7378-7386. [PMID: 31651924 DOI: 10.1039/c9fo01432b] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Previous studies have shown that 7S protein is the active ingredient responsible for the plasma cholesterol-lowering activity of soybean. It is hypothesized that isoflavones in soybean could enhance the blood cholesterol-lowering activity of 7S protein. Forty-eight hamsters were divided into six groups and fed a non-cholesterol diet or one of the five high-cholesterol diets containing 12.1% 7S protein with 0-15.62 mg g-1 isoflavones. The results showed that addition of isoflavones in diets dose-dependently enhanced the plasma total cholesterol-lowering activity of 7S protein. Addition of isoflavones in 7S protein-based diets significantly reduced hepatic cholesterol accumulation by 12.6-26.1%, compared with the high cholesterol control diet. Isoflavones could also facilitate excretion of neutral sterols in a dose-dependent manner. Supplementation of isoflavones in diets favourably modulated mRNA expression and the protein mass of HMG-CoA reductase. It was concluded that the enhancing effect of isoflavones on the blood cholesterol-lowering activity of 7S protein was mediated by inhibiting the cholesterol absorption and de novo cholesterol synthesis in hypercholesterolemic hamsters.
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Affiliation(s)
- Yuwei Liu
- School of Public Health, Fudan University, Shanghai, China and School of Life Sciences, The Chinese University of Hong Kong, Shatin, NT, Hong Kong, China.
| | - Juan Yang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, China and School of Chemistry and Chemical Engineering, Lingnan Normal University, Zhanjiang, Guangdong, China
| | - Lin Lei
- School of Life Sciences, The Chinese University of Hong Kong, Shatin, NT, Hong Kong, China. and College of Food Science, Southwest University, Chongqing, China
| | - Lijun Wang
- School of Life Sciences, The Chinese University of Hong Kong, Shatin, NT, Hong Kong, China.
| | - Xiaobo Wang
- School of Life Sciences, The Chinese University of Hong Kong, Shatin, NT, Hong Kong, China.
| | - Ka Ying Ma
- School of Life Sciences, The Chinese University of Hong Kong, Shatin, NT, Hong Kong, China.
| | - Xiaoquan Yang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, China
| | - Zhen-Yu Chen
- School of Life Sciences, The Chinese University of Hong Kong, Shatin, NT, Hong Kong, China.
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