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Li W, Zhou Q, Xu J, Zhu S, Lv S, Yu Z, Yang Y, Liu Y, Zhou Y, Sui X, Zhang Q, Xiao Y. Insight into the solubilization mechanism of wheat gluten by protease modification from conformational change and molecular interaction perspective. Food Chem 2024; 447:138992. [PMID: 38503066 DOI: 10.1016/j.foodchem.2024.138992] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2023] [Revised: 01/29/2024] [Accepted: 03/09/2024] [Indexed: 03/21/2024]
Abstract
The low solubility limits the utilization of other functional characteristics of wheat gluten (WG). This study effectively improved the solubility of WG through protease modification and explored the potential mechanism of protease modification to enhance the solubility of WG, further stimulating the potential application of WG in the food industry. Solubility of WG modified with alkaline protease, complex protease, and neutral protease was enhanced by 98.99%, 54.59%, and 51.68%, respectively. Notably, the content of β-sheet was reduced while the combined effect of hydrogen bond and ionic bond were increased after protease modification. Meanwhile, the reduced molecular size and viscoelasticity as well as the elevated surface hydrophobicity, thermostability, water absorption capacity, and crystallinity were observed in modified WG. Moreover, molecular docking indicated that protease was specifically bound to the amino acid residues of WG through hydrogen bonding, hydrophobic interaction, and salt bridge.
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Affiliation(s)
- Weixiao Li
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Qianxin Zhou
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Jianxia Xu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Shanlong Zhu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Sixu Lv
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Zhenyu Yu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yin Yang
- Anhui Bi Lv Chun Biotechnology Co., Ltd., Chuzhou 239200, China
| | - Yingnan Liu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yibin Zhou
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Xiaonan Sui
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Qiang Zhang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China.
| | - Yaqing Xiao
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China.
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2
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Savchina E, Grosso AL, Massoner P, Morozova K, Ferrentino G, Scampicchio MM. Structuring vegetable oils through enzymatic glycerolysis for water-in-oil emulsions. Food Chem 2024; 443:138596. [PMID: 38301566 DOI: 10.1016/j.foodchem.2024.138596] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2023] [Revised: 01/22/2024] [Accepted: 01/24/2024] [Indexed: 02/03/2024]
Abstract
Enzymatic glycerolysis is a biotechnological process for structuring vegetable oils. This study investigates the kinetics of glycerolysis of peanut oil and explores the potential of the resulting structured oil to enhance the physical stability of water-in-oil emulsions. Using a 1:1 glycerol-to-oil molar ratio and 4 % lipase B from Candida antarctica as a catalyst, the reaction was conducted at 65 °C with stirring at 400 rpm. Acylglyceride fractions changes were quantified through NMR and DSC. Fat crystal formation was observed using scanning electron microscopy. The results revealed a first-order decay pattern, converting triglycerides into monoacylglycerides and diacylglycerides in less than 16 h. Subsequently, water-in-oil emulsions prepared with glycerolized oil showed augmented stability through multiple light scattering techniques and visual assessment. The structured oils effectively delayed phase separation, highlighting the potential of glycerolysis in developing vegetable oil-based emulsions with improved functional properties and reduced saturated fatty acid content.
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3
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Fuchs A, Hupfeld E, Sieber V. To gel or not to gel - Tuning the sulfation pattern of carrageenans to expand their field of application. Carbohydr Polym 2024; 333:121930. [PMID: 38494212 DOI: 10.1016/j.carbpol.2024.121930] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2023] [Revised: 01/26/2024] [Accepted: 02/06/2024] [Indexed: 03/19/2024]
Abstract
Carrageenans represent a major cell wall component of red macro algae and, as established gelling and thickening agents, they contribute significantly to a broad variety of commercial applications in the food and cosmetic industry. As a highly sulfated class of linear polysaccharides, their functional properties are strongly related to the sulfation pattern of their carrabiose repeating units. Therefore, the biocatalytic fine-tuning of these polymers by generating tailored sulfation architectures harnessing the hydrolytic activity of sulfatases could be a powerful tool to produce novel polymer structures with tuned properties to expand applications of carrageenans beyond their current use. To contribute to this vision, we sought to identify novel carrageenan sulfatases by studying several putative carrageenolytic clusters in marine heterotrophic bacteria. This approach revealed two novel formylglycine-dependent sulfatases from Cellulophaga algicola DSM 14237 and Cellulophaga baltica DSM 24729 with promiscuous hydrolytic activity towards the sulfated galactose in the industrially established ι- and κ-carrageenan, converting them into α- and β-carrageenan, respectively, and enabling the production of a variety of novel pure and hybrid carrageenans. The rheological analysis of these enzymatically generated structures revealed significantly altered physicochemical properties that may open the gate to a variety of novel carrageenan-based applications.
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Affiliation(s)
- Alexander Fuchs
- Chair of Chemistry of Biogenic Resources, Technical University of Munich, TUM Campus Straubing for Biotechnology and Sustainability, Schulgasse 16, 94315 Straubing, Germany
| | - Enrico Hupfeld
- Chair of Chemistry of Biogenic Resources, Technical University of Munich, TUM Campus Straubing for Biotechnology and Sustainability, Schulgasse 16, 94315 Straubing, Germany
| | - Volker Sieber
- Chair of Chemistry of Biogenic Resources, Technical University of Munich, TUM Campus Straubing for Biotechnology and Sustainability, Schulgasse 16, 94315 Straubing, Germany; SynBioFoundry@TUM, Technical University of Munich, Schulgasse 22, 94315 Straubing, Germany; TUM Catalysis Research Center, Ernst-Otto-Fischer-Straße1, 85748 Garching, Germany; School of Chemistry and Molecular Biosciences, The University of Queensland, 68 Copper Road, St. Lucia 4072, Australia.
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4
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Huang G, McClements DJ, He K, Lin Z, Zhang Z, Zhang R, Jin Z, Chen L. Recent advances in enzymatic modification techniques to improve the quality of flour-based fried foods. Crit Rev Food Sci Nutr 2024:1-16. [PMID: 38711404 DOI: 10.1080/10408398.2024.2349728] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/08/2024]
Abstract
Flour-based fried foods are among the most commonly consumed foods worldwide. However, the sensory attributes and nutritional value of fried foods are inconsistent and unstable. Therefore, the creation of fried foods with desirable sensory attributes and good nutritional value remains a major challenge for the development of the fried food industry. The quality of flour-based fried foods can sometimes be improved by physical methods and the addition of chemical modifiers. However, enzyme modification is widely accepted by consumers due to its unique advantages of specificity, mild processing conditions and high safety. Therefore, it is important to elucidate the effects of enzyme treatments on the sensory attributes (color, flavor and texture), oil absorption and digestibility of flour-based fried foods. This paper reviews recent research progress in utilizing enzyme modification to improve the quality of flour-based fried foods. This paper begins with the effects of common enzymes on the physicochemical properties (rheological property, retrogradation property and specific volume) of dough. Based on the analysis of the mechanism of formation of sensory attributes and nutritional properties, it focuses on the application of amylase, protease, transglutaminase, and lipase in the regulation of sensory attributes and nutritional properties of flour-based fried foods.
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Affiliation(s)
- Guifang Huang
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
| | | | - Kuang He
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
| | - Ziqiang Lin
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
| | - Zipei Zhang
- Food Science Program, University of Missouri, Columbia, Missouri, USA
| | - Ruojie Zhang
- Food Science Program, University of Missouri, Columbia, Missouri, USA
| | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
| | - Long Chen
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
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5
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Yang R, Ye Y, Liu W, Liang B, He H, Li X, Ji C, Sun C. Modification of pea dietary fibre by superfine grinding assisted enzymatic modification: Structural, physicochemical, and functional properties. Int J Biol Macromol 2024; 267:131408. [PMID: 38604426 DOI: 10.1016/j.ijbiomac.2024.131408] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2023] [Revised: 03/29/2024] [Accepted: 04/03/2024] [Indexed: 04/13/2024]
Abstract
Using the optimal extraction conditions determined by response surface optimisation, the yield of soluble dietary fibre (SDF) modified by superfine grinding combined with enzymatic modification (SE-SDF) was significantly increased from 4.45 % ± 0.21 % (natural pea dietary fibre) to 16.24 % ± 0.09 %. To further analyse the modification mechanism, the effects of three modification methods-superfine grinding (S), enzymatic modification (E), and superfine grinding combined with enzymatic modification (SE)-on the structural, physicochemical, and functional properties of pea SDF were studied. Nuclear magnetic resonance spectroscopy results showed that all four SDFs had α- and β-glycosidic bonds. Fourier transform infrared spectroscopy and X-ray diffraction spectroscopy results showed that the crystal structure of SE-SDF was most severely damaged. The Congo red experimental results showed that none of the four SDFs had a triple-helical structure. Scanning electron microscopy showed that SE-SDF had a looser structure and an obvious honeycomb structure than other SDFs. Thermogravimetric analysis, particle size, and zeta potential results showed that SE-SDF had the highest thermal stability, smallest particle size, and excellent solution stability compared with the other samples. The hydration properties showed that SE-SDF had the best water solubility capacity and water-holding capacity. All three modification methods (S, E, and SE) enhanced the sodium cholate adsorption capacity, cholesterol adsorption capacity, cation exchange capacity, and nitrite ion adsorption capacity of pea SDF. Among them, the SE modification had the greatest effect. This study showed that superfine grinding combined with enzymatic modification can effectively improve the SDF content and the physicochemical and functional properties of pea dietary fibre, which gives pea dietary fibre great application potential in functional foods.
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Affiliation(s)
- Renhui Yang
- College of Life Sciences, Yantai University, Yantai, Shandong 264005, China
| | - Ying Ye
- College of Life Sciences, Yantai University, Yantai, Shandong 264005, China
| | - Weiting Liu
- College of Life Sciences, Yantai University, Yantai, Shandong 264005, China
| | - Bin Liang
- College of Food Engineering, Ludong University, Yantai, Shandong 264025, China.
| | - Hongjun He
- College of Life Sciences, Yantai University, Yantai, Shandong 264005, China
| | - Xiulian Li
- School of Pharmacy, Binzhou Medical University, Yantai, Shandong 264003, China
| | - Changjian Ji
- Department of Physics and Electronic Engineering, Qilu Normal University, Jinan, Shandong 250200, China
| | - Chanchan Sun
- College of Life Sciences, Yantai University, Yantai, Shandong 264005, China.
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6
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Wu CL, Liu ZW, Liao JS, Qi JR. Effect of enzymatic de-esterification and RG-I degradation of high methoxyl pectin (HMP) on sugar-acid gel properties. Int J Biol Macromol 2024; 265:130724. [PMID: 38479656 DOI: 10.1016/j.ijbiomac.2024.130724] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2023] [Revised: 03/03/2024] [Accepted: 03/06/2024] [Indexed: 03/23/2024]
Abstract
The influence of RG-I domains on high methoxyl pectin (HMP) sugar-acid gel properties has rarely been reported. In our work, HMP was modified by enzymatic de-esterification and degradation of RG-I domains to compare and analyze the relationship between the structure and final sugar-acid gel properties. The results showed that the degree of esterification (DE) of REP (pectin degraded by rhamnosidase) and GEP (pectin debranched by galactosidase) was the same as that of untreated HMP, whereas the DE of PMEP (pectin de-esterified by pectin methyl esterase) decreased from 59.63 % to 54.69 %. The monosaccharide composition suggested no significant changes in the HG and RG-I structural domains of PMEP. In contrast, the percentage of RG-I structural domains of REP and GEP dropped from 37 % to about 28 %, accompanied by a reduction in the proportion of the RG-I backbones and side chains. The rheological characterization of sugar-acid gels demonstrated an enhanced gel grade for PMEP and a weakened one for REP and GEP. Moreover, we constructed a correlation relationship between the fine structure of pectin and the properties of the sugar-acid gels, confirming the critical contribution of the RG-I region (especially the neutral sugar side chains) to the HMP sugar-acid gels.
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Affiliation(s)
- Chun-Lin Wu
- National Engineering Research Center of Wheat and Corn Further Processing, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China
| | - Zi-Wei Liu
- National Engineering Research Center of Wheat and Corn Further Processing, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China
| | - Jin-Song Liao
- School of Life Sciences, South China Normal University, Guangzhou 510640, PR China; Lemon (Guangzhou City) Biotechnology Co. Ltd., Guangzhou 510640, PR China
| | - Jun-Ru Qi
- National Engineering Research Center of Wheat and Corn Further Processing, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China.
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7
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Prabakaran S, Rupesh KJ, Keeriti IS, Sudalai S, Pragadeeswara Venkatamani G, Arumugam A. A scientometric analysis and recent advances of emerging chitosan-based biomaterials as potential catalyst for biodiesel production: A review. Carbohydr Polym 2024; 325:121567. [PMID: 38008474 DOI: 10.1016/j.carbpol.2023.121567] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2023] [Revised: 11/03/2023] [Accepted: 11/04/2023] [Indexed: 11/28/2023]
Abstract
Chitosan is a widely available polymer with a reasonably high abundance, as well as a sustainable, biodegradable, and biocompatible material with different functional groups that are used in a wide range of operations. Chitosan is frequently employed in widespread applications such as environmental remediation, adsorption, catalysts, and drug formulation. The goal of this review is to discuss the potential applications of chitosan and its chemically modified solids as a catalyst in biodiesel production. The existing manuscripts are integrated based on the nature of materials used as chitosan and its modifications. A short overview of chitosan's structural characteristics, properties, and some ideal methods to be considered in catalysis activities are addressed. This article includes an analysis of a chitosan-based scientometric conducted between 1975 and 2023 using VOS viewer 1.6.19. To identify developments and technological advances in chitosan research, the significant scientometric features of yearly publication results, documents country network, co-authorship network, documents funding sponsor, documents institution network, and documents category in domain analysis were examined. This review covers a variety of organic transformations and their effects, including chitosan reactions against acids, bases, metals, metal oxides, organic compounds, lipases, and Knoevenagel condensation. The catalytic capabilities of chitosan and its modified structures for producing biodiesel through transesterification reactions are explored in depth.
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Affiliation(s)
- S Prabakaran
- School of Mechanical Engineering, SASTRA Deemed to be University, Thanjavur 613401, India
| | - K J Rupesh
- School of Mechanical Engineering, SASTRA Deemed to be University, Thanjavur 613401, India
| | - Itha Sai Keeriti
- School of Mechanical Engineering, SASTRA Deemed to be University, Thanjavur 613401, India
| | - S Sudalai
- Centre for Pollution Control and Environmental Engineering, School of Engineering and Technology, Pondicherry University, Kalapet, Puducherry 605014, India
| | | | - A Arumugam
- Bioprocess Intensification Laboratory, Centre for Bioenergy, School of Chemical & Biotechnology, SASTRA Deemed University, Thirumalaisamudram, Tamil Nadu, Thanjavur 613401, India.
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Wang Y, Pang C, Mohammad-Beigi H, Li X, Wu Y, Lin MKTH, Bai Y, Møller MS, Svensson B. Sequential starch modification by branching enzyme and 4-α-glucanotransferase improves retention of curcumin in starch-alginate beads. Carbohydr Polym 2024; 323:121387. [PMID: 37940281 DOI: 10.1016/j.carbpol.2023.121387] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2023] [Revised: 08/30/2023] [Accepted: 09/11/2023] [Indexed: 11/10/2023]
Abstract
A new super-branched amylopectin with longer exterior chains was produced from normal maize starch by modification with branching enzyme followed by 4-α-glucanotransferase, and applied for co-entrapment of a curcumin-loaded emulsion in alginate beads. The network structure of the gel beads was obtained with Ca2+-cross-linked alginate and a modest load of retrograded starch. The dual enzyme modified starch contained more and longer α-1,6-linked branch chains than single enzyme modified and unmodified starches and showed superior resistance to digestive enzymes. Alginate beads with or without starch were of similar size (1.69-1.74 mm), but curcumin retention was improved 1.4-2.8-fold in the presence of different starches. Thus, subjecting the curcumin-loaded beads to in vitro simulated gastrointestinal digestion resulted in retention of 70, 43 and 22 % of the curcumin entrapped in the presence of modified, unmodified, or no starch, respectively. Molecular docking provided support for curcumin interacting with starch via hydrogen bonding, hydrophobic contacts and π-π stacking. The study highlights the potential of utilizing low concentration of dual-enzyme modified starch with alginate to create a versatile vehicle for controlled release and targeted delivery of bioactive compounds.
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Affiliation(s)
- Yu Wang
- Enzyme and Protein Chemistry, Department of Biotechnology and Biomedicine, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark
| | - Chengfang Pang
- Research Group for Genomic Epidemiology, National Food Institute, Technical University of Denmark, DK-2800 Kongens Lyngby, Denmark
| | - Hossein Mohammad-Beigi
- Enzyme and Protein Chemistry, Department of Biotechnology and Biomedicine, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark
| | - Xiaoxiao Li
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yazhen Wu
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Marie Karen Tracy Hong Lin
- National Center for Nanofabrication and Characterization, Technical University of Denmark, Kgs. Lyngby DK-2800, Denmark
| | - Yuxiang Bai
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Marie Sofie Møller
- Applied Molecular Enzyme Chemistry, Department of Biotechnology and Biomedicine, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark.
| | - Birte Svensson
- Enzyme and Protein Chemistry, Department of Biotechnology and Biomedicine, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark.
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Wang N, Dai J, Miao D, Li C, Yang X, Shu Q, Zhang Y, Dai Y, Hou H, Xu S. Influence of enzymatic modification on the basis of improved extrusion cooking technology (IECT) on the structure and properties of corn starch. Int J Biol Macromol 2023; 253:127274. [PMID: 37804624 DOI: 10.1016/j.ijbiomac.2023.127274] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2023] [Revised: 09/29/2023] [Accepted: 10/04/2023] [Indexed: 10/09/2023]
Abstract
Enzymatic modification can directly affect the structure and properties of starch, but generally causes high energy consumption in drying process. Improved extrusion cooking technology (IECT) itself is a starch modification technology. In this work, a co-extrusion method of starch with 42 % moisture and enzyme was adopted to reveal the effects of different enzyme dosages on the structure and properties of corn starch. After enzyme treatment on the basis of IECT, starch granules were broken into fragments without the occurrence of clear Maltese cross. R1047/1022 and R995/1022 values, peak intensity of Raman spectra and gelatinization temperature decreased, and the full width at half maximum at 480 cm-1 of Raman spectra raised. Moreover, the bound water proportion decreased from 87.44 % to 85.84 % ∼ 78.67 %, and the maximum light transmittance and dextrose equivalent values increased to 34.13 % and 26.14, respectively. The solubility of starch granules was all above 60 %. Findings supported that the mechanochemical effect of IECT on starch was conducive to the enzymatic modification.
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Affiliation(s)
- Ning Wang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Jingqi Dai
- College of Food Science and Pharmaceutical Engineering, Zaozhuang University, Zaozhuang, Shandong 277160, China
| | - Di Miao
- College of Life Science, Shandong Agricultural University, Tai'an, Shandong 271018, China
| | - Chen Li
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Xiaoyan Yang
- Shandong Provincial Key Laboratory of Fat & Oil Deep-processing, Binzhou, Shandong 256500, China; Shandong Bohi Industry Co., Ltd., Binzhou, Shandong 256500, China
| | - Quanxian Shu
- Shandong Provincial Key Laboratory of Fat & Oil Deep-processing, Binzhou, Shandong 256500, China; Shandong Bohi Industry Co., Ltd., Binzhou, Shandong 256500, China
| | - Yong Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Yangyong Dai
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China.
| | - Hanxue Hou
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Shaobin Xu
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
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10
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Sahraeian S, Niakousari M, Fazaeli M, Hosseini SMH. Fabrication and study on dually modified starch embedded in alginate hydrogel as an encapsulation system for Satureja essential oil. Carbohydr Polym 2023; 322:121331. [PMID: 37839843 DOI: 10.1016/j.carbpol.2023.121331] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 08/06/2023] [Accepted: 08/22/2023] [Indexed: 10/17/2023]
Abstract
This study aimed to investigate how the types and order of modifications influence the structure and physicochemical characteristics of modified porous starch. The work focuses on the encapsulation of essential oil in hydrophobic microcapsules embedded in sodium alginate hydrogels. FTIR spectra indicated successful esterification of starch with OSA. 1047:1022 cm-1 and 1022:995 cm-1 band ratios of FTIR spectra revealed increased crystallinity due to enzymatic modification, supported by XRD patterns. Porous-OSA (PO) starch had 1.5 times higher degree of substitution (DS) than OSA-porous (OP) starch, confirmed by the intense peak at 0.85 ppm in 1H NMR spectra. SEM images displayed larger particles and smaller pore diameter in OP compared to PO and porous starch, indicating amylolytic enzyme inhibition by OSA. Loading efficiency (LE) showed no significant difference between OP and PO microcapsules (≈70 %), both significantly higher other starch microcapsules. OP and PO microcapsules exhibited sustained release, with enhanced antibacterial activity. Alginate hydrogels preserved about 60 % antioxidant and 90 % antibacterial activities of SEO against 2 h of UV radiation. These findings suggest that the order of modification could not affect the functional properties of final microcapsules. Additionally, the importance of alginate hydrogels as the protective and second wall material was disclosed.
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Affiliation(s)
- Shahriyar Sahraeian
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Mehrdad Niakousari
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.
| | - Mahboubeh Fazaeli
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
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11
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Sun X, Guo R, Zhan T, Kou Y, Ma X, Song H, Song L, Li X, Zhang H, Xie F, Song Z, Yuan C, Wu Y. Self-assembly of tamarind seed polysaccharide via enzymatic depolymerization and degalactosylation enhanced ice recrystallization inhibition activity. Int J Biol Macromol 2023; 252:126352. [PMID: 37598826 DOI: 10.1016/j.ijbiomac.2023.126352] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2023] [Accepted: 08/14/2023] [Indexed: 08/22/2023]
Abstract
Polysaccharides are becoming potential candidates for developing food-grade cryoprotectants due to their extensive accessibility and health-promoting effects. However, unremarkable ice recrystallization inhibition (IRI) activity and high viscosity limit their practical applications in some systems. Our previous study found a galactoxyloglucan polysaccharide from tamarind seed (TSP) showing moderate IRI activity. Herein, the enhancement of the IRI performance of TSP via enzymatic depolymerization and degalactosylation-induced self-assembly was reported. TSP was depolymerized and subsequently removed ∼40 % Gal, which induced the formation of supramolecular rod-like fiber self-assembles and exhibited a severalfold enhancement of IRI. Ice shaping assay did not show obvious faceting of ice crystals, indicating that both depolymerized and self-assembled TSP showed very weak binding to ice. Molecular dynamics simulation confirmed the absence of molecular complementarity with ice. Further, it highlighted that degalactosylation did not cause significant changes in local hydration properties of TSP from the view of a single oligomer. The inconsistency between molecular simulation and macroscopic IRI effect proposed that the formation of unique supramolecular self-assemblies may be a key requirement for enhancing IRI activity. The findings of this study provided a new opportunity to enhance the applied potential of natural polysaccharides in food cryoprotection.
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Affiliation(s)
- Xianbao Sun
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Rui Guo
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Taijie Zhan
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Yuxing Kou
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Xuan Ma
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Hong Song
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Lihua Song
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Xujiao Li
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; Institute for Agro-food Standards and Testing Technology, Laboratory of Quality and Safety Risk Assessment for Agro-products (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Hui Zhang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Fan Xie
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Zibo Song
- Yunnan Maoduoli Group Food Co., Ltd., Yuxi 653100, China
| | - Chunmei Yuan
- Yunnan Maoduoli Group Food Co., Ltd., Yuxi 653100, China
| | - Yan Wu
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
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12
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Peng D, Li W, Liang X, Zheng L, Guo X. Enzymatic preparation of hydrophobic biomass with one-pot synthesis and the oil removal performance. J Environ Sci (China) 2023; 124:105-116. [PMID: 36182120 DOI: 10.1016/j.jes.2021.10.019] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 10/15/2021] [Accepted: 10/16/2021] [Indexed: 06/16/2023]
Abstract
Oil pollution is causing deleterious damage to aquatic ecosystems and human health. The utilization of agricultural waste such as corn stalk (CS) to produce biosorbents has been considered an ecofriendly and efficient approach for removing oil. However, most previous studies focused on the modification of the whole CS, which is inefficient due to the heterogeneity of CS. In this study, corn stalk pith (CP), which has excellent amphipathic characteristics, was selected to prepare a high-efficiency oil sorbent by grafting dodecyl gallate (DG, a long-chain alkyl) onto CP surface lignin via laccase mediation. The modified biomass (DGCP) shows high hydrophobicity (water contact angle = 140.2°) and superoleophilicity (oil contact angle = 0°) and exhibits a high oil sorption capacity (46.43 g/g). In addition, DGCP has good stability and reusability for adsorbing oil from the aqueous phase. Kinetic and isotherm models and two-dimensional correlation spectroscopy integrated with FTIR analyses revealed that the main sorption mechanism involves the H-bond effect, hydrophobic effect and van der Waals force. This work provides an ecofriendly method to prepare oil sorbents and new insights into the mechanisms underlying the removal of spilled oil from wastewater.
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Affiliation(s)
- Dan Peng
- Department of Transportation and Environment, Shenzhen Institute of Information Technology, Shenzhen 518172, China
| | - Wenjie Li
- Department of Transportation and Environment, Shenzhen Institute of Information Technology, Shenzhen 518172, China; School of Earth and Environment, Anhui University of Science & Technology, Huainan 232001, China
| | - Xujun Liang
- School of Resources and Environmental Science, Quanzhou Normal University, Quanzhou 362000, China; Department of Civil and Environmental Engineering, University of Michigan, Ann Arbor, MI 481092125, USA.
| | - Liuchun Zheng
- School of Environment, South China Normal University, Guangzhou Higher Education Mega Center, Guangzhou 510006, China
| | - Xuetao Guo
- College of Natural Resources and Environment, Northwest A&F University, Yangling 712100, China.
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13
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Lin J, Tang ZS, Brennan CS, Chandrapala J, Gao W, Han Z, Zeng XA. Valorizing protein-polysaccharide conjugates from sugar beet pulp as an emulsifier. Int J Biol Macromol 2023; 226:679-689. [PMID: 36436597 DOI: 10.1016/j.ijbiomac.2022.11.217] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 11/16/2022] [Accepted: 11/21/2022] [Indexed: 11/27/2022]
Abstract
Inspired by the emulsion stability of sugar beet pulp pectin, the hydrophobic protein fraction in sugar beet pulp (SBP) is expected to feature high interfacial activity. This work retrieved alkaline extracted protein-polysaccharide conjugates (AEC) from partially depectinized SBP by hot alkaline extraction. AEC was protein-rich (57.20 %), and the polysaccharide mainly comprised neutral sugar, which adopted a rhamnogalacturonan-I pectin-like structure. The hydrophobic polypeptide chains tangled as a dense 'core' with polysaccharide chains attached as a hydrated 'shell' (hydrodynamic radius of ~110 nm). AEC could significantly decrease the oil-water interfacial tension (11.58 mN/m), featuring superior emulsification performance than three control emulsifiers, especially the excellent emulsifying stability (10 % oil) as the emulsion droplet size of 0.438 and 0.479 μm for fresh and stored (60 °C, 5 d) emulsions, respectively. The relationship of molecular structure to emulsification was investigated by specific enzymic modification, suggesting the intact macromolecular structure was closely related to emulsifying activity and that the NS fraction contributed greatly to emulsifying stability. Moreover, AEC was highly efficient to stabilize gel-like high internal phase emulsions (oil fraction 0.80) with low concentration (0.2 %) and even high ionic strength (0-1000 mM). Altogether, valorizing AEC as an emulsifier is feasible for high-value utilization of SBP.
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Affiliation(s)
- Jiawei Lin
- School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Zhong-Sheng Tang
- College of Food Science and Engineering, Guangdong Ocean University, Yangjiang 529500, China
| | | | - Jayani Chandrapala
- School of Science, RMIT University, GPO Box 2474, Melbourne, VIC 3001, Australia
| | - Wenhong Gao
- School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Zhong Han
- School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China
| | - Xin-An Zeng
- School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; Yangjiang Research Institute, South China University of Technology, Yangjiang 529500, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China; China-Singapore International Joint Research Institute, Guangzhou 510700, China.
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14
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Zheng Y, Luo W, Yang J, Wang H, Hu Q, Zeng Z, Li X, Wang S. Controlled co-immobilisation of proteins via 4'-phosphopantetheine-mediated site-selective covalent linkage. N Biotechnol 2022; 72:114-121. [PMID: 36307012 DOI: 10.1016/j.nbt.2022.10.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Revised: 07/12/2022] [Accepted: 10/22/2022] [Indexed: 11/05/2022]
Abstract
In Escherichia coli, acyl carrier protein (ACP) is posttranslationally converted into its active holo-ACP form via covalent linkage of 4'-phosphopantetheine (4'-PP) to residue serine-36. We found that the long flexible 4'-PP arm could react chemoselectively with the iodoacetyl group introduced on solid supports with high efficiency under mild conditions. Based on this finding, we developed site-selective immobilisation of proteins via the active holo-ACP fusion tag, independently of the physicochemical properties of the protein of interest. Furthermore, the molecular ratios of co-immobilised proteins can be manipulated because the tethering process is predominantly directed by the molar concentrations of diverse holo-ACP fusions during co-immobilisation. Conveniently tuning the molecular ratios of co-immobilised proteins allows their cooperation, leading to a highly productive multi-protein co-immobilisation system. Kinetic studies of enzymes demonstrated that α-amylase (Amy) and methyl parathion hydrolase (MPH) immobilised via active tag holo-ACP had higher catalytic efficiency (kcat/Km) in comparison with their corresponding counterparts immobilised via the sulfhydryl groups (-SH) of these proteins. The immobilised holo-ACP-Amy also presented higher thermostability compared with free Amy. The enhanced α-amylase thermostability upon immobilisation via holo-ACP renders it more suitable for industrial application.
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Affiliation(s)
- Yujiao Zheng
- Guangdong Provincial Key Laboratory of Protein Function and Regulation in Agricultural Organisms, Guangzhou 541642, PR China; College of Life Sciences, South China Agricultural University, Guangzhou, Guangdong, PR China
| | - Wenshi Luo
- Guangdong Provincial Key Laboratory of Protein Function and Regulation in Agricultural Organisms, Guangzhou 541642, PR China; College of Life Sciences, South China Agricultural University, Guangzhou, Guangdong, PR China
| | - Jia Yang
- Guangdong Provincial Key Laboratory of Protein Function and Regulation in Agricultural Organisms, Guangzhou 541642, PR China; College of Life Sciences, South China Agricultural University, Guangzhou, Guangdong, PR China
| | - Huazhen Wang
- Guangdong Provincial Key Laboratory of Protein Function and Regulation in Agricultural Organisms, Guangzhou 541642, PR China; College of Life Sciences, South China Agricultural University, Guangzhou, Guangdong, PR China
| | - Quan Hu
- Guangdong Provincial Key Laboratory of Protein Function and Regulation in Agricultural Organisms, Guangzhou 541642, PR China; College of Life Sciences, South China Agricultural University, Guangzhou, Guangdong, PR China
| | - Zaohai Zeng
- Guangdong Provincial Key Laboratory of Protein Function and Regulation in Agricultural Organisms, Guangzhou 541642, PR China; College of Life Sciences, South China Agricultural University, Guangzhou, Guangdong, PR China
| | - Xuefeng Li
- Guangdong Provincial Key Laboratory of Protein Function and Regulation in Agricultural Organisms, Guangzhou 541642, PR China; College of Life Sciences, South China Agricultural University, Guangzhou, Guangdong, PR China
| | - Shengbin Wang
- Guangdong Provincial Key Laboratory of Protein Function and Regulation in Agricultural Organisms, Guangzhou 541642, PR China; College of Life Sciences, South China Agricultural University, Guangzhou, Guangdong, PR China.
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15
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Shen Y, Hong S, Singh G, Koppel K, Li Y. Improving functional properties of pea protein through "green" modifications using enzymes and polysaccharides. Food Chem 2022; 385:132687. [PMID: 35299020 DOI: 10.1016/j.foodchem.2022.132687] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2021] [Revised: 03/09/2022] [Accepted: 03/10/2022] [Indexed: 12/22/2022]
Abstract
Pea proteins have gained significant interest in recent years. The objective of this study was to enhance pea protein functional properties through enzymatic and/or conjugation modifications and understand the physicochemical properties of the modified proteins. Molecular changes of the proteins were characterized, and protein functionality, in vitro digestibility, and sensory properties were analyzed. The proteins crosslinked with transglutaminase showed significantly improved water holding capacity (5.2-5.6 g/g protein) compared with the control pea protein isolate (2.8 g/g). The pea proteins conjugated with guar gum showed exceptional emulsifying capacity (EC) and stability (ES) of up to 100% compared with the control protein (EC of 58% and ES of 48%). Some sequentially modified pea proteins, such as transglutaminase crosslinking followed by guar gum conjugation had multiple functional enhancement (water holding, oil holding, emulsifying, and gelation). The functionally enhanced pea proteins had comparable sensory scores as the control protein.
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Affiliation(s)
- Yanting Shen
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, 66506, United States
| | - Shan Hong
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, 66506, United States
| | - Gaganpreet Singh
- Department of Food, Nutrition, Dietetics and Health, Kansas State University, Manhattan, KS 66506, United States
| | - Kadri Koppel
- Department of Food, Nutrition, Dietetics and Health, Kansas State University, Manhattan, KS 66506, United States
| | - Yonghui Li
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, 66506, United States.
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16
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Wu M, Li Y, Li J, Xu S, Gu Z, Cheng L, Hong Y. Preparation and structural properties of starch phosphate modified by alkaline phosphatase. Carbohydr Polym 2022; 276:118803. [PMID: 34823809 DOI: 10.1016/j.carbpol.2021.118803] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Revised: 08/23/2021] [Accepted: 10/19/2021] [Indexed: 12/25/2022]
Abstract
In this study, a method for the synthesis of starch phosphate using the transferase properties of alkaline phosphatase was explored. Maize starch was treated with a pyrophosphate solution containing alkaline phosphatase and catalytic ions under pH 8 at 37 °C. The synthesis of starch phosphate was evaluated and compared with untreated and treated starch controls. The phosphorus content of the samples increased up to 8500% with the catalytic ion concentration, whereas the peak viscosity by up to 41.4% decreased. The crystallinity and enthalpy of the phosphorylated samples were reduced by up to 26.8% and 23.3%, respectively; however, no significant was observed by Fourier-transform infrared spectrometer. The roughness of the starch surface and the distribution of elemental phosphorus were observed by scanning electron microscopy and energy dispersive Spectrometry. X-ray photoelectron spectroscopy and time of flight secondary ion mass spectrometry results further indicated the grafting of the phosphate radical.
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Affiliation(s)
- Menghan Wu
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu Province, China
| | - Yanning Li
- College of Natural Sciences, University of Texas at Austin, TX, USA
| | - Jinge Li
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu Province, China
| | - Shuang Xu
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu Province, China
| | - Zhengbiao Gu
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu Province, China
| | - Li Cheng
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu Province, China
| | - Yan Hong
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu Province, China.
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17
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Zhang L, Xiong T, Wang XF, Chen DL, He XD, Zhang C, Wu C, Li Q, Ding X, Qian JY. Pickering emulsifiers based on enzymatically modified quinoa starches: Preparation, microstructures, hydrophilic property and emulsifying property. Int J Biol Macromol 2021; 190:130-140. [PMID: 34481848 DOI: 10.1016/j.ijbiomac.2021.08.212] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Revised: 08/14/2021] [Accepted: 08/27/2021] [Indexed: 11/19/2022]
Abstract
Quinoa starch was developed as a new kind of Pickering emulsifier by enzymatic modification. The morphological structure, crystalline structure, lamellar structure, fractal structure, particle size distribution, contact angle, emulsion index (EI), and emulsion micromorphology were studied to explore the relationship between structure characteristics, hydrophilic property, and emulsifying properties of enzymatically modified (EM) quinoa starches. With the increasing enzymatic hydrolysis time in the test range of 0-9 h, particle size of EM quinoa starch decreased, and the broken starch and contact angle of EM quinoa starch increased; the EI value of emulsions with EM quinoa starch increased, and the oil droplet size of emulsions with EM quinoa starch decreased. It suggested that both the smallest particle size and the closest extent of the contact angle to 90° derived the best emulsifying property of EM-9. The EM quinoa starch had higher emulsifying capacity at higher oil volume fraction (Φ) (50%) than at lower Φ (20%), proving that the EM starch has potential to be used as Pickering emulsifiers in higher oil products, such as salad dressing.
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Affiliation(s)
- Liang Zhang
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Ting Xiong
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Xian-Fen Wang
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Dong-Ling Chen
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Xu-Dong He
- Yangzhou Center for Food and Drug Control, Building No. 2, Food Sci-Tech Park, Linjianglu 205, Yangzhou, Jiangsu 225004, People's Republic of China
| | - Chen Zhang
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Chunsen Wu
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Qian Li
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Xiangli Ding
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Jian-Ya Qian
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China.
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18
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Pourmohammadi K, Abedi E. Hydrolytic enzymes and their directly and indirectly effects on gluten and dough properties: An extensive review. Food Sci Nutr 2021; 9:3988-4006. [PMID: 34262753 PMCID: PMC8269544 DOI: 10.1002/fsn3.2344] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2021] [Revised: 04/03/2021] [Accepted: 05/09/2021] [Indexed: 12/11/2022] Open
Abstract
Poor water solubility, emulsifying, and foaming properties of gluten protein have limited its applications. Gluten is structured by covalent (disulfide bonds) and noncovalent bonds (hydrogen bonds, ionic bonds, hydrophobic bonds) which prone to alteration by various treatments. Enzyme modification has the ability to alter certain properties of gluten and compensate the deficiencies in gluten network. By hydrolyzing mechanisms and softening effects, hydrolytic enzymes affect gluten directly and indirectly and improve dough quality. The present review investigates the effects of some hydrolytic enzymes (protease and peptidase, alcalase, xylanase, pentosanase, and cellulase) on the rheological, functional, conformational, and nutritional features of gluten and dough. Overall, protease, peptidase, and alcalase directly affect peptide bonds in gluten. In contrast, arabinoxylan, pentosan, and cellulose are affected, respectively, by xylanase, pentosanase, and cellulase which indirectly affect gluten proteins. The changes in gluten structure by enzyme treatment allow gluten for being used in variety of purposes in the food and nonfood industry.
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Affiliation(s)
- Kiana Pourmohammadi
- Department of Food Science and TechnologyCollege of AgricultureFasa UniversityFasaIran
| | - Elahe Abedi
- Department of Food Science and TechnologyCollege of AgricultureFasa UniversityFasaIran
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19
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Yu L, Kong H, Gu Z, Li C, Ban X, Cheng L, Hong Y, Li Z. Two 1,4-α-glucan branching enzymes successively rearrange glycosidic bonds: A novel synergistic approach for reducing starch digestibility. Carbohydr Polym 2021; 262:117968. [PMID: 33838833 DOI: 10.1016/j.carbpol.2021.117968] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2021] [Revised: 03/17/2021] [Accepted: 03/17/2021] [Indexed: 01/04/2023]
Abstract
Enzymatically rearranging α-1,4 and α-1,6 glycosidic bonds in starch is a green approach to regulating its digestibility. A two-step modification process successively catalyzed by 1,4-α-glucan branching enzymes (GBEs) from Rhodothermus obamensi STB05 (Ro-GBE) and Geobacillus thermoglucosidans STB02 (Gt-GBE) was investigated as a strategy to reduce the digestibility of corn starch. This dual GBE modification process caused a reduction of 25.8 % in rapidly digestible starch fraction in corn starch, which were more effective than single GBE-catalyzed modification with the same duration. Structural analysis indicated that the dual GBE modified product contained higher branching density, more abundant short branches, and shorter external chains than those in single GBE-modified product. These results demonstrated that a moderate Ro-GBE treatment prior to starch gelatinization caused several suitable alterations in starch molecules, which promoted the transglycosylation efficiency of the following Gt-GBE treatment. This dual GBE-catalyzed modification process offered an efficient strategy for regulating starch digestibility.
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20
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Pourmohammadi K, Abedi E. Enzymatic modifications of gluten protein: Oxidative enzymes. Food Chem 2021; 356:129679. [PMID: 33827045 DOI: 10.1016/j.foodchem.2021.129679] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2020] [Revised: 03/14/2021] [Accepted: 03/19/2021] [Indexed: 02/07/2023]
Abstract
Oxidative enzymes treat weak flours in order to restore the gluten network of damaged wheat flour and reduce the economic and technological losses. The present review concentrates on oxidative exogenous enzymes (transglutaminase, laccase, glucose oxidase, hexose oxidase) and oxidative endogenous enzymes (tyrosinase, peroxidase, catalase, sulfhydryl oxidase, lipoxygenase, lipase, protein disulfide isomerase, NAD(P)H-dependent dehydrogenase, thioredoxin reductase and glutathione reductase) and their effects on the rheological, functional, and conformational features of gluten and its subunits. Overall, transglutaminase is used in wheat-based foods through introducing isopeptide bonds (ε-γ glutamyl-lysine). Glucose oxidase, hexose oxidase, peroxidase, sulfhydryl oxidase, lipase, and lipoxygenase form disulfide and nondisulfide bonds through producing hydrogen peroxide. Laccase, tyrosinase, and protein disulfide isomerase form cross-links between tyrosine and cysteine residues by generating radicals. Thioredoxin reductase and glutathione reductase create new inter disulfide bonds. The effect of oxidative enzymes on the formation of covalent cross-linkages were substantially more than non-covalent bonds in gluten structure.
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Affiliation(s)
- Kiana Pourmohammadi
- Department of Food Science and Technology, College of Agriculture, Fasa University, Fasa, Iran.
| | - Elahe Abedi
- Department of Food Science and Technology, College of Agriculture, Fasa University, Fasa, Iran.
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21
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Harken L, Li SM. Modifications of diketopiperazines assembled by cyclodipeptide synthases with cytochrome P 450 enzymes. Appl Microbiol Biotechnol 2021; 105:2277-2285. [PMID: 33625545 PMCID: PMC7954767 DOI: 10.1007/s00253-021-11178-1] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2020] [Revised: 02/04/2021] [Accepted: 02/10/2021] [Indexed: 12/22/2022]
Abstract
2,5-Diketopiperazines are the smallest cyclic peptides comprising two amino acids connected via two peptide bonds. They can be biosynthesized in nature by two different enzyme families, either by nonribosomal peptide synthetases or by cyclodipeptide synthases. Due to the stable scaffold of the diketopiperazine ring, they can serve as precursors for further modifications by different tailoring enzymes, such as methyltransferases, prenyltransferases, oxidoreductases like cyclodipeptide oxidases, 2-oxoglutarate-dependent monooxygenases and cytochrome P450 enzymes, leading to the formation of intriguing secondary metabolites. Among them, cyclodipeptide synthase-associated P450s attracted recently significant attention, since they are able to catalyse a broader variety of astonishing reactions than just oxidation by insertion of an oxygen. The P450-catalysed reactions include hydroxylation at a tertiary carbon, aromatisation of the diketopiperazine ring, intramolecular and intermolecular carbon-carbon and carbon-nitrogen bond formation of cyclodipeptides and nucleobase transfer reactions. Elucidation of the crystal structures of three P450s as cyclodipeptide dimerases provides a structural basis for understanding the reaction mechanism and generating new enzymes by protein engineering. This review summarises recent publications on cyclodipeptide modifications by P450s.Key Points• Intriguing reactions catalysed by cyclodipeptide synthase-associated cytochrome P450s• Homo- and heterodimerisation of diketopiperazines• Coupling of guanine and hypoxanthine with diketopiperazines.
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Affiliation(s)
- Lauritz Harken
- Institut für Pharmazeutische Biologie und Biotechnologie, Fachbereich Pharmazie, Philipps-Universität Marburg, Robert-Koch-Str. 4, 35037, Marburg, Germany
| | - Shu-Ming Li
- Institut für Pharmazeutische Biologie und Biotechnologie, Fachbereich Pharmazie, Philipps-Universität Marburg, Robert-Koch-Str. 4, 35037, Marburg, Germany.
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22
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Park S, Kim YR. Clean label starch: production, physicochemical characteristics, and industrial applications. Food Sci Biotechnol 2021; 30:1-17. [PMID: 33552613 PMCID: PMC7847421 DOI: 10.1007/s10068-020-00834-3] [Citation(s) in RCA: 40] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2020] [Revised: 09/23/2020] [Accepted: 09/25/2020] [Indexed: 11/30/2022] Open
Abstract
Recently, health-conscious consumers have a tendency to avoid the use of modified starch in their food products because of reluctance regarding food additives or chemical processes. The present paper considers the characteristics and manufacturing methods of clean label starch, which is free from chemical modification. Clean label starch manufacturing is mainly dependent on starch blending, physical and enzymatic modification methods. Physical modifications include ultrasound, hydrothermal (e.g., heat-moisture treatment and annealing), pre-gelatinization (e.g., drum drying, roll drying, spray cooking, and extrusion cooking), high-pressure (high hydrostatic pressure), and pulsed electric field treatments. These physical processes allow variation of starch properties, such as morphological, thermal, rheological, and pasting properties. Enzyme treatment can change the properties of starch more dramatically. Actual use of clean label starch with such altered properties has occurred in industry and is described here. This review may provide useful information on the current status and future direction of clean label starch in the field of food science.
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Affiliation(s)
- Shinjae Park
- Department of Biosystems and Biomaterials Science and Engineering, Seoul National University, Seoul, 08826 Republic of Korea
| | - Yong-Ro Kim
- Department of Biosystems and Biomaterials Science and Engineering, Seoul National University, Seoul, 08826 Republic of Korea
- Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, 08826 Republic of Korea
- Center for Food and Bioconvergence, Seoul National University, Seoul, 08826 Republic of Korea
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23
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Keeratiburana T, Hansen AR, Soontaranon S, Blennow A, Tongta S. Pre-treatment of granular rice starch to enhance branching enzyme catalysis. Carbohydr Polym 2020; 247:116741. [PMID: 32829860 DOI: 10.1016/j.carbpol.2020.116741] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2020] [Revised: 06/17/2020] [Accepted: 07/03/2020] [Indexed: 10/23/2022]
Abstract
Effects of different pre-treatments of granular rice starch using ethanol (ET) and maltogenic α-amylase (MA), separately or combined sequentially ET→MA, were performed to enable efficient subsequent modification with branching enzyme (BE). The pre-treated samples were characterized with respect to morphology, molecular structure, physicochemical properties and the rate of digestion to amylolytic enzymes. MA produced pores and also eroded the granular surface whereas ET caused coapted granules, noticeable swelling but no pores. Crystallinity and enthalpy of gelatinization dramatically decreased with ET and ET→MA. Subsequent BE catalysis increased the specific surface area, crystallinity, α-1,6-glucosidic linkage ratio and enthalpy. BE catalyzed branching resulted in more intact granules, less swelling capacity, solubility and granular separation as compared to their control. These effects were related to reduced amylolytic susceptibility. Pre-treatment prior to BE catalysis offers an efficient alternative way to modify granular starch with different structure and properties depending on the pre-treatment protocol.
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Affiliation(s)
- Thewika Keeratiburana
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, 30000, Thailand; Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Frederiksberg C, DK-1871, Denmark; Department of Food Science, Faculty of Science, Buriram Rajabhat University, Buriram, 31000, Thailand
| | - Aleksander Riise Hansen
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Frederiksberg C, DK-1871, Denmark
| | - Siriwat Soontaranon
- Synchrotron Light Research Institute (Public Organization), Muang, Nakhon Ratchasima, 30000, Thailand
| | - Andreas Blennow
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Frederiksberg C, DK-1871, Denmark.
| | - Sunanta Tongta
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, 30000, Thailand.
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24
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Abstract
The human guanylate-binding protein 1 (hGBP1) is the best characterized isoform of the seven human GBPs belonging to the superfamily of dynamin-like proteins (DLPs). As known for other DLPs, hGBP1 also exhibits antiviral and antimicrobial activity within the cell. hGBP 1, like hGBPs 2 and 5, carries a CAAX motive at the C-terminus leading to isoprenylation in the living cells. The attachment of a farnesyl anchor and its unique GTPase cycle provides hGBP1 the ability of a nucleotide- stimulated polymerization and membrane binding. In this chapter, we want to show how to prepare farnesylated hGBP1 (hGBP1fn) by bacterial synthesis and by enzymatic modification, respectively, and how to purify the non-farnesylated, as well as the farnesylated hGBP1, by chromatographic procedures. Furthermore, we want to demonstrate how to investigate the special features of polymerization by a UV-absorption-based turbidity assay and the binding to artificial membranes by means of fluorescence energy transfer.
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Affiliation(s)
- Linda Sistemich
- Physical Chemistry I, Faculty of Chemistry and Biochemistry, Ruhr University Bochum, Bochum, Germany
| | - Christian Herrmann
- Physical Chemistry I, Faculty of Chemistry and Biochemistry, Ruhr University Bochum, Bochum, Germany.
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25
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Abstract
4'-Phosphopantetheinyl transferases (PPTases) have been employed by researchers as versatile biocatalysts for the site-specific modification of numerous protein targets with structurally diverse molecules. Here we describe the use of these enzymes for the production of homogeneous antibody-drug conjugates (ADCs), which have garnered much attention as innovative anticancer drugs. The exceptionally broad substrate tolerance of PPTases allows for one-step and two-step conjugation strategies for site-specific ADC synthesis. While one-step conjugation involves direct coupling of a drug molecule to an antibody, two-step conjugation provides increased flexibility and efficiency of the conjugation process by first attaching a bioorthogonal chemical handle that is then used for drug molecule attachment in a second step. The aim of this chapter is to outline detailed protocols for both labeling procedures, as well as to provide guidance on enzyme and substrate preparation.
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Affiliation(s)
- Jan Grünewald
- Biotherapeutics, Genomics Institute of the Novartis Research Foundation, San Diego, CA, USA.
| | - Ansgar Brock
- Biotherapeutics, Genomics Institute of the Novartis Research Foundation, San Diego, CA, USA
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26
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Dura A, Yokoyama W, Rosell CM. Glycemic Response to Corn Starch Modified with Cyclodextrin Glycosyltransferase and its Relationship to Physical Properties. Plant Foods Hum Nutr 2016; 71:252-258. [PMID: 27277075 DOI: 10.1007/s11130-016-0553-6] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Corn starch was modified with cyclodextrin glycosyltransferase (CGTase) below the gelatinization temperature. The porous granules with or without CGTase hydrolysis products may be used as an alternative to modified corn starches in foods applications. The amount and type of hydrolysis products were determined, containing mainly β-cyclodextrin (CD), which will influence pasting behavior and glycemic response in mice. Irregular surface and small holes were observed by microscopic analysis and differences in pasting properties were observed in the presence of hydrolysis products. Postprandial blood glucose in mice fed gelatinized enzymatically modified starch peaked earlier than their ungelatinized counterparts. However, in ungelatinized enzymatically modified starches, the presence of β- CD may inhibit the orientation of amylases slowing hydrolysis, which may help to maintain lower blood glucose levels. Significant correlations were found between glycemic curves and viscosity pattern of starches.
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Affiliation(s)
- A Dura
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Avenida Agustin Escardino, 7, 46980, Paterna, Valencia, Spain
- Healthy Processed Foods Research, Agricultural Research Service, U.S. Department of Agriculture, Albany, California, 94710, USA
| | - W Yokoyama
- Healthy Processed Foods Research, Agricultural Research Service, U.S. Department of Agriculture, Albany, California, 94710, USA
| | - C M Rosell
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Avenida Agustin Escardino, 7, 46980, Paterna, Valencia, Spain.
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27
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Yu X, Yang J, Li B, Yuan H. High efficiency transformation of stevioside into a single mono-glycosylated product using a cyclodextrin glucanotransferase from Paenibacillus sp. CGMCC 5316. World J Microbiol Biotechnol 2015; 31:1983-91. [PMID: 26395638 DOI: 10.1007/s11274-015-1947-6] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2015] [Accepted: 09/14/2015] [Indexed: 11/26/2022]
Abstract
Stevioside is a non-caloric, natural, high-intensity sweetener. However, the bitter aftertaste of stevioside restricts its utilization for human consumption and limits its application in the food industry. In this study, a high efficiency enzymatic modification system was investigated to improve stevioside taste quality. A cyclodextrin glucanotransferase (CGTase) producing strain Paenibacillus sp. CGMCC 5316 was isolated from Stevia planting soil. With starch as glycosyl donor, this CGTase can transform stevioside into a single specific product which is an isomer of rebaudioside A and identified as mono-glycosylated stevioside. The taste of stevioside is improved noticeably by generating mono-glycosylated stevioside, which possesses a sucrose-like taste and has sweetness increased significantly by 35.4%. Next, the parameters influencing CGTase production were optimized. Compared to initial conditions, CGTase activity increased by 214.7% under optimum conditions of 3.9 g/L starch, 17.9 g/L tryptone, and 67.6 h of culture time, and the transglycosylation rate of stevioside was remarkably increased by 284.8%, reaching 85.6%. This CGTase modification system provides a promising solution for improving the sweetness and taste quality of stevioside. The efficiency of CGTase transformation can be greatly increased by optimizing the culture conditions of Paenibacillus sp. CGMCC 5316.
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Affiliation(s)
- Xuejian Yu
- State Key Laboratory of Agrobiotechnology, College of Biological Sciences, China Agricultural University, Beijing, 100193, China
| | - Jinshui Yang
- State Key Laboratory of Agrobiotechnology, College of Biological Sciences, China Agricultural University, Beijing, 100193, China
| | - Baozhen Li
- State Key Laboratory of Agrobiotechnology, College of Biological Sciences, China Agricultural University, Beijing, 100193, China
| | - Hongli Yuan
- State Key Laboratory of Agrobiotechnology, College of Biological Sciences, China Agricultural University, Beijing, 100193, China.
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28
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Yang H, Mu Y, Chen H, Xiu Z, Yang T. Enzymatic synthesis of feruloylated lysophospholipid in a selected organic solvent medium. Food Chem 2013; 141:3317-22. [PMID: 23993487 DOI: 10.1016/j.foodchem.2013.06.012] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2013] [Revised: 04/19/2013] [Accepted: 06/04/2013] [Indexed: 11/30/2022]
Abstract
Feruloylated lysophospholipids (FLPs) were firstly synthesized from phosphatidylcholine (PC) and ethyl ferulate (EF) using lipase-catalysed interesterification in selected solvents at controlled water content. Kinds of lipases and single solvents were screened. Novozym 435 and toluene were found to be the suitable biocatalyst and solvent, respectively. Then tert-butanol, n-butanol, chloroform, isopropanol, acetone and DMSO were respectively added into toluene in order to increase conversion of products. The results showed that toluene/chloroform could significantly increase the conversion and the optimal combination of toluene and chloroform was 90:10 (v/v). The optimal conditions generated for FLPs production were a substrate molar ratio of 5:1 (PC/EF), a PC's hydrolytic time of 1.5h, an enzyme load of 60 mg/ml, a solvent dosage of 5 ml and a molecular sieves concentration (4Å) of 100mg/ml. Under these conditions, 40.51% of EF can be converted to FLPs, which were identified by TLC and HPLC-MS.
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Affiliation(s)
- Hongli Yang
- School of Life Science and Biotechnology, Dalian University of Technology, Dalian 116024, People's Republic of China
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