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Luta G, Balan D, Stanca M, Jerca O, Jurcoane S, Niculescu M, Gaidau C, Stanculescu IR. Innovative Protein Gel Treatments to Improve the Quality of Tomato Fruit. Gels 2023; 10:10. [PMID: 38275848 PMCID: PMC10815011 DOI: 10.3390/gels10010010] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Revised: 12/18/2023] [Accepted: 12/19/2023] [Indexed: 01/27/2024] Open
Abstract
This study aims to establish the effect of biostimulatory protein gels on the quality of tomato. One of the most consumed vegetables, tomato (Lycopersicon esculentum Mill.) is a rich source of healthy constituents. Two variants of protein gels based on bovine gelatin and keratin hydrolysates obtained from leather industry byproducts were used for periodical application on the tomato plant roots in the early stage of vegetation. The gels were characterized by classical physicochemical methods and protein secondary structure was obtained by FTIR band deconvolution. After ripening, tomato was analyzed regarding its content of quality indicators (sugars and organic acids) and antioxidants (lycopene, β-carotene, vitamin C, polyphenols). The results emphasized the positive effects of the protein gels on the quality parameters of tomato fruit. An increase of 10% of dry matter and of 30% (in average) in the total soluble sugars was noted after biostimulant application. Also, lycopene and vitamin C recorded higher values (by 1.44 and 1.29 times, respectively), while β-carotene showed no significant changes. The biostimulant activity of protein gels was correlated with their amino acid composition. Plant biostimulants are considered an ecological alternative to conventional treatments for improving plant growth, and also contributing to reduce the intake of chemical fertilizers.
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Affiliation(s)
- Gabriela Luta
- Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Mărăsti Blvd, 011464 Bucharest, Romania; (G.L.); (S.J.)
| | - Daniela Balan
- Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Mărăsti Blvd, 011464 Bucharest, Romania; (G.L.); (S.J.)
| | - Maria Stanca
- Leather Research Department, Division Leather and Footwear Research Institute, Research and Development National Institute for Textiles and Leather, 93, Ion Minulescu Str., 031215 Bucharest, Romania (C.G.)
| | - Ovidiu Jerca
- Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Mărăsti Blvd, 011464 Bucharest, Romania; (G.L.); (S.J.)
| | - Stefana Jurcoane
- Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Mărăsti Blvd, 011464 Bucharest, Romania; (G.L.); (S.J.)
| | - Mihaela Niculescu
- Leather Research Department, Division Leather and Footwear Research Institute, Research and Development National Institute for Textiles and Leather, 93, Ion Minulescu Str., 031215 Bucharest, Romania (C.G.)
| | - Carmen Gaidau
- Leather Research Department, Division Leather and Footwear Research Institute, Research and Development National Institute for Textiles and Leather, 93, Ion Minulescu Str., 031215 Bucharest, Romania (C.G.)
| | - Ioana Rodica Stanculescu
- Department of Analytical and Physical Chemistry, University of Bucharest, 4-12 Regina Elisabeta Bd., 030018 Bucharest, Romania;
- “Horia Hulubei” National Institute of Research and Development for Physics and Nuclear Engineering, 30 Reactorului Str., 077125 Magurele, Romania
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Stanca M, Gaidau C, Zaharescu T, Balan GA, Matei I, Precupas A, Leonties AR, Ionita G. Physico-Chemical Changes Induced by Gamma Irradiation on Some Structural Protein Extracts. Biomolecules 2023; 13:biom13050774. [PMID: 37238645 DOI: 10.3390/biom13050774] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Revised: 04/20/2023] [Accepted: 04/28/2023] [Indexed: 05/28/2023] Open
Abstract
In this study, the effect of gamma irradiation (10 kGy) on proteins extracted from animal hide, scales, and wool was evidenced by calorimetric (μDSC) and spectroscopic (IR, circular dichroism, and EPR) methods. Keratin was obtained from sheep wool, collagen and bovine gelatin from bovine hide, and fish gelatin from fish scales. The μDSC experiments evidenced that gamma irradiation influences the thermal stability of these proteins differently. The thermal stability of keratin decreases, while a resistance to thermal denaturation was noticed for collagen and gelatins after gamma irradiation. The analysis of the IR spectra demonstrated that gamma irradiation determines changes in the vibrational modes of the amide groups that are associated with protein denaturation, most meaningfully in the case of keratin. As evidenced by circular dichroism for all proteins considered, exposure to gamma radiation produces changes in the secondary structure that are more significant than those produced by UV irradiation. Riboflavin has different effects on the secondary structure of the investigated proteins, a stabilizing effect for keratin and fish gelatin and a destabilizing effect for bovine gelatin, observed in both irradiated and non-irradiated samples. The EPR spectroscopy evidences the presence, in the gamma-irradiated samples, of free radicals centered on oxygen, and the increase in their EPR signals over time due to the presence of riboflavin.
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Affiliation(s)
- Maria Stanca
- Leather Research Department, Research and Development National Institute for Textiles and Leather-Division Leather and Footwear Research Institute, 93, Ion Minulescu Street, 031215 Bucharest, Romania
| | - Carmen Gaidau
- Leather Research Department, Research and Development National Institute for Textiles and Leather-Division Leather and Footwear Research Institute, 93, Ion Minulescu Street, 031215 Bucharest, Romania
| | | | - George-Alin Balan
- "Ilie Murgulescu" Institute of Physical Chemistry of the Romanian Academy, 202 Splaiul Independentei, 060021 Bucharest, Romania
| | - Iulia Matei
- "Ilie Murgulescu" Institute of Physical Chemistry of the Romanian Academy, 202 Splaiul Independentei, 060021 Bucharest, Romania
| | - Aurica Precupas
- "Ilie Murgulescu" Institute of Physical Chemistry of the Romanian Academy, 202 Splaiul Independentei, 060021 Bucharest, Romania
| | - Anca Ruxandra Leonties
- "Ilie Murgulescu" Institute of Physical Chemistry of the Romanian Academy, 202 Splaiul Independentei, 060021 Bucharest, Romania
| | - Gabriela Ionita
- Leather Research Department, Research and Development National Institute for Textiles and Leather-Division Leather and Footwear Research Institute, 93, Ion Minulescu Street, 031215 Bucharest, Romania
- "Ilie Murgulescu" Institute of Physical Chemistry of the Romanian Academy, 202 Splaiul Independentei, 060021 Bucharest, Romania
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Kuan YH, Nafchi AM, Huda N, Ariffin F, Karim AA. Comparison of physicochemical and functional properties of duck feet and bovine gelatins. J Sci Food Agric 2017; 97:1663-1671. [PMID: 27465360 DOI: 10.1002/jsfa.7970] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/28/2016] [Revised: 06/24/2016] [Accepted: 06/28/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND Previous studies have indicated that duck feet are a rich source of gelatin extractable from avian sources. In this study, the physicochemical and functional properties of avian gelatin extracted from duck feet (DFG) with acetic acid were compared with those of commercial bovine gelatin (BG). RESULTS The yield of DFG obtained in this study was 7.01 ± 0.31%. High-performance liquid chromatography analysis indicated that the imino acid content was slightly lower for DFG compared with BG (P < 0.05). Differences in molecular size and amino acids between DFG and BG were also observed. The isoelectric points of DFG and BG were at pH 8 and 5 respectively, and the overall protein solubility of BG was higher than that of DFG. Gels prepared from BG exhibited higher bloom strength, viscosity and clarity and were darker in colour compared with DFG gels (P < 0.05). The gelling and melting points of BG were 21.8 and 29.47 °C respectively, while those of DFG were 20.5 and 27.8 °C respectively. BG exhibited slightly better emulsifying and foaming properties compared with DFG. CONCLUSION Although some differences between DFG and BG were observed, the disparities were small, which indicates that DFG could be exploited commercially as an alternative source of gelatin. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Yau-Hoong Kuan
- Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia
| | - Abdorreza Mohammadi Nafchi
- Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia
- Food Biopolymer Research Group, Food Science and Technology Department, Damghan Branch, Islamic Azad University, Damghan, Semanan, Iran
| | - Nurul Huda
- Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia
| | - Fazilah Ariffin
- Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia
| | - Alias A Karim
- Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia
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Luo ZL, Zhao XH. Caseinate-gelatin and caseinate-hydrolyzed gelatin composites formed via transglutaminase: chemical and functional properties. J Sci Food Agric 2015; 95:2981-2988. [PMID: 25491138 DOI: 10.1002/jsfa.7042] [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] [Subscribe] [Scholar Register] [Received: 06/20/2014] [Revised: 10/01/2014] [Accepted: 12/04/2014] [Indexed: 06/04/2023]
Abstract
BACKGROUND Treatment of food proteins by enzymatic crosslinking and other reactions can confer modified properties on the treated proteins. Bovine gelatin and hydrolyzed bovine gelatin were used to generate two caseinate-based composites via transglutaminase, and potential useful properties to food processing were investigated for both composites. RESULTS Caseinate-gelatin and caseinate-hydrolyzed gelatin composites contained 33.4 and 10.3 g kg(-1) protein of 4-hydroxyproline, respectively. Caseinate conjugation with gelatin and hydrolyzed gelatin resulted in two composites with stronger absorption at five wavenumbers during Fourier transform-infrared analysis, demonstrating that they were rich in hydroxyl and carboxyl groups. Both composites exhibited higher viscosity values in aqueous dispersions, lower thermal stability (i.e. higher mass loss) during thermogravimetric analysis and worse emulsifying properties than original caseinate, owing to conjugation and crosslinking via transglutaminase. However, confocal laser scanning microscopy (CLSM) analysis revealed that both composites actually had better emulsion stability after 2 weeks of storage. CONCLUSION The composites generated were different in chemical characteristics and better in viscosity and emulsion stability than original caseinate. They might have potential as protein thickeners and emulsifiers. CLSM is a better technique to assess emulsion stability of food proteins than the classic turbidity method.
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Affiliation(s)
- Zhen-Ling Luo
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, 150030 Harbin, People's Republic of China
- Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural University, 150030 Harbin, People's Republic of China
| | - Xin-Huai Zhao
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, 150030 Harbin, People's Republic of China
- Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural University, 150030 Harbin, People's Republic of China
- Department of Food Science, Northeast Agricultural University, 150030 Harbin, People's Republic of China
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Sha XM, Tu ZC, Wang H, Huang T, Duan DL, He N, Li DJ, Xiao H. Gelatin quantification by oxygen-18 labeling and liquid chromatography-high-resolution mass spectrometry. J Agric Food Chem 2014; 62:11840-11853. [PMID: 25404505 DOI: 10.1021/jf503876a] [Citation(s) in RCA: 13] [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] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Combined with high-performance liquid chromatography (HPLC) and linear-ion trap/Orbitrap high-resolution mass spectrometry, trypsin-catalyzed (16)O-to-(18)O exchange was used to establish an accurate quantitative method for bovine or porcine gelatin. The sophisticated modifications for these two mammalian gelatins were unambiguously identified by accurate mass and tandem mass spectrometry. Eighteen marker peptides were successfully identified for the bovine and porcine gelatin, respectively. The gelatins were subjected to (18)O or (16)O labeling in the presence of trypsin and mixed together in various ratios for quantification. All of the (18)O-labeled peptides were also confirmed by accurate mass and tandem mass spectrometry. The 10 marker peptides with the strongest signals were chosen to calculate the average ratios of (18)O-labeled and (16)O-labeled gelatin. The measured ratios of (18)O-labeled and (16)O-labeled peptides were very close to the mixing ratios of 20:1, 5:1, 1:1, and 1:5 with low standard deviation values. The samples with a mixing ratio of 1:1 (18)O-labeled and (16)O-labeled peptides were determined to 1.00 and 0.99 with standard deviations of 0.02 and 0.04 for bovine and porcine gelatins, respectively, indicating the high accuracy of this method. Trypsin-catalyzed (18)O labeling was proved to be an excellent internal calibrant for gelatins. When combined with HPLC and high-resolution mass spectrometry, it is an accurate and sensitive quantitative method for gelatin in the food industry.
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Affiliation(s)
- Xiao-Mei Sha
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang, Jiangxi 330047, China
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