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Wu M, Li Z, Wei R, Luan Y, Hu J, Wang Q, Liu R, Ge Q, Yu H. Role of Disulfide Bonds and Sulfhydryl Blocked by N-Ethylmaleimide on the Properties of Different Protein-Stabilized Emulsions. Foods 2021; 10:3079. [PMID: 34945628 PMCID: PMC8701375 DOI: 10.3390/foods10123079] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [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: 10/14/2021] [Revised: 11/15/2021] [Accepted: 12/08/2021] [Indexed: 11/17/2022] Open
Abstract
To investigate the role of sulfhydryl groups and disulfide bonds in different protein-stabilized emulsions, N-ethylmaleimide (NEM) was used as a sulfhydryl-blocking agent added in the emulsion. The addition of NEM to block the sulfhydryl groups resulted in a reduction in disulfide bond formation, which enabled the internal structure of the protein molecule to be destroyed, and then decreased the restriction of protein membrane on the oil droplets. Furthermore, with the NEM content increasing in the emulsion, a reduction in the protein emulsifying activity and emulsion stability also occurred. At the same time, the intermolecular interaction of the protein on the oil droplet interface membrane was destroyed, and the emulsion droplet size increased with the NEM content in the emulsion. Although NEM blocking sulfhydryl groups from forming disulfide bonds has similar effects on three types of protein emulsion, the degree of myofibrillar protein (MP), egg-white protein isolate (EPI), and soybean protein isolate (SPI) used as emulsifiers had a subtle difference.
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Affiliation(s)
- Mangang Wu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (Z.L.); (R.W.); (Y.L.); (J.H.); (Q.W.); (R.L.); (Q.G.); (H.Y.)
- Industrial Engineering Center for Huaiyang Cuisine of Jiangsu Province, Yangzhou University, Yangzhou 225127, China
| | - Zhikun Li
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (Z.L.); (R.W.); (Y.L.); (J.H.); (Q.W.); (R.L.); (Q.G.); (H.Y.)
| | - Ranran Wei
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (Z.L.); (R.W.); (Y.L.); (J.H.); (Q.W.); (R.L.); (Q.G.); (H.Y.)
| | - Yi Luan
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (Z.L.); (R.W.); (Y.L.); (J.H.); (Q.W.); (R.L.); (Q.G.); (H.Y.)
| | - Juan Hu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (Z.L.); (R.W.); (Y.L.); (J.H.); (Q.W.); (R.L.); (Q.G.); (H.Y.)
| | - Qingling Wang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (Z.L.); (R.W.); (Y.L.); (J.H.); (Q.W.); (R.L.); (Q.G.); (H.Y.)
| | - Rui Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (Z.L.); (R.W.); (Y.L.); (J.H.); (Q.W.); (R.L.); (Q.G.); (H.Y.)
| | - Qingfeng Ge
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (Z.L.); (R.W.); (Y.L.); (J.H.); (Q.W.); (R.L.); (Q.G.); (H.Y.)
- Industrial Engineering Center for Huaiyang Cuisine of Jiangsu Province, Yangzhou University, Yangzhou 225127, China
| | - Hai Yu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (Z.L.); (R.W.); (Y.L.); (J.H.); (Q.W.); (R.L.); (Q.G.); (H.Y.)
- Industrial Engineering Center for Huaiyang Cuisine of Jiangsu Province, Yangzhou University, Yangzhou 225127, China
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Wu Y, Li Y, Wang R, Zhao Y, Liu H, Wang JJ. Characterization of a Novel Food Grade Emulsion Stabilized by the By- Product Proteins Extracted From the Head of Giant Freshwater Prawn ( Macrobrachium rosenbergii). Front Nutr 2021; 8:676500. [PMID: 34249988 PMCID: PMC8266994 DOI: 10.3389/fnut.2021.676500] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [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: 03/05/2021] [Accepted: 05/31/2021] [Indexed: 12/17/2022] Open
Abstract
The aim of this work was to develop a food-grade emulsion that stabilized by the by-product proteins in the head of giant freshwater prawn. The physicochemical properties of protein particles were characterized, and the stability of proteins-stabilized emulsions under different environmental stresses was evaluated. Results showed that the proteins were relatively hydrophilic and preferentially resided in the aqueous phase to form oil/water emulsions. On this basis, the proteins exhibited superior ability to stabilize the emulsions, and remarkably, the emulsions stabilized by 2% proteins and 3:7 oil/water ratio efficiently resisted the freeze-thaw treatment and the change of pH (3-9), salt addition (NaCl, 50-400 mM), and storage temperatures (4-60°C). Furthermore, the emulsions showed a matched long-term stability with the existing biopolymers-stabilized emulsions. Consequently, this is the first finding of the by-product proteins in the head of giant freshwater prawn as an excellent emulsifier to stabilize emulsions, which help to improve the stability of food-grade emulsions and the added value of aquatic products.
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Affiliation(s)
- Yi Wu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Yufeng Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Ronghan Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Yong Zhao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai, China
- Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai, China
| | - Haiquan Liu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai, China
- Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai, China
| | - Jing Jing Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Department of Food Science, Foshan University, Foshan, China
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