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Chen C, Murray BS, Ettelaie R. Surface adsorption properties of peptides produced by non-optimum pH pepsinolysis of proteins: A combined experimental and self-consistent-field calculation study. J Colloid Interface Sci 2023; 652:405-417. [PMID: 37604052 DOI: 10.1016/j.jcis.2023.08.040] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Revised: 08/01/2023] [Accepted: 08/06/2023] [Indexed: 08/23/2023]
Abstract
HYPOTHESIS Partial hydrolysis of large molecular weight (Mw), highly aggregated plant proteins is frequently used to improve their solubility. However, if this hydrolysis is extensive, random or nonselective, it is unlikely to improve functional properties such as surface activity, emulsion, or foam-stabilising capacity. EXPERIMENTS AND SIMULATION Soy protein isolate (SPI) was hydrolysed by pepsin under optimal (pH 2.1) and non-optimal (pH 4.7) conditions. The surface activity and emulsion stabilising capacity of the resultant peptides were measured and compared. The colloidal interactions between a pair of emulsion droplets were modelled via Self-Consistent-Field Calculations (SCFC). FINDINGS Hydrolysis at pH 2.1 and 4.7 resulted in a considerable increase in measured surface activity compared to the native (non-hydrolysed) SPI, but the hydrolysate from pH 2.1 was not as good an emulsion stabiliser as the hydrolysate (particularly the fraction Mw > 10 kDa) at pH 4.7. Furthermore, peptide analysis of the latter suggested it was dominated by a fragment of one of the major soy proteins β-conglycinin, with Mw ≈ 25 kDa. SCFC calculations confirmed that interactions mediated by adsorbed layers of this peptide point to it being an excellent emulsion stabiliser.
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Affiliation(s)
- Cuizhen Chen
- Food Colloids & Bioprocessing Group, School of Food Science & Nutrition, University of Leeds, Leeds LS2 9JT, UK
| | - Brent S Murray
- Food Colloids & Bioprocessing Group, School of Food Science & Nutrition, University of Leeds, Leeds LS2 9JT, UK.
| | - Rammile Ettelaie
- Food Colloids & Bioprocessing Group, School of Food Science & Nutrition, University of Leeds, Leeds LS2 9JT, UK.
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Ding Y, Zengin A, Cheng W, Wang L, Ettelaie R. Emulsifying properties of plant-derived polypeptide and their conjugates: a self-consistent-field calculation study of the impact of hydrolysis. SOFT MATTER 2023; 19:7443-7458. [PMID: 37747041 DOI: 10.1039/d3sm00855j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/26/2023]
Abstract
By considering the hydrolysates of soy protein produced by trypsin as an example, the emulsion stabilizing properties of plant-based protein fragments have been investigated theoretically. We apply Self-Consistent-Field (SCF) calculations to determine the colloidal interactions induced between a pair of droplets stabilized by adsorbed layers of various soy protein fragments. The study is extended to conjugates of such polypeptides, formed by covalent bonding with a suitable hydrophilic sidechain (e.g. a polysaccharide). Our results show that the relatively longer fragments, with a greater number of hydrophobic amino acids, will display a stronger degree of adsorption affinity compared to the smaller hydrolysates, even where the latter may have a higher overall ratio of hydrophobic residues. This suggested that the degree of protein hydrolysis should be carefully controlled and limited to modest values to avoid the generation of a large number of short polypeptides, while still sufficient to improve solubility. While the emulsion stabilizing performance of a protein fragment type is strongly dependent on the conformation it adopts on the interface, we find this to be less critical for the conjugated polypeptides. However, we argue that with increasing degree of hydrolysis, many small fragments will not have the chance to form bonds with polysaccharides. It is demonstrated that the abundance of these unreacted polypeptides in the system severely reduces the efficiency of the conjugated longer protein fragments, preventing their presence on the surface of the droplets through competitive adsorption process.
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Affiliation(s)
- Yue Ding
- College of Food and Bioengineering, International Joint Laboratory of Food Processing and Quality Safety Control of Henan Province, Henan University of Science and Technology, Luoyang 471000, P. R. China.
- Food Colloids Group, School of Food Science and Nutrition, University of Leeds, Woodhouse Lane, Leeds LS2 9JT, UK.
| | - Adem Zengin
- Department of Food Engineering, Faculty of Engineering, Sakarya University, Serdivan Sakarya, Turkey
| | - Weiwei Cheng
- College of Food and Bioengineering, International Joint Laboratory of Food Processing and Quality Safety Control of Henan Province, Henan University of Science and Technology, Luoyang 471000, P. R. China.
| | - Libo Wang
- College of Food and Bioengineering, International Joint Laboratory of Food Processing and Quality Safety Control of Henan Province, Henan University of Science and Technology, Luoyang 471000, P. R. China.
| | - Rammile Ettelaie
- Food Colloids Group, School of Food Science and Nutrition, University of Leeds, Woodhouse Lane, Leeds LS2 9JT, UK.
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Mu M, Leermakers FAM, Chen J, Holmes M, Ettelaie R. Effect of polymer architecture on the adsorption behaviour of amphiphilic copolymers: A theoretical study. J Colloid Interface Sci 2023; 644:333-345. [PMID: 37120882 DOI: 10.1016/j.jcis.2023.04.051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Revised: 04/05/2023] [Accepted: 04/12/2023] [Indexed: 05/02/2023]
Abstract
HYPOTHESIS Polymer architecture is known to have significant impact on its adsorption behaviour. Most studies have been concerned with the more concentrated, "close to surface saturation" regime of the isotherm, where complications such as lateral interactions and crowding also additionally affect the adsorption. We compare a variety of amphiphilic polymer architectures by determining their Henry's adsorption constant (kH), which, as with other surface active molecules, is the proportionality constant between surface coverage and bulk polymer concentration in a sufficiently dilute regime. It is speculated that not only the number of arms or branches, but also the position of adsorbing hydrophobes influence the adsorption, and that by controlling the latter the two can counteract each other. METHODOLOGY The Self-consistent field calculation of Scheutjens and Fleer was implemented to calculate the adsorbed amount of polymer for many different polymer architectures including linear, star and dendritic. Using the adsorption isotherms at very low bulk concentrations, we determined the value of kH for these. FINDINGS It is found that the branched structures (star polymers and dendrimers) can be viewed as analogues of linear block polymers based on the location of their adsorbing units. Polymers containing consecutive trains of adsorbing hydrophobes in all cases showed higher level of adsorption compared to their counterparts, where the hydrophobes were more uniformly distributed on the chains. While increasing the number of branches (or arms for star polymers) also confirmed the known result that the adsorption decreased with the number of arms, this trend can be partially offset by the appropriate choice of the location of anchoring groups.
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Affiliation(s)
- Mingduo Mu
- Food Colloids Group, School of Food Science and Nutrition, University of Leeds, Woodhouse Lane, Leeds LS2 9JT, UK.
| | - Frans A M Leermakers
- Wageningen Univ & Res, Phys Chem & Soft Matter, Stippeneng 4, 6708 WE Wageningen, Netherlands
| | - Jianshe Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China
| | - Melvin Holmes
- Food Colloids Group, School of Food Science and Nutrition, University of Leeds, Woodhouse Lane, Leeds LS2 9JT, UK
| | - Rammile Ettelaie
- Food Colloids Group, School of Food Science and Nutrition, University of Leeds, Woodhouse Lane, Leeds LS2 9JT, UK.
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Murray BS, Ettelaie R, Sarkar A, Mackie AR, Dickinson E. The perfect hydrocolloid stabilizer: Imagination versus reality. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106696] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Naik RR, Wang Y, Selomulya C. Improvements of plant protein functionalities by Maillard conjugation and Maillard reaction products. Crit Rev Food Sci Nutr 2021; 62:7036-7061. [PMID: 33849344 DOI: 10.1080/10408398.2021.1910139] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Plant-derived protein research has gained attention in recent years due to the rise of health concerns, allergenicity, trends toward vegan diet, food safety, and sustainability; but the lower techno-functional attributes of plant proteins compared to those of animals still remain a challenge for their utilization. Maillard conjugation is a protein side-chain modification reaction which is spontaneous, and do not require additional chemical additive to initiate the reaction. The glycoconjugates formed during the reaction significantly improves the thermal stability and pH sensitivity of proteins. The modification of plant-derived protein using Maillard conjugation requires a comprehensive understanding of the influence of process conditions on the conjugation process. These factors can be used to establish a correlation with different functional and bioactive characteristics, to potentially adapt this approach for selective functionality enhancement and nutraceutical development. This review covers recent advances in plant-derived protein modification using Maillard conjugation, including different pretreatments to modify the functionality and bioactivity of plant proteins and their potential uses in practice. An overview of different properties of conjugates and MRPs, including food safety aspects, is given.
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Affiliation(s)
| | - Yong Wang
- School of Chemical Engineering, UNSW Sydney, NSW, Australia
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Ding Y, Chen L, Shi Y, Akhtar M, Chen J, Ettelaie R. Emulsifying and emulsion stabilizing properties of soy protein hydrolysates, covalently bonded to polysaccharides: The impact of enzyme choice and the degree of hydrolysis. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106519] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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Mu M, Karthik P, Chen J, Holmes M, Ettelaie R. Effect of amylose and amylopectin content on the colloidal behaviour of emulsions stabilised by OSA-Modified starch. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106363] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Ettelaie R, Zengin A, Lishchuk SV. Novel food grade dispersants: Review of recent progress. Curr Opin Colloid Interface Sci 2017. [DOI: 10.1016/j.cocis.2017.03.004] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Ettelaie R, Holmes M, Chen J, Farshchi A. Steric stabilising properties of hydrophobically modified starch: Amylose vs. amylopectin. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.03.004] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Ji J, Zhang J, Chen J, Wang Y, Dong N, Hu C, Chen H, Li G, Pan X, Wu C. Preparation and stabilization of emulsions stabilized by mixed sodium caseinate and soy protein isolate. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.05.013] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Rebouillat S, Ortega-Requena S. Potential Applications of Milk Fractions and Valorization of Dairy By-Products: A Review of the State-of-the-Art Available Data, Outlining the Innovation Potential from a Bigger Data Standpoint. ACTA ACUST UNITED AC 2015. [DOI: 10.4236/jbnb.2015.63018] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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