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Murai T, Saito Y. Characterization of the optical properties of soymilk with different pH values using excitation-emission matrix and multiple light scattering. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2025; 337:126120. [PMID: 40179771 DOI: 10.1016/j.saa.2025.126120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/27/2025] [Revised: 03/15/2025] [Accepted: 03/25/2025] [Indexed: 04/05/2025]
Abstract
Fluorescence spectroscopy was evaluated for non-destructive pH measurement in soymilk using excitation-emission matrix (EEM). EEMs of 110 soymilk samples with different pH levels were measured, showing two characteristic fluorescence peaks at excitation/emission wavelengths of 280/340 and 365/460 nm, attributed to aromatic amino acids and other fluorescent compounds, respectively. Both peaks showed increased intensity with elevated pH levels. Partial Least Squares Regression (PLSR) and Support Vector Machine (SVM) models were then constructed using various preprocessing methods. The SVM model using raw EEM achieved the highest accuracy with R2cv of 0.972 and RMSECV of 0.095, while the PLSR model performed best with logarithmically transformed EEM showing R2cv of 0.951 and RMSECV of 0.127. Complementary visible-near infrared transmission measurements suggested that the fluorescence changes were related to the changed in light scattering properties under alkaline conditions. These results demonstrate the potential of fluorescence spectroscopy as a tool for non-destructive pH measurement in soymilk.
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Affiliation(s)
- Takumi Murai
- Graduate School of Science and Technology, Niigata University, 8050 2-no-cho, Ikarashi, Nishi-ku, Niigata 950-2181, Japan
| | - Yoshito Saito
- Graduate School of Science and Technology, Niigata University, 8050 2-no-cho, Ikarashi, Nishi-ku, Niigata 950-2181, Japan.
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2
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Murai T, Miyakawa R, Obata Y, Saito Y. Basic investigation on fluorescence properties of soybeans in response to different external defects. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2025; 330:125728. [PMID: 39826167 DOI: 10.1016/j.saa.2025.125728] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/30/2024] [Revised: 01/04/2025] [Accepted: 01/06/2025] [Indexed: 01/22/2025]
Abstract
To investigate the fluorescent properties of defects found on the surface of harvested soybeans, the front-face method was used to measure the Excitation Emission Matrix (EEM) on 106 samples of two varieties of soybeans to evaluate fluorescent properties according to defect type. The EEM showed four main peaks at Excitation/Emission (Ex/Em): 350-430 nm/420-510 nm, 410-450 nm/460-530 nm, 260-290 nm/300-350 nm and 210-230 nm/310-340 nm. In the Diseased, Pest, and Denatured (Black) soybeans, the above four main peaks were weakened. In addition, in the Denatured (White) Ex/Em: 260-290 nm/300-350 nm specific peak was observed. Furthermore, dimensionality reduction was performed using principal component analysis (PCA), and visualization was performed according to defect type on a two-dimensional plot. The loading of the first and second principal components were also visualized.
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Affiliation(s)
- Takumi Murai
- Graduate School of Science and Technology, Niigata University, 8050 Ikarashi 2-no-cho, Nishi-ku, Niigata City, Niigata 950-2181, Japan
| | - Riku Miyakawa
- Graduate School of Science and Technology, Niigata University, 8050 Ikarashi 2-no-cho, Nishi-ku, Niigata City, Niigata 950-2181, Japan
| | - Yu Obata
- Graduate School of Science and Technology, Niigata University, 8050 Ikarashi 2-no-cho, Nishi-ku, Niigata City, Niigata 950-2181, Japan
| | - Yoshito Saito
- Graduate School of Science and Technology, Niigata University, 8050 Ikarashi 2-no-cho, Nishi-ku, Niigata City, Niigata 950-2181, Japan.
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3
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Saito Y, Itakura K, Ohtake N, Hasegawa H. Classification of soybean chemical characteristics by excitation emission matrix coupled with t-SNE dimensionality reduction. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2024; 322:124785. [PMID: 39008929 DOI: 10.1016/j.saa.2024.124785] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/01/2024] [Revised: 06/02/2024] [Accepted: 07/03/2024] [Indexed: 07/17/2024]
Abstract
Measuring the chemical composition in soybeans is time-consuming and laborious, and even simple near-infrared sensors generally require the creation of calibration curves before application. In this study, a new screening method for soybeans without calibration curves was investigated by combining the excitation emission matrix (EEM) and dimensionality reduction analysis. The EEMs of 34 soybean samples were measured, and representative chemical contents including crude protein, crude oil and isoflavone contents were measured by chemical analysis. Two methods of dimensionality reduction: principal component analysis (PCA) and t-distributed Stochastic Neighbor Embedding (t-SNE) were applied on the EEM data to obtain two-dimensional plots, which were divided into two regions with large or small amount of each chemical components. To classify the large or small levels of each of the chemical composition, machine learning classification models were constructed on the two-dimensional plots after dimensionality reduction. As a result, the classification accuracy was higher in t-SNE than in the combinations of PC1 and PC2 from PCA. Furthermore, in t-SNE, the classification accuracy reached over 90% for all the chemical components. From these results, t-SNE dimensionality reduction on the soybean EEM has the potential for easy and accurate screening of soybeans especially based on isoflavone contents.
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Affiliation(s)
- Yoshito Saito
- Institute of Science and Technology, Niigata University, 8050 2-no-cho, Ikarashi, Nishi-ku, Niigata 950-2181, Japan.
| | - Kenta Itakura
- ImVisionLabs Inc., 7-3-1, Hongo, Bunkyo-ku, Tokyo 113-8485, Japan
| | - Norikuni Ohtake
- Institute of Science and Technology, Niigata University, 8050 2-no-cho, Ikarashi, Nishi-ku, Niigata 950-2181, Japan
| | - Hideo Hasegawa
- Institute of Science and Technology, Niigata University, 8050 2-no-cho, Ikarashi, Nishi-ku, Niigata 950-2181, Japan
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Cao S, Liu X, Zheng Z, Yan Z, Zhang T, Liu J, Yu T. Effects of Ultrasound-Assisted Soy Lecithin Addition on Rehydration Behavior and Physical Properties of Egg White Protein Powder. Foods 2024; 13:2252. [PMID: 39063336 PMCID: PMC11276175 DOI: 10.3390/foods13142252] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2024] [Revised: 07/02/2024] [Accepted: 07/05/2024] [Indexed: 07/28/2024] Open
Abstract
This study investigated the effects of ultrasound-assisted soybean lecithin (SL) on the rehydration behavior and physical properties of egg white protein powder (EWPP) and its ability to enhance the efficacy of EWPP instant solubility. The results of rehydration, including wettability and dispersibility, indicated that ultrasound (200 W)-assisted SL (5 g/L) addition had the shortest wetting time and dispersion time, which were 307.14 ± 7.00 s and 20.95 ± 2.27 s, respectively. In terms of powder properties, the EWPP with added SL had lower lightness, moisture content and bulk density. In addition, the increase in average particle size, net negative charge, free sulfhydryl group content and surface hydrophobicity indicated that ultrasound treatment facilitated the protein structures unfolding and promoted the formation of SL-EWP complexes. Overall, our study provided a new perspective for the food industry regarding using ultrasound technology to produce instant EWPP with higher biological activity and more complete nutritional value.
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Affiliation(s)
- Sijia Cao
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China; (S.C.); (X.L.); (Z.Z.); (Z.Y.); (T.Z.); (J.L.)
| | - Xuanting Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China; (S.C.); (X.L.); (Z.Z.); (Z.Y.); (T.Z.); (J.L.)
| | - Zhiyuan Zheng
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China; (S.C.); (X.L.); (Z.Z.); (Z.Y.); (T.Z.); (J.L.)
| | - Zhaohui Yan
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China; (S.C.); (X.L.); (Z.Z.); (Z.Y.); (T.Z.); (J.L.)
| | - Ting Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China; (S.C.); (X.L.); (Z.Z.); (Z.Y.); (T.Z.); (J.L.)
| | - Jingbo Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China; (S.C.); (X.L.); (Z.Z.); (Z.Y.); (T.Z.); (J.L.)
| | - Ting Yu
- Department of Nutrition, The Second Hospital of Jilin University, Changchun 130041, China
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Ma MY, Wu FY, Xu YP, Mu GQ, Qian F, Zhu XM. Study on the interaction mechanism of whey protein isolate with phosphatidylcholine: By multispectral methods and molecular docking. J Food Sci 2024; 89:4109-4122. [PMID: 38957103 DOI: 10.1111/1750-3841.17175] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2024] [Revised: 05/17/2024] [Accepted: 05/30/2024] [Indexed: 07/04/2024]
Abstract
The elucidation of the interaction mechanism between phospholipids and milk proteins within emulsions is pivotal for comprehending the properties of infant formula fat globules. In this study, multispectral methods and molecular docking were employed to explore the relationship between phosphatidylcholine (PC) and whey protein isolate (WPI). Observations indicate that the binding constant, alongside thermodynamic parameters, diminishes as temperature ascends, hinting at a predominantly static quenching mechanism. Predominantly, van der Waals forces and hydrogen bonds constitute the core interactions between WPI and PC. This assertion is further substantiated by Fourier transform infrared spectroscopy, which verifies PC's influence on WPI's secondary structure. A detailed assessment of thermodynamic parameters coupled with molecular docking reveals that PC predominantly adheres to specific sites within α-lactalbumin, β-lactoglobulin, and bovine serum albumin, propelled by a synergy of hydrophobic interactions, hydrogen bonding, and van der Waals forces, with binding energies noted at -5.59, -6.71, and -7.85 kcal/mol, respectively. An increment in PC concentration is observed to amplify the emulsification properties of WPI whilst concurrently diminishing the zeta potential. This study establishes a theoretical foundation for applying the PC-WPI interaction mechanism in food.
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Affiliation(s)
- Ming-Yang Ma
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Fei-Yang Wu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Yun-Peng Xu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Guang-Qing Mu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Fang Qian
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Xue-Mei Zhu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
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Zhao S, Wang Z, Wang X, Kong B, Liu Q, Xia X, Liu H. Characterization of Nanoemulsions Stabilized with Different Emulsifiers and Their Encapsulation Efficiency for Oregano Essential Oil: Tween 80, Soybean Protein Isolate, Tea Saponin, and Soy Lecithin. Foods 2023; 12:3183. [PMID: 37685117 PMCID: PMC10487023 DOI: 10.3390/foods12173183] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Revised: 08/14/2023] [Accepted: 08/18/2023] [Indexed: 09/10/2023] Open
Abstract
The use of the appropriate emulsifier is essential for forming a stable nanoemulsion delivery system that can maintain the sustained release of its contents. Health concerns have prompted the search for natural biopolymers to replace traditional synthetic substances as emulsifiers. In this study, an oregano essential oil (OEO) nanoemulsion-embedding system was created using soybean protein isolate (SPI), tea saponin (TS), and soy lecithin (SL) as natural emulsifiers and then compared to a system created using a synthetic emulsifier (Tween 80). The results showed that 4% Tween 80, 1% SPI, 2% TS, and 4% SL were the optimal conditions. Subsequently, the influence of emulsifier type on nanoemulsion stability was evaluated. The results revealed that among all the nanoemulsions, the TS nanoemulsion exhibited excellent centrifugal stability, storage stability, and oxidative stability and maintained high stability and encapsulation efficiency, even under relatively extreme environmental conditions. The good stability of the TS nanoemulsion may be due to the strong electrostatic repulsion generated by TS molecules, which contain hydroxyl groups, sapogenins, and saccharides in their structures. Overall, the natural emulsifiers used in our study can form homogeneous nanoemulsions, but their effectiveness and stability differ considerably.
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Affiliation(s)
| | | | | | | | | | | | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (S.Z.); (Z.W.); (X.W.); (B.K.); (Q.L.); (X.X.)
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Mangiarotti A, Chen N, Zhao Z, Lipowsky R, Dimova R. Wetting and complex remodeling of membranes by biomolecular condensates. Nat Commun 2023; 14:2809. [PMID: 37217523 DOI: 10.1038/s41467-023-37955-2] [Citation(s) in RCA: 49] [Impact Index Per Article: 24.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Accepted: 04/05/2023] [Indexed: 05/24/2023] Open
Abstract
Cells compartmentalize parts of their interiors into liquid-like condensates, which can be reconstituted in vitro. Although these condensates interact with membrane-bound organelles, their potential for membrane remodeling and the underlying mechanisms of such interactions are not well-understood. Here, we demonstrate that interactions between protein condensates - including hollow ones, and membranes can lead to remarkable morphological transformations and provide a theoretical framework to describe them. Modulation of solution salinity or membrane composition drives the condensate-membrane system through two wetting transitions, from dewetting, through a broad regime of partial wetting, to complete wetting. When sufficient membrane area is available, fingering or ruffling of the condensate-membrane interface is observed, an intriguing phenomenon producing intricately curved structures. The observed morphologies are governed by the interplay of adhesion, membrane elasticity, and interfacial tension. Our results highlight the relevance of wetting in cell biology, and pave the way for the design of synthetic membrane-droplet based biomaterials and compartments with tunable properties.
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Affiliation(s)
- Agustín Mangiarotti
- Max Planck Institute of Colloids and Interfaces, Science Park Golm, 14476, Potsdam, Germany
| | - Nannan Chen
- Max Planck Institute of Colloids and Interfaces, Science Park Golm, 14476, Potsdam, Germany
- Department of Nutrition and Food Hygiene, Guangzhou Medical University, Guangzhou, 511436, China
| | - Ziliang Zhao
- Max Planck Institute of Colloids and Interfaces, Science Park Golm, 14476, Potsdam, Germany
- Leibniz Institute of Photonic Technology e.V., Albert-Einstein-Straße 9, 07745, Jena, Germany
- Institute of Applied Optics and Biophysics, Friedrich-Schiller-University Jena, Max-Wien Platz 1, 07743, Jena, Germany
| | - Reinhard Lipowsky
- Max Planck Institute of Colloids and Interfaces, Science Park Golm, 14476, Potsdam, Germany
| | - Rumiana Dimova
- Max Planck Institute of Colloids and Interfaces, Science Park Golm, 14476, Potsdam, Germany.
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Guo R, Sun X, Kou Y, Song H, Li X, Song L, Zhao T, Zhang H, Li D, Liu Y, Song Z, Wu J, Wu Y. Hydrophobic aggregation via partial Gal removal affects solution characteristics and fine structure of tamarind kernel polysaccharides. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108726] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/01/2023]
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9
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Feng S, Guo Y, Liu F, Li Z, Chen K, Handa A, Zhang Y. The impacts of complexation and glycated conjugation on the performance of soy protein isolate-gum Arabic composites at the o/w interface for emulsion-based delivery systems. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108168] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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10
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Lei D, Li J, Zhang C, Li S, Zhu Z, Wang F, Deng Q, Grimi N. Complexation of soybean protein isolate with β-glucan and myricetin: Different affinity on 7S and 11S globulin by QCM-D and molecular simulation analysis. Food Chem X 2022; 15:100426. [PMID: 36211777 PMCID: PMC9532785 DOI: 10.1016/j.fochx.2022.100426] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 07/03/2022] [Accepted: 08/08/2022] [Indexed: 11/30/2022] Open
Abstract
The ternary complex of SPI, β-glucan and myricetin was prepared, and the interaction mechanism was studied. QCM-D was used to explore the binding affinity of 7S and 11S to β-glucan and myricetin. Molecular docking analysis indicated that 11S protein has a stronger binding capacity compared with 7S.
The complexation of soybean protein isolate (SPI) with β-glucan (DG) and myricetin (MC) was focused in this study. UV-Vis, circular dichroism and 3D fluorescence analysis jointly proved that interaction with DG and MC altered the structures of SPI, whose β-sheet decreased to 29 % and random coil increased to 35 %, respectively. Moreover, the microenvironment of tryptophan and tyrosine from protein were changed. The ternary complex performed a different molecular weight distribution, showing a larger molecular weight of 1.17×106 g/mol compared with SPI verified by gel permeation chromatography (GPC). And it was further evidenced by Quartz Crystal Microbalance with Dissipation (QCM-D) and molecular docking that glycinin (11S) possessed a better affinity toward DG and MC compared with β-conglycinin (7S), which indicated stronger binding ability through hydrogen bonds. The successful preparation of SPI-DG-MC complex will advance the application of soybean resource as a functional food ingredient.
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Affiliation(s)
- Dan Lei
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China
| | - Junsheng Li
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China
| | - Chao Zhang
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China
| | - Shuyi Li
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
- Corresponding authors.
| | - Zhenzhou Zhu
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
- Corresponding authors.
| | - Feifei Wang
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Qianchun Deng
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, and Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Wuhan 430062, China
| | - Nabil Grimi
- Sorbonne University, Université de Technologie de Compiègne, ESCOM, EA 4297 TIMR, Centre de recherche Royallieu – CS 60319, 60203 Compiègne Cedex, France
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Kim YJ, Lee IY, Kim TE, Lee JH, Chun YG, Kim BK, Lee MH. Cholecalciferol- and α-tocopherol-loaded walnut oil emulsions stabilized by whey protein isolate and soy lecithin for food applications. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5738-5749. [PMID: 35396740 DOI: 10.1002/jsfa.11923] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/06/2021] [Revised: 03/19/2022] [Accepted: 04/09/2022] [Indexed: 05/23/2023]
Abstract
BACKGROUND To overcome the limitations in the use of protein as an emulsifier, soy lecithin, a natural surfactant, was used along with whey protein isolate (WPI) to produce o/w emulsions containing cholecalciferol and α-tocopherol. The physical stability of the emulsions prepared with WPI and varying concentrations of lecithin (0, 1, 2, and 3% w/w) was measured in different heat, pH, and ionic-strength food environmental conditions. RESULTS All emulsions were shown to be less than 250 nm in size and less than 0.3 in polydispersity index (PDI). The morphology of the emulsions was spherical, and the droplets of the emulsion containing lecithin were thicker and larger than those of the emulsion without lecithin (WPI_L0). After autoclaving, WPI_L0 increased in size from 197.8 ± 1.7 nm to 528.5 ± 28.4 nm, and the retention of cholecalciferol and α-tocopherol decreased to 40.83 ± 0.63% and 49.68 ± 1.84%, respectively. At pH 5.5, near the isoelectric point of WPI, WPI_L0 increased in size due to aggregation, but emulsions containing lecithin remained stable at a PDI under 0.3. Turbiscan stability index of the emulsion prepared with WPI and 3% lecithin was the lowest, indicating good storage stability. In addition, it was confirmed that the higher the lecithin content, the higher the viscosity, and the higher the amount of free fatty acids released in the in vitro digestion model. CONCLUSION This study can provide theoretical evidence for enhancing the physical stability of protein emulsions by co-stabilization with lecithin, promoting their application in various foods. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Yun Jeong Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju, Republic of Korea
- Department of Food Biotechnology, University of Science and Technology, Daejeon, Republic of Korea
| | - In Young Lee
- Food Convergence Infrastructure Team, Korea Food Research Institute, Wanju, Republic of Korea
| | - Tae-Eun Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju, Republic of Korea
| | - Jae Hoon Lee
- Research Group of Food Processing, Korea Food Research Institute, Wanju, Republic of Korea
| | - Yong Gi Chun
- Research Group of Food Processing, Korea Food Research Institute, Wanju, Republic of Korea
| | - Bum-Keun Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju, Republic of Korea
- Department of Food Biotechnology, University of Science and Technology, Daejeon, Republic of Korea
| | - Min Hyeock Lee
- Department of Food Science and Biotechnology, Kyung Hee University, Yongin, Republic of Korea
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12
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Soy protein isolate (SPI)-hemin complex nanoparticles as a novel water-soluble iron-fortifier: Fabrication, formation mechanism and in vitro bioavailability. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101889] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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13
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Effect of soy lecithin concentration on physiochemical properties and rehydration behavior of egg white protein powder: Role of dry and wet mixing. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111062] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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14
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Investigation of structure–stability correlations of reconstructed oil bodies. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113740] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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15
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An insight into the changes in conformation and emulsifying properties of soy β-conglycinin and glycinin as affected by EGCG: Multi-spectral analysis. Food Chem 2022; 394:133484. [PMID: 35717913 DOI: 10.1016/j.foodchem.2022.133484] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2021] [Revised: 04/15/2022] [Accepted: 06/12/2022] [Indexed: 11/04/2022]
Abstract
The binding mechanisms between soy β-conglycinin/glycinin and (-)-epigallocatechin-3-gallate (EGCG) were evaluated using multi-spectral techniques and molecular modeling. Additionally, the emulsifying properties of β-conglycinin/glycinin were investigated in their interactions with EGCG. Fluorescence analysis revealed that the quenching of β-conglycinin/glycinin by EGCG was static quenching. Specifically, EGCG to β-conglycinin/glycinin resulted in the conformation changes of the Trp and Tyr residues, around which the polarity toward more hydrophilic. The dominated binding between β-conglycinin and EGCG was hydrogen bonding, whereas was mainly hydrophobic force between glycinin and EGCG. Such affinity induced a more organized protein confirmation with decreased random coil and increased α-helix and β-structures. The docking data indicated the better affinity between glycinin and EGCG, compared to β-conglycinin. The emulsifying ability and capacity of β-conglycinin were enhanced with involvement EGCG, however no effect was found for glycinin. Our findings deliver insights in understanding of the interaction mechanisms between β-conglycinin/glycinin and EGCG.
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16
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Xu X, Li L, Zhang H, Sun L, Jia B, Yang H, Zuo F. Interaction mechanism between soybean protein isolate and citrus pectin. J Food Sci 2022; 87:2538-2548. [PMID: 35510685 DOI: 10.1111/1750-3841.16108] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 02/06/2022] [Accepted: 02/11/2022] [Indexed: 01/13/2023]
Abstract
In this study, citrus pectin (CP) and soybean protein isolate (SPI) were used as raw materials to prepare a complex. The interaction mechanism and structural changes between SPI and CP were deeply studied by fluorescence spectroscopy and Fourier infrared spectroscopy. The results show that CP has a strong quenching effect on SPI's endogenous fluorescence, and with the addition of CP, the endogenous fluorescence intensity of SPI decreased from 13,565.2 to 6067.3. The CP quenching of SPI is static quenching, and the number of combined bits is 1.26. The results of three-dimensional fluorescence spectra showed that the addition of CP reduced the polarity of SPI amino acid residue microenvironment and changed the protein structure. Hydrophobic interaction exists between CP and SPI. The results of three-dimensional fluorescence spectra showed that the addition of CP reduced the polarity of the amino acid residue microenvironment of SPI and changed the protein structure. Fourier transform infrared spectroscopy shows that CP could change the secondary structure of SPI by decreasing the α-helix and β-sheet, increasing β-rotation and irregular curl, destroying the ordered structure of SPI and increasing the polarity of the amino acids exposed to the solution. The microstructure analysis shows that SPI-CP composite system has honeycomb structure and dense pores. From the perspective of reaction thermodynamics, it was found that the addition of CP could improve the thermal stability of SPI and increase the denaturation temperature of SPI from 119.73 to 132.97°C. This study can provide a theoretical basis for the preparation of protein-pectin complexes and provides reference for their application in food grade gels and Pickering emulsions.
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Affiliation(s)
- Xinyu Xu
- Heilongjiang Bayi Agricultural University Food College, Daqing, China
| | - Lin Li
- Heilongjiang Bayi Agricultural University Food College, Daqing, China.,Engineering Research Center of Processing and Utilization of Grain By-products, Ministry of Education, Daqing, China
| | - Huimin Zhang
- Heilongjiang Bayi Agricultural University Food College, Daqing, China
| | - Lilan Sun
- Heilongjiang Bayi Agricultural University Food College, Daqing, China
| | - Bin Jia
- Heilongjiang Bayi Agricultural University Food College, Daqing, China
| | - Hujun Yang
- Heilongjiang Bayi Agricultural University Food College, Daqing, China
| | - Feng Zuo
- Heilongjiang Bayi Agricultural University Food College, Daqing, China.,National Cereals Engineering Technology Research Center, Heilongjiang Bayi Agricultural University, Daqing, China
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Ahmadzadeh S, Chen W, Rizvi SS. Oleogelation using modified milk protein concentrate produced by supercritical fluid extrusion. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113114] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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18
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Saito Y, Itakura K, Kuramoto M, Kaho T, Ohtake N, Hasegawa H, Suzuki T, Kondo N. Prediction of protein and oil contents in soybeans using fluorescence excitation emission matrix. Food Chem 2021; 365:130403. [PMID: 34218102 DOI: 10.1016/j.foodchem.2021.130403] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2021] [Revised: 05/25/2021] [Accepted: 06/16/2021] [Indexed: 11/23/2022]
Abstract
To investigate the potential of fluorescence spectroscopy in evaluating soybean protein and oil content, excitation emission matrix (EEM) was measured on 34 samples of soybean flours using a front-face measurement, and the accuracy of the protein and oil content prediction was evaluated. The EEM showed four main peaks at excitation/emission (Ex/Em) wavelengths of 230/335, 285/335, 365/475, and 435/495 nm. Furthermore, second derivative synchronous fluorescence (SDSF) spectra were extracted from the EEMs, and partial least square regression and support vector machine models were developed on each of the EEMs and SDSF spectra. The R2 values reached 0.86 and 0.74 for protein and oil, respectively. From the loading spectra, fluorescence at Ex/Em of 230-285/335 nm and 350/500 nm mainly contribute to the protein and oil content prediction, respectively. Those results revealed the potential of fluorescence spectroscopy as a tool for a rapid prediction of soybean protein and oil content.
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Affiliation(s)
- Yoshito Saito
- Graduate School of Agriculture, Kyoto University, Kitashirakawa-Oiwakecho, Sakyo-ku, Kyoto 606-8502, Japan; Research Fellow of Japan Society for the Promotion of Science, Japan
| | - Kenta Itakura
- Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1, Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan; Research Fellow of Japan Society for the Promotion of Science, Japan
| | - Makoto Kuramoto
- Advanced Research Support Center, Ehime University, 2-5 Bunkyo-cho, Matsuyama, Ehime 790-8577, Japan
| | - Toshikazu Kaho
- Faculty of Education and Human Science, Niigata University, 8050 2-no-cho, Ikarashi, Niigata 950-2181, Japan
| | - Norikuni Ohtake
- Graduate School of Science and Technology, Niigata University, 8050 2-no-cho, Ikarashi, Niigata 950-2181, Japan
| | - Hideo Hasegawa
- Graduate School of Science and Technology, Niigata University, 8050 2-no-cho, Ikarashi, Niigata 950-2181, Japan
| | - Tetsuhito Suzuki
- Graduate School of Agriculture, Kyoto University, Kitashirakawa-Oiwakecho, Sakyo-ku, Kyoto 606-8502, Japan.
| | - Naoshi Kondo
- Graduate School of Agriculture, Kyoto University, Kitashirakawa-Oiwakecho, Sakyo-ku, Kyoto 606-8502, Japan
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19
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Wang M, Yan W, Zhou Y, Fan L, Liu Y, Li J. Progress in the application of lecithins in water-in-oil emulsions. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.10.019] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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20
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Liu C, Wang X. The physicochemical properties and stability of flaxseed oil emulsions: effects of emulsification methods and the ratio of soybean protein isolate to soy lecithin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:6407-6416. [PMID: 33969885 DOI: 10.1002/jsfa.11311] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/04/2021] [Revised: 04/27/2021] [Accepted: 05/10/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND The properties and stability of emulsion rely greatly on the emulsification method and emulsifier. In this study, different emulsification methods (high-speed homogenization, ultrasonic treatment and their combination) were employed for the preparation of emulsions stabilized by soybean protein isolate (SPI) and soy lecithin (SLT) at three ratios. The microstructure, hydrodynamic average diameter, ζ-potential, creaming stability and low-field nuclear magnetic resonance relaxation behaviors of emulsions were investigated. RESULTS The results indicated that the influence of emulsification method was closely related to the ratio of SPI/SLT. Overall, the SPI-SLT-stabilized emulsion treated by ultrasound showed better stability and uniformity, while the combined treatment of high-speed homogenization and ultrasound was helpful in improving the uniformity and stability of SPI-stabilized Pickering emulsion. However, the SLT-stabilized emulsions all exhibited worse uniformity in terms of particle size distribution and polydispersity index. CONCLUSION These results will be helpful for selecting an appropriate emulsification method and emulsifier to improve the stability of emulsions. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Conghui Liu
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Xin Wang
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
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21
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Ding J, Dong Y, Huang G, Zhang Y, Jiang L, Sui X. Fabrication and characterization of β-carotene emulsions stabilized by soy oleosin and lecithin mixtures with a composition mimicking natural soy oleosomes. Food Funct 2021; 12:10875-10886. [PMID: 34622257 DOI: 10.1039/d1fo01462e] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Natural soy oleosomes are known to have a remarkable stability, given the advantage of their sophisticated membrane. The aim of the present study is to examine the concept of fabricating a β-carotene emulsion stabilized by soy oleosin (OLE) and lecithin (LEC) mixtures mimicking the membrane composition of soy oleosomes while providing preferable stability and bioaccessibility. For this, the fabricated emulsion was characterized in terms of droplet size distribution, and emulsion structure, stability and digestion (release and absorption of lipophilic β-carotene). Compared to SPI/LEC (10 : 1) stabilized emulsions, the OLE/LEC (10 : 1) mixture stabilized emulsion exhibited the highest emulsifying activity index (EAI) and emulsifying stability index (ESI) values, and higher encapsulation efficiency. Results show that the β-carotene emulsion stabilized by OLE and LEC mixtures at the ratio of 10 : 1 (w/w) has the most uniform droplet distribution and highest stability. The in vitro gastrointestinal digestion test revealed that the β-carotene emulsion stabilized by OLE and LEC mixtures was digested more rapidly than the emulsion stabilized by soy protein isolate (SPI) and LEC mixtures. In turn, the bioaccessibility and cellular uptake of β-carotene were enhanced, resulting in a higher absorption, a desirable feature of nutrition delivery systems. Our results demonstrated a promising way to fabricate emulsions mimicking natural soy oleosomes.
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Affiliation(s)
- Jian Ding
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, 210023, China
| | - Yabo Dong
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
| | - Guo Huang
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
| | - Yan Zhang
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
| | - Xiaonan Sui
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
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22
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Wang X, Sun Y, Wang G, Li J, Li X, Zhang K. TADF-Type Organic Afterglow. Angew Chem Int Ed Engl 2021; 60:17138-17147. [PMID: 34060200 DOI: 10.1002/anie.202105628] [Citation(s) in RCA: 73] [Impact Index Per Article: 18.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2021] [Revised: 05/29/2021] [Indexed: 11/05/2022]
Abstract
We report a highly efficient dopant-matrix afterglow system enabled by TADF mechanism to realize afterglow quantum yields of 60-70 %, which features a moderate rate constant for reverse intersystem crossing (kRISC ) to simultaneously improve afterglow quantum yields and maintain afterglow emission lifetime. Difluoroboron β-diketonate (BF2 bdk) compounds are designed with multiple electron-donating groups to possess moderate kRISC values and are selected as luminescent dopants. The matrices with carbonyl functional groups such as phenyl benzoate (PhB) have been found to interact with and perturb BF2 bdk excited states by dipole-dipole interactions and thus enhance the intersystem crossing of BF2 bdk excited states. Through dopant-matrix collaboration, the efficient TADF-type afterglow materials have been achieved to exhibit excellent processability into desired shapes and large-area films by melt casting, as well as aqueous afterglow dispersions for potential bioimaging applications.
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Affiliation(s)
- Xuepu Wang
- Key Laboratory of Synthetic and Self-Assembly Chemistry for Organic Functional Molecules, Shanghai Institute of Organic Chemistry, University of Chinese Academy of Sciences, Chinese Academy of Sciences, 345 Lingling Road, Shanghai, 200032, P. R. China
| | - Yan Sun
- Key Laboratory of Synthetic and Self-Assembly Chemistry for Organic Functional Molecules, Shanghai Institute of Organic Chemistry, University of Chinese Academy of Sciences, Chinese Academy of Sciences, 345 Lingling Road, Shanghai, 200032, P. R. China
| | - Guangming Wang
- Key Laboratory of Synthetic and Self-Assembly Chemistry for Organic Functional Molecules, Shanghai Institute of Organic Chemistry, University of Chinese Academy of Sciences, Chinese Academy of Sciences, 345 Lingling Road, Shanghai, 200032, P. R. China
| | - Jiuyang Li
- Key Laboratory of Synthetic and Self-Assembly Chemistry for Organic Functional Molecules, Shanghai Institute of Organic Chemistry, University of Chinese Academy of Sciences, Chinese Academy of Sciences, 345 Lingling Road, Shanghai, 200032, P. R. China
| | - Xun Li
- Key Laboratory of Synthetic and Self-Assembly Chemistry for Organic Functional Molecules, Shanghai Institute of Organic Chemistry, University of Chinese Academy of Sciences, Chinese Academy of Sciences, 345 Lingling Road, Shanghai, 200032, P. R. China
| | - Kaka Zhang
- Key Laboratory of Synthetic and Self-Assembly Chemistry for Organic Functional Molecules, Shanghai Institute of Organic Chemistry, University of Chinese Academy of Sciences, Chinese Academy of Sciences, 345 Lingling Road, Shanghai, 200032, P. R. China
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23
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24
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Wu D, Tang L, Duan R, Hu X, Geng F, Zhang Y, Peng L, Li H. Interaction mechanisms and structure-affinity relationships between hyperoside and soybean β-conglycinin and glycinin. Food Chem 2021; 347:129052. [PMID: 33482484 DOI: 10.1016/j.foodchem.2021.129052] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2020] [Revised: 11/05/2020] [Accepted: 01/05/2021] [Indexed: 12/31/2022]
Abstract
Hyperoside (HYP) is an important natural product that is widely distributed in fruits and whole grasses of various plants. It is also used by consumers as a healthy ingredient. This work explored the interaction mechanisms between HYP and two main soy proteins, namely, β-conglycinin (7S) and glycinin (11S), using computational simulation and multi-spectroscopic technology. In this study, the docking and dynamic simulation showed that HYP was stable in the hydrophobic pockets of the proteins. The conformation and microenvironment of 7S/11S also changed after binding to HYP. The binding of HYP to 7S/11S was a state quenching with a good affinity at 4 °C. This result was determined from the binding constant values of (1.995 ± 0.170) × 107 M-1 and (2.951 ± 0.109) × 107 M-1, respectively. The 7S/11S-HYP complex delineated here will provide a novel idea to construct an embedding and delivery system in improving the benefits of HYP for the development of high value-added food products.
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Affiliation(s)
- Di Wu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu 610106, China.
| | - Lan Tang
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu 610106, China
| | - Ran Duan
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu 610106, China
| | - Xia Hu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu 610106, China
| | - Fang Geng
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu 610106, China
| | - Yin Zhang
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu 610106, China
| | - Lianxin Peng
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu 610106, China
| | - Hui Li
- School of Chemical Engineering, Sichuan University, Chengdu 610065, China
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25
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Tian Y, Xu G, Cao W, Li J, Taha A, Hu H, Pan S. Interaction between pH-shifted β-conglycinin and flavonoids hesperetin/hesperidin: Characterization of nanocomplexes and binding mechanism. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110698] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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26
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Ceresino EB, Johansson E, Sato HH, Plivelic TS, Hall SA, Bez J, Kuktaite R. Lupin Protein Isolate Structure Diversity in Frozen-Cast Foams: Effects of Transglutaminases and Edible Fats. Molecules 2021; 26:1717. [PMID: 33808718 PMCID: PMC8003408 DOI: 10.3390/molecules26061717] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2021] [Revised: 03/11/2021] [Accepted: 03/15/2021] [Indexed: 12/25/2022] Open
Abstract
This study addresses an innovative approach to generate aerated foods with appealing texture through the utilization of lupin protein isolate (LPI) in combination with edible fats. We show the impact of transglutaminases (TGs; SB6 and commercial), glycerol (Gly), soy lecithin (Lec) and linoleic acid (LA) on the micro- and nanostructure of health promoting solid foods created from LPI and fats blends. 3-D tomographic images of LPI with TG revealed that SB6 contributed to an exceptional bubble spatial organization. The inclusion of Gly and Lec decreased protein polymerization and also induced the formation of a porous layered material. LA promoted protein polymerization and formation of homogeneous thick layers in the LPI matrix. Thus, the LPI is a promising protein resource which when in blend with additives is able to create diverse food structures. Much focus has been placed on the great foamability of LPI and here we show the resulting microstructure of LPI foams, and how these were improved with addition of TGs. New food applications for LPI can arise with the addition of food grade dispersant Lec and essential fatty-acid LA, by improved puffiness, and their contributing as replacer of chemical leavening additives in gluten-free products.
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Affiliation(s)
- Elaine Berger Ceresino
- Department of Plant Breeding, The Swedish University of Agricultural Sciences, Box 190, SE-234 22 Lomma, Sweden;
| | - Eva Johansson
- Department of Plant Breeding, The Swedish University of Agricultural Sciences, Box 190, SE-234 22 Lomma, Sweden;
| | - Hélia Harumi Sato
- Department of Food Science, School of Food Engineering, University of Campinas, São Paulo, SP 13083-862, Brazil;
| | - Tomás S. Plivelic
- MAX IV Laboratory, Lund University, Box 118, SE-221 00 Lund, Sweden;
| | - Stephen A. Hall
- Department of Solid Mechanics, Lund University, Box 118, SE-221 00 Lund, Sweden;
| | - Jürgen Bez
- Fraunhofer Institute for Process Engineering and Packaging, Giggenhauser Str. 35, D-85354 Freising, Germany;
| | - Ramune Kuktaite
- Department of Plant Breeding, The Swedish University of Agricultural Sciences, Box 190, SE-234 22 Lomma, Sweden;
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27
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A new functionality study of vanillin as the inhibitor for α-glucosidase and its inhibition kinetic mechanism. Food Chem 2021; 353:129448. [PMID: 33711702 DOI: 10.1016/j.foodchem.2021.129448] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2020] [Revised: 02/20/2021] [Accepted: 02/21/2021] [Indexed: 12/20/2022]
Abstract
Vanillin is a natural phenolic compound mainly used as flavors in food industry. In this work, a new functionality of vanillin as the α-glucosidase inhibitor was studied based on the inhibition kinetic mechanism. The inhibitory effect (IC50) of vanillin against α-glucosidase was 28.34 ± 0.89 mg/mL, which belongs to mixed inhibition mechanism and its process was spontaneous. Vanillin could bind to α-glucosidase by hydrophobic interactions and hydrogen bonds with -8.42 kcal/mol intermolecular energy to form the steric hindrance. The average binding distances was calculated as 2.20 nm according to energy transfer theory. In addition, the protein secondary structure and denaturation temperature (decreasing about 10 °C) were changed significantly after vanillin binding to α-glucosidase, resulting in an inhibitory effect. The findings of this research provide insights for the development of vanillin as potential inhibitor for α-glucosidase in special dietary foods.
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28
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Teng F, He M, Xu J, Chen F, Wu C, Wang Z, Li Y. Effect of ultrasonication on the stability and storage of a soy protein isolate-phosphatidylcholine nanoemulsions. Sci Rep 2020; 10:14010. [PMID: 32814779 PMCID: PMC7438485 DOI: 10.1038/s41598-020-70462-8] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2020] [Accepted: 07/23/2020] [Indexed: 01/04/2023] Open
Abstract
Phosphatidylcholine-soybean protein isolate (PC-SPI) nanoemulsions were prepared by ultrasonication. The effects of preparation conditions (SPI and PC addition, ultrasonic power and time) on the structural properties of the nanoemulsions and their storage stability were investigated. The results showed that the most optimal adsorption capacity and adsorption tightness at the oil-water interface under optimal conditions (1.5% SPI, 0.20% PC, 500 W ultrasonic power and 9 min ultrasonic time) were exhibited by the SPI-PC conjugate, which demonstrated that this nanoemulsions can be categorized as a high-quality emulsion suitable for research. To test its stability, and the high-quality nanoemulsion of β-carotene was stored. After degradation of the nanoemulsions during storage, β-carotene was released. The β-carotene retention rate of the high-quality emulsion was maintained above 86% at different temperatures in the absence of light for up to 30 days. This study provides new information for the development of transport and stability systems for nanoemulsions.
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Affiliation(s)
- Fei Teng
- College of Food Science, Northeast Agricultural University, Harbin, 150030, Heilongjiang, China
| | - Mingyu He
- College of Food Science, Northeast Agricultural University, Harbin, 150030, Heilongjiang, China
| | - Jingwen Xu
- College of Food Science, Northeast Agricultural University, Harbin, 150030, Heilongjiang, China
| | - Fanfan Chen
- College of Food Science, Northeast Agricultural University, Harbin, 150030, Heilongjiang, China
| | - Changling Wu
- College of Food Science, Northeast Agricultural University, Harbin, 150030, Heilongjiang, China
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin, 150030, Heilongjiang, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, 150030, Heilongjiang, China.
- Harbin Institute of Food Industry, Harbin, 150030, Heilongjiang, China.
- Heilongjiang Academy of Green Food Science, Harbin, 150030, Heilongjiang, China.
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29
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Zou H, Zhao N, Li S, Sun S, Dong X, Yu C. Physicochemical and emulsifying properties of mussel water-soluble proteins as affected by lecithin concentration. Int J Biol Macromol 2020; 163:180-189. [PMID: 32599247 DOI: 10.1016/j.ijbiomac.2020.06.225] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 06/24/2020] [Accepted: 06/24/2020] [Indexed: 11/26/2022]
Abstract
The effects of lecithin addition at different concentrations (0-2.0%) on the physicochemical and emulsifying properties of mussel water-soluble proteins (MWP) were investigated. In solution system, low lecithin concentration (0.5%-1.0%) induced the aggregation and increased turbidity of composite particles. Lecithin addition caused changes in secondary structure and induced partial unfolding of MWP. Hydrophobic interactions between MWP and lecithin may contribute to the exposure of chromophores and hydrophobic groups of MWP. The interfacial tension decreased with lecithin addition. However, at a high lecithin concentration (1.5%-2.0%), the degree of aggregation and state of unfolding alleviated due to competitive adsorption. In emulsion system, with the low concentration of lecithin addition (0.5%-1.0%), droplet size and surface charge of emulsion decreased. The emulsion activity index, emulsion stability index, percentage of adsorbed protein increased. Both creaming stability and viscoelastic properties improved. At an intermediate lecithin concentration (1.0%), the emulsion showed the highest physical stability, while further addition of lecithin caused a slight deterioration in emulsifying properties. Overall, these results indicated the possibility that the lecithin-MWP mixed emulsifiers can be used to obtain emulsions with desirable properties.
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Affiliation(s)
- Henan Zou
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Ning Zhao
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Sihui Li
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Shuang Sun
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Xinran Dong
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Cuiping Yu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
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30
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Zhu Y, Fu S, Wu C, Qi B, Teng F, Wang Z, Li Y, Jiang L. The investigation of protein flexibility of various soybean cultivars in relation to physicochemical and conformational properties. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105709] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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31
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Dumitrascu L, Stănciuc N, Grigore-Gurgu L, Aprodu I. Investigation on the interaction of heated soy proteins with anthocyanins from cornelian cherry fruits. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2020; 231:118114. [PMID: 32014659 DOI: 10.1016/j.saa.2020.118114] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/04/2020] [Accepted: 01/24/2020] [Indexed: 06/10/2023]
Abstract
The interaction between preheated soy proteins and anthocyanins from cornelian cherries was evaluated using a spectroscopic approach and molecular modeling. Structural changes of glycinin, β-conglycinin and soy protein isolate were investigated based on spectra of native and heat treated proteins in the presence of anthocyanins rich extracts from fresh cornelian cherry fruits. The fluorescence maximum emission in the presence of anthocyanins showed significant red shifts when compared with individual proteins, indicating the change of polarity in the surroundings of Trp residues from soy proteins toward more hydrophilic, which were attributed to protein-polyphenols interactions. Soy proteins interacted with cornelian cherries anthocyanins mainly through a static quenching mechanism. Glycinin presented a better affinity toward anthocyanins as revealed by the binding constant. The in silico approach was further employed to provide single molecule level details on the interaction between the main soy proteins and anthocyanins prevailing in cornelian cherry extracts. The docking results are consistent with the fluorescence spectroscopy data indicating better affinity of glycinin for cyanidin 3-glucoside and cyanidin 3-rutinoside, compared to the β-conglycinin. These findings deliver important insights for efficient development of microencapsulated powders based on soy proteins and anthocyanins from cornelian cherries, from the perspectives of obtaining value-added ingredients.
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Affiliation(s)
- Loredana Dumitrascu
- Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, Domnească Street 111, 800201, Galati, Romania
| | - Nicoleta Stănciuc
- Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, Domnească Street 111, 800201, Galati, Romania
| | - Leontina Grigore-Gurgu
- Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, Domnească Street 111, 800201, Galati, Romania
| | - Iuliana Aprodu
- Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, Domnească Street 111, 800201, Galati, Romania.
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Paramita VD, Panyoyai N, Kasapis S. Molecular Functionality of Plant Proteins from Low- to High-Solid Systems with Ligand and Co-Solute. Int J Mol Sci 2020; 21:E2550. [PMID: 32268602 PMCID: PMC7178117 DOI: 10.3390/ijms21072550] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2020] [Revised: 03/24/2020] [Accepted: 04/04/2020] [Indexed: 12/18/2022] Open
Abstract
In the food industry, proteins are regarded as multifunctional systems whose bioactive hetero-polymeric properties are affected by physicochemical interactions with the surrounding components in formulations. Due to their nutritional value, plant proteins are increasingly considered by the new product developer to provide three-dimensional assemblies of required structure, texture, solubility and interfacial/bulk stability with physical, chemical or enzymatic treatment. This molecular flexibility allows them to form systems for the preservation of fresh food, retention of good nutrition and interaction with a range of microconstituents. While, animal- and milk-based proteins have been widely discussed in the literature, the role of plant proteins in the development of functional foods with enhanced nutritional profile and targeted physiological effects can be further explored. This review aims to look into the molecular functionality of plant proteins in relation to the transport of bioactive ingredients and interaction with other ligands and proteins. In doing so, it will consider preparations from low- to high-solids and the effect of structural transformation via gelation, phase separation and vitrification on protein functionality as a delivery vehicle or heterologous complex. Applications for the design of novel functional foods and nutraceuticals will also be discussed.
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Affiliation(s)
- Vilia Darma Paramita
- Department of Chemical Engineering, State Polytechnic of Ujung Pandang, Tamalanrea, Makassar 90245, Indonesia;
| | - Naksit Panyoyai
- Department of Agroindustry, Rajabhat Chiang Mai University, Chiang Mai 50330, Thailand;
| | - Stefan Kasapis
- School of Science, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083, Australia
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Li Y, Li M, Qi Y, Zheng L, Wu C, Wang Z, Teng F. Preparation and digestibility of fish oil nanoemulsions stabilized by soybean protein isolate-phosphatidylcholine. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105310] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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34
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The effect of pH on the stabilization and digestive characteristics of soybean lipophilic protein oil-in-water emulsions with hypromellose. Food Chem 2019; 309:125579. [PMID: 31683149 DOI: 10.1016/j.foodchem.2019.125579] [Citation(s) in RCA: 47] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2019] [Revised: 08/22/2019] [Accepted: 09/22/2019] [Indexed: 12/21/2022]
Abstract
The development of functional foods requires a detailed understanding of the behavior of lipophilic protein (LP) in the presence of emulsion stabilizers at different pH conditions. In this study, we examined the interaction between hydroxypropyl methylcellulose (hypromellose, HPMC) and soybean lipophilic protein. To that end, we examined the stabilities of LP-HPMC emulsions at pH 3, 5, and 7, as well as the oil-release behavior of LP-HPMC emulsions during digestion. Fluorescence data showed that HPMC binds to LP with quenching at a single binding site that did not change with pH. Atomic-force microscopy, emulsification, and oxidation-stability analyses showed that HPMC improves the pH stability of the LP-HPMC emulsions, while simulated in-vitro digestion experiments showed that added HPMC delayed the release of lipids to varying degrees. The results of this study will aid in the development of emulsion-based functional foods, pharmaceutical carriers with controlled-release or sustained-release functional ingredients.
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35
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Binding interaction between β-conglycinin/glycinin and cyanidin-3-O-glucoside in acidic media assessed by multi-spectroscopic and thermodynamic techniques. Int J Biol Macromol 2019; 137:366-373. [DOI: 10.1016/j.ijbiomac.2019.07.004] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2019] [Revised: 06/26/2019] [Accepted: 07/01/2019] [Indexed: 12/13/2022]
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36
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Ren C, Xiong W, Li J, Li B. Comparison of binding interactions of cyanidin-3-O-glucoside to β-conglycinin and glycinin using multi-spectroscopic and thermodynamic methods. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.053] [Citation(s) in RCA: 48] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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37
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Zhu Y, Li Y, Wu C, Teng F, Qi B, Zhang X, Zhou L, Yu G, Wang H, Zhang S, Wang Z, Jiang L. Stability Mechanism of Two Soybean Protein-Phosphatidylcholine Nanoemulsion Preparation Methods from a Structural Perspective: A Raman Spectroscopy Analysis. Sci Rep 2019; 9:6985. [PMID: 31061497 PMCID: PMC6502802 DOI: 10.1038/s41598-019-43439-5] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2019] [Accepted: 04/23/2019] [Indexed: 11/17/2022] Open
Abstract
Ultrasound treatment and high-pressure homogenization were used to prepare soybean protein (SP)-phosphatidylcholine (PC) nanoemulsions in this study. Nanoemulsions prepared by high-pressure homogenization were more stable. The structural changes of SP and PC under ultrasound treatment and high-pressure homogenization treatment were investigated by Raman spectroscopy. It could be concluded that ultrasound and high-pressure homogenization treatments increased both the content of α-helix and unordered structure but decreased that of β-structures of SP, while the interaction between SP and PC decreased α-helix content and also reduced unordered structure and β-sheet structure. Ultrasound treatment and high-pressure homogenization exposed more tryptophan and tyrosine residues to promote hydrophobic interaction between SP and PC, which was beneficial for stabilizing the nanoemulsion. The SP-PC interaction exerted a more significant effect on side chain structure than those observed under ultrasound treatment and high-pressure homogenization. The dominant g-g-t vibrational mode of the disulfide bond of soybean protein was not appreciably changed by the two preparations. High-pressure homogenization increased the disorder of lipid chains of PC, promoting SP-PC interaction and thereby increasing the stability of the nanoemulsion. The structural change provided a theoretical basis for preparation of two nanoemulsions.
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Affiliation(s)
- Ying Zhu
- College of Food Science, Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University, Harbin, 150030, China
| | - Yang Li
- College of Food Science, Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University, Harbin, 150030, China
- Institute of Food Industry Research in Harbin, Harbin, 150030, China
| | - Changling Wu
- College of Food Science, Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University, Harbin, 150030, China
| | - Fei Teng
- College of Food Science, Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University, Harbin, 150030, China
| | - Baokun Qi
- College of Food Science, Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University, Harbin, 150030, China
| | - Xiaonan Zhang
- College of Food Science, Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University, Harbin, 150030, China
| | - Linyi Zhou
- College of Food Science, Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University, Harbin, 150030, China
| | - Guoping Yu
- College of Food Science, Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University, Harbin, 150030, China
| | - Huan Wang
- College of Food Science, Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University, Harbin, 150030, China
| | - Shuang Zhang
- College of Food Science, Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University, Harbin, 150030, China
| | - Zhongjiang Wang
- College of Food Science, Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University, Harbin, 150030, China.
| | - Lianzhou Jiang
- College of Food Science, Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University, Harbin, 150030, China.
- National Research Center of Soybean Engineering and Technology, Harbin, 150030, China.
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38
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Li Y, Liu B, Jiang L, Regenstein JM, Jiang N, Poias V, Zhang X, Qi B, Li A, Wang Z. Interaction of soybean protein isolate and phosphatidylcholine in nanoemulsions: A fluorescence analysis. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.09.006] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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39
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Sun XM, Wang CN, Guo MR. Interactions between whey protein or polymerized whey protein and soybean lecithin in model system. J Dairy Sci 2018; 101:9680-9692. [PMID: 30197146 DOI: 10.3168/jds.2018-14998] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2018] [Accepted: 07/17/2018] [Indexed: 12/25/2022]
Abstract
Soybean lecithin is often used as a surfactant in food formulation. The aim of this study was to investigate the interactions between soybean lecithin (SL, 0-3%, wt/vol) and whey protein (WP, 10%, wt/vol) or polymerized whey protein (PWP, 10%, wt/vol) induced by heating WP solutions at 85°C for 0 to 20 min at pH 7.0. The samples were evaluated for zeta potential, particle size, morphology, rheological properties, thermal properties, secondary structure, and surface hydrophobicity. Zeta potential of WP increased linearly as SL level increased from 0 to 3%, whereas that of PWP changed with plateau at SL level of 1%, which may be due to the aggregation of SL. The addition of SL increased the particle size and apparent viscosity of both WP and PWP. All the samples exhibited different morphology depending on SL level and heating time according to transmission electron microscopy images. Whey protein showed obviously decreased gelation time and increased storage modulus in the presence of SL. Differential scanning calorimetry curves confirmed the effects of SL on the thermal properties of both WP and PWP. Circular dichroism spectra indicated that SL had effects on the secondary structure of both WP and PWP. The changes in surface hydrophobicity indicated the hydrophobic interactions between WP/PWP and SL. Data indicate that the physicochemical and functional properties of WP and PWP can be altered by adding soybean lecithin.
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Affiliation(s)
- X M Sun
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, Jilin, 130062, China
| | - C N Wang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, Jilin, 130062, China
| | - M R Guo
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, Jilin, 130062, China; Department of Nutrition and Food Sciences, College of Agricultural and Life Sciences, University of Vermont, Burlington 05405; Department of Food Science, Northeast Agriculture University, Harbin, Heilongjiang, 150030, China.
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40
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Soy Protein Isolate-Phosphatidylcholine Nanoemulsions Prepared Using High-Pressure Homogenization. NANOMATERIALS 2018; 8:nano8050307. [PMID: 29735918 PMCID: PMC5977321 DOI: 10.3390/nano8050307] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/12/2018] [Revised: 04/29/2018] [Accepted: 05/04/2018] [Indexed: 11/18/2022]
Abstract
The nanoemulsions of soy protein isolate-phosphatidylcholine (SPI-PC) with different emulsion conditions were studied. Homogenization pressure and homogenization cycle times were varied, along with SPI and PC concentration. Evaluations included turbidity, particle size, ζ-potential, particle distribution index, and turbiscan stability index (TSI). The nanoemulsions had the best stability when SPI was at 1.5%, PC was at 0.22%, the homogenization pressure was 100 MPa and homogenization was performed 4 times. The average particle size of the SPI-PC nanoemulsions was 217 nm, the TSI was 3.02 and the emulsification yield was 93.4% of nanoemulsions.
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41
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Impact of ultrasonic treatment on an emulsion system stabilized with soybean protein isolate and lecithin: Its emulsifying property and emulsion stability. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.10.024] [Citation(s) in RCA: 145] [Impact Index Per Article: 18.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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42
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Sui X, Li Q, Wang Z, Qi B, Zou X, Li Y, Jiang L. Does the hydrophobic group on sn-2 position of phosphatidylcholine decide its emulsifying ability? Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.07.056] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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43
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Dai L, Sun C, Wang D, Gao Y. The Interaction between Zein and Lecithin in Ethanol-Water Solution and Characterization of Zein-Lecithin Composite Colloidal Nanoparticles. PLoS One 2016; 11:e0167172. [PMID: 27893802 PMCID: PMC5125702 DOI: 10.1371/journal.pone.0167172] [Citation(s) in RCA: 85] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2016] [Accepted: 11/09/2016] [Indexed: 11/25/2022] Open
Abstract
Lecithin, a naturally small molecular surfactant, which is widely used in the food industry, can delay aging, enhance memory, prevent and treat diabetes. The interaction between zein and soy lecithin with different mass ratios (20:1, 10:1, 5:1, 3:1, 2:1, 1:1 and 1:2) in ethanol-water solution and characterisation of zein and lecithin composite colloidal nanoparticles prepared by antisolvent co-precipitation method were investigated. The mean size of zein-lecithin composite colloidal nanoparticles was firstly increased with the rise of lecithin concentration and then siginificantly decreased. The nanoparticles at the zein to lecithin mass ratio of 5:1 had the largest particle size (263 nm), indicating that zein and lecithin formed composite colloidal nanoparticles, which might aggregate due to the enhanced interaction at a higher proportion of lecithin. Continuing to increase lecithin concentration, the zein-lecithin nanoparticles possibly formed a reverse micelle-like or a vesicle-like structure with zein in the core, which prevented the formation of nanoparticle aggregates and decreased the size of composite nanoparticles. The presence of lecithin significantly reduced the ζ-potential of zein-lecithin composite colloidal nanoparticles. The interaction between zein and lecithin enhanced the intensity of the fluorescence emission of zein in ethanol-water solution. The secondary structure of zein was also changed by the addition of lecithin. Differential scanning calorimetry thermograms revealed that the thermal stability of zein-lecithin nanoparticles was enhanced with the rise of lecithin level. The composite nanoparticles were relatively stable to elevated ionic strengths. Possible interaction mechanism between zein and lecithin was proposed. These findings would help further understand the theory of the interaction between the alcohol soluble protein and the natural small molecular surfactant. The composite colloidal nanoparticles formed in this study can broaden the application of zein and be suitable for incorporating water-insoluble bioactive components in functional food and beverage products.
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Affiliation(s)
- Lei Dai
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, P. R. China
| | - Cuixia Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, P. R. China
| | - Di Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, P. R. China
| | - Yanxiang Gao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, P. R. China
- * E-mail:
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44
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Gan J, Chen H, Liu J, Wang Y, Nirasawa S, Cheng Y. Interactions of β-Conglycinin (7S) with Different Phenolic Acids-Impact on Structural Characteristics and Proteolytic Degradation of Proteins. Int J Mol Sci 2016; 17:E1671. [PMID: 27706090 PMCID: PMC5085704 DOI: 10.3390/ijms17101671] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2016] [Revised: 09/09/2016] [Accepted: 09/22/2016] [Indexed: 11/16/2022] Open
Abstract
p-Coumalic acid (PCA), caffeic acid (CA), gallic acid (GA) and chlorogenic acid (CGA) are the major phenolic acids that co-exist with soy protein components in foodstuffs. Surprisingly, there are only a handful of reports that describe their interaction with β-Conglycinin (7S), a major soy protein. In this report, we investigated the interaction between phenolic acids and soy protein 7S and observed an interaction between each of these phenolic acids and soy protein 7S, which was carried out by binding. Further analysis revealed that the binding activity of the phenolic acids was structure dependent. Here, the binding affinity of CA and GA towards 7S was found to be stronger than that of PCA, because CA and GA have one more hydroxyl group. Interestingly, the binding of phenolic acids with soy protein 7S did not affect protein digestion by pepsin and trypsin. These findings aid our understanding of the relationship between different phenolic acids and proteins in complex food systems.
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Affiliation(s)
- Jing Gan
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Hao Chen
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Jiyuan Liu
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Yongquan Wang
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Satoru Nirasawa
- Japan International Research Center for Agricultural Sciences, Enzyme Laboratory, Tsukuba 305-8686, Japan.
| | - Yongqiang Cheng
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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