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Li L, Gao T, Wu X, Geng M, Teng F, Li Y. Investigation of soybean lipophilic proteins as carriers for vitamin B 12: Focus on interaction mechanism, physicochemical functionality, and digestion characteristics. Food Chem 2023; 424:136435. [PMID: 37244193 DOI: 10.1016/j.foodchem.2023.136435] [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: 01/29/2023] [Revised: 04/25/2023] [Accepted: 05/18/2023] [Indexed: 05/29/2023]
Abstract
This study aimed to explore the interaction mechanism between soybean lipophilic protein (LP) and vitamin B12 and the potential of LP as a vitamin B12 carrier. The results of spectroscopy indicated that the interaction between vitamin B12 and LP changed the conformation of LP and exposed hydrophobic groups largely. The results of molecular docking revealed that vitamin B12 interacted with LP through a hydrophobic pocket embedded on the surface of LP. With the enhancement of the interaction between LP and vitamin B12, the particle size of the LP-vitamin B12 complex gradually decreased to 588.31 nm and the absolute value of zeta potential gradually increased to 26.82 mV. Meanwhile, the LP-vitamin B12 complex showed excellent physicochemical properties and digestive characteristics. The present work enriched the means of vitamin B12 protection and provided a theoretical basis for applying the LP-vitamin B12 complex in food systems.
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Affiliation(s)
- Lijia Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Tian Gao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xixi Wu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Mengjie Geng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fei Teng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; National Research Center of Soybean Engineering and Technology, Harbin, Heilongjiang 150030, China.
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Structural characterization, interfacial and emulsifying properties of soy protein hydrolysate-tannic acid complexes. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108415] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Zhang H, Yang X, Zhong R, Huo Y, Zhu Y, Liang P. Antioxidative properties of fish roe peptides combined with polyphenol on the fish oil oleogel. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1714-1726. [PMID: 36377186 DOI: 10.1002/jsfa.12336] [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: 09/27/2022] [Revised: 11/11/2022] [Accepted: 11/15/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND This study aimed to investigate the effects of large yellow croaker (Larimichthys crocea) roe protein hydrolysate (LYCPH)-polyphenol (catechin (CA), gallic acid (GA), and tannic acid (TA)) conjugates on the oxidative stability of fish oil in an oleogel system. RESULTS Scanning electron microscopy and Fourier transform infrared spectroscopy suggested that the LYCPH-polyphenol conjugates were nearly spherical and non-covalent and that covalent effects could coexist between LYCPH and polyphenols. LYCPH-TA exhibited the highest ABTS scavenging, reducing capacities, and emulsifying stability. Raman spectra and chemometrics revealed that LYCPH-TA loaded with oleogels had the best oxidative stability. Additionally, 32 volatile compounds were identified in fish oil by headspace gas chromatography-ion mobility spectrometry. CONCLUSION Overall, this study demonstrated that fish oil oleogels loaded with LYCPH-polyphenol conjugates could inhibit fish oil oxidation. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Huadan Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, China
- Ministry Education, Engineering Research Center Fujian Taiwan Special Marine Food Processing and Nutrition, Fuzhou, Fujian, China
| | - Xinyi Yang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, China
- Ministry Education, Engineering Research Center Fujian Taiwan Special Marine Food Processing and Nutrition, Fuzhou, Fujian, China
| | - Rongbin Zhong
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, China
- Ministry Education, Engineering Research Center Fujian Taiwan Special Marine Food Processing and Nutrition, Fuzhou, Fujian, China
| | - Yuming Huo
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, China
- Ministry Education, Engineering Research Center Fujian Taiwan Special Marine Food Processing and Nutrition, Fuzhou, Fujian, China
| | - Yujie Zhu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, China
- Ministry Education, Engineering Research Center Fujian Taiwan Special Marine Food Processing and Nutrition, Fuzhou, Fujian, China
| | - Peng Liang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, China
- Ministry Education, Engineering Research Center Fujian Taiwan Special Marine Food Processing and Nutrition, Fuzhou, Fujian, China
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How do the hydroxyl group number and position of polyphenols affect the foaming properties of ovalbumin? Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108629] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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Jiao Y, Chen HD, Han H, Chang Y. Development and Utilization of Corn Processing by-Products: A Review. Foods 2022; 11:3709. [PMID: 36429301 PMCID: PMC9717738 DOI: 10.3390/foods11223709] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Revised: 11/11/2022] [Accepted: 11/15/2022] [Indexed: 10/03/2023] Open
Abstract
As an important food crop, corn has an important impact on people's lives. The processing of corn produces many by-products, such as corn gluten meal, corn husk, and corn steep liquor, which are rich in protein, oil, carbohydrates, and other nutrients, all of which are inexpensive. Their accumulation in large quantities during the production process not only results in a burden on the environment but also the loss of potentially valuable food materials that can be processed. In fact, the by-products of corn processing have been partially used in functional foods, nutrients, feed, and other industries. There is no doubt that the secondary utilization of these by-products can not only solve the problem of waste pollution caused by them, but also produce high value-added products and improve the economic benefits of corn. This paper describes in detail the processing and higher-value utilization of the five main by-products: corn gluten meal, corn husks, corn steep liquor, corn germ, and fuel ethanol by-product. The utilization status of corn processing by-products was discussed roundly, and the development trend of corn processing by-products in China and other countries was analyzed, which provided the reference for the development of the corn deep processing industry.
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Affiliation(s)
| | | | | | - Ying Chang
- College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China
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Wu G, Hui X, Brennan MA, Zeng X, Guo X, Brennan CS. Combination of rehydrated sodium caseinate aqueous solution with blackcurrant concentrate and the formation of encapsulates via spray drying and freeze drying: Alterations to the functional properties of protein. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15406] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Gang Wu
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture & Life Sciences Lincoln University Christchurch New Zealand
- Riddet Institute Palmerston North New Zealand
| | - Xiaodan Hui
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture & Life Sciences Lincoln University Christchurch New Zealand
- Riddet Institute Palmerston North New Zealand
| | - Margaret A. Brennan
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture & Life Sciences Lincoln University Christchurch New Zealand
| | - Xin‐An Zeng
- School of Food Science of Engineering South China University of Technology Guangzhou China
| | - Xinbo Guo
- School of Food Science of Engineering South China University of Technology Guangzhou China
| | - Charles S. Brennan
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture & Life Sciences Lincoln University Christchurch New Zealand
- Riddet Institute Palmerston North New Zealand
- School of Science RMIT Melbourne Australia
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Zhao T, Huang L, Luo D, Xie Y, Zhang Y, Zhang Y, Jiao W, Su G, Zhao M. Fabrication and characterization of anchovy protein hydrolysates-polyphenol conjugates with stabilizing effects on fish oil emulsion. Food Chem 2021; 351:129324. [PMID: 33647694 DOI: 10.1016/j.foodchem.2021.129324] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 02/01/2021] [Accepted: 02/05/2021] [Indexed: 11/25/2022]
Abstract
Conjugation between peptides and polyphenols could improve their bioactive and functional properties. The improvement effects of anchovy protein hydrolysates (APH) -polyphenol (catechin (CA), gallic acid (GA), tannic acid (TA)) conjugates were investigated. The content of protein and polyphenols and ratio of polyphenols/peptides in conjugates increased as the number of OH group increased with TA > CA > GA. Results showed that APH-CA and APH-GA exhibited the highest ORAC and ABTS+ scavenging capacity, respectively. Mass spectrometry analysis suggested the highest number of bioactive peptides were identified in APH-CA 5:1 (APH/polyphenols). The physical stability of fish oil emulsions during storage was significantly enhanced by TA 5:1 conjugate followed by CA 5:1 conjugate. The oxidative stability was remarkably elevated by APH-GA 10:1. This was due to the antioxidant capacity and the peptides adsorbed at the interfacial. This study demonstrated that APH-polyphenol conjugates could bring the possibility of utilizing peptides-polyphenols in the nutraceutical and functional food ingredient fields.
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Affiliation(s)
- Tiantian Zhao
- Sericulture & Agri-food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Lin Huang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Donghui Luo
- Chaozhou Branch of Chemistry and Chemical Engineering Guangdong Laboratory, Chaozhou 521000, China
| | - Yuxi Xie
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Yehui Zhang
- Sericulture & Agri-food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Yousheng Zhang
- Sericulture & Agri-food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Wenjuan Jiao
- Sericulture & Agri-food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Guowan Su
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
| | - Mouming Zhao
- Chaozhou Branch of Chemistry and Chemical Engineering Guangdong Laboratory, Chaozhou 521000, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
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Li Z, Lei L, Huo M, Liu Z, Yang X, Wang Y, Yuan Y. Interactions and complex stabilities of grape seed procyanidins with zein hydrolysate. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14628] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Zi‐Zi Li
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou 510006 China
| | - Lei Lei
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou 510006 China
| | - Min‐Xi Huo
- Guangzhou Inspection Testing and Certification Group Co., Ltd Guangzhou 511447 China
| | - Zi‐Rui Liu
- Guangdong Science and Technology Cooperation Center Guangzhou 510033 China
| | - Xin‐Quan Yang
- School of Life Sciences Guangzhou University Guangzhou 510006 China
- Office of Science and Research Guangzhou University Guangzhou 510006 China
| | - Yu‐Lin Wang
- Office of Science and Research Guangzhou University Guangzhou 510006 China
| | - Yang Yuan
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou 510006 China
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Jin B, Zhou X, Zhou S, Liu Y, Zheng Z, Liang Y, Chen S. Nano-encapsulation of curcumin using soy protein hydrolysates - tannic acid complexes regulated by photocatalysis: a study on the storage stability and in vitro release. J Microencapsul 2019; 36:385-398. [PMID: 31238757 DOI: 10.1080/02652048.2019.1637473] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
Purpose: To evaluate the feasibility of soy protein hydrolysates (SPH)-tannic acid (TA) complex nanoparticle obtained by photocatalysis (SPH-T (P)) to construct curcumin (Cur) delivery vehicles. Methods: The interaction behaviour of SPH-T (P) was investigated using Fourier transform infra-red, X-ray diffraction and differential scanning calorimeter analyzes. Formation and stability of the complexes were characterised by particle size, morphology, zeta potential, and in vitro release. Results: Negatively charged Cur-loaded complex with small size (<100 nm), spherical cluster shape and uniform size distribution were formed through the driving force of electrostatic attraction, followed by hydrogen bonding. The presence of photocatalysis in the complexes significantly improved the storage stability and in vitro sustained release of curcumin by enhancing the hydrogen bonding, hydrophobic effects and π-π stacking interactions between SPH and TA. Conclusion: SPH-T (P) would be a useful and promising delivery vehicle for encapsulating, protecting, and delivering hydrophobic nutraceuticals.
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Affiliation(s)
- Bei Jin
- a School of Chemistry and Chemical Engineering , Lingnan Normal University , Zhanjiang , China
| | - Xiaosong Zhou
- a School of Chemistry and Chemical Engineering , Lingnan Normal University , Zhanjiang , China
| | - Shanshan Zhou
- a School of Chemistry and Chemical Engineering , Lingnan Normal University , Zhanjiang , China
| | - Yuan Liu
- a School of Chemistry and Chemical Engineering , Lingnan Normal University , Zhanjiang , China
| | - Zhiyuan Zheng
- a School of Chemistry and Chemical Engineering , Lingnan Normal University , Zhanjiang , China
| | - Yuxin Liang
- a School of Chemistry and Chemical Engineering , Lingnan Normal University , Zhanjiang , China
| | - Siting Chen
- a School of Chemistry and Chemical Engineering , Lingnan Normal University , Zhanjiang , China
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