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Velazquez-Dominguez A, Hennetier M, Abdallah M, Hiolle M, Violleau F, Delaplace G, De Sa Peixoto P. Influence of enzymatic cross-linking on the apparent viscosity and molecular characteristics of casein micelles at neutral and acidic pH. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108552] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
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2
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Assessment of structures in phosphocaseinate dispersions by A4F, NMR and SAXS: The impact of demineralization and heat treatment on viscosity. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108366] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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3
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Insight Into the Effect of Carnosine on the Dispersibility of Myosin Under a Low-salt Condition and its Mechanism. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09747-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Characterization of the molecular properties and allergenicity (IgE-binding capacity) of β-lactoglobulin by heat treatment using asymmetric-flow field-flow fractionation and ultra-performance liquid chromatography quadrupole time of flight mass chromatography. Food Chem 2021; 374:131748. [PMID: 34883430 DOI: 10.1016/j.foodchem.2021.131748] [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: 07/01/2021] [Revised: 10/29/2021] [Accepted: 11/29/2021] [Indexed: 11/22/2022]
Abstract
In this study, the heat product (90 °C, 10 min) of β-lactoglobulin (β-LG) was analyzed by asymmetric-flow field-flow fractionation (AF4) to observe the effect of heat treatment. The changes in molar mass (M) and molar size induced by heat treatment were characterized by AF4, and changes in molar shape were observed by transmission electron microscopy (TEM). The results showed that β-LG dissociated and aggregated into four fractions with different M values, sizes, and shapes after heat treatment. The vast aggregations with the highest allergenicity (IgE-binding capacity) might enhance the allergenicity of β-LG. However, the number of characterized epitope peptides was decreased due to heat treatment. The above results provide some references for related studies of β-LG and its allergenicity. Further separation and characterization of the high-allergenicity fractions and peptides will help to eliminate allergens in dairy products and reduce the occurrence of allergic reactions.
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Halabi A, Deglaire A, Hennetier M, Violleau F, Burel A, Bouhallab S, Dupont D, Croguennec T. Structural characterization of heat-induced protein aggregates in model infant milk formulas. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105928] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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6
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Alcântara DB, Nascimento RF, Lopes GS, Grinberg P. Evaluation of different strategies for determination of selenomethionine (SeMet) in selenized yeast by asymmetrical flow field flow fractionation coupled to inductively coupled plasma mass spectrometry (AF4-ICP-MS). ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2020; 12:3351-3360. [PMID: 32930222 DOI: 10.1039/d0ay00658k] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
This manuscript exemplifies the prospective use of asymmetrical flow field flow fractionation (AF4) coupled to inductively coupled plasma mass spectrometry (ICP-MS) as a simple tool for chemical speciation of selenomethionine (SeMet) in selenized yeast. Several popular sample preparation methods were evaluated for their suitability to determine selenomethionine (SeMet) in selenized yeast by AF4-ICP-MS. These included water, methanesulfonic acid (MSA), formic acid (FA) and alkaline extractions. Alkaline extraction (using sodium dodecyl sulfate buffer) provided the best recovery/determination conditions for SeMet based on analysis of NRC certified reference material (CRM) SELM-1 since it minimized hydrolysis of the protein peptide bonds optimally required for the AF4 separation. The analytical performance of three different AF4 membranes (5, 10 and 500 kDa regenerated cellulose) was also evaluated. No significant difference in the recovery of SeMet was observed when using 5 and 10 kDa RC membranes, whereas the 500 kDa membrane resulted in a significant loss. The proposed method presents appropriate instrument and intra-assay precisions of 4.4-9.2% and 3.8% RSD, respectively, a detection limit of 0.49 μg L-1 SeMet as Se and good linearity with correlation coefficients (R) between 0.996 - 0.999. This is the first report of use of AF4-ICP-MS for species specific quantitation of SeMet in selenized yeast demonstrating its efficient use as an alternative method to other traditional chromatographic techniques.
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Affiliation(s)
- Daniel B Alcântara
- Chemical Metrology, NRC Metrology, National Research Council of Canada, Ottawa, Canada.
- Laboratório de Estudos em Química Aplicada (LEQA), Departamento de Química Analítica e Físico-Química, Universidade Federal do Ceará (UFC), 60455-760 Fortaleza, CE, Brazil
- Laboratório de Análise de Traços (LAT), Departamento de Química Analítica e Físico-Química, Universidade Federal do Ceará (UFC), 60455-760 Fortaleza, CE, Brazil
| | - Ronaldo F Nascimento
- Laboratório de Análise de Traços (LAT), Departamento de Química Analítica e Físico-Química, Universidade Federal do Ceará (UFC), 60455-760 Fortaleza, CE, Brazil
| | - Gisele S Lopes
- Laboratório de Estudos em Química Aplicada (LEQA), Departamento de Química Analítica e Físico-Química, Universidade Federal do Ceará (UFC), 60455-760 Fortaleza, CE, Brazil
| | - Patricia Grinberg
- Chemical Metrology, NRC Metrology, National Research Council of Canada, Ottawa, Canada.
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Zhao X, Xing T, Xu X, Zhou G. Influence of extreme alkaline pH induced unfolding and aggregation on PSE-like chicken protein edible film formation. Food Chem 2020; 319:126574. [DOI: 10.1016/j.foodchem.2020.126574] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2019] [Revised: 02/14/2020] [Accepted: 03/05/2020] [Indexed: 11/26/2022]
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8
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9
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Study on structure-function of starch by asymmetrical flow field-flow fractionation coupled with multiple detectors: A review. Carbohydr Polym 2019; 226:115330. [DOI: 10.1016/j.carbpol.2019.115330] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2019] [Revised: 09/05/2019] [Accepted: 09/11/2019] [Indexed: 12/29/2022]
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10
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Gélébart P, Riaublanc A, Famelart MH, Jonchère C, Beaumal V, Anton M, Garnier C. Protein aggregates modulate the texture of emulsified and acidified acid milk gels. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.02.007] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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11
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Abbate RA, Raak N, Boye S, Janke A, Rohm H, Jaros D, Lederer A. Asymmetric flow field flow fractionation for the investigation of caseins cross-linked by microbial transglutaminase. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.043] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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12
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Lesme H, Rannou C, Loisel C, Famelart MH, Bouhallab S, Prost C. Controlled whey protein aggregates to modulate the texture of fat-free set-type yoghurts. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.01.004] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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13
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Zhang W, Wang J, Guo P, Dai S, Zhang X, Meng M, Shen S, Zhang A, Dou H. Study on the retrogradation behavior of starch by asymmetrical flow field-flow fractionation coupled with multiple detectors. Food Chem 2019; 277:674-681. [DOI: 10.1016/j.foodchem.2018.11.033] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2018] [Revised: 11/05/2018] [Accepted: 11/06/2018] [Indexed: 01/02/2023]
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14
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Particle Size Characterization of Sepia Ink Eumelanin Biopolymers by SEM, DLS, and AF4-MALLS: a Comparative Study. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01448-0] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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15
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Zhang X, Li Y, Shen S, Lee S, Dou H. Field-flow fractionation: A gentle separation and characterization technique in biomedicine. Trends Analyt Chem 2018. [DOI: 10.1016/j.trac.2018.09.005] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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16
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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: 35] [Impact Index Per Article: 5.8] [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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Zhuang Y, Ueda I, Kulozik U, Gebhardt R. Influence of β-lactoglobulin and calcium chloride on the molecular structure and interactions of casein micelles. Int J Biol Macromol 2018; 107:560-566. [DOI: 10.1016/j.ijbiomac.2017.09.021] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2017] [Revised: 09/03/2017] [Accepted: 09/10/2017] [Indexed: 10/01/2022]
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