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Tang S, Zheng H, Liu P, Kou T, Jiang L, Qi B, Xiang X. Effects of different binding strategies of D-galactose and glycinin on the thermal gelation behavior of the composite system. Int J Biol Macromol 2025; 306:141214. [PMID: 39971024 DOI: 10.1016/j.ijbiomac.2025.141214] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2024] [Revised: 02/04/2025] [Accepted: 02/15/2025] [Indexed: 02/21/2025]
Abstract
In this study, non-covalent and covalent interactions between D-galactose (DG) and glycinin (11S) were induced using a pH-shift method. This approach represents an innovative advancement in existing protein-monosaccharide binding strategies. Furthermore, the study investigated the resulting changes in gel behavior and the properties of the composite thermal gels. The solubility and Zeta-potential analysis showed that the non-covalent interaction (S-11S/DG) was more stable and less dispersed than the covalent interaction (S/DG-11S). Rheological results showed that S-11S/DG has higher viscosity and can form stable elastic gel after temperature program. FTIR and intermolecular force results indicated that both gels utilized disulfide bonds as the primary covalent force, with additional chemical bonds playing a secondary role in maintaining the stability of the gel network and surrounding water molecules. However, the S/DG-11S exhibits a looser structure, resulting in a less elastic and thinner network structure. In contrast, the S-11S/DG gel network demonstrated increased elasticity and support, enhancing its hardness, cohesion and water holding capacity. Thus, the pH-shifting-induced non-covalent gel system had more stable network structure and better properties than the pH-shifting-induced covalent gel system. This study offered new insights for constructing soybean protein gel systems and advancing the design of novel soybean protein products.
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Affiliation(s)
- Shiqi Tang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; College of Food Science, Northeast Agricultural University, Harbin 150030, China; Heilongjiang Green Food Science Research Institute, Harbin 150028, China
| | - Huanyu Zheng
- Heilongjiang Green Food Science Research Institute, Harbin 150028, China
| | - Panling Liu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Tianzhan Kou
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xingwei Xiang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China.
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2
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Qu S, Sun D, Hu T, Hao G. Effect of H 2O 2 and pH on properties of myofibrillar proteins from Yak muscle during thermal gelation process. BMC Chem 2025; 19:109. [PMID: 40264180 PMCID: PMC12016156 DOI: 10.1186/s13065-025-01434-0] [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: 02/08/2024] [Accepted: 02/25/2025] [Indexed: 04/24/2025] Open
Abstract
This paper examined the thermal gelation of yak myofibrillar protein (MP) incubated in a Fenton oxidation system at different pH values for 24 h. The effect of protein oxidation on the gel properties at different pH levels was explored by studying the water-holding capacity (WHC), solubility, texture, and other characteristics, while the chemical force, rheological, and microstructural variation in these conditions were analyzed. The results showed that protein oxidation negatively impacted the yak meat MP gel characteristics (p < 0.05). Increasing the H2O2 interval at different pH levels significantly decreased (p < 0.05) the WHC, solubility, and texture of the protein gel, the average reduction was 7.5%, 27.5%, 12.5% respectively. The H2O2 concentration and pH level substantially affected ionic and hydrogen bond formation (p < 0.05). Oxidation had the most obvious impact on the gel characteristics at pH 5.0. The MP gel displayed a loose, disordered microstructure with the lowest WHC, textural strength, storage modulus (G'), and intermolecular protein force. Oxidation had the least impact on the gel properties at pH 6.0. The MP gel exhibited the highest textural strength, G', and intermolecular forces, characterized by a compact, orderly microstructure with small, uniformly distributed pores. The gel displayed the best WHC after oxidation at pH 8.0.
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Affiliation(s)
- Sha Qu
- College of Pharmacy and Food, Southwest Minzu University, ChengDu, 610041, China
| | - Dong Sun
- College of Food and Biotechnology, Sichuan Vocational and Technical College, Suining, 629000, China
| | - Ting Hu
- College of Pharmacy and Food, Southwest Minzu University, ChengDu, 610041, China
| | - Gang Hao
- College of Pharmacy and Food, Southwest Minzu University, ChengDu, 610041, China.
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3
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Wang H, Cheng L, Yang H, Shen Q, Yang Z. Effect of pH-shifting combined with heat or ultrasonication treatment on physicochemical properties of quinoa protein isolates (QPI) dispersions. Int J Biol Macromol 2025; 310:143321. [PMID: 40253031 DOI: 10.1016/j.ijbiomac.2025.143321] [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: 01/21/2025] [Revised: 04/13/2025] [Accepted: 04/17/2025] [Indexed: 04/21/2025]
Abstract
Quinoa protein isolate (QPI) offers a balanced amino acid profile but exhibits poor solubility, foaming, and emulsifying properties, limiting its broader use in food applications. This study evaluated the synergistic effects of pH-shifting (pH 2, 7, 10, and 12) combined with heat (50 °C) or sonication (20 kHz, 12.5 W, 30 min) on the structural and functional properties of QPI. The combination of pH-shifting at pH 12 with sonication achieved the highest solubility (~90 %), foaming capacity (~170 %), foaming stability (~45 %), and emulsifying performance (EAI: ~80 m2/g, ESI: ~35 min), outperforming either treatment alone. These enhancements were associated with reduced particle size (to ~40 nm), increased random coil content, and greater surface hydrophobicity, factors that improved protein flexibility and interfacial adsorption. Structural unfolding from extreme pH-shifting further amplified the effects of sonication through cavitation-induced disaggregation. This study demonstrates that combining alkaline pH-shifting with sonication is an effective strategy to improve QPI's technofunctional properties. The findings provide valuable insights for developing QPI as a functional, clean-label ingredient in plant-based emulsions, foams, and beverages. Future work should focus on interfacial characterization, sensory evaluation, and processing optimization to support industrial application.
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Affiliation(s)
- Haifeng Wang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310012, China
| | - Lirong Cheng
- Riddet Institute, Massey University, Palmerston North 4474, New Zealand
| | - Huijuan Yang
- College of Standardization, China Jiliang University, Hangzhou 310018, China.
| | - Qing Shen
- Panvascular Diseases Research Center, The Quzhou Affiliated Hospital of Wenzhou Medical University, Quzhou People's Hospital, Quzhou 324000, China; Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China.
| | - Zhi Yang
- Department of Human Nutrition, Food and Animal Sciences, University of Hawaii at Manoa, Honolulu, HI 96822, USA.
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4
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Tang S, Zheng H, Liu P, Kou T, Jiang L, Qi B, Xiang X. Effects of pH shift and D-galactose on network structure of glycinin gel and diffusion behavior of non-network proteins. Food Chem 2025; 468:142526. [PMID: 39706113 DOI: 10.1016/j.foodchem.2024.142526] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2024] [Revised: 11/13/2024] [Accepted: 12/14/2024] [Indexed: 12/23/2024]
Abstract
To reduce the content of non-network proteins in protein-based gels, a synergistic approach involving pH shift and D-galactose (DG) was developed herein to obtain elastic gels with dense networks. The results revealed that the combined effect of pH shift and DG promoted the formation of additional disulfide bonds and chemical bonds between molecules, resulting in a denser, and highly elastic gel network, which immobilized more aggregates, leading to a significant reduction in non-network protein content, and enhancing the functional properties of the gel. Moreover, non-network proteins primarily consisted of subunit A4 (mostly Glu and Asp), while the subunit B was the primary polypeptide forming the gel network. Therefore, the removal of the non-network protein has no significant effect on the microstructure, water holding capacity, elasticity, and recovery of the gel. Comprehensively, the combination of pH shift and DG generated a positive synergistic effect of the glycinin hydrogel network structure.
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Affiliation(s)
- Shiqi Tang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; College of Food Science, Northeast Agricultural University, Harbin 150030, China; Heilongjiang Green Food Science Research Institute, Harbin 150028, China
| | - Huanyu Zheng
- Heilongjiang Green Food Science Research Institute, Harbin 150028, China
| | - Panling Liu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Tianzhan Kou
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xingwei Xiang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China.
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5
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Zheng X, Zou B, Du J, Na X, Du M, Zhu B, Wu C. Soluble nano-sized aggregates of Alaska pollock proteins engineered by the refolding process of pH-shifting. Food Res Int 2025; 203:115829. [PMID: 40022353 DOI: 10.1016/j.foodres.2025.115829] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2024] [Revised: 01/20/2025] [Accepted: 01/20/2025] [Indexed: 03/03/2025]
Abstract
Alaska pollock proteins (PPs) are aquatic proteins with a compact structure, which leads to poor solubility and limited application in food industries. This study explored the structural assembly and gelation behavior of the PP-soluble aggregates prepared by the refolding processing of acidic (pH 1.5-7) or alkaline (pH 12-7) pH-shifting treatment. PPs refolded at alkali pHs produced more soluble aggregates than at acid pHs. Lots of myosin heavy lights (MHCs) could interact with actin to form soluble aggregates at high pH rather than low pH. When shifting back to pH 7, the solubility of alkaline-shifted PPs was boosted to over 60% with a more flexible structure, while acidic-shifted PPs showed reduced solubility (29%) with increased rigidity. Molecular characteristics results indicated that alkaline-shifted PPs comprising MHCs and actin exhibited higher surface hydrophobicity and sulfhydryl groups. These structural modifications induced by alkaline pH-shifting contributed to improving the gelling, emulsifying and foaming properties of PPs. Intriguingly, both acidic- and alkaline-shifted PPs showed a retarded digestive behavior. These novel insights may be adaptable to other animal proteins for modulating the protein structure-functionality, expanding their applications in food industries.
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Affiliation(s)
- Xiaohan Zheng
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, China; State Key Laboratory of Marine Food Processing and Safety Control, China; Liaoning Key Laboratory of Food Nutrition and Health, China
| | - Bowen Zou
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, China; State Key Laboratory of Marine Food Processing and Safety Control, China; Liaoning Key Laboratory of Food Nutrition and Health, China
| | - Jiayi Du
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, China; State Key Laboratory of Marine Food Processing and Safety Control, China; Liaoning Key Laboratory of Food Nutrition and Health, China
| | - Xiaokang Na
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, China; State Key Laboratory of Marine Food Processing and Safety Control, China; Liaoning Key Laboratory of Food Nutrition and Health, China
| | - Ming Du
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, China; State Key Laboratory of Marine Food Processing and Safety Control, China; Liaoning Key Laboratory of Food Nutrition and Health, China
| | - Beiwei Zhu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, China; State Key Laboratory of Marine Food Processing and Safety Control, China; Liaoning Key Laboratory of Food Nutrition and Health, China
| | - Chao Wu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, China; State Key Laboratory of Marine Food Processing and Safety Control, China; Liaoning Key Laboratory of Food Nutrition and Health, China.
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6
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Can Karaca A, Tan C, Assadpour E, Jafari SM. Recent advances in the plant protein-polyphenol interactions for the stabilization of emulsions. Adv Colloid Interface Sci 2025; 335:103339. [PMID: 39571482 DOI: 10.1016/j.cis.2024.103339] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2024] [Revised: 10/22/2024] [Accepted: 11/08/2024] [Indexed: 12/07/2024]
Abstract
Proteins from plant sources including legumes, cereals and oilseeds are gaining attention due to their suitability for sustainable production, functionality, and positive consumer perception. On the other hand, polyphenols (PPs) are receiving considerable attention as natural ingredients in the human diet due to their potent antioxidant and anti-inflammatory properties. Recent studies indicate that the emulsifying properties of plant proteins (PLPs) can be improved after modification through covalent and/or non-covalent interactions with PPs due to the changes in the conformation and/or the surface chemistry of the proteins. Complexes formed between PLPs-PPs can serve as innovative ingredients for developing novel food products with modified textural properties. Also, Pickering emulsions, multiple emulsions, multilayer emulsions, nanoemulsions, and high internal phase emulsions can be stabilized by such systems to deliver bioactive compounds. This paper reviews the most recent research on the PLP-PP interactions and their role in the stabilization of various emulsion-based systems. A special emphasis is given to modifying the structure and functionality of PLPs and PPs. The challenges and opportunities of applying PLP-PP interactions in emulsion-based systems are also highlighted.
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Affiliation(s)
- Asli Can Karaca
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Istanbul, Turkey.
| | - Chen Tan
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education. China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.
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7
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Manzoor MF, Zeng XA, Waseem M, Siddique R, Javed MR, Verma DK, Ali M. Soy protein-polyphenols conjugates interaction mechanism, characterization, techno-functional and biological properties: An updated review. Food Chem 2024; 460:140571. [PMID: 39079358 DOI: 10.1016/j.foodchem.2024.140571] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2024] [Revised: 07/06/2024] [Accepted: 07/21/2024] [Indexed: 09/05/2024]
Abstract
Soy protein is a promising nutritional source with improved functionality and bioactivities due to conjugation with polyphenols (PP)-the conjugates between soy protein and PP held by covalent and noncovalent bonds. Different approaches, including thermodynamics, spectroscopy, and molecular docking simulations, can demonstrate the outcomes and mechanism of these conjugates. The soy protein, PP structure, matrix properties (temperature, pH), and interaction mechanism alter the ζ-potential, secondary structure, thermal stability, and surface hydrophobicity of proteins and also improve the techno-functional properties such as gelling ability, solubility, emulsifying, and foaming properties. Soy protein-PP conjugates also reveal enhanced in vitro digestibility, anti-allergic, antioxidant, anticancer, anti-inflammatory, and antimicrobial activities. Thus, these conjugates may be employed as edible film additives, antioxidant emulsifiers, hydrogels, and nanoparticles in the food industry. Future research is needed to specify the structure-function associations of soy protein-PP conjugates that may affect their functionality and application in the food industry.
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Affiliation(s)
- Muhammad Faisal Manzoor
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, School of Food Science and Engineering, Foshan University, China; School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Xin-An Zeng
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, School of Food Science and Engineering, Foshan University, China; School of Food Science and Engineering, South China University of Technology, Guangzhou, China.
| | - Muhammad Waseem
- Faculty of Agriculture & Environment, The Islamia University of Bahawalpur, 63100, Pakistan
| | - Rabia Siddique
- Department of Chemistry, Government College University Faisalabad, Pakistan
| | - Muhammad Rizwan Javed
- Faculty of Agriculture & Environment, The Islamia University of Bahawalpur, 63100, Pakistan
| | - Deepak Kumar Verma
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, India
| | - Murtaza Ali
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, School of Food Science and Engineering, Foshan University, China; School of Food Science and Engineering, South China University of Technology, Guangzhou, China.
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8
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Yu C, Chen L, Ouyang K, Chen H, Xu M, Lin S, Wang W. Effect of partial substitution of NaCl by KCl on aggregation behavior and gel properties of beef myosin. Food Chem 2024; 458:140178. [PMID: 38944923 DOI: 10.1016/j.foodchem.2024.140178] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2024] [Revised: 05/14/2024] [Accepted: 06/19/2024] [Indexed: 07/02/2024]
Abstract
Based on the three typical gels under KCl substitution groups, the effect of partial substitution of NaCl by KCl (groups: T 1:0.6 M NaCl; T 2: 0.3 M NaCl +0.3 M KCl; T 3: 0.2 M NaCl +0.4 M KCl; T 4:0.6 M KCl) on the aggregation behavior and gel characteristics of myosin was evaluated. The significant changes in hydrophobicity and sulfhydryl content (P < 0.05) indicate KCl substitution enhances myosin aggregation through hydrophobic interactions and disulfide bonds. According to Ca2+-ATP, scanning electron microscopes (SEM) and the rheological results, T2 had a smoother network structure at about 75 °C. Noticeably, T3 had high water holding capacity (WHC), but its gel had some visible cavities. T4 had a gel structure with several irregular aggregates due to a greater aggregation rate. Thus, appropriate partial substitution of NaCl by KCl could enhance beef myosin gel properties and heat-induced aggregation behavior.
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Affiliation(s)
- Chuanlong Yu
- College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Lingli Chen
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Kehui Ouyang
- College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang 330045, China
| | - Hui Chen
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Mingsheng Xu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Suyun Lin
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Wenjun Wang
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China.
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9
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Ozgolet M, Cakmak ZHT, Bozkurt F, Sagdic O, Karasu S. Response surface optimization of protein extraction from cold-pressed terebinth (Pistacia terebinthus L.) oil byproducts: Physicochemical and functional characteristics. J Food Sci 2024; 89:7380-7396. [PMID: 39394045 DOI: 10.1111/1750-3841.17441] [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: 07/10/2024] [Revised: 09/04/2024] [Accepted: 09/16/2024] [Indexed: 10/13/2024]
Abstract
The current study focused on optimizing the extraction parameters of terebinth seed proteins from cold-pressed terebinth oil byproducts to maximize protein purity and protein yield. The isolated proteins were characterized to evaluate their properties; thus revealing the valorization potential of these byproducts. Response surface methodology was used to detect the effect of three extraction parameters (pH, temperature, and time). The protein isolates were studied for their physicochemical and functional characteristics. The results indicated that an extraction pH of 8, a temperature of 50°C, and an extraction period of 60 min are optimum conditions for obtaining protein isolates with the highest purity. On the other hand, it was demonstrated that an extraction pH of 12, a temperature of 46.4°C, and an extraction duration of 102.4 min were optimum conditions for the maximum protein yield. The proteins produced under these two sets of conditions, referred to as TRP (terebinth protein with maximum purity) and TRY (terebinth protein with maximum yield), respectively, exhibited comparable oil absorption capacity (OAC), foaming, emulsifying capabilities, and stability. Both proteins showed the highest solubility at pH 11, and their zeta potentials approached zero at pH 4, indicating proximity to their isoelectric points. However, FRAP and DPPH assays showed that TRP and TRY offered low antioxidative capacity. The high β-sheet content in TRP and TRY suggests enhanced thermal stability but reduced digestibility of these proteins. Therefore, in addition to protein enrichment, TRP and TRY protein isolates can be utilized in muffins and other food applications thanks to their favorable oil absorption, foaming and emulsifying capacities, and thermal stabilities.
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Affiliation(s)
- Muhammed Ozgolet
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Davutpasa Campus, Istanbul, Turkey
| | - Zeynep Hazal Tekin Cakmak
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Davutpasa Campus, Istanbul, Turkey
| | - Fatih Bozkurt
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Davutpasa Campus, Istanbul, Turkey
| | - Osman Sagdic
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Davutpasa Campus, Istanbul, Turkey
| | - Salih Karasu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Davutpasa Campus, Istanbul, Turkey
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10
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Gao F, Wang Y, Liu B, Du J, Wang T, Yu D. Quercetin on the properties of rice bran oil body: Focused surface charge, oxidative stability and digestive properties. Food Chem 2024; 455:139927. [PMID: 38843714 DOI: 10.1016/j.foodchem.2024.139927] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2024] [Revised: 05/09/2024] [Accepted: 05/29/2024] [Indexed: 07/10/2024]
Abstract
To further enhance the stability of rice bran oil body (RBOB) emulsions, this study examined the impact of various concentrations of quercetin (QU) on the microstructure, rheological properties, oxidative stability, and digestive properties of RBOB emulsions. The results indicated that by incorporating QU concentration, the particle size of RBOB emulsions could be significantly reduced to 300 nm; QU could improve the surface hydrophobicity, the emulsifying activity index and emulsification stability index of RBOB emulsions of 550, 0.078 m2/g and 50.78 min, respectively; the storage stability of RBOB emulsions was further improved; the higher concentration of QU could delay the oxidation of RBOB emulsions, among which, the 500 μmol/L concentration inhibited the strongest effect of oil oxidation. It also improved the thermal stability of RBOB emulsions. After gastrointestinal digestion, the free fatty acids release rate of RBOB emulsions with QU addition decreased to 14.68%, and RBOB emulsions were slowly hydrolyzed. Therefore, adding QU to RBOB helps to improve its stability and delay digestion.
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Affiliation(s)
- Fei Gao
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yaguang Wang
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Boyu Liu
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jing Du
- School of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Tong Wang
- School of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Dianyu Yu
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
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11
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Wang N, Liu Q, Shi Q, Wang F, Xu C, Ren H, Yu Q. Effects of the covalent conjugation between caffeic acid and peanut allergen protein Ara h1 on the antigenicity and structure of Ara h1. J Food Sci 2024; 89:5559-5575. [PMID: 39150685 DOI: 10.1111/1750-3841.17276] [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: 04/07/2024] [Revised: 07/07/2024] [Accepted: 07/11/2024] [Indexed: 08/17/2024]
Abstract
Ara h1 was the highest content of peanut allergen protein, identified as a biomarker of peanut allergen. In this study, Ara h1 was covalently complexed with caffeic acid (CA) to research the effects of covalent conjugation on the antigenicity and protein structural properties of Ara h1. After the covalent complexing of Ara h1 and CA, the IgG-binding capacity of Ara h1 was reduced compared with that of control Ara h1. Moreover, the structure of Ara h1 changed from ordered to disordered, the number of intermolecular hydrogen bonds decreased, and some hydrophobic groups were exposed or hydrophobic peptides were released. The carboxyl group in CA reacted with the amino group in Ara h1. The digestibility of Ara h1-CA was increased. The antigenicity of Ara h1-CA was undetectable after 30 min of digestion in vitro. These findings can serve as a reference for further research on hypoallergenic peanut products.
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Affiliation(s)
- Na Wang
- College of Veterinary Medicine, Henan Agricultural University, Zhengzhou, Henan, China
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan, China
- International Joint Research Center for Animal ImmunologyHenan Agricultural University, Henan Agricultural University, Zhengzhou, Henan, China
- Key Laboratory of Nutrition and Healthy Food, Henan Agricultural University, Zhengzhou, Henan, China
- Key Laboratory of Staple Grain Processing Ministry of Agriculture and Rural Affairs, Henan Agricultural University, Zhengzhou, Henan, China
| | - Qingqing Liu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan, China
- International Joint Research Center for Animal ImmunologyHenan Agricultural University, Henan Agricultural University, Zhengzhou, Henan, China
- Key Laboratory of Nutrition and Healthy Food, Henan Agricultural University, Zhengzhou, Henan, China
| | - Qilei Shi
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan, China
- Key Laboratory of Nutrition and Healthy Food, Henan Agricultural University, Zhengzhou, Henan, China
| | - Fan Wang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan, China
- Key Laboratory of Nutrition and Healthy Food, Henan Agricultural University, Zhengzhou, Henan, China
| | - Chao Xu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan, China
- Key Laboratory of Nutrition and Healthy Food, Henan Agricultural University, Zhengzhou, Henan, China
| | - Hongtao Ren
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan, China
- Key Laboratory of Nutrition and Healthy Food, Henan Agricultural University, Zhengzhou, Henan, China
- Key Laboratory of Staple Grain Processing Ministry of Agriculture and Rural Affairs, Henan Agricultural University, Zhengzhou, Henan, China
| | - Qiuying Yu
- College of Veterinary Medicine, Henan Agricultural University, Zhengzhou, Henan, China
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan, China
- International Joint Research Center for Animal ImmunologyHenan Agricultural University, Henan Agricultural University, Zhengzhou, Henan, China
- Key Laboratory of Nutrition and Healthy Food, Henan Agricultural University, Zhengzhou, Henan, China
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12
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Zhong X, Li YQ, Sun GJ, Wang CY, Liang Y, Zhao XZ, Hua DL, Chen L, Mo HZ. Structure, functional and physicochemical properties of lotus seed protein under different pH environments. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:7335-7346. [PMID: 38651728 DOI: 10.1002/jsfa.13554] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/27/2024] [Revised: 03/30/2024] [Accepted: 04/23/2024] [Indexed: 04/25/2024]
Abstract
BACKGROUND The present study investigated the structure, functional and physicochemical properties of lotus seed protein (LSP) under different pH environments. The structures of LSP were characterized by sodium dodecyl sulfate-polyacrylamide gel electrophoresis, Fourier transform infrared spectroscopy (FTIR), zeta potential, particle size distributions, free sulfhydryl and rheological properties. The functional and physicochemical properties of LSP were characterized by color, foaming property, emulsification property, solubility, oil holding capacity, water holding capacity, differential scanning calorimetry analysis and surface hydrophobicity. RESULTS LSP was mainly composed of eight subunits (18, 25, 31, 47, 51, 56, 65 and 151 kDa), in which the richest band was 25 kDa. FTIR results showed that LSP had high total contents of α-helix and β-sheet (44.81-46.85%) in acidic environments. Meanwhile, there was more β-structure and random structure in neutral and alkaline environments (pH 7.0 and 9.0). At pH 5.0, LSP had large particle size (1576.98 nm), high emulsion stability index (91.43 min), foaming stability (75.69%) and water holding capacity (2.21 g g-1), but low solubility (35.98%), free sulfhydryl content (1.95 μmol g-1) and surface hydrophobicity (780). DSC analysis showed the denaturation temperatures (82.23 °C) of LSP at pH 5.0 was higher than those (80.10, 80.52 and 71.82 °C) at pH 3.0, 7.0 and 9.0. The analysis of rheological properties showed that LSP gel had high stability and great strength in an alkaline environment. CONCLUSION The findings of the present study are anticipated to serve as a valuable reference for the implementation of LSP in the food industry. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Xin Zhong
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Ying-Qiu Li
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Gui-Jin Sun
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Chen-Ying Wang
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Yan Liang
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Xiang-Zhong Zhao
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Dong-Liang Hua
- School of Energy and Power Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Lei Chen
- School of Energy and Power Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Hai-Zhen Mo
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
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13
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Xiao N, Tian Z, Zhang Q, Xu H, Yin Y, Liu S, Shi W. Cryoprotective effect of epigallocatechin gallate replacing sucrose on Hypophythalmichthys molitrix surimi during frozen storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6649-6656. [PMID: 38529727 DOI: 10.1002/jsfa.13489] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/10/2024] [Revised: 03/22/2024] [Accepted: 03/23/2024] [Indexed: 03/27/2024]
Abstract
BACKGROUND The present study aimed to investigate the cryoprotective effect of epigallocatechin gallate (EGCG) replacing sucrose on surimi during frozen storage. Substitution or partial substitution of 0.1% EGCG for sucrose (1.5%) was added to surimi, and the surimi samples without and with commercial cryoprotectants (4% sucrose and 4% sorbitol) were used as the control group. RESULTS The results obtained suggest that, with the increase in frozen storage time, the structural performance of surimi protein gradually weakened (e.g. the decrease in the surface hydrophobicity, the increase in the total sulfhydryl and solubility, and the protein myosin heavy chain bands became shallow) and surimi gel quality gradually deteriorated (e.g. the decrease in water-holding capacity, gel strength and all texture profile attributes). However, compared with the other three group surimi samples during the frozen period, the surimi proteins with partial replacement of sucrose by EGCG had a higher total sulfhydryl group content and solubility of proteins, as well as lower surface hydrophobicity of protein, suggesting that the addition of EGCG as a partial substitute for sucrose can enhance the antifreeze ability of surimi. Meanwhile, the surimi gel with the partial replacement of sucrose by EGCG had a higher water retention capacity, gel strength and texture attributes (e.g. hardness, springiness, cohesiveness, chewiness, and resilience), indicating that the addition of EGCG as a partial substitute for sucrose can inhibit the deterioration of surimi gel quality. CONCLUSION Overall, EGCG partially replacing sucrose can play an alternative cryoprotectant with a lower sweetness to prevent the quality of surimi from deteriorating. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Naiyong Xiao
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang, China
| | - Zhihang Tian
- College of Food Sciences & Technology, Shanghai Ocean University, Shanghai, China
| | - Qiang Zhang
- College of Food Sciences & Technology, Shanghai Ocean University, Shanghai, China
| | - Huiya Xu
- College of Food Sciences & Technology, Shanghai Ocean University, Shanghai, China
| | - Yantao Yin
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang, China
| | - Shucheng Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Wenzheng Shi
- College of Food Sciences & Technology, Shanghai Ocean University, Shanghai, China
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14
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Jain S, Zhong Q. Enhancing the functionality of pea proteins by conjugation with propylene glycol alginate via transacylation reaction assisted with ultrasonication. Food Chem 2024; 449:139179. [PMID: 38574527 DOI: 10.1016/j.foodchem.2024.139179] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2023] [Revised: 03/05/2024] [Accepted: 03/27/2024] [Indexed: 04/06/2024]
Abstract
Pea proteins lack the desirable functional characteristics for food and beverage applications. In this study, transacylation reaction assisted with ultrasonication was used to glycate pea proteins with propylene glycol alginate to enhance their functional properties. The reaction was carried out at pH 11.0 for different pea protein isolate: propylene glycol alginate mass ratios and time durations in a sonic bath at 40 °C. Glycation was confirmed in gel electrophoresis, and ultrasonication enhanced the glycation, with optimal degrees of glycation observed at 45 min reaction time and mass ratios of 2:1 (37.73%) and 1:1 (35.96%). The transacylation reaction increased random coil content of pea proteins by 28% and enhanced their solubility by 2.02 times at pH 7.0, water holding capacity by >50% at pH 7.0, foaming properties, emulsifying properties, and heat stability. This study offers a novel approach that can enhance functionality and applicability of pea proteins.
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Affiliation(s)
- Surangna Jain
- Department of Food Science, University of Tennessee, Knoxville, TN, USA.
| | - Qixin Zhong
- Department of Food Science, University of Tennessee, Knoxville, TN, USA.
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15
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Sun Y, Wei Z. Modification of hordein by gallic acid in ethanol-free environments: Impact of covalent and non-covalent interactions on structure, physicochemical properties and self-assembly. Food Chem 2024; 449:139273. [PMID: 38599110 DOI: 10.1016/j.foodchem.2024.139273] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2023] [Revised: 03/25/2024] [Accepted: 04/04/2024] [Indexed: 04/12/2024]
Abstract
The objectives of this study were to modify hordein with gallic acid (GA) in alcohol-free media and to compare the impact of covalent and non-covalent binding on the properties of hordein. Covalent hordein-GA complexes (H-GA) and non-covalent hordein/GA complexes (H/GA) were distinguished by molecular weight, free sulfhydryl groups and free amino groups. Isothermal titration calorimetry (ITC) demonstrated that physical mixing induced non-covalent binding of GA to hordein via hydrogen bonding and hydrophobic interactions, with a lower binding efficiency than covalent ones. Both complexation types led to a structural shift of hordein toward disorder, while grafting of oligomeric GA and alkaline treatment resulted in lower surface hydrophobicity and higher antioxidant activity of H-GA compared to H/GA. The nanoparticles assembled from H-GA had smaller particle sizes and higher physical stability than those formed from H/GA. The results of this study may provide new insights into the modification of hordein by polyphenols.
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Affiliation(s)
- Yuanjing Sun
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Zihao Wei
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China.
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16
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Ravindran N, Kumar Singh S, Singha P. A comprehensive review on the recent trends in extractions, pretreatments and modifications of plant-based proteins. Food Res Int 2024; 190:114575. [PMID: 38945599 DOI: 10.1016/j.foodres.2024.114575] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2024] [Revised: 05/26/2024] [Accepted: 05/26/2024] [Indexed: 07/02/2024]
Abstract
Plant-based proteins offer sustainable and nutritious alternatives to animal proteins with their techno-functional attributes influencing product quality and designer food development. Due to the inherent complexities of plant proteins, proper extraction and modifications are vital for their effective utilization. This review highlights the emerging sources of plant-based proteins, and the recent statistics of the techniques employed for pretreatment, extraction, and modifications. The pretreatment, extraction and modification approach to modify plant proteins have been classified, addressed, and the recent applications of such methodologies are duly indicated. Furthermore, this study furnishes novel perspectives regarding the potential impacts of emerging technologies on the intricate dynamics of plant proteins. A thorough review of 100 articles (2018-2024) shows the researchers' keen interest in investigating novel plant proteins and how they can be used; seeds being the main source for protein extraction, followed by legumes. Use of by-products as a protein source is increasing rapidly, which is noteworthy. Protein studies still lack knowledge on protein fraction, antinutrients, and pretreatments. The use of physical methods and their combination with other techniques are increasing for effective and environmentally friendly extraction and modification of plant proteins. Several studies explore the effect of protein changes on their function and nutrition, especially with a goal of replacing ingredients with plant proteins that have improved or enhanced qualities. However, the next step is to investigate the sophisticated modification methods for deeper insights into food safety and toxicity.
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Affiliation(s)
- Nevetha Ravindran
- Department of Food Process Engineering, National Institute of Technology Rourkela, India.
| | - Sushil Kumar Singh
- Department of Food Process Engineering, National Institute of Technology Rourkela, India.
| | - Poonam Singha
- Department of Food Process Engineering, National Institute of Technology Rourkela, India.
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17
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Betchem G, Dabbour M, Akter Tuly J, Flavorta Billong L, Ma H. Experimental investigation into the implications of low-intensity magnetic field treatment on the structural and functional properties of rapeseed meal during biofermentation. Food Chem 2024; 446:138858. [PMID: 38430766 DOI: 10.1016/j.foodchem.2024.138858] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2023] [Revised: 02/08/2024] [Accepted: 02/24/2024] [Indexed: 03/05/2024]
Abstract
The functionality of rapeseed meal is limited, to acquire more utilization, the functional attributes were improved by altering its structural features using magnetic field-assisted solid fermentation. The magnetic treatment was performed every 24 h (specifically at 24, and 48 h), each treatment having a duration of 4 h. The magnetic intensity was set at 120 Gs, and the fermentation temperature 37 °C. Magnetic field-assisted solid fermentation resulted in higher surface hydrophobicity, fluorescence intensity, UV absorption, and sulfhydryl groups of rapeseed meal. Magnetic field treatment considerably enhanced solubility, antioxidant activity, emulsifying activity, and stability by 8.8, 19.5, 20.7, and 12.3 %, respectively. Magnetic field-assisted solid fermentation also altered rapeseed meal structure, as shown by scanning electron microscopy, atomic force microscopy, and Raman spectroscopy outcomes. Correlation analysis displayed positive interrelationships between functional characteristics, and surface hydrophobicity, β-sheets, and polydispersity index.
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Affiliation(s)
- Garba Betchem
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
| | - Mokhtar Dabbour
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, P.O. Box 13736, Moshtohor, Qaluobia, Egypt
| | - Jamila Akter Tuly
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | | | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
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18
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Wang Y, Shen J, Zou B, Zhang L, Xu X, Wu C. Unveiling the critical pH values triggering the unfolding of soy 7S and 11S globulins and enhancing their encapsulation efficiency. Food Chem 2024; 445:138707. [PMID: 38354644 DOI: 10.1016/j.foodchem.2024.138707] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2023] [Revised: 01/15/2024] [Accepted: 02/06/2024] [Indexed: 02/16/2024]
Abstract
The pH-shifting process is an effective encapsulation method, and it is typically performed at extreme alkaline pH, which severely limits the application. In this study, we found that there were critical pH for the unfolding proteins during pH-shifting from 7 to 12, and upon the critical pH, physiochemical characteristics of protein greatly changed, leading to a sharp increase of encapsulation of hydrophobic actives. Firstly, the critical pH for β-conglycinin (7S) or Glycinin (11S) unfolding was determined by multispectral technology. The critical pH for 7S and 11S were 10.5 and 10.3, respectively. The encapsulation efficiency (EE) obtained by β-conglycinin-curcumin nanocomposite (7S-Cur) (88.80 %) and Glycinin-curcumin nanocomposite (11S-Cur) (88.38 %) at critical pH was significantly higher than that obtained by pH 7 (7S-Cur = 16.66 % and 11S-Cur = 15.78 %), and both values were close to EE obtained by at 12 (7S-Cur = 95.16 % and 11S-Cur = 94.63 %). The large-scale application of hydrophobic functional compounds will be enhanced by the experimental results.
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Affiliation(s)
- Yuying Wang
- College of Food Science, Dalian Polytechnic University, Dalian 116034, China; College of Life Sciences, Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Ministry of Education, Dalian 116600, China; State Key Laboratory of Marine Food Processing and Safety Control, China; National Engineering Research Center of Seafood, China
| | - Jing Shen
- Ningjin Market Supervision Administration, Dezhou 253400, China
| | - Bowen Zou
- College of Food Science, Dalian Polytechnic University, Dalian 116034, China; State Key Laboratory of Marine Food Processing and Safety Control, China; National Engineering Research Center of Seafood, China
| | - Ling Zhang
- College of Food Science, Dalian Polytechnic University, Dalian 116034, China; State Key Laboratory of Marine Food Processing and Safety Control, China; National Engineering Research Center of Seafood, China
| | - Xianbing Xu
- College of Food Science, Dalian Polytechnic University, Dalian 116034, China; State Key Laboratory of Marine Food Processing and Safety Control, China; National Engineering Research Center of Seafood, China
| | - Chao Wu
- College of Food Science, Dalian Polytechnic University, Dalian 116034, China; State Key Laboratory of Marine Food Processing and Safety Control, China; National Engineering Research Center of Seafood, China.
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19
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Xue Z, Zhang M, Wang J, Wang S, Han S, Huang X, Liu H. pH-regulated Tannic acid and soybean protein isolate adhesive for enhanced performance in plant-based meat analogues. Food Res Int 2024; 185:114289. [PMID: 38658073 DOI: 10.1016/j.foodres.2024.114289] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2024] [Revised: 03/06/2024] [Accepted: 03/31/2024] [Indexed: 04/26/2024]
Abstract
A food adhesive comprising tannic acid (TA) and soybean protein isolate (SPI) was developed to establish a cohesive bond between soy protein gel and simulated fat. The impact of varying TA concentrations and pH levels on the adhesive's rheology, thermal stability, chemical structure, and tensile strength were investigated. Rheological results revealed a gradual decrease in adhesive viscosity with increasing TA content. Differential scanning calorimetry (DSC) and thermal gravimetric (TG) results indicated that the stability of the adhesive improved with higher TA concentrations, reaching its peak at 0.50% TA addition. The incorporation of TA resulted in the cross-linking of amino group in unfolded SPI molecules, forming a mesh structure. However, under alkaline conditions (pH 9), adhesive viscosity and stability increased compared to the original pH. This shift was due to the disruption of the SPI colloidal charge structure, an increase in the stretching of functional groups, further unfolding of the structure, and an enhanced binding of SPI to TA. Under the initial pH conditions, SPI reacted with TA's active site to form covalent crosslinked networks and hydrogen bonds. In alkaline condition, beyond hydrogen and ionic bonding, the catechol structure was oxidized, forming an ortho-quinone that crosslinked SPI and created a denser structure. Tensile strength measurements and freeze-thaw experiments revealed that the adhesive exhibited maximum tensile strength and optimal adhesion with 0.75% TA at pH 9, providing the best overall performance. This study provides a new formulation and approach for developing plant-based meat analogues adhesives.
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Affiliation(s)
- Zixi Xue
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Minghao Zhang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Junting Wang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Shengnan Wang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou 121013, China.
| | - Shuyin Han
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Xueying Huang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - He Liu
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou 121013, China
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20
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Tang S, Liu P, Zhu S, Kou T, Li Y, Jiang L, Qi B. Self-assembly and aggregation behavior of temperature-controlled modified glycinin and d-galactose colloidal particles. Food Chem 2024; 441:138323. [PMID: 38199105 DOI: 10.1016/j.foodchem.2023.138323] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 12/21/2023] [Accepted: 12/27/2023] [Indexed: 01/12/2024]
Abstract
The molecular structure and morphologies of complex colloidal particles with modified glycine (S-11S) and d-galactose were studied by multispectral, microscopic imaging and chromatographic techniques at different temperatures, and the self-assembly and aggregation mechanisms were determined. Overall, high-temperature-treated S-11S and d-galactose associate at cysteine and phenylalanine sites and self-assemble into colloidal particles of greater stability than glycinin and S-11S via ionic and disulfide bonds. The structure and subunit content of composite colloidal particles were changed. Assessing the sub-microstructure reveals that temperature can regulate the directional aggregation of complex colloidal particles. The elasticity of the complex colloidal particles is maximum enhanced at 95 ℃ as confirmed by the rheological. Thus, the heat-treated aggregation of the soy protein and its complex was evaluated to provide a new theoretical basis for the application of soy protein in gels and other areas and contribute to the design of new soy protein products.
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Affiliation(s)
- Shiqi Tang
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Panling Liu
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Sha Zhu
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Tianzhan Kou
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
| | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
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21
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Yuan L, Liu T, Qi X, Zhang Y, Wang Q, Wang Q, Liu M. Multi-spectroscopic and molecular docking studies for the pH-dependent interaction of β-lactoglobulin with (-)-epicatechin gallate and/or piceatannol: Influence on antioxidant activity and stability. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2024; 313:124090. [PMID: 38428163 DOI: 10.1016/j.saa.2024.124090] [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: 11/04/2023] [Revised: 02/23/2024] [Accepted: 02/26/2024] [Indexed: 03/03/2024]
Abstract
(-)-Epicatechin gallate (ECG) and piceatannol (PIC) are commonly polyphenols with excellent biological activities. β-Lactoglobulin (BLG) is a food-grade globule protein and its morphologies are sensitive to pH. This study used experimental and computational methods to determine the interaction of single or combined ECG and PIC with BLG at different pHs. The static quenching process was determined through fluorescence and ultraviolet-visible spectroscopy. Compared with ECG, PIC could significantly bind to BLG with higher affinity. Their binding affinity for BLG with different morphologies followed the tendency of monomer > dimer > tetramer. The negative contribution of van der Waals forces, electrostatic interactions, and hydrogen bonds to ΔHo exceeded the positive contribution of hydrophobic interactions in the spontaneous and exothermic process. The reduced binding affinity in the ternary systems demonstrated the competitive binding between ECG and PIC on BLG, and the hinder effect of ECG or PIC was enhanced with increasing pH. Molecular docking studies revealed the same binding sites of ECG and PIC on various conformations of BLG and identical driven forces as thermodynamic results. Tryptophan and tyrosine were the main participators in the BLG + ECG and BLG + PIC systems, respectively. The conformational changes in the binary and ternary systems could be ascertained through synchronous fluorescence, circular dichroism, and dynamic light scattering. Furthermore, the effects of pH and BLG encapsulation on the antioxidant capacity and stability of ECG or PIC were also implemented. ECG or PIC was the most stable in the (BLG + PIC) + ECG system at pH 6.0. This study could clarify the interaction mechanism between ECG/PIC and BLG and elucidate the pH effect on their binding information. The results will provide basic support for their usage in food processing and applications.
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Affiliation(s)
- Lixia Yuan
- Institute of BioPharmaceutical Research, Liaocheng University, Liaocheng 252059, People's Republic of China
| | - Tingting Liu
- School of Material Science and Engineering, Tiangong University, Tianjin 300387, People's Republic of China
| | - Xin Qi
- Institute of BioPharmaceutical Research, Liaocheng University, Liaocheng 252059, People's Republic of China
| | - Yanqing Zhang
- School of Chemistry and Chemical Engineering, Liaocheng University, Liaocheng 252059, People's Republic of China
| | - Qiulu Wang
- Institute of BioPharmaceutical Research, Liaocheng University, Liaocheng 252059, People's Republic of China
| | - Qingpeng Wang
- Institute of BioPharmaceutical Research, Liaocheng University, Liaocheng 252059, People's Republic of China
| | - Min Liu
- Institute of BioPharmaceutical Research, Liaocheng University, Liaocheng 252059, People's Republic of China; School of Chemistry and Chemical Engineering, Liaocheng University, Liaocheng 252059, People's Republic of China.
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22
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Wei X, Li H, Liu Y, Lin Q, Wu X, Wu W. Effect of epigallocatechin-3-gallate modification on the structure and emulsion stability of rice bran protein in the presence of soybean protein isolate. Int J Biol Macromol 2024; 263:130269. [PMID: 38387630 DOI: 10.1016/j.ijbiomac.2024.130269] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2023] [Revised: 02/11/2024] [Accepted: 02/15/2024] [Indexed: 02/24/2024]
Abstract
For improving the emulsion stability of rice bran protein (RBP), RBP was modified by different concentrations of epigallocatechin-3-gallate (EGCG) in the presence of soybean protein isolate (SPI), and RBP-EGCG-SPI conjugate was prepared by alkaline pH-shifting. The results showed that the addition of EGCG led to an increase in the bound phenol content and the flexibility of the secondary structure, a decrease in the free sulfhydryl and disulfide bond content of the RBP-EGCG-SPI conjugate. EGCG covalently bound to RBP and SPI through non-disulfide bonds. When the concentration of EGCG was 10 % (w/v), the emulsifying activity index and emulsion stability index of conjugate reached the maximum value (36.61 m2/g and 255.61 min, respectively), and the conjugate had the best emulsion stability. However, an EGCG concentration above 10 % (w/v) negatively affected the emulsion stability, with increasing particle size due to protein aggregation. Summarily, the modification of EGCG improved the emulsion stability of conjugate by regulating the spatial structure of RBP-EGCG-SPI conjugate. The work provided an important guide to further improve the emulsion stability of RBP.
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Affiliation(s)
- Xialing Wei
- Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Helin Li
- Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Yu Liu
- Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Qinlu Lin
- Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Xiaojuan Wu
- Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China.
| | - Wei Wu
- Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China.
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23
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Yuan R, Liu J, Ukwatta RH, Xue F, Xiong X, Li C. Artificial oil bodies: A review on composition, properties, biotechnological applications, and improvement methods. Food Chem X 2024; 21:101109. [PMID: 38268842 PMCID: PMC10806269 DOI: 10.1016/j.fochx.2023.101109] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2023] [Revised: 12/20/2023] [Accepted: 12/30/2023] [Indexed: 01/26/2024] Open
Abstract
In order to simulate the structure of natural oil body, artificial oil bodies (AOBs) are fabricated by the integration of oleosins, triacylglycerols (TAGs) and phospholipids (PLs) in vitro. Recently, AOBs have gained great research interest both in the food and biological fields due to its ability to act as a novel delivery system for bioactive compounds and as a carrier for target proteins. This review aims to summarize the composition and the preparation methods of AOBs, examine the factors influencing their stability. Moreover, this contribution focusses on exploring the application of AOBs to encapsulate functional ingredients that are prone to oxidation as well as improve efficiency involved in protein purification, renaturation and immobilization by reducing the complex steps. In addition, the improvement measures to further enhance the stability and efficacy of AOBs are also discussed. The application of AOBs is expected to be a big step towards replacing existing bioreactors and delivery systems.
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Affiliation(s)
- Ruhuan Yuan
- College of Food Science and Light Industry, Nanjing Tech University, 30 Puzhu South Road, Nanjing, 211816, PR China
| | - Jianying Liu
- College of Food Science and Light Industry, Nanjing Tech University, 30 Puzhu South Road, Nanjing, 211816, PR China
| | - Ruchika Hansanie Ukwatta
- College of Food Science and Light Industry, Nanjing Tech University, 30 Puzhu South Road, Nanjing, 211816, PR China
| | - Feng Xue
- School of Pharmacy, Nanjing University of Chinese Medicine, 138 Xianlin Road, Nanjing 210023, PR China
| | - Xiaohui Xiong
- College of Food Science and Light Industry, Nanjing Tech University, 30 Puzhu South Road, Nanjing, 211816, PR China
| | - Chen Li
- College of Food Science and Light Industry, Nanjing Tech University, 30 Puzhu South Road, Nanjing, 211816, PR China
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24
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Peng X, McClements DJ, Liu X, Liu F. EGCG-based nanoparticles: synthesis, properties, and applications. Crit Rev Food Sci Nutr 2024; 65:2177-2198. [PMID: 38520117 DOI: 10.1080/10408398.2024.2328184] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/25/2024]
Abstract
(-)-Epigallocatechin-3-gallate (EGCG) is a natural phenolic substance found in foods and beverages (especially tea) that exhibits a broad spectrum of biological activities, including antioxidant, antimicrobial, anti-obesity, anti-inflammatory, and anti-cancer properties. Its potential in cardiovascular and brain health has garnered significant attention. However, its clinical application remains limited due to its poor physicochemical stability and low oral bioavailability. Nanotechnology can be used to improve the stability, efficacy, and pharmacokinetic profile of EGCG by encapsulating it within nanoparticles. This article reviews the interactions of EGCG with various compounds, the synthesis of EGCG-based nanoparticles, the functional attributes of these nanoparticles, and their prospective applications in drug delivery, diagnosis, and therapy. The potential application of nanoencapsulated EGCG in functional foods and beverages is also emphasized. Top-down and bottom-up approaches can be used to construct EGCG-based nanoparticles. EGCG-based nanoparticles exhibit enhanced stability and bioavailability compared to free EGCG, making them promising candidates for biomedical and food applications. Notably, the non-covalent and covalent interactions of EGCG with other substances significantly contribute to the improved properties of these nanoparticles. EGCG-based nanoparticles appear to have a wide range of applications in different industries, but further research is required to enhance their efficacy and ensure their safety.
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Affiliation(s)
- Xiaoke Peng
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | | | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
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25
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Pan J, Xu H, Dabbour M, Mintah BK, Huang L, Dai C, He R, Ma H. Effect of pectin concentration on emulsifying properties of black soldier fly (Hermetia illucens) larvae albumin modified by pH-shifting and ultrasonication. Int J Biol Macromol 2024; 257:128779. [PMID: 38100959 DOI: 10.1016/j.ijbiomac.2023.128779] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Revised: 12/07/2023] [Accepted: 12/12/2023] [Indexed: 12/17/2023]
Abstract
The effect of pectin concentration on the structural and emulsifying properties of black soldier fly larvae albumin (BSFLA) modified by pH-shifting (pH12) and ultrasound (US) was studied. The results (intrinsic fluorescence, surface hydrophobicity, Fourier transform infrared spectrum, and disulfide bonds) showed that modified BSFLA samples, especially pH12-US, were more likely to bind to pectin through hydrogen bonding, electrostatic interactions, and hydrophobic interactions due to the unfolding of BSFLA, the collapse of disulfide bonds and exposure of hydrophobic groups. Thus, a BSFLA-pectin complex with smaller particle size, more negative charges, and a relatively loose structure was formed. The emulsifying activity (EAI) and stability index (ESI) of pH12-US modified BSFLA were significantly enhanced by the addition of pectin, reaching the highest values (associated with 174.41 % and 643.22 % increase, respectively) at pectin concentration of 1.0 %. Furthermore, the interface modulus of the emulsion prepared by the modified BSFLA was mainly viscous, and had higher apparent viscosity, smaller particle size and droplet size, contributing to higher EAI and ESI. The study findings suggest the addition of pectin to pH12-US treated BSFLA could be used in industry to prepare BSFLA-pectin emulsion with exceptional/desirable properties.
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Affiliation(s)
- Jiayin Pan
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Haining Xu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Mokhtar Dabbour
- Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, P.O. Box 13736, Moshtohor, Qaluobia, Egypt
| | - Benjamin Kumah Mintah
- CSIR - Food Research Institute, P.O. Box M20, Accra, Ghana; Department of Agro-processing Technology and Food Bio-sciences, CSIR College of Science and Technology (CCST), Accra, Ghana
| | - Liurong Huang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Chunhua Dai
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
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26
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Gao K, Rao J, Chen B. Plant protein solubility: A challenge or insurmountable obstacle. Adv Colloid Interface Sci 2024; 324:103074. [PMID: 38181662 DOI: 10.1016/j.cis.2023.103074] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2023] [Revised: 10/26/2023] [Accepted: 12/22/2023] [Indexed: 01/07/2024]
Abstract
Currently, there is an increasing focus on comprehending the solubility of plant-based proteins, driven by the rising demand for animal-free food formulations. The solubility of proteins plays a crucial role in impacting other functional properties of proteins and food processing. Consequently, understanding protein solubility in a deeper sense may allow a better usage of plant proteins. Herein, we discussed the definition of protein solubility from both thermodynamic and colloidal perspectives. A range of factors affecting solubility of plant proteins are generalized, including intrinsic factors (amino acids composition, hydrophobicity), and extrinsic factors (pH, ionic strength, extraction and drying methods). Current methods to enhance solubility are outlined, including microwave, high intensity ultrasound, hydrostatic pressure, glycation, pH-shifting, enzymatic hydrolysis, enzymatic cross-linking, complexation and modulation of amino acids. We base the discussion on diverse modified methods of nitrogen solubility index available to determine and analyze protein solubility followed by addressing how other indigenous components affect the solubility of plant proteins. Some nonproteinaceous constituents in proteins such as carbohydrates and polyphenols may exert positive or negative impact on protein solubility. Appropriate protein extraction and modification methods that meet consumer and manufacturers requirements concerning nutritious and eco-friendly foods with lower cost should be investigated and further explored.
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Affiliation(s)
- Kun Gao
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Jiajia Rao
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Bingcan Chen
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA.
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27
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Zhao R, Fu W, Li D, Dong C, Bao Z, Wang C. Structure and functionality of whey protein, pea protein, and mixed whey and pea proteins treated by pH shift or high-intensity ultrasound. J Dairy Sci 2024; 107:726-741. [PMID: 37777001 DOI: 10.3168/jds.2023-23742] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2023] [Accepted: 09/05/2023] [Indexed: 10/02/2023]
Abstract
Three modifications (pH shift, ultrasound, combined pH shift and ultrasound) induced alterations in pure whey protein isolate (WPI), pea protein isolate (PPI), and mixed whey and pea protein (WPI-PPI) were investigated. The processing effect was related to the protein type and technique used. Solubility of WPI remained unchanged by various treatments. Particle size was enlarged by pH shift while reduced by ultrasound and combined approach. All methods exposed more surface hydrophobic groups on WPI, while pH shift and joint processing was detrimental to its emulsifying activity. The PPI and mixture exhibited similar responses toward the modifications. Solubility of PPI and the blend enhanced in the sequence of pH shift and ultrasound > ultrasound > pH shift. Individual approach expanded while co-handling diminished the particle diameter. Treatments also caused more disclosure of hydrophobic regions in PPI and WPI-PPI and emulsifying activity was ameliorated in the order of pH shift and ultrasound > ultrasound > pH shift.
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Affiliation(s)
- Ru Zhao
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, China
| | - Wenfei Fu
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, China
| | - Dan Li
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, China
| | - Chao Dong
- Key Laboratory of Pathobiology, Ministry of Education, Jilin University, Changchun 130021, China
| | - Zhaoxue Bao
- Hinggan League Mengyuan Technology Testing Service Co. Ltd., Ulanhot 137400, China
| | - Cuina Wang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, China.
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28
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Jeong MS, Cho SJ. Effect of pH-shifting on the water holding capacity and gelation properties of mung bean protein isolate. Food Res Int 2024; 177:113912. [PMID: 38225149 DOI: 10.1016/j.foodres.2023.113912] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2023] [Revised: 12/14/2023] [Accepted: 12/21/2023] [Indexed: 01/17/2024]
Abstract
In this study, alkaline pH-shifting modified the globular structure of mung bean protein isolate (MBPI) to form flexible and stretched structures. In contrast, acidic pH-shifting increased the rigidity of MBPI. The increased flexibility (at the level of the secondary structure) and newly exposed intermolecular amino acid groups induced by alkaline pH-shifting improved the water holding capacity and gelation properties of proteins. Specifically, MBPI treated at pH 12 (MP12) showed the most flexible structure and highest water holding capacity and gel formation properties (least gelation concentration). The water-holding capacity of native MBPI increased from 1.56 g/g to 4.81 g/g, and its least gelation concentration decreased from 22 % to 15 % by pH-shifting at pH 12. Furthermore, MP12 formed stronger and more elastic heat-induced gels than native MBPI. We identified significant differences in the structural properties and water holding capacity, and gelation properties of acidic and alkaline pH-shifted MBPI and investigated the gelation properties of MP12 including rheological and morphological analyses. Our findings can facilitate the use of mung beans as a protein source in a wide range of food applications, including plant-based and processed meats.
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Affiliation(s)
- Min-Soo Jeong
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon-si, Gangwon-do, Republic of Korea.
| | - Seong-Jun Cho
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon-si, Gangwon-do, Republic of Korea.
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29
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Kaur G, Kaur N, Wadhwa R, Tushir S, Yadav DN. Techno-functional attributes of oilseed proteins: influence of extraction and modification techniques. Crit Rev Food Sci Nutr 2023; 65:1518-1537. [PMID: 38153305 DOI: 10.1080/10408398.2023.2295434] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2023]
Abstract
Plant-based protein isolates and concentrates are nowadays becoming popular due to their nutritional, functional as well as religious concerns. Among plant proteins, oilseeds, a vital source of valuable proteins, are continuously being explored for producing protein isolates/concentrates. This article delineates the overview of conventional as well as novel methods for the extraction of protein and their potential impact on its hydration, surface properties, and rheological characteristics. Moreover, proteins undergo several modifications using physical, chemical, and biological techniques to enhance their functionality by altering their microstructure and physical performance. The modified proteins hold a pronounced scope in novel food formulations. An overview of these protein modification approaches and their effects on the functional properties of proteins have also been presented in this review.
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Affiliation(s)
- Gurjeet Kaur
- Food Grains and Oilseeds Processing Division, ICAR-Central Institute of Post-harvest Engineering & Technology, Ludhiana, India
| | - Navjot Kaur
- Food Grains and Oilseeds Processing Division, ICAR-Central Institute of Post-harvest Engineering & Technology, Ludhiana, India
| | - Ritika Wadhwa
- Food Grains and Oilseeds Processing Division, ICAR-Central Institute of Post-harvest Engineering & Technology, Ludhiana, India
| | - Surya Tushir
- Food Grains and Oilseeds Processing Division, ICAR-Central Institute of Post-harvest Engineering & Technology, Ludhiana, India
| | - Deep Narayan Yadav
- Food Grains and Oilseeds Processing Division, ICAR-Central Institute of Post-harvest Engineering & Technology, Ludhiana, India
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30
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Yang J, Peng D, Jin W, Geng F, Cheng C, Wang L, Zhang H, Duan Y, Deng Q. Redesign of air/oil-water interface via physical fields coupled with pH shifting to improve the emulsification, foaming, and digestion properties of plant proteins. Crit Rev Food Sci Nutr 2023; 65:1093-1108. [PMID: 38063353 DOI: 10.1080/10408398.2023.2289072] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2025]
Abstract
The application of plant proteins in food systems is largely hindered by their poor foaming or emulsifying properties and low digestibility compared with animal proteins, especially due to the aggregate state with tightly folded structure, slowly adsorbing at the interfaces, generating films with lower mechanical properties, and exposing less cutting sites. Physical fields and pH shifting have certain synergistic effects to efficiently tune the structure and redesign the interfacial layer of plant proteins, further enhancing their foaming or emulsifying properties. The improvement mechanisms mainly include: i) Aggregated plant proteins are depolymerized to form small protein particles and flexible structure is more easily exposed by combination treatment; ii) Particles with appropriate surface properties are quickly adsorbed to the interfacial layer, and then unfolded and rearranged to generate a tightly packed stiff interfacial layer to enhance bubble and emulsion stability; and iii) The unfolding and rearrangement of protein structure at the interface may result in the exposure of more cutting sites of digestive enzymes. This review summarizes the latest research progress on the structural changes, interfacial behaviors, and digestion properties of plant proteins under combined treatment, and elucidates the future development of these modification technologies for plant proteins in the food industry.
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Affiliation(s)
- Jing Yang
- Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, Hubei, People's Republic of China
- School of Food and Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China
| | - Dengfeng Peng
- Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, Hubei, People's Republic of China
| | - Weiping Jin
- College of Food Science and Engineering, Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Wuhan, Hubei, PR China
| | - Fang Geng
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu, Sichuan, China
| | - Chen Cheng
- Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, Hubei, People's Republic of China
| | - Lei Wang
- Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, Hubei, People's Republic of China
| | - Haihui Zhang
- School of Food and Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China
| | - Yuqing Duan
- School of Food and Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China
| | - Qianchun Deng
- Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, Hubei, People's Republic of China
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31
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Wang Y, Shen J, Zou B, Zhang L, Xu X, Wu C. Determination of the critical pH for unfolding water-soluble cod protein and its effect on encapsulation capacities. Food Res Int 2023; 174:113621. [PMID: 37986474 DOI: 10.1016/j.foodres.2023.113621] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 10/19/2023] [Accepted: 10/21/2023] [Indexed: 11/22/2023]
Abstract
Hydrophobic polyphenols, with a variety of physiological activities, are often practically limited due to their low water solubility and chemical instability, among which curcumin (Cur) is a representative hydrophobic polyphenol. To improve Cur, the cod protein (CP)-Cur composite particles (CP-Cur) were successfully prepared using the pH-shift method, but this pH-shift method (7-12-7) required a higher pH, which limited application and increased cost. The critical pH of CP structure unfolding during pH-shift and its encapsulation effect on Cur were investigated in this paper. During the pH-shift process, the critical pH of the structural unfolding of CP was pH 10, and the degree of protein structure unfolding was higher, which was attributed to the increasing electrostatic repulsion, and the weakened hydrogen bond and hydrophobic interaction. The encapsulation efficiency of CP-Cur formed after pH 10-shift was higher than that formed after pH 9.8-shift, which increased by 22.17 %. At pH 9.8, the binding sites in CP reached saturation at the molar ratio of 10, while at pH 10 and 10.2, the binding sites in CP both reached saturation at the molar ratio of 14, also indicating that the protein treated with critical pH could bind more Cur. The binding between Cur and CP was mostly hydrophobic interaction, accompanied by hydrogen bonding and electrostatic interactions. The above results verified the necessity of critical pH in the experiment, indicating that critical pH could indeed improve the encapsulation effect and obtain a higher encapsulation efficiency. This work will help improve the large-scale application of hydrophobic functional substances in production.
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Affiliation(s)
- Yuying Wang
- College of Food Science, Dalian Polytechnic University, Dalian 116034, China; College of Life Sciences, Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Ministry of Education, Dalian 116600, China; State Key Laboratory of Marine Food Processing and Safety Control, China; National Engineering Research Center of Seafood, China
| | - Jing Shen
- Ningjin Market Supervision Administration, Dezhou 253400, China
| | - Bowen Zou
- College of Food Science, Dalian Polytechnic University, Dalian 116034, China; State Key Laboratory of Marine Food Processing and Safety Control, China; National Engineering Research Center of Seafood, China
| | - Ling Zhang
- College of Food Science, Dalian Polytechnic University, Dalian 116034, China; State Key Laboratory of Marine Food Processing and Safety Control, China; National Engineering Research Center of Seafood, China
| | - Xianbing Xu
- College of Food Science, Dalian Polytechnic University, Dalian 116034, China; State Key Laboratory of Marine Food Processing and Safety Control, China; National Engineering Research Center of Seafood, China
| | - Chao Wu
- College of Food Science, Dalian Polytechnic University, Dalian 116034, China; State Key Laboratory of Marine Food Processing and Safety Control, China; National Engineering Research Center of Seafood, China.
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32
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Yu J, Wang L, Zhang Z. Plant-Based Meat Proteins: Processing, Nutrition Composition, and Future Prospects. Foods 2023; 12:4180. [PMID: 38002236 PMCID: PMC10670130 DOI: 10.3390/foods12224180] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2023] [Revised: 11/05/2023] [Accepted: 11/08/2023] [Indexed: 11/26/2023] Open
Abstract
The growing need for plant-based meat alternatives promotes the rapid progress of the food industry. Processing methods employed in plant-based meat production are critical to preserving and enhancing their nutritional content and health benefits, directly impacting consumer acceptance. Unlike animal-based food processing, the efficiency of protein extraction and processing methods plays a crucial role in preserving and enriching the nutritional content and properties. To better understand the factors and mechanisms affecting nutrient composition during plant-based meat processing and identify key processing steps and control points, this work describes methods for extracting proteins from plants and processing techniques for plant-based products. We investigate the role of nutrients and changes in the nutrients during plant protein product processing. This article discusses current challenges and prospects.
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Affiliation(s)
- Jialing Yu
- College of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK;
| | - Liyuan Wang
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Oil Crops Research Institute of Chinese Academy of Agricultural Sciences, Wuhan 430062, China;
- Hubei Hongshan Laboratory, Wuhan 430070, China
| | - Zhaowei Zhang
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Oil Crops Research Institute of Chinese Academy of Agricultural Sciences, Wuhan 430062, China;
- Hubei Hongshan Laboratory, Wuhan 430070, China
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33
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Günal-Köroğlu D, Lorenzo JM, Capanoglu E. Plant-Based Protein-Phenolic Interactions: Effect on different matrices and in vitro gastrointestinal digestion. Food Res Int 2023; 173:113269. [PMID: 37803589 DOI: 10.1016/j.foodres.2023.113269] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Revised: 07/09/2023] [Accepted: 07/11/2023] [Indexed: 10/08/2023]
Abstract
This review summarizes the literature on the interaction between plant-based proteins and phenolics. The structure of the phenolic compound, the plant source of proteins, matrix properties (pH, temperature), and interaction mechanism (covalent and non-covalent) change the secondary structure, ζ-potential, surface hydrophobicity, and thermal stability of proteins as well as their functional properties including solubility, foaming, and emulsifying properties. Studies indicated that the foaming and emulsifying properties may be affected either positively or negatively according to the type and concentration of the phenolic compound. Protein digestibility, on the other hand, differs depending on (1) the phenolic concentration, (2) whether the food matrix is solid or liquid, and (3) the state of the food-whether it is heat-treated or prepared as a mixture without heat treatment in the presence of phenolics. This review comprehensively covers the effects of protein-phenolic interactions on the structure and properties of proteins, including functional properties and digestibility both in model systems and real food matrix.
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Affiliation(s)
- Deniz Günal-Köroğlu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey.
| | - Jose Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia 4, Parque Tecnológico de Galicia, 32900 Ourense, Spain.
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey.
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34
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Yan S, Wang Q, Yu J, Li Y, Qi B. Soy protein interactions with polyphenols: Structural and functional changes in natural and cationized forms. Food Chem X 2023; 19:100866. [PMID: 37780344 PMCID: PMC10534206 DOI: 10.1016/j.fochx.2023.100866] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2023] [Revised: 08/20/2023] [Accepted: 09/05/2023] [Indexed: 10/03/2023] Open
Abstract
Herein, cationic soy protein (NSPI) was synthesized by grafting Ethylenediamine (EDA) onto soy protein isolate (SPI), and protein-gallic acid (GA) complexes were formed by mixing NSPI with GA in various ratios. We assessed the structure, particle size, thermal stability, emulsifying ability, and antioxidant capacity of NSPI and complexes. Results show that grafting with EDA introduced a positive charge to SPI and resulted in a uniform particle size, and enhanced thermal stability, emulsifying ability, and antioxidant capacity. In addition, NSPI presented more amino groups and stronger interactions with GA compared to SPI. EDA and GA synergistically increased the flexibility of SPI, reducing the α-helix content and increasing the random coil content. Moreover, the interactions between SPI, NSPI, and GA were static, and hydrophobic and electrostatic between GA and SPI and NSPI, respectively. Grafting SPI with EDA improved functionality and interactions with GA, implying that NSPI-GA complexes may function as emulsifiers and antioxidants.
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Affiliation(s)
- Shizhang Yan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qi Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jiaye Yu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
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35
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Pi X, Liu J, Peng Z, Liang S, Cheng J, Sun Y. Comparison of proanthocyanidins A2 and B2 on IgE-reactivity and epitopes in Gly m 6 using multispectral, LC/MS-MS and molecular docking. Int J Biol Macromol 2023; 249:126026. [PMID: 37506791 DOI: 10.1016/j.ijbiomac.2023.126026] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2023] [Revised: 07/23/2023] [Accepted: 07/25/2023] [Indexed: 07/30/2023]
Abstract
This study comparatively analyzed the changes in IgE-reactivity and epitopes in proanthocyanidins A2- (PA-Gly m 6) and B2-Gly m 6 (PB-Gly m 6) conjugates prepared by alkali treatment at 80 °C for 20 min. Similar to the western blot, ELISA also showed a higher reduced IgE-reactivity in PA-Gly m 6 (70.12 %) than PB-Gly m 6 (63.17 %). SDS-PAGE demonstrated that proanthocyanidins A2 caused more formation of >180 kDa polymers than proanthocyanidins B2. Multispectral analyses revealed that PA-Gly m 6 exhibited more structural alteration (e.g., a decrease of α-helical content and ANS fluorescence intensity) to unfold protein structure than proanthocyanidins B2, improving the accessibility to modify Gly m 6 for shielding or destroying conformational epitopes. LC/MS-MS revealed that PA-Gly m 6 conjugates had a lower abundance of allergens, peptides and linear epitopes than PB-Gly m 6 conjugates. Molecular docking showed that proanthocyanidins A2 and B2 reacted with Gln-317 and Asn-94 of epitopes, respectively. Overall, proanthocyanidins A2 is more effective than proanthocyanidins B2 to decrease the IgE-reactivity of Gly m 6 due to more shielding or destruction of conformational epitopes and lower content allergens and linear epitopes, which was attributed to more protein-crosslinks formation and structural changes in PA-Gly m 6 conjugates.
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Affiliation(s)
- Xiaowen Pi
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jiafei Liu
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zeyu Peng
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Shuxia Liang
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Jiangsu DAISY FSMP Co., Ltd, Nantong, Jiangsu 226133, China
| | - Jianjun Cheng
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Yuxue Sun
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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36
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Chen ZL, Li Y, Wang JH, Wang R, Teng YX, Lin JW, Zeng XA, Woo MW, Wang L, Han Z. Pulsed electric field improves the EGCG binding ability of pea protein isolate unraveled by multi-spectroscopy and computer simulation. Int J Biol Macromol 2023:125082. [PMID: 37257538 DOI: 10.1016/j.ijbiomac.2023.125082] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Revised: 05/13/2023] [Accepted: 05/23/2023] [Indexed: 06/02/2023]
Abstract
Understanding molecular mechanisms during protein modification is critical for expanding the application of plant proteins. This study investigated the conformational change and molecular mechanism of pea protein isolate (PPI) under pulsed electric field (PEF)-assisted (-)-Epigallocatechin-Gallate (EGCG) modification. The flexibility of PPI was significantly enhanced after PEF treatment (10 kV/cm) with decrease (23.25 %) in α-helix and increase (117.25 %) in random coil. The binding constant and sites of PEF-treated PPI with EGCG were increased by 2.35 times and 10.00 % (308 K), respectively. Molecular docking verified that PEF-treated PPI had more binding sites with EGCG (from 4 to 10). The number of amino acid residues involved in hydrophobic interactions in PEF-treated PPI-EGCG increased from 5 to 13. PEF-treated PPI-EGCG showed a significantly increased antioxidant activity compared to non-PEF-treated group. This work revealed the molecular level of PEF-assisted EGCG modification of PPI, which will be significant for the application of PPI in food industry.
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Affiliation(s)
- Ze-Ling Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Guangdong Provincial Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan 528225, China; China-Singapore International Joint Research Institute, Guangzhou 510700, China
| | - Ying Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Guangdong Provincial Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan 528225, China; China-Singapore International Joint Research Institute, Guangzhou 510700, China
| | - Jin-Hua Wang
- Foshan Shunde Midea Washing Appliances MFG. CO., LTD, Foshan 528300, China
| | - Rui Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Yong-Xin Teng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Jia-Wei Lin
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Guangdong Provincial Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan 528225, China; China-Singapore International Joint Research Institute, Guangzhou 510700, China; Research Institute of Yangjiang, South China University of Technology, Yangjiang 529500, China
| | - Meng-Wai Woo
- Department of chemical and materials engineering, University of Auckland, Auckland 1010, New Zealand
| | - Ling Wang
- Macau University of Science and Technology, Macao, 999078, China
| | - Zhong Han
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Guangdong Provincial Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan 528225, China; China-Singapore International Joint Research Institute, Guangzhou 510700, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China.
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37
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Hu Z, Wang Y, Ma Z, Cheng T, Guo Z, Zhou L, Wang Z. Impacts of Industrial Modification on the Structure and Gel Features of Soy Protein Isolate and its Composite Gel with Myofibrillar Protein. Foods 2023; 12:foods12101982. [PMID: 37238801 DOI: 10.3390/foods12101982] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Revised: 05/10/2023] [Accepted: 05/11/2023] [Indexed: 05/28/2023] Open
Abstract
Native soy protein isolate (N-SPI) has a low denaturation point and low solubility, limiting its industrial application. The influence of different industrial modification methods (heat (H), alkaline (A), glycosylation (G), and oxidation (O)) on the structure of SPI, the properties of the gel, and the gel properties of soy protein isolate (SPI) in myofibril protein (MP) was evaluated. The study found that four industrial modifications did not influence the subunit composition of SPI. However, the four industrial modifications altered SPI's secondary structure and disulfide bond conformation content. A-SPI exhibits the highest surface hydrophobicity and I850/830 ratio but the lowest thermal stability. G-SPI exhibits the highest disulfide bond content and the best gel properties. Compared with MP gel, the addition of H-SPI, A-SPI, G-SPI, and O-SPI components significantly improved the properties of the gel. Additionally, MP-ASPI gel exhibits the best properties and microstructure. Overall, the four industrial modification effects may impact SPI's structure and gel properties in different ways. A-SPI could be a potential functionality-enhanced soy protein ingredient in comminuted meat products. The present study results will provide a theoretical basis for the industrialized production of SPI.
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Affiliation(s)
- Zhaodong Hu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
- College of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Yichang Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zihan Ma
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Tianfu Cheng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zengwang Guo
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Linyi Zhou
- College of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
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38
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Pi X, Sun Y, Liu J, Peng Z, Liang S, Cheng J, Jiang Y. The alteration of composition, conformation, IgE-reactivity and functional attributes in proanthocyanidins-soy protein 7S conjugates formed by alkali-heating treatment: Multi-spectroscopic and proteomic analyses. Int J Biol Macromol 2023; 234:123672. [PMID: 36801228 DOI: 10.1016/j.ijbiomac.2023.123672] [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: 12/06/2022] [Revised: 02/03/2023] [Accepted: 02/10/2023] [Indexed: 02/17/2023]
Abstract
This study assessed the alteration of IgE-reactivity and functional attribute in soy protein 7S-proanthocyanidins conjugates (7S-80PC) formed by alkali-heating treatment (pH 9.0, 80 °C, 20 min). SDS-PAGE demonstrated that 7S-80PC exhibited the formation of >180 kDa polymers, although the heated 7S (7S-80) had no changes. Multispectral experiments revealed more protein unfolding in 7S-80PC than in 7S-80. Heatmap analysis showed that 7S-80PC showed more alteration of protein, peptide and epitope profiles than 7S-80. LC/MS-MS demonstrated that the content of total dominant linear epitopes was increased by 11.4 % in 7S-80, but decreased by 47.4 % in 7S-80PC. As a result, Western-blot and ELISA showed that 7S-80PC exhibited lower IgE-reactivity than 7S-80, probably because 7S-80PC exhibited more protein-unfolding to increase the accessibility of proanthocyanidins to mask and destroy the exposed conformational epitopes and dominant linear epitopes induced by heating treatment. Furthermore, the successful attachment of PC to soy 7S protein significantly increased antioxidant activity in 7S-80PC. 7S-80PC also showed higher emulsion activity than 7S-80 owing to its high protein flexibility and protein unfolding. However, 7S-80PC exhibited lower foaming properties than 7S-80. Therefore, the addition of proanthocyanidins could decrease IgE-reactivity and alter the functional attribute of the heated soy 7S protein.
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Affiliation(s)
- Xiaowen Pi
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yuxue Sun
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Key Laboratory of Soy Biology of Chinese Education Ministry, Harbin 150030, China
| | - Jiafei Liu
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zeyu Peng
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Shuxia Liang
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Jiangsu DAISY FSMP Co., Ltd, Nantong, Jiangsu 226133, China
| | - Jianjun Cheng
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Yunqing Jiang
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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Guo Y, Liu C, Ma Y, Shen L, Gong Q, Hu Z, Wang Z, Liu X, Guo Z, Zhou L. Study on the Structure, Function, and Interface Characteristics of Soybean Protein Isolate by Industrial Phosphorylation. Foods 2023; 12:foods12051108. [PMID: 36900624 PMCID: PMC10000779 DOI: 10.3390/foods12051108] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 02/24/2023] [Accepted: 03/02/2023] [Indexed: 03/08/2023] Open
Abstract
The impacts of industrial phosphorylation on the structural changes, microstructure, functional, and rheological features of soybean protein isolate (SPI) were spotlighted. The findings implied that the spatial structure and functional features of the SPI changed significantly after treatment with the two phosphates. Sodium hexametaphosphate (SHMP) promoted aggregation of SPI with a larger particle size; sodium tripolyphosphate (STP) modified SPI with smaller particle size. SDS-polyacrylamide gel electrophoresis (SDS-PAGE) results showed insignificant alterations in the structure of SPI subunits. Fourier transform infrared (FTIR) and endogenous fluorescence noted a decline in α-helix quantity, an amplification in β-fold quantity, and an increase in protein stretching and disorder, indicating that phosphorylation treatment fluctuated the spatial structure of the SPI. Functional characterization studies showed that the solubility and emulsion properties of the SPI increased to varying degrees after phosphorylation, with a maximum solubility of 94.64% for SHMP-SPI and 97.09% for STP-SPI. Emulsifying activity index (EAI) and emulsifying steadiness index (ESI) results for STP-SPI were better than those for SHMP-SPI. Rheological results showed that the modulus of G' and G″ increased and the emulsion exhibited significant elastic behavior. This affords a theoretical core for expanding the industrial production applications of soybean isolates in the food and various industries.
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Affiliation(s)
- Yanan Guo
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Caihua Liu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yitong Ma
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Lulu Shen
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Qi Gong
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zhaodong Hu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xin Liu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zengwang Guo
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Linyi Zhou
- College of Food and Health, Beijing Technology and Business University, Beijing 100048, China
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40
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Jia Y, Yan X, Li X, Zhang S, Huang Y, Zhang D, Li Y, Qi B. Soy protein–phlorizin conjugate prepared by tyrosinase catalysis: Identification of covalent binding sites and alterations in protein structure and functionality. Food Chem 2023; 404:134610. [DOI: 10.1016/j.foodchem.2022.134610] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Revised: 10/06/2022] [Accepted: 10/11/2022] [Indexed: 11/05/2022]
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41
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Zhang M, Fan L, Liu Y, Li J. Effects of alkali treatment on structural and functional properties of chickpea protein isolate and its interaction with gallic acid: To improve the physicochemical stability of water–in–oil emulsions. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108601] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/19/2023]
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42
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Pi X, Sun Y, Liu J, Peng Z, Liang S, Cheng J, Jiang Y. Multi-spectral and proteomic insights into the impact of proanthocyanidins on IgE binding capacity and functionality in soy 11S protein during alkali-heating treatment. Int J Biol Macromol 2023; 226:597-607. [PMID: 36509204 DOI: 10.1016/j.ijbiomac.2022.12.067] [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: 11/09/2022] [Revised: 12/04/2022] [Accepted: 12/07/2022] [Indexed: 12/13/2022]
Abstract
This study evaluated the impact of proanthocyanidins on immunoglobulin E (IgE) binding capacity, antioxidant, foaming and emulsifying properties in soy 11S protein following alkali treatment at 80 °C for 20 min. The formation of >180 kDa polymer was observed in the combined heating and proanthocyanidins-conjugation treatment sample (11S-80PC) rather than in the heating treated sample (11S-80) using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). The structural analyzes demonstrated that 11S-80PC exhibited more protein unfolding than 11S-80. Heatmap analysis revealed that 11S-80PC had more alteration of peptide and epitope profiles in 11S than in 11S-80. Molecular docking showed that PC could well react with soy protein 11S. Liquid chromatography tandem MS analysis (LC/MS-MS) demonstrated that there was a 35.6 % increase in 11S-80, but a 14.5 % decrease in 11S-80PC for the abundance of total linear epitopes. As a result, 11S-80PC exhibited more reduction in IgE binding capacities than 11S-80 owing to more obscuring and disruption of linear and conformational epitopes induced by structural changes. Moreover, 11S-80PC exhibited higher antioxidant capacities, foaming properties and emulsifying activity than 11S-80. Therefore, the addition of proanthocyanidins could decrease allergenic activity and enhance the functional properties of the heated soy 11S protein.
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Affiliation(s)
- Xiaowen Pi
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yuxue Sun
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Key Laboratory of Soybean Biology of Chinese Education Ministry, Harbin 150030, China
| | - Jiafei Liu
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zeyu Peng
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Shuxia Liang
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Jiangsu DAISY FSMP Co., Ltd, Nantong, Jiangsu 226133, China
| | - Jianjun Cheng
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Yunqing Jiang
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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43
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Pi X, Liu J, Sun Y, Sun X, Sun Z, Cheng J, Guo M. Investigation of the differences in the effect of (-)-epigallocatechin gallate and proanthocyanidins on the functionality and allergenicity of soybean protein isolate. Food Chem X 2023; 17:100566. [PMID: 36845520 PMCID: PMC9945447 DOI: 10.1016/j.fochx.2023.100566] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 12/24/2022] [Accepted: 01/05/2023] [Indexed: 01/09/2023] Open
Abstract
In this study, the differences in effects of (-)-epigallocatechin gallate (EGCG) and proanthocyanidins (PC) on the functionality and allergenicity of soybean protein isolate (SPI) were studied. SDS-PAGE demonstrated that SPI-PC conjugates exhibited more high-molecular-weight polymers (>180 kDa) than SPI-EGCG conjugates. Structural analysis showed that SPI-PC conjugates exhibited more disordered structures and protein-unfolding, improving the accessibility of PC to modify SPI, compared to SPI-EGCG conjugates. LC/MS-MS demonstrated that PC caused more modification of SPI and major soybean allergens than EGCG, resulting in a lower abundance of epitopes. The successful attachment of EGCG and PC to SPI significantly increased antioxidant capacity in conjugates. Furthermore, SPI-PC conjugates exhibited greater emulsifying activity and lower immunoglobulin E (IgE) binding capacity than SPI-EGCG conjugates, which was attributed to more disordered structure and protein-unfolding in SPI-PC conjugates. It is implied that proanthocyanidins may be promising compounds to interact with soybean proteins to produce functional and hypoallergenic foods.
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Affiliation(s)
- Xiaowen Pi
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jiafei Liu
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yuxue Sun
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China,Key Laboratory of Soybean Biology of Chinese Education Ministry, Harbin, Heilongjiang 150030, China
| | - Xiaomeng Sun
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zhigang Sun
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jianjun Cheng
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China,Corresponding authors at: Northeast Agricultural University, No. 600, Changjiang Road, Harbin, China.
| | - Mingruo Guo
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China,Department of Nutrition and Food Science, College of Agriculture and Life Sciences, University of Vermont, Burlington 05405, United States,Corresponding authors at: Northeast Agricultural University, No. 600, Changjiang Road, Harbin, China.
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44
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Characterization of the improved functionality in soybean protein-proanthocyanidins conjugates prepared by the alkali treatment. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108107] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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45
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Zhao S, Wang W, Zhao R, Yan T, Xu W, Xu E, Liu D. The hydrophobic interaction for ellagic acid binding to soybean protein isolate: Multi-spectroscopy and molecular docking analysis. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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46
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Yang S, Lian Z, Wang M, Liao P, Wu H, Cao J, Tong X, Tian T, Wang H, Jiang L. Molecular structural modification of β-conglycinin using pH-shifting with ultrasound to improve emulsifying properties and stability. ULTRASONICS SONOCHEMISTRY 2022; 90:106186. [PMID: 36201932 PMCID: PMC9535325 DOI: 10.1016/j.ultsonch.2022.106186] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 09/21/2022] [Accepted: 09/28/2022] [Indexed: 05/07/2023]
Abstract
This present work underlines the effect of pH-shifting at pH 2 and pH 12 individually or combined with ultrasound treatment to modify the molecular structure of β-conglycinin (7S) on its emulsifying properties and stability. Fourier transform infrared (FTIR) spectroscopy and intrinsic fluorescence spectroscopy showed that pH-shifting improves the molecular structure of 7S, while ultrasound further promotes structural changes. In particular, the pH-shifting at pH 12 combined with ultrasound treatment (U-7S-12) resulted in more significant changes than the pH-shifting at pH 2 combined with ultrasound (U-7S-2). U-7S-12 showed a significant reduction in protein particle size from 152 to 34.77 nm and a relatively smooth protein surface compared to 7S. The protein had the highest surface hydrophobicity and flexibility at 81,560.0 and 0.45, respectively, and the free sulfhydryl content from 1.57 to 2.02 μmol/g. In addition, we characterized the emulsions prepared after 7S treatment. The single or combined treatment increased the interfacial protein adsorption of the samples, which showed lower viscosity and shear stress compared to 7S. The U-7S-12 emulsion exhibited the highest emulsifying properties and was more stable than other emulsions under creaming, heating, and freeze-thaw conditions. In summary, the concerted action of pH-shifting and ultrasound can modify the structure, and combined alkaline pH-shifting and ultrasound treatment can further improve the emulsifying properties and stability of 7S.
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Affiliation(s)
- Sai Yang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Ziteng Lian
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Mengmeng Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Peilong Liao
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Haibo Wu
- College of Food Engineering, Beibu Gulf University, Qinzhou 535011, China
| | - Jia Cao
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiaohong Tong
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Tian Tian
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Huan Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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47
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Protein modification, IgE binding capacity, and functional properties of soybean protein upon conjugation with polyphenols. Food Chem 2022; 405:134820. [DOI: 10.1016/j.foodchem.2022.134820] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 10/27/2022] [Accepted: 10/29/2022] [Indexed: 11/06/2022]
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48
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Pi X, Fu G, Yang Y, Wan Y, Xie M. Changes in IgE binding capacity, structure, physicochemical properties of peanuts through fermentation with Bacillus natto and Lactobacillus plantarum along with autoclave pretreatment. Food Chem 2022; 392:133208. [PMID: 35659698 DOI: 10.1016/j.foodchem.2022.133208] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2021] [Revised: 04/21/2022] [Accepted: 05/10/2022] [Indexed: 11/28/2022]
Abstract
This study investigated the immunoglobulin E (IgE) binding capacity, structure, and physicochemical properties of raw crushed peanut (RCP) after fermentation with Lactobacillus plantarum and Bacillus natto along with autoclaved pretreatment. SDS-PAGE showed the disappearance of partial protein (>45 kDa) in autoclaved peanuts (ACP) and fermented autoclaved peanuts with L. plantarum (LP), and of majority protein (>14.4 kDa) in fermented autoclaved peanuts with B. natto (BN) or a mixture of L. plantarum and B. natto (LPBN). Structural analysis revealed protein-aggregation and protein-unfolding in autoclaved and fermented peanuts, respectively. Indirect ELISA demonstrated that the IgE binding capacities in ACP, LP, BN and LPBN were reduced by 11.3%, 20.6%, 78.7% and 90.2%, respectively, compared to RCP. LPBN showed the lowest IgE binding capacity due to the highest masking and destruction of epitopes and exhibited the desirable physicochemical properties simultaneously. Mixed strain fermentation has the potential to produce hypoallergenic peanut products.
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Affiliation(s)
- Xiaowen Pi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Guiming Fu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Yili Yang
- Suzhou Institute of Systems Medicine, Center for Systems Medicine, Chinese Academy of Medical Sciences, Suzhou 215123, Jiangsu, China
| | - Yin Wan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China.
| | - Mingyong Xie
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China
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49
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Effect of proanthocyanidins on protein composition, conformational structure, IgE binding capacities and functional properties in soybean protein. Int J Biol Macromol 2022; 224:881-892. [DOI: 10.1016/j.ijbiomac.2022.10.174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Revised: 10/12/2022] [Accepted: 10/20/2022] [Indexed: 11/05/2022]
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50
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Zhao S, Deng Y, Yan T, Yang X, Xu W, Liu D, Wang W. Explore the Interaction between Ellagic Acid and Zein Using Multi-Spectroscopy Analysis and Molecular Docking. Foods 2022; 11:foods11182764. [PMID: 36140892 PMCID: PMC9497675 DOI: 10.3390/foods11182764] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2022] [Revised: 08/09/2022] [Accepted: 08/28/2022] [Indexed: 11/23/2022] Open
Abstract
With the increasing interest in value-added maize products, the interaction of zein with bioactive molecules to become more nutritional and beneficial to human health has gained a lot of attention. To broaden the application of ellagic acid (EA) in maize flour products, we investigated the interaction between zein and EA. The fluorescence quenching type of zein interacting with EA was mainly static quenching through hydrophobic interaction, as demonstrated by quenching behavior modeling, and ultraviolet-visible spectroscopy confirmed the formation of zein–EA complexes. Synchronous fluorescence spectroscopy showed that EA reduced the polarity of zein around tyrosine residues, which were exposed to a more hydrophobic microenvironment. Meanwhile, circular dichroism suggested that EA noticeably changed the secondary structure of zein, which was mainly reflected in the increase of α-helix and β-sheet content and the decrease of random coil content. Finally, the molecular docking simulation found that zein could have five active sites binding to EA and there was hydrogen bond interaction besides hydrophobic interaction. The findings of this study provided a basis for a theory for the interaction mechanism between zein and EA, which could be essential for developing value-added plant-derived protein products using EA as a functional component.
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Affiliation(s)
- Shunan Zhao
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Yong Deng
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Tianyi Yan
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Xiaoling Yang
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550000, China
| | - Weidong Xu
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Donghong Liu
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
- Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China
| | - Wenjun Wang
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China
- Correspondence:
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