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Li L, He H, Wu D, Lin D, Qin W, Meng D, Yang R, Zhang Q. Rheological and textural properties of acid-induced soybean protein isolate gel in the presence of soybean protein isolate hydrolysates or their glycosylated products. Food Chem 2021; 360:129991. [PMID: 33965712 DOI: 10.1016/j.foodchem.2021.129991] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2021] [Revised: 04/22/2021] [Accepted: 04/28/2021] [Indexed: 11/25/2022]
Abstract
Enzymatic hydrolysis and glycosylation were successively applied to modify soybean protein isolate (SPI) and rheological and textural properties of acid-induced SPI gel added with the obtained SPI hydrolysates and their glycosylated products were then investigated. The incorporation of SPI hydrolysates decreased the elastic modulus (G') and hardness of SPI gel, which might be related to the random aggregation between SPI hydrolysates and native SPI molecules via hydrophobic interactions. In addition, as the molecular weight of SPI hydrolysates decreased, the reduction in G' and hardness became more significant. Although glycosylation of SPI hydrolysates weakened the adverse effects of hydrolysates on the SPI gel formation to some extent, the glycosylated SPI hydrolysates were still unable to improve the gel quality compared with the control. However, results of this research may provide important information for understanding the influencing mechanism of SPI hydrolysates and their glycosylated products on the formation of SPI gel.
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Affiliation(s)
- Lin Li
- College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an 625014, Sichuan, PR China
| | - Hui He
- College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an 625014, Sichuan, PR China
| | - Daize Wu
- College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an 625014, Sichuan, PR China
| | - Derong Lin
- College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an 625014, Sichuan, PR China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an 625014, Sichuan, PR China
| | - Demei Meng
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, 300457, PR China
| | - Rui Yang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, 300457, PR China
| | - Qing Zhang
- College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an 625014, Sichuan, PR China.
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Fuciños C, Estévez N, Pastrana L, Tovar CA, Rúa ML. Biofunctionality assessment of α-lactalbumin nanotubes. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106665] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Estévez N, Fuciños P, Bargiela V, Picó G, Valetti NW, Tovar CA, Rúa ML. Influence of pH on viscoelastic properties of heat-induced gels obtained with a β-Lactoglobulin fraction isolated from bovine milk whey hydrolysates. Food Chem 2017; 219:169-178. [DOI: 10.1016/j.foodchem.2016.09.137] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2016] [Revised: 09/15/2016] [Accepted: 09/21/2016] [Indexed: 11/29/2022]
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Kosters HA, Wierenga PA, de Vries R, Gruppen H. Protein-peptide interaction: study of heat-induced aggregation and gelation of β-lactoglobulin in the presence of two peptides from its own hydrolysate. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:4218-4225. [PMID: 23586481 DOI: 10.1021/jf400612f] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Two peptides, [f135-158] and [f135-162]-SH, were used to study the binding of the peptides to native β-lactolobulin, as well as the subsequent effects on aggregation and gelation of β-lactoglobulin. The binding of the peptide [f135-158] to β-lactoglobulin at room temperature was confirmed by SELDI-TOF-MS. It was further illustrated by increased turbidity of mixed solutions of peptide and protein (at pH 7), indicating association of proteins and peptides in larger complexes. At pH below the isoelectric point of the protein, the presence of peptides did not lead to an increased turbidity, showing the absence of complexation. The protein-peptide complexes formed at pH 7 were found to dissociate directly upon heating. After prolonged heating, extensive aggregation was observed, whereas no aggregation was seen for the pure protein or pure peptide solutions. The presence of the free sulfhydryl group in [f135-162]-SH resulted in a 10 times increase in the amount of aggregation of β-lactoglobulin upon heating, illustrating the additional effect of the free sulfhydryl group. Subsequent studies on the gel strength of heat-induced gels also showed a clear difference between these two peptides. The replacement of additional β-lactoglobulin by [f135-158] resulted in a decrease in gel strength, whereas replacement by peptide [f135-162]-SH increased gel strength.
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Bateman L, Ye A, Singh H. Re-formation of fibrils from hydrolysates of β-lactoglobulin fibrils during in vitro gastric digestion. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:9605-9611. [PMID: 21790203 DOI: 10.1021/jf2020057] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
In this study, in vitro digestion of β-lactoglobulin (β-Lg) fibrils and the re-formation of fibril-like structures after prolonged enzymatic hydrolysis (up to 48 h) were investigated using matrix-assisted laser desorption/ionization mass spectrometry (MALDI-MS), thioflavin T fluorescence photometry, and transmission electron microscopy (TEM). Pure β-Lg fibrils that had been formed by heat treatment at pH 2.0 were rapidly hydrolyzed by pepsin in the simulated gastric fluid (pH 1.2), and some new peptides that were suitable for further fibril formation were produced. TEM showed that the new fibrils were long and straight but thinner than the original fibrils, and both TEM and MALDI-MS indicated that the peptides in the new fibrils were shorter/smaller than the peptides in the original fibrils. The formation of new fibrils was found to be affected more by pH than by enzyme activity or temperature.
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Affiliation(s)
- Libei Bateman
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
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Phelan M, Kerins D. The potential role of milk-derived peptides in cardiovascular disease. Food Funct 2011; 2:153-67. [PMID: 21779574 DOI: 10.1039/c1fo10017c] [Citation(s) in RCA: 100] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Bioactive peptides derived from milk proteins are of particular interest to the food industry due to the potential functional and physiological roles that they demonstrate, particularly in relation to cardiovascular disease (CVD). By 2020 it is estimated that heart disease and stroke will become the leading cause of death and disability worldwide. Acute and chronic cardiovascular events may result from alterations in the activity of the renin-angiotensin aldosterone system and activation of the coagulation cascade and of platelets. Medications that inhibit angiotensin converting enzyme (ACE) are widely prescribed in the treatment and prevention of cardiovascular disease. ACE inhibitory peptides are of particular interest due to the presence of encrypted inhibitory peptide sequences. In particular, Ile-Pro-Pro and Val-Pro-Pro are fore runners in ACE inhibition, and have been incorporated into commercial products. Additionally, studies to identify additional novel peptides with similar bio-activity and the ability to withstand digestion during transit through the gastrointestinal tract are ongoing. The potential sources of such peptides in cheese and other dairy products are discussed. Challenges to the bio-availability of such peptides in the gastro intestinal tract are also reviewed. Activation of platelets and the coagulation cascade play a central role in the progression of cardiovascular disease. Platelets from such patients show spontaneous aggregation and an increased sensitivity to agonists which results in vascular damage and endothelial dysfunction associated with CVD. Peptide sequences exhibiting anti-thrombotic activity have been identified from fermented milk products. Studies on such peptides are reviewed and their effects on platelet function are discussed. Finally the ability of food derived peptides to decrease the formation of blood clots (thrombi) is reviewed. In conclusion, due to the widespread nature of cardiovascular disease, the identification of food derived compounds that exhibit a beneficial effect in such widespread areas of CVD regulation will have strong clinical potential. Due to the perception that food derived products have an acceptable risk profile they have the potential for widespread acceptance by the public. In this review, selected biological effects relating to CVD are discussed with a view to providing essential information to researchers.
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Affiliation(s)
- Martha Phelan
- Food for Health Ireland, University College Cork, Western Road, Cork, Ireland
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Rheological and structural characterization of gels from whey protein hydrolysates/locust bean gum mixed systems. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2009.02.005] [Citation(s) in RCA: 53] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Ferreira I, Pinho O, Mota M, Tavares P, Pereira A, Gonçalves M, Torres D, Rocha C, Teixeira J. Preparation of ingredients containing an ACE-inhibitory peptide by tryptic hydrolysis of whey protein concentrates. Int Dairy J 2007. [DOI: 10.1016/j.idairyj.2006.06.023] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Feng J, Xiong YL. Interaction and Functionality of Mixed Myofibrillar and Enzyme-hydrolyzed Soy Proteins. J Food Sci 2003. [DOI: 10.1111/j.1365-2621.2003.tb08246.x] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Euston SR, Finnigan SR, Hirst RL. Heat-induced destabilization of oil-in-water emulsions formed from hydrolyzed whey protein. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2001; 49:5576-5583. [PMID: 11714362 DOI: 10.1021/jf0102620] [Citation(s) in RCA: 40] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
The emulsifying ability, heat stability, and coalescence stability of oil-in-water emulsions prepared with whey protein of varied degrees of hydrolysis (DH), and at varied protein contents, was studied. Whey protein hydrolysates (WPH) with a DH of 4% and 10% had poorer emulsifying ability than non-hydrolyzed whey protein concentrate (WPC), but were more heat stable. Increasing DH between 10 and 27% improved emulsifying ability and further improved the heat stability of the emulsion droplets. Increasing DH from 27 to 35% led to a big decrease in both emulsifying ability and heat stability. The quiescent coalescence stability of WPH emulsions was relatively good up to a DH of 27%. Above DH 27% emulsions become highly unstable. It appears that two mechanisms of instability are at work here. At low DH heat-induced denaturation and aggregation occur. In the DH range of 4-20% heat stability increases as protein globular structure is disrupted. At a DH greater than 27% we see a change from a hydrolysis-induced increase in heat-stability to coalescence instability, with a resultant large increase in emulsion breakdown during heating.
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Affiliation(s)
- S R Euston
- Food Science Section, New Zealand Dairy Research Institute, Private Bag 11029, Palmerston North, New Zealand.
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