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Na Z, Bi H, Wang Y, Guo Y, Ma Y. Effect of Steam Flash-Explosion on Physicochemical Properties and Structure of High-Temperature Denatured Defatted Rice Bran Protein Isolate. Molecules 2023; 28:molecules28020643. [PMID: 36677701 PMCID: PMC9867354 DOI: 10.3390/molecules28020643] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Revised: 12/26/2022] [Accepted: 01/04/2023] [Indexed: 01/11/2023] Open
Abstract
The effects of Steam Flash-Explosion (SFE) on the physicochemical properties and molecular structure of high-temperature denatured defatted rice bran protein isolate (RBPI) were investigated. The mechanism of SFE treatment on high-temperature denatured defatted RBPI was revealed. The analysis of the physical and chemical properties of RBPI showed that the surface hydrophobicity, characteristic viscosity, and thermal stability of rice bran protein isolate were significantly affected by the pressure of saturated steam and pressure holding time. Under the conditions of 2.1 MPa and 210 s, the surface hydrophobicity index decreased significantly from 137.5 to 17.5, and the characteristic viscosity increased significantly. The peak temperature of denaturation decreases from 114.2 to 106.7 °C, and the enthalpy of denaturation decreases from 356.3 to 231.4 J/g. The higher structure (circular dichroic spectrum and endogenous fluorescence spectrum) of rice bran protein isolate was analyzed by volume rejection chromatography (SEC). The results showed that steam flash treatment could depolymerize and aggregate RBPI, and the relative molecular weight distribution changed greatly. The decrease in small molecules with poor solubility was accompanied by the increase in macromolecules (>550 kDa) soluble aggregates, which were the products of a Maillard reaction. The contents of free sulfhydryl and disulfide bonds in high-temperature rice bran meal protein isolate were significantly increased, which resulted in the increase in soluble aggregates containing disulfide bonds. Circular dichroism (CD) analysis showed that the α-helix content of the isolated protein was significantly decreased, the random curl content was increased, and the secondary structure of the isolated protein changed from order to disorder. The results of endogenous fluorescence spectroscopy showed that the high-temperature rice bran meal protein isolate was more extended, tryptophan was in a more hydrophilic microenvironment, the fluorescence intensity was reduced, and the tertiary structure was changed. In addition, the mean particle size and net surface charge of protein isolate increased in the aqueous solution, which was conducive to the development of the functional properties of the protein.
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Affiliation(s)
- Zhiguo Na
- School of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Haixin Bi
- School of Food Engineering, Harbin University of Commerce, Harbin 150028, China
- College of Food Engineering, East University of Heilongjiang, Harbin 150060, China
| | - Yingbin Wang
- College of Food Engineering, East University of Heilongjiang, Harbin 150060, China
| | - Yujuan Guo
- College of Food Engineering, East University of Heilongjiang, Harbin 150060, China
| | - Yongqiang Ma
- School of Food Engineering, Harbin University of Commerce, Harbin 150028, China
- Correspondence:
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Guo B, Sun L, Jiang S, Ren H, Sun R, Wei Z, Hong H, Luan X, Wang J, Wang X, Xu D, Li W, Guo C, Qiu LJ. Soybean genetic resources contributing to sustainable protein production. TAG. THEORETICAL AND APPLIED GENETICS. THEORETISCHE UND ANGEWANDTE GENETIK 2022; 135:4095-4121. [PMID: 36239765 PMCID: PMC9561314 DOI: 10.1007/s00122-022-04222-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/22/2022] [Accepted: 09/10/2022] [Indexed: 06/12/2023]
Abstract
KEY MESSAGE Genetic resources contributes to the sustainable protein production in soybean. Soybean is an important crop for food, oil, and forage and is the main source of edible vegetable oil and vegetable protein. It plays an important role in maintaining balanced dietary nutrients for human health. The soybean protein content is a quantitative trait mainly controlled by gene additive effects and is usually negatively correlated with agronomic traits such as the oil content and yield. The selection of soybean varieties with high protein content and high yield to secure sustainable protein production is one of the difficulties in soybean breeding. The abundant genetic variation of soybean germplasm resources is the basis for overcoming the obstacles in breeding for soybean varieties with high yield and high protein content. Soybean has been cultivated for more than 5000 years and has spread from China to other parts of the world. The rich genetic resources play an important role in promoting the sustainable production of soybean protein worldwide. In this paper, the origin and spread of soybean and the current status of soybean production are reviewed; the genetic characteristics of soybean protein and the distribution of resources are expounded based on phenotypes; the discovery of soybean seed protein-related genes as well as transcriptomic, metabolomic, and proteomic studies in soybean are elaborated; the creation and utilization of high-protein germplasm resources are introduced; and the prospect of high-protein soybean breeding is described.
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Affiliation(s)
- Bingfu Guo
- Nanchang Branch of National Center of Oil crops Improvement, Jiangxi Province Key Laboratory of Oil crops Biology, Crops Research Institute of Jiangxi Academy of Agricultural Sciences, Nanchang, China
- The National Key Facility for Crop Gene Resources and Genetic Improvement (NFCRI) and MOA KeyLab of Soybean Biology (Beijing), Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Liping Sun
- Nanchang Branch of National Center of Oil crops Improvement, Jiangxi Province Key Laboratory of Oil crops Biology, Crops Research Institute of Jiangxi Academy of Agricultural Sciences, Nanchang, China
| | - Siqi Jiang
- Key Laboratory of Molecular Cytogenetics and Genetic Breeding, College of Life Science and Technology, Harbin Normal University, Harbin, China
- The National Key Facility for Crop Gene Resources and Genetic Improvement (NFCRI) and MOA KeyLab of Soybean Biology (Beijing), Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Honglei Ren
- Soybean Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin, China
| | - Rujian Sun
- The National Key Facility for Crop Gene Resources and Genetic Improvement (NFCRI) and MOA KeyLab of Soybean Biology (Beijing), Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Zhongyan Wei
- The National Key Facility for Crop Gene Resources and Genetic Improvement (NFCRI) and MOA KeyLab of Soybean Biology (Beijing), Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Huilong Hong
- The National Key Facility for Crop Gene Resources and Genetic Improvement (NFCRI) and MOA KeyLab of Soybean Biology (Beijing), Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing, China
- Soybean Research Institute, Key Laboratory of Soybean Biology of Chinese Education Ministry, Northeast Agriculture University, Harbin, China
| | - Xiaoyan Luan
- Soybean Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin, China
| | - Jun Wang
- College of Agriculture, Yangtze University, Jingzhou, China
| | - Xiaobo Wang
- School of Agronomy, Anhui Agricultural University, Hefei, China
| | - Donghe Xu
- Biological Resources and Post-Harvest Division, Japan International Research Center for Agricultural Sciences, Tsukuba, Japan
| | - Wenbin Li
- Soybean Research Institute, Key Laboratory of Soybean Biology of Chinese Education Ministry, Northeast Agriculture University, Harbin, China
| | - Changhong Guo
- Key Laboratory of Molecular Cytogenetics and Genetic Breeding, College of Life Science and Technology, Harbin Normal University, Harbin, China
| | - Li-Juan Qiu
- The National Key Facility for Crop Gene Resources and Genetic Improvement (NFCRI) and MOA KeyLab of Soybean Biology (Beijing), Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing, China.
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3
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Effects of Different Amounts of Corn Silk Polysaccharide on the Structure and Function of Peanut Protein Isolate Glycosylation Products. Foods 2022; 11:foods11152214. [PMID: 35892799 PMCID: PMC9330836 DOI: 10.3390/foods11152214] [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: 06/26/2022] [Revised: 07/17/2022] [Accepted: 07/19/2022] [Indexed: 11/17/2022] Open
Abstract
Covalent complexes of peanut protein isolate (PPI) and corn silk polysaccharide (CSP) (PPI-CSP) were prepared using an ultrasonic-assisted moist heat method to improve the functional properties of peanut protein isolate. The properties of the complexes were affected by the level of corn silk polysaccharide. By increasing the polysaccharide addition, the grafting degree first increased, and then tended to be flat (the highest was 38.85%); the foaming, foam stability, and solubility were also significantly improved. In a neutral buffer, the solubility of the sample with a protein/polysaccharide ratio of 2:1 was 73.69%, which was 1.61 times higher than that of PPI. As compared with PPI, the complexes had higher thermal stability and lower surface hydrophobicity. High addition of CSP could made the secondary structure of PPI change from ordered α-helix to disordered β-sheet, β-turn, and random coil structure, and the complex conformation become more flexible and loose. The results of multiple light scattering showed that the composite solution exhibited high stability, which could be beneficial to industrial processing, storage, and transportation. Therefore, the functional properties of peanut protein isolate glycosylation products could be regulated by controlling the amount of polysaccharide added.
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Effect of glycosylation with apple pectin, citrus pectin, mango pectin and sugar beet pectin on the physicochemical, interfacial and emulsifying properties of coconut protein isolate. Food Res Int 2022; 156:111363. [DOI: 10.1016/j.foodres.2022.111363] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2022] [Revised: 05/03/2022] [Accepted: 05/10/2022] [Indexed: 11/23/2022]
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5
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Ma X, Chi C, Pu Y, Miao S, Liu D. Conjugation of soy protein isolate (SPI) with pectin: effects of structural modification of the grafting polysaccharide. Food Chem 2022; 387:132876. [PMID: 35395480 DOI: 10.1016/j.foodchem.2022.132876] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 03/29/2022] [Accepted: 03/31/2022] [Indexed: 12/28/2022]
Abstract
Recently, there has been a great interest in enhancing the emulsifying properties of soy protein isolate (SPI) by Maillard reaction. As a commonly-used grafting polysaccharide, pectin has proved useful in modifying proteins. However, effects of its structural characteristics on conjugation are still not fully understood. To address this problem, we employed alkaline or/and enzymatic treatments to modify pectin and obtained three modified samples. Structural characteristics of pectin, including the molecular weight, degree of methoxylation and acetylation, and monosaccharide compositions were measured. When conjugated with SPI, pectin with lower molecular weight and less main chains induced higher conjugate yield. Fluorescence intensity and surface hydrophobicity of all conjugates markedly reduced compared to the original SPI, suggesting a more loosened protein structure after Maillard reaction. In this study, the enzymolysis pectin proved an optimum grafting polysaccharide considering the simple preparation procedures and the highest emulsifying properties of its resulting conjugates.
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Affiliation(s)
- Xiaobin Ma
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China
| | - Chengdeng Chi
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China
| | - Yunfeng Pu
- Department of Food Science, Tarim University, Alar, Xinjiang 843300, China
| | - Song Miao
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China.
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China.
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6
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Molecular structure and functional properties of glycinin conjugated to κ-carrageenan and guar gum: A comparative study. Food Chem 2022; 386:132810. [PMID: 35364496 DOI: 10.1016/j.foodchem.2022.132810] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 02/09/2022] [Accepted: 03/23/2022] [Indexed: 12/20/2022]
Abstract
Molecular structure and functional properties of glycinin conjugated to κ-carrageenan and guar gum using a dry-heating method were comparatively analyzed. Glycosylation was confirmed by analyzing the degree of grafting, protein subunit composition, infrared absorption profile, and changes in contents of protein secondary structures. K-carrageenan was proven to possess a greater susceptibility to be grafted to glycinin than guar gum due to its relatively low molecular weight and negatively charged characteristics. The improvement of solubility by glycosylation with guar gum near the isoelectric point of glycinin was better than that by glycosylation with κ-carrageenan. Glycinin glycosylated with both polysaccharides exhibited enhanced emulsifying activity and stability. The enhanced apparent viscosity, elastic modulus, and viscous modulus also demonstrated that glycosylation promoted the appearance of stable elastic network structure. In summary, glycosylation with these two polysaccharides conferred glycinin superior emulsifying and rheological properties, and κ-carrageenan exhibited a better performance compared to guar gum.
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7
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Nishimura K, Hasegawa K, Matsumura Y, Saeki H, Matsumiya K. Functional alteration of soybean 11S globulin through glycation. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2022. [DOI: 10.3136/fstr.fstr-d-22-00085] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Kimio Nishimura
- Department of Food Science and Nutrition, Faculty of Human Life, Doshisha Women’s College of Liberal Arts
| | - Kyoka Hasegawa
- Department of Food Science and Nutrition, Faculty of Human Life, Doshisha Women’s College of Liberal Arts
| | - Yasuki Matsumura
- Research Institute for Sustainable Humanosphere, Kyoto University
| | - Hiroki Saeki
- Faculty of Fisheries Sciences, Hokkaido University
| | - Kentaro Matsumiya
- Department of Food Science and Nutrition, Faculty of Human Life, Doshisha Women’s College of Liberal Arts
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Wang S, Wang T, Sun Y, Cui Y, Yu G, Jiang L. Effects of High Hydrostatic Pressure Pretreatment on the Functional and Structural Properties of Rice Bran Protein Hydrolysates. Foods 2021; 11:29. [PMID: 35010157 PMCID: PMC8749986 DOI: 10.3390/foods11010029] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2021] [Revised: 12/14/2021] [Accepted: 12/21/2021] [Indexed: 11/18/2022] Open
Abstract
Rice bran protein (RBP) hydrolysis was conducted after high hydrostatic pressure (HHP) pretreatment. The structural and functional properties of HHP-pretreated rice bran protein hydrolysates (RBPH) were investigated. HHP pretreatments were conducted at 100, 200, and 300 MPa; then, enzymatic hydrolysis at atmospheric pressure was performed using trypsin. An RBPH sample that had not been pretreated by HHP was used as a control. Free sulfhydryl (SH) content, SDS-PAGE profiles, high-performance size exclusion chromatography (HPSEC), Fourier transform infrared (FTIR) spectrum, scanning electron microscopy (SEM), intrinsic fluorescence spectrum, solubility, and emulsifying and foaming properties were evaluated. Changes in particle size and ζ-potential were monitored. Compared with the control, the results of solubility, the emulsifying activity index (EAI) and the emulsifying stability index (ESI) increased significantly (p < 0.05) at 200 MPa. The content of free SH increased significantly (p < 0.05) at 100 MPa. FTIR spectrum and fluorescence analysis confirmed the changes in the secondary and tertiary structures. The experimental results indicated that the structural and functional properties of HHP-pretreated RBPH improved.
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Affiliation(s)
- Shirang Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (S.W.); (Y.S.); (Y.C.); (L.J.)
| | - Tengyu Wang
- School of Grain Engineering, Heilongjiang Communications Polytechnic, Harbin 150025, China;
| | - Yue Sun
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (S.W.); (Y.S.); (Y.C.); (L.J.)
| | - Yingju Cui
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (S.W.); (Y.S.); (Y.C.); (L.J.)
| | - Guoping Yu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (S.W.); (Y.S.); (Y.C.); (L.J.)
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (S.W.); (Y.S.); (Y.C.); (L.J.)
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9
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On the foaming properties of plant proteins: Current status and future opportunities. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.10.001] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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10
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Wang H, Xiang L, Rao P, Ke L, Wu B, Chen S, Wang S, Shi Y, Su P. Effects of pretreatments on structural and functional changes of oat protein isolate. Cereal Chem 2021. [DOI: 10.1002/cche.10480] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
- Hailin Wang
- Food Nutrition Science Centre School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China
| | - Leiwen Xiang
- College of Food and Bioengineering Fujian Polytechnic Normal University Fuqing China
| | - Pingfan Rao
- Food Nutrition Science Centre School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China
| | - Lijing Ke
- Food Nutrition Science Centre School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China
| | - Benyang Wu
- College of Food and Bioengineering Fujian Polytechnic Normal University Fuqing China
| | - Sheng Chen
- College of Food and Bioengineering Fujian Polytechnic Normal University Fuqing China
| | - Shaoyun Wang
- College of Bioscience and Engineering Fuzhou University Fuzhou China
| | - Yuande Shi
- College of Food and Bioengineering Fujian Polytechnic Normal University Fuqing China
| | - Pingping Su
- College of Food and Bioengineering Fujian Polytechnic Normal University Fuqing China
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11
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Zhao Y, Ye S, Wan H, Zhang X, Sun M. Characterization and functional properties of conjugates of rice protein with exopolysaccharides from Arthrobacter ps-5 by Maillard reaction. Food Sci Nutr 2021; 9:4745-4757. [PMID: 34531988 PMCID: PMC8441271 DOI: 10.1002/fsn3.2336] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Revised: 04/16/2021] [Accepted: 04/19/2021] [Indexed: 11/09/2022] Open
Abstract
The study examined the potential nutritive value of rice protein (RP) through Maillard reaction. Structures and properties of synthetic conjugates of RP and exopolysaccharide (EPS) from Arthrobacter ps-5 were investigated systematically. Fluorescence characteristics and high molecular weight compounds appeared in Maillard reaction products (MRPs). Moreover, EPS or its degradation products in the form of covalent bond cross-linked with RP were identified, where -NH2 disappeared and C=O, C=N and C-N increased. Determination of free -SH residues suggested mutual conversion between disulfide bonds and sulfhydryl groups occurred during Maillard reaction. HPLC analysis identified conjugates with different molecular weight, where melanoprotein was formed by covalent bonds. As RP conjugated with EPS, the molecules spread out and changed the spatial structure. Functional properties of MRPs, including solubility, foaming activity, emulsifying ability and resistance to oxidation, were greatly improved. The study has discovered an efficient method for increasing the application value of plant protein.
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Affiliation(s)
- Yuguang Zhao
- School of Food Science and TechnologyDalian Polytechnic UniversityDalianChina
| | - Shuhong Ye
- School of Food Science and TechnologyDalian Polytechnic UniversityDalianChina
| | - Huiping Wan
- School of Light Industry and Chemistry EngineeringDalian Polytechnic UniversityDalianChina
| | - Xingxing Zhang
- School of Food Science and TechnologyDalian Polytechnic UniversityDalianChina
| | - Mingqi Sun
- School of Food Science and TechnologyDalian Polytechnic UniversityDalianChina
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12
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Dev MJ, Pandit AB, Singhal RS. Ultrasound assisted vis-à-vis classical heating for the conjugation of whey protein isolate-gellan gum: Process optimization, structural characterization and physico-functional evaluation. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102724] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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13
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Sui X, Zhang T, Jiang L. Soy Protein: Molecular Structure Revisited and Recent Advances in Processing Technologies. Annu Rev Food Sci Technol 2021; 12:119-147. [PMID: 33317319 DOI: 10.1146/annurev-food-062220-104405] [Citation(s) in RCA: 77] [Impact Index Per Article: 25.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Rising health concerns and increasing obesity levels in human society have led some consumers to cut back on animal protein consumption and switch to plant-based proteins as an alternative. Soy protein is a versatile protein supplement and contains well-balanced amino acids, making it comparable to animal protein. With sufficient processing and modification, the quality of soy protein can be improved above that of animal-derived proteins, if desired. The modern food industry is undergoing a dynamic change, with advanced processing technologies that can produce a multitude of foods and ingredients with functional properties from soy proteins, providing consumers with a wide variety of foods. This review highlights recent progress in soy protein processing technologies. Using the current literature, the processing-induced structural changes in soy protein are also explored. Furthermore, the molecular structure of soy protein, particularly the crystal structures of β-conglycinin and glycinin, is comprehensively revisited.
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Affiliation(s)
- Xiaonan Sui
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; ,
| | - Tianyi Zhang
- 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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14
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Zhao C, Yin H, Yan J, Niu X, Qi B, Liu J. Structure and acid-induced gelation properties of soy protein isolate–maltodextrin glycation conjugates with ultrasonic pretreatment. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106278] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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15
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Glycinin-carbohydrate conjugates: Preparation, characterization, and application in processing of whole soybean curd. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106383] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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16
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Achouri A, L'Hocine L, Martineau-Côté D, Sirois S, Pitre M, Mason E, Abdel-Aal EM, Hucl P. Scale up fractionation of components from novel glabrous brown and yellow canary seeds (Phalaris canariensis L.) and techno-functional properties of the resulting protein isolates. Food Res Int 2020; 137:109751. [PMID: 33233313 DOI: 10.1016/j.foodres.2020.109751] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2019] [Revised: 09/17/2020] [Accepted: 09/23/2020] [Indexed: 10/23/2022]
Abstract
Glabrous canary seed (Phalaris canariensis L.) is a novel true cereal grain produced primarily in Western Canada which has been approved for human consumption by the U.S. Food and Drug Administration and Health Canada in 2016. Due to its high protein content (22%), this new edible grain is emerging as an alternative source of plant proteins. In the present work, protein extractability from four novel glabrous (2 yellow and 2 brown) canary seeds varieties was improved based on the selection of optimal pH of protein solubilisation and precipitation. Solubilisation at pH 12 followed by acid precipitation at pH 5 were retained as optimal conditions. Scale up of the protein optimized wet fractionation process resulted in highly purified canary seed protein isolates (purity of 91 to 93%) with protein recovery yield of 65 to 69%. In parallel, for the others canary seed components, a good recovery yields were obtained for the oil fraction (6.1-6.7 g/100 g flour), starch fraction (48.1-54 g/100 g flour), and crude fiber fraction (15.1-19.7 g/100 g flour). The study of the functional properties of the obtained canary protein isolates revealed, higher solubility at acidic than alkaline region; enhanced fat and water holding capacities and notably higher foaming and emulsifying capacities than control soy protein isolate. With growing global demand for protein, glabrous canary seed has high potential in the food industry, particularly as a good source of functional gluten free cereal proteins.
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Affiliation(s)
- Allaoua Achouri
- Agriculture and Agri-Food Canada, Saint-Hyacinthe Research and Development Centre, 3600 Casavant Blvd. W. Saint-Hyacinthe, QC J2S 8E3, Canada
| | - Lamia L'Hocine
- Agriculture and Agri-Food Canada, Saint-Hyacinthe Research and Development Centre, 3600 Casavant Blvd. W. Saint-Hyacinthe, QC J2S 8E3, Canada.
| | - Delphine Martineau-Côté
- Agriculture and Agri-Food Canada, Saint-Hyacinthe Research and Development Centre, 3600 Casavant Blvd. W. Saint-Hyacinthe, QC J2S 8E3, Canada
| | - Stéphane Sirois
- Agriculture and Agri-Food Canada, Saint-Hyacinthe Research and Development Centre, 3600 Casavant Blvd. W. Saint-Hyacinthe, QC J2S 8E3, Canada
| | - Mélanie Pitre
- Agriculture and Agri-Food Canada, Saint-Hyacinthe Research and Development Centre, 3600 Casavant Blvd. W. Saint-Hyacinthe, QC J2S 8E3, Canada
| | - Emily Mason
- Agriculture and Agri-Food Canada, Saint-Hyacinthe Research and Development Centre, 3600 Casavant Blvd. W. Saint-Hyacinthe, QC J2S 8E3, Canada
| | - Elsayed M Abdel-Aal
- Agriculture and Agri-Food Canada, Guelph Research and Development Centre, Guelph, ON N1G 5C9, Canada
| | - Pierre Hucl
- University of Saskatchewan, Crop Development Centre, 51 Campus Dr., Saskatoon, SK S7N 5A8, Canada
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Nutritive sweetener of short-chain xylooligosaccharides improved the foam properties of hen egg white protein via glycosylation. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00731-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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18
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Xi C, Kang N, Zhao C, Song H, Liu Y, Zhang T. Effect of reaction temperature on the protein structure and the ability to encapsulate β-carotene of WPI-dextran conjugates. J Food Sci 2020; 85:1707-1716. [PMID: 32449946 DOI: 10.1111/1750-3841.15141] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2019] [Revised: 02/29/2020] [Accepted: 03/26/2020] [Indexed: 11/30/2022]
Abstract
In this paper, we studied the effect of glycosylation reaction on the molecular structure and functional properties of whey protein isolate (WPI), and studied the effect of reaction temperature (50 to 90 °C) on the molecular structure and functional properties of WPI-dextran conjugates (WPI-D). The results of the extent of glycation (EG) and sodium dodecyl sulfate-polyacrylamide gel electrophoresis confirmed the formation of WPI-D. Circular dichroism (CD), Fourier transform infrared spectrum, and fluorescence spectroscopy indicated that the molecular structure of WPI was changed after glycosylation-the β-sheet content was decreased and the tryptophan content was increased. The emulsifying properties and the ability to encapsulate β-carotene of WPI-D were improved compared with WPI (P < 0.05). When the reaction temperature was 70 and 80 °C, the EG and the ability to encapsulate β-carotene of WPI-D were better (P < 0.05), which was related to protein unfolding. However, due to the polymerization between the WPI molecules, the emulsion activity index of WPI-D and the ability to encapsulate β-carotene were lowered at 90 °C (P < 0.05). Therefore, the glycosylation reaction can change the molecular structure and functional properties of WPI; the emulsifying properties and the ability to encapsulate β-carotene of WPI-D can be changed by controlling the reaction temperature of glycosylation. PRACTICAL APPLICATION: The glycosylation reaction can change the molecular structure and functional properties of Whey protein isolate; the emulsifying properties and the ability to encapsulate β-carotene of WPI-dextran conjugates can be changed by controlling the reaction temperature of glycosylation.
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Affiliation(s)
- Chunyu Xi
- College of Food Science and Engineering, Jilin University, Changchun, 130062, P. R. China
| | - Naixin Kang
- College of Food Science and Engineering, Jilin University, Changchun, 130062, P. R. China
| | - Changhui Zhao
- College of Food Science and Engineering, Jilin University, Changchun, 130062, P. R. China
| | - Hongxin Song
- College of Food Science and Engineering, Jilin University, Changchun, 130062, P. R. China
| | - Yujia Liu
- College of Food Science and Engineering, Jilin University, Changchun, 130062, P. R. China
| | - Tiehua Zhang
- College of Food Science and Engineering, Jilin University, Changchun, 130062, P. R. China
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Xu D, Li L, Wu Y, Zhang X, Wu M, Li Y, Gai Z, Li B, Zhao D, Li C. Influence of ultrasound pretreatment on the subsequent glycation of dietary proteins. ULTRASONICS SONOCHEMISTRY 2020; 63:104910. [PMID: 31945554 DOI: 10.1016/j.ultsonch.2019.104910] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/03/2019] [Revised: 11/07/2019] [Accepted: 11/26/2019] [Indexed: 06/10/2023]
Abstract
The influence of ultrasound treatment on the subsequent glycation process of proteins is controversial. Glycation behaviors of bovine serum albumin (BSA), β-lactoglobulin (β-Lg) and β-casein (β-CN) after ultrasound pretreatment (UP) were compared by both evaluating glycation kinetics and analyzing structural changes of proteins. UP resulted in both unfolding and aggregation behavior in protein samples, which altered the accessibility of the Lys and Arg. Five cycles of UP up-regulated the glycation degree of BSA and β-Lg, possibly due to the unfolding behavior induced by UP, which exposed additional glycation sites. In contrast, 30 cycles of UP induced a dramatic increase (by 97.9 nm) in particle size of BSA, thus burying portions of glycation sites and suppressing the glycation process. Notably, UP had minimal influence on glycation kinetics of β-CN, due to its intrinsic disordered structure. Based on proteomics analysis, the preference of Lys and Arg during glycation was found to be changed by UP in BSA and β-Lg. Four, 3 and 3 unique carboxyethylated lysine residues were identified in glycated BSA after 0, 5 and 30 cycles of UP, respectively. This study suggests that the protein glycation can be affected by UP, depending on the ultrasonication duration and native structure of the protein.
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Affiliation(s)
- Dan Xu
- College of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, 381 Wushan Road, Tianhe District, Guangzhou 510640, China
| | - Lin Li
- College of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, 381 Wushan Road, Tianhe District, Guangzhou 510640, China; School of Chemical Engineering and Energy Technology, Dongguan University of Technology, College Road 1, Dongguan 523808, China
| | - Yi Wu
- College of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, 381 Wushan Road, Tianhe District, Guangzhou 510640, China
| | - Xia Zhang
- College of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, 381 Wushan Road, Tianhe District, Guangzhou 510640, China
| | - Ming Wu
- College of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, 381 Wushan Road, Tianhe District, Guangzhou 510640, China
| | - Yuting Li
- School of Chemical Engineering and Energy Technology, Dongguan University of Technology, College Road 1, Dongguan 523808, China
| | - Zuoqi Gai
- College of Life Science and Engineering, Foshan University, Foshan 528231, China
| | - Bing Li
- College of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, 381 Wushan Road, Tianhe District, Guangzhou 510640, China.
| | - Di Zhao
- Key Laboratory of Meat Processing and Quality Control, MOE, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Key Laboratory of Meat Products Processing, MOA, Nanjing Agricultural University, Nanjing 210095, China.
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, MOE, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Key Laboratory of Meat Products Processing, MOA, Nanjing Agricultural University, Nanjing 210095, China
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Liu G, Li W, Qin X, Zhong Q. Pickering emulsions stabilized by amphiphilic anisotropic nanofibrils of glycated whey proteins. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105503] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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21
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Wang C, Li L, Zhang Q, Raheem D, Qin W, Wu D, Hu B, Yang W, Dong H, Vasanthan T, Zhang Q. Incorporation of High-Speed Shearing in the Fabrication of Whole Soybean Curd: Effects on Aggregation Behaviors and Microstructures. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02417-w] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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22
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Comparison of ovalbumin glycation by microwave irradiation and conventional heating. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108560] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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23
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Physicochemical and functional properties of proteins extracted from three microalgal species. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.05.025] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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24
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Waglay A, Achouri A, Karboune S, Zareifard MR, L'Hocine L. Pilot plant extraction of potato proteins and their structural and functional properties. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108275] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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25
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Chen W, Ma X, Wang W, Lv R, Guo M, Ding T, Ye X, Miao S, Liu D. Preparation of modified whey protein isolate with gum acacia by ultrasound maillard reaction. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.10.030] [Citation(s) in RCA: 62] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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26
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Zhang G, Li Y, Song T, Bao M, Li Y, Li X. Improvement in emulsifying properties of whey protein–Rhamnolipid conjugates through short-time heat treatment. Colloids Surf B Biointerfaces 2019; 181:688-695. [DOI: 10.1016/j.colsurfb.2019.06.015] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2019] [Revised: 05/28/2019] [Accepted: 06/06/2019] [Indexed: 01/17/2023]
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27
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Emulsifying properties of glycation or glycation-heat modified egg white protein. Food Res Int 2019; 119:227-235. [DOI: 10.1016/j.foodres.2019.01.047] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2018] [Revised: 01/17/2019] [Accepted: 01/20/2019] [Indexed: 12/18/2022]
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28
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Physicochemical, conformational properties and ACE-inhibitory activity of peanut protein marinated by aged vinegar. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.058] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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29
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Xu W, Zhao XH. Structure and property changes of the soy protein isolate glycated with maltose in an ionic liquid through the Maillard reaction. Food Funct 2019; 10:1948-1957. [DOI: 10.1039/c9fo00096h] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
An ionic liquid is verified to enhance maltose-glycation and property changes of soy protein isolate through two chemical mechanisms.
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Affiliation(s)
- Wei Xu
- Key Laboratory of Dairy Science
- Ministry of Education
- Northeast Agricultural University
- 150030 Harbin
- PR China
| | - Xin-Huai Zhao
- Key Laboratory of Dairy Science
- Ministry of Education
- Northeast Agricultural University
- 150030 Harbin
- PR China
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30
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Xu W, Zhao XH. Structure and property changes of the maltose-glycated caseinate prepared through the Maillard reaction in an ionic liquid medium. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.10.021] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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31
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Peng XQ, Xu YT, Liu TX, Tang CH. Molecular Mechanism for Improving Emulsification Efficiency of Soy Glycinin by Glycation with Soy Soluble Polysaccharide. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:12316-12326. [PMID: 30372068 DOI: 10.1021/acs.jafc.8b03398] [Citation(s) in RCA: 48] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Glycation with carbohydrates has been considered to be an effective strategy to improve the emulsifying properties of plant storage globulins, but the knowledge is inconsistent and even contradictory. This work reported that the glycation with soy soluble polysaccharide (SSPS) progressively improved the emulsification efficiency of soy glycinin (SG) in a degree-of-glycation (DG)-dependent manner. The glycation occurred in both the acidic (A) and basic (B) polypeptides to a similar extent. The physicochemical and structural properties of glycated SG samples with different DG values of 0-35% were characterized. The emulsifying properties of unglycated and glycated SG were performed on the emulsions at an oil fraction of 0.3 and a protein concentration in the aqueous phase, produced using microfluidization as the emusification process. The glycation with increasing the DG led to a progressive decrease in solubility and surface hydrophobicity but remarkably increased the magnitude of ζ-potential. Dynamic latter scattering and spectroscopic results showed that the glycation resulted in a gradual dissociation of the 11S-form SG at the quaternary level (into different [AB] subunits), in a DG-dependent way, while their tertiary ([AB] subunits) and secondary structure were slightly affected. Besides the emulsification efficiency, the glycation progressively accelerated the droplet flocculation and facilitated the adsorption of the proteins at the interface and formation of bridged emulsions. The results demonstrated that the improvement of the emulsification efficiency of SG by the glycation with SSPS was largely attributed to the enhanced conformation flexibility at the [AB] subunit level as well as facilitated formation of bridged emulsions. It was also confirmed that once the glycated SG adsorbed at the interface, it would readily dissociated into subunits; the dissociated [AB] subunits exhibited an outstanding Pickering stabilization. The findings would be of importance for providing new knowledge about the molecular mechanism for the modification of emulsifying properties of oligomeric globulins by the glycation with polysaccharides.
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Affiliation(s)
- Xiu-Qing Peng
- Department of Food Science and Technology , South China University of Technology , Guangzhou 510640 , P. R. China
| | - Yan-Teng Xu
- Department of Food Science and Technology , South China University of Technology , Guangzhou 510640 , P. R. China
| | - Tong-Xun Liu
- Department of Food Science and Technology , South China University of Technology , Guangzhou 510640 , P. R. China
| | - Chuan-He Tang
- Department of Food Science and Technology , South China University of Technology , Guangzhou 510640 , P. R. China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health , Beijing Technology and Business University (BTBU) , Beijing 100048 , P. R. China
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32
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Application of Glycation in Regulating the Heat-Induced Nanoparticles of Egg White Protein. NANOMATERIALS 2018; 8:nano8110943. [PMID: 30445790 PMCID: PMC6266673 DOI: 10.3390/nano8110943] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/24/2018] [Revised: 11/13/2018] [Accepted: 11/14/2018] [Indexed: 12/18/2022]
Abstract
Due to the poor thermal stability of egg white protein (EWP), important challenges remain regarding preparation of nanoparticles for EWP above the denaturation temperature at neutral conditions. In this study, nanoparticles were fabricated from conjugates of EWP and isomalto-oligosaccharide (IMO) after heating at 90 °C for 30 min. Meanwhile, the effects of protein concentration, temperature, pH, ionic strength and degree of glycation (DG) on the formation of nanoparticles from IMO-EWP were investigated. To further reveal the formation mechanism of the nanoparticles, structures, thermal denaturation properties and surface properties were compared between EWP and IMO-EWP conjugates. Furthermore, the emulsifying activity index (EAI) and the emulsifying stability index (ESI) of nanoparticles were determined. The results indicated that glycation enhanced thermal stability and net surface charge of EWP due to changes in the EWP structure. The thermal aggregation of EWP was inhibited significantly by glycation, and enhanced with a higher degree of glycation. Meanwhile, the nanoparticles (<200 nm in size) were obtained at pH 3.0, 7.0 and 9.0 in the presence of NaCl. The increased thermal stability and surface net negative charge after glycation contributed to the inhibition. The EAI and ESI of nanoparticles were increased nearly 3-fold and 2-fold respectively, as compared to unheated EWP.
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33
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Liao ZW, Ye YH, Wang H, Chen Y, Sha XM, Zhang L, Huang T, Hu YM, Tu ZC. The Mechanism of Decreased IgG/IgE-Binding of Ovalbumin by Preheating Treatment Combined with Glycation Identified by Liquid Chromatography and High-Resolution Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:10693-10702. [PMID: 30252462 DOI: 10.1021/acs.jafc.8b04165] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Ovalbumin is one of the most important sensitizing ingredients in allergens of egg albumin, which restricts the application of egg in the field of food processing. Previous research has indicated that glycation could cause the protein to partially expand, which may bring about the destruction of the structural IgG and IgE epitopes and induce the decline of the IgG- and IgE-binding ability of ovalbumin. In this research, the effect of a preheating treatment integrated with glycation on the IgG- and IgE-binding capability and the conformation changes of ovalbumin was studied by detecting the glycated sites and the values of degree of substitution per peptide (DSP) by liquid chromatography and high-resolution mass spectrometry (LC-HRMS). Interestingly, we found that a glycation site (K227) attached by two ribose molecules was detected in glycated ovalbumin with preheating treatment. In addition, a new glycation site (K323) appeared in G-60. The results displayed that preheating treament could strengthen the changes in the secondary and tertiary structure of ovalbumin by enhancing glycation and further reduce the IgG/IgE-binding ability by integrating with glycation because of the cover of IgG and IgE epitopes. Therefore, preheating treatment integrated with glycation may offer a way for ovalbumin to reduce sensitization.
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Affiliation(s)
- Zi-Wei Liao
- State Key Laboratory of Food Science and Technology , Nanchang University , Nanchang , Jiangxi 330047 , China
| | - Yun-Hua Ye
- Engineering Research Center for Freshwater Fish High-Value Utilization of Jiangxi Province, College of Life Science , Jiangxi Normal University , Nanchang , Jiangxi 330022 , China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology , Nanchang University , Nanchang , Jiangxi 330047 , China
| | - Yang Chen
- State Key Laboratory of Food Science and Technology , Nanchang University , Nanchang , Jiangxi 330047 , China
| | - Xiao-Mei Sha
- Engineering Research Center for Freshwater Fish High-Value Utilization of Jiangxi Province, College of Life Science , Jiangxi Normal University , Nanchang , Jiangxi 330022 , China
| | - Lu Zhang
- Engineering Research Center for Freshwater Fish High-Value Utilization of Jiangxi Province, College of Life Science , Jiangxi Normal University , Nanchang , Jiangxi 330022 , China
| | - Tao Huang
- State Key Laboratory of Food Science and Technology , Nanchang University , Nanchang , Jiangxi 330047 , China
| | - Yue-Ming Hu
- State Key Laboratory of Food Science and Technology , Nanchang University , Nanchang , Jiangxi 330047 , China
| | - Zong-Cai Tu
- State Key Laboratory of Food Science and Technology , Nanchang University , Nanchang , Jiangxi 330047 , China
- Engineering Research Center for Freshwater Fish High-Value Utilization of Jiangxi Province, College of Life Science , Jiangxi Normal University , Nanchang , Jiangxi 330022 , China
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34
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Sonu KS, Mann B, Sharma R, Kumar R, Singh R. Physico-chemical and antimicrobial properties of d-limonene oil nanoemulsion stabilized by whey protein-maltodextrin conjugates. Journal of Food Science and Technology 2018; 55:2749-2757. [PMID: 30042591 DOI: 10.1007/s13197-018-3198-7] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/18/2018] [Accepted: 05/09/2018] [Indexed: 11/28/2022]
Abstract
In the present investigation d-limonene oil (4-isopropenyl-1-methylcyclohexene) was encapsulated by ultra-sonication method using whey protein (WP)-maltodextrin (MD) conjugates as coating material and their characterization was done with respect to physico-chemical and antimicrobial properties. Antimicrobial activity of limonene oil (LO) nanoemulsion and bulk LO dissolved in dimethyl sulphoxide (DMSO) were assessed by agar well diffusion method. Stable formulation of d-limonene oil nanoemulsion [5.0% LO + 9.0% WP-MD (1:2 w/w) conjugate] had shown mean particle size, zeta potential and poly dispersity index of 116.60 ± 5.30 nm, - 19.64 ± 0.23 mV and 0.205 ± 0.02 respectively. LO nanoemulsion were stable to different food processing conditions like heat treatments, ionic strength (0.1-1.0 M) and pH (3.0-7.0). LO nanoemulsion was stable for 15 days at 25 °C and it had shown particle size of 332.20 ± 5.40 nm at 15th day. It was observed that minimum inhibitory concentration (MIC) of both LO nanoemulsion and bulk LO dissolved in DMSO were at 12.50 µl/ml against Bacillus cereus (ATCC 14459), Escherichia coli (ATCC 25922), Enterococcus faecalis (NCDC 115) and Salmonella typhi (NCDC 6017). Since d-limonene has been considered to be a safer alternative compared to synthetic antimicrobial food additives, the present investigation will be helpful in developing a more effective antimicrobial system for the production and preservation of foods.
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Affiliation(s)
- K S Sonu
- Dairy Chemistry Division, NDRI, Karnal, Haryana 132001 India
| | - Bimlesh Mann
- Dairy Chemistry Division, NDRI, Karnal, Haryana 132001 India
| | - Rajan Sharma
- Dairy Chemistry Division, NDRI, Karnal, Haryana 132001 India
| | - Rajesh Kumar
- Dairy Chemistry Division, NDRI, Karnal, Haryana 132001 India
| | - Richa Singh
- Dairy Chemistry Division, NDRI, Karnal, Haryana 132001 India
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Protein-Based Bioproducts. PLANT BIOPRODUCTS 2018. [PMCID: PMC7121387 DOI: 10.1007/978-1-4939-8616-3_9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Plant proteins can be used for the production of a variety of bioproducts, including films and coatings, adhesives, fibres and pharmaceuticals. Proteins derived from plant production systems have many advantages: they are safe, low-cost and rapidly deployable, allow for simple product storage and result in proteins that are properly folded, assembled and post-translationally modified. While plant-derived protein-based products are natural, renewable, biodegradable and environmentally friendly, they tend to be lower in strength and elasticity than their corresponding synthetic products. Current research in this area is focused on overcoming challenges in plant production platforms related to yield, purification, regulatory approval and customer acceptance.
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36
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Liu J, Luo Y, Gu S, Xu Q, Zhang J, Zhao P, Ding Y. Physicochemical, conformational and functional properties of silver carp myosin glycated with konjac oligo-glucomannan: Implications for structure-function relationships. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.05.040] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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37
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Ribéreau S, Aryee ANA, Tanvier S, Han J, Boye JI. Composition, digestibility, and functional properties of yellow pea as affected by processing. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13375] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Sabine Ribéreau
- Food Research and Development Centre; 3600 Casavant Blvd. W. St. Hyacinthe, Québec J2S 8E3, Canada
| | - Alberta N. A. Aryee
- Food Research and Development Centre; 3600 Casavant Blvd. W. St. Hyacinthe, Québec J2S 8E3, Canada
- Verschuren Centre for Sustainability in Energy and the Environment; Cape Breton University; 1250 Grand Lake Rd. Sydney Nova Scotia B1P 6L2, Canada
| | - Siriane Tanvier
- Food Research and Development Centre; 3600 Casavant Blvd. W. St. Hyacinthe, Québec J2S 8E3, Canada
- Département Génie Biologique, Spécialisation dans les industries alimentaires et biologiques; Institut Universitaire de Technologie Créteil-Vitry; Créteil Cedex 94010, France
| | - Jay Han
- Alberta Agriculture and Rural Development; Food Processing Development Centre; 6309 - 45 Street Leduc AB T9E 7C5, Canada
| | - Joyce I. Boye
- Summerland Research and Development Centre; 4200 Highway 97 South, PO Box 5000, Summerland, British Columbia V0H 1Z0
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38
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Tang CH. Emulsifying properties of soy proteins: A critical review with emphasis on the role of conformational flexibility. Crit Rev Food Sci Nutr 2017; 57:2636-2679. [DOI: 10.1080/10408398.2015.1067594] [Citation(s) in RCA: 139] [Impact Index Per Article: 19.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Chuan-He Tang
- Department of Food Science and Technology, South China University of Technology, Guangzhou, China
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39
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Zhao CB, Zhou LY, Liu JY, Zhang Y, Chen Y, Wu F. Effect of ultrasonic pretreatment on physicochemical characteristics and rheological properties of soy protein/sugar Maillard reaction products. Journal of Food Science and Technology 2016; 53:2342-51. [PMID: 27407200 DOI: 10.1007/s13197-016-2206-z] [Citation(s) in RCA: 68] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/07/2016] [Accepted: 03/14/2016] [Indexed: 12/01/2022]
Abstract
Maillard reaction products (MRPs) of soybean protein isolate (SPI) and sugars (glucose and maltose) were prepared by heating in the aqueous dispersion at 95 °C for 15 min with ultrasonic pretreatment (ultrasonic power of 200 W) for 20 min. Effect of ultrasonic pretreatment on physicochemical characteristics and rheological properties of SPI/sugar MRPs was investigated. SPI/sugar MRPs prepared with ultrasonic pretreatment had higher degree of glycation (DG), lower browning and less compact tertiary conformation than that with non-ultrasonic pretreatment. Surface hydrophobicity (H0), particle size and rheological properties were measured by fluorescence spectrophotometry, laser particle size analysis and dynamic oscillatory rheometry, respectively. Glycation reduced H0 and particle size as well as weaken the gel network formed by the acidification of GDL. However, ultrasound increased H0 and decreased particle size. This is desirable for the formation of acid-induced gel structure. The ultrasonic pretreatments reduced/eliminate the weakening effect of glycation on the gel network of SPI/sugar MRPs, and even improved the gel properties.
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Affiliation(s)
- Cheng-Bin Zhao
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030 China
| | - Lin-Yi Zhou
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030 China
| | - Jin-Yang Liu
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030 China
| | - Yao Zhang
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030 China
| | - Yang Chen
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030 China
| | - Fei Wu
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030 China
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40
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Campbell L, Euston SR, Ahmed MA. Effect of addition of thermally modified cowpea protein on sensory acceptability and textural properties of wheat bread and sponge cake. Food Chem 2015; 194:1230-7. [PMID: 26471676 DOI: 10.1016/j.foodchem.2015.09.002] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2015] [Revised: 08/31/2015] [Accepted: 09/01/2015] [Indexed: 10/23/2022]
Abstract
This paper investigates the sensory acceptability and textural properties of leavened wheat bread and sponge cake fortified with cow protein isolates that had been denatured and glycated by thermal treatment. Defatted cowpea flour was prepared from cow pea beans and the protein isolate was prepared (CPI) and thermally denatured (DCPI). To prepare glycated cowpea protein isolate (GCPI) the cowpea flour slurry was heat treated before isolation of the protein. CPI was more susceptible to thermal denaturation than GCPI as determined by turbidity and sulphydryl groups resulting in greater loss of solubility. This is attributed to the higher glycation degree and higher carbohydrate content of GCPI as demonstrated by glycoprotein staining of SDS PAGE gels. Water absorption of bread dough was significantly enhanced by DCPI and to a larger extent GCPI compared to the control, resulting in softer texture. CPI resulted in significantly increased crumb hardness in baked bread than the control whereas DCPI or GCPI resulted in significantly softer crumb. Bread fortified with 4% DCPI or GCPI was similar to control as regards sensory and textural properties whereas 4% CPI was significantly different, limiting its inclusion level to 2%. There was a trend for higher sensory acceptability scores for GCPI containing bread compared DCPI. Whole egg was replaced by 20% by GCPI (3.5%) in sponge cake without affecting the sensory acceptability, whereas CPI and DCPI supplemented cakes were significantly different than the control.
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Affiliation(s)
- Lydia Campbell
- School of Life Sciences, Heriot-Watt University, Edinburgh EH14 4AS, Scotland, United Kingdom.
| | - Stephen R Euston
- School of Life Sciences, Heriot-Watt University, Edinburgh EH14 4AS, Scotland, United Kingdom
| | - Mohamed A Ahmed
- Department of Food Technology, Faculty of Engineering and Technology, Sebha University, P.O. Box 18758, Sebha, Libya
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Wang T, Tan Z, Sun Z. Low immunoreactive glycated soybean antigen proteins production: system-wide analysis of their immunogenicityin vitroandin vivo. FOOD AGR IMMUNOL 2015. [DOI: 10.1080/09540105.2015.1010074] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022] Open
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42
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Horax R, Hettiarachchy N, Chen P. Characteristics and Functionality Enhancement by Glycosylation of Bitter Melon (Momordica charantia) Seed Protein. J Food Sci 2014; 79:C2215-21. [DOI: 10.1111/1750-3841.12680] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2014] [Accepted: 09/07/2014] [Indexed: 11/28/2022]
Affiliation(s)
- Ronny Horax
- Authors Ronny Horax and Navam Hettiarachchy are with Dept. of Food Science; Uni. of Arkansas; 2650 North Young Avenue; Fayetteville, AR 72704 U.S.A
| | - Navam Hettiarachchy
- Authors Ronny Horax and Navam Hettiarachchy are with Dept. of Food Science; Uni. of Arkansas; 2650 North Young Avenue; Fayetteville, AR 72704 U.S.A
| | - Pengyin Chen
- Dept. of Crop; Soil, and Environmental Sciences; Univ. of Arkansas; 115 Plant Sciences Building; Fayetteville, AR 72701 U.S.A
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43
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Influence of glycation extent on the physicochemical and gelling properties of soybean β-conglycinin. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-014-2339-0] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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44
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Effect of Maillard reaction conditions on the degree of glycation and functional properties of whey protein isolate – Maltodextrin conjugates. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.11.006] [Citation(s) in RCA: 147] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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45
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Wang W, Zhong Q. Properties of whey protein–maltodextrin conjugates as impacted by powder acidity during the Maillard reaction. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.11.018] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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46
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Zhang Y, Yang R, Zhao W, Hua X, Zhang W. Physicochemical and emulsifying properties of protein extracted from soybean meal assisted by steam flash-explosion. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2014.03.009] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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47
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Effects of maltodextrin glycosylation following limited enzymatic hydrolysis on the functional and conformational properties of soybean protein isolate. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-014-2164-5] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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48
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Wang T, Qin GX, Sun ZW, Zhao Y. Advances of research on glycinin and β-conglycinin: a review of two major soybean allergenic proteins. Crit Rev Food Sci Nutr 2014; 54:850-62. [PMID: 24499064 DOI: 10.1080/10408398.2011.613534] [Citation(s) in RCA: 70] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
Being an important crop, soybean is widely used in the world and plays a vital role in human and animal nutrition. However, it contains several antinutritional factors (ANFs) including soybean agglutinin, soybean protease inhibitors, soybean allergenic proteins, etc., that may result in poor food utilization, decreased growth performance, and even disease. Among these ANFs, soybean allergenic proteins can lead to allergic reactions in human and animals, which has become a public problem all over the world, but our knowledge on it is still inadequate. This paper aims to provide an update on the characteristics, detection or exploration methods, and in vivo research models of soybean allergenic proteins; especially glycinin and β-conglycinin are deeply discussed. Through this review, we may have a better understanding on the advances of research on these two soybean allergenic proteins. Besides, the ingredient processing used to reduce the allergenicity of soybean is also reviewed.
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Affiliation(s)
- Tao Wang
- a College of Animal Science and Technology , Jilin Agricultural University , Changchun , 130118 , P. R. China
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49
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Shevkani K, Singh N, Rana JC, Kaur A. Relationship between physicochemical and functional properties of amaranth (Amaranthus hypochondriacus) protein isolates. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12335] [Citation(s) in RCA: 77] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Khetan Shevkani
- Department of Food Science and Technology; Guru Nanak Dev University; Amritsar 143005 Punjab India
| | - Narpinder Singh
- Department of Food Science and Technology; Guru Nanak Dev University; Amritsar 143005 Punjab India
| | - Jai Chand Rana
- National Bureau of Plant Genetics Resources; Shimla 171004 India
| | - Amritpal Kaur
- Department of Food Science and Technology; Guru Nanak Dev University; Amritsar 143005 Punjab India
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Li XR, Tang CH. Influence of glycation on microencapsulating properties of soy protein isolate-lactose blends. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:2715-2722. [PMID: 23606043 DOI: 10.1002/jsfa.6090] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/03/2012] [Revised: 11/15/2012] [Accepted: 02/04/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND There is increasing interest in developing encapsulating materials from vegetable proteins as an abundant alternative for animal proteins or petroleum-derived polymers. Relationships between emulsifying and microencapsulating properties of soy protein isolate or blends with carbohydrates have not been well characterised. The influence of glycation between soy protein isolate and lactose prior to emulsification on the emulsifying and microencapsulation properties of their blends was investigated in this work. RESULTS Analysis of the emulsion characteristics indicated that the glycation resulted in a decreased size of emulsion droplets, enhanced emulsion stability, and decreased apparent viscosity, suggesting improvement of emulsifying properties. In the spray-dried emulsions, the treatment with increasing degree of glycation from 0 to 13% progressively increased the retention efficiency from 96.4 to 98.3%. The glycation with an appropriate degree of glycation significantly decreased mean droplet size of the reconstituted emulsions, and increased the dissolution rate and capacity. However, the storage stability of the powders at 75% relative humidity was decreased by the glycation, though to a limited extent. CONCLUSION Glycation improves the encapsulation efficiency, redispersion and dissolution properties of soy protein isolate-lactose blends, but slightly accelerated the storage instability of the spray-dried emulsions. The improvement of microencapsulation properties has been related to that of the emulsifying properties.
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Affiliation(s)
- Xin-Rong Li
- Department of Food Science and Technology and KLGPNPS, South China University of Technology, Guangzhou, 510640, People's Republic of China
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