|
1
|
Huang Z, Wang Y, McClements DJ, Dong R, Wang Y, Wang Q, Liu H, Yu Q, Xie J, Chen Y. Investigation of the interaction mechanism of citrus pectin-polyphenol-protein complex. Food Chem 2025; 468:142419. [PMID: 39700817 DOI: 10.1016/j.foodchem.2024.142419] [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: 08/20/2024] [Revised: 12/03/2024] [Accepted: 12/08/2024] [Indexed: 12/21/2024]
Abstract
Citrus pectin is an anionic polysaccharide in citrus, which may improve the stability of citrus juices. This study investigated the influence of citrus pectin on the stability of protein-polyphenol complexes in the citrus juice model system and its interaction mechanism by multispectral and molecular dynamics (MD) simulations. Dynamic light scattering (DLS) and differential scanning calorimetry (DSC) showed that the citrus pectin-proanthocyanidin-zein complex improved the model citrus juices' cloud and thermal stability. Molecular dynamics (MD) simulations suggested that both pectin and proanthocyanidin bound to the U-shaped cavity of the zein molecules. Electrostatic and van der Waals forces were predominant in citrus pectin-zein. In contrast, van der Waals forces predominantly drove in proanthocyanidin-zein. This study indicated that citrus pectin could stabilize juice by delaying the onset of protein-polyphenol haze formation, which may provide new strategies for improving the quality, stability, and nutritional profile of fruit juice systems.
Collapse
Affiliation(s)
- Ziyan Huang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Yuting Wang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
| | | | - Ruihong Dong
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Yu Wang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Qin Wang
- College of Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510000, China
| | - Huifan Liu
- College of Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510000, China
| | - Qiang Yu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Yi Chen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
| |
Collapse
|
|
2
|
Li Y, Zhang W, Jiang Y, Devahastin S, Hu X, Song Z, Yi J. Inactivation mechanisms on pectin methylesterase by high pressure processing combined with its recombinant inhibitor. Food Chem 2024; 446:138806. [PMID: 38402767 DOI: 10.1016/j.foodchem.2024.138806] [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: 12/20/2023] [Revised: 02/18/2024] [Accepted: 02/18/2024] [Indexed: 02/27/2024]
Abstract
High pressure processing (HPP) juice often experiences cloud loss during storage, caused by the activity of pectin methylesterase (PME). The combination of HPP with natural pectin methylesterase inhibitor (PMEI) could improve juice stability. However, extracting natural PMEI is challenging. Gene recombination technology offers a solution by efficiently expressing recombinant PMEI from Escherichia coli and Pichia pastoris. Experimental and molecular dynamics simulation were conducted to investigate changes in activity, structure, and interaction of PME and recombinant PMEI during HPP. The results showed PME retained high residual activity, while PMEI demonstrated superior pressure resistance. Under HPP, PMEI's structure remained stable, while the N-terminus of PME's α-helix became unstable. Additionally, the helix at the junction with the PME/PMEI complex changed, thereby affecting its binding. Furthermore, PMEI competed with pectin for active sites on PME, elucidating. The potential mechanism of PME inactivation through the synergistic effects of HPP and PMEI.
Collapse
Affiliation(s)
- Yantong Li
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China; International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, China; Yunnan Key Laboratory for Food Advanced Manufacturing, 650500, Kunming, China
| | - Wanzhen Zhang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China; International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, China; Yunnan Key Laboratory for Food Advanced Manufacturing, 650500, Kunming, China
| | - Yongli Jiang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China; International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, China; Yunnan Key Laboratory for Food Advanced Manufacturing, 650500, Kunming, China
| | - Sakamon Devahastin
- International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, China; Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, Tungkru, Bangkok 10140, Thailand
| | - Xiaosong Hu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Zibo Song
- Yunnan Maoduoli Group Food Co., Ltd., 653100 Yuxi, Yunnan, China; Yunnan Provincial Key Laboratory of Applied Technology for Special Forest Fruits, 653100 Yuxi, Yunnan, China
| | - Junjie Yi
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China; International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, China; Yunnan Key Laboratory for Food Advanced Manufacturing, 650500, Kunming, China; Yunnan Maoduoli Group Food Co., Ltd., 653100 Yuxi, Yunnan, China.
| |
Collapse
|
|
3
|
Zhang Z, Zhang M, Gao Z, Cheng Y, Yang X, Mu S, Qu K. Effect of Dynamic High-Pressure Microfluidization on the Quality of Not-from-Concentrate Cucumber Juice. Foods 2024; 13:2125. [PMID: 38998631 PMCID: PMC11241305 DOI: 10.3390/foods13132125] [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: 06/11/2024] [Revised: 06/21/2024] [Accepted: 07/01/2024] [Indexed: 07/14/2024] Open
Abstract
The effects of dynamic high-pressure microfluidization (DHPM at 400 MPa) and heat treatment (HT) on the microbial inactivation, quality parameters, and flavor components of not-from-concentrate (NFC) cucumber juice were investigated. Total aerobic bacteria, yeasts and molds were not detected in the 400 MPa-treated cucumber juice. Total phenolic content increased by 16.2% in the 400 MPa-treated cucumber juice compared to the control check (CK). The significant reduction in pulp particle size (volume peak decreasing from 100-1000 μm to 10-100 μm) and viscosity increased the stability of the cucumber juice while decreasing the fluid resistance during processing. HT decreased the ascorbic acid content by 25.9% (p < 0.05), while the decrease in ascorbic acid content was not significant after 400 MPa treatment. A total of 59 volatile aroma substances were identified by gas chromatography-ion mobility spectrometry (GC-IMS), and a variety of characteristic aroma substances (i.e., valeraldehyde, (E)-2-hexenal, (E)-2-nonenal, and (E,Z)-2,6-nonadienal, among others) were retained after treatment with 400 MPa. In this study, DHPM technology was innovatively applied to cucumber juice processing with the aim of providing a continuous non-thermal processing technology for the industrial production of cucumber juice. Our results provide a theoretical basis for the application of DHPM technology in cucumber juice production.
Collapse
Affiliation(s)
- Zhiwei Zhang
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (M.Z.); (Z.G.); (Y.C.); (X.Y.); (S.M.); (K.Q.)
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Meiyue Zhang
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (M.Z.); (Z.G.); (Y.C.); (X.Y.); (S.M.); (K.Q.)
| | - Zhenhong Gao
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (M.Z.); (Z.G.); (Y.C.); (X.Y.); (S.M.); (K.Q.)
| | - Yuying Cheng
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (M.Z.); (Z.G.); (Y.C.); (X.Y.); (S.M.); (K.Q.)
| | - Xinyi Yang
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (M.Z.); (Z.G.); (Y.C.); (X.Y.); (S.M.); (K.Q.)
| | - Shuaixue Mu
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (M.Z.); (Z.G.); (Y.C.); (X.Y.); (S.M.); (K.Q.)
| | - Kunsheng Qu
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (M.Z.); (Z.G.); (Y.C.); (X.Y.); (S.M.); (K.Q.)
| |
Collapse
|