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Sobhy R, Morsy OM, Öz F, Abbas W, Khalifa I. Effect of sono-pre-texturization on β-lactoglobulin-anthocyanins energy appetizers. Int J Biol Macromol 2022. [DOI: 10.1016/j.ijbiomac.2022.09.280] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 09/26/2022] [Accepted: 09/29/2022] [Indexed: 11/05/2022]
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2
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Dyrda-Terniuk T, Sugajski M, Pryshchepa O, Śliwiak J, Buszewska-Forajta M, Pomastowski P, Buszewski B. The Study of Protein-Cyclitol Interactions. Int J Mol Sci 2022; 23:2940. [PMID: 35328362 DOI: 10.3390/ijms23062940] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2022] [Revised: 03/02/2022] [Accepted: 03/05/2022] [Indexed: 11/17/2022] Open
Abstract
Investigation of interactions between the target protein molecule and ligand allows for an understanding of the nature of the molecular recognition, functions, and biological activity of protein–ligand complexation. In the present work, non-specific interactions between a model protein (Bovine Serum Albumin) and four cyclitols were investigated. D-sorbitol and adonitol represent the group of linear-structure cyclitols, while shikimic acid and D-(–)-quinic acid have cyclic-structure molecules. Various analytical methods, including chromatographic analysis (HPLC-MS/MS), electrophoretic analysis (SDS-PAGE), spectroscopic analysis (spectrofluorimetry, Fourier transform infrared spectroscopy, and Raman spectroscopy), and isothermal titration calorimetry (ITC), were applied for the description of protein–cyclitol interactions. Additionally, computational calculations were performed to predict the possible binding places. Kinetic studies allowed us to clarify interaction mechanisms that may take place during BSA and cyclitol interaction. The results allow us, among other things, to evaluate the impact of the cyclitol’s structure on the character of its interactions with the protein.
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Khalifa I, Nawaz A, Sobhy R, Walyat N, Zou X, Farag MA, Li C. Recent Advances in Nutritious Appetizers: Characteristics, Formulas, Technical Attributes, and Health Benefits. Food Reviews International 2021. [DOI: 10.1080/87559129.2021.2013870] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Ibrahim Khalifa
- Food Technology Department, Faculty of Agriculture, Benha University, Benha, Egypt
| | - Asad Nawaz
- Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture/Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, China
| | - Remah Sobhy
- Department of Biochemistry, Faculty of Agriculture, Benha University, Egypt
| | - Noman Walyat
- Department of Food Science and Engineering, College of Ocean, Zhejiang University of Technology, China
| | - Xiaobo Zou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Mohamed A. Farag
- Pharmacognosy Department, Faculty of Pharmacy, Cairo University, Cairo, Egypt
| | - Chunmei Li
- College of Food Science and Technology, Huazhong Agricultural University/Key Laboratory of Environment Correlative Food Science, Ministry of Education, Wuhan, China
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Jiang Z, Wang K, Zhao X, Li J, Yu R, Fu R, He Y, Zhao P, Oh K, Hou J. High-protein nutrition bars: Hardening mechanisms and anti-hardening methods during storage. Food Control 2021; 127:108127. [DOI: 10.1016/j.foodcont.2021.108127] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Ding S, Yang J. The effects of sugar alcohols on rheological properties, functionalities, and texture in baked products – A review. Trends Food Sci Technol 2021; 111:670-9. [DOI: 10.1016/j.tifs.2021.03.009] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Yang Y, Zheng Z, Xiao Y, Zhang J, Zhou Y, Li X, Li S, Yu H. Cloning and Characterization of a Cold-adapted Chitosanase from Marine Bacterium Bacillus sp. BY01. Molecules 2019; 24:E3915. [PMID: 31671673 DOI: 10.3390/molecules24213915] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2019] [Revised: 10/27/2019] [Accepted: 10/29/2019] [Indexed: 12/17/2022] Open
Abstract
Chitosanase plays an important role in the production of chitooligosaccharides (CHOS), which possess various biological activities. Herein, a glycoside hydrolase (GH) family 46 chitosanase-encoding gene, csnB, was cloned from marine bacterium Bacillus sp. BY01 and heterologously expressed in Escherichia coli. The recombinant chitosanase, CsnB, was optimally active at 35 °C and pH 5.0. It was also revealed to be a cold-adapted enzyme, maintaining 39.5% and 40.4% of its maximum activity at 0 and 10 °C, respectively. Meanwhile, CsnB showed wide pH-stability within the range of pH 3.0 to 7.0. Then, an improved reaction condition was built to enhance its thermostability with a final glycerol volume concentration of 20%. Moreover, CsnB was determined to be an endo-type chitosanase, yielding chitosan disaccharides and trisaccharides as the main products. Overall, CsnB provides a new choice for enzymatic CHOS production.
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Chen X, Bhandari B, Zhou P. Insight into the effect of glycerol on stability of globular proteins in high protein model system. Food Chem 2019; 278:780-785. [DOI: 10.1016/j.foodchem.2018.11.117] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2018] [Revised: 11/24/2018] [Accepted: 11/26/2018] [Indexed: 11/24/2022]
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Khalifa I, Peng J, Jia Y, Li J, Zhu W, Yu-juan X, Li C. Anti-glycation and anti-hardening effects of microencapsulated mulberry polyphenols in high-protein-sugar ball models through binding with some glycation sites of whey proteins. Int J Biol Macromol 2019; 123:10-9. [DOI: 10.1016/j.ijbiomac.2018.11.016] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2018] [Revised: 11/02/2018] [Accepted: 11/03/2018] [Indexed: 11/18/2022]
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9
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Ding S, Peng B, Li Y, Yang J. Evaluation of specific volume, texture, thermal features, water mobility, and inhibitory effect of staling in wheat bread affected by maltitol. Food Chem 2019; 283:123-130. [PMID: 30722851 DOI: 10.1016/j.foodchem.2019.01.045] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2018] [Revised: 12/21/2018] [Accepted: 01/04/2019] [Indexed: 12/22/2022]
Abstract
The influence of maltitol on the physicochemical properties of wheat flour dough and bread were evaluated in terms of texture, thermal features, water mobility, and retrogradation kinetics. The presence of maltitol could slow down the fermentation rate of dough. Breads with 6% of maltitol exhibited lower hardness and chewiness, with a significant decrease of 42% and 31%, respectively (p < 0.05). The use of maltitol could remarkably enhance the gelatinization temperature (p < 0.05) that was confirmed by DSC tool. Through the approach of LF-NMR, the addition of maltitol could increase the mobility of immobilized water, further retarded bread staling. The k values from chewiness and total signal amplitude in breads with 2% and 4% levels of maltitol were smaller than the control, which was proven through kinetics of retrogradation analysis, revealing an overall retarding effect of maltitol in prevention of bread staling.
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Affiliation(s)
- Shiyong Ding
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
| | - Bo Peng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Youqian Li
- Uni-President China Holdings LTD, Shanghai 200051, China
| | - Jun Yang
- PepsiCo R&D, 7701 Legacy Drive, Plano, TX 75024, USA.
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Banach JC, Clark S, Lamsal BP. Particle Size of Milk Protein Concentrate Powder Affects the Texture of High-Protein Nutrition Bars During Storage. J Food Sci 2017; 82:913-921. [PMID: 28267879 DOI: 10.1111/1750-3841.13684] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2016] [Revised: 01/21/2017] [Accepted: 02/05/2017] [Indexed: 11/28/2022]
Abstract
Milk protein concentrate powder with 85% protein (MPC85) was jet-milled to give 2 particle size distributions (that is, JM-Coarse and JM-Fine) or freeze-dried (FD), in order to improve the functional properties of MPC85 for use in high-protein nutrition (HPN) bars. Volume-weighted mean diameter decreased from 86 μm to 49, 22, and 8 μm in FD, JM-Coarse, and JM-Fine, respectively (P < 0.05). The MPC85 powders modified by jet-milling and freeze-drying were significantly denser than the control MPC85 (P < 0.05). Volume of occluded air in the modified powders decreased (P < 0.05) by an order of magnitude, yet only FD possessed a lower volume of interstitial air (P < 0.05). Particle size reduction and freeze-drying MPC85 decreased its water holding capacity and improved its dispersibility by at least 20%. Contact angle measurements showed that these modifications increased initial hydrophobicity and did not improve wettability. HPN bars made from JM-Fine or FD were firmer by 40 or 17 N, respectively, than the control on day 0 (P < 0.05). HPN bar maximum compressive force increased by 38%, 33%, and 242% after 42 d at 32 °C when formulated with JM-Fine, FD, or control MPC85, respectively. HPN bars prepared with JM-Fine were less crumbly than those formulated with control or FD MPC85. Physically altering the particle structure of MPC85 improved its ability to plasticize within HPN bars and this improved their cohesiveness and textural stability.
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Affiliation(s)
- J C Banach
- Iowa State Univ., Food Science and Human Nutrition, 2312 Food Sciences Building, Ames, IA, 50011, U.S.A
| | - S Clark
- Iowa State Univ., Food Science and Human Nutrition, 2312 Food Sciences Building, Ames, IA, 50011, U.S.A
| | - B P Lamsal
- Iowa State Univ., Food Science and Human Nutrition, 2312 Food Sciences Building, Ames, IA, 50011, U.S.A
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Li J, Wu Y, Ma Y, Lu N, Regenstein JM, Zhou P. Effects of addition of hydrocolloids on the textural and structural properties of high-protein intermediate moisture food model systems containing sodium caseinate. Food Funct 2017; 8:2897-2904. [DOI: 10.1039/c7fo00570a] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
High-protein intermediate moisture food (HPIMF) containing sodium caseinate (NaCN) often gave a harder texture compared with that made from whey proteins or soy proteins, due to the aggregation of protein particles.
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Affiliation(s)
- J. Li
- State Key Laboratory of Food Science & Technology
- School of Food Science & Technology
- Jiangnan University
- Wuxi
- China
| | - Y. Wu
- State Key Laboratory of Food Science & Technology
- School of Food Science & Technology
- Jiangnan University
- Wuxi
- China
| | - Y. Ma
- State Key Laboratory of Food Science & Technology
- School of Food Science & Technology
- Jiangnan University
- Wuxi
- China
| | - N. Lu
- State Key Laboratory of Food Science & Technology
- School of Food Science & Technology
- Jiangnan University
- Wuxi
- China
| | | | - P. Zhou
- State Key Laboratory of Food Science & Technology
- School of Food Science & Technology
- Jiangnan University
- Wuxi
- China
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Montenegro-Nicolini M, Morales JO. Overview and Future Potential of Buccal Mucoadhesive Films as Drug Delivery Systems for Biologics. AAPS PharmSciTech 2017; 18:3-14. [PMID: 27084567 DOI: 10.1208/s12249-016-0525-z] [Citation(s) in RCA: 68] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2016] [Accepted: 03/29/2016] [Indexed: 12/13/2022] Open
Abstract
The main route of administration for drug products is the oral route, yet biologics are initially developed as injectables due to their limited stability through the gastrointestinal tract and solubility issues. In order to avoid injections, a myriad of investigations on alternative administration routes that can bypass enzymatic degradation and the first-pass effect are found in the literature. As an alternative site for biologics absorption, the buccal route presents with a number of advantages. The buccal mucosa is a barrier, providing protection to underlying tissue, but is more permeable than other alternative routes such as the skin. Buccal films are polymeric matrices designed to be mucoadhesive properties and usually formulated with permeability enhancers to improve bioavailability. Conventionally, buccal films for biologics are manufactured by solvent casting, yet recent developments have shown the potential of hot melt extrusion, and most recently ink jet printing as promising strategies. This review aims at depicting the field of biologics-loaded mucoadhesive films as buccal drug delivery systems. In light of the literature available, the buccal epithelium is a promising route for biologics administration, which is reflected in clinical trials currently in progress, looking forward to register and commercialize the first biologic product formulated as a buccal film.
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Sheng Z, Gu M, Hao W, Shen Y, Zhang W, Zheng L, Ai B, Zheng X, Xu Z. Physicochemical Changes and Glycation Reaction in Intermediate-Moisture Protein-Sugar Foods with and without Addition of Resveratrol during Storage. J Agric Food Chem 2016; 64:5093-5100. [PMID: 27218138 DOI: 10.1021/acs.jafc.6b00877] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
An intermediate-moisture food (IMF) model consisting of whey protein isolate and glucose and an IMF model fortified with resveratrol were used to study the effect of resveratrol on physicochemical changes and glycation of protein-sugar-rich foods during storage. The water activity (aw) of the storage was controlled at 0.75 or 0.56. The browning rate or hardness of fortified IMFs was significantly lower than that of IMFs after 45-day storage. The rate of Maillard reaction in the samples stored at aw 0.56 was higher than that of samples stored at aw 0.75. The fortified IMFs had lower levels of AGEs (advanced glycation end products), CML (N(ε)-(carboxymethyl)-l-lysine), and insoluble protein during storage. The inhibition capability of resveratrol against glycation was also confirmed by using sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), liquid chromatography mass spectrometry (LC-MS), and Fourier transform infrared spectroscopy (FTIR) analysis to monitor glycated proteins and protein aggregation in the samples. The results of this study suggested that resveratrol could be used as an inhibitor to reduce the formation of undesirable AGEs and other Maillard reaction products in foods during storage.
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Affiliation(s)
- Zhanwu Sheng
- Haikou Key Laboratory of Banana Biology, Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences , Haikou, 570101, China
- College of Food Science and Technology, Huazhong Agricultural University , Wuhan 430070, China
| | - Mantun Gu
- Haikou Key Laboratory of Banana Biology, Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences , Haikou, 570101, China
| | - Wangjun Hao
- Haikou Key Laboratory of Banana Biology, Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences , Haikou, 570101, China
| | - Yixiao Shen
- Haikou Key Laboratory of Banana Biology, Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences , Haikou, 570101, China
| | - Weimin Zhang
- College of Food Science and Technology, Hainan University , Haikou 570228, China
| | - Lili Zheng
- Haikou Key Laboratory of Banana Biology, Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences , Haikou, 570101, China
| | - Binling Ai
- Haikou Key Laboratory of Banana Biology, Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences , Haikou, 570101, China
| | - Xiaoyan Zheng
- Haikou Key Laboratory of Banana Biology, Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences , Haikou, 570101, China
| | - Zhimin Xu
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center , Baton Rouge, Louisiana 70803, United States
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Banach J, Clark S, Lamsal B. Instrumental and Sensory Texture Attributes of High-Protein Nutrition Bars Formulated with Extruded Milk Protein Concentrate. J Food Sci 2016; 81:S1254-62. [DOI: 10.1111/1750-3841.13270] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2015] [Revised: 02/01/2016] [Accepted: 02/15/2016] [Indexed: 12/17/2022]
Affiliation(s)
- J.C. Banach
- Food Science and Human Nutrition; Iowa State Univ; 2312 Food Sciences Building Ames Iowa 50011 U.S.A
| | - S. Clark
- Food Science and Human Nutrition; Iowa State Univ; 2312 Food Sciences Building Ames Iowa 50011 U.S.A
| | - B.P. Lamsal
- Food Science and Human Nutrition; Iowa State Univ; 2312 Food Sciences Building Ames Iowa 50011 U.S.A
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Banach J, Clark S, Lamsal B. Texture and other changes during storage in model high-protein nutrition bars formulated with modified milk protein concentrates. Lebensm Wiss Technol 2014; 56:77-86. [DOI: 10.1016/j.lwt.2013.11.008] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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17
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Pallavi BV, Chetana R, Ravi R, Reddy SY. Moisture sorption curves of fruit and nut cereal bar prepared with sugar and sugar substitutes. J Food Sci Technol 2015; 52:1663-9. [PMID: 25745238 DOI: 10.1007/s13197-013-1101-0] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/13/2013] [Accepted: 07/01/2013] [Indexed: 10/26/2022]
Abstract
Low sugar, low fat, dry fruit and nut cereal bars without sugar were prepared using cereals, nuts, and sugar substitutes. The sorption characteristics of the bars prepared with sugar substitutes in comparison with that of sugar were studied by keeping the bars at water activity (aw) from 0.1 to 0.9. The sorption isotherms of low sugar bars were practically identical below aw of 0.5 but above aw of 0.5, a clear differentiation in the isotherms could be observed compared to that of sugar counterpart. A sharp increase in moisture content was observed in the bars prepared with alternative sweeteners, above aw 0.6, whereas a gradual increase in aw was observed in the case of bar prepared with sugar. The ERH (Equilibrium relative humidity) value for bar with sugar was 50 %, and for bars prepared with alternative sweeteners, it was about 60 %. Low sugar cereal bar prepared with sorbitol + maltitol (SM) syrup scored higher sensory quality compared to other product prepared with sorbitol + nutriose (SN) as the former retained softness and chewiness on storage. Thus, it was observed that bars with alternative sweeteners will be more stable as their ERH is closer to normal ambient conditions compared to that prepared with sugar.
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Rao Q, Rocca-Smith JR, Labuza TP. Storage stability of hen egg white powders in three protein/water dough model systems. Food Chem 2013; 138:1087-94. [DOI: 10.1016/j.foodchem.2012.11.082] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2012] [Revised: 10/18/2012] [Accepted: 11/12/2012] [Indexed: 11/24/2022]
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Zhou P, Guo M, Liu D, Liu X, Labuza TP. Maillard-reaction-induced modification and aggregation of proteins and hardening of texture in protein bar model systems. J Food Sci 2013; 78:C437-44. [PMID: 23425193 DOI: 10.1111/1750-3841.12061] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2012] [Accepted: 12/23/2012] [Indexed: 11/27/2022]
Abstract
UNLABELLED The hardening of high-protein bars causes problems in their acceptability to consumers. The objective of this study was to determine the progress of the Maillard reaction in model systems of high-protein nutritional bars containing reducing sugars, and to illustrate the influences of the Maillard reaction on the modification and aggregation of proteins and the hardening of bar matrices during storage. The progress of the Maillard reaction, glycation, and aggregation of proteins, and textural changes in bar matrices were investigated during storage at 25, 35, and 45 °C. The initial development of the Maillard reaction caused little changes in hardness; however, further storage resulted in dramatic modification of protein with formation of high-molecular-weight polymers, resulting in the hardening in texture. The replacement of reducing sugars with nonreducing ingredients such as sugar alcohols in the formula minimized the changes in texture. PRACTICAL APPLICATION The hardening of high-protein bars causes problems in their acceptability to consumers. Maillard reaction is one of the mechanisms contributing to the hardening of bar matrix, particularly for the late stage of storage. The replacement of reducing sugars with nonreducing ingredients such as sugar alcohols in the formula will minimize the changes in texture.
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Affiliation(s)
- Peng Zhou
- State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu Province, China.
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Chen YJ, Liang L, Liu XM, Labuza TP, Zhou P. Effect of Fructose and glucose on glycation of β-lactoglobulin in an intermediate-moisture food model system: analysis by liquid chromatography-mass spectrometry (LC-MS) and data-independent acquisition LC-MS (LC-MS(E)). J Agric Food Chem 2012; 60:10674-10682. [PMID: 23020204 DOI: 10.1021/jf3027765] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
To evaluate the effect of glucose and fructose on the glycation of β-lactoglobulin (β-Lg) in intermediate-moisture food (IMF), model systems consisting of β-Lg, glucose/fructose/sorbitol, glycerol, and water were established. All systems were stored at 25 and 35 °C for 2 months. The progress of the Maillard reaction and the mass change of β-Lg were investigated by the browning assay and gel electrophoresis, respectively. Meanwhile, liquid chromatography-mass spectrometry (LC-MS) and data-independent acquisition LC-MS (LC-MS(E)) were used to monitor the glycation extent and the glycated sites of β-Lg. The results indicated that glucose had a higher reaction activity of glycation than fructose, but both sugars had similar preference on the glycation site for β-Lg. The ranking order from high to low for the 9 detected glycated sites was L 1, K 91 > K 47 > K 70, K 77, K 83, K 100 > K 75 > K 135 for both sugars.
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Affiliation(s)
- Ying-jia Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, People's Republic of China
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Rao Q, Rocca-Smith JR, Labuza TP. Moisture-induced quality changes of hen egg white proteins in a protein/water model system. J Agric Food Chem 2012; 60:10625-10633. [PMID: 22985260 DOI: 10.1021/jf302402k] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
In recent years, the intermediate-moisture foods (IMF), such as nutrition and energy bars, are a rapidly growing segment of the global food market. However, due to moisture-induced protein aggregation, commercial high protein nutrition bars generally become harder over time, thus losing product acceptability. In this study, the objectives were to investigate the moisture-induced protein aggregation in a hen egg white proteins/water dough model system (water activity (a(w)): 0.95) and to evaluate its molecular mechanisms and controlling factors. During storage at three different temperatures (23, 35, and 45 °C) for 70 days, four selected physicochemical changes of the dough system were analyzed: the a(w), the color (L* value), the fluorescent Maillard compounds (fluorescence intensity (FI) value), and the remaining free amino groups. Overall, the physicochemical changes of egg white proteins in the dough system are closely related to the glass transition temperature (T(g)). The effect of moisture content on both the L* and FI values occurred as a function of storage time at 45 °C due to the Maillard reaction. The change of the remaining free amino groups at different temperatures was derived from the coaction of both the Maillard reaction and enzymatic hydrolysis from molds. Additionally, through analyzing the buffer-soluble egg white proteins using gel electrophoresis, our results showed that moisture-induced aggregates were produced by two chemical reactions during storage: the disulfide interaction and the Maillard reaction. Furthermore, the effect of two processes during manufacturing, desugarization and dry-heat pasteurization, on the physicochemical changes of the egg white proteins was elucidated. In order to prevent or reduce moisture-induced protein aggregation during product storage and distribution, two potential solutions were also discussed.
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Affiliation(s)
- Qinchun Rao
- Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, St. Paul, Minnesota 55108, USA
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Liu FF, Ji L, Zhang L, Dong XY, Sun Y. Molecular basis for polyol-induced protein stability revealed by molecular dynamics simulations. J Chem Phys 2010; 132:225103. [DOI: 10.1063/1.3453713] [Citation(s) in RCA: 79] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
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POURFARZAD AMIR, KHODAPARAST MOHAMMADHOSSEINHADDAD, KARIMI MEHDI, MORTAZAVI SEYEDALI, DAVOODI MEHDIGHIAFEH, SOURKI ABDOLLAHHEMATIAN, RAZAVIZADEGAN JAHROMI SEYEDHOSSEIN. EFFECT OF POLYOLS ON SHELF-LIFE AND QUALITY OF FLAT BREAD FORTIFIED WITH SOY FLOUR. J FOOD PROCESS ENG 2009. [DOI: 10.1111/j.1745-4530.2009.00541.x] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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