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Chen Y, Cai S, He N, Huang X, Hong Z, He J, Chen H, Zhang Y. An Effective Method to Prepare Curcumin-Loaded Soy Protein Isolate Nanoparticles Co-Stabilized by Carrageenan and Fucoidan. Pharmaceuticals (Basel) 2024; 17:534. [PMID: 38675494 DOI: 10.3390/ph17040534] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2024] [Revised: 04/18/2024] [Accepted: 04/19/2024] [Indexed: 04/28/2024] Open
Abstract
In this study, a novel and simple strategy is proposed based on 3D network formed by easily blending polysaccharide carrageenan (Car) and fucoidan (Fuc) without a crosslinker. The Fuc/Car dual coating effectively assists the self-assembly of soy protein-isolated (SPI)/curcumin (Cur, C) composite microcapsules (SPI/C) and achieves an excellent curcumin encapsulation efficiency (EE) up to 95.28% with a 4.16% loading capacity (LC) under optimal conditions. The resulting nanocomposites achieved a satisfying redispersibility in aqueous solution and enhanced the water solubility with a lower size dispersity index (PDI) of 0.12 and a larger zeta potential of -29.67 mV. The Fuc/Car double-layer network not only dramatically improved its thermal stability and photostability, but also provided controlled release and enhanced antioxidant activity in in vitro conditions. The underlying mechanism of the self-assembly of the curcumin-loaded nanoparticles was also addressed. The results proved the feasibility of the encapsulation of unstable hydrophobic bioactive substances (curcumin) with the dual anionic polysaccharide Fuc/Car co-stabilized SPI nanoparticles. This study paves the way for an alternative way of developing novel curcumin delivery systems and will have broad prospects in the pharmaceutical industries.
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Affiliation(s)
- Yaxin Chen
- School of Chemical Engineering, Huaqiao University, Xiamen 361021, China
- Technical Innovation Center for Utilization of Marine Biological Resources, Third Institute of Oceanography, Ministry of Natural Resources, Xiamen 361005, China
| | - Shuyun Cai
- Technical Innovation Center for Utilization of Marine Biological Resources, Third Institute of Oceanography, Ministry of Natural Resources, Xiamen 361005, China
- College of Pharmacy, Fujian University of Traditional Chinese Medicine, Fuzhou 350122, China
| | - Niaoniao He
- Technical Innovation Center for Utilization of Marine Biological Resources, Third Institute of Oceanography, Ministry of Natural Resources, Xiamen 361005, China
| | - Xiaomei Huang
- School of Marine Biology, Xiamen Ocean Vocational College, Xiamen 361005, China
| | - Zhuan Hong
- Technical Innovation Center for Utilization of Marine Biological Resources, Third Institute of Oceanography, Ministry of Natural Resources, Xiamen 361005, China
| | - Jianlin He
- Technical Innovation Center for Utilization of Marine Biological Resources, Third Institute of Oceanography, Ministry of Natural Resources, Xiamen 361005, China
| | - Hui Chen
- Technical Innovation Center for Utilization of Marine Biological Resources, Third Institute of Oceanography, Ministry of Natural Resources, Xiamen 361005, China
| | - Yiping Zhang
- Technical Innovation Center for Utilization of Marine Biological Resources, Third Institute of Oceanography, Ministry of Natural Resources, Xiamen 361005, China
- College of Pharmacy, Fujian University of Traditional Chinese Medicine, Fuzhou 350122, China
- School of Marine Biology, Xiamen Ocean Vocational College, Xiamen 361005, China
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Yao L, Sai HV, Shippy T, Li B. Cellular and Transcriptional Response of Human Astrocytes to Hybrid Protein Materials. ACS Appl Bio Mater 2024. [PMID: 38632900 DOI: 10.1021/acsabm.3c01266] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/19/2024]
Abstract
Collagen is a major component of the tissue matrix, and soybean can regulate the tissue immune response. Both materials have been used to fabricate biomaterials for tissue repair. In this study, adult and fetal human astrocytes were grown in a soy protein isolate (SPI)-collagen hybrid gel or on the surface of a cross-linked SPI-collagen membrane. Hybrid materials reduced the cell proliferation rate compared to materials generated by collagen alone. However, the hybrid materials did not significantly change the cell motility compared to the control collagen material. RNA-sequencing (RNA-Seq) analysis showed downregulated genes in the cell cycle pathway, including CCNA2, CCNB1, CCNB2, CCND1, CCND2, and CDK1, which may explain lower cell proliferation in the hybrid material. This study also revealed the downregulation of genes encoding extracellular matrix (ECM) components, including HSPG2, LUM, SDC2, COL4A1, COL4A5, COL4A6, and FN1, as well as genes encoding chemokines, including CCL2, CXCL1, CXCL2, CX3CL1, CXCL3, and LIF, for adult human astrocytes grown on the hybrid membrane compared with those grown on the control collagen membrane. The study explored the cellular and transcriptional responses of human astrocytes to the hybrid material and indicated a potential beneficial function of the material in the application of neural repair.
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Affiliation(s)
- Li Yao
- Department of Biological Sciences, Wichita State University, 1845 Fairmount Street, Wichita, Kansas 67260, United States
| | - Haneesha Vishwa Sai
- Department of Biological Sciences, Wichita State University, 1845 Fairmount Street, Wichita, Kansas 67260, United States
| | - Teresa Shippy
- KSU Bioinformatics Center, Division of Biology, Kansas State University, Manhattan, Kansas 66506, United States
| | - Bin Li
- Department of Mechanical Engineering, Wichita State University, 1845 Fairmount Street, Wichita, Kansas 67260, United States
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Cheng X, Meng F, Lou M, Peng R, Zou M, Zhang H, Wu Y, Wang H, Xu J, Jiang L. Development of Novel Nanocarriers by Ultrasound and Ethanol-Assisted Soy Protein Isolate: Enhancing the Resistance of Lutein to Environmental Stress. J Agric Food Chem 2024; 72:5912-5925. [PMID: 38446598 DOI: 10.1021/acs.jafc.3c09415] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [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: 03/08/2024]
Abstract
The aim of this work was to investigate the effects of the processing sequence of ultrasound and ethanol on the physicochemical properties of soy protein isolate (SPI), which were further evaluated for the morphology and stability of SPI-lutein coassembled nanoparticles. The results showed that the sequence of ultrasound followed by ethanol treatment was the optimal one. The samples were subjected to ultrasonication followed by subunit disassembly and reassembly induced by 40% (v/v) ethanol, with the resulting molecular unfolding and subsequent aggregation being attributed to intramolecular hydrogen bonds. The recombined nanoparticles had smaller particle size (142.43 ± 2.91 nm) and turbidity (0.16 ± 0.01), and the exposure of more hydrophobic groups (H0 = 6221.00 ± 130.20) induced a shift of SPI structure toward a more ordered direction. The homogeneous and stable particle provided excellent stability for the loading of lutein. The bioaccessibility (from 25.48 ± 2.35 to 65.85 ± 1.78%) and release rate of lutein were modulated in gastrointestinal digestion experiments. Our discoveries provide a new perspective for the development of combined physicochemical modification of proteins as nanocarriers in functional foods.
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Affiliation(s)
- Xiaoyi Cheng
- College of Arts and Sciences, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fanda Meng
- College of Arts and Sciences, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Muyu Lou
- College of Arts and Sciences, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Ruiqi Peng
- College of Arts and Sciences, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Mingxi Zou
- College of Arts and Sciences, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Hezhen Zhang
- College of Arts and Sciences, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yi Wu
- College of Arts and Sciences, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Huan Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jing Xu
- College of Arts and Sciences, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
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Wang Z, Yu Z, Ren S, Liu J, Xu J, Guo Z, Wang Z. Investigating Texture and Freeze-Thaw Stability of Cold-Set Gel Prepared by Soy Protein Isolate and Carrageenan Compounding. Gels 2024; 10:204. [PMID: 38534623 DOI: 10.3390/gels10030204] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2024] [Revised: 03/09/2024] [Accepted: 03/15/2024] [Indexed: 03/28/2024] Open
Abstract
In this study, the purpose was to investigate the effects with different concentrations of carrageenan (CG, 0-0.30%) on the gel properties and freeze-thaw stability of soy protein isolate (SPI, 8%) cold-set gels. LF-NMR, MRI, and rheology revealed that CG promoted the formation of SPI-CG cold-set gel dense three-dimensional network structures and increased gel network cross-linking sites. As visually demonstrated by microstructure observations, CG contributed to the formation of stable SPI-CG cold-set gels with uniform and compact network structures. The dense gel network formation was caused when the proportion of disulfide bonds in the intermolecular interaction of SPI-CG cold-set gels increased, and the particle size and zeta potential of SPI-CG aggregates increased. SG20 (0.20% CG) had the densest gel network in all samples. It effectively hindered the migration and flow of water, which decreased the damage of freezing to the gel network. Therefore, SG20 exhibited excellent gel strength, water holding capacity, freeze-thaw stability, and steaming stability. This was beneficial for the gel having a good quality after freeze-thaw, which provided a valuable reference for the development of freeze-thaw-resistant SPI cold-set gel products.
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Affiliation(s)
- Zhuying Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zhenhai Yu
- Heilongjiang Province Green Food Science Institute, Harbin 150028, China
| | - Shuanghe Ren
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jun Liu
- Kedong Yuwang Co., Ltd., Qiqihaer 161000, China
| | - Jing Xu
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Zengwang Guo
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
- National Grain Industry (High-Value Processing of Edible Oil Protein) Technology Innovation Center, Harbin 150030, China
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Zhao R, Wu L, Gao Y, Wang C, Bai X, Luo S, Zheng Z. Fabrication and characterization of soy protein isolation-ferulic acid antioxidant hydrogels. J Sci Food Agric 2024; 104:2049-2058. [PMID: 37915307 DOI: 10.1002/jsfa.13091] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Revised: 10/08/2023] [Accepted: 11/02/2023] [Indexed: 11/03/2023]
Abstract
BACKGROUND Soy protein gel products are prone to direct oxidation by reactive oxygen during processing and transportation, thus reducing their functional properties and nutritional values. A covalent complex was prepared with soy protein isolate (SPI) and ferulic acid (FA) catalyzed by laccase (LC). The complex was further treated with microbial transglutaminase (TGase) to form hydrogels. The structural changes of the covalent complex (SPI-FA) and the properties and antioxidant stability of hydrogel were investigated. RESULTS The SPI-FA complexes were demonstrated to be covalently bound by sodium dodecyl sulfate-polyacrylamide gel electrophoresis, and they had the least hydrophobic and free sulfhydryl groups at a 1.0 mg mL-1 FA concentration. The α-helix of complexes increased from 11.50% to 27.39%, and random coil dropped from 26.06% to 14.44%. The addition of FA caused SPI fluorescence quenching and redshift. The hydrogel was formed after the complex was induced with TGase, and its hardness and water holding capacity was increased by 50.61% and 26.21%, respectively. Scanning electron microscopy showed that a layered and ordered gel structure was formed. After in vitro digestion, the complex hydrogels maintained stable antioxidant activity, and the free radical scavenging rates of DPPH and ABTS reached 87.65% and 84.45%, respectively. CONCLUSION SPI-FA covalent complexes were prepared under laccase catalysis, and complex hydrogels were formed by TGase. Hydrogels have stable antioxidant activity, which provides application prospects for the antioxidant development of food. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Ran Zhao
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Liang Wu
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Yue Gao
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Chuyan Wang
- School of Biology, Food and Environment, Hefei University, Hefei, China
| | - Xiaohui Bai
- College of Life and Environment Sciences, Huangshan University, Huangshan, China
| | - Shuizhong Luo
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Zhi Zheng
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
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Choi HW, You Y, Ham SH, Choe Y, Park S, Hahn J. Tri-component hydrocolloid as egg white replacement in meringues: gellan gum with soy protein isolate and maltodextrin. J Sci Food Agric 2024. [PMID: 38456829 DOI: 10.1002/jsfa.13452] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/17/2024] [Revised: 03/01/2024] [Accepted: 03/04/2024] [Indexed: 03/09/2024]
Abstract
BACKGROUND In the quest for sustainable food ingredients, the present study delves into the potential of a tri-component hydrocolloid blend, comprising gellan gum (GG), soy protein isolate (SPI) and maltodextrin (MD), as a replacement for egg white in meringue production. The research aims to elucidate the intricate physical properties of meringue containing this tri-component structure, focusing on foaming dynamics, rheological behavior and the textural properties of the resulting meringue cookies. RESULTS Experiments were conducted with various hydrocolloids (k-carrageenan, GG, and locust bean gum) and GG was identified as optimal for improving foaming capacity and foaming stability. Rheological evaluations showed a positive correlation between increased GG concentration within the tri-component matrix and an increase in both storage modulus (G') and loss modulus (G"), indicating improved structural integrity. Furthermore, a comparative analysis of the texture profiles of cookies prepared with this blend highlighted the ability of higher GG concentrations to satisfactorily replicate the tactile and visual qualities of traditional egg white-based meringues. This result was particularly evident compared to formulations utilizing solely SPI or the combined SPI-MD configuration. CONCLUSION Conclusively, the results of the present study highlight the significant potential of the GG-SPI-MD tri-component structure to closely mimic the critical properties of egg white, thus offering a promising plant-based alternative for meringue production. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Hyun Woo Choi
- Department of Agricultural Biotechnology, Seoul National University, Seoul, Korea
| | - Youngsang You
- Department of Food Engineering, Dankook University, Cheonan, Korea
| | - Seung Hwan Ham
- Department of Agricultural Biotechnology, Seoul National University, Seoul, Korea
| | - Yaeji Choe
- Department of Food and Nutrition, Duksung Women's University, Seoul, Korea
| | - Sangeun Park
- Department of Food and Nutrition, Duksung Women's University, Seoul, Korea
| | - Jungwoo Hahn
- Department of Food and Nutrition, Duksung Women's University, Seoul, Korea
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Liu X, Zhao X, Ma C, Wu M, Fan Q, Fu Y, Zhang G, Bian X, Zhang N. Effects of Extrusion Technology on Physicochemical Properties and Microstructure of Rice Starch Added with Soy Protein Isolate and Whey Protein Isolate. Foods 2024; 13:764. [PMID: 38472878 DOI: 10.3390/foods13050764] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [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: 01/27/2024] [Revised: 02/23/2024] [Accepted: 02/25/2024] [Indexed: 03/14/2024] Open
Abstract
In order to improve the retrogradation of rice starch (RS) and the quality of rice products, soy protein isolate (SPI), whey protein isolate (WPI), and rice flour were mixed and further extruded into mixed flour. The physicochemical properties and morphology of starch of extruded rice flour (ERS) and starch of extruded mixtures of SPI, WPI, and rice flour (SPI-WPI-ERS) were analyzed. The distribution of amylopectin chain length, molecular weight, microstructure, crystallinity, short-range ordered structure, pasting properties, and thermodynamic properties of RS, ERS, and SPI-WPI-ERS were measured. The results showed that, compared with rice starch, the proportion of long-chain starch, total starch content, and molecular weight were decreased in ERS and SPI-WPI-ERS, but the proportion of short-chain and amylose content was increased. The short-range order structure was destroyed. The water absorption of ERS and SPI-WPI-ERS was much higher than rice starch at 55 °C, 65 °C, and 75 °C, but lower than that of rice starch at 95 °C. Therefore, the retrogradation characteristics of SPI-WPI-ERS were improved. The setback of rice starch products was reduced and the setback of SPI-WPI-ERS was lower than that of ERS. Overall, the retrogradation of rice starch was delayed by adding exogenous protein and extrusion technology, and the application range of rice flour in staple food products was broadened.
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Affiliation(s)
- Xiaofei Liu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Xiangxiang Zhao
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Chunmin Ma
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Ming Wu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Qiqi Fan
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Yu Fu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Guang Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Xin Bian
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Na Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
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Rani P, Yadav PK, Singh AK, Nayak S, Kumar KD, Kumar R. Structural, material and antibacterial properties of quercetin incorporated soy protein isolate films and its binding behavior through molecular docking. Biopolymers 2024; 115:e23569. [PMID: 37970979 DOI: 10.1002/bip.23569] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2023] [Revised: 11/05/2023] [Accepted: 11/06/2023] [Indexed: 11/19/2023]
Abstract
This study aimed to investigate the three different methods for the fabrication of quercetin (1%-3% w/w of protein) incorporated soy protein isolate (SPI) films and their effect on material properties. The quercetin incorporated SPI films prepared by these methods were characterized by Fourier transform infrared (FTIR) spectroscopy, UV-Vis spectrophotometer, tensile properties, and water uptake and leaching properties. The cross-linking pattern was revealed by the FTIR spectrum that showed formation of an ester group because of interaction between the quercetin hydroxyl group and the carboxyl side chain of SPI amino acids. The tensile strength of SPI films were enhanced with the addition of quercetin as it increased to a maximum of 6.17 MPa while neat SPI film had tensile strength 4.13 MPa. The prepared films exhibit significant antibacterial activity against Listeria monocytogenes and Escherichia coli. The In-silico docking analysis demonstrates that covalent and non-covalent forces play crucial roles in binding interaction. It shows the formation of four hydrogen bonds, two salt bridges along with one pi-alkyl interaction. The simulation studies reflect the crucial amino acid residues involved in SPI-quercetin binding. The effect of quercetin binding with SPI on its stability and compactness is revealed by Root mean square deviation (RMSD) and radius of gyration studies.
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Affiliation(s)
- Priya Rani
- Department of Biotechnology, Central University of South Bihar, Gaya, India
| | - Piyush Kumar Yadav
- Department of Bioinformatics, Central University of South Bihar, Gaya, India
| | - Ajay Kumar Singh
- Department of Bioinformatics, Central University of South Bihar, Gaya, India
| | - Suman Nayak
- Department of Chemistry, Indian Institute of Technology, Patna, India
| | - K Dinesh Kumar
- Department of Materials Science & Engineering, Indian Institute of Technology, Patna, India
| | - Rakesh Kumar
- Department of Biotechnology, Central University of South Bihar, Gaya, India
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Zou S, Wang Z, Zeng M, He Z, Chen J. Improving the Storage Stability of Soy Protein Isolate through Annealing. Foods 2024; 13:615. [PMID: 38397593 PMCID: PMC10887740 DOI: 10.3390/foods13040615] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2024] [Revised: 02/01/2024] [Accepted: 02/14/2024] [Indexed: 02/25/2024] Open
Abstract
This study investigated the effect of annealing treatment on the stability of soy protein isolate (SPI) during storage. Different SPI samples with varying denaturation levels were subjected to varying annealing temperatures and durations before being stored at 37 °C for 12 weeks to assess their stability. Our findings revealed that annealing at 65 °C for 30 min significantly mitigated protein deterioration, improving the stability of highly denatured proteins during storage. Surface hydrophobicity and endogenous fluorescence analyses indicated that this annealing condition induced protein structure unfolding, an initial increase in SPI hydrophobicity, and a blue shift in the maximum absorption wavelength (λmax). The slowest increase in hydrophobicity occurred during storage, along with a red shift in the maximum absorption wavelength by the 12th week. These results suggest that annealing treatment holds promise for mitigating the issue of reduced SPI stability during storage.
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Affiliation(s)
- Shenzhong Zou
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (S.Z.); (Z.W.); (Z.H.)
| | - Zhaojun Wang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (S.Z.); (Z.W.); (Z.H.)
| | - Maomao Zeng
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (S.Z.); (Z.W.); (Z.H.)
| | - Zhiyong He
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (S.Z.); (Z.W.); (Z.H.)
| | - Jie Chen
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (S.Z.); (Z.W.); (Z.H.)
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
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Xie J, Lyu J, Wang F, Bai L, Bi J. Characterization of fruit pulp- soy protein isolate (SPI) complexes: Effect of superfine grinding. J Food Sci 2024; 89:1127-1142. [PMID: 38193192 DOI: 10.1111/1750-3841.16911] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2023] [Revised: 12/05/2023] [Accepted: 12/14/2023] [Indexed: 01/10/2024]
Abstract
Superfine grinding (SG), as an innovative technology, was conducted to improve the physicochemical and structural properties of fruit pulps. Nectarine, apple, and honey peach were selected as the materials. With the increase in SG frequency, the soluble solids content, viscosity, D[4, 3], D[3, 2], G' and G″ of fruit pulps were evidently decreased, whereas the turbidity was increased. The smallest D[4, 3] (294.90 µm) and D[3, 2] (159.67 µm) were observed in nectarine pulp under SG at 50 Hz. The highest turbidity (266.33) was shown in honey peach pulp under SG at 50 Hz. The active groups of the fruit pulps with SG were exposed by Fourier transform infrared spectroscopy (FT-IR). Notably, the excessive destruction in structure was confirmed in SG with 50 Hz. With soy protein isolate (SPI) addition, D[4, 3] and D[3, 2] of complexes decreased, whereas G' and G″ increased. The formation of new fruit pulp-SPI complexes was demonstrated by FT-IR and LF-NMR analysis. The dense and uniform structure was found in complexes prepared by SPI and fruit pulp with 30 Hz SG. Especially, apple-SPI complex with 30 Hz SG showed the highest water-holding capacity (WHC) (0.75) and adhesiveness (7973.00 g s). A significant correlation between fruit pulps and the complexes was revealed. Taken together, the impact of SG modification on fruit pulps would enhance WHC, rheology, and textural properties of the fruit pulp-SPI complexes, especially for SG with 30 Hz. PRACTICAL APPLICATION: This research provided a comprehensive exploration of the potential of SG technology to modify fruit pulps, solving the diversity of textural customization problems and offering valuable insights for the development of semisolid food products.
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Affiliation(s)
- Jin Xie
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
- Gembloux Agro-Bio Tech, Unit of Food Science and Formulation, University of Liège, Gembloux, Belgium
| | - Jian Lyu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Fengzhao Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Lansha Bai
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Jinfeng Bi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
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Zheng L, Regenstein JM, Wang Z. Effect of High-Pressure Homogenization on the Properties and Structure of Cold-Induced Chiba Tofu Gel in Soy Protein Isolate. Gels 2024; 10:99. [PMID: 38391428 PMCID: PMC10888462 DOI: 10.3390/gels10020099] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [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: 12/26/2023] [Revised: 01/21/2024] [Accepted: 01/23/2024] [Indexed: 02/24/2024] Open
Abstract
In the actual production process of soy protein isolate (SPI), most of the homogeneous operating pressure is controlled below 20 MPa due to the consideration of production safety and the limitation of the pressure control capability of homogeneous equipment. In order to improve the functional properties of SPI and adapt it to actual production, the effects of different homogeneous pressures (4, 8, 10, 12, and 14 MPa) on the structure and gel properties of SPI were studied from the perspective of production control. Compared to the control group, the modified SPI improved the hardness, springiness, cohesiveness, chewiness, and water holding capacity (WHC) of the protein gel (p < 0.05). Rheological analysis shows that both G' and G″ increase with increasing frequency, reaching a maximum at 12 MPa. The gel intermolecular force results show that the disulfide bond, hydrophobic interaction, and non-disulfide bond are important molecular forces for gel formation. The particle size distribution uniformity of modified SPI was high, and scanning electron microscopy (SEM) analysis showed that the protein gel with a continuous uniform and dense network structure could be formed by high-pressure homogeneous modification. Overall, high-pressure homogenization technology has the potential to improve SPI gel structure and WHC, and 12 MPa modified SPI gel has the most significant effect.
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Affiliation(s)
- Li Zheng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
- Heilongjiang Beidahuang Green Health Food Co., Ltd., Kiamusze 154007, China
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
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12
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Kallakas H, Plaza N, Crooks C, Turner D, Gargulak M, Arvanitis MA, Frihart CR, Hunt CG. Effect of Protein Surface Hydrophobicity and Surface Amines on Soy Adhesive Strength. Polymers (Basel) 2024; 16:202. [PMID: 38257001 PMCID: PMC10818401 DOI: 10.3390/polym16020202] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2023] [Revised: 01/05/2024] [Accepted: 01/07/2024] [Indexed: 01/24/2024] Open
Abstract
Soy is considered one of the most promising natural materials for manufacturing wood adhesives due to its low cost, high protein content, and ready availability. However, more cost-effective ways of improving its wet shear strength are needed to achieve wider market acceptance. Protein adhesive wet strength depends on the use of (typically expensive) crosslinking additives as well as the processing/denaturation of the protein. It has been commonly stated in the literature that protein denaturation leads to higher bond strength by activating the surface and exposing the reactive groups. Therefore, we investigated how differences in surface reactive groups (surface hydrophobicity and reactive amine groups) brought on with different denaturation treatments relate to bonding performance. Fourteen soy protein isolates (SPIs) with different denaturation histories were investigated. Characterization of the SPIs included surface hydrophobicity, surface amine content, extent of protein hydrolysis, and bond strength (wet and dry, with and without polyamidoamine epichlorohydrin (PAE) crosslinking agent) by ASTM D7998. The molecular weight patterns showed that proteins denatured by extensive hydrolysis had very low bond strengths. Adding the crosslinker, PAE, improved all the shear strength values. We found that the number of water-accessible reactive amine groups on protein surfaces had no impact on the adhesive strength, even with the amine-reactive crosslinker, PAE. Conversely, increased surface hydrophobicity was beneficial to adhesive strength in all cases, though this correlation was only statistically significant for wet strength without PAE. While, in general, denatured proteins are typically thought to form better bonds than native state proteins, this work suggests that it matters how proteins are denatured, and what surfaces become exposed. Denaturation by hydrolysis did not improve bond strength, and extensive hydrolysis seemed highly detrimental. Moreover, exposing hydrophobic surface groups was beneficial, but exposing covalent bond-forming reactive amine groups was not.
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Affiliation(s)
- Heikko Kallakas
- Laboratory of Wood Technology, Department of Materials and Environmental Technology, School of Engineering, Tallinn University of Technology, Ehitajate tee 5, 19086 Tallinn, Estonia
| | - Nayomi Plaza
- USDA Forest Service, Forest Products Laboratory, One Gifford Pinchot Drive, Madison, WI 53726, USA; (N.P.); (C.C.); (D.T.); (M.G.); (M.A.A.); (C.R.F.)
| | - Casey Crooks
- USDA Forest Service, Forest Products Laboratory, One Gifford Pinchot Drive, Madison, WI 53726, USA; (N.P.); (C.C.); (D.T.); (M.G.); (M.A.A.); (C.R.F.)
| | - Derek Turner
- USDA Forest Service, Forest Products Laboratory, One Gifford Pinchot Drive, Madison, WI 53726, USA; (N.P.); (C.C.); (D.T.); (M.G.); (M.A.A.); (C.R.F.)
| | - Mathew Gargulak
- USDA Forest Service, Forest Products Laboratory, One Gifford Pinchot Drive, Madison, WI 53726, USA; (N.P.); (C.C.); (D.T.); (M.G.); (M.A.A.); (C.R.F.)
| | - Matthew A. Arvanitis
- USDA Forest Service, Forest Products Laboratory, One Gifford Pinchot Drive, Madison, WI 53726, USA; (N.P.); (C.C.); (D.T.); (M.G.); (M.A.A.); (C.R.F.)
| | - Charles R. Frihart
- USDA Forest Service, Forest Products Laboratory, One Gifford Pinchot Drive, Madison, WI 53726, USA; (N.P.); (C.C.); (D.T.); (M.G.); (M.A.A.); (C.R.F.)
| | - Christopher G. Hunt
- USDA Forest Service, Forest Products Laboratory, One Gifford Pinchot Drive, Madison, WI 53726, USA; (N.P.); (C.C.); (D.T.); (M.G.); (M.A.A.); (C.R.F.)
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13
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Zhang B, Qi L, Xie X, Shen Y, Li J, Zhang B, Zhu H. Emulsifying properties of O/W emulsion stabilized by soy protein isolate and γ-polyglutamic acid electrostatic complex. J Food Sci 2024; 89:174-185. [PMID: 38051023 DOI: 10.1111/1750-3841.16873] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2023] [Revised: 09/06/2023] [Accepted: 11/22/2023] [Indexed: 12/07/2023]
Abstract
In order to improve the emulsifying properties of soy protein around isoelectric point, soy protein isolate (SPI) and γ-polyglutamic acid (γ-PGA) complexes were prepared by electrostatic interaction. The formation of SPI-γ-PGA electrostatic complex and emulsifying properties were investigated by monitoring turbidity, zeta potential, intrinsic fluorophores, emulsion characterization, and microstructure observation. The results showed that the formation of SPI-γ-PGA electrostatic complex was identified through turbidimetric analysis and zeta-potential measurement. Intrinsic fluorescence spectrum indicated internal structure changes of electrostatic complexes. Furthermore, SPI-γ-PGA complex-stabilized emulsions showed better stability with small droplet sizes and slow growth as well as the uniform microstructure around the isoelectric point (pH 4.0-5.0) than SPI-formed emulsions. Under the different thermal treatments and ionic strengths, emulsions stabilized by SPI-γ-PGA-soluble complex resulted in improved emulsion stability to environmental stresses. This may be attributed to the increased steric repulsion and electrostatic repulsion by SPI-γ-PGA complexes at oil-water interfaces. The findings derived from this research would provide theoretical reference about SPI-γ-PGA electrostatic complex that can be applied in acid beverages and developed a novel plant-based sustainable stabilizer for emulsions. PRACTICAL APPLICATION: The electrostatic interaction between SPI and γ-PGA improved the emulsifying characteristics of soy protein around isoelectric point. The results derived from this research would expand applications of SPI-γ-PGA-soluble electrostatic complex that can be applied in acid beverages, as well as a novel plant-based sustainable stabilizer for emulsions.
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Affiliation(s)
- Bei Zhang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Lei Qi
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Xinhua Xie
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Yue Shen
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Jiahui Li
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Bobo Zhang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Hongshuai Zhu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
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14
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Cîrstea (Lazăr) N, Nour V, Corbu AR, Codină GG. Efficacy of Chitosan, Pectin and Xanthan as Cold Gelling Agents in Emulsion Gels Stabilized with Legume Proteins to Be Used as Pork Backfat Replacers in Beef Burgers. Gels 2023; 9:970. [PMID: 38131956 PMCID: PMC10742780 DOI: 10.3390/gels9120970] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [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: 11/21/2023] [Revised: 12/09/2023] [Accepted: 12/10/2023] [Indexed: 12/23/2023] Open
Abstract
This study aimed to develop stable emulsion gels enriched in polyunsaturated fatty acids, formulated with a mixture of olive (75%) and linseed (25%) oils, by incorporating two different stabilizers-pea and soy protein isolates-and three different cold gelling agents-chitosan, pectin and xanthan-to be used as pork backfat replacers in beef burgers. The color, pH, stability and textural properties of the emulsion gels were analyzed as affected by cold storage (4 °C, 7 days). Proximate composition, fatty acid content, technological and sensory properties were determined after burger processing. Meanwhile, color, pH, textural parameters and lipid oxidation were monitored in burgers at 0, 5 and 10 days of storage at 4 °C. A reduction of the fat content between 21.49% and 39.26% was achieved in the reformulated burgers as compared with the control, while the n-6/n-3 polyunsaturated fatty acid ratio decreased from 5.11 to 0.62. The highest moisture and fat retention were found in reformulated burgers made with xanthan, both with pea and soy proteins; however, their textural properties were negatively affected. The reformulated burgers made with chitosan were rated highest for sensory attributes and overall acceptability, not significantly different from the controls.
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Affiliation(s)
- Nicoleta Cîrstea (Lazăr)
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domnească Street 111, 800201 Galati, Romania;
| | - Violeta Nour
- Department of Horticulture & Food Science, University of Craiova, 13 AI Cuza Street, 200585 Craiova, Romania;
| | - Alexandru Radu Corbu
- Department of Horticulture & Food Science, University of Craiova, 13 AI Cuza Street, 200585 Craiova, Romania;
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15
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Wang W, Tan KWJ, Chiang PL, Wong WX, Chen W, Lin Q. Impact of Incorporating Free Calcium and Magnesium on the Heat Stability of a Dairy- and Soy-Protein-Containing Model Emulsion. Polymers (Basel) 2023; 15:4424. [PMID: 38006147 PMCID: PMC10675836 DOI: 10.3390/polym15224424] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [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: 09/13/2023] [Revised: 11/06/2023] [Accepted: 11/13/2023] [Indexed: 11/26/2023] Open
Abstract
This study investigated the impact of calcium chloride (CaCl2) and magnesium chloride (MgCl2) at varying concentrations on a model milk formulation's physical and chemical properties after thermal treatment. The model milk was subjected to two-stage homogenization and pasteurization before being supplemented with different concentrations of CaCl2 or MgCl2. The findings revealed that elevating the concentration of either calcium or magnesium resulted in the milk emulsion having a higher viscosity and median particle size following heating. CaCl2 had a slightly stronger impact than MgCl2, particularly at higher concentrations. The milk samples also exhibited a reduction in the zeta potential as the ionic strength of the salt solution increased, with the CaCl2-fortified milk displaying a slightly lower negative surface charge than the MgCl2-fortified milk at the same dose. The model milk's viscosity was evaluated after adding various salt concentrations and a temperature ramp from 20 to 80 °C. Notably, the viscosity and particle size changes demonstrated a non-linear relationship with increasing mineral levels, where a significant increase was observed at or above 5.0 mM. An emulsion stability analysis also revealed that the de-stabilization pattern of the high salt concentration sample differed significantly from its low salt concentration counterparts. These findings could serve as a basis for the future development of fortified UHT milk with nutritionally beneficial calcium and magnesium in industrial applications.
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Affiliation(s)
| | | | | | | | - Wenpu Chen
- Abbott Nutrition Research & Development (ANRD), Singapore 20 Biopolis Way, #09-01 Centros Building, Singapore 138668, Singapore; (W.W.); (K.W.J.T.); (P.L.C.); (W.X.W.)
| | - Qi Lin
- Abbott Nutrition Research & Development (ANRD), Singapore 20 Biopolis Way, #09-01 Centros Building, Singapore 138668, Singapore; (W.W.); (K.W.J.T.); (P.L.C.); (W.X.W.)
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16
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Zhang Q, Dou L, Sun T, Li X, Xue B, Xie J, Bian X, Shao Z, Gan J. Physicochemical and functional property of the Maillard reaction products of soy protein isolate with L-arabinose/D-galactose. J Sci Food Agric 2023; 103:7040-7049. [PMID: 37318938 DOI: 10.1002/jsfa.12790] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Revised: 06/12/2023] [Accepted: 06/15/2023] [Indexed: 06/17/2023]
Abstract
BACKGROUND Soy protein isolate (SPI) is widely used in the food industry because of its nutritional and functional properties. During food processing and storage, the interaction with co-existing sugars can cause changes in the structural and functional properties of SPI. In this study, SPI-l-arabinose conjugate (SPI:Ara) and SPI-d-galactose conjugate (SPI:Gal) were prepared using Maillard reaction (MR), and the effects of five-carbon/six-carbon sugars on the structural information and function of SPI were compared. RESULTS MR unfolded and stretched the SPI, changing its ordered conformation into disorder. Lysine and arginine of SPI were bonded with the carbonyl group of sugar. The MR between SPI and l-arabinose has a higher degree of glycosylation compared to d-galactose. MR of SPI enhanced its solubility, emulsifying property and foaming property. Compared with SPI:Ara, SPI:Gal exhibited better aforementioned properties. The functionalities of amphiphilic SPI were enhanced by MR, SPI:Gal possessed better hypoglycemic effect, fat binding capacity and bile acid binding ability than SPI:Ara. MR endowed SPI with enhanced biological activities, SPI:Ara showed higher antioxidant activities, and SPI:Gal exhibited stronger antibacterial activities. CONCLUSION Our work revealed that l-arabinose/d-galactose exhibited different effects on the structural information of SPI, and further affected its physicochemical and functional property. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Qiyun Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Lanxing Dou
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Tao Sun
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Xiaohui Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Bin Xue
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Xiaojun Bian
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Zehuai Shao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jianhong Gan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
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17
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Du T, Liu Z, Guan Q, Xiong T, Peng F. Application of soy protein isolate-xylose conjugates for improving the viability and stability of probiotics microencapsulated by spray drying. J Sci Food Agric 2023; 103:6500-6509. [PMID: 37254470 DOI: 10.1002/jsfa.12728] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Revised: 04/27/2023] [Accepted: 05/30/2023] [Indexed: 06/01/2023]
Abstract
BACKGROUND Production and consumption of probiotics need to meet many adverse stresses, which can reduce their health-promoting effects on humans. Microencapsulation is an effective technique to improve the biological activity of probiotics and wall materials are also required during encapsulation. Application of Maillard reaction products (MRPs) in probiotic delivery is increasing. RESULTS This work aims to study the effects of soy protein isolate (SPI)-xylose conjugates heated at different times on the viability and stability of probiotics. SPI-xylose MRPs formed after heat treatment based on changes in the browning intensity, sodium dodecyl sulfate-polyacrylamide gel electrophoresis and Fourier transform infrared spectroscopy. After heat treatment, α-helix and β-sheet contents of SPI-xylose mixture shifted from 11.3% and 31.3% to 6.4-11.0% and 31.0-36.9%, respectively, and the thermal stability slightly changed. During spray drying, except for MRP240@LAB, probiotic viability was higher in the MRP-based probiotic microcapsules (21.36-25.31%) than in Mix0@LAB (20.17%). MRP-based probiotic microcapsules had smaller particle sizes (431.1-1243.0 nm vs. 7165.0 nm) and greater intestinal digestion tolerance than Mix0@LAB. Moreover, the MRP-based probiotic microcapsules showed better storability than Mix0@LAB and adequate growth and metabolism capacity. CONCLUSION SPI-xylose Maillard reaction products are a promising wall material for probiotics microencapsulation, which can improve bacterial survivability during spray drying and enhance bacterial gastrointestinal digestion resistance. This study sheds light on preparing probiotic microcapsules with superior properties by spray drying. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Tonghao Du
- School of Food Science and Technology, Nanchang University, Nanchang, PR China
| | - Zhanggen Liu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, PR China
| | - Qianqian Guan
- School of Food Science and Technology, Nanchang University, Nanchang, PR China
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, PR China
| | - Tao Xiong
- School of Food Science and Technology, Nanchang University, Nanchang, PR China
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, PR China
| | - Fei Peng
- School of Food Science and Technology, Nanchang University, Nanchang, PR China
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, PR China
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Yang Y, Zhang C, Bian X, Ren LK, Ma CM, Xu Y, Su D, Ai LZ, Song MF, Zhang N. Characterization of structural and functional properties of soy protein isolate and sodium alginate interpenetrating polymer network hydrogels. J Sci Food Agric 2023; 103:6566-6573. [PMID: 37229570 DOI: 10.1002/jsfa.12736] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/04/2023] [Revised: 04/09/2023] [Accepted: 05/23/2023] [Indexed: 05/27/2023]
Abstract
BACKGROUND This study used enzymatic and Ca2+ cross-linking methods to prepare edible soy protein isolate (SPI) and sodium alginate (SA) interpenetrating polymer network hydrogels to overcome the disadvantages of traditional interpenetrating polymer network (IPN) hydrogels, such as poor performance, high toxicity, and inedibility. The influence of changes in SPI and SA mass ratio on the performance of SPI-SA IPN hydrogels was investigated. RESULTS Fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM) were used to characterize the structure of the hydrogels. Texture profile analysis (TPA), rheological properties, swelling rate, and Cell Counting Kit-8 (CCK-8) were used to evaluate physical and chemical properties and safety. The results showed that, compared with SPI hydrogel, IPN hydrogels had better gel properties and structural stability. As the mass ratio of SPI-SA IPN changed from 1:0.2 to 1:1, the gel network structure of hydrogels also tended to be dense and uniform. The water retention and mechanical properties of these hydrogels, such as storage modulus (G'), loss modulus (G"), and gel hardness increased significantly and were greater than those of the SPI hydrogel. Cytotoxicity tests were also performed. The biocompatibility of these hydrogels was good. CONCLUSIONS This study proposes a new method to prepare food-grade IPN hydrogels with mechanical properties of SPI and SA, which may have strong potential for the development of new foods. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yang Yang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Can Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Xin Bian
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Li-Kun Ren
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Chun-Min Ma
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Yue Xu
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Dan Su
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Lian-Zhong Ai
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Ming-Feng Song
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Na Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
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Cheung KM, Jiang Z, Ngai T. Edible, strong, and low-hygroscopic bacterial cellulose derived from biosynthesis and physical modification for food packaging. J Sci Food Agric 2023; 103:6625-6639. [PMID: 37259602 DOI: 10.1002/jsfa.12758] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/09/2023] [Revised: 05/08/2023] [Accepted: 05/31/2023] [Indexed: 06/02/2023]
Abstract
BACKGROUND The pervasive presence of plastic packaging has led to significant environmental contamination due to excessive reliance on petrochemicals and the inherent non-biodegradability of these materials. Bacterial cellulose (BC) films present a viable alternative for food packaging applications, owing to their environmentally friendly synthesis process, non-toxic nature, robust mechanical strength, and biodegradability. However, the high hygroscopicity of such bio-based materials has limited their widespread adoption, as it results in diminished strength and barrier properties. In this study, a novel approach for creating edible, transparent, robust, and high-barrier BC-based composite packaging was proposed through biosynthesis with the incorporation of soy protein isolate and the physical interpenetration of calcium alginate-polyethylene glycol as a composite coating. RESULTS The finding demonstrated that the synthesized bio-based composite material exhibits stability in water, high optical transparency, complete oil resistance, and full degradability within 1 to 2 months. Furthermore, the composite material displayed enhanced mechanical properties in both dry and wet conditions, with a tensile strength of approximately 84 MPa, outperforming commercially available kraft paper and low-density polyethylene. CONCLUSIONS Soy protein isolate established a rigid, coherent, and homogeneous network with BC fibrils, thereby augmenting mechanical properties. Calcium alginate can be effectively combined with BC, utilizing polyethylene glycol as a binder and plasticizer, to generate a densely packed structure with reduced hygroscopicity. This bio-based composite material demonstrated considerable potential for application in food packaging and other value-added sectors as a substitute for non-degradable plastics. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Ka Man Cheung
- Department of Chemistry, The Chinese University of Hong Kong, Hong Kong, Shatin, China
| | - Zhuolun Jiang
- Department of Chemistry, The Chinese University of Hong Kong, Hong Kong, Shatin, China
| | - To Ngai
- Department of Chemistry, The Chinese University of Hong Kong, Hong Kong, Shatin, China
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20
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Yao Y, He W, Xu B. Physiochemical characteristics and sensory properties of plant protein isolates-konjac glucomannan compound gels. Food Sci Nutr 2023; 11:5063-5077. [PMID: 37701223 PMCID: PMC10494608 DOI: 10.1002/fsn3.3471] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [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: 04/01/2023] [Revised: 05/21/2023] [Accepted: 05/22/2023] [Indexed: 09/14/2023] Open
Abstract
In this study, the effects of konjac glucomannan (KGM) at different concentrations on the physiochemical and sensory properties of soy protein isolate (SPI), pea protein isolate (PPI), or peanut protein isolate (PNPI) compound gels were investigated. The results revealed that when the ratio of PNPI to KGM was 90:10, the denaturation temperature of PNPI could be significantly enhanced to 119.32°C by KGM modification. Concerning the textural and microstructural features, the amount of KGM addition had positive correlation with the hardness and chewiness of each compound gel, however, too much KGM addition will cause the unstable internal structure of the PNPI/KGM compound gels (70:30 and 60:40). Furthermore, sensory results indicated that PNPI/KGM (80:20), PPI/KGM (80:20), SPI/KGM (80:20) had great potential to be considered as prototypes for novel plant-based products, which generated the highest acceptance scores of 5.04, 5.94, and 5.36 in each group, respectively.
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Affiliation(s)
- Yueying Yao
- Food Science and Technology Program, Department of Life SciencesBNU‐HKBU United International CollegeZhuhaiChina
| | - Wenmeng He
- Food Science and Technology Program, Department of Life SciencesBNU‐HKBU United International CollegeZhuhaiChina
| | - Baojun Xu
- Food Science and Technology Program, Department of Life SciencesBNU‐HKBU United International CollegeZhuhaiChina
- Guangdong Provincial Key Laboratory of Interdisciplinary Research and Application for Data ScienceBNU‐HKBU United International CollegeZhuhaiChina
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21
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Li Y, Jia S, Zhang Y, Huang L, He R, Ma H. Characterization of the interaction between allicin and soy protein isolate and functional properties of the adducts. J Sci Food Agric 2023; 103:5156-5164. [PMID: 37005328 DOI: 10.1002/jsfa.12593] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/03/2022] [Revised: 03/28/2023] [Accepted: 04/03/2023] [Indexed: 06/08/2023]
Abstract
BACKGROUND Soybean meal, a by-product of the soybean oil production industry, has a high protein content but the compact globular structure of the protein from soybean meal limits its wide application in food processing. Allicin has been found to have numerous functional properties. In this study, allicin was interacted with soy protein isolate (SPI). The functional properties of the adducts were investigated. RESULTS Binding with allicin significantly quenched the fluorescence intensity of SPI. Static quenching was the main quenching mechanism. The stability of adducts decreased with increasing temperature. The greatest extent of binding between allicin and sulfhydryl groups (SH) of SPI was obtained at an allicin/SH molar ratio of 1:2. The amino groups of SPI did not bind with allicin covalently. Soy protein isolate was modified by allicin through covalent and non-covalent interactions. Compared with SPI, the emulsifying activity index and foaming capacity of adducts with a ratio of 3:1 were improved by 39.91% and 64.29%, respectively. Soy protein isolate-allicin adducts also exhibited obvious antibacterial effects. The minimum inhibitory concentrations (MICs) of SPI-allicin adducts on Escherichia coli and Staphylococcus aureus were 200 and 160 μg mL-1 , respectively. CONCLUSION The interaction of allicin with SPI is beneficial for the functional properties of SPI. These adducts can be used in different food formulations as emulsifiers, foamers, and transport carriers. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yunliang Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China
| | - Shifang Jia
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Yubin Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Liurong Huang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China
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22
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Han Y, Yan W, Hou Y, Wang D, Yu M. Xanthoceras sorbifolia Husk Extract Incorporation for the Improvement in Physical and Antioxidant Properties of Soy Protein Isolate Films. Foods 2023; 12:2842. [PMID: 37569111 PMCID: PMC10416942 DOI: 10.3390/foods12152842] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 07/18/2023] [Accepted: 07/21/2023] [Indexed: 08/13/2023] Open
Abstract
With the increasing awareness of ecological and environmental protection, the research on eco-friendly materials has experienced a considerable increase. The objective of our study was to explore a novel soy protein isolate (SPI) film functionalized with antioxidants extracted from Xanthoceras sorbifolia husk (XSHE) as bio-based active packaging films. The films were evaluated in light of their structure, physical machinery, and antioxidant performance using advanced characterization techniques. The FTIR and microscopy results revealed the hydrogen-bond interaction between the SPI and XSHE and their good compatibility, which contributed to the improvement in various properties of the composite films, such as tensile strength (TS), UV blocking, and the water barrier property. As the XSHE content increased to 5%, the TS of the films dramatically increased up to 7.37 MPa with 47.7% and the water vapor permeability decreased to 1.13 × 10-10 g m m-2 s-1 Pa-1 with 22.1%. Meanwhile, the introduction of XSHE caused further improvement in the antioxidant capacity of films, and the release of active agents from films was faster and higher in 10% ethanol than it was in a 50% ethanol food simulant. Overall, SPI-based films functionalized with XSHE demonstrated promising potential applications in food packaging.
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Affiliation(s)
- Yingying Han
- College of Chemistry & Pharmacy, Northwest A&F University, Yangling 712100, China;
| | - Wentao Yan
- College of Forestry, Northwest A&F University, Yangling 712100, China; (W.Y.); (Y.H.); (D.W.)
- Shaanxi Key Laboratory of Economic Plant Resources Development and Utilization, Northwest A&F University, Yangling 712100, China
| | - Yuping Hou
- College of Forestry, Northwest A&F University, Yangling 712100, China; (W.Y.); (Y.H.); (D.W.)
- Shaanxi Key Laboratory of Economic Plant Resources Development and Utilization, Northwest A&F University, Yangling 712100, China
| | - Dongmei Wang
- College of Forestry, Northwest A&F University, Yangling 712100, China; (W.Y.); (Y.H.); (D.W.)
- Shaanxi Key Laboratory of Economic Plant Resources Development and Utilization, Northwest A&F University, Yangling 712100, China
| | - Miao Yu
- College of Forestry, Northwest A&F University, Yangling 712100, China; (W.Y.); (Y.H.); (D.W.)
- Shaanxi Key Laboratory of Economic Plant Resources Development and Utilization, Northwest A&F University, Yangling 712100, China
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Yu C, Shan J, Fu Z, Ju H, Chen X, Xu G, Liu Y, Li H, Wu Y. Co-Encapsulation of Curcumin and Diosmetin in Nanoparticles Formed by Plant-Food-Protein Interaction Using a pH-Driven Method. Foods 2023; 12:2861. [PMID: 37569129 PMCID: PMC10418428 DOI: 10.3390/foods12152861] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [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: 07/08/2023] [Revised: 07/19/2023] [Accepted: 07/25/2023] [Indexed: 08/13/2023] Open
Abstract
In this work, a pH-driven method was used to prepare zein-soy protein isolate (SPI) composite nanoparticles (NPs). The mass ratio of SPI to zein influenced the Z-average size (Z-ave). Once the zeta potential stabilized, SPI was completely coated on the periphery of the zein NPs. The optimal mass ratio of zein:SPI was found to be 2:3. After determining the structure using TEM, curcumin (Cur) and/or diosmetin (Dio) were loaded into zein-SPI NPs for co-encapsulation or individual delivery. The co-encapsulation of Cur and Dio altered their protein conformations, and both Cur and Dio transformed from a crystalline structure to an amorphous form. The protein conformation change increased the number of binding sites between Dio and zein NPs. As a result, the encapsulation efficiency (EE%) of Dio improved from 43.07% to 73.41%, and thereby increased the loading efficiency (LE%) of zein-SPI NPs to 16.54%. Compared to Dio-loaded zein-SPI NPs, Cur/Dio-loaded zein-SPI NPs improved the storage stability of Dio from 61.96% to 82.41% within four weeks. The extended release of bioactive substances in the intestine during simulated gastrointestinal digestion improved the bioavailability. When exposed to a concentration of 0-800 µg/mL blank-loaded zein-SPI NPs, the viability of HepG2 and LO-2 cells was more than 90%, as shown in MTT assay tests. The zein-SPI NPs are non-toxic, biocompatible, and have potential applications in the food industry.
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Affiliation(s)
- Chong Yu
- Harbin Jilida Technology Co., Ltd., Harbin 150001, China;
- School of Marine Science and Technology, Harbin Institute of Technology, Weihai 264209, China
| | - Jingyu Shan
- School of Marine Science and Technology, Harbin Institute of Technology, Weihai 264209, China
| | - Ze Fu
- School of Marine Science and Technology, Harbin Institute of Technology, Weihai 264209, China
| | - Hao Ju
- School of Marine Science and Technology, Harbin Institute of Technology, Weihai 264209, China
| | - Xiao Chen
- School of Marine Science and Technology, Harbin Institute of Technology, Weihai 264209, China
| | - Guangsen Xu
- School of Marine Science and Technology, Harbin Institute of Technology, Weihai 264209, China
| | - Yang Liu
- School of Marine Science and Technology, Harbin Institute of Technology, Weihai 264209, China
| | - Huijing Li
- School of Marine Science and Technology, Harbin Institute of Technology, Weihai 264209, China
| | - Yanchao Wu
- School of Marine Science and Technology, Harbin Institute of Technology, Weihai 264209, China
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24
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Yu C, Shan J, Ju H, Chen X, Xu G, Wu Y. Construction of a Ternary Composite Colloidal Structure of Zein/ Soy Protein Isolate/Sodium Carboxymethyl Cellulose to Deliver Curcumin and Improve Its Bioavailability. Foods 2023; 12:2692. [PMID: 37509784 PMCID: PMC10379602 DOI: 10.3390/foods12142692] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [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: 05/23/2023] [Revised: 07/08/2023] [Accepted: 07/10/2023] [Indexed: 07/30/2023] Open
Abstract
This work presents the fabrication of ternary nanoparticles (Z/S/C NPs) comprising zein (Z), soy protein isolate (SPI) and carboxymethylcellulose sodium (CMC-Na) through a pH-driven method. The results showed that the smallest particle size (71.41 nm) and the most stable zeta potential, measuring -49.97 mV, were achieved with the following ratio of ternary nanoparticles Z/SPI/CMC-Na (2:3:3). The surface morphology of the nanoparticles was further analyzed using transmission electron microscopy, and the synthesized nanoparticles were utilized to encapsulate curcumin (Cur), a hydrophobic, bioactive compound. The nanoparticles were characterized using a particle size analyzer, infrared spectroscopy, and X-ray diffraction (XRD) techniques. The results revealed that the formation of nanoparticles and the encapsulation of Cur were driven by electrostatic, hydrogen-bonding and hydrophobic interactions. The drug loading efficiency (EE%) of Z/S/C-cur nanoparticles reached 90.90%. The Z/S/C ternary nanoparticles demonstrated enhanced storage stability, photostability and simulated the gastrointestinal digestion of Cur. The release of Cur and variations in the particle size of nanoparticles were investigated across different stages of digestion. The biocompatibility of the Z/S/C ternary nanoparticles was assessed by conducting cell viability assays on HepG2 and L-O2 cells, which showed no signs of cytotoxicity. These results suggested that the ternary composite nanoparticles have potential in delivering nutritional foods and health-promoting bioactive substances.
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Affiliation(s)
- Chong Yu
- School of Marine Science and Technology, Harbin Institute of Technology, Weihai 264209, China
| | - Jingyu Shan
- School of Marine Science and Technology, Harbin Institute of Technology, Weihai 264209, China
| | - Hao Ju
- School of Marine Science and Technology, Harbin Institute of Technology, Weihai 264209, China
| | - Xiao Chen
- School of Marine Science and Technology, Harbin Institute of Technology, Weihai 264209, China
| | - Guangsen Xu
- School of Marine Science and Technology, Harbin Institute of Technology, Weihai 264209, China
| | - Yanchao Wu
- School of Marine Science and Technology, Harbin Institute of Technology, Weihai 264209, China
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25
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Das D, Panesar PS, Saini CS. Ultrasonic extraction of soy protein isolate: Characterization and comparison with microwave and enzymatic extraction methods. J Food Sci 2023. [PMID: 37282624 DOI: 10.1111/1750-3841.16654] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2022] [Revised: 04/20/2023] [Accepted: 05/16/2023] [Indexed: 06/08/2023]
Abstract
Soy meal as an agro-industrial by-product produced by the soybean oil processing industry is rich in protein. To valorize soy meal, the present study was aimed at the optimization of soy protein isolate (SPI) extraction by ultrasound treatment, its characterization, and comparison with microwave, enzymatic, and conventionally extracted SPI. Maximum yield (24.17% ± 0.79%) and protein purity (91.6% ± 1.08%) of SPI were obtained at the optimized ultrasound extraction conditions of 15.38:1 (liquid-solid ratio), 51.85% (amplitude), 21.70°C (temperature), 3.49 s (pulse), and 11.01 min (time). The SPI extracted with ultrasound treatment showed a smaller particle size (27.24 ± 0.33 µm) as compared to that extracted with microwave, enzymatically, or conventional treatment. Functional characteristics, namely, water and oil binding capacity, emulsion properties, and foaming properties of ultrasonically extracted SPI were increased by 40%-50% as compared to SPI extracted with microwave treatment, enzymatically, or conventionally. Structural and thermal properties studied by Fourier-transform infrared spectroscopy, X-ray diffraction, and differential scanning colorimeter showed amorphous, secondary structural change, and high thermal resistance of ultrasonically extracted SPI. Increased functionality of ultrasonically obtained SPI can enhance its application in the development of various new food products. PRACTICAL APPLICATION: Soybean meal is one of the richest sources of protein and has huge potential to lessen protein-based malnutrition. Most of the studies on soy protein extraction were found to be based on the conventional methods that yield less quantity of protein. Hence, ultrasound treatment which is one of the novel nonthermal techniques has been selected for the present work and optimized for soy protein extraction. The ultrasound treatment showed significant improvement in extraction yield, proximate composition, amino acids profile, and improvement of functional properties of SPI as compared to the conventional, microwave, and enzymatic methods which proved the novelty of the work. Hence, the ultrasound technique could be used to increase the applications of SPI for developing a wide range of food products.
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Affiliation(s)
- Dipak Das
- Department of Food Engineering & Technology, Sant Longowal Institute of Engineering & Technology, Longowal, Punjab, India
| | - Parmjit S Panesar
- Department of Food Engineering & Technology, Sant Longowal Institute of Engineering & Technology, Longowal, Punjab, India
| | - Charanjiv S Saini
- Department of Food Engineering & Technology, Sant Longowal Institute of Engineering & Technology, Longowal, Punjab, India
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26
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Li X, Zhang W, Zeng X, Xi Y, Li Y, Hui B, Li J. Characterization of the Major Odor-Active Off-Flavor Compounds in Normal and Lipoxygenase-Lacking Soy Protein Isolates by Sensory-Directed Flavor Analysis. J Agric Food Chem 2023; 71:8129-8139. [PMID: 37199528 DOI: 10.1021/acs.jafc.3c00793] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 05/19/2023]
Abstract
The major off-flavor odorants of normal (NOR) and lipoxygenase-lacking (LOX-lack) soy protein isolates (SPIs) were discriminated by sensory-directed flavor analysis. A total of 32 odor-active off-flavor compounds were detected in SPIs, and 19 of them with flavor dilution (FD) factors ranging from 3 to 2187 were quantified by external standard curves. It was found that hexanal and nonanal dominated in the off-flavor profile of SPIs regarding their odor activity values (OAVs) and FD contributions, followed by octanal, 1-hexanol, 1-octen-3-ol, 2-heptone, and benzaldehyde. To further improve the precision of quantification, the above 7 major odor-active off-flavor compounds were requantified by stable isotope dilution assays (SIDA) for the first time. The results suggested that the sensory differences between NOR and LOX-lack SPIs could be mainly due to the reduced C6/C9 aldehydes and alcohols rather than 1-octen-3-ol and benzaldehyde. Finally, these differential compounds were further verified by the spiking experiment.
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Affiliation(s)
- Xuejie Li
- Key Laboratory of Green and Low-Carbon Processing Technology for Plant-Based Food of China National Light Industry Council, School of Food and Health, Beijing Technology and Business University, Beijing 100048, P. R. China
| | - Wentao Zhang
- Key Laboratory of Green and Low-Carbon Processing Technology for Plant-Based Food of China National Light Industry Council, School of Food and Health, Beijing Technology and Business University, Beijing 100048, P. R. China
| | - Xiangquan Zeng
- Key Laboratory of Green and Low-Carbon Processing Technology for Plant-Based Food of China National Light Industry Council, School of Food and Health, Beijing Technology and Business University, Beijing 100048, P. R. China
| | - Yu Xi
- Key Laboratory of Green and Low-Carbon Processing Technology for Plant-Based Food of China National Light Industry Council, School of Food and Health, Beijing Technology and Business University, Beijing 100048, P. R. China
| | - Yan Li
- Key Laboratory of Green and Low-Carbon Processing Technology for Plant-Based Food of China National Light Industry Council, School of Food and Health, Beijing Technology and Business University, Beijing 100048, P. R. China
| | - Bowen Hui
- Key Laboratory of Green and Low-Carbon Processing Technology for Plant-Based Food of China National Light Industry Council, School of Food and Health, Beijing Technology and Business University, Beijing 100048, P. R. China
| | - Jian Li
- Key Laboratory of Green and Low-Carbon Processing Technology for Plant-Based Food of China National Light Industry Council, School of Food and Health, Beijing Technology and Business University, Beijing 100048, P. R. China
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27
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Zheng L, Regenstein JM, Zhou L, Mokhtar SM, Wang Z. Gel Properties and Structural Characteristics of Composite Gels of Soy Protein Isolate and Silver Carp Protein. Gels 2023; 9:gels9050420. [PMID: 37233011 DOI: 10.3390/gels9050420] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 05/12/2023] [Accepted: 05/15/2023] [Indexed: 05/27/2023] Open
Abstract
Problems with silver carp protein (SCP) include a strong fishy odor, low gel strength of SCP surimi, and susceptibility to gel degradation. The objective of this study was to improve the gel quality of SCP. The effects of the addition of native soy protein isolate (SPI) and SPI subjected to papain-restricted hydrolysis on the gel characteristics and structural features of SCP were studied. The β-sheet structures in SPI increased after papain treatment. SPI treated with papain was crosslinked with SCP using glutamine transaminase (TG) to form a composite gel. Compared with the control, the addition of modified SPI increased the hardness, springiness, chewiness, cohesiveness, and water-holding capacity (WHC) of the protein gel (p < 0.05). In particular, the effects were most significant when the degree of SPI hydrolysis (DH) was 0.5% (i.e., gel sample M-2). The molecular force results demonstrated that hydrogen bonding, disulfide bonding, and hydrophobic association are important molecular forces in gel formation. The addition of the modified SPI increases the number of hydrogen bonds and the disulfide bonds. Scanning electron microscopy (SEM) analysis showed that the papain modifications allowed the formation of a composite gel with a complex, continuous, and uniform gel structure. However, the control of the DH is important as additional enzymatic hydrolysis of SPI decreased TG crosslinking. Overall, modified SPI has the potential to improve SCP gel texture and WHC.
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Affiliation(s)
- Li Zheng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
- Heilongjiang Beidahuang Green Health Food Co., Ltd., Kiamusze 154007, China
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, NY 14853, USA
| | - Linyi Zhou
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Sayed Mohamed Mokhtar
- Department of Food Technology, Faculty of Agriculture, Suez Canal University, Ismailia 41522, Egypt
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
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28
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Dai Y, Xu Y, Shi C, Liu Y, Bi S. Formation mechanism and functional properties of walnut protein isolate and soy protein isolate nanoparticles using the pH-cycle technology. Front Nutr 2023; 10:1135048. [PMID: 36845052 PMCID: PMC9950265 DOI: 10.3389/fnut.2023.1135048] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Accepted: 01/30/2023] [Indexed: 02/12/2023] Open
Abstract
Walnut protein isolate (WPI) is a nutritious protein with poor solubility, which severely limits its application. In this study, composite nanoparticles were prepared from WPI and soy protein isolate (SPI) using the pH-cycle technology. The WPI solubility increased from 12.64 to 88.53% with a WPI: SPI ratio increased from 1: 0.01 to 1: 1. Morphological and structural analyses illustrated that interaction forces with hydrogen bonding as the main effect jointly drive the binding of WPI to SPI and that protein co-folding occurs during the neutralization process, resulting in a hydrophilic rigid structure. In addition, the interfacial characterization showed that the composite nanoparticle with a large surface charge enhanced the affinity with water molecules, prevented protein aggregation, and protected the new hydrophilic structure from damage. All these parameters helped to maintain the stability of the composite nanoparticles in a neutral environment. Amino acid analysis, emulsification capacity, foaming, and stability analysis showed that the prepared WPI-based nanoparticles exhibited good nutritional and functional properties. Overall, this study could provide a technical reference for the value-added use of WPI and an alternative strategy for delivering natural food ingredients.
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Affiliation(s)
| | | | | | - Ye Liu
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Shuang Bi
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University, Beijing, China
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29
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Lu X, Yin Q, Zheng Z, Mu D, Zhong X, Luo S, Zhao Y. Effect of sodium trimetaphosphate on the physicochemical properties of modified soy protein isolates and its lutein-loaded emulsion. J Food Sci 2023; 88:744-756. [PMID: 36633000 DOI: 10.1111/1750-3841.16446] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [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: 02/11/2022] [Revised: 12/10/2022] [Accepted: 12/15/2022] [Indexed: 01/13/2023]
Abstract
Due to people's pursuit of healthy and green life, soy protein isolate (SPI) is occupying a larger and larger market share. However, the low solubility of SPI affects its development in the field of food and medicine. This paper aimed to investigate the effects of sodium trimetaphosphate (STMP) on the functional properties and structures of phosphorylated SPI and its lutein-loaded emulsion. After modification by STMP, the phosphorus content of phosphorylated SPI reached 1.2-3.61 mg/g. Infrared spectrum and X-ray photoelectron spectrum analysis confirmed that PO4 3- had phosphorylation with -OH in serine of SPI molecule. X-ray diffraction analysis showed that phosphorylation destroyed the crystal structure of protein molecules. Zeta potential value of phosphorylated SPI decreased significantly. When STMP addition was 100 g/kg, particle size of protein solution decreased to 203 nm, and solubility increased to 73.5%. Furthermore, emulsifying activity and emulsifying stability increased by 0.51 times and 8 times, respectively. At the same protein concentration (1%-3% [w/w]), lutein-loaded emulsion prepared by phosphorylated SPI had higher absolute potential and smaller particle size. The phosphorylated protein emulsion at 2% concentration had the best emulsion stability after storage for 17 days. PRACTICAL APPLICATION: Phosphorylation significantly improved the emulsifying properties and solubility of SPI. Phosphorylated SPI significantly improved the stability of lutein-loaded emulsion. It provides theoretical basis for the application of phosphorylated SPI as emulsifier in delivery system and broadens the development of lutein in food and medicine field.
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Affiliation(s)
- Xingxing Lu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Qi Yin
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Zhi Zheng
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Dongdong Mu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Xiyang Zhong
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Shuizhong Luo
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Yanyan Zhao
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
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30
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Li N, Zhang Z, Cui Y, Shi J, Sun X, Liu YA, Wang X, Xu N. Optimization of enzymatic soy protein isolate-glucosamine conjugates to improve the freeze-thaw stability of emulsion. J Sci Food Agric 2023; 103:811-819. [PMID: 36036167 DOI: 10.1002/jsfa.12192] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/14/2022] [Revised: 07/27/2022] [Accepted: 08/29/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Using transglutaminase (TGase) is a new method to improve protein properties in order to promote protein glycosylation. This article mainly studies soy protein isolate (SPI) and glucosamine to improve the freeze-thaw stability of emulsion under the action of TGase. The degree of glycosylation was studied by the content of free amino groups and the degree of conjugation. The optimal conditions for preparing soy protein isolate-glucosamine (SPI-G) conjugate were determined by a response surface optimization model based on single-factor experiments using the creaming index of the emulsion after the first freeze-thaw cycle as the response value. RESULTS The results showed that the emulsion had the lowest creaming index when the conditions of protein concentration was 20 g L-1 , mass ratio of SPI-G was 5:3 (w/w), enzyme addition amount was 10 U g-1 , and reaction time was 2 h. The optimized modified product was measured for the creaming index after the first freeze-thaw cycle. It was found that the creaming index of the modified product SPI-G after the first freeze-thaw cycle was 9.02%, which was less than and close to the optimized model predicted value. The creaming index and optical microscopy results after three freeze-thaw cycles confirmed that the freeze-thaw stability of the SPI-G samples was significantly enhanced after optimization of the response surface model. CONCLUSION It showed that glycosylation promoted by TGase could improve the freeze-thaw stability of SPI emulsion, thereby broadening the application of SPI in food. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Ning Li
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Zhihui Zhang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yifan Cui
- College of Agriculture, Northeast Agricultural University, Harbin, China
| | - Jiahui Shi
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Xiaotong Sun
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yi-An Liu
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Xibo Wang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Ning Xu
- College of Food Science, Northeast Agricultural University, Harbin, China
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31
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Castro-Criado D, Jiménez-Rosado M, Perez-Puyana V, Romero A. Soy Protein Isolate as Emulsifier of Nanoemulsified Beverages: Rheological and Physical Evaluation. Foods 2023; 12:foods12030507. [PMID: 36766036 PMCID: PMC9914127 DOI: 10.3390/foods12030507] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Revised: 01/16/2023] [Accepted: 01/20/2023] [Indexed: 01/24/2023] Open
Abstract
The production of biologically active molecules or the addition of new bioactive ingredients in foods, thereby producing functional foods, has been improved with nanoemulsion technology. In this sense, the aim of this work was to develop nanoemulsified beverages as potential candidates for the encapsulation of bioactive compounds, whose integrity and release across the intestinal tract are controlled by the structure and stability of the interfaces. To achieve this, firstly, a by-product rich-in protein has been evaluated as a potential candidate to act as an emulsifier (chemical content, amino acid composition, solubility, ζ-potential and surface tension were evaluated). Later, emulsions with different soy protein isolate concentrations (0.5, 1.0, 1.5 and 2.0 wt%), pH values (2, 4, 6 and 8) and homogenization pressures (100, 120 and 140 PSI) were prepared using a high-pressure homogenizer after a pre-emulsion formation. Physical (stability via Backscattering and drop size evolution) and rheological (including interfacial analysis) characterizations of emulsions were carried out to characterize their potential as delivery emulsion systems. According to the results obtained, the nanoemulsions showed the best stability when the protein concentration was 2.0 wt%, pH 2.0 and 120 PSI was applied as homogenization pressure.
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Affiliation(s)
- Daniel Castro-Criado
- Department of Chemical Engineering, Escuela Politécnica Superior, 41011 Sevilla, Spain
- Correspondence: (D.C.-C.); (A.R.)
| | | | - Víctor Perez-Puyana
- Department of Chemical Engineering, Facultad de Química, 41012 Sevilla, Spain
| | - Alberto Romero
- Department of Chemical Engineering, Facultad de Química, 41012 Sevilla, Spain
- Correspondence: (D.C.-C.); (A.R.)
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32
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Wu K, Wu Z, Kang Y, Su C, Yi F. Hydrogen bond-driven assembly of coral-like soy protein isolate-tannic acid microcomplex for encapsulation of limonene. J Sci Food Agric 2023; 103:185-194. [PMID: 35842518 DOI: 10.1002/jsfa.12130] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 06/21/2022] [Accepted: 07/16/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND The encapsulation of flavor and aroma compounds has great potential in foods, while effective preparation in the food industry is still a great challenge. Inspired by leather tanning, tannic acid (TA) was used for deep crosslinking through hydrogen bond-driven assembly on soy protein isolate for encapsulating limonene with a high loading ratio. RESULTS The added TA changed the protein structure and formed a limonene-loaded microcomplex. The morphology of these microcomplexes changed from smooth to rough, followed by the formation of smooth nanoparticle aggregates, by changing the amount of TA. The encapsulation efficiency and loading ratio were increased from 0.78% and 4.30% to 59.32% and 45.78% after increasing TA from 1.875 to 60 mg mL-1 . The result of confocal laser scanning microscopy indicated that limonene is evenly distributed in microcomplexes. Additionally, the results of thermal stability demonstrated protection of limonene by soy protein-tannic acid microcomplex. CONCLUSION It is suggested that the added TA improved the encapsulation efficiency and loading ratio. Limonene is loaded in the complex in two ways. The present research provides a new and easy path for the preparation of the non-thermal soy protein aroma carrier. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Kaiwen Wu
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Zhenglin Wu
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Yuxuan Kang
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Chang Su
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Fengping Yi
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
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Bian X, Xing TL, Yang Y, Fan J, Ma CM, Liu XF, Wang Y, He YY, Wang LD, Wang B, Zhang N. Effect of soy protein isolate on physical properties of quinoa dough and gluten-free bread quality characteristics. J Sci Food Agric 2023; 103:118-124. [PMID: 35811466 DOI: 10.1002/jsfa.12118] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/14/2022] [Revised: 07/06/2022] [Accepted: 07/11/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Quinoa is a good gluten-free resource for food processing, especially bread making, and can improve and prevent the development of complications associated with celiac disease (CD). However, lack of gluten affects quinoa bread quality. Previous research showed that soy protein isolate (SPI) could improve gluten-free bread quality to some extent. Therefore, this study investigated the effects of SPI on the physical properties of quinoa dough and gluten-free bread quality characteristics. RESULTS Results showed that, with appropriate SPI substitution, the farinograph properties of quinoa flour significantly improved (P < 0.05). The sample with 8% SPI substitution showed a better development time (DT, 3.30 ± 0.20 min), stability time (ST, 8.80 ± 0.10 min) and softening degree (SD, 8.80 ± 0.10 FU), which were close to those of wheat flour, although more water absorption (WA, 76.40 ± 2.10%) was needed than for wheat flour (66.30 ± 3.10%). The extensograph properties of quinoa flour also significantly improved after 8% SPI substitution (P < 0.05). Furthermore, SPI substitution increased G' moduli of quinoa dough and decreased tan δ to some extent, providing better rheological properties closer to those of wheat dough. SPI substitution also improved the quality and texture of quinoa bread and reduced the gap with wheat bread. When SPI substitution was 8%, the specific volume, hardness and springiness of quinoa bread were 2.29 ± 0.05 mL g-1 , 1496.47 ± 85.21 g and 0.71 ± 0.03%, respectively. CONCLUSION These results suggested that SPI substitution would be an effective way to develop higher-quality gluten-free bread. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Xin Bian
- School of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Tong-Lin Xing
- School of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Yang Yang
- School of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Jing Fan
- School of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Chun-Min Ma
- School of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Xiao-Fei Liu
- School of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Yan Wang
- School of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Yin-Yuan He
- School of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Li-Dong Wang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
- Key Laboratory of Comprehensive Utilization of Grain By-products of Heilongjiang Provincial Department of Education, Daqing, China
| | - Bing Wang
- School of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Na Zhang
- School of Food Engineering, Harbin University of Commerce, Harbin, China
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Lv Y, Wang J, Xu L, Tang T, Su Y, Gu L, Chang C, Zhang M, Yang Y, Li J. Gel properties of okara dietary fiber-fortified soy protein isolate gel with/without NaCl. J Sci Food Agric 2023; 103:411-419. [PMID: 36054610 DOI: 10.1002/jsfa.12155] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/20/2022] [Revised: 06/09/2022] [Accepted: 07/29/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Soy protein isolate (SPI) is widely used as an alternative to animal-based protein, and its gelling property is essential for producing plant protein-based foods. Insoluble dietary fiber has been used to improve the properties of protein gels. RESULTS Effects of partial replacement of SPI by okara dietary fiber (ODF) on the gelling properties of ODF-fortified SPI gels with and without 0.1 m NaCl were investigated. The presence of ODF hindered the SPI self-aggregation and reduced the surface hydrophobicity of SPI. The presence of ODF reduced the hydrophobic interaction and improved the proportion of disulfide bonds in the gels. In the microstructure, the swollen ODF promoted the local aggregation of SPI at 0.1 m NaCl. Texture profile analysis showed that 5% and 10% ODF improved the SPI gel hardness in the absence of NaCl, whereas only 5% ODF improved the gel hardness at 0.1 m NaCl. The results of low-field nuclear magnetic resonance imaging revealed that ODF shortened the T2 relaxation time of the free water in the gel. The gel of ODF-10 had the highest storage modulus. CONCLUSION Using an appropriate amount of ODF to replace SPI could improve the quality of SPI gel and increase the dietary fiber content in the product. In addition, the appropriate ratio of ODF/SPI varied in different solution environments. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Yuanqi Lv
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jing Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Lilan Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Tingting Tang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yujie Su
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Luping Gu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Cuihua Chang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Ming Zhang
- Guangzhou Beile Food Co., Ltd, Guangzhou, China
| | - Yanjun Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Hunan Engineering & Technology Research Center for Food Flavors and Flavorings, Jinshi, China
| | - Junhua Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
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Shi M, Dong X, Cheng Y, Ji X, Liu Y, Yan Y. Preparation and Characterization of Extruded Yam Starch- Soy Protein Isolate Complexes and Their Effects on the Quality of Dough. Foods 2023; 12:foods12020360. [PMID: 36673452 PMCID: PMC9857982 DOI: 10.3390/foods12020360] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Revised: 01/06/2023] [Accepted: 01/09/2023] [Indexed: 01/13/2023] Open
Abstract
Extrusion is a method of processing that changes the physicochemical and rheological properties of starch and protein under specific temperature and pressure conditions. In this study, twin-screw extrusion technology was employed to prepare yam starch-soy protein isolate complexes. The structure and properties of the complexes and their effects on the quality of dough were studied. The results showed changes in the X-ray diffraction, rheology, and in vitro digestibility of the complexes. The extruded starch-protein complex formed an A+V-type crystal structure with the addition of soy protein isolate. A small amount of soy protein isolate could improve the complex's viscoelasticity. As the content of soy protein isolate increased, the content of slow-digesting starch and resistant starch in the complexes increased, and the digestibility decreased. The microstructure of the dough indicated that the network structure of the puffed yam starch-protein complex dough was more uniform than that of the same amount of puffed yam starch. The moisture distribution of the dough showed that with the addition of extruded flour, the closely bound water content of the dough increased, and the weakly bound water content decreased. The hardness, gumminess, chewiness, and resilience of the dough decreased. In conclusion, extruded starch-protein complexes can improve dough quality and provide technical support for the broad application of yam.
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Affiliation(s)
| | | | | | | | | | - Yizhe Yan
- Correspondence: ; Tel.: +86-135-9258-3213
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Caballero-de la Peña K, Acevedo-Pacheco L, Sánchez-Reséndiz AI, Chuck-Hernández C, Serna-Saldívar SO. Protein quality and glycemic indexes of mango drinks fortified with a soybean/maize protein isolate with three levels of urease activity fed to weanling rats. Food Nutr Res 2022; 66:8576. [PMID: 36590858 PMCID: PMC9793766 DOI: 10.29219/fnr.v66.8576] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 06/18/2022] [Accepted: 06/21/2022] [Indexed: 11/13/2022] Open
Abstract
Introduction Public health professionals established a direct link between obesity and the rise in high caloric beverage intake. Current recommendations promote the elimination of sweet fruit drinks from the population's diet. One way of evading this is by modifying the drink's nutritional characteristics regarding nutrient uptake and utilization. Objectives evaluate the protein quality of a soy/maize protein (SMP) and its physiological effects on nutrient intake and to assess glycemic indexes (GIs) of mango based drinks prepared with sucrose or stevia. Materials and methods Mango drinks were supplemented with different sources of protein (three SMP thermally treated to contain different urease activities (UA) or whey protein concentrate (WPC)) that were sweetened with sucrose or stevia/sucralose. The protein digestibility, net protein absorption (NPA), biological value (BV), net protein utilization (NPU) value and protein efficiency ratio (PER) were assessed with weanling rats. Moreover, the GIs of the mango drinks were measured in the same animal model. Results PER and NPA evaluated in a rat model showed that increased levels of UA decreased Biological (BV) and Net Protein Utilization (NPU) values. The GIs of the mango drinks significantly diminished with the addition of 3.5% of SMP, but unexpectedly the substitution of sucrose by stevia/sucralose did not significantly change the glycemic response. Conclusion the SMP isolate can be used to improve the nutritional profile and lower GIs of mango drinks.
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Affiliation(s)
| | | | | | | | - Sergio O. Serna-Saldívar
- Tecnologico de Monterrey, School of Engineering and Sciences, Monterrey, México,Sergio O. Serna-Saldívar, Eugenio Garza Sada 2501 Sur, Tecnológico, 64849 Monterrey, NL, México.
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Xie Y, Liu R, Zhang C, Liu D, Han J. Structural Characteristics and Emulsifying Properties of Soy Protein Isolate Glycated with Galacto-Oligosaccharides under High-Pressure Homogenization. Foods 2022; 11. [PMID: 36360117 DOI: 10.3390/foods11213505] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2022] [Revised: 10/28/2022] [Accepted: 10/28/2022] [Indexed: 11/06/2022] Open
Abstract
This study explored the Maillard reaction process during the glycation of soy protein isolate (SPI) with galacto-oligosaccharides (GOSs) under high-pressure homogenization (HPH) and its effects on the emulsifying properties of SPI. SPI-GOS glycation under moderate pressure (80 MPa) significantly inhibited the occurrence and extent of the Maillard reaction (p < 0.05), but homogenization pressures in the range of 80−140 MPa gradually promoted this reaction. HPH caused a decrease in the surface hydrophobicity of the glycated protein, an increase in the abundance of free sulfhydryl groups, unfolding of the protein molecular structure, and the formation of new covalent bonds (C=O, C=N). Additionally, the particle size of emulsions created with SPI-GOS conjugates was reduced under HPH, thus improving the emulsifying properties of SPI. A reduction in particle size (117 nm), enhanced zeta potential (−23 mV), and uniform droplet size were observed for the emulsion created with the SPI-GOS conjugate prepared at 120 MPa. The conformational changes in the glycated protein supported the improved emulsification function. All results were significantly different (p < 0.05). The study findings indicate that HPH provides a potential method for controlling glycation and improving the emulsifying properties of SPI.
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Lian Z, Yang S, Dai S, Tong X, Liao P, Cheng L, Qi W, Wang Y, Wang H, Jiang L. Relationship between flexibility and interfacial functional properties of soy protein isolate: succinylation modification. J Sci Food Agric 2022; 102:6454-6463. [PMID: 35561106 DOI: 10.1002/jsfa.12012] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/20/2022] [Revised: 04/15/2022] [Accepted: 05/13/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND In this paper, the effects of different succinic anhydride (SA) additions on the flexibility of soy protein isolate (SPI) were investigated, and changes in protein conformation and interfacial functional properties were measured. The structure-effect relationship between conformation, flexibility, and interfacial functional properties was established. RESULTS SPI was bound to SA through disulfide bonds, and the zeta potential was reduced. The β-sheet content decreased, the disordered structure increased, and there were changes in tertiary structure and microstructure. The surface hydrophobicity, disulfide bond content, and solution turbidity were reduced to 5063, 1.0967 μmol g-1 , and 0.0036 μmol g-1 respectively. The best flexibility of SPI (0.3977) and interfacial functional properties were obtained when the mass ratio of SA/SPI was 15%. Correlation analysis showed a highly significant positive correlation (P < 0.01) between flexibility and emulsification and foaming properties, with correlation coefficients of 0.960 and 0.942 for flexibility with emulsifying activity and emulsion stability respectively, and 0.972 and 0.929 for flexibility with foaming capacity and foaming stability respectively. CONCLUSION The results suggest that succinylation-induced conformational changes of SPI improved its interfacial functional properties by changing its flexibility. These results provide theoretical guidelines for the development and application of highly emulsifiable and stable soy protein products utilizing succinylation. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Ziteng Lian
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Sai Yang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Shicheng Dai
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Xiaohong Tong
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Peilong Liao
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Lin Cheng
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Weijie Qi
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yijun Wang
- School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, China
| | - Huan Wang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin, China
- School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, China
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Du X, Hu M, Liu G, Yan S, Qi B, Zhang S, Huang Y, Li Y, Chen H, Zhu X. Development of high-internal-phase emulsions stabilized by soy protein isolate-dextran complex for the delivery of quercetin. J Sci Food Agric 2022; 102:6273-6284. [PMID: 35510347 DOI: 10.1002/jsfa.11976] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/14/2022] [Revised: 04/12/2022] [Accepted: 05/04/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Protein-polysaccharide complexes have been widely used to stabilize high-internal-phase emulsion (HIPEs). However, it is still unknown whether soy protein isolate-dextran (SPI-Dex) complexes can stabilize HIPEs or what is the effect of Dex concentration on the HIPEs. Furthermore, the non-covalent interaction mechanism between SPI and Dex is also unclear. Therefore, we fabricated SPI-Dex complexes and used them to stabilize HIPEs-loaded quercetin and explore the interaction mechanism between SPI and Dex, as well as the effect of Dex concentration on the particle size, ζ-potential, microstructure, rheology, quercetin encapsulation efficiency, and gastrointestinal fate of the HIPEs. RESULTS Spectral analysis (fourier transform infrared spectroscopy, ultraviolet spectroscopy, and fluorescence spectroscopy) results identified the formation of SPI-Dex complexes, and indicated that the addition of Dex changed the spatial structure of SPI, whereas thermodynamic analysis (ΔH > 0, ΔS > 0) showed that hydrophobic interactions were the main driving forces in the formation of SPI-Dex complexes. Compared with HIPEs stabilized by SPI, the SPI-Dex complex-stabilized HIPEs had smaller particles (3000.33 ± 201.22 nm), as well as higher ζ-potential (-21.73 ± 1.10 mV), apparent viscosities, modulus, and quercetin encapsulation efficiency (98.19 ± 0.14%). In addition, in vitro digestion revealed that SPI-Dex complex-stabilized HIPEs significantly reduced the release of free fatty acid and improved quercetin bioaccessibility. CONCLUSION HIPEs stabilized by SPI-Dex complexes delayed the release of free fat acid and improved the bioaccessibility of quercetin, and may be help in designing delivery systems for bioactive substances with specific properties. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Xiaoqian Du
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Miao Hu
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Guannan Liu
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Shizhang Yan
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin, China
- Heilongjiang Green Food Science Research Institute, Harbin, China
| | - Shuang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yuyang Huang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, China
- Heilongjiang Green Food Science Research Institute, Harbin, China
- National Research Center of Soybean Engineering and Technology, Harbin, China
| | - Hao Chen
- National Research Center of Soybean Engineering and Technology, Harbin, China
| | - Xiuqing Zhu
- College of Food Science, Northeast Agricultural University, Harbin, China
- College of Food Engineering, Harbin University of Commerce, Harbin, China
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Yang H, Li L, Xie C, He M, Guo Z, Zhao S, Teng F, Li Y. Characteristics and structure of a soy protein isolate-lutein nanocomplex produced via high-pressure homogenization. J Sci Food Agric 2022; 102:5411-5421. [PMID: 35338503 DOI: 10.1002/jsfa.11894] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/19/2022] [Revised: 02/25/2022] [Accepted: 03/25/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND In recent years, nanocarriers for transporting active substances have attracted attention. This study was to explore the soy protein isolate (SPI) after high-pressure homogenization (HPH) (0, 30, 60, 90 and 120 MPa) as potential lutein carriers. RESULTS The load amount (LA) and encapsulation efficiency (EE) of the SPI-lutein nanocomplexes at a homogenization pressure of 60 MPa were the highest (2.32 mg mL-1 and 92.85%, respectively), and the average particle size and ζ-potential of the SPI-lutein nanocomplexes were 192.1 nm and -30.06 mV, respectively. The DPPH (2,2-diphenyl-1-picrylhydrazyl) and hydroxyl-antioxidant activities of the complex increased from 12.4% and 23.3% to 52.7% and 61.07%, respectively, after the protein was treated with HPH. The surface hydrophobicity of the SPI and the SPI-lutein nanocomplexes increased with increasing homogenization pressure treatment. Fourier transform-infrared spectrophotometry analyses suggested that the homogenization treatments resulted in partial unfolding of the protein molecules, and the addition of lutein can also lead to the change of protein secondary structure. The fluorescence emission of SPI was quenched by lutein through the static quenching mechanism. Fluorescence experiments revealed that SPI and lutein had the strongest binding ability through hydrophobic interaction at a homogenization pressure of 60 MPa. CONCLUSION After HPH, the combination of SPI and lutein was beneficial, and the stability of lutein also improved after the combination. This study is conducive to expanding the application of soybean protein in the food industry. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Haodong Yang
- Department of Food Science, Northeast Agricultural University, Harbin, China
| | - Lijia Li
- Department of Food Science, Northeast Agricultural University, Harbin, China
| | - Changyuan Xie
- Department of Food Science, Northeast Agricultural University, Harbin, China
| | - Mingyu He
- Department of Food Science, Northeast Agricultural University, Harbin, China
| | - Zengwang Guo
- Department of Food Science, Northeast Agricultural University, Harbin, China
| | - Shijie Zhao
- Department of Food Science, Northeast Agricultural University, Harbin, China
| | - Fei Teng
- Department of Food Science, Northeast Agricultural University, Harbin, China
| | - Yang Li
- Department of Food Science, Northeast Agricultural University, Harbin, China
- Heilongjiang Academy of Green Food Science, Harbin, China
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Zhao X, Zheng H, Sun Y, Zhang M, Geng M, Li Y, Teng F. Effect of enzymatic hydrolysis conditions on structure of soy protein isolate/gum arabic complex and stability of oil-in-water emulsion. J Sci Food Agric 2022; 102:4830-4842. [PMID: 35229290 DOI: 10.1002/jsfa.11846] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 02/22/2022] [Accepted: 03/01/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND The emulsifying, antioxidant and foaming properties of soy protein isolate hydrolysates (SPH) can be improved by the addition of gum arabic (GA). We investigated the effects of different hydrolysis conditions on the complexation of SPH and GA, and the effects of the complex on the properties of emulsions. RESULTS Fluorescence spectroscopy showed that the addition of GA had a stronger effect on bromelain and pepsin hydrolysates than trypsin hydrolysate, and therefore had a higher binding constant (KA ) and a larger number of binding sites (n). The addition of GA could also improve protein solubility and emulsifying ability. The emulsions prepared with complexes, especially the complex of GA and SPH obtained by pepsin hydrolysis for 3 h, had a high absolute charge value, uniform particle size distribution, stable morphology, and good storage stability. After storage, the emulsification index (CI) of the emulsion only increased to 23.08%; its 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity was 24.37 ± 1.22% and its 2,2'-Azinobis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS+ ) free radical scavenging activity was largely retained. CONCLUSION During long-term storage, pepsin-treated protein (especially protein treated for 3 h) and GA can form a stable emulsion with antioxidant properties. This work provides new ideas for the development of natural and safe emulsifiers that have antioxidant properties and can be stored long-term and used in the food industry. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Xiaoming Zhao
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Huanyu Zheng
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yuanda Sun
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Meng Zhang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Mengjie Geng
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Fei Teng
- College of Food Science, Northeast Agricultural University, Harbin, China
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Gan J, Sun L, Guan C, Ren T, Zhang Q, Pan S, Zhang Q, Chen H. Preparation and Properties of Salecan- Soy Protein Isolate Composite Hydrogel Induced by Thermal Treatment and Transglutaminase. Int J Mol Sci 2022; 23:ijms23169383. [PMID: 36012648 PMCID: PMC9409434 DOI: 10.3390/ijms23169383] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Revised: 08/10/2022] [Accepted: 08/14/2022] [Indexed: 11/18/2022] Open
Abstract
Salecan (Sal) is a novel marine microbial polysaccharide. In the present research, Sal and soy protein isolate (SPI) were adopted to fabricate Sal–SPI composite hydrogel based on a stepwise process (thermal treatment and transglutaminase induction). The effect of Sal concentration on morphology, texture properties, and the microstructure of the hydrogel was evaluated. As Sal concentration varied from 0.4 to 0.6 wt%, hydrogel elasticity increased from 0.49 to 0.85 mm. Furthermore, the internal network structure of Sal–SPI composite hydrogel also became denser and more uniform as Sal concentration increased. Rheological studies showed that Sal–SPI elastic hydrogel formed under the gelation process. Additionally, FTIR and XRD results demonstrated that hydrogen bonds formed between Sal and SPI molecules, inferring the formation of the interpenetrating network structure. This research supplied a green and simple method to fabricate Sal–SPI double network hydrogels.
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Affiliation(s)
- Jing Gan
- College of Life Science, Yantai University, No. 30 Qingquan Road, Laishan Strict, Yantai 264000, China
| | - Lirong Sun
- Marine College, Shandong University, No. 180 Wenhua West Road, Gao Strict, Weihai 264209, China
| | - Chenxia Guan
- Marine College, Shandong University, No. 180 Wenhua West Road, Gao Strict, Weihai 264209, China
| | - Teng Ren
- Marine College, Shandong University, No. 180 Wenhua West Road, Gao Strict, Weihai 264209, China
| | - Qinling Zhang
- Marine College, Shandong University, No. 180 Wenhua West Road, Gao Strict, Weihai 264209, China
| | - Shihui Pan
- Marine College, Shandong University, No. 180 Wenhua West Road, Gao Strict, Weihai 264209, China
| | - Qian Zhang
- Marine College, Shandong University, No. 180 Wenhua West Road, Gao Strict, Weihai 264209, China
| | - Hao Chen
- Marine College, Shandong University, No. 180 Wenhua West Road, Gao Strict, Weihai 264209, China
- Correspondence: ; Tel.: +86-13366061833
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Dong Q, Lei J, Wang H, Ke M, Liang X, Yang X, Liang H, Huselstein C, Tong Z, Chen Y. Antibacterial Soy Protein Isolate Prepared by Quaternization. Int J Mol Sci 2022; 23:ijms23169110. [PMID: 36012376 PMCID: PMC9409154 DOI: 10.3390/ijms23169110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 08/11/2022] [Accepted: 08/12/2022] [Indexed: 11/16/2022] Open
Abstract
Soy protein isolate (SPI) is green, high-yield natural plant protein, which is widely applied in industry (packing material and adhesives) and tissue engineering. It is meaningful to improve the antibacterial property of soy protein isolate to fabricate versatile safe products to meet people's requirements. In this study, quaternized soy protein isolate (QSPI) was synthesized by the reaction between 2,3-epoxypropyltrimethylammonium chloride (EPTMAC) and SPI. The positive charged (17.8 ± 0.23 mV) quaternary ammonium groups endow the QSPI with superior antibacterial properties against multiple bacteria in vitro and in vivo. Notably, QSPI maintains its good biocompatibility and promotes bacterial-infected wound healing in rat models. Furthermore, QSPI possesses superior water solubility in a broad pH range than raw SPI. Altogether, this soy protein isolate derivative with antibacterial property and superior water solubility may extend the application of SPI in industry and tissue engineering.
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Affiliation(s)
- Qi Dong
- Department of Biomedical Engineering and Hubei Province Key Laboratory of Allergy and Immune Related Disease, TaiKang Medical School (School of Basic Medicine Sciences), Wuhan University, Wuhan 430071, China
| | - Jingwen Lei
- Department of Biomedical Engineering and Hubei Province Key Laboratory of Allergy and Immune Related Disease, TaiKang Medical School (School of Basic Medicine Sciences), Wuhan University, Wuhan 430071, China
| | - Hanjian Wang
- Department of Biomedical Engineering and Hubei Province Key Laboratory of Allergy and Immune Related Disease, TaiKang Medical School (School of Basic Medicine Sciences), Wuhan University, Wuhan 430071, China
| | - Meifang Ke
- Department of Biomedical Engineering and Hubei Province Key Laboratory of Allergy and Immune Related Disease, TaiKang Medical School (School of Basic Medicine Sciences), Wuhan University, Wuhan 430071, China
| | - Xiao Liang
- Department of Biomedical Engineering and Hubei Province Key Laboratory of Allergy and Immune Related Disease, TaiKang Medical School (School of Basic Medicine Sciences), Wuhan University, Wuhan 430071, China
| | - Xindi Yang
- Department of Biomedical Engineering and Hubei Province Key Laboratory of Allergy and Immune Related Disease, TaiKang Medical School (School of Basic Medicine Sciences), Wuhan University, Wuhan 430071, China
| | - Hui Liang
- Research Center for Medicine and Structural Biology, TaiKang Medical School (School of Basic Medicine Sciences), Wuhan University, Wuhan 430071, China
| | - Céline Huselstein
- UMR 7365 CNRS, Medical School, University of Lorraine, 54505 Nancy, France
| | - Zan Tong
- Department of Biomedical Engineering and Hubei Province Key Laboratory of Allergy and Immune Related Disease, TaiKang Medical School (School of Basic Medicine Sciences), Wuhan University, Wuhan 430071, China
- Correspondence: (Z.T.); (Y.C.)
| | - Yun Chen
- Department of Biomedical Engineering and Hubei Province Key Laboratory of Allergy and Immune Related Disease, TaiKang Medical School (School of Basic Medicine Sciences), Wuhan University, Wuhan 430071, China
- Correspondence: (Z.T.); (Y.C.)
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Guo J, Xu J, Chen J. Study on the Interaction Mechanism Between Soybean Protein Isolates and Lemon Flavor: Isomerization and Degradation of Citral. Front Nutr 2022; 9:929023. [PMID: 35938129 PMCID: PMC9355578 DOI: 10.3389/fnut.2022.929023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Accepted: 05/26/2022] [Indexed: 11/13/2022] Open
Abstract
By headspace solid-phase microextraction/gas chromatography-mass spectrometry, the effects of 1% (w/v) alcohol denatured soybean protein isolates (L-SPI), native soybean protein isolates (N-SPI), as well as the thermal denaturation of soybean protein isolates (H-SPI) on low concentration (24 μmol/L) of citral was studied in aqueous. The results shows that the SPI could catalyze citral isomerization and yield methyl heptenone and acetaldehyde by inverse aldol condensation degradation. 3-Hydroxycitronelloal was formed as an intermediate in this reaction. The catalytic efficiency of the L-SPI was higher than that of N-SPI, whereas the catalytic efficiency of H-SPI was the lowest. Additionally, it shows that the catalytic efficiency increased as the pH increased. The catalytic efficiency of 7S (Soybean β-Conglycinin) was greater than that of 11S (Soy bean Proglycinin).
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Affiliation(s)
- Jun Guo
- College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, China
- Department of Chemistry and Material Engineering, Chizhou University, Chizhou, China
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jicheng Xu
- College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, China
- Department of Chemistry and Material Engineering, Chizhou University, Chizhou, China
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
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Wang R. Performance and Structure Evaluation of Gln-Lys Isopeptide Bond Crosslinked USYK-SPI Bioplastic Film Derived from Discarded Yak Hair. Polymers (Basel) 2022; 14:polym14122471. [PMID: 35746046 PMCID: PMC9229832 DOI: 10.3390/polym14122471] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Revised: 06/10/2022] [Accepted: 06/15/2022] [Indexed: 01/28/2023] Open
Abstract
To reduce the waste from yak hair and introduce resource recycling into the yak-related industry, an eco-friendly yak keratin-based bioplastic film was developed. We employed yak keratin (USYK) from yak hair, soy protein isolate (SPI) from soybean meal as a film-forming agent, transglutaminase (EC 2.3.2.13, TGase) as a catalytic crosslinker, and glycerol as a plasticizer for USYK-SPI bioplastic film production. The structures of the USYK-SPI bioplastic film were characterized by scanning electron microscopy (SEM), differential scanning calorimetry (DSC), and X-Ray diffraction (XRD). The mechanical properties, the thermal behavior, light transmittance performance, and water vapor permeability (WVP) were measured. The results revealed that the added SPI possibly acted as a reinforcement. The formation of Gln-Lys isopeptide bonds and hydrophobic interactions led to a stable crosslinking structure of USYK-SPI bioplastic film. The thermal and the mechanical behaviors of the USYK-SPI bioplastic film were improved. The enhanced dispersion and formation of co-continuous protein matrices possibly produced denser networks that limited the diffusion of water vapor and volatile compounds in the USYK-SPI bioplastic films. Moreover, the introduction of SPI prompted the relocation of hydrophobic groups on USYK molecules, which gave the USYK-SPI bioplastic film stronger surface hydrophobicity. The SPI and USYK molecules possess aromatic amino residuals (tyrosine, phenylalanine, tryptophan), which can absorb ultraviolet radiation. Thus, the USYK-SPI bioplastic films were shown to have an excellent UV barrier. The synergy effect between USYK and SPI is not only able to improve rigidity and the application performance of keratin-based composite film but can also reduce the cost of the keratin-based composite film through the low-cost of the SPI alternative which partially replaces the high-cost of keratin. The data obtained from this research can provide basic information for further research and practical applications of USYK-SPI bioplastic films. There is an increasing demand for the novel USYK-SPI bioplastic film in exploit packaging material, biomedical materials, eco-friendly wearable electronics, and humidity sensors.
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Affiliation(s)
- Ruirui Wang
- Department of Applied Chemistry, College of Chemistry and Chemical Engineering, Qinghai Normal University, 38 Wusi West Road, Xining 810008, China
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Wang X, Wang S, Xu D, Peng J, Gao W, Cao Y. The Effect of Glycosylated Soy Protein Isolate on the Stability of Lutein and Their Interaction Characteristics. Front Nutr 2022; 9:887064. [PMID: 35685872 PMCID: PMC9172447 DOI: 10.3389/fnut.2022.887064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Accepted: 04/11/2022] [Indexed: 11/18/2022] Open
Abstract
Lutein is a natural fat-soluble carotenoid with various physiological functions. However, its poor water solubility and stability restrict its application in functional foods. The present study sought to analyze the stability and interaction mechanism of the complex glycosylated soy protein isolate (SPI) prepared using SPI and inulin-type fructans and lutein. The results showed that glycosylation reduced the fluorescence intensity and surface hydrophobicity of SPI but improved the emulsification process and solubility. Fluorescence intensity and ultraviolet–visible (UV–Vis) absorption spectroscopy results showed that the fluorescence quenching of the glycosylated soybean protein isolate by lutein was static. Through thermodynamic parameter analysis, it was found that lutein and glycosylated SPI were bound spontaneously through hydrophobic interaction, and the binding stoichiometry was 1:1. The X-ray diffraction analysis results showed that lutein existed in the glycosylated soybean protein isolate in an amorphous form. The Fourier transform infrared spectroscopy analysis results revealed that lutein had no effect on the secondary structure of glycosylated soy protein isolate. Meanwhile, the combination of lutein and glycosylated SPI improved the water solubility of lutein and the stability of light and heat.
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Affiliation(s)
- Xia Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University (BTBU), Beijing, China
| | - Shaojia Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University (BTBU), Beijing, China
| | - Duoxia Xu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University (BTBU), Beijing, China
| | - Jingwei Peng
- Chenguang Biotech Group Co., Ltd., Handan, China
| | - Wei Gao
- Chenguang Biotech Group Co., Ltd., Handan, China
| | - Yanping Cao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University (BTBU), Beijing, China
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Shams R, Singh J, Dash KK, Dar AH, Nayik GA, Ansari MJ, Hemeg HA, Ahmed AEM, Shaikh AM, Kovács B. Effect of Maltodextrin and Soy Protein Isolate on the Physicochemical and Flow Properties of Button Mushroom Powder. Front Nutr 2022; 9:908570. [PMID: 35774545 PMCID: PMC9238412 DOI: 10.3389/fnut.2022.908570] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Accepted: 04/25/2022] [Indexed: 11/13/2022] Open
Abstract
In this investigation, the effect of different drying techniques, such as freeze-drying and cabinet drying, with two different carrier agents, such as maltodextrin (MD) and soy protein isolate (SPI), at different levels (10, 15, and 20%) on button mushrooms has been revealed. The results showed that the button mushroom powders (BMPs) formulated with SPI as a carrier agent had significantly higher powder yield, hygroscopicity, L *, a *, and b * values, whereas BMP formulated with MD had significantly higher water activity, solubility index, tapped density, bulk density, and flowability. The highest retention of bioactive compounds was reported in freeze-dried mushroom powder compared to cabinet dried powder using SPI as a carrier agent. Fourier transform infrared (FTIR) analysis confirmed that certain additional peaks were produced in the mushroom button powder-containing SPI (1,035-3,271 cm-1) and MD (930-3,220 cm-1). Thus, the results revealed that SPI showed promising results for formulating the BMP using the freeze-drying technique.
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Affiliation(s)
- Rafeeya Shams
- Department of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Jammu, India
| | - Jagmohan Singh
- Department of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Jammu, India
| | - Kshirod K. Dash
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Maligram, India
| | - Aamir Hussain Dar
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, India
| | - Gulzar Ahmad Nayik
- Department of Food Science and Technology, Government Degree College Shopian, Srinagar, India
| | - Mohammad Javed Ansari
- Department of Botany, Hindu College Moradabad, Mahatma Jyotiba Phule Rohilkhand University, Bareilly, India
| | - Hassan A. Hemeg
- Department of Medical Laboratory Technology, College of Applied Medical Sciences, Taibah University, Medina, Saudi Arabia
| | - Abdelhakam Esmaeil Mohamed Ahmed
- Institute of Food Science, University of Debrecen, Debrecen, Hungary
- Faculty of Forestry, University of Khartoum, Khartoum North, Sudan
| | | | - Béla Kovács
- Institute of Food Science, University of Debrecen, Debrecen, Hungary
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Hsieh CH, Wang TY, Tung BC, Liu HP, Yeh LT, Hsu KC. The Hydrolytic Peptides of Soybean Protein Induce Cell Cycle Arrest and Apoptosis on Human Oral Cancer Cell Line HSC-3. Molecules 2022; 27:2839. [PMID: 35566188 DOI: 10.3390/molecules27092839] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 04/27/2022] [Accepted: 04/27/2022] [Indexed: 11/22/2022]
Abstract
Protein hydrolysates from various sources, including tuna cooking juice, soy protein isolate, sodium caseinate, wheat gluten and skin gelatin from porcine, tilapia, halibut and milkfish were analyzed to screen their antiproliferative activities against the human oral squamous carcinoma cell line, HSC-3. The soy protein isolate was selected for further investigations based on its hydrolysates with bromelain (SB) and thermolysin (ST), showing the greatest inhibition of cell growth. The SB and ST hydrolysates showed antiproliferative activities up to 35.45–76.39% against HSC-3 cells at 72 h, and their IC50 values were 0.74 and 0.60 mg/mL, respectively. SB and ST induced cell cycle arrest in the S phase through a pathway independent of p21 and p27 protein expression. Further, ST induced the apoptosis of HSC-3 cells by downregulating expression of Bcl-2, PARP, caspase 3 and caspase 9, but an upregulating expression of p53 and cleaved caspase 3. Unlike ST, SB may induce necrosis on HSC-3 cells. Thus, soybean hydrolysates may be a good source for providing antiproliferative peptides against HSC-3, while SB and ST may have the potential to be developed as functional foods.
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49
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Gu W, Li F, Liu T, Gong S, Gao Q, Li J, Fang Z. Recyclable, Self-Healing Solid Polymer Electrolytes by Soy Protein-Based Dynamic Network. Adv Sci (Weinh) 2022; 9:e2103623. [PMID: 35142448 PMCID: PMC9008422 DOI: 10.1002/advs.202103623] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/19/2021] [Revised: 12/13/2021] [Indexed: 05/28/2023]
Abstract
Compared to traditional organic liquid electrolytes, which often present leakage, flammability, and chemical stability problems, solid polymer electrolytes (SPEs) are widely regarded as one of the most promising candidates for the development of safer lithium-ion batteries. Vitrimers are a new class of polymer materials consisting of dynamic covalent networks that can change their topology by thermally activated bond-exchange reactions. Herein, the recyclable and self-healing solid polymer electrolytes (SPEs) with a soy protein isolate (SPI)-based imine bond dynamic network are reported. This malleable covalent cross-linked network polymer can be reshaped and recycled at high temperature (100 °C) or only with water at ambient temperature (25 °C), which may realize the green processing of energy materials. The introduction of bis(trifluoromethane) sulfonimide lithium (LiTFSI) significantly reinforces the conductivity of the dynamic network to a maximum of 3.3 × 10-4 S cm-1 . This simple and applicable method establishes new principles for designing scalable and flexible strategies for fabricating polymer electrolytes.
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Affiliation(s)
- Weidong Gu
- MOE Key Laboratory of Wood Material Science and Application & Beijing Key Laboratory of Wood Science and EngineeringBeijing Forestry UniversityBeijing100083China
| | - Feng Li
- MOE Key Laboratory of Wood Material Science and Application & Beijing Key Laboratory of Wood Science and EngineeringBeijing Forestry UniversityBeijing100083China
| | - Tao Liu
- MOE Key Laboratory of Wood Material Science and Application & Beijing Key Laboratory of Wood Science and EngineeringBeijing Forestry UniversityBeijing100083China
| | - Shanshan Gong
- MOE Key Laboratory of Wood Material Science and Application & Beijing Key Laboratory of Wood Science and EngineeringBeijing Forestry UniversityBeijing100083China
| | - Qiang Gao
- MOE Key Laboratory of Wood Material Science and Application & Beijing Key Laboratory of Wood Science and EngineeringBeijing Forestry UniversityBeijing100083China
| | - Jianzhang Li
- MOE Key Laboratory of Wood Material Science and Application & Beijing Key Laboratory of Wood Science and EngineeringBeijing Forestry UniversityBeijing100083China
| | - Zhen Fang
- Department of Biochemistry & Molecular BiologyGreat Lakes Bioenergy Research Center‐Michigan State UniversityEast LansingMI48824USA
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Varshney N, Sahi AK, Poddar S, Vishwakarma NK, Kavimandan G, Prakash A, Mahto SK. Freeze-Thaw-Induced Physically Cross-linked Superabsorbent Polyvinyl Alcohol/ Soy Protein Isolate Hydrogels for Skin Wound Dressing: In Vitro and In Vivo Characterization. ACS Appl Mater Interfaces 2022; 14:14033-14048. [PMID: 35312269 DOI: 10.1021/acsami.1c23024] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [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: 06/14/2023]
Abstract
In this work, polyvinyl alcohol (PVA)- and soy protein isolate (SPI)-based scaffolds were prepared by physical cross-linking using the freeze-thaw method. The PVA/SPI ratio was varied to examine the individual effects of the two constituents. The physicochemical properties of the fabricated scaffolds were analyzed through Fourier transform infrared spectroscopy, scanning electron microscopy, X-ray diffraction, thermogravimetric analysis, and differential scanning calorimetry. The SPI concentration significantly affected the properties of scaffolds, such as the extent of gelation (%), pore size, porosity, degradation, swelling, and surface wettability. The in vitro degradation of fabricated hydrogels was evaluated in phosphate-buffered saline and lysozyme solution for a duration of 14 days. The in vitro compatibility of prepared hydrogels was evaluated by the MTT assay with NIH-3T3 cells (fibroblast). The water vapor transmission rate (WVTR) assays showed that all hydrogels possessed WVTR values in the range of 2000-2500 g m-2 day-1, which is generally recommended for ideal wound dressing. Overall, the obtained results reveal that the fabricated scaffolds have excellent biocompatibility, mechanical strength, porosity, stability, and degradation rate and thus carry enormous potential for tissue engineering applications. Furthermore, a full-thickness wound healing study performed in rats supported them as a promising wound dressing material.
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Affiliation(s)
- Neelima Varshney
- Tissue Engineering and Biomicrofluidics Laboratory, School of Biomedical Engineering, Indian Institute of Technology (Banaras Hindu University), Varanasi, Uttar Pradesh 221005, India
| | - Ajay Kumar Sahi
- Tissue Engineering and Biomicrofluidics Laboratory, School of Biomedical Engineering, Indian Institute of Technology (Banaras Hindu University), Varanasi, Uttar Pradesh 221005, India
| | - Suruchi Poddar
- Tissue Engineering and Biomicrofluidics Laboratory, School of Biomedical Engineering, Indian Institute of Technology (Banaras Hindu University), Varanasi, Uttar Pradesh 221005, India
| | - Niraj K Vishwakarma
- Tissue Engineering and Biomicrofluidics Laboratory, School of Biomedical Engineering, Indian Institute of Technology (Banaras Hindu University), Varanasi, Uttar Pradesh 221005, India
| | - Gauri Kavimandan
- Tissue Engineering and Biomicrofluidics Laboratory, School of Biomedical Engineering, Indian Institute of Technology (Banaras Hindu University), Varanasi, Uttar Pradesh 221005, India
| | - Archisha Prakash
- Tissue Engineering and Biomicrofluidics Laboratory, School of Biomedical Engineering, Indian Institute of Technology (Banaras Hindu University), Varanasi, Uttar Pradesh 221005, India
| | - Sanjeev Kumar Mahto
- Tissue Engineering and Biomicrofluidics Laboratory, School of Biomedical Engineering, Indian Institute of Technology (Banaras Hindu University), Varanasi, Uttar Pradesh 221005, India
- Centre for Advanced Biomaterials and Tissue Engineering, Indian Institute of Technology (Banaras Hindu University), Varanasi, Uttar Pradesh 221005, India
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