FOOD HYDROCOLLOIDS
·
2023
·
IF 10.7
Tingting Hong,Zhiwen Tan,Tian Yang,Dan Xu,Yamei Jin,Fengfeng Wu,Xueming Xu
The impact of adding zein on the gluten network during extruded noodle processing and the quality of the noodles by extrusion-cooking were investigated. These changes were studied by size exclusion-high performance liquid chromatography (SE-HPLC), free sulfhydryl (SH) measurement, non-covalent interactions, Fourier-transform infrared spectroscopy (FTIR), particle size analysis, confocal laser scanning microscopy (CLSM), and scanning electron microscopy (SEM). Zein reduced the protein aggregation, resulting in a higher free sulfhydryl content and increased hydrogen bonds and hydrophobic interactions during noodle processing. Moreover, Zein reduced the relative content of β-sheets by 4.54% and 7.48% at the extrusion and cooking stages, respectively. Zein decreased the particle size during extrusion but increased it during cooking. Zein improved the compactness and strength of noodle microstructure during cooking, exhibited higher hardness and impeded water mobility compared to extruded noodles made only with wheat flour (WF). The extruded noodles containing zein showed a significant increase of 26.10% and 61.11% in tensile strength and distance, respectively. Zein did not cause significant changes in the cooking loss and water absorption in the extruded noodles. Research on the impact of zein on protein during the processing of extruded noodles could provide a dependable approach and valuable mechanistic insights for improving the quality of extruded noodles.
研究领域:
食品科学
·
分子生物学
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产品关联
DOI
高影响因子
ANALYTICA CHIMICA ACTA
·
2025
·
IF 6
Zhiyu Shao,Jie Zeng,Jun Dong,Fusui Ji,Hongxia Li,Ruiyue Yang,Wenxiang Chen,Wenyu Li,Siming Wang
Background Oxidative stress is a major mechanism underlying aging and health damage, and it is associated with decreased serum free thiol levels. Monitoring serum free thiol levels provides a valuable reference for assessing the body's health status. However, it is a key challenge in clinical analysis to simultaneously monitor serum total free thiols and specific low-molecular-mass free thiol compounds in a single run. Traditional methods often struggle to avoid interference from side reactions due to the high reactivity of free thiols in alkaline derivatization environments. Results In this study, we developed an integrated non-alkaline derivatization strategy using 2,2′-dithiodipyridine and high-performance liquid chromatography. 2,2′-Dithiodipyridine can react rapidly with free thiols under acidic to neutral environments, and all derivatives exhibit similar absorbance characteristics to the substrates. Taking advantage of these properties, this method combines reliable derivatization with efficient chromatographic separation, enabling the simultaneous analysis of total free thiols and five main specific low-molecular-mass thiol compounds within a single injection cycle. Eight chromatographic peaks including free thiol derivatives, the derivatization reagent, and internal standard were observed during a 14-minute analysis. The peak corresponding to 2-thiopyridone indicates the total concentration of free thiols while specific pyridyldithio derivative peaks represent the individual levels of low-molecular-mass free thiols. Using the developed method, a significant negative correlation was observed between free thiol levels and both age and health risk factors in a study involving 260 volunteers. Significance This study presents a robust and simple method for the simultaneous measurement of total free and low-molecular-mass free thiols, providing a facile technique for population analysis and for investigating the relationship between free thiols and human health.
研究领域:
分析化学
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生物医学
·
临床检验
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产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2022
·
IF 11.504
Kai Huang,Junru Shi,Mengyao Li,Rulian Sun,Wenwen Guan,Hongwei Cao,Xiao Guan,Yu Zhang
This study sought approaches to improve the textural properties of quinoa protein (QP) from the perspective of processing methods. The effect of microwave (MW) heating on the aggregation changes and gel properties of QP was investigated. The QP was treated with water bath and MW at the same heating rate. Ultraviolet absorption spectrum, intrinsic fluorescence spectrum and circular dichroism showed that MW accelerated the denaturation and unfolding of protein structure, thus more hydrophobic residues were exposed and the surface hydrophobicity was enhanced. The significant depression of free sulfhydryl groups and solubility indicated that MW promoted the production of protein aggregates. Larger protein aggregates observed in turbidity, particle size and atomic force microscopy images. MW treatment improved the gel strength and maintained the water holding capacity of QP gel. This study provided a theoretical reference for the application of MW in gluten-free foods.
研究领域:
食品科学
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蛋白质化学
·
微波技术
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DOI
高影响因子
Food and Bioprocess Technology
·
2017
·Vol. 10
·期 8
·1574-1583
·
IF 2.576
Guo Chaofan,Zhang Zhenna,Chen Jiajia,Fu Hongfei,Subbiah Jeyamkondan,Chen Xiangwei,Wang Yunyang
The effects of radio frequency (RF) heating treatments with different final temperatures (70, 80, and 90 °C) and electrode gaps (120, 160, and 200 mm) on the structural characteristics of soy protein isolate (SPI) dispersion were investigated. The results showed that RF heating significantly influenced free sulfhydryl groups and surface hydrophobicity of SPI. Free sulfhydryl groups increased with the increase of final temperature. The hydrophobicity of the RF-heated sample was higher than the original SPI without RF treatment. The highest hydrophobicity of the RF-heated SPI was found with electrode gap of 200 mm at 90 °C. RF heating treatment resulted in the reduction of ultraviolet absorption of SPI indicating the change of three-dimensional positions of soy protein but did not modify the protein primary structure of SPI. The Fourier transform infrared spectroscopy showed that hydration of SPI was decreased by RF heating. The self-reassembly from random coil structure to β-sheet structure suggested that RF heating treatment can change the secondary structure of soy protein to be more orderly.
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研究领域:
食品科学
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蛋白质化学
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生物物理学
✓ 已验证
产品关联
DOI
高影响因子
BIOMATERIALS
·
2021
·
IF 12.479
Jihui Gao,Yizhan Guo,Rongrong Yan,Jianfen Liang,Dong Yang
Gluten network formed by oxidation of glutenin sulfhydryl groups is the determinant of dough rheological properties, while chemical reagents including oxidants and reductants are both used as dough rheology improvers under different circumstances. This study compares the impact of sodium metabisulfite (SMBS) and azodicarbonamide (ADA), as the representative reductive and oxidative dough improvers, at series of concentrations that offer or remove the same number of electrons form dough, respectively. The alveographic characterization, protein distribution and glutenin composition analysis, and free sulfhydryl measurement were performed on dough containing redox equivalent SMBS or ADA. Finally, at each optimal concentration, the dough protein network was analyzed with confocal microscopy . Results showed that SMBS increased the free sulfhydryl content, loosened the microstructure of gluten network, and thus enhanced dough extensibility. ADA reduced the free sulfhydryl content, compacted the dough microstructure, thus enhanced the tenacity and baking strength of dough. It is therefore proposed that the reductants reduce disulfide bonds in gluten network and renders the formation of one-dimensional gluten network while oxidants promote the disulfide linkage and formation of three-dimensional gluten network. This study offers a theoretic foundation of differentiating dough rheology improvers for their specified application.
研究领域:
食品科学
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化学
·
烘焙技术
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产品关联
DOI
PubMed
高影响因子
Current Research in Food Science
·
2023
·
IF 6.3
Jian Zhang,Yingying Zou,Bowen Yan,Nana Zhang,Jianxin Zhao,Hao Zhang,Wei Chen,Daming Fan
As a novel protein resource, the low digestibility of Spirulina platensis protein (SPP) limits its large-scale application. From the perspective of food processing methods, different heating treatments were explored to improve the structure and digestibility of SPP. In this study, SPP was heated by water bath and microwave at the same heating rate and heating temperature. Microwave accelerated protein denaturation and structure unfolded as the heating intensity increases, causing more exposed hydrophobic residues and enhancing surface hydrophobicity. The data of free sulfhydryl group, particle size, and gel electrophoresis, showed that microwave treatment promoted the formation of protein aggregates. The structural changes can potentially improve the accessibility of digestive enzymes, promote the in vitro digestibility rate, and further accelerate the production of small molecular peptides and the release of free amino acids. This study provided an innovative approach to improve the digestibility and therefore the utilization efficiency of SPP.
研究领域:
食品科学
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蛋白质化学
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生物技术
✓ 已验证
DOI
PubMed
高影响因子
Food Science & Nutrition
·
2018
·Vol. 6
·期 4
·1053-1064
·
IF 1.521
Shuang Ma,Xu Yang,Changhui Zhao,Mingruo Guo
Effect of ultrasound treatment on the physicochemical properties and structure of β-lactoglobulin were investigated. β-Lactoglobulin was treated with ultrasound at different amplitudes, temperatures, and durations. The surface hydrophobicity and free sulfhydryl group of β-lactoglobulin were significantly increased after ultrasound treatment ( p < .05). The maximal surface hydrophobicity and free sulfhydryl group were 5,812.08 and 5.97 μmol/g, respectively. Ultrasound treatment changed the physicochemical properties of β-lactoglobulin including particle size (from 1.21 ± 0.05 nm to 1.66 ± 0.03 nm), absolute zeta potential (from 15.47 ± 1.60 mV to 27.63 ± 3.30 mV), and solubility (from 84.66% to 95.17%). Ultrasound treatment increased α-helix and β-sheet structures of β-lactoglobulin. Intrinsic fluorescence intensity of ultrasound-treated β-lactoglobulin was increased with shift of λ max from 334 to 329 nm. UV absorption of β-lactoglobulin was decreased with shift of λ max from 288 to 285 nm after ultrasound treatment. There were no significant changes in high-performance liquid chromatography and protein electrophoretic patterns. These findings indicated that ultrasound treatment had high potential in modifying the physiochemical and structural properties of β-lactoglobulin for industrial applications.
研究领域:
食品科学
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蛋白质化学
·
生物物理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Ruiling Li,Hui Xue,Binghong Gao,Huilan Liu,Tianfeng Han,Xiaobo Hu,Yonggang Tu,Yan Zhao
This study investigated the effects and mechanisms of different types (lard, butter, and sunflower oil) and levels (6.43, 13, and 26.29 mL/L) of emulsified lipids on the physicochemical properties of heat-induced duck egg white gels (EWG). At 26.29 mL/L addition, the hardness of sunflower oil−egg white composite gel (S-EWG) was 8.4 N, which was significantly lower than that 11.4 N of lard−egg white composite gel (L-EWG) and 10.3 N of butter−egg white composite gel (B-EWG) ( p < 0.05). In addition, L-EWG and B-EWG had higher water holding capacity (WHC), and surface hydrophobicity, as well as a more compact microstructure and lower spin−spin relaxation time ( T 2 ) and free sulfhydryl content than S-EWG. As the lipid content increased, T 2 decreased, free sulfhydryl content (lipid-groups and NEM-groups) decreased, and surface hydrophobicity increased for all three composite gels. These results collectively indicated that compared with emulsified sunflower oil, the emulsified lard and butter promoted the exposure of hydrophobic regions, hydrophilic polar groups, and sulfhydryl groups within the EWG molecules, thereby enhancing the hydrophobic interactions and crosslinking via disulfide bond formation (between gel proteins, between interfacial film and gel proteins) within the gels. Therefore, L-EWG and B-EWG exhibited higher hardness and WHC than S-EWG.
研究领域:
食品科学
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化学
·
生物物理学
✓ 已验证
DOI
高影响因子
JOURNAL OF FOOD ENGINEERING
·
2016
·
IF 3.199
Bohui Liu,Hui Wang,Tan Hu,Peipei Zhang,Zhuo Zhang,Siyi Pan,Hao Hu
In this study, the effect of ball-milling (BM, Mixer Mill MM 400) treatments on the physicochemical properties of soybean protein isolate (SPI) and its cold-set gels induced by glucono-δ-lactone was studied. BM of SPI increased the gel strength and water holding capacity of cold-set gels significantly after 4 min of BM treatments. BM treatments did not alter the primary structure of SPI, but caused minor changes of the secondary structure. Furthermore, surface hydrophobicity of SPI increased gradually from 2058 to 5051 after 10 min of BM, while free SH groups reduced from 3.92 to 2.65 μmol/g protein. Moreover, near-UV CD spectra indicated that the tertiary conformation stability was increased and the hydrophobic groups might shift to a more hydrophobic microenvironment. In conclusion, appropriate BM treatments could change the physicochemical properties of SPI and increased the gelation properties of SPI cold-set gels.
研究领域:
食品科学
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蛋白质化学
·
材料科学
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产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2021
·
IF 4.952
Kexin Yao,Weibo Guo,Yao Yao,Na Wu,Mingsheng Xu,Yan Zhao,Yonggang Tu
In this study, moisture content, textural properties, microstructure, free sulfhydryl group content, the secondary structure of heat-induced duck egg white gels (DEWG) under different heating temperatures of 80 °C, 90 °C, 100 °C and times of 10, 15, 20, and 25 min were investigated. Enzymolysis efficiency and peptide mapping were determined to clarify the linkage mechanism in gel properties, digestion behavior and peptide release of DEWG. Results indicated that with the increasing temperature and time, a gel with harder texture and less moisture was formed. Related gel exhibited a more compact form of aggregation in the environmental scanning electron microscopy (ESEM) and transmission electron microscope (TEM), as well as an increase in the amount of free sulfhydryl group and β -sheet. The in vitro digestibility and the number of peptides produced were affected by protein aggregation morphology. The gel with low induction temperature and shorter induction time showed a loose structure, resulting in a higher digestibility and more quantity of peptides released. In conclusion, heat induced changes in gelation behavior of duck egg white protein, and thus exhibited critical effects on protein digestion and peptide released.
研究领域:
食品科学
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蛋白质化学
·
营养学
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产品关联
DOI
高影响因子
JOURNAL OF FOOD SCIENCE
·
2024
·Vol. 89
·期 12
·9257-9270
·
IF 3.2
Guangliang Xing,Jia Liu,Ruohan Wang,Yitong Wu
Transglutaminase (TGase)-mediated cross-linking has gained significant attention due to its potential to reduce the allergenicity of food proteins. This study investigates the effects of TGase cross-linking on allergenicity and conformational modifications in a dual-protein system comprising soy protein isolate (SPI) and β-lactoglobulin (β-LG). The results showed that TGase cross-linking effectively decreased the allergenic potential of both SPI and β-LG, with a more pronounced reduction observed in the allergenicity of soy protein in the dual-protein system. SDS-PAGE analysis revealed that the 7S and 11S subunits of soy protein were more easily cross-linked than β-LG. Secondary structure analysis indicated that TGase treatment disrupted β-sheet structures, increased the content of random coils, and enhanced protein flexibility. Ultraviolet absorption and intrinsic fluorescence analyses confirmed these structural alterations, with TGase treatment exposing additional aromatic amino acids. A reduction in free sulfhydryl groups and altered intermolecular forces further corroborated the occurrence of cross-linking. These findings suggest that TGase-mediated cross-linking effectively reduced the allergenicity of SPI and β-LG by modifying their conformations, offering potential strategies for the development of hypoallergenic dual-protein food products. Practical Application This study has practical applications in the food industry to develop hypoallergenic food products, particularly those that combine soy and dairy proteins. By using TGase to cross-link these proteins, the allergenicity can be reduced, resulting in products that are safer for consumers with food allergies.
研究领域:
食品科学
·
过敏研究
·
蛋白质化学
·
生物技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2023
·
IF 6
Lixin Tan,Mengting Zheng,Shuping Chen,Na Wu,Lilan Xu,Yan Zhao,Yao Yao,Yonggang Tu
In order to clarify the quality formation process of low-NaCl salted eggs (LSEs) under the dual action of vacuum and salt, changes of physicochemical properties, molecular structure, and microstructures of egg white as well as interior and exterior yolks were systematically studied. Results showed that the salt content of egg whites and egg yolks increased to around 5% and 1% respectively, which were only about half of their traditional counterparts. Exterior yolk exudes more oil than the interior yolk, which was consistent with the observation of a more compact microstructure by scanning electron microscopy (SEM). Rheological testing demonstrated a significant increase in the viscosity of yolks but a decrease of egg whites. At the molecular level, proteins of egg white and yolk had gone through the process of denaturation and aggregation, but their change tendencies of free sulfhydryl group, surface hydrophobicity and secondary structure were slightly different. In summary, vacuum assisted two-stage pickling could effectively shorten the ripening time of salted eggs and reduce salt content without compromising their good quality.
研究领域:
食品科学
·
化学
·
微生物学
·
生物物理学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）