JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2024
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IF 5.7
Hanfei Ye,Jinqi Shen,Shulin Deng,Wenwen Yu
This study investigates the inhibitory effects of lignin on gluten digestibility and elucidates the underlying mechanism using static in vitro digestion protocols involving pepsin and pancreatin. Gluten digestibility was evaluated based on the degree of protein hydrolysis (DH), peptides’ profile, and free amino acids (AAs) content. The interactions between lignin and gluten under digestive conditions and their impact on proteolytic enzyme activities were examined through various analytical techniques, including scanning electron microscopy (SEM), viscosity measurements, ζ-potential analysis, and enzyme kinetics. Results reveal that lignin significantly impairs gluten digestibility by inducing the formation of protein aggregates, leading to distinct intermediate peptides and reduced levels of key AAs such as aspartic acid, phenylalanine, proline, and histidine. These findings offer valuable insights into gluten-lignin interactions and highlight lignin’s potential applications in the food industry, particularly as a functional additive to modulate nutrient digestibility.
研究领域:
食品科学
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生物化学
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DOI
PubMed
高影响因子
Journal of Food Measurement and Characterization
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2024
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IF 2.9
Liu Jianying,Ma Yan,Ukwatta Ruchika Hansanie,Xue Feng,Xiong Xiaohui,Li Chen
The conjugates of gluten and polyphenols (naringin, hesperetin or curcumin) were produced by alkaline method and the effects of conjugation on physicochemical properties of gluten were investigated in this study. The results show that the conjugates possess lower content of free amino and sulfhydryl groups, and higher molecular mass, which indicate the covalent binding occurred. As compared with corresponding mixtures, the conjugates show lower intensity of the amide A, surface hydrophobicity, intermolecular β-sheets, interfacial and surface tension, as well as higher fluorescence intensity, antiparallel β-sheets and particle size (in the range of 130–150 μm). Furthermore, the conjugates also exhibit better emulsifying and foaming properties, higher storage modulus and lower degradation temperature than native gluten. However, the changes in physicochemical properties of conjugates depend on the type of polyphenols and curcumin-gluten conjugates possess the improved emulsifying, foaming and gelation properties among conjugates, due to their more flexible structure.
研究领域:
食品科学
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生物化学
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DOI
高影响因子
ACS Food Science & Technology
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2021
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IF 0
Shanshan Wang,Songbai Liu
In this study, formulation of soy protein- and gluten-based gel materials for 3D printing in a model study has been successfully developed employing thermosensitive cocoa butter to investigate its feasibility for preparing meat analogues. The influence of protein, starch, and sodium alginate on extrusion formability and printing accuracy was investigated. The extrusion formability of doughs of soy protein isolate was notably better than that of pea protein. Addition of appropriate amounts of cocoa butter, Tween-80, and sodium alginate was essential to achieve superior 3D printing performance. Thermosensitive cocoa butter provided fluidity to the doughs during 3D printing above room temperature and retained the shape upon solidification at room temperature. SEM-EDS, FT-IR, and solid-state NMR investigations revealed that the hydrogen bonding interaction of the soy protein and gluten network generated the fundamental continuous fibrous architecture of the gels. The developed strategy in this study would be valuable for formulating materials for 3D printing.
研究领域:
食品科学
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材料科学
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产品关联
DOI
FOOD HYDROCOLLOIDS
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2023
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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
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分子生物学
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
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2018
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IF 4.946
Ruyu Gong,Chunyue Ai,Baojun Zhang,Xianglei Cheng
The accumulation of organic selenium (Se) in grains is helpful in understanding its bioaccessibility in various Se-enriched rice cultivars after soil selenite treatments. In the present study conducted with two rice cultivars, the organic Se as well as the glutelin-derived Se and the selenomethionine (SeMet) percentage in grains increased with soil Se levels. The available Se that was detected in the forms of SeMet (∼40%) and selenite (∼12%) accounted for more than 50% of the total Se in grains, and no significant differences were observed between the two rice cultivars ( P > 0.05). Simulated gastrointestinal digestion showed that the digested grain SeMet increased with the soil Se treatment levels, whereas there were minimal changes in the percentages of selenite in the grain. Furthermore, approximately half of the available SeMet was derived from the grain glutelin . These results suggest that the non-glutelin-derived Se in rice should be further studied.
研究领域:
植物学
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营养学
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2021
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IF 4.952
Haihua Jiang,Xing Hu,Junhui Pan,Deming Gong,Guowen Zhang
This research aimed to investigate the changes in the structure and functional properties of glutenin (Glu) induced by hesperetin (Ht) or hesperidin (Hd). Both Ht and Hd quenched the fluorescence of Glu through a static process and formed a Ht/Hd–Glu complex in one binding site. The binding constants between Glu and Ht and Hd were 4.20 × 10 4 L mol −1 and 3.59 × 10 4 L mol −1 at 25 °C, respectively. The computer simulations showed their bindings were dominated by hydrogen bonds and hydrophobic forces, and also provided the changes in particle motion and macroscopic properties of Glu induced by Ht/Hd. The presence of Ht/Hd promoted the exchange of sulfhydryl and disulfide bonds, resulting in the structural changes of Glu and the free sulfhydryl groups more exposed. Meanwhile, the increase in β-sheet content of Glu might cause the contraction of the carbon chain, thereby increasing the surface hydrophobicity. Due to the increase in rigid clusters and the decrease in flexibility, thermal stability of Glu was enhanced. Moreover, the emulsifying activity of Glu was significantly improved. This research lays the foundation for the application of Ht/Hd and Glu in healthy food or the optimization of Glu-based products.
研究领域:
食品科学
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生物化学
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产品关联
DOI
高影响因子
Food Bioscience
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2023
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IF 5.2
Jialin Hu,Xinxin Xu,Liguang Xu,Hua Kuang,Chuanlai Xu,Lingling Guo
Wheat gliadin is one of the most important causes of gluten sensitivity. This study aimed to develop a sandwich enzyme-linked immunosorbent assay (ELISA) and gold nanoparticle-based lateral flow (LFIA) strips to detect wheat allergen in food. Through cell screening, ten monoclonal antibodies (mAbs) against gliadin and after optimization were obtained, a pair of mAbs suitable for its detection (capture antibody: mAb 7; detection antibody : HRP-labeled mAb 6) were identified. Based on two of these antibodies, a sandwich ELISA with limit of detection (LOD) of 60 ng/mL in negative milk, and more importantly, negligible cross-reactivity to other allergens was developed. The average recoveries for gliadin in negative milk were 99.16%–100.07% using the sandwich ELISA. We also developed LFIA strips for the rapid detection of gliadin with visual limit of detection (vLOD) of 25 ng/mL and calculated LOD value of 6.56 ng/mL in negative milk. The test results of positive samples obtained from the LFIA strips were highly consistent with those of the sandwich ELISA. Thus, the developed LFIA strip is an effective and reliable tool for the rapid and on-site detection of wheat allergen in milk.
研究领域:
食品科学
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免疫学
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DOI
高影响因子
JOURNAL OF CEREAL SCIENCE
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2024
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IF 3.9
Xiaojun Hu,Yajuan Wang,Dan Qiu,Li He
In this study, the structure and functional properties of prolamins extracted from sorghum, rye, oat, barley and amaranth was systematic compared with commercial zein, e.g. secondary structure, electrophoresis profiles, sulfhydryl and disulfide content, surface hydrophobicity, emulsifying property and thermal stability. Kafirin and amaranth prolamin (AP) possessed much more ordered secondary structure. The conformation of hordein was more unfolded than other prolamins. Commercial zein possessed more tryptophan residues, while stronger polarity was observed in secalin, AP and avenin. As for the functionality, better emulsion activity and stability was found in avanin. Kafirin had the lowest denaturation temperature but highest enthalpy, which may be due to its lowest amount of β-turn and random coil. Stronger hydrophobicity was found with kafirin and AP, which was a positive correlation with oil holding capacity and emulsifying properties based on the principal component analysis. The findings provide some theoretical foundation in selecting desired prolamin to achieve more appropriate functional application.
研究领域:
食品科学
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分子生物学
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DOI
高影响因子
JOURNAL OF MOLECULAR LIQUIDS
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2024
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IF 5.3
Bin Zhou,Xiaoqian Cao,Yujuan Rong,Can Wu,Yuying Hu,Bin Li,Bing Cui
Modifying and improving protein functionality is crucial for expanding the application of proteins in the food industry. The aim of this study was to investigate the effect of pH-shift treatments on the emulsifying and interfacial properties of glutenin (Glu). Glu was exposed to acidic (pH 1–3) and basic (pH 10–13) pH values for 4 h and subsequently neutralized for refolding. The pH-shifting treatments significantly improved Glu surface wettability with three-phase contact angle from 66.21 ± 2.31° to 91.4 ± 0.88°. The alkali shift treatment resulted in samples with larger K diff values. The treated samples also showed amplitude and frequency dependence in their E, E v , and E d values, with higher E and E d values indicating an elastic membrane at the interface. Emulsions prepared from Glu treated with alkali shift treatment exhibited smaller particle size, larger ζ-potential, and more stable storage properties. The rheological results indicated higher viscosity, thixotropy and creep of emulsions prepared from alkali shift treated Glu. In conclusion, treatment of Glu with alkali shift resulted in significant improvements in emulsifying and interfacial properties, suggesting that Glu may be a more promising ingredient for use in food.
研究领域:
食品科学
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蛋白质化学
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产品关联
DOI
高影响因子
JOURNAL OF COLLOID AND INTERFACE SCIENCE
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2024
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IF 9.4
Yulun Chen,Qiwen Chen,Jianjun Ding,Qingrun Liu,Shaofeng Yuan,Hang Yu,Yahui Guo,Yuliang Cheng,He Qian,Weirong Yao
Concerns over food safety arising from conventional plastic and resin-based corrosion barriers cannot be underestimated, particularly in light of the potential for plasticizer migration. We introduce an environmental-friendly and sustainable approach to develop superhydrophobic and anticorrosion coatings. This involved a unique process where glutenin, post-reduction with tris(2-carboxyethyl)phosphine, underwent a phase transition, naturally adhering to diverse surfaces to form a foundational primer. The core mechanism of this adhesion lied the β -sheet stacking configuration, confirmed by grazing-incidence wide-angle X-ray scattering. To further elevate the performance, carnauba wax was easily incorporated as a topcoat, forming a superhydrophobic coating that surpassed standalone wax coatings in durability against wear, impact, high temperature, and corrosion. This enhancement was derived from the intricate intermolecular interactions, including hydrogen bonding and hydrophobic interactions, established between the primer and carnauba wax. Notably, the phase-transited coating and superhydrophobic coating maintained a low-frequency impedance of 0.1 and 2.1 MΩ/cm 2 , respectively, even after prolonged immersion in a 3.5 % NaCl solution for 21 days. The superhydrophobic coating was ideally applicated in an extensive range of canned food products, such as beverages, fruits, etc., that undergo pasteurization. Additionally, both the primer and the superhydrophobic coating exhibited outstanding biocompatibility, as evidenced by red blood cell hemolysis and cytotoxicity assessments. In summary, this research contributes significant knowledge to the development of superhydrophobic coatings and expand applications of protein-based assembly materials.
研究领域:
材料科学
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生物学
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食品科学
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产品关联
DOI
PubMed
高影响因子
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
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2025
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IF 5.4
Bin Zhou,Peiyu Yang,Qiuyue Hou,Bing Cui,Hongshan Liang,Bin Li,Xin Shi
The strong hydrophobicity of glutenin (Gln) limits its application as a food emulsifier. To address this, we hypothesized that hydrophilic tannic acid (TA) could interact with glutenin to enhance the stability of glutenin emulsions. The mechanism of Gln-TA nanoparticles in improving emulsion stability was explored through synergistic analysis of interactions, nanoparticle characteristics, and interfacial properties. These results revealed that the formation of Gln-TA nanoparticles was primarily driven by hydrogen bonding and hydrophobic interactions. The incorporation of tannic acid enhanced both the short-term and long-term stability of glutenin emulsions, though their effects and mechanisms differed significantly. Specifically, the ability of Gln-TA nanoparticles to improve short-term emulsion stability exhibited a distinct tannic acid concentration dependence. When the tannic acid concentration reached 24.0 μmol/L, Gln-TA nanoparticles achieved the smallest particle size (247.8 nm) and the highest mechanical strength of interfacial layers, yielding the optimal short-term emulsion stability. In contrast, Gln-TA nanoparticles at a tannic acid concentration of 19.2 μmol/L exhibited the best long-term emulsion stability, which was attributed to their superior amphiphilicity and interfacial deformation resistance. This study would provide new insights into the mechanism by which Gln-TA nanoparticles enhance emulsion storage stability and establish a theoretical foundation for developing health-beneficial protein emulsifiers.
研究领域:
食品科学
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生物化学
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产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2025
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IF 6.6
Tingting Hong,Dan Xu,Yamei Jin,Fengfeng Wu,Guidong Huang,Xianfeng Zhong,Junhui Zhang,Xueming Xu
The dynamic transformation of gluten was elucidated to understand the gluten network and texture variation during breadmaking. The results showed that as the dough progressed from mixing to baking, the content of α- and β-gliadins decreased significantly, while the glutenin subunit content and gluten macromolecular polymers increased. Moreover, the free sulfhydryl content decreased upon baking, indicating structural changes in the gluten network. As baking progressed, the role of hydrogen bonds and hydrophobic interactions diminished, while intermolecular β-sheet content increased due to protein aggregation. The compact gluten structure with a high amount of protein junctions and total protein length during mixing and shaping was significantly different from the high lacunarity ratio in gluten after baking. Based on Pearson correlation analysis, the textural features of bread dough were connected with the transformation of the gluten molecular structure during breadmaking. Research on the transformation of gluten networks during breadmaking could provide valuable mechanistic insights for improving the quality of bread.
研究领域:
食品科学
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分子生物学
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产品关联
DOI
高影响因子
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