Article
Food Science & Technology
Karla A. Acevedo-Martinez, Elvira Gonzalez de Mejia
Summary: Chickpea hydrolysates show bioactivity in inhibiting DPPIV, potentially aiding in the prevention and management of type 2 diabetes. The addition of optimized bromelain hydrolysate to maize tortilla resulted in increased soluble protein content and improved DPPIV inhibition capacity. However, sensory properties and consumer acceptance of the fortified tortilla need further evaluation due to observed physicochemical changes.
Article
Food Science & Technology
Shanshan Li, Ying Liu, Wen Qin, Qing Zhang, Daiwen Chen, Derong Lin, Shuxiang Liu, Zhiqing Huang, Hong Chen
Summary: The physicochemical stability and bioaccessibility of beta-carotene emulsions stabilized by arabinoxylan hydrolysate-soy protein isolate (AX(H)-SPI) conjugates were evaluated. The results showed that AX(H)-SPI conjugates-stabilized emulsions are less sensitive to environmental stress, exhibit better stability during storage and digestion, and have higher chemical stability and bioaccessibility of beta-carotene.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Zhijie Zhu, Caihong Wang, Liping Mei, Wenwen Xue, Chengyi Sun, Yiqun Wang, Xianfeng Du
Summary: This study explored the interaction between proteins and corn starch with different amylose contents, and the effects on their physicochemical properties and in vitro digestibility. The results showed that protein hydrolysate inhibited the in vitro digestion of normal corn starch and high amylose corn starch, but promoted the digestion of waxy corn starch. The different distribution of water molecules during gel formation caused significant changes in the microstructure of the three types of corn starch after freeze-drying.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Nachomkamon Saengsuk, Natta Laohakunjit, Promluck Sanporkha, Nattapon Kaisangsri, Orrapun Selamassakul, Khanok Ratanakhanokchai, Apiradee Uthairatanakij
Summary: The study demonstrated that enzymatic hydrolysis catalyzed by bromelain can improve the sensory and physicochemical properties of pork in restructuring technology, with 0.05% bromelain showing lower cooking losses at 0, 3, and 6 minutes, but the 0.1% bromelain-treated samples had higher protein and collagen contents.
Article
Chemistry, Physical
Jiecheng Li, Zhi Yang, Xiaoling Lin, Sinong Wu, Guantian Li, Na Li, Don Otter, Fan Zhu, Christian Hartinger, Harold Corke, Yacine Hemar
Summary: Utilizing in-flow small angle X-ray scattering (SAXS), the real-time hydrolysis of whey protein isolate (WPI) by bromelain was monitored, revealing the transformation of WPI molecules into Gaussian polypeptides. The study confirmed the completion of hydrolysis within 40 min and demonstrated that SAXS is a powerful tool for monitoring protein hydrolysis and understanding structural changes.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
(2021)
Article
Chemistry, Applied
Yanting Shen, Xiao Tang, Yonghui Li
Summary: The study investigated the effects of different drying methods on functional and physicochemical properties of quinoa protein isolate. Freeze-dried protein showed the highest emulsification capacity, stability, and oil binding capacity due to its higher surface hydrophobicity, while spray-dried sample had the highest solubility and water absorption capacity. Overall, quinoa protein isolate from different processing methods demonstrated distinct functional properties.
Article
Food Science & Technology
Fernando Rivero-Pino, Maria C. Millan-Linares, Sergio Montserrat-de-la-Paz
Summary: Bioactive peptides obtained from different food sources have been proven to have various bioactivities, but characterization of these peptides within a protein hydrolysate is challenging. Prediction tools based on molecular features are being developed to assess the likelihood of new sequences being bioactive. While these tools show promise, in vitro/in vivo validation is still necessary before considering a peptide as bioactive.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Food Science & Technology
Xiaohui Luo, Shaozhen Wu, Jiawen Xue, Hao Hu, Zhiping He, Xingquan Liu, Fenghua Wu
Summary: This study systematically investigated the enzymolysis of Torreya grandis, finding that amino acid supplementation is necessary for optimizing bioactivity and that the discrepancy between predicted and actual solubilities may be caused by peptide structures. The antioxidant capacity varied due to different factors, and foaming capacity was found to be uncorrelated with molecular weight. Low molecular weight hydrolysates of T. grandis protein showed poor foaming stability. Emulsifying stability was more affected by the hydrophobic amino acid composition than molecular weight.
Article
Food Science & Technology
Li Zhang, Chunhui Song, Jing Chang, Zheng Wang, Xianghong Meng
Summary: This study used three enzymes to prepare protein hydrolysates from defatted peanut meal and found differences in physicochemical properties and flavor of the hydrolysates. The fingerprint of smell change allowed the enzymatic reaction to be divided into different stages, and the hydrolysates of different enzymes showed different flavors.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Yudong Wang, Hao Yan, Yang Zhuang, Yuxin Tian, Hong Yang
Summary: The study aimed to investigate the impact of soy protein isolate (SPI), egg white protein (EW), and whey protein isolate (WPI) on the flavor characteristics of silver carp surimi. It was found that SPI had significant effects on volatile odor compounds (VOCs) in surimi gels, while EW had a relatively lower effect. All three proteins reduced undesirable VOCs and fatty acids in the surimi, with SPI and EW also reducing free amino acids (FAAs). Most VOCs had a positive correlation with FAAs in surimi with SPI or WPI, while a negative correlation was observed with EW. Furthermore, SPI had higher fatty acid levels and a stronger correlation with certain VOCs compared to EW or WPI. The addition of NMPs was found to modify the flavor of surimi gels and mask the fishy odor, with 2% or 4% being the appropriate amount.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Yuxi Wang, Bing Tan, Chi Chen, Xudong Zhang, Xiangjun Sun
Summary: The aim of this study was to investigate the interaction between phenolic compounds and walnut protein and their impact on protein functional properties. The phenolic profiles of walnut meal and walnut meal protein isolate were analyzed using UPLC-Q-TOF-MS, revealing 132 phenolic compounds. The study demonstrated that these phenolic compounds bind to walnut protein through hydrophobic interactions, hydrogen bonds, and ionic bonds.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Applied
Yiyang Wang, Wen Jiang, Yuchu Jiang, David Julian McClements, Fuguo Liu, Xuebo Liu
Summary: In this study, a lactoferrin hydrolysate nano-micelle was successfully constructed and its high encapsulation rate of curcumin and excellent stability were demonstrated. The results showed that lactoferrin hydrolysate nano-micelle is a promising delivery system.
Article
Chemistry, Applied
Hedieh Sharafodin, Nafiseh Soltanizadeh
Summary: This study aimed to modify soy protein isolate (SPI) using dielectric barrier discharge (DBD) plasma and investigate the effects on its structural and physicochemical properties. Results showed that plasma treatment enhanced the emulsifying properties, solubility, water holding capacity, and foaming activity of SPI, with the best results obtained at 18 kV for 15 minutes. Exposure to DBD plasma at 18 kV led to an increase in free and reactive sulfhydryl and free carbonyl contents. FTIR and CD results indicated partial denaturation and unfolding of alpha-helix structure of SPI followed by the formation of protein aggregates.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Mengling Cao, Geoffrey I. N. Waterhouse, Donghui Luo, Mouming Zhao, Jianan Zhang, Dongxiao Sun-Waterhouse, Guowan Su
Summary: Tailoring the Maillard reaction can enhance the flavor of soybean meal hydrolysates. This study found that the type and concentration of the reaction medium greatly influenced the reaction, accelerating it and enriching the volatile compounds of the reaction products. The choice of medium also affected the sensory attributes of the products.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Yiguo Zhao, Chenxi Wang, Wei Lu, Cuixia Sun, Xinyuan Zhu, Yapeng Fang
Summary: The study found that the structure of WPI fibrils transformed during heating, forming semiflexible and linear structures with high aspect ratio. Additionally, the conversion, fluorescence intensity, and isoelectric point of WPI increased with heating time. The antioxidant activity of WPI also improved after fibrillization, depending on the duration of heating.
Article
Food Science & Technology
Chanikan Sonklin, Natta Laohakunjit, Orapin Kerdchoechuen, Khanok Ratanakhanokchai
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2018)
Article
Multidisciplinary Sciences
Chanikan Sonklin, Natta Laohakunjit, Orapin Kerdchoechuen
Article
Biochemistry & Molecular Biology
Chanikan Sonklin, Adeola M. Alashi, Natta Laohakunjit, Rotimi E. Aluko
Summary: This study identified 12 antioxidant peptides in MMPH, with CTN, HC, CGN, and CSGD showing strong radical scavenging activities. Peptides containing cysteine had stronger antioxidant potency, while peptides with bulky side chains like phenylalanine and tryptophan had a negative impact on antioxidant effects.
Article
Food Science & Technology
Esther Shiau Ping Yap, Apiradee Uthairatanakij, Natta Laohakunjit, Pongphen Jitareerat, Chanikan Sonklin
Summary: This study compared the effects of roasting time on volatile and non-volatile compounds and biological activities of pre-dried 'Super Hot' chilies. The results showed that longer roasting time increased the levels of furan, aldehyde, pyranones, and phenolic compounds, while decreasing capsaicin and dihydrocapsaicin. Principal component analysis revealed that 80 minutes of roasting time had a higher correlation for certain compounds. The study suggests that roasting for 80 minutes can enhance beneficial compounds and improve aroma and pungency.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2022)
