Article
Materials Science, Multidisciplinary
Yang Fei, Zhennai Yang, Sobia Niazi, Gang Chen, Muhammad Adnan Nasir, Imran Mahmood Khan, Abdur Rehman, Rana Muhammad Aadil, Monica Trif, Viorica Cosier
Summary: Peptides have diverse bioactive functions and can be applied to various tissues and materials, expanding the possibilities for coatings and films. Enzymatic hydrolysis of beta-lactoglobulin (b-LG) assisted by high hydrostatic pressure (HHP) increases the hydrolysis degree of b-LG and reduces its immunoreactivity, making it suitable for practical applications in coatings and films.
Article
Food Science & Technology
Afsaneh Karimloo, Seyed Hadi Razavi, Seyed Mohammad Mousavi
Summary: This study utilized the pH-shifting method to encapsulate microbial canthaxanthin with soy protein hydrolysates, enhancing its antioxidant activity. Enzymatic hydrolysis improved the functional and structural properties of soy protein hydrolysates, resulting in a significant increase in their antioxidant activity. The encapsulation process further improved the antioxidant activity of canthaxanthin through the formation of hydrogen bonds and a transformation from crystalline to amorphous structure.
Article
Biochemistry & Molecular Biology
Yu Ouyang, Yinggang Liang, Mengyao Niu, Jia Yan, Qianmei Chu, Mengzhou Zhou, Wei Li, Nianjie Feng, Qian Wu
Summary: In this study, the structure and interaction mechanism between GCSH and LSOPC in an intestinal environment were investigated. The results showed that LSOPC can form complexes with GCSH through hydrogen bonds and hydrophobic interactions under certain conditions. Additionally, procyanidin caused changes in the secondary structure of GCSH and increased surface hydrophobicity. The strongest non-covalent interaction between GCSH and EGCG was attributed to the polyhydroxy structure of EGCG.
Article
Biochemistry & Molecular Biology
Shiva Abbasi, Maryam Moslehishad, Maryam Salami
Summary: This study evaluated the antioxidant activity and alpha-glucosidase inhibition effect of bioactive peptides obtained from quinoa protein hydrolyzed by alcalase and trypsin. It was found that the molecular weight and composition of the peptides influenced these traits. The bioactive peptides obtained from quinoa protein could be used in the formulation of functional food and supplements.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Food Science & Technology
Rock-Seth Agoua, Laurent Bazinet, Jacinthe Thibodeau, Engene Vorobiev, Nabil Grimi, Sergey Mikhaylin
Summary: This study investigated the impact of eco-efficient High Voltage Electric Treatments (HVET) on the release of peptides in the hydrolysis of beta-lactoglobulin. The results showed that HVET samples released more peptides with higher concentration compared to native and preheated samples. Furthermore, 1-min HVET was found to be more efficient in the release of bioactive peptides.
Article
Chemistry, Applied
Weiji Liu, Yuting Feng, Guillaume Delaplace, Christophe Andre, Xiao Dong Chen
Summary: The thermal denaturation of beta-lactoglobulin (BLG) in the presence of calcium ions plays a role in dairy fouling during milk processing. However, the current kinetic model for BLG denaturation oversimplifies the unfolding process and does not consider simultaneous aggregation. This paper proposes a novel approach that suggests the thermal unfolding of BLG is thermodynamically controlled, with a chemical equilibrium between native and unfolded BLG followed by irreversible aggregation. The model was used to examine the effect of calcium ions on the unfolding equilibrium and aggregation process of BLG in whey protein solutions, revealing the protective role of calcium ions in the unfolding equilibrium and their facilitation of BLG aggregation. This approach provides a more realistic understanding of the heat-induced behavior of different BLG species and has the potential to improve fouling prediction during thermal processing.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Zhuo Zhang, Valeria Arrighi, Lydia Campbell, Julien Lonchamp, Stephen R. Euston
Summary: The unfolding process of beta-lactoglobulin (beta-lac) upon heating was comprehensively studied using molecular dynamics simulations. Through the simulations, five meta-stable conformations were observed, revealing the open and extended conformation of beta-lac during heating. The study also provided insights into the intermolecular interactions between beta-lac and water molecules, as well as the effects of protein unfolding on the hydration shell. These findings are important in understanding the structure-function relationship of beta-lac and its potential applications in protein processing.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Andrea Cerrato, Sara Elsa Aita, Chiara Cavaliere, Aldo Lagana, Carmela Maria Montone, Susy Piovesana, Riccardo Zenezini Chiozzi, Anna Laura Capriotti
Summary: The study analyzed native peptides from sea bass muscle using two different approaches: peptidomics analysis for medium-sized peptides and suspect screening analysis for short peptides. The method can also be extended to any peptide mixture from other food matrices.
Article
Food Science & Technology
Sule Keskin Ulug, Forough Jahandideh, Jianping Wu
Summary: Bioactive peptides derived from food proteins are mainly produced through enzymatic hydrolysis, but the industry seeks alternatives due to high costs, low yields, and limited choice of food-grade enzymes. Novel technologies such as high hydrostatic pressure, ultrasounds, ohmic heating, etc. are gaining interest for bioactive peptide production, although they are generally less effective than conventional methods and often used in combination with enzymatic methods.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Engineering, Chemical
Qiufang Liang, Xiaofeng Ren, Wenjuan Qu, Xi Zhang, Yu Cheng, Haile Ma
Summary: The study found that ultrasound treatment for 20 and 30 minutes significantly improved the degree of hydrolysis and peptide yield of beta-LG, while longer treatment durations had little effect. Ultrasound treatment caused dynamic changes in protein structure, with short-duration treatment inducing partial unfolding and long-duration treatment inducing protein aggregation.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Chemistry, Applied
Xin-Xin Yu, Wei-Yue Liang, Jia-Yi Yin, Qian Zhou, Dong-Mei Chen, Ying-Hua Zhang
Summary: The study found that hydrolysates produced by the specific enzyme AY-10 had the lowest antigenicity, which was related to the energy contribution of the cleavage site.
Article
Agriculture, Multidisciplinary
Yongfu Li, Nan Yang, Feng Shi, Fei Ye, Jinrong Huang
Summary: Tartary buckwheat albumin provides a good source of ACE inhibitory peptides, with the albumin hydrolysate showing the strongest ACE inhibitory activity and highest peptide yield. After isolation and identification, a total of 42 ACE inhibitory peptides were discovered, including 14 novel peptides. These peptides exhibit potent ACE inhibitory effects and can potentially be used as supplements or drugs.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Chemistry, Applied
Sopio Melikishvili, Mark Dizon, Tibor Hianik
Summary: High-resolution ultrasonic spectroscopy was used for real-time monitoring of beta-casein hydrolysis by trypsin for the first time, providing kinetic and mechanistic description without requiring optical transparency. The exponential dependence of kinetic parameters allowed determination of activation and deactivation energies of hydrolysis. The ultrasonic assay allowed rapid detection of trypsin activity even at sub-nanomolar concentration.
Article
Nutrition & Dietetics
Xiping Zhu, Dan Xie, Qiong Zhu, Yufeng Li, Chun Cui
Summary: This study aimed to obtain three Trp-containing peptides from beta-lactoglobulin and investigate their effects on anxiety-like behaviors in zebrafish. The anxiety-like behaviors of zebrafish were reduced after administration of beta-lactoglobulin Trp peptides. The treatment also enhanced 5-HT synthesis and validated the anti-anxiety effects of whey protein hydrolysate.
FRONTIERS IN NUTRITION
(2023)
Article
Chemistry, Applied
Minh Ha, Alaa El-Din Bekhit, Michelle McConnell, Alan Carne
Summary: Two commercially available fungal protease preparations were found to hydrolyze bovine acid whey proteins while leaving 8-Lg intact, a valuable material in various industries. The procedure provides a way to generate a highly enriched 8-Lg fraction under relatively mild conditions.
Article
Biotechnology & Applied Microbiology
Maria E. Weinberger, Ulrich Kulozik
Summary: Alternating crossflow filtration is a novel technology that can help reduce fouling in crossflow microfiltration by periodically changing the flow direction. This method can improve the removal or loosening of deposits during forward and backward phases, resulting in lower resistance overall, but may also increase irreversible fouling resistance due to easier penetration of solutes and particles into membrane pores.
FOOD AND BIOPRODUCTS PROCESSING
(2022)
Article
Engineering, Chemical
Malou Warncke, Ingrun Kieferle, Thanh Mai Nguyen, Ulrich Kulozik
Summary: The research investigated the mechanisms responsible for viscosity changes in milk protein concentrates based on total protein concentration, casein/whey protein ratio, and heating, showing that whey protein depletion was key in impacting viscosity, polydispersity, and whey protein denaturation.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Engineering, Chemical
Roland Schopf, Felix Desch, Ramona Schmitz, Dilara Arar, Ulrich Kulozik
Summary: This study compared ceramic membrane elements with different channel numbers in milk protein fractionation and found that the 37-channel membrane element performed better in terms of permeate volume flow and whey protein transmission, possibly due to the reduced deposit layer formation on casein micelles and the increased openness of the membrane surface for whey protein transmission.
JOURNAL OF MEMBRANE SCIENCE
(2022)
Article
Chemistry, Applied
Caren Tanger, Johannes Mertens, Ulrich Kulozik
Summary: This study compares two methods of extracting pea protein from pea flour, showing that the salt extraction-dialysis method produces smaller and denser particles compared to the alkali extraction-isoelectric precipitation method. Furthermore, maintaining a pH of 4 during thermo-mechanical treatment results in larger and denser particles. Temperature variation between 88°C and 98°C has minimal influence on particle size.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Marius Reiter, Michael Reitmaier, Ulrich Kulozik
Summary: Milk protein concentrates are becoming increasingly important in the design and manufacture of dairy products. The study evaluated the effects of adding CaCl2 or trisodium citrate (TSC) at different concentrations to micellar casein concentrate (MCC) and compared it with natural casein concentration. The results showed that concentrated casein micelles (CM) in MCC were less affected by the changes in the environment caused by TSC and CaCl2 addition. This study provides a better understanding of the functionalities of CM in concentrated form and offers options for modification.
INTERNATIONAL DAIRY JOURNAL
(2022)
Article
Biochemistry & Molecular Biology
Julia Reichel, Johanna Grassmann, Oliver Knoop, Thomas Letzel, Jorg E. Drewes
Summary: Assessing the sorption of trace organic compounds (TOrCs) into micro- and nanoplastic particles traditionally involves aqueous phase analysis or solvent extractions. In this study, thermal extraction/desorption-gas chromatography/mass spectrometry (TD-Pyr-GC/MS) was used to directly analyze TOrCs from particles without the need for lengthy sample preparations. The results showed that PS 78 nm particles exhibited the highest and fastest sorption rate.
Article
Biochemistry & Molecular Biology
Maria E. Weinberger, Ulrich Kulozik
Summary: Cell separation from biomolecules is a challenging task in biotechnological operations. This study proposes a screening method using analytical centrifugation to detect small differences in compression and relaxation behavior. The stabilizing role of bovine serum albumin in cell deposits formed at low pH values is underlined.
Article
Biochemistry & Molecular Biology
Susanne Minkus, Stefan Bieber, Thomas Letzel
Summary: Advanced wastewater treatment methods such as powdered activated carbon (PAC) are effective in reducing the presence of organic micropollutants in aquatic environments. Non-targeted analysis provides a comprehensive understanding of the molecular composition of water samples, including highly polar compounds. In this study, target and non-target screening were conducted using polarity-extended chromatography coupled with mass spectrometry. The results suggest that PAC can adsorb some polar target analytes, but it may also lead to the formation or desorption of byproducts.
Article
Biotechnology & Applied Microbiology
Christian Kuerzl, Ulrich Kulozik
Summary: Membrane cleaning is limited for spiral-wound membranes (SWM) due to flow shadows behind spacer filaments. Pulsed flow can enhance cleaning efficiency by cyclic transition between high and low flow rates. This study examines the cleaning success in hollow fibre membranes (HFM) and spiral-wound membranes (SWM) using pulsed flow with varying NaOH concentrations. The results show that pulsed flow improves cleaning efficiency, with the highest increase observed in SWM at c(NaOH) = 0.03% (pH 11.3) where protein removal is increased by 48% compared to steady flow cleaning.
FOOD AND BIOPRODUCTS PROCESSING
(2023)
Article
Chemistry, Multidisciplinary
Umair Sultan, Alexander Goetz, Carola Schlumberger, Dominik Drobek, Gudrun Bleyer, Teresa Walter, Erik Loewer, Urs Alexander Peuker, Matthias Thommes, Erdmann Spiecker, Benjamin Apeleo Zubiri, Alexandra Inayat, Nicolas Vogel
Summary: A drying droplet with colloidal particles can form a porous supraparticle. The porosity of the spray-dried supraparticles is manipulated through three distinct strategies at different length scales. The resulting hierarchical supraparticles have fully tailored pore size distributions. Additionally, supra-supraparticles are fabricated using the supraparticles as building blocks, providing additional pores with micrometer dimensions. The interconnectivity of the pore networks within all the supraparticle types is examined. This research offers a versatile toolbox for designing porous materials with precisely tunable, hierarchical porosity, suitable for applications in catalysis, chromatography, or adsorption.
Article
Food Science & Technology
Mine Ozcelik, Ulrich Kulozik
Summary: Maltodextrin is an effective protective agent in preserving the quality of fruit foam during storage. Adding 30% maltodextrin to the raspberry pulp blend results in the highest retentions of ascorbic acid and anthocyanins. Color and texture are also well preserved during storage, and the addition of 30% maltodextrin does not negatively affect sensory perception.
Article
Chemistry, Applied
Marius Reiter, Michael Reitmaier, Anna Haslbeck, Ulrich Kulozik
Summary: This study evaluates the effect of calcium on acid gel formation in casein micelles and finds that changes in composition, integrity, and structural stability significantly affect the acid gel properties.
FOOD HYDROCOLLOIDS
(2023)
Article
Engineering, Chemical
Christian Kuerzl, Ulrich Kulozik
Summary: This study investigated the use of feed side cyclical and permanent flow reversal during membrane cleaning, and found that it significantly improved cleaning success.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Biochemical Research Methods
Stefan Bieber, Thomas Letzel, Anneli Kruve
Summary: Supercritical fluid chromatography (SFC) is a sustainable alternative to liquid chromatography (LC) for nontarget screening, often coupled with high resolution mass spectrometry (HRMS). The ionization efficiency model trained on LC/ESI/HRMS data can be transferred to SFC/ESI/HRMS, and a new predictive model can also be trained on SFC/ESI/HRMS data. The predicted ionization efficiency values showed statistically significant correlation with measured response factors and the model trained on SFC data demonstrated high prediction accuracy.
JOURNAL OF THE AMERICAN SOCIETY FOR MASS SPECTROMETRY
(2023)
Article
Engineering, Chemical
Christian Kurzl, Ulrich Kulozik
Summary: This study compared the effects of different flow types on deposit formation and filtration performance during skim milk microfiltration. It found that pulsed and alternating flow can reduce deposit formation and improve filtration efficiency.
SEPARATION AND PURIFICATION TECHNOLOGY
(2023)
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.
