Rising health concerns and increasing obesity levels in human society have led some consumers to cut back on animal protein consumption and switch to plant-based proteins as an alternative. Soy ...protein is a versatile protein supplement and contains well-balanced amino acids, making it comparable to animal protein. With sufficient processing and modification, the quality of soy protein can be improved above that of animal-derived proteins, if desired. The modern food industry is undergoing a dynamic change, with advanced processing technologies that can produce a multitude of foods and ingredients with functional properties from soy proteins, providing consumers with a wide variety of foods. This review highlights recent progress in soy protein processing technologies. Using the current literature, the processing-induced structural changes in soy protein are also explored. Furthermore, the molecular structure of soy protein, particularly the crystal structures of β-conglycinin and glycinin, is comprehensively revisited.
•The combined effects of pH and high temperature on two anthocyanins were revealed.•The antioxidant capacity under the above conditions was evaluated.•pH 5.0/6.0 was a transition range where the loss ...of anthocyanins was accelerated.•Results can be used in quantifying the stability of individual anthocyanins.
The stability of two cyanidin-based anthocyanins from black rice in an aqueous system containing them with a pH range of 2.2–6.0 was investigated at temperatures ranging from 100 to 165°C. Within these pH and temperature ranges, the stability of the two anthocyanins was found to decrease gradually with increasing pH. The lowest (8.99×10−4s−1) and highest (0.120s−1) degradation rate constants for cyanidin-3-glucoside were obtained at pH 2.2 & 100°C and pH 6.0 & 165°C, respectively, whereas those for cyanidin-3-rutinoside were 5.33×10−4s−1 at pH 2.2 & 100°C and 7.39×10−2s−1 at pH 5.0 & 165°C, respectively. Antioxidant capacity analysis was conducted on thermally processed anthocyanin solutions to further evaluate the effects of pH and thermal treatment on the anthocyanins. The total antioxidant capacity of samples after thermal treatments under various pHs was found to remain at a similar level.
•Results of in silico studies supported those of in vitro studies.•Cyanidin-3-glucoside had the highest inhibitory activity.•The four anthocyanins showed competitive inhibitions against ...α-amylase.•Side chain of GLU233 was showed to play a key role in the inhibition.
The inhibition activities and mechanisms of four anthocyanins including cyanidin-3-glucoside, cyanidin-3,5-glucoside, cyanidin-3-rutinoside, and peonidin-3-glucoside, against porcine pancreatic α-amylase were investigated through in vitro and in silico studies. The in vitro inhibition study demonstrated that the four anthocyanins competitively inhibited porcine pancreatic α-amylase, which was later verified by the in silico molecular docking study that showed all the anthocyanins bound exclusively to the active site of porcine pancreatic α-amylase. Cyanidin-3-glucoside was found to have the highest inhibition activity with the Ki value of 0.014 mM, followed by cyanidin-3-rutinoside, cyanidin-3,5-glucoside, and peonidin-3-glucoside with the Ki value of 0.019, 0.020, and 0.045 mM, respectively. Results obtained from the in silico study also showed that the four anthocyanins were surrounded by the side chains of the active site of porcine pancreatic α-amylase, among which the side chain of GLU233 was supposed to play a key role in imparting the inhibition activity of anthocyanins.
•Alcalase-hydrolyzed soybean hydrolysate displayed chemical antioxidant activities.•SPH decreased ROS levels in Caco-2 cells under both normal and stress conditions.•In vitro GI digestion enhanced ...the antioxidant activities of SPH in general.•Transepithelial transport of SPH was studied and absorbed peptides were identified.
Peptides from Alcalase-hydrolyzed soybean protein hydrolysate (SPH) may hold the potential as natural antioxidants. In addition, the effect of human gastrointestinal (GI) tract on peptide bioavailability needs to be explored. In this study, the impact of simulated GI digestion and transepithelial transport on various antioxidant properties of SPH were investigated. SPH displayed DPPH radical scavenging (IC50 = 4.22 mg/mL), ABTS+ radical scavenging (IC50 = 2.93 mg/mL), reducing power and metal ion-chelating activities (IC50 = 0.67 mg/mL). Furthermore, SPH significantly (P < .05) inhibited the generation of intracellular reactive oxygen species (ROS) in Caco-2 cells. After simulated GI digestion, the antioxidant properties of SPH were enhanced, except for a decrease in ABTS+ radical scavenging activity. After transepithelial transport, the permeates maintained partial antioxidant activity and the LC-MS/MS data further identified the absorbed soybean peptides. These results suggest that SPH contains the antioxidant peptides that are potentially bioavailable and can be regarded as a promising source of functional food ingredients.
The understanding of the behavior of natural oleosomes is very important for leading to advancements in liposome manufacturing. Thus, the aims of this work was to evaluate the stable behaviors of ...oleosomes with regards to a wide pH range (2.0–11.0) using soybean oleosomes. The conformation changes and surface hydrophobicity of soybean oleosome-associated protein, and as well as ζ-potential and particle size distribution of oleosome were investigated. The particle size and ζ-potential of oleosomes, and surface hydrophobicity of oleosome-associated proteins were found to be readily affected by pHs. The secondary structure of oleosome-associated proteins was more susceptible to alkaline treatment than acidic treatment. The most stable oleosomes suspension was occurred at pH9.0. The electrostatic repulsion and hydrophobic interaction simultaneously affected the stability of oleosome. At pH2.0 to 6.0, acidic treatment did not significantly change the secondary structure of oleosome-associated proteins. With an increased treatment pH of 8.0–11.0, the contents of α-helix and random coil structures of oleosome-associated proteins decreased, while the amount of β-sheet structures increased. Results highlighted the interesting fact that the aggregation of oleosomes occurring at different pHs was attributed to the synergistic effects between conformation changes and interaction properties of oleosome-associated proteins.
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•The stability of soybean oleosomes was examined at different pHs.•The most unstable oleosomes suspension was occurred nearby the pI (pH4.0–5.0).•The most stable oleosomes suspension was occurred at pH9.0.•Electrostatic repulsion and hydrophobic interaction affected oleosome stability.•β-Sheets content of oleosome-associated proteins accelerated oleosome aggregation.
The non-isothermal degradation of two cyanidin-based anthocyanins, cyanidin-3-glucoside and cyanidin-3-rutinoside, was investigated in aqueous system within the temperature range from 100 to 165 °C, ...and the degradation kinetics was modelled using Monte Carlo simulation. The two anthocyanins showed different stability, with cyanidin-3-glucoside exhibiting a higher degradation rate than cyanidin-3-rutinoside. The derived degradation rate at the reference temperature of 132.5 °C and activation energy of cyanidin-3-glucoside and cyanidin-3-rutinoside were 0.0047 and 0.0023 s(-1), and 87 and 104 kJ/mol, respectively. The antioxidant capacity of the thermally processed anthocyanins solutions was measured by using ABTS and DPPH assays. Results showed that the antioxidant capacity of the samples remained at the same level during the thermal treatment process under various conditions, i.e., there was no significant difference (P>0.05) in the antioxidant capacity amongst the samples despite their significantly different contents of the two anthocyanins.
•Enzymatic hydrolysis with Alcalase reduced soybean odor substance 1-octene-3-ol.•Excessive enzymatic hydrolysis resulted in the deterioration of the hydrolysate flavor.•The flavour of soybean meal ...hydrolysates with different hydrolysis conditions could be distinguished by E-tongue.
In the present study, E-nose, E-tongue, and headspace-solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC–MS) technology combined with Principal Component Analysis (PCA) were employed to evaluate the flavor characteristics of the volatile and the non-volatile substances generated during the enzymatic hydrolysis of the soybean meal by Alcalase. The results showed that the enzymatic hydrolysis effectively reduced the content of soybean odorous substance 1-octene-3-ol and led to better flavor. However, the excessive enzymatic hydrolysis resulted in the deterioration of the enzymatic hydrolysates flavor. In addition, both radar graph and PCA of E-tongue were able to provide the distribution of flavor substances during the enzymatic hydrolysis of the soybean meal. These results provided a theoretical basis for the improvement of the flavors of the soybean meal and its derived products.
Anthocyanin-rich black rice powder was incorporated into bread, and the stability of two specific anthocyanins, cyanidin-3-glucoside and cyanidin-3-rutinoside, during baking was investigated. Various ...baking conditions included different baking temperatures (200, 220, and 240 °C) and baking durations (0, 2, 4, 6, 8, 10, and 12 min). Non-isothermal kinetic models were successfully established for the two anthocyanins in both bread crumb and crust. The derived degradation rate (
k
ref
) of cyanidin-3-glucoside and cyanidin-3-rutinoside in bread crumb at the reference temperature (
T
ref
) of 65 °C were 2.49 × 10
−5
and 1.93 × 10
−5
s
−1
, respectively. The
k
ref
values of cyanidin-3-glucoside and cyanidin-3-rutinoside in bread crust (
T
ref
= 125 °C) were 5.37 × 10
−4
and 5.72 × 10
−4
s
−1
, respectively. The color development of bread crust and crumb was measured and expressed as
L
*
C
*
H
°
values. While the color of bread crust was significantly subjected to variations in oven operating parameters, the color of bread crumb was relatively less affected by baking conditions. The antioxidant capacity and total phenolic content of bread samples were measured using DPPH and Folin-Ciocalteu assays, respectively. Results showed that in bread crumb, both the antioxidant capacity and the total phenolic content decreased; however, an increase in both was observed in bread crust.
Globally, the species of
Amanita
are key components of ectomycorrhizal ecosystems. Some of them are widely known as poisonous or edible fungi. Although many new
Amanita
species from China have been ...described, the species diversity of Yanshan Mountains remains unknown. We here describe three new species, namely,
A. borealis
sp. nov. (Sect.
Amanita
),
A. brunneola
sp. nov. (Sect.
Caesareae
), and
A. yanshanensis
sp. nov. (Sect.
Validae
), based on morphological observations and molecular phylogenetic analyses. In addition, nine known species, namely,
A. caesareoides
(Sect.
Caesareae
),
A. chiui
(Sect.
Vaginatae
),
A. muscaria
(Sect.
Amanita
),
A. oberwinklerana
(Sect.
Roanokenses
),
A. ovalispora
(Sect.
Vaginatae
),
A. subglobosa
(Sect.
Amanita
),
A. subjunquillea
(Sect.
phalloideae
),
A. vaginata
var.
vaginata
(Sect.
Vaginatae
), and
A. virosa
(Sect.
phalloideae
), were reported from Yanshan Mountains for the first time. Our results emphasize that China has a high diversity of
Amanita
species and that additional studies are required to understand the exact species number. These findings play a crucial role in
Amanita
toxin research and ecological conservation. This study investigated the areas where
Amanita
species-related research is lacking. The study also attempted to better understand
Amanita
distribution and thus contribute to related research. This study enriches the species diversity of
Amanita
in Yanshan Mountains and offers additional data supporting the macrofungal systematics, toxin research, and diversity and ecological studies of
Amanita
in future studies.
Rosemary (
L.) extract (RE) is one of the most efficient natural antioxidants and can significantly inhibit oil oxidation during storage or heating. The present study determined the protective ...capacity and mechanism of RE on the thermal oxidative stability of different vegetable oils by adding RE (70% carnosic acid) to five types of vegetable oils (soybean oil, rapeseed oil, cottonseed oil, rice bran oil, and camellia oil) and measuring the physicochemical indices (fatty acid composition, tocopherol content, total phenolic content, and free radical scavenging capacity), induction period, and thermal oxidative kinetic parameters. The relationships between the antioxidant capacity and thermal stability parameters were determined. The results show that, compared with artificial antioxidants, RE significantly increased the free radical scavenging capacity, induction period, and activation energy (
) of thermal oxidation, decreasing the thermal oxidation reaction rate (k) of all vegetable oils, especially rice bran oil. A Spearman correlation analysis showed that the induction period (IP) and
showed a significant positive correlation, the combination of which effectively reflected the efficiency of antioxidants and explained the inhibition mechanism of RE towards oil thermal oxidation.
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