This review focuses on changes in nutrition and functional properties of protein-rich foods, primarily attributed to alterations in protein structures. We provide a comprehensive overview and ...comparison of commonly used laboratory methods for protein structure identification, aiming to offer readers a convenient understanding of these techniques. The review covers a range of detection technologies employed in food protein analysis and conducts an extensive comparison to identify the most suitable method for various proteins. While these techniques offer distinct advantages for protein structure determination, the inherent complexity of food matrices presents ongoing challenges. Further research is necessary to develop and enhance more robust detection methods to improve accuracy in protein conformation and structure analysis.
•The current technologies for identifying food proteins is summarized.•The recent studies on identifying food proteins are highlighted.•The comparison between these technologies is given.•The choice for choosing right technologies is also articulated.
•Soy protein isolate (SPI) solution is treated under multiple freeze–thaw cycles.•The solubility of SPI is significantly reduced by freeze–thaw treatment.•The protein precipitation rate is upto ...55.79%.•The precipitated proteins have a higher antioxidant capacity.
Multiple freeze–thaw (F–T) treatments could change a protein structure and affect its physicochemical activities. In this work, soy protein isolate (SPI) was subjected to multiple F–T treatments, and the changes in its physicochemical and functional properties were investigated. The three-dimensional fluorescence spectroscopy indicated that F–T treatments changed the structure of SPI, including an increase in surface hydrophobicity. Fourier transform infrared spectroscopy showed that SPI underwent denaturation, unfolding and aggregation due to the interchange of sulfhydryl-disulfide bonds and the exposure of hydrophobic groups. Correspondingly, the particle size of SPI increased significantly and the protein precipitation rate also increased from 16.69%/25.33% to 52.52%/55.79% after nine F–T treatments. The F–T treated SPI had a higher antioxidant capacity. Results indicate that F–T treatments may be used as a strategy to ameliorate preparation methods and improve functional characteristics of SPI, and suggest that multiple F–T treatment is an alternative way to recover soy proteins.
A one-step method was developed to extract oil from a mixture of soybeans, peanuts, linseeds, and tea seeds using an aqueous enzymatic method. The proportion of the four seeds was targeted in ...accordance with a fatty acid ratio of 0.27 (SFA, saturated fatty acid(s)): 1 (MUFA, monounsaturated fatty acid(s)): 1 (PUFA, polyunsaturated fatty acid(s)), and the oil extraction yield was maximized by applying the simplex-centroid mixture design method. Three models were developed for describing the relationship between the proportion of the individual seeds in the mixture, the fatty acid ratio in the extracted oil, and the oil extraction yield, respectively. The developed models were then analyzed using an ANOVA and were found to fit the data quite well, with R ² values of 0.98, 0.93, and 0.93, respectively. The three models were validated experimentally. The results indicated that the ratio of fatty acids in the oil ranged between 0.98 and 1.12 (MUFA:PUFA) and between 0.26 and 0.28 (SFA:MUFA), which were quite close to the target values of 1 and 0.27, respectively. The oil extraction yield of 62.13 % was slightly higher than the predicted value (60.32 %).
•Hydrolyzed wheat gluten (HWG) has been successfully applied to meat analogues.•HWG leads to a reduction in the viscoelasticity of soy protein concentrate (SPC).•HWG can be used as a texture modifier ...for meat analogues.•HWG enhances the antioxidant properties and digestibility of meat analogues.
Hydrolyzed proteins, which are considered to possess significant bioactive properties such as antioxidant and high digestibility, have garnered increasing interest as food ingredients. This study investigates the feasibility of using hydrolyzed wheat gluten (HWG) and soy protein concentrate (SPC) in various ratios to create meat analogues using high-moisture extrusion technology. Results indicate that meat analogues with 40% HWG addition to SPC have a better texture and greater similarities in terms of hardness, chewiness, and toughness to chicken meat than meat analogues with 40% wheat gluten (WG) addition to SPC. Additionally, the meat analogues with HWG showed high antioxidant capacity, protein digestibility, and amino acid composition, indicating potential health benefits. These findings indicate that HWG could serve as a texture modifier to improve both the texture and nutritional content of meat analogues.
•The SAFs/PUL electrospun films showed improved hydrophobicity.•The SAFs/PUL electrospun films showed enhanced mechanical properties.•The SAFs/PUL electrospun films exhibits a favorable antibacterial ...performance.•The SAFs/PUL electrospun films possesses potential oral applications.
Electrospun films (ESF) are gaining attention for active delivery due to their biocompatibility and biodegradability. This study investigated the impact of adding soy protein amyloid fibrils (SAFs) to ESF. Functional ESF based on SAFs/pullulan were successfully fabricated, with SAFs clearly observed entangled in the electrospun fibers using fluorescence microscopy. The addition of SAFs improved the mechanical strength of the ESF threefold and increased its surface hydrophobicity from 24.8° to 49.9°. Moreover, the ESF demonstrated antibacterial properties against Escherichia coli and Staphylococcus aureus. In simulated oral disintegration tests, almost 100% of epigallocatechin gallate (EGCG) dissolved within 4 min from the ESF. In summary, the incorporation of SAFs into ESF improved their mechanical strength, hydrophobicity, and enabled them to exhibit antibacterial properties, making them promising candidates for active delivery applications in food systems. Additionally, the ESF showed efficient release of EGCG, indicating their potential for controlled release of bioactive compounds.
The effect of citric acid on the properties of soybean enzyme-assisted aqueous extraction processing (EAEP) residue edible film was studied. The washed soybean EAEP residue was produced by the ...process of EAEP. It was determined that the washed soybean EAEP residue is rich in fibers (76.10 ± 1.03%) and has lower oil and protein contents (7.74 ± 0.11% and 3.50 ± 0.20%, resp.). Edible films intended for food packaging have been produced from the washed EAEP residue combined with glycerol, different concentrations of citric acid (0%, 10%, 15%, 20%, 25%, and 30%), and sodium hypophosphite. The spectra have evidenced that the cross-linking reaction of citric acid and fibers has taken place in the residue. 30-CA films showed the highest tensile strength (17.52 MPa) and the lowest water vapor permeability (7.21 g·cm−1·s−1·Pa−1). Also, it indicated that citric acid can cross-link with the hydroxyls of polysaccharide and improve the compatibilization between the polymeric molecules to improve the intermolecular interaction between polysaccharide molecules, so that the water uptake is reduced. The smooth surface and better translucency of the films suggest that the EAEP residue films treated with citric acid are suitable for application in food packaging.
This study investigated the impact of different temperatures and durations on the structural and emulsifying properties of copra meal protein. Additionally, the stability of copra meal protein ...Pickering emulsions was assessed through rheological and interfacial characteristics. Findings revealed a positive correlation between emulsification properties and heating temperature and duration. Thermal aggregates, facilitated by hydrogen bonds, hydrophobic interactions, and disulfide bonds, significantly enhanced surface hydrophobicity. Heat-treated copra meal protein-based Pickering emulsions demonstrate enhanced adsorption at the oil-water interface and resistance to diffusion. The three-phase contact angle increases from 57.7° to 79.8° following heating at 95 °C for 30 min. The addition of NaCl and heating treatment did not affect emulsion particle size or interface adsorption ability. But it improved the rheological properties to varying degrees. These results offer valuable insights for optimizing the physicochemical and functional attributes of copra meal protein in the food industry.
•Heat treatment improved the functional properties of copra meal protein.•The adsorption percentage of heat induced copra meal protein reached to 89.36%.•Pickering emulsions produced with heated copra meal protein remain stable.
This study investigated the impact of chitosan (CH, 1%) and aloe vera gel (AL, 30%) edible coatings on the preservation of blue honeysuckle quality during a 28-day storage at -1 °C. Coating with CH, ...AL, and CH+AL led to notable enhancements in several key attributes. These included increased firmness, total soluble solids, acidity, pH, and antioxidant capacity (measured through DPPH, ABTS, and FRAP assays), as well as the preservation of primary (ascorbic acid) and secondary metabolites (TPC, TAC, and TFC). The TAC and TFC levels were approximately increased by 280% and 17%, respectively, in coated blue honeysuckle after 28 d compared to uncoated blue honeysuckle. These coatings also resulted in reduced weight loss, respiration rate, color, abscisic acid, ethylene production, and malondialdehyde content. Notably, the CH+AL treatment excelled in preserving secondary metabolites and elevating FRAP-reducing power, demonstrating a remarkable 1.43-fold increase compared to the control after 28 days. Overall, CH+AL exhibited superior effects compared to CH or AL treatment alone, offering a promising strategy for extending the shelf life and preserving the quality of blue honeysuckle during storage.
•We reported the quality and digestion behaviors of bread fortified with ABREP.•We developed a model to describe the digestion rate of bread with/without ABREP.•This study can be a reference for ...understanding the digestibility of bread with ABREP.•This study offers a new approach for producing bread with a lower digestion rate.
Anthocyanin-rich black rice extract powder (ABREP) as a nutraceutical source was fortified into bread. The quality and digestibility behaviors of bread with ABREP were evaluated through instrumental and in vitro digestion studies. The quality of bread with 2% of ABREP was not significantly (p>0.05) different from the control bread; however, increasing the ABREP level to 4% caused less elasticity and higher density of bread. A mathematical model was further developed to systemically describe the trajectory of bread digestion. The digestion rates of bread with ABREP were found to be reduced by 12.8%, 14.1%, and 20.5% for bread with 1%, 2%, and 4% of ABREP, respectively. Results of the study suggest that the fortification of anthocyanins into bread could be an alternative way to produce functional bread with a lower digestion rate and extra health benefits.
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