Solid‐State Protein–Carbohydrate Interactions and Their Application in the Food Industry

Soltanizadeh, Nafiseh; Mirmoghtadaie, Leila; Nejati, Fatemeh; Najafabadi, Leila Izadi; Heshmati, Maryam Khakbaz; Jafari, Maryam

doi:10.1111/1541-4337.12089

Cited by 41 publications

(19 citation statements)

References 97 publications

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“…It is observable that the content of βeta sheet was significantly influenced by the presence of Cysteine and Trehalose with CEs of 0.76 and 3.16 respectively. As expected, Trehalose inserted the most stabilizing effect on protection and/or increasing the βeta sheet, the hydrogen bonds between the protein and water which were lost upon spray-drying [ 18 , 19 ]. Contrary to Trehalose and Cysteine, the impact of Tween 20 on protecting the secondary structure of spray-dried IgG was statistically negligible (p-value: 0.2127).…”

Section: Resultsmentioning

confidence: 70%

Optimization and characterization of spray-dried IgG formulations: a design of experiment approach

2017

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BackgroundThe purpose of the present study is to optimize a spray-dried formulation as a model antibody regarding stability and aerodynamic property for further aerosol therapy of this group of macromolecules.MethodA three-factor, three-level, Box-Behnken design was employed milligrams of Cysteine (X1), Trehalose (X2), and Tween 20 (X3) as independent variables. The dependent variables were quantified and the optimized formulation was prepared accordingly. SEC-HPLC and FTIR-spectroscopy were conducted to evaluate the molecular and structural status of spray-dried preparations. Particle characterization of optimized sample was performed with the aid of DSC, SEM, and TSI examinations.ResultsExperimental responses of a total of 17 formulations resulted in yield values, (Y1), ranging from 21.1 ± 0.2 to 40.2 ± 0.1 (%); beta-sheet content, (Y2), from 66.22 ± 0.19 to 73.78 ± 0.26 (%); amount of aggregation following process, (Y3), ranging from 0.11 ± 0.03 to 0.95 ± 0.03 (%); and amount of aggregation upon storage, (Y4), from 0.81 ± 0.01 to 3.13 ± 0.64 (%) as dependent variables. Results—except for those of the beta sheet content—were fitted to quadratic models describing the inherent relationship between main factors.ConclusionCo-application of Cysteine and Tween 20 preserved antibody molecules from molecular degradation and improved immediate and accelerated stability of spry-dried antibodies. Validation of the optimization study indicated high degree of prognostic ability of response surface methodology in preparation of stable spray-dried IgG.Graphical abstractGraphical abstractSpray drying of IgG in the presence of Trehalose, Cysteine and Tween 20.

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Section: Resultsmentioning

confidence: 70%

Optimization and characterization of spray-dried IgG formulations: a design of experiment approach

2017

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“…Two particles interact with each other based on their surface‐to‐interfacial energy change when the solid surfaces come into contact. Except for the true area of contact, the nature of the exact portions of the two solid surfaces in contact will affect the surface energy (Soltanizadeh et al., ).…”

Section: Resultsmentioning

confidence: 99%

Byproduct Generated During the Elaboration Process of Isotonic Beverage as a Natural Source of Bioactive Compounds

Gonçalves

Lozano‐Sánchez

Gomes

et al. 2018

Journal of Food Science

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Agro‐industrial byproducts are considered good sources of macronutrients and phytochemicals. Fruit and vegetable residues (FVR), obtained after the production of an isotonic beverage, have previously been characterized containing 80% insoluble dietary fibers from total fibers (48.4%), 26% available carbohydrates, 9.5% proteins and 5% lipids. Nevertheless, fruit and vegetables provide phytochemicals which have been related to human health such as phenolic compounds. The loss of specific compounds over the production process is related to their partitioning between fruit and vegetables and byproducts. However, phenolic profile of FVR remains unknown. This work is focused on the evaluation of FVR as a natural source of these bioactive compounds. For this purpose, pressurized liquid extraction (PLE) has been proposed as extraction technique for recovering phenolic compounds from FVR. The experimental variables were temperature and percentage of solvent (ethanol and water). Phenolic compounds extracts were characterized by UPLC‐ESI‐Q‐TOF‐MS and a discussion about phenolic and macronutrient interactions was established. Globally, 88 compounds were tentatively identified: phenolic acids (28), flavonoids (32), and other polyphenols (28). The PLE conditions applied yielded different breaking matrix‐analyte interactions leading to an increase in the number of compounds. The highest phenolic acids content was achieved with high temperature while lower temperatures were more efficient in extracting flavonoid. By establishing the phenolics profile in food byproducts such as FVR, it is possible to more effectively apply these byproducts as nutraceutical, food or pharmaceutical ingredients. Practical Application Flow diagram of bioactive compounds recovering from isotonic beverage byproduct is proposed using pressurized liquid extraction. The plant‐bioactives mechanism relies on fruit and vegetable byproducts changes under different extraction conditions. The obtained extracts can most effectively be applied as nutraceuticals or as ingredients in food or pharmaceutical inputs.

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“…The lowest nitrogen content for all matrix particle surfaces was detected for formulations containing hydrolysates made with trypsin. This could be due to a higher content of peptides with higher MW compared to DH3/DH6(A) matrix particles possibly exhibiting stronger peptide–carbohydrate interactions with the other matrix component . The relatively high nitrogen content at the surface of β‐LG stabilised matrix particles could be due to the intact globular structure possessing less possibilities for interaction with the carbohydrates and thus less retention inside the matrix during spray‐drying.…”

Section: Resultsmentioning

confidence: 99%

Whey protein hydrolysates reduce autoxidation in microencapsulated long chain polyunsaturated fatty acids

Tamm¹,

Gies²,

Diekmann³

et al. 2015

Euro J Lipid Sci & Tech

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The aim of the present study was to investigate the ability of partially hydrolysed whey proteins to microencapsulate fish oil. Microcapsules were produced by spray-drying emulsions composed of fish oil, glucose syrup (DE38) and b-lactoglobulin or hydrolysates thereof prepared using bovine trypsin or alcalase. Hydrolysis did not negatively affect encapsulation performance during spray-drying and microencapsulation efficiency was very high for all samples (99 AE 0.5%). However, enzymatic hydrolysis resulted in reduced formation of lipid hydroperoxides for all hydrolysate-stabilised microcapsules, except for the hydrolysate produced by alcalase (3% degree of hydrolysis). Hydrolysis by trypsin resulted in a more narrow molecular weight peptide profile and an increased accessibility of antioxidant amino acids.Practical applications: Whey proteins, a by-product of the cheese industry, possess excellent nutritional properties, but have limited functional and antioxidant properties in their native form. Partial enzymatic hydrolysis can significantly enhance these properties. This study showed the excellent suitability of whey protein hydrolysates as emulsifiers in spray-dried emulsions, which can improve encapsulation capacity and stabilisation of sensitive ingredients.

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Solid‐State Protein–Carbohydrate Interactions and Their Application in the Food Industry

Cited by 41 publications

References 97 publications

Optimization and characterization of spray-dried IgG formulations: a design of experiment approach

Optimization and characterization of spray-dried IgG formulations: a design of experiment approach

Byproduct Generated During the Elaboration Process of Isotonic Beverage as a Natural Source of Bioactive Compounds

Whey protein hydrolysates reduce autoxidation in microencapsulated long chain polyunsaturated fatty acids

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