Preparation of glycosylated hydrolysate by liquid fermentation with Cordyceps militaris and characterization of its functional properties

Abstract

This study aimed to investigate the potential of a novel preparation strategy for glycosylated hydrolysate by liquid fermentation in order to provide a high-quality glycosylated hydrolysate. Protein solubility, surface hydrophobicity and antioxidant activity were evaluated. The results of Fourier transform infrared spectra demonstrated the occurrence of glycosylation reaction. The results of Fluorescence emission spectroscope revealed the decrease of tertiary conformation stability. Circular dichroism spectra revealed significant decrease in α-helix and increase in β-sheet and random coil by glycosylation reaction. On comparison with zein hydrolysate, glycosylated hydrolysate had lower surface hydrophobicity but higher in solubility and in vitro digestibility due to glycosylation. Glycosylated hydrolysate presented higher ABTS (2,2'-Azinobis [3-ethylbenzothiazoline-6-sulfonic acid]-diammonium salt) and superoxide radicals scavenging activities as well as Cu 2+ chelating capacity. Ot is concluded that the glycosylation confer an open structure and modified properties of zein, and glycosylated hydrolysate is a potential ingredient with better hydration and antioxidant activities than zein hydrolysate.

The role of tyrosine in protein-dopamine based bioinspired adhesives: the stoichiometry that maximizes bonding strength

“…In this study, the reported concentration of resorcinol is equivalent to 140 mM, matching the concentration where BSA, SPH, OVA and WPI demonstrated the most effective adhesion in our experiments (using DA). The observation that BSA, SPH, OVA and WPI possess a comparable amount of tyrosine content to zein (3.09%) (Yang et al, 2020) supports our findings. This also suggests that the optimal molar excess that we have reported works not only for dopamine, but also for other dihydroxy benzenes and it is therefore generalizable to other adhesives produced with protein and dihydroxy benzenes.…”

Changes in ramen dough and constituent proteins during production by hand

“…With increased amounts of the ramen agent, the protein secondary structure content of the dough changed significantly (Table 1). In the infrared spectra, the region between 1650-1670 cm -1 corresponds to the α-helix, 1610-1640 cm -1 corresponds to β-fold, 1680-1700 cm -1 corresponds to β-corner, and 1640-1650 cm -1 corresponds to random coil (Sun et al, 2021;Yang et al, 2020). Table 1 illustrates that the β-fold content increased and then decreased, while the α-helix content decreased and then increased.…”

“…Notably, gliadin and glutenin have been shown to affect dough extensibility and viscoelasticity. Wheat gluten and gliadin are responsible for the rheological properties of dough (Guo et al, 2021;Li et al, 2020;Wang et al, 2022). The extensibility of Ramen dough needs to be especially strong.…”

Advances in biosynthesis and metabolic engineering strategies of cordycepin

“…By exposing to a proton beam irradiation, 14.3 g/L of cordycepin was yielded without crystallization via the former method ( Masuda et al, 2014 ). Wang L. et al (2017) and Wang Y. et al (2017) obtained xanthine-guanine double auxotrophic mutants through ultrasonic mutagenesis in conjunction with diethyl sulfate treatment, improving the yield of cordycepin by 40% to 1.76 g/L on 20 ds after batch fermentation. The potential causes may be the obstruction of xanthine and guanine synthesis and metabolism, which resulted in an augmented metabolic flux directed towards the precursor substances adenine or adenosine ( Wang L. et al, 2017 ; Wang Y. et al, 2017 ).…”