Characterizing the structural and surface properties of proteins isolated before and after enzymatic demulsification of the aqueous extract emulsion of peanut seeds

Zhang, Shao Bing; Lu, Qiyu

doi:10.1016/j.foodhyd.2015.01.007

Cited by 60 publications

(38 citation statements)

References 46 publications

(61 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Unlikely, the EAI of bromelain hydrolysate was markedly increased by protein hydrolysis (P < 0.05), mainly in the second half of reaction time, possibly attributing to the molecular exibility of polypeptides and the exposure of hydrophobic areas. 29 However, no obvious uctuation of ESI was observed in emulsion stabilized by bromelain hydrolysates along with the progress of hydrolysis, excluding 180 min hydrolysis time. The highest ESI value of 78.11 h was found in the 180 min-bromelain-treated hydrolysate, which might be due to its high hydrophobicity and secondary structure.…”

Section: Surface Charge (Z-potential) and Emulsifying Propertiesmentioning

confidence: 97%

“…Thereaer, as the hydrolysis time increased, these exposed hydrophobic groups was re-buried by their aggregation via hydrophobic interactions or increased protein exibility, resulting in the declination of hydrophobicity in hydrolysates. 8,29,30 The difference between cin and bromelain hydrolysates might due to DH and enzyme specicity, which determined the cleavage of peptide bonds and the exposure of hydrophobic residues.…”

Section: Emission Uorescence Spectroscopic Analysismentioning

confidence: 99%

See 1 more Smart Citation

Comparative assessment of physicochemical and antioxidative properties of mung bean protein hydrolysates

Zheng

Wang

et al. 2020

RSC Adv.

View full text Add to dashboard Cite

show abstract

Section: Surface Charge (Z-potential) and Emulsifying Propertiesmentioning

confidence: 97%

Section: Emission Uorescence Spectroscopic Analysismentioning

confidence: 99%

Comparative assessment of physicochemical and antioxidative properties of mung bean protein hydrolysates

Zheng

Wang

et al. 2020

RSC Adv.

View full text Add to dashboard Cite

show abstract

“…Co., Ltd., Watertown, CT, USA) and milled into powder using a multipurpose electric grinder (HK-230, Kaichuang Tonghe Co., Beijing, China), and sieved through a 150 mesh screen. The free sulfhydryl-groups (-SH-) were determined 23 as follows: 150 mg dough powder suspended in 1 mL Tris-gly buffer (pH 8.0), 4.7 g guanidine hydrochloride was added and brought to 10 mL with buffer. After stirring for 25 min, 1 mL was mixed with 5 mL 8 M urea solution and 0.04 mL 4 mg/mL Ellman's reagents and kept at 25 °C for 30 min.…”

Section: Determination Of the Disulfide Content In Dough Dough Samplmentioning

confidence: 99%

Digestibility, textural and sensory characteristics of cookies made from residues of enzyme-assisted aqueous extraction of soybeans

Sun

Zhong

et al. 2020

Sci Rep

View full text Add to dashboard Cite

enzyme-assisted aqueous extraction residue (ReAe) has a lower utilization rate as it is the "waste" produced after the enzyme-assisted aqueous extraction (eAe), but its nutritional value is high. to improve the development and utilization of ReAe, in this study, cookies were made by adding ReAe (0%, 10%, 20%, 30%, 40%, 50%) as a food additive to a small amount of flour. The AOAC method was used to identify the basic components of ReAe, analyze its physical and chemical properties, and characterize the cookie structure change in terms of texture, disulfide bond, and thiol content. An in vitro simulation system and sensory evaluation mechanism were established to analyze the bioavailability and impact of quality. the results show that ReAe is a potential food additive. With an increase in the ReAe content, the cookies become lighter in color, the sweetness and fat content are reduced, the hardness is increased, and the digestibility and glycerin index are reduced. the change in texture is caused by the reduction of disulfide bonds in the dough. The cookies were 'well accepted' with up to 30% REAE. Therefore, the use of the appropriate amount of REAE as a new food additive will reduce the amount of starch added. Health-oriented products, such as low-calorie and high-fiber products, are increasingly purchased by consumers. Cookies are popular because of their characteristic texture and taste, and starch is an important carbohydrate source that provides energy for humans 1. However, excessive starch consumption adversely affects blood glucose and increases the risk of obesity and associated diseases, such as Type II diabetes 2 Dietary fiber, especially soluble dietary fiber (SDF), can be dispersed in water and forms colloids in the intestine to slow down the postprandial blood glucose response. Grigelmo-Miguel and Martıń-Belloso 3 proposed that the value of insoluble dietary fiber (IDF)/SDF that ranged from 1 to 2.3 is high quality dietary fiber, while most natural dietary fiber have much more IDF than SDF; therefore, adding SDF may be beneficial as part of a calorie-reduced diet 4. The digestibility of fiber-enriched cookies decreased the starch release rate and the glycemic index (GI) 5. SDF slows starch hydrolysis, digestion and absorption in the human small intestine. Dietary fiber can serve as a functional ingredient to improve the physical and structural properties, oil holding capacity, texture, sensory characteristics, and shelf-life of foods 6. Dietary fiber has also been reported to disrupt the structure of amylopectin and reduce the free water content in a system; thus, the gelatinization, viscosity and rheological properties of starch are markedly changed by adding dietary fiber 7,8. Okara is a nutritious by-product of soybean processing and a good source of dietary fiber. Approximately, 0.4 kg okara is produced from each 1 kg of processed soybean, such as soybean milk, tofu, and soybean oil. Most okara is discarded or used as an animal feed. Therefore, an acceptable application of okara could have economi...

show abstract

“…Peanut protein and rice bran protein have not only high nutritional value, but also their functional characteristics which have attracted people’s attention [23]. Zhang and Lu (2015) found that peanut protein adsorbed on the oil/water interface in emulsions possessed higher emulsification [24]. Zhang et al (2017) have demonstrated that ultrasound treatment could unfold the conformation of rice bran protein, exposing its interior functional groups, which were related to its emulsifying property [25].…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Properties and Storage Stability of Food Protein-Stabilized Nanoemulsions

Jin

Sun

et al. 2018

Nanomaterials

View full text Add to dashboard Cite

This study investigated the preparation and properties of corn oil nanoemulsions stabilized by peanut protein isolate (PPI), rice bran protein isolate (RBPI), soybean protein isolate (SPI), and whey protein isolate (WPI). The mean droplet diameter of four protein-stabilized nanoemulsions prepared via ultrasound method was less than 245 nm. PPI-stabilized nanoemulsions showed better stability for 4 weeks, while the mean droplet diameter of RBPI-stabilized nanoemulsions had exceeded 1000 nm during the third week of storage. Fourier transform infrared and interfacial tension (IT) analysis showed that the higher level of disordered structure and lower IT of proteins made the stability of nanoemulsions better. Moreover, bivariate correlation analysis discovered that α-helix (p < 0.01) and β-turn (p < 0.05) of proteins were related to the mean droplet diameter of nanoemulsions, the random coil (p < 0.05) was related to the zeta potential of nanoemulsions. This study provided new idea for the relationship between the structure of protein and properties of protein-stabilized nanoemulsions.

show abstract

Characterizing the structural and surface properties of proteins isolated before and after enzymatic demulsification of the aqueous extract emulsion of peanut seeds

Cited by 60 publications

References 46 publications

Comparative assessment of physicochemical and antioxidative properties of mung bean protein hydrolysates

Comparative assessment of physicochemical and antioxidative properties of mung bean protein hydrolysates

Digestibility, textural and sensory characteristics of cookies made from residues of enzyme-assisted aqueous extraction of soybeans

Physicochemical Properties and Storage Stability of Food Protein-Stabilized Nanoemulsions

Contact Info

Product

Resources

About