Effects on functional groups and zeta potential of SAP1&lt;MW&lt;3kDatreated by pulsed electric field technology

Liang, Rong; Li, Xue-Nan; Lin, Songyi; Wang, Jia

doi:10.1002/jsfa.7768

Cited by 16 publications

(5 citation statements)

References 25 publications

(32 reference statements)

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“…It can be said that both ionizable and hydrophobic residues on the surface of the hydrolyzed tomato seed proteins are important for calcium binding ability. In a recent work, the highest antioxidant activity was achieved with a zeta potential of −20 mV which is comparable with our result (Liang, Li, Lin, & Wang, ).…”

Section: Resultssupporting

confidence: 93%

Physicochemical, antioxidant, calcium binding, and angiotensin converting enzyme inhibitory properties of hydrolyzed tomato seed proteins

et al. 2018

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The objective of this was to determine the impact of enzymatic hydrolysis on the multifunctionality of tomato seed protein hydrolysates (TSPH) and their physicochemical properties. The enzymatic hydrolysis was performed using alcalase and two factors response surface methodology. The best conditions were 131.4 min and 3% enzyme/substrate (E/S) for antioxidant activity; 174.5 min and 2.93% E/S for angiotensin‐converting enzyme (ACE) inhibition; and 66.79 min and 2.27% E/S for the calcium binding. Antioxidant and ACE hydrolysates were characterized by higher solubility, zeta potential, and thermal stability while properties of the calcium binding hydrolysate were only minimally affected by the enzymatic hydrolysis. Gel electrophoresis showed that molecular weights of polypeptides in the calcium binding TSPH were higher compared to those in ACE and antioxidant TSPHs. This was due to the low degree of hydrolysis of the calcium binding hydrolysate. Practical applications Nowadays, different protein sources are used to produce protein hydrolysates containing bioactive peptides that can help alleviate oxidation of foods, oxidative stress, and chronic conditions (e.g., hypertension, diabetes, cardiovascular disorder). Hydrolyzed proteins also have the potential to increase mineral absorption through the formation of mineral‐binding complexes. Biological activities of proteins and peptides from tomato processing byproduct (i.e., pomace) have received until now little attention. The determination of physicochemical properties and biological activities of the hydrolyzed proteins has application in the formulation of value‐added food products for the reduction of oxidative stress and risks of developing chronic diseases. In addition, there will be a reduction of pomace waste generated by the tomato processing industry.

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Section: Resultssupporting

confidence: 93%

Physicochemical, antioxidant, calcium binding, and angiotensin converting enzyme inhibitory properties of hydrolyzed tomato seed proteins

et al. 2018

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“…And the fit of the model was checked by the coefficient of determination R 2 , which was calculated to be 0.9505. The value of R 2 is high, indicating that the models are well adapted to the responses (Liang et al, 2017). The ANOVA showed that the X 2 , X 3 , X 4 and X 2 9 X 4 had an extremely significant effect on calcium-chelating activity (P < 0.01), while X 1 , X 1 9 X 2 , X 1 9 X 3 , X 1 9 X 4, X 2 9 X 3 and X 3 9 X 4 were nonsignificant (P > 0.05).…”

Section: Analysis and Model Fitting Response Surface Methodsmentioning

confidence: 99%

Optimised condition for preparing sea cucumber ovum hydrolysate–calcium complex and its structural analysis

Cui

Sun

Jiang

et al. 2017

Int J of Food Sci Tech

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Summary This study aimed to determine optimum preparation conditions of sea cucumber ovum hydrolysates–calcium (SCOHs–Ca) complexes by Box–Behnken design and further elucidate their microstructure characteristics using Fourier transform infrared spectroscopy, scanning electron microscope, atomic force microscopy and dynamic light scattering. The predicted calcium‐chelating capacity under the optimum conditions of the process variables was very close to the experimental value (53.45 ± 0.29 mg g−1) determined in the batch experiment. Results demonstrated that the calcium bind to the SCOHs to form the SCOHs–Ca complexes primarily via interactions with carboxyl oxygen and amino nitrogen atoms. The prepared SCOHs–Ca complexes formed compact nanoparticles and exhibited a fold and porous network structure. These changes could be attributed to the interaction between peptides and calcium ions. Our findings provide a theoretical basis for the development of new calcium preparations as well as the high‐value utilisation of sea cucumber by‐products.

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“…Liang et al found the PEF treatment on 1−3 kDa soybean antioxidant peptides, of which the DPPH radical inhibition was increased at 15 kV/cm and 1600 Hz. 10 In addition, PEF treatment could obviously increase the antioxidant activity of egg white peptides (1−10, 10−30, and <1 kDa) at 10 kV/cm, and the pulse frequency was 2400, 2000, and 3000 Hz, respectively. 11−13 PEF technology can be applied to improve the antioxidant activity of not only macromolecular foodborne peptides but also short peptides identified from protein.…”

Section: ■ Introductionmentioning

confidence: 93%

“…Pulsed electric field (PEF), as a potential non-thermal treatment technique, has been used in extraction and purification of bioactive substances in recent years. − It is noteworthy that PEF treatment could enhance the biological activity of peptides in vitro at the optimal conditions. Liang et al found the PEF treatment on 1–3 kDa soybean antioxidant peptides, of which the DPPH radical inhibition was increased at 15 kV/cm and 1600 Hz . In addition, PEF treatment could obviously increase the antioxidant activity of egg white peptides (1–10, 10–30, and <1 kDa) at 10 kV/cm, and the pulse frequency was 2400, 2000, and 3000 Hz, respectively. − PEF technology can be applied to improve the antioxidant activity of not only macromolecular foodborne peptides but also short peptides identified from protein.…”

Section: Introductionmentioning

confidence: 99%

Immunomodulatory Activity Improvement of Pine Nut Peptides by a Pulsed Electric Field and Their Structure–Activity Relationships

Zhang

Liang

et al. 2019

J. Agric. Food Chem.

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In this study, Alg-Gly-Ala-Val-Leu-His (RGAVLH) obtained from pine nut (Pinus koraiensis Sieb. et Zucc.) protein was chosen to investigate the phenomenon of immunomodulatory activity improvement upon pulsed electric field (PEF) processing. The influence of electric field intensity on immunomodulatory activity of RGAVLH was evaluated using RAW 264.7 cells. It was found that RGAVLH can not only significantly (p < 0.05) improve the capability of macrophage phagocytosis but also promote the production of nitric oxide. RGAVLH treated under an electric field intensity of 40 kV/cm exhibited the best immunomodulatory activity. The primary and secondary structures of PEF-treated peptides were analyzed by mid-infrared (MIR) spectroscopy, Raman spectroscopy, circular dichroism spectroscopy, and one-dimensional/two-dimensional nuclear magnetic resonance spectroscopy. After PEF treatment, the primary structure of RGAVLH was not influenced, as evaluated by MIR and Raman spectra. In addition, the content of β-sheet was decreased and active hydrogen was changed in PEF-treated RGAVLH solution. Moreover, the long-range connectivity between CαH (3.39 ppm) and NαH (8.24 ppm) was enhanced by PEF. Therefore, the improvement of the immunomodulatory activity of RGAVLH might result from the changes of the spatial state and spatial force in the peptide solution system.

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Effects on functional groups and zeta potential of SAP₁_<_MW_<_3kDatreated by pulsed electric field technology

Abstract: Overall, the results of the present study suggest that the improvement of antioxidant activity of SAP is a result of the contribution of the functional groups and the change in zeta potential when treated with PEF. © 2016 Society of Chemical Industry.

Cited by 16 publications

References 25 publications

Physicochemical, antioxidant, calcium binding, and angiotensin converting enzyme inhibitory properties of hydrolyzed tomato seed proteins

Physicochemical, antioxidant, calcium binding, and angiotensin converting enzyme inhibitory properties of hydrolyzed tomato seed proteins

Optimised condition for preparing sea cucumber ovum hydrolysate–calcium complex and its structural analysis

Immunomodulatory Activity Improvement of Pine Nut Peptides by a Pulsed Electric Field and Their Structure–Activity Relationships

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