Heteroprotein complex formation of soy protein isolate and lactoferrin: Thermodynamic formation mechanism and morphologic structure

Zheng, Jiabao; Gao, Qing; Tang, Chuan-He; Ge, Ge; Zhao, Ming; Sun, Weizheng

doi:10.1016/j.foodhyd.2019.105415

Cited by 60 publications

(15 citation statements)

References 38 publications

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“…Various approaches have been employed towards improving the functional properties of plant proteins (Sun et al ., 2018; Wang et al ., 2018; He et al ., 2020; Zheng et al ., 2020; Alrosan et al ., 2021b). The induction of PPI is one of the best strategies for enhancing the functionality of plant proteins (Lin et al ., 2017; Alrosan et al ., 2021a).…”

Section: Introductionmentioning

confidence: 99%

Mechanisms of molecular and structural interactions between lentil and quinoa proteins in aqueous solutions induced by pH recycling

Alrosan

Tan

Easa

et al. 2021

Int J of Food Sci Tech

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There has been a growing interest in plant proteins due to their beneficial health effects, low cost and variety of applications in food industries. The low solubility of lentil proteins (LPs) is one of the significant factors that limit their use in food applications. Quinoa proteins (QPs), which have high water solubility, were combined with LPs at pH 12 to generate LP-QP complexes to generate pH-based soluble protein compounds. The LP-QP complexes demonstrated a large surface charge with an increase solubilisation of the protein complexes by more than 85%, together with resistance to protein aggregation. The combination of LPs to QPs led to a significant increase (P < 0.05) in unique tertiary and secondary protein structures as determined by the protein-protein interaction (PPI) technique involving pH recycling. Interactions between LPs and QPs affected the surface morphology of the protein complexes formed. Electrostatic interactions, hydrophobic forces and hydrogen bonding were indicated to play key roles in the PPIs. The capacity of pH cycling to illustrate the above protein interactions shows that this is a robust approach for assessing the emulsion and foaming properties of food proteins.

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Section: Introductionmentioning

confidence: 99%

Mechanisms of molecular and structural interactions between lentil and quinoa proteins in aqueous solutions induced by pH recycling

Alrosan

Tan

Easa

et al. 2021

Int J of Food Sci Tech

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show abstract

“…The polymer-based coacervates have many applications as food and biomaterial ingredients or encapsulants in personal care and functional foods. Recently, there has been an increase in the interest to study heteroprotein complex coacervates, which are a special case of coacervates in which the dense phase is formed by at least two different proteins with opposite charges [ 21 ].…”

Section: Resultsmentioning

confidence: 99%

“…Zheng et al [ 21 ] investigated the conditions, thermodynamic mechanism, and morphological structure for the formation of soy protein isolate/lactoferrin (SPI/LF) complex coacervate. The stoichiometry of two optimal complex coacervates (SPI/LF = 1:3 at pH 6.25 and SPI/LF = 1:4 at pH 6.6) was identical to their mixing ratio.…”

Section: Resultsmentioning

confidence: 99%

Development of Encapsulation Strategies and Composite Edible Films to Maintain Lactoferrin Bioactivity: A Review

2021

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Lactoferrin (LF) is a whey protein with various and valuable biological activities. For this reason, LF has been used as a supplement in formula milk and functional products. However, it must be considered that the properties of LF can be affected by technological treatments and gastrointestinal conditions. In this article, we have revised the literature published on the research done during the last decades on the development of various technologies, such as encapsulation or composite materials, to protect LF and avoid its degradation. Multiple compounds can be used to conduct this protective function, such as proteins, including those from milk, or polysaccharides, like alginate or chitosan. Furthermore, LF can be used as a component in complexes, nanoparticles, hydrogels and emulsions, to encapsulate, protect and deliver other bioactive compounds, such as essential oils or probiotics. Additionally, LF can be part of systems to deliver drugs or to apply certain therapies to target cells expressing LF receptors. These systems also allow improving the detection of gliomas and have also been used for treating some pathologies, such as different types of tumours. Finally, the application of LF in edible and active films can be effective against some contaminants and limit the increase of the natural microbiota present in meat, for example, becoming one of the most interesting research topics in food technology.

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“…The modification approaches for plant-based proteins help them to make multifunctional food products. The modification of proteins can be classified into physical (18,62,(69)(70)(71)(72)(73)(74)(75)(76)(77)(78)(79)(80)(81)(82), chemical (125)(126)(127)(128)(129)(130), biological (131,132), and other novel methods (133)(134)(135)(136)(137) as briefly described in Tables 1-3. The physical modification approaches include heat treatment (such as conventional thermal treatment, ohmic heating, microwave heating, radio frequency treatment, infrared irradiation), gamma irradiation, electron beam irradiation, ultraviolet radiation, pulsed-electric field, high-pressure treatment (such as high hydrostatic pressure, dynamic high-pressure fluidization), sonication, extrusion, ball mill treatment, cold atmospheric plasma processing, and ultrafiltration.…”

Section: The Modification Approaches Of Plant-based Food Proteinsmentioning

confidence: 99%

Sustaining Protein Nutrition Through Plant-Based Foods

et al. 2022

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Proteins are essential components of the human diet. Dietary proteins could be derived from animals and plants. Animal protein, although higher in demand, is generally considered less environmentally sustainable. Therefore, a gradual transition from animal- to plant-based protein food may be desirable to maintain environmental stability, ethical reasons, food affordability, greater food safety, fulfilling higher consumer demand, and combating of protein-energy malnutrition. Due to these reasons, plant-based proteins are steadily gaining popularity, and this upward trend is expected to continue for the next few decades. Plant proteins are a good source of many essential amino acids, vital macronutrients, and are sufficient to achieve complete protein nutrition. The main goal of this review is to provide an overview of plant-based protein that helps sustain a better life for humans and the nutritional quality of plant proteins. Therefore, the present review comprehensively explores the nutritional quality of the plant proteins, their cost-effective extraction and processing technologies, impacts on nutrition, different food wastes as an alternative source of plant protein, and their environmental impact. Furthermore, it focuses on the emerging technologies for improving plant proteins' bioavailability, digestibility, and organoleptic properties, and highlights the aforementioned technological challenges for future research work.

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Heteroprotein complex formation of soy protein isolate and lactoferrin: Thermodynamic formation mechanism and morphologic structure

Cited by 60 publications

References 38 publications

Mechanisms of molecular and structural interactions between lentil and quinoa proteins in aqueous solutions induced by pH recycling

Mechanisms of molecular and structural interactions between lentil and quinoa proteins in aqueous solutions induced by pH recycling

Development of Encapsulation Strategies and Composite Edible Films to Maintain Lactoferrin Bioactivity: A Review

Sustaining Protein Nutrition Through Plant-Based Foods

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