Mechanism of heat-induced gelation for ovalbumin under acidic conditions and the effect of peptides

Hiroi, Takashi; Hirosawa, Kazu; Okazumi, Yuya; Pingali, Sai Venkatesh; Shibayama, Mitsuhiro

doi:10.1038/s41428-020-0382-1

Cited by 9 publications

(4 citation statements)

References 49 publications

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“…Similar results were found by Hiroi et al. (2020). They investigated the effect of an amphiphilic peptide (pN 1–22 ) on ovalbumin solution.…”

Section: Resultssupporting

confidence: 92%

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Effect of soy peptides with different hydrolysis degrees on the rheological, tribological, and textural properties of soy protein isolate gels

Bourouis,

Li,

Pang

et al. 2023

Journal of Food Science

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This study was performed to examine the effect of two soy peptides addition with hydrolysis degrees of 90% and 30% (hydrolysis degree (DH)90, DH30) at various concentrations (1–10 mg/mL) on soy protein isolate (SPI) gel behavior and pure SPI gel was set as control. SPI gels with adding peptides were prepared, and their rheological, textural, and tribological properties, as well as water‐holding capacity, zeta potential, and particle size, were determined. During the rheological measurement, adding peptides reduced storage modulus (G′) compared to the control, with larger particles formed. However, peptide addition could significantly reduce gelation time, showing a more significant effect with DH30. The gels' firmness, adhesiveness, and water‐holding capacity decreased as peptide concentration increased. Syneresis was observed in gels with peptides, whereas the control sample showed no syneresis. Based on the rheological results, the shear stress in the control sample was higher than in the gels containing peptides indicating more resistance to shear. The gels with DH30 showed greater G′ and G″ than DH90 at all studied concentrations. Nevertheless, there was an improvement in the lubrication behavior of SPI gels with peptide addition. DH30 showed a relatively more significant friction reduction than DH90, indicating their slightly better lubrication properties.

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“…Similar results were found by Hiroi et al. (2020). They investigated the effect of an amphiphilic peptide (pN 1–22 ) on ovalbumin solution.…”

Section: Resultssupporting

confidence: 92%

“…This binding may be facilitated by covalent bonds, such as intermolecular disulfide bridges, between the protein and peptide molecules. Similar results were found by Hiroi et al (2020). They investigated the effect of an amphiphilic peptide (pN 1-22 ) on ovalbumin solution.…”

Section: Particle Size and Zeta Potentialsupporting

confidence: 76%

Effect of soy peptides with different hydrolysis degrees on the rheological, tribological, and textural properties of soy protein isolate gels

Bourouis,

Li,

Pang

et al. 2023

Journal of Food Science

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show abstract

“…In practice, however, the appropriate time span for the measurements is often unknown, and a lengthy trial-and-error process is then necessary to determine the time span. In this regard, our DLS system based on all-photon recording has a significant advantage when it is applied to systems whose size can irreversibly evolve with time, e.g., polymers and nanoparticles undergoing morphological changes during synthesis and gelation [44][45][46]. Because our scheme can offer full control of the parameters for analysis after a single long-time DLS measurement, one does not need to know the time scale of the morphology change in advance, in contrast to the conventional DLS apparatus that can acquire time correlation functions only at a pre-fixed time interval.…”

Section: Robustness and Flexibility Of Post-processing Noise Reductionmentioning

confidence: 99%

“…In addition, the time spans for the calculation of time correlation functions do not need to be identical throughout the entire measurement time in our scheme. In the case of the heat-induced aggregation of proteins [46], for example, it would be more convenient to use a long time span at the beginning, when the scattered light intensity is low, and a shorter one later, when the aggregation leads to higher scattered light intensity.…”

Section: Robustness and Flexibility Of Post-processing Noise Reductionmentioning

confidence: 99%

Post-processing noise reduction via all-photon recording in dynamic light scattering

Hiroi

Samitsu

Ishioka

2021

Science and Technology of Advanced Materials: Methods

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Post-processing noise reduction via all-photon recording in dynamic light scatteringDynamic light scattering (DLS) is widely used for the characterization of the size distributions of polymers and nanoparticles in dispersions. The time correlation function of the scattered light intensity can be calculated from the intensity fluctuation with time and converted into the size of the scatterers. It has been difficult to apply DLS to a dispersion containing large pollutant particles, however, because the pollutants moving in the dispersion can give rise to intense noise signals from time to time during data acquisition. In conventional DLS, this type of noise renders the entire measurement useless. Here we report a novel software-based DLS system in which the arrival times of all the scattered photons are recorded using a time-to-digital converter, and the time correlation function is calculated exclusively from the uncontaminated parts of the data in postprocessing. We demonstrate the validity of this noise reduction scheme by evaluating the silica nanoparticle size in a dispersion containing a small number of micrometer-sized PMMA particles as a model contaminant.

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Flavonoids enhance gel strength of ovalbumin: Properties, structures, and interactions

et al. 2022

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Mechanism of heat-induced gelation for ovalbumin under acidic conditions and the effect of peptides

Cited by 9 publications

References 49 publications

Effect of soy peptides with different hydrolysis degrees on the rheological, tribological, and textural properties of soy protein isolate gels

Effect of soy peptides with different hydrolysis degrees on the rheological, tribological, and textural properties of soy protein isolate gels

Post-processing noise reduction via all-photon recording in dynamic light scattering

Flavonoids enhance gel strength of ovalbumin: Properties, structures, and interactions

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