Processing temperature and sugar type affect the rate and the extent of proteolysis of a model soy protein isolate system

Salazar-Villanea, Sergio; Bruininx, E.M.A.M.; Butré, Claire I.; Poel, A.F.B. van der

doi:10.1016/j.anifeedsci.2020.114680

Cited by 6 publications

(3 citation statements)

References 19 publications

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“…Based on the results of the previous study ( 20 ), in order to improve the hydrolysis of soy meal to obtain more Zn complexing sites, Alcalase, neutral protease, and papain were used. From Supplementary Figure S1 , the hydrolysis degrees of soy meal was 29.04%, higher than in previous studies ( 24 ).…”

Section: Resultscontrasting

confidence: 53%

Development, characterization and in vivo zinc absorption capacity of a novel soy meal hydrolysate-zinc complexes

Wang

Su-yin

et al. 2023

Front. Nutr.

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BackgroundZinc is an essential trace element for the human body. Recently, a novel Zn-binding peptide, Lys-Tyr-Lys-Arg-Gln-Arg-Trp (PP), was purified and identified from soy protein hydrolysates with high Zn-binding capacity (83.21 ± 2.65%) by our previous study. The preparation of soy meal hydrolysates (SMHs)-Zn complexes is convenient and low-cost, while PP (Lys-Tyr-Lys-Arg-Gln-Arg-Trp)-Zn complexes have a higher coordination rate but a relatively high cost. The aim of this study was to investigate the effect of soy meal hydrolysates (SMHs)-Zn complexes on zinc absorption in mice model, and synthetic soy peptide (PP)-Zn complexes with high Zn-binding capacity were used as control. Firstly, SMHs were prepared by enzymolysis, and the PP (Lys-Tyr-Lys-Arg-Gln-Arg-Trp) were synthesized based on previous studies. The binding mechanism of soy hydrolysates and zinc was analyzed by spectral analysis. Furthermore, the cytotoxicity of the SMHs-Zn complexes was also studied using the CCK-8 method. The effect of zinc absorption was evaluated based on Zn content, total protein and albumin content, relevant enzyme system, and the PeT1 and ZnT1 mRNA expression levels.ResultThe result showed that zinc was bound with carboxyl oxygen and amino nitrogen atoms on SMHs, with hydrophobic and electrostatic interactions as auxiliary stabilizing forces. SMHs-Zn were proved to have great solubility and a small particle size at different pH values, and it showed a beneficial effect on Caco-2 cells growth. Moreover, it was proved that SMHs-Zn and PP-Zn could increase the levels of zinc and the activity of Zn-related enzymes in mice. SMHs-Zn possessed higher PepT1 and ZnT1 mRNA expression levels than PP-Zn in the small intestine.ConclusionSMHs-Zn with a lower Zn-binding capacity had similar effects on zinc absorption in mice as PP-Zn, suggesting that the bioavailability of peptide-zinc complexes in mice was not completely dependent on their Zn-binding capacity, but may also be related to the amino acid composition.

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Section: Resultscontrasting

confidence: 53%

Development, characterization and in vivo zinc absorption capacity of a novel soy meal hydrolysate-zinc complexes

Wang

Su-yin

et al. 2023

Front. Nutr.

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“…The cellular structure of organic products are very sensitive to temperature, causing the destruction of the cell wall and therefore the loss of proteins. [72,[74][75][76] This is evidenced by the fact that the processes with greater exposure to the heat source (as is the case of sample M1) show the lowest result (loss) among the protein values of dehydrated lucuma and in turn a lower value in comparison with the initial sample (fresh fruit, Table 2), the closest protein values in comparison with the fresh fruit sample are for the samples M2 (oil) and M3 (nanofluid). In both cases the dehydration process is gradual and with shorter exposure time.…”

Section: Results Of Physical and Chemical Analysesmentioning

confidence: 94%

Closed flow solar dehydration with the use of silver nanoparticles: Application for the production of Pouteria lucuma flour

2021

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In this research, a closed-flow solar dehydrator with a refrigeration moisture extraction system was evaluated, likewise, the dehydration temperature time was optimized by evaluating three types of heat transfer fluids. The dehydration equipment included devices to absorb thermal energy from incident sunlight, such as a trombe wall and a parabolic cylindrical collector, and a thermo bank system. In addition, the influence of three types of heat transfer fluids (water, oil and oil nanofluid þ silver nanoparticles) was evaluated. This dehydration system was applied to process the Pouteria lucuma fruit. The results indicate the reduction of the dehydration time by 58.19% using nanofluid. This treatment prevents the modification of the physicochemical properties of the product and helps preserving its organoleptic properties.

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“…Maillard reaction results in the changes of protein physical structure and amino acid residues. Changes in the physical conformation of proteins can lead to the formation of non‐covalent and covalent bonds between proteins, and the formation of these new bonds can result in protein aggregation (Salazar‐Villanea et al ., 2020).…”

Section: Resultsmentioning

confidence: 99%

Effects of different saccharides on the microstructure and functional properties of protein in goat milk during processing

Wang

Zhang

et al. 2021

Int J of Food Sci Tech

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This study investigated the changes in the characteristics of goat milk protein in the presence of trehalose, chitooligosaccharide and pectin during two practical dairy processing operations of pasteurisation and spray drying. The highest denaturation temperature and the largest particle size of milk protein were found in goat milk added with pectin after pasteurisation. And particles with more uniform and compact morphology were observed in goat milk protein with these three saccharides. An elevated emulsifying activity index of 24.37 m/g−2 was observed in protein after spray drying due to chitooligosaccharide. And the foam stability was also improved significantly in the presence of trehalose and pectin during pasteurisation. During spray drying, saccharides showed the stabilizing effect on goat milk protein. This study revealed a complex interplay between the type of saccharides and the processing operation applied to goat milk, which might be of great significance for the production and processing of goat milk.

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Processing temperature and sugar type affect the rate and the extent of proteolysis of a model soy protein isolate system

Cited by 6 publications

References 19 publications

Development, characterization and in vivo zinc absorption capacity of a novel soy meal hydrolysate-zinc complexes

Development, characterization and in vivo zinc absorption capacity of a novel soy meal hydrolysate-zinc complexes

Closed flow solar dehydration with the use of silver nanoparticles: Application for the production of Pouteria lucuma flour

Effects of different saccharides on the microstructure and functional properties of protein in goat milk during processing

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