Study of the interactions between pectin in a blueberry puree and whey proteins: Functionality and application

Chevalier, Laura M.; Rioux, Laurie‐Eve; Angers, Paul; Turgeon, Sylvie L.

doi:10.1016/j.foodhyd.2018.07.038

Cited by 39 publications

(21 citation statements)

References 69 publications

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“…This could be due to the methylesterification level of HG which decreased upon dehydration. Previous reports demonstrated the importance of de-methylesterified HG stretches for protein binding (Spadoni et al, 2006;Chevalier et al, 2019). Pectin with a lower degree of methylesterification provides more binding sites for proteins.…”

Section: Cpgrp1 Binds To De-methylesterified Pectin Through Clusteredmentioning

confidence: 98%

Craterostigma plantagineumcell wall composition is remodelled during desiccation and the glycine‐rich protein CpGRP1 interacts with pectins through clustered arginines

et al. 2019

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Summary Craterostigma plantagineum belongs to the desiccation‐tolerant angiosperm plants. Upon dehydration, leaves fold and the cells shrink which is reversed during rehydration. To understand this process changes in cell wall pectin composition, and the role of the apoplastic glycine‐rich protein 1 (CpGRP1) were analysed. Cellular microstructural changes in hydrated, desiccated and rehydrated leaf sections were analysed using scanning electron microscopy. Pectin composition in different cell wall fractions was analysed with monoclonal antibodies against homogalacturonan, rhamnogalacturonan I, rhamnogalacturonan II and hemicellulose epitopes. Our data demonstrate changes in pectin composition during dehydration/rehydration which is suggested to affect cell wall properties. Homogalacturonan was less methylesterified upon desiccation and changes were also demonstrated in the detection of rhamnogalacturonan I, rhamnogalacturonan II and hemicelluloses. CpGRP1 seems to have a central role in cell adaptations to water deficit, as it interacts with pectin through a cluster of arginine residues and de‐methylesterified pectin presents more binding sites for the protein−pectin interaction than to pectin from hydrated leaves. CpGRP1 can also bind phosphatidic acid (PA) and cardiolipin. The binding of CpGRP1 to pectin appears to be dependent on the pectin methylesterification status and it has a higher affinity to pectin than its binding partner CpWAK1. It is hypothesised that changes in pectin composition are sensed by the CpGRP1−CpWAK1 complex therefore leading to the activation of dehydration‐related responses and leaf folding. PA might participate in the modulation of CpGRP1 activity.

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Section: Cpgrp1 Binds To De-methylesterified Pectin Through Clusteredmentioning

confidence: 98%

Craterostigma plantagineumcell wall composition is remodelled during desiccation and the glycine‐rich protein CpGRP1 interacts with pectins through clustered arginines

et al. 2019

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“…In this case, whey protein loses its solubility, aggregates and precipitates. It is likely that the interaction of milk proteins with carbohydrates of blueberry coagulant leads to the formation of additional complexes, which differ by the presence of strong bonds between pectins, dietary fiber and plasma proteins (Chevalier et. al., 2019;Jakobek, 2015;Han et.…”

Section: Resultsmentioning

confidence: 99%

Research of quality indicators in protein-blueberry concentrates

Грек

Pshenychna

Tymchuk

et al. 2020

Potr. S. J. F. Sci.

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The effect of blueberry coagulant in the form of specially processed blueberry paste on the building-up process of protein-blueberry concentrates has been considered in the article and the change in their physical-chemical indicators during storage has been determined. A study of blueberry coagulant application in the amount of up to 12% provides the effective running to process of thermo acid coagulation of milk proteins with a maximum clot yield (excluding limiting factors – organoleptic indicators and active acidity). It has been found that with an increase in the amount of blueberry paste adding from 2% to 10%, the yield of protein-blueberry concentrates increases from 5% to 40%, and the moisture mass fraction in clots decreases, on the contrary, from 73.4% to 67.1%. Other quality indicators of protein-blueberry concentrates were recorded: active acidity (from 5.0 pH at the beginning to 4.7 pH at the end of the storage life), and the water-retaining capacity at the level of (75.44 ±0.5%). Based on chromatographic studies, the degree of polyphenolic compounds transition (including anthocyanins) to protein-blueberry concentrates at the level of 52.26% has been determined by the calculation method and analyzed compared with control sample (blueberry paste) and colored whey. Based on the researches, protein-blueberry concentrates obtained by thermo acid coagulation of milk proteins are suggested to be used as basis in the cheese products recipes.

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“…The fast melting and phase separation in blueberry samples might be due to the formation of sedimentable milk protein‐pectin complexes (Tolstoguzov, ). Blueberry pectin is an anionic polysaccharide that can form complexes with proteins, most often through electrostatic interactions (Chevalier, Rioux, Angers, & Turgeon, ). Low methylated pectin in blueberries results in a high global charge density, which enhances the interactions of pectin with proteins and leads to sedimentable complexes (Girard, Turgeon, & Gauthier, ).…”

Section: Resultsmentioning

confidence: 99%

Functionality of freeze‐dried berry powder on frozen dairy desserts

Bilbao‐Sainz

Thai

Sinrod

et al. 2019

J Food Process Preserv

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In the present work, the use of different freeze‐dried berry powders as stabilizers to avoid the melt‐down of frozen desserts was investigated. Samples were prepared using 3.5% freeze‐dried berry powder (strawberry, raspberry, blackberry, and blueberry) and compared with a control containing no berries. The addition of strawberry or raspberry powder completely prevented the melt‐down of the frozen desserts. These samples retained their original shapes once the ice crystals melted. Blackberry powder prevented the melting of the frozen desserts, but the foam structure collapsed and lost its original shape. The incorporation of blueberry powder did not prevent the melting of the frozen desserts. The blueberry samples showed phase separation with a fraction of clear serum. Practical applications Freeze‐dried strawberries and raspberries could be used to replace stabilizers in the production of “clean label” and nutritionally enhanced ice creams. Also, the production of frozen dairy desserts that do not melt at ambient temperature will allow the creation of complex structures using new technologies, such as 3D printing under ambient conditions.

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Study of the interactions between pectin in a blueberry puree and whey proteins: Functionality and application

Cited by 39 publications

References 69 publications

Craterostigma plantagineumcell wall composition is remodelled during desiccation and the glycine‐rich protein CpGRP1 interacts with pectins through clustered arginines

Craterostigma plantagineumcell wall composition is remodelled during desiccation and the glycine‐rich protein CpGRP1 interacts with pectins through clustered arginines

Research of quality indicators in protein-blueberry concentrates

Functionality of freeze‐dried berry powder on frozen dairy desserts

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