Yeast protein-based meat analogues: Konjac glucomannan induces the fibrous structure formation by modifying protein structure

Xia, Songgang; Song, Jian; Li, Ku; Hao, Tingting; Ma, Chengxin; Shen, Shuo; Jiang, Xiaoming; Xue, Changhu; Xue, Yong

doi:10.1016/j.foodhyd.2023.108798

Cited by 19 publications

(5 citation statements)

References 40 publications

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“…ThT fluorescence intensity significantly decreased when the pH was increased to 3.0, 5.0, and 7.0. For WAXS, the peak intensity at 18.5° was associated with β-sheet contents . With pH was increased from 2.0 to 7.0, the peak intensity gradually decreased (Figure E).…”

Section: Resultsmentioning

confidence: 99%

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pH-Dependent Reversible Self-Assembly of β-Lactoglobulin-Derived Reducing Peptides

Su,

An,

Tan

et al. 2024

J. Agric. Food Chem.

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Peptide-based self-assembled nanostructures are emerging vehicles for nutrient delivery and interface engineering. The present study screened eight β-lactoglobulin (β-Lg) derived peptides and found that two reducing peptides [EQSLVCQCLV (EV-10) and VCQCLVR (VR-7)] demonstrated pH-dependent reversible fibrilization. EV-10 formed fibrils at pH 2.0 but became unordered aggregates at pH 7.0. VR-7 showed the opposite trend. Both peptides could undergo repetitive transitions between fibrils and unordered aggregates during consecutive pH-cycling. Fibrilization of both peptides was dominated by charges carried by N-and C-terminals. Both fibrils were characterized by a cross-β sheet structure where the β-sheet was arranged in an antiparallel manner. Fe 3+ was reduced by Cys and EV-10 (pH 5.0 and 7.0) simultaneously upon mixing. In contrast, EV-10 fibrils released Fe 3+ reducing capacity progressively, which were beneficial to long-term protection Fe 2+ . The EV-10 fibrils remained intact after simulated gastric digestion and finally dissociated after intestinal digestion. The results shed light on the mechanisms of fibrilization of β-Lg derived peptides. This study was beneficial to the rational design of smart pH-responsive materials for drug delivery and antioxidants for nutrients susceptible to oxidation.

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Section: Resultsmentioning

confidence: 99%

“…For WAXS, the peak intensity at 18.5°was associated with β-sheet contents. 36 With pH was increased from 2.0 to 7.0, the peak intensity gradually decreased (Figure 2E). VR-7 demonstrated the strongest ThT fluorescence intensity (Figure 2D) and β-sheet peak intensity at pH 7.0 (Figure 2F).…”

Section: ■ Materials and Methodsmentioning

confidence: 96%

pH-Dependent Reversible Self-Assembly of β-Lactoglobulin-Derived Reducing Peptides

Su,

An,

Tan

et al. 2024

J. Agric. Food Chem.

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“…[ 53 ] S. cerevisiae is considered a generally recognized as safe (GRAS) strain and is therefore a good candidate for microbial protein. [ 16,54,55 ]…”

Section: Discussionmentioning

confidence: 99%

Production of _D‐tagatose, bioethanol, and microbial protein from the dairy industry by‐product whey powder using an integrated bioprocess

Ma,

Li,

et al. 2024

Biotechnology Journal

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We designed and constructed a green and sustainable bioprocess to efficiently coproduce D‐tagatose, bioethanol, and microbial protein from whey powder. First, a one‐pot biosynthesis process involving lactose hydrolysis and D‐galactose redox reactions for D‐tagatose production was established in vitro via a three‐enzyme cascade. Second, a nicotinamide adenine dinucleotide phosphate‐dependent galactitol dehydrogenase mutant, D36A/I37R, based on the nicotinamide adenine dinucleotide‐dependent polyol dehydrogenase from Paracoccus denitrificans was created through rational design and screening. Moreover, an NADPH recycling module was created in the oxidoreductive pathway, and the tagatose yield increased by 3.35‐fold compared with that achieved through the pathway without the cofactor cycle. The reaction process was accelerated using an enzyme assembly with a glycine–serine linker, and the tagatose production rate was 9.28‐fold higher than the initial yield. Finally, Saccharomyces cerevisiae was introduced into the reaction solution, and 266.5 g of D‐tagatose, 162.6 g of bioethanol, and 215.4 g of dry yeast (including 38% protein) were obtained from 1 kg of whey powder (including 810 g lactose). This study provides a promising sustainable process for functional food (D‐tagatose) production. Moreover, this process fully utilized whey powder, demonstrating good atom economy.

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“…The between free -SH and S-S bonds in proteins is well-established, with the S-S bond playing a crucial role in the generation of ber structures in High-Moisture Meat Analogs (HMMA) during extrusion processing (Li et (Xia et al 2023). Additionally, there was a decreasing trend in free -SH with the addition of polysaccharides, indicating the oxidation and transforms free -SH into S-S bondss, signifying protein aggregation in HMMA.…”

Section: Free-sh and S-s Bond Analysismentioning

confidence: 99%

“…Pearce et al 2011;Xia et al 2023). The assessment of water distribution in HMMA involved the utilization of low-eld nuclear magnetic resonance (NMR).…”

mentioning

confidence: 99%

Intervening effect of polysaccharides on structured soy-based meat analogues by high- moisture extrusion

Zhao,

Sui,

Zhang

et al. 2023

Preprint

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This study investigates the impact of four polysaccharides on enzyme-modified soybean protein concentrate (ESPC) within a high-water extrusion environment. Optimal texture and fibrous structure were achieved with 1% konjac glucomannan (KGM), 2% carrageenan (CA), 3% sodium alginate (SA), and 6% wheat starch (WS), respectively. These findings align with both macroscopic and microscopic observations. Structural analyses revealed that the presence of polysaccharides facilitated the formation of β-sheet structures, increased S-S bond content, and enhanced the ordered structure of ESPC. Water distribution and thermal property tests indicated that these polysaccharides improved water-holding capacity and mitigated the degradation rate of ESPC. In vitro digestion experiments demonstrated a 9.3% decrease in the digestibility of ESPC-CA compared to ESPC. This reduction could be attributed to electrostatic attraction between the protein and polysaccharide, creating a physical barrier that hindered the digestive process. This study provides insights into the influence of four polysaccharides on ESPC within a high-moisture extrusion environment. The information derived from this research holds potential significance for the development of high-quality plant-based meat analogs.

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Yeast protein-based meat analogues: Konjac glucomannan induces the fibrous structure formation by modifying protein structure

Cited by 19 publications

References 40 publications

pH-Dependent Reversible Self-Assembly of β-Lactoglobulin-Derived Reducing Peptides

pH-Dependent Reversible Self-Assembly of β-Lactoglobulin-Derived Reducing Peptides

Production of _D‐tagatose, bioethanol, and microbial protein from the dairy industry by‐product whey powder using an integrated bioprocess

Intervening effect of polysaccharides on structured soy-based meat analogues by high- moisture extrusion

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Yeast protein-based meat analogues: Konjac glucomannan induces the fibrous structure formation by modifying protein structure

Cited by 19 publications

References 40 publications

pH-Dependent Reversible Self-Assembly of β-Lactoglobulin-Derived Reducing Peptides

pH-Dependent Reversible Self-Assembly of β-Lactoglobulin-Derived Reducing Peptides

Production of D‐tagatose, bioethanol, and microbial protein from the dairy industry by‐product whey powder using an integrated bioprocess

Intervening effect of polysaccharides on structured soy-based meat analogues by high- moisture extrusion

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Product

Resources

About

Production of _D‐tagatose, bioethanol, and microbial protein from the dairy industry by‐product whey powder using an integrated bioprocess