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LWT-Food Science & Technology
Elsevier
LWT-Food Science & Technology

Elsevier

0023-6438

LWT-Food Science & Technology/Journal LWT-Food Science & Technology
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    Modification of structural and functional characteristics of brewer's spent grain protein by ultrasound assisted extraction

    Li, WanyingYang, HuirongColdea, Teodora EmiliaZhao, Haifeng...
    9页
    查看更多>>摘要：Ultrasound assisted extraction (UAE) was applied to enhance the extraction efficacy of protein from brewer's spent grain (BSG). The effects of ultrasonic extraction conditions including power, time and duty cycle on the techno-functional properties of protein were also evaluated. The results demonstrated that in 110 mM sodium hydroxide solution, UAE working at 250 W for 20 mM under duty cycle of 60% could significantly improve the protein yield to 86.16% compared with traditional extraction without ultrasound (45.71%). The structural analysis including CD, UV-Vis, SH content results and SDS-PAGE patterns clearly showed that BSG protein was modified under ultrasonication. The extracted BSG protein increased 5.83% of beta-sheet content while decreased alpha-helix, beta-turn and random coil contents by 4.76%, 0.33% and 0.74%, respectively. Besides, SDS-PAGE pattern of protein was slightly strengthened. The enhancement in SH content and UV-Vis spectra further indicated that exposure and unfolding of protein structure occurred and thus the functional properties of BSG protein were enhanced. Indeed, fat absorption capacity, emulsifying and foaming properties of BSG protein treated by UAE were all improved except for the water absorption capacity. Thus, UAE could be a promising method to separate protein from this valuable feedstock for further utilization in the food industry.
      原文链接:
    • NSTL
    • Elsevier

    Microbiome of industrialized Minas Frescal Cheese reveals high prevalence of putative bacteria: A concern in the One Health context

    de Paula, A. C. L.Medeiros, Julliane DutraFernandes, G. R.da Silva, V. L....
    8页
    查看更多>>摘要：The knowledge about microbiota from cheeses plays a key role in safety improvement and quality enhancement of the final product. We used a high throughput sequencing methodology to provide insights into the microbial composition of Minas Frescal Cheese (MFC). The results obtained from the analysis of 28 cheese samples showed that cheeses were brand-clustered, exhibiting unique bacterial profiles which varied in diversity and abundance of taxa. Proteobacteria dominated in all samples, corresponding to a mean of 88.7% from all sequences. Groups associated with contamination, as Pseudomonas, Acinetobacter and Vibrio were highly frequent in most of brands. Low abundance of lactic acid bacteria was also observed. The core microbiome shared by 100% of the samples indicated predominance of Enterobacteriaceae family. Our data point to a concern regarding the occurrence of potential spoilage microbiota and opportunistic pathogens in cheeses. This metataxonomic study suggests correlations between putative bacteria and antimicrobial resistance phenomenon in foodstuff, as already reported for MFC. Together these data highlight that productive chain of MFC might be related to spread of medically important bacteria, which are underestimated for their possible impact on human health. The observations may also reinforce the importance of food safety regulations facing the One Health point of view.
      原文链接:
    • NSTL
    • Elsevier

    Vegetable oil structuring via gamma-oryzanol crystallization

    Wijarnprecha, KhakhanangSantiwattana, PravitSonwai, SoparkRousseau, Derick...
    8页
    查看更多>>摘要：We demonstrate that gamma-oryzanol at concentrations as low as 7 wt% can structure vegetable oil. At a temperature below its crystallization onset, quiescent processing does not result in oil structuring, given the formation of gamma-oryzanol crystal spherulites upwards of 100 mu m in diameter that do not associate to form a continuous network. Rather, concurrent mixing and cooling are necessary to form a gamma-oryzanol enmeshed crystal network. At both 'low' (50 rpm) and 'high' (700 rpm) mixing rates, network formation occurs, with the higher rate resulting in platelet crystals a few microns in length and the equilibrium solids content being reached within the preparation timeframe of 1 h. For a given mixing and cooling regime, higher gamma-oryzanol contents increase the resistance to melting, elastic modulus and hardness. Overall, this study reveals that gamma-oryzanol can single-handedly structure vegetable oil if appropriate combined mixing and cooling are used.
      原文链接:
    • NSTL
    • Elsevier

    Mitigation of 3-monochloropropane-1,2-diol esters and glycidyl esters in refined palm oil: A new and optimized approach

    Hew, Khai ShinKhor, Yih PhingTan, Tai BoonYusoff, Masni Mat...
    9页
    查看更多>>摘要：Refined, bleached and deodorized palm oil (RBDPO) is reported to contain high amount of 3-monochloropmpane-1,2-diol esters (3-MCPDE) and glycidyl esters (GE) due to high-temperature deodorization step and rich in organochlorines. Therefore, a new palm oil refining process was developed to mitigate this problem. The conventional physical refining process was modified and optimized using response surface methodology with selected processing parameters (water and acid dosages, pre-treatment and deodorization temperatures and deodorization duration). Formation of esters in oil during refining was modelled, and a new refining approach which had been optimized and validated was developed. The new method achieved significant reduction in ester contents (78% reduction for 3-MCPDE, 53% reduction for GE; p < 0.05), with free fatty acid content and color maintained at < 1.0% and < 3.0 R. Similar mitigation effect was confirmed by testing the new refining approach with different grades of crude palm oil.
      原文链接:
    • NSTL
    • Elsevier

    The effect of heat and transglutaminase treatment on emulsifying and gelling properties of faba bean protein isolate

    Nivala, OutiNordlund, EmiliaKruus, KristiinaErcili-Cura, Dilek...
    8页
    查看更多>>摘要：The effects of heat treatment (90 degrees C, 5 or 30 min) and enzymatic crosslinking with transglutaminase (TG, 10, 100 or 1000 nkat/g protein) on emulsifying and gelling properties of faba bean protein isolate (FPI) were studied. Heat treatment of FPI caused a clear shift in far-UV CD spectra towards random coil structure and an increase in surface hydrophobicity from 181 to 504 RFU. TG crosslinked heat-treated FPI more efficiently as compared to native FPI. TG-induced crosslinking caused a reduction of surface hydrophobicity from 504 to 435 RFU. Emulsifying activity and stability indexes of FPI stabilized emulsions ranged between 25 and 30 m(2)/g and 18-35 min, respectively. Rheological properties of the FPI gels induced by heating, followed by acidification or TG treatment (10 or 100 nkat/g protein) were analyzed. FPI showed gel-like characteristics at 10% concentration (G' = 180 Pa). When the heat-treated FPI dispersion was further acidified or TG-treated (100 nkat/g), G' values of >6500 and > 3500 Pa were achieved, respectively. Water holding capacity of the FPI gels were >93% and >98% for acid- and TG-induced gels, respectively. The gel microstructures showed mainly heterogeneously-sized protein aggregates, however, no differences were observed between acid- and TG-induced gels.
      原文链接:
    • NSTL
    • Elsevier

    The preferential use of a soy-rapeseed lecithin blend for the liposomal encapsulation of a tilapia viscera hydrolysate

    Sepulveda, Cindy T.Zapata, Jose E.Martinez-Alvarez, OscarAleman, Ailen...
    7页
    查看更多>>摘要：Viscera of tilapia (Oreochromis spp.) were used for the production of a protein hydrolysate, which was characterized in terms of proximate composition, molecular weight distribution, amino acid composition and antioxidant activity (ABTS radical scavenging capacity, ferric ion reducing power (FRAP) and ion chelating activity). Liposomes from soy lecithin (SL), rapeseed lecithin (RL), and soy-rapeseed (SRL) lecithin blend (1:1, w/w) were prepared, showing average particle sizes of 153, 218 and 193 nm, respectively, and similar zeta potential of -46 mV. Rapeseed lecithin liposomes presented much higher antioxidant activity than with SL. Liposomes made of SRL, having intermediate hydrodynamic and antioxidant properties than the other two, were selected to encapsulate the tilapia hydrolysate at different concentrations (5, 10 and 20 g/100 g, with respect to lecithin). Liposomes loaded with 20 g/100 g of hydrolysate (SRLH20) had smaller particle size and higher ABTS values and iron chelating activity, while liposomes loaded with 5 g/100 g (SRLH5) had higher electronegative zeta potential and entrapment efficiency, which was calculated as a function of total protein content, antioxidant capacity and individual amino acid residues. Charged amino acid residues and alanine were highly entrapped in both SRLH5 and SRLH20. No clear preference for encapsulating hydrophobic or hydrophilic amino acids was observed.
      原文链接:
    • NSTL
    • Elsevier

    Relationship between the emulsifying properties and formation time of rice bran protein fibrils (vol 122, 108985, 2020)

    Shao, PingSun, QingjiePu, ChuanfenTang, Wenting...
    2页
      原文链接:
    • NSTL
    • Elsevier

    Mechanistic study on the nanocomplexation between curcumin and protein hydrolysates from Great Northern bean (Phaseolus vulgaris L.) for delivery applications in functional foods

    Zhang, YueXie, LiyangFeng, SiruiLiu, Feng...
    10页
    查看更多>>摘要：There has been a great interest in utilization of plant protein such as dry edible bean (Phaseolus vulgaris L.) proteins as cost-effective biomaterials to replace animal proteins for delivery of nutrients in foods. The functional properties of bean proteins may be further improved by tuning the degree of enzymatic hydrolysis. In this study, the complexation of Great Northern bean hydrolysates (BPH) with curcumin was investigated. Compared to the micro-sized BPH globulins (1.2-1.5 mu m in diameter), self-assembled nanocomplexation took place spontaneously after mixing with curcumin, with size ranging from 244.7 to 344.7 nm. BPH with 5% degree of hydrolysis (DH) showed the highest curcumin loading capacity value (9.97 mu g/mg). By investigating the intrinsic fluorescence quenching and curcumin fluorescence enhancement, we found that the binding affinity was increased at low DH but decreased at the DH of 7% or higher, compared to pristine protein. BPH-5 showed the highest loading capacity (9.97 mu g/mg), relatively small particle size (286.9 nm) and low PDI value (0.359), and optimal storage stability, which was mainly attributed to its relatively high binding affinity and surface hydrophobicity. The findings in this study provide insight on fabricating, optimizing and selecting plant protein-based delivery systems in functional foods.
      原文链接:
    • NSTL
    • Elsevier

    Effect of Hericium erinaceus on bacterial diversity and volatile flavor changes of soy sauce

    Zhao, GuozhongLiu, ChongHadiatullah, HadiatullahYao, Yunping...
    8页
    查看更多>>摘要：At present, the consumer demand for high-quality soy sauce is growing. Hericium erinaceus, an edible mushroom with many health benefits, was used for soy sauce fermentation. Firmicutes and Proteobacteria were identified as the main phyla, while, Bacillus and Stenotrophomonas as the predominant genera during soy sauce fermentation. H. erinaceus decreased the richness and diversity of bacteria during soy sauce fermentation due to its antimicrobial effect. Especially, Stenotrophomonas, a common opportunistic pathogen, was replaced by Bacillus during soy sauce fermentation by adding H. erinaceus. Moreover, H. erinaceus significantly promoted the esters and alcohols accumulation, and had positively influenced on a sensory constituent. However, pyrazines, ketones, and alkanes were rich in the control samples. Bacillus, Staphylococcus, and Psychrobacter showed a positive correlation to flavor formation with the addition of H. erinaceus. This study provided new insight into regulating the quality and microbial community of soy sauce by changing the raw material ingredients.
      原文链接:
    • NSTL
    • Elsevier

    Effect of radiofrequency induced accelerated ageing on physico-chemical, cooking, pasting and textural properties of rice

    Hussain, Syed ZameerIftikhar, FarheenaNaseer, BazilaAltaf, Uzma...
    10页
    查看更多>>摘要：Radiofrequency (RF) heating was explored to induce accelerated ageing in rice to reduce the time of ageing. RF exposure time and moisture content of rice were set at five levels between 10 and 115 min and 9.5-18.5% respectively using central composite rotatable design. The values of different quality attributes of rice viz., volume expansion ratio (VER), water uptake (WU), gel consistency (GC), adhesiveness (ADH), cohesiveness (COH), amylose content (AC), reducing sugars (RS), free fatty acids (FFA), peak viscosity (PV), final viscosity (FV), and overall acceptability varied between 3.79 and 3.88, 269-281 g/100 g, 80-82 mm, (-) 0.35 - (-)1.12 N, 98.45-119.13, 19.22-19.95%, 0.17-0.21%, 1.9-3.4%, 290.35-349.59 RVU, 260.51-290.45 RVU, and 3-4.8 respectively. Models obtained for all the above quality parameters were highly significant (p <= 0.0006). RF treated rice differed significantly in various physico-chemical, cooking, textural and pasting properties as compared to fresh rice. WU, GC, FFA, COH, PV and FV increased significantly (p < 0.05), whereas VER, AC and ADH decreased in RF treated rice in comparison to fresh rice. OA of RF treated rice was also significantly (p < 0.05) higher than freshly harvested rice. Design expert predicted 26.25 min of RF exposure time at 16.25% moisture content of rice as optimum condition to induce accelerated ageing in rice. The inference drawn was that the radiofrequency heating can emerge as new approach to accelerate ageing in rice.
      原文链接:
    • NSTL
    • Elsevier