Effect of enzymatic hydrolysis followed after extrusion pretreatment on the structure and emulsibility of soybean protein

Liu, Yanqing; Huang, Yuyang; Deng, Xiaoqi; Li, Zhimin; Lian, Wentao; Guang, Zhang; Zhu, Ying; Zhu, Xuemei

doi:10.1016/j.procbio.2022.03.012

Cited by 29 publications

(10 citation statements)

References 56 publications

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“…Certainly, the extrusion-associated physicochemical changes at the protein level include not only a decreased protein dispersibility index and an increase in beta-sheet structure, which indicates reduced solubility and potential protein aggregation, but also an increase in protein digestibility [ 16 ]. In this context, extrusion makes proteins more accessible to peptide bond cleavage by gastrointestinal enzymes [ 16 , 38 , 39 ], which in turn could improve the protein quality parameter protein digestibility-corrected amino acid score as the content of limiting amino acids in chickpea protein hardly differs before and after extrusion [ 21 ]. Furthermore, protein denaturation and aggregation make them more susceptible to enzymatic hydrolysis due to the target sites becoming more exposed [ 40 ].…”

Section: Resultsmentioning

confidence: 99%

Extrusion Improves the Antihypertensive Potential of a Kabuli Chickpea (Cicer arietinum L.) Protein Hydrolysate

Chávez-Ontiveros

Reyes-Moreno

Ramírez-Torres

et al. 2022

Foods

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Chickpea hydrolysates could have antihypertensive potential, but there are no evaluations in vivo. Thus, the antihypertensive potential of a chickpea protein hydrolysate obtained before and after extrusion (a process that modifies protein digestibility) was evaluated. Protein precipitates were obtained from extruded and unextruded chickpea flours by isoelectric precipitation and hydrolyzed (α-amylase/pepsin/pancreatin). Chemical composition was determined (standard methods). ACE-I inhibition assays were carried out using a colorimetric test. For antihypertensive effect evaluations, spontaneously hypertensive rats (n = 8) received the treatments intragastrically (extruded or unextruded hydrolysate (1.2 g/kg), captopril (25 mg/kg), or water only). Fat, ash, and carbohydrate contents were lower in extruded chickpea flour (p < 0.05 versus unextruded). The protein content varied between protein precipitates (91.03%/78.66% unextruded/extruded (dry basis)) (p < 0.05). The hydrolysates’ IC50 values (mg/mL) were 0.2834 (unextruded)/0.3218 (extruded) (p > 0.05). All treatments lowered the blood pressure (p < 0.05 vs. water). The extruded hydrolysate showed a more potent antihypertensive effect than the unextruded one (p < 0.05), an effect similar to captopril (p > 0.05). The results suggest that protein extrusion can be used to generate protein hydrolysates with improved health benefits. The findings have implications for the design and production of functional foods that could help to prevent hypertension or serve as an adjunct in its treatment.

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Section: Resultsmentioning

confidence: 99%

Extrusion Improves the Antihypertensive Potential of a Kabuli Chickpea (Cicer arietinum L.) Protein Hydrolysate

Chávez-Ontiveros

Reyes-Moreno

Ramírez-Torres

et al. 2022

Foods

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“…This indicated that the secondary structure of TM unwound and became loose and disordered under gastrointestinal digestion, 47 which may provide more enzyme cleavage sites for TM, making it easier to be degraded by digestive enzymes and generate a large number of smaller peptides. 48 Molecular force is an essential indicator to measure the interactions between protein molecules. 49 The ionic bonds, hydrogen bonds, and disulfide bonds in the digested TM were significantly reduced, while the hydrophobic interactions were significantly increased (p < 0.05) (Figure 5F).…”

Section: ■ Results and Discussionmentioning

confidence: 99%

“…The content of β-sheet and β-turn increased to 17.1 and 21.9%, respectively. This indicated that the secondary structure of TM unwound and became loose and disordered under gastrointestinal digestion, which may provide more enzyme cleavage sites for TM, making it easier to be degraded by digestive enzymes and generate a large number of smaller peptides …”

Section: Resultsmentioning

confidence: 99%

Digestion-Resistant Linear Epitopes as Dominant Contributors to Strong Allergenicity of Tropomyosin in Antarctic Krill (Euphausia superba)

Wang,

Lin,

Liu

et al. 2023

J. Agric. Food Chem.

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Although tropomyosin has been identified as a major allergen in Antarctic krill, the digestive fate of Antarctic krill tropomyosin and its relationship with allergenicity are unknown. In this study, Antarctic krill tropomyosin was administered to BALB/c mice via both gavage and intraperitoneal injection to explore its sensitizing and eliciting capacity, and its digestion products were analyzed for structural changes and digestion-resistant linear epitopes. Mice gavaged with tropomyosin exhibited lower levels of specific IgE and IgG1, mast cell degranulation, vascular permeability, and anaphylaxis symptoms than those in the intraperitoneal injection group. This may be due to the destruction of macromolecular aggregates, loose expansion of the tertiary structure, complete disappearance of α-helix, and significant changes in molecular force upon the digestion of tropomyosin. Nevertheless, the intragastric administration of Antarctic krill tropomyosin still triggered strong allergic reactions, which was attributed to the existence of seven digestion-resistant linear epitopes (Glu26–His44, Thr111–Arg125, Glu157–Glu164, Glu177–Gly186, Val209–Ile225, Arg244–Arg255, and Val261–Ile270).

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“…This may be because the HPH shear force exposed the SPC hydrophobic groups originally hidden in the folded structure, making the structure of the protein more flexible and H 0 increased ( 35 ). However, when the HP is too high, the decrease of surface hydrophobicity may be because the increased shear force will lead to the aggregation of proteins through hydrophobic interaction, and the protein aggregates cover the hydrophobic water points on the protein surface, which limits the binding with ANS and reduces the surface hydrophobicity of proteins ( 36 ). The results showed that the HPH opened the protein structure after enzymatic hydrolysis and changed the exposure degree of hydrophobic groups, thus leading to the change of H 0 .…”

Section: Results and Analysismentioning

confidence: 99%

Effects of high-pressure homogenization on physicochemical and functional properties of enzymatic hydrolyzed soybean protein concentrate

Liang

Guo²,

Zheng³

et al. 2022

Front. Nutr.

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This paper investigates the effect on the physicochemical and functional properties of soybean protein concentrate (SPC) by using Alcalase protease and high-pressure homogenization (HPH) (0, 20, 40, 60, 80, and 100 MPa) for the combined modification. The results showed that the degree of hydrolysis of SPC was 4.1% and the antigen protein was degraded after Alcalase hydrolysis, when the homogenization pressure (HP) was 6 0Mpa, the particle size of the SPC was the smallest, the zate potential absolute value up to 33.45 mV, the secondary structure has the lowest β-sheet content, the highest random coil content, and the highest surface hydrophobicity (H0), the size of protein fragments on the microstructure surface is the smallest, the lowest denaturation temperature (Td) and enthalpy (△H) are 72.59°C and 1.35 J/g, the highest solubility is 80.54%, and the highest water and oil holding capacities are 7.73 g/g and 6.51 g/g, respectively. The best emulsifying activity and emulsifying stability were 43.46 m2/g and 190.35 min, the most even distribution of emulsion droplets. This indicates that the HPH treatment destroys the structure of enzymatic hydrolyzed SPC, changes its physicochemical properties, and improves its functional properties. In this study, SPC was modified by HPH and enzyme combined treatment, in order to improve the functionality and application range of SPC, and provide a theoretical basis for its high-value utilization in the food field.

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Effect of enzymatic hydrolysis followed after extrusion pretreatment on the structure and emulsibility of soybean protein

Cited by 29 publications

References 56 publications

Extrusion Improves the Antihypertensive Potential of a Kabuli Chickpea (Cicer arietinum L.) Protein Hydrolysate

Extrusion Improves the Antihypertensive Potential of a Kabuli Chickpea (Cicer arietinum L.) Protein Hydrolysate

Digestion-Resistant Linear Epitopes as Dominant Contributors to Strong Allergenicity of Tropomyosin in Antarctic Krill (Euphausia superba)

Effects of high-pressure homogenization on physicochemical and functional properties of enzymatic hydrolyzed soybean protein concentrate

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