Effect of physical interactions on structure of lysozyme in presence of three kinds of polysaccharides

Xu, Wei; Jin, Weiping; Wang, Yuan; Li, Juan; Huang, Kunling; Shah, Bakht Ramin; Li, Bin

doi:10.1007/s13197-018-3228-5

Cited by 17 publications

(4 citation statements)

References 27 publications

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“…The functional properties of proteins could be affected in the presence of different polysaccharides. Xu et al. (2018) investigated the influences on structure and activity of lysozyme in the presence of different polysaccharides and provided useful information for its application in food preservation with antimicrobial activity regulation.…”

Section: Resultsmentioning

confidence: 99%

Influence of technological procedures on viability, probiotic and anti-mycotoxin properties of Saccharomyces boulardii RC009, and biological safety studies

Poloni

Bainotti

Vergara

et al. 2021

Current Research in Food Science

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The objective was to evaluate the technological processing (protection strategies and storage conditions) influence on viability, on probiotic properties and adsorbent aflatoxin B 1 capacity of S. boulardii RC009. Also, the yeast biological safety was evaluated. Lyophilisation (DL) and encapsulation + lyophilisation (EL) were conducted. Yeast protected with maltodextrin (M) or WPC stored at 4 °C reduced 1 and 2 log the viability, respectively. Yeast protected with M stored at 25 °C reduced 1 log after 70 d; with WPC the viability significantly reduced 3 log after 30 d. Technological processing improved the coaggregation’s capacity with pathogens and DL process allowed the greatest AFB 1 adsorption. S. boulardii 10 6 cells/mL were no toxic to Vero cells (p˂0.05). Saccharomyces boulardii RC009 protected with M or WPC maintained viability after technological processing. It possesses a great capacity for AFB 1 adsorption and probiotic properties and could be considered a candidate with proven safety for functional food products development.

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Section: Resultsmentioning

confidence: 99%

Influence of technological procedures on viability, probiotic and anti-mycotoxin properties of Saccharomyces boulardii RC009, and biological safety studies

Poloni

Bainotti

Vergara

et al. 2021

Current Research in Food Science

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“…is usually used to analyze the changes of the secondary structure of proteins which are caused by combining with other polymers 23,24 . As shown in Fig.…”

Section: Secondary Structure Changes Of Ova Upon Interacting With Cmcmentioning

confidence: 99%

Improving emulsion stability based on ovalbumin-carboxymethyl cellulose complexes with thermal treatment near ovalbumin isoelectric point

Kuang

Jiang

et al. 2020

Sci Rep

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Ovalbumin (OVA) is an important protein emulsifier. However, it is unstable near the isoelectric point pH, which limits its applications in the food industry. Polysaccharides may be explored to tackle this challenge by improving its pH-dependent instability. In this work, carboxymethyl cellulose (CMC) was used as a model polysaccharide to mix with OVA near its isoelectric point (pH 4.7) with subsequent mild heating at 60 °C for 30 min. The molecular interactions between OVA and CMC were comprehensively studied via a series of characterizations, including turbidity, zeta potential, intrinsic fluorescence, surface hydrophobicity, circular dichroism (CD) spectra and Fourier transform infrared spectroscopy (FTIR). The droplet sizes of the emulsions prepared by OVA-CMC were measured to analyze emulsifying property and stability. The results indicated that free OVA was easily aggregated due to loss of surface charges, while complexing with CMC significantly inhibited OVA aggregation before and after heating owing to the strong electrostatic repulsion. In addition, OVA exposed more hydrophobic clusters after heating, which resulted in the growth of surface hydrophobicity. Altogether, the heated OVA-CMC complexes presented the best emulsifying property and stability. Our study demonstrated that complexing OVA with CMC not only greatly improved its physicochemical properties but also significantly enhanced its functionality as a food-grade emulsifying agent, expanding its applications in the food industry, as development of emulsion-based acidic food products.Egg ovalbumin (OVA), the main ingredient of egg white protein, is one of the most widely used protein and a kind of important food ingredient. In addition, OVA also possesses important functionalities including emulsifying and foaming stability because it has more than 50% hydrophobic amino acids, similar to other surface-active agents 1,2 . Nevertheless, there are two major limitations for OVA to be widely used in the food industry. First, OVA is known to have poor thermal instability. It was reported that the thermal aggregation temperature of OVA was lower around its isoelectric point than that in other pH conditions, and the optimal thermal stability was in the pH range from 6 to 10 3,4 . In addition, the emulsifying property of OVA was poor near the isoelectric point as shown in our previous work 2 . Meanwhile, as a protein molecule, when the pH is reduced to around its isoelectric point (pH 4.7), OVA carries zero net surface charge and loses its emulsifying capability when used in the emulsion-based acidic food products, such as yogurt and lactic acid beverages 5 .Carboxymethyl cellulose (CMC), one of the derivatives of cellulose, has been widely used as a stabilizing agent in foods 6 . In addition, CMC is stable with strong negative charges at pH values from 2 to 10, which makes it suitable for various applications in most food products across a wide range of pH conditions. CMC is a commonly used additive to improve the processing properties of products in cos...

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“…One of the applications for starch is its use as a substitute for fat and sugar. These types of substitutes perform numerous functions in food, e.g., they are fillers, stabilizers, and gelling and thickening agents, they affect the texture, maintain moisture, ensure proper crunchiness, and are also responsible for the taste sensation [5][6][7][8][9][10][11][12][13][14]. Texture is one of the most important features of food products.…”

Section: Introductionmentioning

confidence: 99%

“…It is well known that starch properties are strictly dependent on the source of origin and the related gelatinization temperature. According to the literature, in the case of rice starch, the beginning and end of gelatinization are about 65 • C and 73 • C, respectively [11][12][13][14][15][16][17][18].…”

Section: Introductionmentioning

confidence: 99%

Starch-Based Polysaccharide Systems with Bioactive Substances: Physicochemical and Wettability Characteristics

Wiącek,

Furmaniuk

2024

IJMS

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Polysaccharide-based systems have very good emulsifying and stabilizing properties, and starch plays a leading role. Their modifications should add new quality features to the product to such an extent that preserves the structure-forming properties of native starch. The aim of this manuscript was to examine the physicochemical characteristics of the combinations of starch with phospholipids or lysozymes and determine the effect of starch modification (surface hydrophobization or biological additives) and preparation temperature (before and after gelatinization). Changes in electrokinetic potential (zeta), effective diameter, and size distribution as a function of time were analyzed using the dynamic light scattering and microelectrophoresis techniques. The wettability of starch-coated glass plates before and after modification was checked by the advancing and receding contact angle measurements, as well as the angle hysteresis, using the settle drop method as a complement to profilometry and FTIR. It can be generalized that starch dispersions are more stable than analogous n-alkane/starch emulsions at room and physiological temperatures. On the other hand, the contact angle hysteresis values usually decrease with temperature increase, pointing to a more homogeneous surface, and the hydrophobization effect decreases vs. the thickness of the substrate. Surface hydrophobization of starch carried out using an n-alkane film does not change its bulk properties and leads to improvement of its mechanical and functional properties. The obtained specific starch-based hybrid systems, characterized in detail by switchable wettability, give the possibility to determine the energetic state of the starch surface and understand the strength and specificity of interactions with substances of different polarities in biological processes and their applicability for multidirectional use.

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Effect of physical interactions on structure of lysozyme in presence of three kinds of polysaccharides

Cited by 17 publications

References 27 publications

Influence of technological procedures on viability, probiotic and anti-mycotoxin properties of Saccharomyces boulardii RC009, and biological safety studies

Influence of technological procedures on viability, probiotic and anti-mycotoxin properties of Saccharomyces boulardii RC009, and biological safety studies

Improving emulsion stability based on ovalbumin-carboxymethyl cellulose complexes with thermal treatment near ovalbumin isoelectric point

Starch-Based Polysaccharide Systems with Bioactive Substances: Physicochemical and Wettability Characteristics

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