Effects of soy peptides and pH on foaming and physicochemical properties of egg white powder

Tang, Tingting; Liu, Jing; Tang, Shuaishuai; Xiao, Nanhai; Jiang, Yan; Tu, Yonggang; Xu, Mingsheng

doi:10.1016/j.lwt.2021.112503

Cited by 15 publications

(10 citation statements)

References 51 publications

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“…29 The reduced H 0 caused the molecular structure to become less flexible and not conducive to foaming. 30 The blue-shifted λ max , increased fluorescence intensity, and decreased H 0 were also observed in the control experiments when the pH of DL was gradually adjusted from 4.07 to 7.19 (Figure S2c,d). These results demonstrated that the conformational changes in proteins were closely related to the alkali-induced pH changes.…”

Section: Protein Molecular Weight Distribution and Free Shsupporting

confidence: 60%

“…Generally, the α-helix was the most compact structure of the protein, followed by the β-sheet and β-turn. The ratio of the α-helix to the β-sheet can characterize the flexibility of the protein . As an ordered structure, the increase in the α-helix indicates enhanced hydrogen bonds between carbonyl oxygen and amino hydrogen, which may enhance the noncovalent interactions and help create more stable interfaces. , Meanwhile, the increased α-helix content contributed to the rigid and stable interface, which strengthened the interface to resist deformation and reduced the instability of the foam.…”

Section: Resultsmentioning

confidence: 99%

“…However, the transformation of the β-sheet and β-turn to the α-helix made the structure of the protein less flexible and thus may reduce the foaming capacity. 30 3.2.3. Tertiary Structure.…”

Section: Protein Molecular Weight Distribution and Free Shmentioning

confidence: 99%

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Alkali-Induced Protein Structural, Foaming, and Air–Water Interfacial Property Changes and Quantitative Proteomic Analysis of Buckwheat Sourdough Liquor

Song,

Guo,

Zhu

2024

J. Agric. Food Chem.

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In this study, the protein structural, foaming, and air−water interfacial properties in dough liquor (DL) ultracentrifugated from buckwheat sourdough with different concentrations of an alkali (1.0−2.5% of sodium bicarbonate) were investigated. Results showed that the alkali led to the cross-linking of protein disulfide bonds through the oxidation of free sulfhydryl groups in DL. The alterations in protein secondary and tertiary structures revealed that the alkali caused the proteins in DL to fold, decreased the hydrophobicity, and led to a less flexible but compact structure. The alkali accelerated the diffusion of proteins and decreased the surface tension of DL. In addition, the alkali notably improved the foam stability by up to 34.08% at 2.5% concentration, mainly by increasing the net charge, reducing the bubble size, and strengthening the viscoelasticity of interfacial protein films. Quantitative proteomic analysis showed that histones and puroindolines of wheat and 13S globulin of buckwheat were closely related to the changes in the alkali-induced foaming properties. This study sheds light on the mechanism of alkali-induced improvement in gas cell stabilization and the buckwheat sourdough steamed bread quality from the aspect of the liquid lamella.

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Section: Protein Molecular Weight Distribution and Free Shsupporting

confidence: 60%

Section: Resultsmentioning

confidence: 99%

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Alkali-Induced Protein Structural, Foaming, and Air–Water Interfacial Property Changes and Quantitative Proteomic Analysis of Buckwheat Sourdough Liquor

Song,

Guo,

Zhu

2024

J. Agric. Food Chem.

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“…Proteins and peptides also play a significant role in the production and stabilisation of foam in food applications due to their potential surfactant properties. A study by Tang et al (2022) [78] showed that the addition of soy peptides can improve the foaming characteristics of egg white powder. Soy peptides have been shown to exhibit good interfacial and emulsifying properties and have the ability to reduce surface tension [79].…”

Section: Discussionmentioning

confidence: 99%

Valorisation Process Using Lactic Acid Bacteria Fermentation Induces Significant Changes in the Physical and Functional Properties of Brewers Spent Yeast

Jaeger,

Nyhan,

Sahin

et al. 2024

Fermentation

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Brewer’s spent yeast (BSY) is a plentiful by-product of the brewing process. Currently regarded as a waste product, this low-value material is used in animal feed formulations or disposed of. However, BSY is known to be nutritionally dense, particularly regarding high-quality proteins, fibre, vitamins, and minerals. Previous work has examined the effect of a process including fermentation with Lactobacillus amylovorus FST 2.11 on BSY and indicates a reduction in bitterness intensity and an increase in sour and fruity flavours. The current study expands on this previous work, examining the changes in composition and functionality resulting from this upcycling process. The major changes include protein degradation and a decrease in pH, leading to increased protein solubility by 41%, increased foam stability by up to 69% at pH 7, and improved emulsion stabilising characteristics as well as differences in rheological behaviour during heating. Compositional changes are also detailed, with evidence of glucan and trehalose degradation. These changes in the physical and functional properties of BSY provide useful information, particularly with regard to the incorporation of BSY into food products for human consumption.

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“…Soy peptides have exceptional assimilating properties, and there is a need to determine whether the foaming properties of egg white powder can be enhanced by using soy peptides as foaming agents. There is some evidence that 9–12% of soy peptides at pH 7 improve the foaming properties of egg white powder by conferring it a more flexible secondary structure, uniform size, more surface hydrophobicity, and foam elasticity ( 123 ).…”

Section: Introductionmentioning

confidence: 99%

Recent advances in exploring and exploiting soybean functional peptides—a review

et al. 2023

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Soybeans are rich in proteins and phytochemicals such as isoflavones and phenolic compounds. It is an excellent source of peptides with numerous biological functions, including anti-inflammatory, anticancer, and antidiabetic activities. Soy bioactive peptides are small building blocks of proteins that are released after fermentation or gastrointestinal digestion as well as by food processing through enzymatic hydrolysis, often in combination with novel food processing techniques (i.e., microwave, ultrasound, and high-pressure homogenization), which are associated with numerous health benefits. Various studies have reported the potential health benefits of soybean-derived functional peptides, which have made them a great substitute for many chemical-based functional elements in foods and pharmaceutical products for a healthy lifestyle. This review provides unprecedented and up-to-date insights into the role of soybean peptides in various diseases and metabolic disorders, ranging from diabetes and hypertension to neurodegenerative disorders and viral infections with mechanisms were discussed. In addition, we discuss all the known techniques, including conventional and emerging approaches, for the prediction of active soybean peptides. Finally, real-life applications of soybean peptides as functional entities in food and pharmaceutical products are discussed.

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Effects of soy peptides and pH on foaming and physicochemical properties of egg white powder

Cited by 15 publications

References 51 publications

Alkali-Induced Protein Structural, Foaming, and Air–Water Interfacial Property Changes and Quantitative Proteomic Analysis of Buckwheat Sourdough Liquor

Alkali-Induced Protein Structural, Foaming, and Air–Water Interfacial Property Changes and Quantitative Proteomic Analysis of Buckwheat Sourdough Liquor

Valorisation Process Using Lactic Acid Bacteria Fermentation Induces Significant Changes in the Physical and Functional Properties of Brewers Spent Yeast

Recent advances in exploring and exploiting soybean functional peptides—a review

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