Emulsifying properties of conjugates formed between whey protein isolate and subcritical-water hydrolyzed pectin

Klinchongkon, Khwanjai; Khuwijitjaru, Pramote; Adachi, Shuji; Bindereif, B.; Karbstein, Heike P.; Schaaf, U.S. van der

doi:10.1016/j.foodhyd.2019.01.005

Cited by 24 publications

(11 citation statements)

References 42 publications

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“…The electrophoretograms of cheese protein (control), bar #1 (CC and WPI), bar #2 (10% chickpea and roasted gram flour), and bar #3 (5% roasted chickpea and 5% roasted rice flour) are shown in WPI. The same band was also reported by (Klinchongkon et al 2019) during their study on WPI. The bands near 21 kDa could be from βlactoglobulin (20 kDa) and light chain of immunoglobins (29 kDa), as confirmed by Wang et al (2020).…”

Section: Sds-page Of Erp Bar's Proteinsupporting

confidence: 82%

Development of energy‐rich protein bars and in vitro determination of angiotensin I‐converting enzyme inhibitory antihypertensive activities

Jabeen

Javed

Hettiarachchy

et al. 2022

Food Science & Nutrition

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Three energy‐rich protein (ERP) bars were prepared to meet the daily recommended dietary allowance (RDA) for the protein of Pakistani athletes. The bars were developed using dates, cheddar cheese (CC), whey protein isolate (WPI), roasted chickpea flour, and rice flour in different proportions. Bar #1 contained 64 g dates, 16 g dried apricots, 12 g WPI, and 8 g ripened CC. Bar #2 contained the same proportion of these ingredients with an addition of 12.5 g roasted chickpea flour, while bar #3 contained 6.25 g roasted rice and 6.25 g roasted chickpea flour. All the ingredients were homogeneously mixed into paste to form bars weighing 100–110 g per serving size. These bars were studied for the compositional analysis (moisture, protein, and lipid content), protein characterization through sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS‐PAGE), and in vitro determination of the angiotensin I‐converting enzyme (ACE‐I) antihypertensive activity. Moisture and lipid content in bars were 22% and 0.057%–0.313%, respectively, while protein, fiber, and ash contents varied from 22.3% to 23.6%, 6.66 to 5.81, and 2.12% to 2.44%, respectively. The minimum energy content was recorded (272.70 Kcal/100 g) in bar #1 while bar #3 showed the highest energy content 274.65 Kcal/110 g with the addition of (5%) roasted chickpea and rice flour, respectively. Electrophoresis analysis of proteins in bar # 1 (cheese +WPI) showed the four bands at 62, 24, 20, and 12 kDa. Bar #2 (10% roasted chickpea flour) showed some additional bands at 40, 36, 34, and 28 kDa while relatively lower antihypertensive activity than bars #1 and 3. The study revealed that adding 10% roasted chickpea flour (bar #2) increased the protein content and diversity in proteins. It provided 40% proteins to athletes and could be helpful to meet their R.D.A. by consuming two bars/day.

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Section: Sds-page Of Erp Bar's Proteinsupporting

confidence: 82%

Development of energy‐rich protein bars and in vitro determination of angiotensin I‐converting enzyme inhibitory antihypertensive activities

Jabeen

Javed

Hettiarachchy

et al. 2022

Food Science & Nutrition

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“…Citrus pectin powder was dissolved in distilled water for 30 min at 45 • C and then passed through a filter paper to obtain the final pectin concentration of 1.5% (w/v). The pectin solution was hydrolyzed in subcritical water at 120 • C for 40 min, as described in [34], using a D-1 high-pressure pump (Beijing Fa'en Technology and Trade Co., Ltd., Beijing, China). The degraded pectin solution was collected and freeze-dried (SCIENTZ-18N; Ningbo Scientz Biotechnology Co., LTD, Ningbo, China).…”

Section: Preparation Of Subcritical Water-hydrolyzed Citrus Pectinmentioning

confidence: 99%

Treatment with Subcritical Water-Hydrolyzed Citrus Pectin Ameliorated Cyclophosphamide-Induced Immunosuppression and Modulated Gut Microbiota Composition in ICR Mice

et al. 2020

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Subcritical water can effectively hydrolyze pectin into smaller molecules while still maintaining its functional regions. Pectic heteropolysaccharide can mediate immune regulation; however, the possible effects of subcritical water-hydrolyzed citrus pectin (SCP) on the immune response remain unclear. Therefore, the effects of SCP on immunomodulatory functions and intestinal microbial dysbiosis were investigated using a cyclophosphamide-induced immunosuppressed mouse model. In this research, immunosuppressed ICR mice were administrated with SCP at dosages of 300/600/1200 mg/kg.bw by oral gavage, and body weight, immune organ indexes, cytokines, and gut microbiota were determined. The results showed that subcritical water treatment decreased the molecular mass and increased the content of galacturonic acid in citrus pectin hydrolysates. Meanwhile, the treatment with SCP improved immunoregulatory functional properties and bioactivities over the original citrus pectin. For example, SCP protected immune organs (accelerated recovery of immune organ indexes) and significantly enhanced the expression of immune-related cytokines (IL-2, IL-6, IFN-γ, and TNF-α). The results of the 16S rDNA sequencing analysis on an IlluminaMiSeq platform showed that SCP normalized Cy-induced gut dysbiosis. SCP ameliorated Cy-dependent changes in the relative abundance of several taxa, shifting the balance back to normal status (e.g., SCP increased beneficial Muribaculaceae, Ruminococcaceae, Bacteroidaceae, and Prevotellaceae while decreasing pathogenic Brevundimonas and Streptococcus). The results of this study suggest an innovative application of citrus pectin as an immunomodulator.

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“…These results are similar to those of a previous study, which demonstrated that the solubility of whey protein improved from 10% to 60%, when it was conjugated to pectin via dry heating. 29,57 Water activity is an important measurement for food. The water activity ranged from 0.2 to 0.344 for all of the samples, including 6P, 2WPP, and 15WPP.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

Yeast-Derived Plant Phenolic Emulsions as Novel, Natural, and Sustainable Food Preservatives

Lee

Lyu

et al. 2021

ACS Food Sci. Technol.

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Food preservatives are ubiquitously used to increase the shelf life of manufactured foods. Current synthetic preservatives offer negligible health benefits, while healthier alternatives such as botanical extracts are hindered by unsustainable production means. Here, we developed a natural, functional food preservative via a combination of sustainable food technologies: food-grade yeast engineered to produce natural plant compounds combined with emulsifiers valorized from milk whey and fruit pectin. Chemical compositional analysis of the yeast phenolic extract (N2) revealed naringenin, phloretin, phloretic acid, and pcoumaric acid as the key plant phenolic compounds present, with negligible traces of biomolecular contamination. N2 demonstrated improved antibacterial and antifungal activities compared to those of commercial preservatives in antimicrobial assays. When used in tandem with whey protein−pectin conjugate emulgents, N2 successfully extended the shelf life of fresh apple juice. Our results pave the way toward health-promoting preservatives as well as real food applications for similarly sustainably engineered food ingredients.

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Emulsifying properties of conjugates formed between whey protein isolate and subcritical-water hydrolyzed pectin

Cited by 24 publications

References 42 publications

Development of energy‐rich protein bars and in vitro determination of angiotensin I‐converting enzyme inhibitory antihypertensive activities

Development of energy‐rich protein bars and in vitro determination of angiotensin I‐converting enzyme inhibitory antihypertensive activities

Treatment with Subcritical Water-Hydrolyzed Citrus Pectin Ameliorated Cyclophosphamide-Induced Immunosuppression and Modulated Gut Microbiota Composition in ICR Mice

Yeast-Derived Plant Phenolic Emulsions as Novel, Natural, and Sustainable Food Preservatives

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