Functional, conformational and topographical changes of succinic acid deamidated wheat gluten upon freeze- and spray-drying: A comparative study

Liao, Lan; Wang, Qin; Zhao, Ming

doi:10.1016/j.lwt.2012.06.002

Cited by 38 publications

(20 citation statements)

References 38 publications

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“…A category-based analysis of the peak shape of infrared spectrum was conducted as Table 5. Table 5 showed that the control contained 42.46 % β-sheet, 17.69 % α-helix, 10.31 % β-turn and these were in an agreement with the reports of Liao Li et al [31] and Sun et al [33]. CFU pretreatment led to a significant change of the wheat gluten.…”

Section: Ftir Spectroscopic Characterizationsupporting

confidence: 89%

“…It was observed that the contents of the secondary structure elements by analyzing the Amide I band of WG which had been resolved by deconvolution and secondary derivation and Gaussian curve fitting. The different Amide I regions were assigned to protein secondary structures according to previous reports, β-sheet, which contained intermolecular β-sheet of protein aggregation (1605-1615 cm −1 ), intra-molecular β-sheet (1615-1640 cm −1 ), anti-parallel β-sheet (1690-1700 cm −1 ), random coil (1640-1650 cm −1 ), α-helix (1650-1660 cm −1 ), β-turn (1675-1690 cm −1 ) [30][31][32]. A category-based analysis of the peak shape of infrared spectrum was conducted as Table 5.…”

Section: Ftir Spectroscopic Characterizationmentioning

confidence: 99%

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Effects of Ultrasound Pretreatment on the Enzymolysis and Structural Characterization of Wheat Gluten

Zhang

Wang

et al. 2015

Food Biophysics

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Ultrasound pretreatment of protein could improve the angiotensin-I converting enzyme (ACE) inhibitory activity of hydrolysates and by alerting the structure of enzyme substrates. In this research the effects on ACE inhibitory activity and enzymolysis efficiency were explored under the optimum counter flow ultrasound (CFU) pretreatment conditions which obtained from our previous studies. The mechanism was studied by microstructure, nano-mechanical properties and secondary structures of wheat gluten (WG), which measured by scanning electron microscopy (SEM), atomic force microscopy (AFM), and flourier transform infrared spectrum (FTIR). The results showed that the CFU pretreatment resulted in significantly (P<0.05) higher value compared with control, the ACE inhibitory activity was increased by 29.8 % and the value of IC 50 was decreased by 36.92 %. CFU pretreatment increased the initial reaction rate by 9.58-20.27 % at a substrate concentration of 10-50 g/L, the K A was increased by 2.90 % and K M was decreased by 15.83 % compared to control. The microstructure revealed that the meshwork structure of WG was loosened and the surface roughness values of R a and R q were increased by CFU pretreatment. The nanomechanical analyses showed that CFU pretreatment redistributed the adhesion map and decreased the stiffness. The secondary structures were less ordered by CFU pretreatment. Intermolecular β-sheet of protein aggregation and random coil were increased, Intramolecular β-sheet, α-helix and β-turn were decreased. It was concluded that CFU pretreatment can remarkably improve the ACE inhibitory activity of hydrolysate and enzymolysis efficiency of WG confirmed by the changes of microstructure, nano-mechanical properties, and secondary structures.

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Section: Ftir Spectroscopic Characterizationsupporting

confidence: 89%

Section: Ftir Spectroscopic Characterizationmentioning

confidence: 99%

Effects of Ultrasound Pretreatment on the Enzymolysis and Structural Characterization of Wheat Gluten

Zhang

Wang

et al. 2015

Food Biophysics

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“…Circular dichroism technology was used to determine the secondary structure of SPI (Liao, Wang, & Zhao, 2013). The CD spectra were recorded in the far UV range (250-190 nm) with a spectropolarimeter (Jasco J-815, Jasco Corp., Tokyo, Japan) at 20°C; a quartz cuvette was 10 mm optical path length; an interval of 0.2 nm and scan speed of 100 nm/min were used.…”

Section: Circular Dichroism (Cd) Analysismentioning

confidence: 99%

Changes in the structure and dissociation of soybean protein isolate induced by ultrasound-assisted acid pretreatment

et al. 2017

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“…The silkworm protein hydrolysate was first pre-frozen at −80 °C on Petri dishes for 3 h. Then, the samples were freeze-dried without heating under 0.07 mPa vacuum (condenser temperature of −60 °C) for 24 h [14]. The dried mixture was obtained and referred as SPPH-f.…”

Section: Preparation Of Silkworm Pupae Protein Hydrolysatesmentioning

confidence: 99%

Comparisons of Processing Stability and Antioxidant Activity of the Silkworm Pupae Protein Hydrolysates by Spray-dry and Freeze-dry

Shi

Lin

Xiao

et al. 2017

International Journal of Food Engineering

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Abstract:Silkworm pupae protein (SPP) was pretreated by different processing (heat/alkali/pepsin) and then hydrolyzed by five proteases (trypsin/flavorzyme/papain/protamex/alcalase), respectively. It was found that the combination of heat pretreatment and alkali pretreatment followed by enzymatic hydrolysis with trypsin and flavorzyme could remarkably improve the protein recovery. The hydrolysates obtained from silkworm pupae protein hydrolyzed with trypsin and flavorzyme were stable at the pH range of 4.0-8.0, remaining 95 % of its original reducing power and 90 % of its OH• scavenging activity. However, they were susceptible to alkaline treatments (pH > 10.0) and lost >30 % of their antioxidant activities. Pasteurization (65 °C × 30 min) or autoclaving sterilization (121 °C × 20 min) did not show notable effects on the antioxidant activities. It was concluded that silkworm pupae protein hydrolysates (SPPH) were better to be applied in either neutral or acidic food system rather than in alkaline conditions.

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Functional, conformational and topographical changes of succinic acid deamidated wheat gluten upon freeze- and spray-drying: A comparative study

Cited by 38 publications

References 38 publications

Effects of Ultrasound Pretreatment on the Enzymolysis and Structural Characterization of Wheat Gluten

Effects of Ultrasound Pretreatment on the Enzymolysis and Structural Characterization of Wheat Gluten

Changes in the structure and dissociation of soybean protein isolate induced by ultrasound-assisted acid pretreatment

Comparisons of Processing Stability and Antioxidant Activity of the Silkworm Pupae Protein Hydrolysates by Spray-dry and Freeze-dry

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