Gelation in protein extracts from cold acclimated and non-acclimated winter rye (Secale cereale L. cv Musketeer)

Lim, Ze Long; Low, Nicholas H.; Moffatt, Barbara A.; Gray, Gordon R.

doi:10.1016/j.cryobiol.2013.01.001

Cited by 3 publications

(3 citation statements)

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“…Differences in the gel structures were evaluated by monitoring CH (1350 cm À1 ) and CH 2 (1450 cm À1 ) bending vibrations. 26 Lactate dehydrogenase was chosen as a model protein to evaluate the potential of Raman spectroscopy for discriminating native like and non-native states of protein in freeze-dried formulations. 17 Sánchez-González et al used FT-Raman to examine the structural changes in proteins and water during gelation of sh surimi.…”

Section: Proteinsmentioning

confidence: 99%

“…Similarity between NA and CA samples was explained with their similar structural conformations, which were stabilized by similar proteinprotein interactions, while dissimilarities were mainly assigned to the covalent bonds altered by freeze-thaw treatments. 26 Lactate dehydrogenase was chosen as a model protein to evaluate the potential of Raman spectroscopy for discriminating native like and non-native states of protein in freeze-dried formulations. PCA and PLS-LDA methods were applied to collected Raman data for discrimination studies.…”

Section: Proteinsmentioning

confidence: 99%

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Dispersive and FT-Raman spectroscopic methods in food analysis

et al. 2015

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Raman spectroscopy is a powerful technique for molecular analysis of food samples. A fingerprint spectrum can be obtained for a target molecule by using Raman technology, as specific signals are obtained for chemical bonds in the target. In this way, food components, additives, processes and changes during shelf life, adulterations and numerous contaminants such as microorganisms, chemicals and toxins, can also be determined with or without the help of chemometric methods. The studies included in this review show that Raman spectroscopy has great potential for food analyses. In this review, we aim to bring together Raman studies on components, contaminants, raw materials, and adulterations of various food, and attempt to prepare a database of Raman bands obtained from food samples.

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Section: Proteinsmentioning

confidence: 99%

Section: Proteinsmentioning

confidence: 99%

Dispersive and FT-Raman spectroscopic methods in food analysis

et al. 2015

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“…Since Griffith et al (1992) described, in a pioneering way, the presence of AFPs in winter rye leaves (Secale cereale), which were later studied by Hon et al (1994), Antikainen and Griffith (1997) and Lim et al (2013), the presence of AFPs with different characteristics have been detected in wheat (Triticum aestivum) (ANTIKAINEN; GRIFFITH, 1997;ZHANG et al, 2007), carrots (Daucus carota) (SMALLWOOD et al, 1999;WANG et al, 2002;ZHANG et al, 2004;GOMEZ GALINDO et al, 2005;DING et al, 2014), ryegrass (Lolium perenne) (SIDEBOTTOM et al, 2000;PUDNEY et al, 2003;MIDDLETON et al, 2012), Solanum tuberosum (URRUTIA et al, 1992), Solanum dulcamara (URRUTIA et al, 1992;DUMAN, 2002), Forsythia suspensa (SIMPSON et al, 2005), Picea abis and Picea pungens (JARZABEK et al, 2009), among many others.…”

Section: Introductionmentioning

confidence: 99%

Antifreeze proteins in naturally cold acclimated leaves of Drimys angustifolia, Senecio icoglossus, and Eucalyptus ssp.

Provesi

Valentim-Neto

Arisi

et al. 2016

Braz. J. Food Technol.

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Antifreeze proteins in naturally cold acclimated leaves of Drimys angustifolia,Senecio icoglossus, and Eucalyptus ssp. Avaliação de proteínas anticongelantes em folhas de Drimys angustifolia, Senecio icoglossus e Eucalyptus ssp. naturalmente aclimatadas ao frio SummaryAntifreeze proteins (AFPs) present in plants may inhibit ice recrystallization even at low concentrations, and show potential application to many frozen foods. This study evaluated the presence of antifreeze proteins in naturally cold acclimated and non-acclimated leaves of Drimys angustifolia, Senecio icoglossus and Eucalyptus ssp. No proteins were detected in apoplastic extracts of Eucalyptus ssp. Extracts of cold acclimated and non-acclimated S. icoglossus showed protein concentrations of 42.89 and 17.76 µg mL -1 , both with bands between 25 and 37 kDa in the SDS-PAGE. However, they did not inhibit recrystallization. The extract of cold acclimated D. angustifolia contained a protein concentration of 95.17 µg mL -1 , almost five times higher than the extract of non-acclimated D. angustifolia. In the extract of cold acclimated D. angustifolia, there was presence of ice recrystallization inhibitors. This extract showed a protein band just below 37 kDa and another more intense band between 20 and 25 kDa. It is the first time that the presence of antifreeze proteins in this species is being described. Keywords: Antifreeze protein; Drimys angustifolia; Senecio icoglossus; Eucalyptus; Natural cold acclimation; Recrystallization inhibition. ResumoProteínas anticongelantes (PACs) de plantas podem inibir a recristalização do gelo mesmo em baixas concentrações, tendo potencial para aplicação em diversos alimentos congelados. Este trabalho avaliou a presença de proteínas anticongelantes em folhas naturalmente aclimatadas ao frio e folhas não aclimatadas de Drimys angustifolia, Senecio icoglossus e Eucalyptus ssp. Não foram detectadas proteínas nos extratos de Eucalyptus ssp. Os extratos de folhas aclimatadas e não aclimatadas de S. icoglossus apresentaram concentrações de proteína de 42,89 e 17,76 µg mL -1 , respectivamente, verificando-se, em ambos os extratos, bandas entre 25 e 37 kDa no SDS-PAGE. Contudo, esses extratos não apresentaram atividade de inibição da recristalização. O extrato de folhas de D. angustifolia aclimatadas ao frio apresentou concentração de proteína de 95,17 µg mL -1 , cinco vezes maior do que extrato não aclimatado dessa espécie. Observou-se que o extrato aclimatado de D. angustifolia apresentou atividade de inibição da recristalização. Esse extrato apresentou uma banda logo abaixo de 37 kDa e outra mais intensa, entre 20 e 25 kDa no SDS-PAGE. É a primeira vez que a presença de proteínas anticongelantes, nessa espécie, é descrita. Palavras

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Revisão: Proteínas anticongelantes – uma tecnologia emergente para o congelamento de alimentos

Provesi

Amante

2015

Braz. J. Food Technol.

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ResumoUm dos métodos mais tradicionais na conservação de alimentos, o congelamento também pode alterar de forma significativa as características do produto. Grandes cristais de gelo provocam alteração na textura e/ou danos a membranas e componentes celulares. As técnicas de congelamento rápido formam cristais de gelo menores do que o processo lento, porém as flutuações de temperatura durante a distribuição e transporte podem promover o crescimento dos cristais. Esse processo é conhecido como recristalização e é uma barreira na utilização do congelamento como método de conservação em muitos casos. O uso de crioprotetores tradicionais, como a sacarose, é uma alternativa limitada, uma vez que concentrações elevadas são requeridas. Na década de 1970, foi descrita em peixes de águas frias uma classe de proteínas que, em baixa concentração, pode interagir e influenciar o crescimento do cristal de gelo. Elas foram chamadas de proteínas anticongelantes (PACs), sendo encontradas também em plantas, animais e micro-organismos ambientados a baixas temperaturas. Essas proteínas podem intervir no processo de formação do núcleo inicial do gelo, reduzir o ponto de congelamento da água, ou, ainda, inibir a recristalização, principalmente para PACs de vegetais. Há diversos trabalhos publicados e algumas patentes registradas para o uso de PACs em diversos alimentos, como lácteos, carnes, massas, frutas e hortaliças, conservando de melhor forma as características originais do alimento. Atualmente, o custo ainda é uma barreira para utilização comercial das PACs. Contudo, a descoberta de novas fontes pode reduzir seu custo e tornar essas proteínas uma ferramenta efetiva na manutenção da textura de alimentos congelados. Baseada em trabalhos que avaliaram aspectos químicos das PACs e exemplos de sua aplicação, esta revisão tem como objetivo principal apresentar as características gerais das PACs e discutir sobre sua utilização. Palavras-chave: Proteínas anticongelantes; Gelo; Congelamento; Recristalização. SummaryAlthough freezing is one of the traditional methods of food preservation, it can also significantly change the product characteristics. Large ice crystals cause changes in the texture and damage cell membranes and components. The quick freezing techniques form smaller ice crystals than the slow process, but temperature fluctuations during transport and distribution can promote crystal growth. This process is known as recrystallization and is a barrier to the use of freezing as a preservation method in many cases. The use of traditional cryoprotectants such as sucrose is a limited alternative since high concentrations are required. In the 70's a cold water fish class of proteins was described that could interact and influence ice crystal growth even at low concentrations. They were denominated antifreeze proteins (AFPs) and are also found in plants, animals and microorganisms acclimatized to low temperatures. These proteins can interfere in the formation of the initial stable ice crystal nucleus, reduce the freezing point of wa...

show abstract

Gelation in protein extracts from cold acclimated and non-acclimated winter rye (Secale cereale L. cv Musketeer)

Cited by 3 publications

References 61 publications

Dispersive and FT-Raman spectroscopic methods in food analysis

Dispersive and FT-Raman spectroscopic methods in food analysis

Antifreeze proteins in naturally cold acclimated leaves of Drimys angustifolia, Senecio icoglossus, and Eucalyptus ssp.

Revisão: Proteínas anticongelantes – uma tecnologia emergente para o congelamento de alimentos

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