Release and conformational changes in allergenic proteins from wheat gluten induced by high hydrostatic pressure

Yao, Yaya; Jia, Yingmin; Lu, Xuerui

doi:10.1016/j.foodchem.2021.130805

Cited by 33 publications

(22 citation statements)

References 35 publications

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“…The introduction of trehalose/COS reduced the surface zeta potential of MP, thereby reducing the electrostatic repulsion of MP. It may improve the hydrogen bond state within the MP [ 23 , 27 ].…”

Section: Resultsmentioning

confidence: 99%

“…Hydrogen bond, electrostatic interaction, and hydrophobic interaction are the main interactions between protein and saccharide molecules [ 23 ]. Given the critical role MP plays in forming cohesive structures and retaining water in meat [ 5 , 6 ], the study of these interactions would help to explore the potential of trehalose and COS as a cryoprotectant for frozen meat.…”

Section: Introductionmentioning

confidence: 99%

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Myofibrillar Protein Interacting with Trehalose Elevated the Quality of Frozen Meat

Han

et al. 2022

Foods

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This work studied the interactions between trehalose/chitooligosaccharide (COS) and myofibrillar protein (MP), and the effect of such interactions on the quality of meat after freezing was also evaluated. Fourier transform infrared spectroscopy showed that both trehalose and COS could enhance the content of hydrogen bonds of MP. Zeta potential measurement displayed trehalose/COS reduced the absolute value of the surface potential of MP. The results of Raman spectroscopy suggested that the hydrophobic residues of MP were more exposed after treatment with trehalose/COS. Thus, trehalose and COS could both interact with MP through non-covalent bonds. Subsequently, the evaluation of the effect of trehalose and COS on the physicochemical properties of frozen meat was conducted. Results showed that both trehalose and COS significantly reduced thawing loss of frozen meat, and sensory evaluation showed that trehalose had a better performance from the perspective of smell, texture, and overall consumer acceptance. In conclusion, trehalose/COS interacting with MP can reduce meat thawing loss, which might provide technical guidance in the quality control of frozen meat.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Myofibrillar Protein Interacting with Trehalose Elevated the Quality of Frozen Meat

Han

et al. 2022

Foods

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“…Chemical interactions were determined using the method described by Yao et al [33] with some modification. Briefly, buffers (prepared in 0.05 M phosphate buffer, pH 7.0) were selected and used to disrupt certain kinds of bonds in the protein structure as follows: 0.05 M of NaCl (SA), 0.6 M of NaCl (SB), 0.6 M of NaCl + 1.5 M of urea (SC), and 0.6 M of NaCl + 8 M of urea (SD).…”

Section: Determination Of Non-covalent Bonds In Doughmentioning

confidence: 99%

“…Each sample was determined by the following steps, with one replicate. Only one potassium bromide tablet was prepared for each sample [33]. Samples of gluten (2.0 mg) and potassium bromide powder (150 mg) were mixed and ground in an agate mortar, and the subsequent operation was the same as that of the blank production.…”

Section: Determination Of the Secondary Structures Of Glutenmentioning

confidence: 99%

Monitoring the Effects of Hemicellulase on the Different Proofing Stages of Wheat Aleurone-Rich Bread Dough and Bread Quality

Tian

Zhou

et al. 2021

Foods

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This study investigated the effects of a hemicellulase dosage (20, 40, and 60 mg kg−1 of flour) on the bread quality and rheological properties of wheat aleurone-rich flour. The results showed that hemicellulase could soften dough and improve extensibility. At the optimum hemicellulase dosage (40 mg kg−1 of flour), the bread specific volume increased by 40.91% and firmness of breadcrumb decreased by 104.57% compared to those of the control. Intermolecular forces indicated that the gluten network during the proofing was mainly strengthened via disulfide bonds, hydrophobic interactions, and hydrogen bonds but not through ionic bonds after hemicellulase addition. Fourier infrared spectroscopy indicated that the hydrolytic activity of hemicellulase catalyzed the transition from α-helix to β-sheet, which verified that viscoelasticity of gluten was enhanced at a dosage of 40 mg kg−1 of flour. These results suggested that hydrolyzation of hemicellulase contributed to the structural of gluten changes, thereby improving the quality of wheat aleurone-rich bread.

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“…In recent years, a large number of studies focused on the applications of high hydrostatic pressure (HHP) technique on protein structural modification ( Cepero-Betancourt et al, 2020 , Tran et al, 2019 , Yao et al, 2022 ). HHP is a novel non-thermal and environmentally friendly process, which could break up non-covalent bonds, e.g.…”

Section: Introductionmentioning

confidence: 99%

Impact of high hydrostatic pressure on the micellar structures and physicochemical stability of casein nanoemulsion loading quercetin

Mao

et al. 2022

Food Chemistry: X

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Release and conformational changes in allergenic proteins from wheat gluten induced by high hydrostatic pressure

Cited by 33 publications

References 35 publications

Myofibrillar Protein Interacting with Trehalose Elevated the Quality of Frozen Meat

Myofibrillar Protein Interacting with Trehalose Elevated the Quality of Frozen Meat

Monitoring the Effects of Hemicellulase on the Different Proofing Stages of Wheat Aleurone-Rich Bread Dough and Bread Quality

Impact of high hydrostatic pressure on the micellar structures and physicochemical stability of casein nanoemulsion loading quercetin

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