Wheat gluten proteins phosphorylated with sodium tripolyphosphate: Changes in structure to improve functional properties for expanding applications

Hu, Fei; Zou, Peng-Ren; Zhang, Fan; Thakur, Kiran; Khan, Mohammad Rizwan; Busquets, Rosa; Zhang, Jianguo; Wei, Zhao‐Jun

doi:10.1016/j.crfs.2022.08.014

Cited by 8 publications

(8 citation statements)

References 48 publications

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“…Since the thermal characteristics of a protein are closely related to its use in food industrial applications, TGA is widely used to understand protein stability and thermodynamic performance. The increase in the temperature causes a variety of changes to the protein samples such as the loss of free and crystalline water, evaporation of water, unleashing of small molecular volatiles, or oxidative breakdown of protein …”

Section: Resultsmentioning

confidence: 99%

“…The increase in the temperature causes a variety of changes to the protein samples such as the loss of free and crystalline water, evaporation of water, unleashing of small molecular volatiles, or oxidative breakdown of protein. 44 The TGA curves for protein isolates from LL and OL after hexane, alcohol, and boiling treatments about the mass loss are shown in Figure 2 and their derived thermogravimetric (DTG) variation curves are shown in Figure 3. All samples showed similar thermograms where the mass loss processes were divided into two main stages during the scanning between 25 and 750 °C.…”

Section: Zeta Potential Of the Protein Isolatesmentioning

confidence: 99%

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Distinctive Processing Effects on Recovered Protein Isolates from Laurel (Bay) and Olive Leaves: A Comparative Study

Yılmaz,

Gultekin Subasi

2023

ACS Omega

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Although there is a well-known awareness of the nutritional potential of plant proteins, their utilization within food formulations is currently limited due to insufficient investigation of the functional properties or processing conditions. In this study, the protein contents of the remaining pulps of laurel (bay) (LL) and olive leaves (OL) after alcoholic washing (representing phenolic compound extraction), heat treatment (representing the usage of the leaves for tea brewing or as cooking aid), and deoiling process (representing oil extraction) were investigated. Bicinchoninic acid assay (BCA) indicated that the best protein yield was achieved with a direct isolation process after hexane oil removal. Both LL and OL isolates contained around 80% protein, but high temperature and alcohol content broke down the protein structure as well as decreased the final protein content (∼40%). Alcohol treatment appears to remove protein-bound phenols and increase fluorescence intensity in OL protein isolates while potentially causing structural alterations in LL proteins. In addition to a dramatic decrease in fluorescence intensity, the absolute zeta potentials of protein extracts of boiling OL and LL increased by 53 and 24%, respectively. The increased zeta potentials along with the decreased fluorescence intensity indicate the changes in the protein conformation and enhanced hydrophilicity of the protein structure, which can influence the functional properties of proteins. Protein extracts of deoiled LL had the highest ΔH value (180 mJ/mg), which is higher than other laurel and all olive protein samples. Laurel protein isolates became more thermally stable after hexane treatment. Moreover, the protein extracts after hexane treatment showed better emulsion capacity from both laurel (71.57%) and olive (61.87%). Water-binding capacity and thermal stability of the protein extracts from deoiled samples were higher than those of the other pretreatments, but the boiled samples showed higher oil-binding capacity due to protein denaturation. These findings indicate the importance of processing conditions in modulating protein properties for various applications.

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Section: Resultsmentioning

confidence: 99%

Section: Zeta Potential Of the Protein Isolatesmentioning

confidence: 99%

Distinctive Processing Effects on Recovered Protein Isolates from Laurel (Bay) and Olive Leaves: A Comparative Study

Yılmaz,

Gultekin Subasi

2023

ACS Omega

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“…Because proteins, lipids, and carbohydrates in the food matrix undergo physiochemical changes that lessen their allergenicity, allergens are less likely to engage with the immune system. With more intact epitopes present, however, the protein digestibility can also be decreased, which might increase their propensity for sensitization (Costa et al., 2022; Doña et al., 2020; Hu et al., 2022). As the demand for processed mango products among consumers has increased, researchers have looked into the impact of various processing techniques on mango antigenicity.…”

Section: Influence Of Processing Techniquesmentioning

confidence: 99%

“…This method involves various modifications and alterations in protein structure, which depend on the duration and intensity of the processing (Zhao, Zeng, Liu et al., 2023). These modifications can include denaturation, unfolding, aggregation, hydrolysis of peptide bonds, reconfiguration of disulfide bonds, as well as interactions with other ingredients such as lipids and carbohydrates within the matrix (Chizoba Ekezie et al., 2018; Hu et al., 2022; Kang et al., 2023; Liu et al., 2021). Along with being consumed raw, mangoes are also commonly consumed in the form of milkshakes, jams, purees, frozen fruit juices, pickled mangoes, and dehydrated fruit.…”

Section: Influence Of Processing Techniquesmentioning

confidence: 99%

A comprehensive review on mango allergy: Clinical relevance, causative allergens, cross‐reactivity, influence of processing techniques, and management strategies

Zhao,

Camus‐Ela,

Zhang

et al. 2024

Comp Rev Food Sci Food Safe

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Mangoes (Mangifera indica) are widely prized for their abundant nutritional content and variety of beneficial bioactive compounds and are popularly utilized in various foods, pharmaceuticals, and cosmetics industries. However, it is important to note that certain proteins present in mango can trigger various allergic reactions, ranging from mild oral allergy syndrome to severe life‐threatening anaphylaxis. The immunoglobulin E‐mediated hypersensitivity of mango is mainly associated with three major allergenic proteins: Man i 1 (class IV chitinase), Man i 2 (pathogenesis‐related‐10 protein; Bet v 1‐related protein), and Man i 4 (profilin). Food processing techniques can significantly affect the structure of mango allergens, reducing their potential to cause allergies. However, it is worth mentioning that complete elimination of mango allergen immunoreactivity has not been achieved. The protection of individuals sensitized to mango should be carefully managed through an avoidance diet, immediate medical care, and long‐term oral immunotherapy. This review covers various aspects related to mango allergy, including prevalence, pathogenesis, symptoms, and diagnosis. Furthermore, the characterization of mango allergens and their potential cross‐reactivity with other fruits, vegetables, plant pollen, and seeds were discussed. The review also highlights the effects of food processing on mango and emphasizes the available strategies for managing mango allergy.

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“…Soy protein, the most widely used raw material, can promote the formation of fibrous meshwork due to its high content of sulfur-containing amino acids in the globulin molecular chain, which can easily open the chain when subjected to thermal shear, exposing the molecular binding sites and further oxidation to generate disulfide bonds [ 16 ]. According to Xiang et al (2022) [ 17 ] and Hu et al (2022) [ 18 ], wheat gluten protein contains two types of proteins that promote the orientation of protein fibrillation, namely glutenin and gliadin. Under high-moisture extrusion conditions, the low-protein content can also achieve fibrosis by interacting with wheat gluten proteins.…”

Section: Types Of Plant-based Protein Products As Alternatives To Ani...mentioning

confidence: 99%

Updates on Plant-Based Protein Products as an Alternative to Animal Protein: Technology, Properties, and Their Health Benefits

Xiao

Zou

et al. 2023

Molecules

Self Cite

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Plant-based protein products, represented by “plant meat”, are gaining more and more popularity as an alternative to animal proteins. In the present review, we aimed to update the current status of research and industrial growth of plant-based protein products, including plant-based meat, plant-based eggs, plant-based dairy products, and plant-based protein emulsion foods. Moreover, the common processing technology of plant-based protein products and its principles, as well as the emerging strategies, are given equal importance. The knowledge gap between the use of plant proteins and animal proteins is also described, such as poor functional properties, insufficient texture, low protein biomass, allergens, and off-flavors, etc. Furthermore, the nutritional and health benefits of plant-based protein products are highlighted. Lately, researchers are committed to exploring novel plant protein resources and high-quality proteins with enhanced properties through the latest scientific and technological interventions, including physical, chemical, enzyme, fermentation, germination, and protein interaction technology.

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Wheat gluten proteins phosphorylated with sodium tripolyphosphate: Changes in structure to improve functional properties for expanding applications

Cited by 8 publications

References 48 publications

Distinctive Processing Effects on Recovered Protein Isolates from Laurel (Bay) and Olive Leaves: A Comparative Study

Distinctive Processing Effects on Recovered Protein Isolates from Laurel (Bay) and Olive Leaves: A Comparative Study

A comprehensive review on mango allergy: Clinical relevance, causative allergens, cross‐reactivity, influence of processing techniques, and management strategies

Updates on Plant-Based Protein Products as an Alternative to Animal Protein: Technology, Properties, and Their Health Benefits

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