This study investigated the effects of lipid types[triacylglycerol(TAG)and diacylglycerol(DAG)]and oil incorporation methods(direct addition and emulsion addition)on the volatile flavor and digestion behavior of peanu...This study investigated the effects of lipid types[triacylglycerol(TAG)and diacylglycerol(DAG)]and oil incorporation methods(direct addition and emulsion addition)on the volatile flavor and digestion behavior of peanut protein patties.Using gas chromatography-mass spectrometry(GC-MS),we identified 26 volatile compounds in fresh oil-free patties,including aldehydes(7),alcohols(7),acids(3),ketones(3),pyrazines(2),furans(2)and 2 other compounds.Meanwhile,it was observed that DAG significantly increased the concentration of aldehydes,alcohols and pyrazines(e.g.,nonanal,2-ethyl-1-hexanol and 3-ethyl-2,5-dimethyl-pyrazine)in cooked patties compared to TAG,but pre-emulsification reduced its flavor contribution.Moreover,direct oil addition improved spice retention via hydrophobic interactions,while emulsified lipids minimized flavor loss through a compact protein network.During digestion,the free oil phase promoted the proteolysis of patties,whereas the pre-emulsified lipid accelerated the occurrence of lipolysis.The bioavailability of fat-soluble nutrients ranked as DAG emulsion>TAG emulsion>DAG>TAG,highlighting the efficacy of emulsified DAG in nutrient absorption.This work will provide a reference for the application of lipids in meat analogs.展开更多
Soybean protein isolate(SPI)and three storage proteins have been widely studied for their structural and functional characteristics.However,there is limited information regarding their digestive behavior in the gastro...Soybean protein isolate(SPI)and three storage proteins have been widely studied for their structural and functional characteristics.However,there is limited information regarding their digestive behavior in the gastrointestinal tract and their cholesterol-lowering potential.This study employed an in vitro static digestion model to investigate the digestive behavior,structural changes,and cholesterol-lowering activity of SPI and three storage proteins-β-conglycinin(7 S),glycinin(11 S),and lipophilic protein(LP).The particle size and super-resolution microscopy revealed substantial protein aggregation following gastric digestion,with 7 S exhibiting the most pronounced increase in particle size-nearly 30-fold compared to its undigested state.Degree of hy-drolysis and fluorescence spectroscopy indicated progressive enzymatic cleavage into small peptides and amino acids,accompanied by the exposure of hydrophobic groups and aromatic residues,leading to increased hy-drolysis,fluorescence quenching,and reductions in both intrinsic fluorescence intensity and surface hydro-phobicity.Polyacrylamide gel electrophoresis(SDS-PAGE),secondary structure analysis,and scanning electron microscopy(SEM)demonstrated that SPI and 7 S exhibited greater resistance to digestion than 11 S,while LP showed intermediate digestibility.An in vitro assay further demonstrated that,compared with SPI,11 S,and LP,7 S exhibited the highest cholesterol-binding capacity(4.45 mg/g)and bile acid-binding capacity(23.53%).These results provide insights into the digestive fate and functional potential of SPI and three storage proteins,supporting their application in cholesterol-lowering functional foods.展开更多
The processing on whey protein has been concerned due to its high nutritional values and allergenicity.However,how different whey proteins will affect the absorption efficiency of other nutraceuticals in the formula i...The processing on whey protein has been concerned due to its high nutritional values and allergenicity.However,how different whey proteins will affect the absorption efficiency of other nutraceuticals in the formula is still unclear.Hence,four commercial whey proteins,namely whey protein concentrate(WPC),whey protein rich in globular-membrane phospholipids(MPL),moderately hydrolyzed whey protein(MHP)and highly hydrolyzed whey protein(HHP),were selected as the stabilizer to prepare emulsions,which were then spray-dried into microcapsules.β-carotene was selected as the representative lipophilic ingredient to study the effect of whey proteins on its bioaccessibility using an in vitro digestion model.The results indicated that the average particle size of WPC,MPL,and MHP emulsions is approximately 140 nm,while that of HHP emulsion had particle size of 16μm.The micro-scaled microcapsules stabilized by MHP were superior to others stabilized by WPC,MPL,HHP in dispersibility and encapsulation characteristics.During digestion,MPL and MHP reduced the aggregation behavior of emulsion particles in the stomach.Microcapsules demonstrated superior bioaccessibility ofβ-carotene by 1.49–1.66 times compared to emulsions,while MPL emulsions(51.89±2.94%)and microcapsules(77.50±0.78%)exhibited the highestβ-carotene bioaccessibility,increased by 1.03–1.69 and 1.12–1.22 times,respectively,as compared to other proteins.These findings offer valuable insights into the additional benefit of different whey proteins in enhancing the absorption of lipophilic nutrients in formula milk.展开更多
基金financed by the Xihua University Talent Introduction Project,(Grant No.RX2500001045)。
文摘This study investigated the effects of lipid types[triacylglycerol(TAG)and diacylglycerol(DAG)]and oil incorporation methods(direct addition and emulsion addition)on the volatile flavor and digestion behavior of peanut protein patties.Using gas chromatography-mass spectrometry(GC-MS),we identified 26 volatile compounds in fresh oil-free patties,including aldehydes(7),alcohols(7),acids(3),ketones(3),pyrazines(2),furans(2)and 2 other compounds.Meanwhile,it was observed that DAG significantly increased the concentration of aldehydes,alcohols and pyrazines(e.g.,nonanal,2-ethyl-1-hexanol and 3-ethyl-2,5-dimethyl-pyrazine)in cooked patties compared to TAG,but pre-emulsification reduced its flavor contribution.Moreover,direct oil addition improved spice retention via hydrophobic interactions,while emulsified lipids minimized flavor loss through a compact protein network.During digestion,the free oil phase promoted the proteolysis of patties,whereas the pre-emulsified lipid accelerated the occurrence of lipolysis.The bioavailability of fat-soluble nutrients ranked as DAG emulsion>TAG emulsion>DAG>TAG,highlighting the efficacy of emulsified DAG in nutrient absorption.This work will provide a reference for the application of lipids in meat analogs.
基金funded by the financial support received from the National Natural Science Foundationof China Supervisory Program(32472266).
文摘Soybean protein isolate(SPI)and three storage proteins have been widely studied for their structural and functional characteristics.However,there is limited information regarding their digestive behavior in the gastrointestinal tract and their cholesterol-lowering potential.This study employed an in vitro static digestion model to investigate the digestive behavior,structural changes,and cholesterol-lowering activity of SPI and three storage proteins-β-conglycinin(7 S),glycinin(11 S),and lipophilic protein(LP).The particle size and super-resolution microscopy revealed substantial protein aggregation following gastric digestion,with 7 S exhibiting the most pronounced increase in particle size-nearly 30-fold compared to its undigested state.Degree of hy-drolysis and fluorescence spectroscopy indicated progressive enzymatic cleavage into small peptides and amino acids,accompanied by the exposure of hydrophobic groups and aromatic residues,leading to increased hy-drolysis,fluorescence quenching,and reductions in both intrinsic fluorescence intensity and surface hydro-phobicity.Polyacrylamide gel electrophoresis(SDS-PAGE),secondary structure analysis,and scanning electron microscopy(SEM)demonstrated that SPI and 7 S exhibited greater resistance to digestion than 11 S,while LP showed intermediate digestibility.An in vitro assay further demonstrated that,compared with SPI,11 S,and LP,7 S exhibited the highest cholesterol-binding capacity(4.45 mg/g)and bile acid-binding capacity(23.53%).These results provide insights into the digestive fate and functional potential of SPI and three storage proteins,supporting their application in cholesterol-lowering functional foods.
基金supported by Food Science and Technology Fund of CIFST(Chinese Institute of Food Science and Technology)-Mengniu Nutritional Health Science and Technology(No.2023-M05)National Natural Science Foundation of China(No.32372325).
文摘The processing on whey protein has been concerned due to its high nutritional values and allergenicity.However,how different whey proteins will affect the absorption efficiency of other nutraceuticals in the formula is still unclear.Hence,four commercial whey proteins,namely whey protein concentrate(WPC),whey protein rich in globular-membrane phospholipids(MPL),moderately hydrolyzed whey protein(MHP)and highly hydrolyzed whey protein(HHP),were selected as the stabilizer to prepare emulsions,which were then spray-dried into microcapsules.β-carotene was selected as the representative lipophilic ingredient to study the effect of whey proteins on its bioaccessibility using an in vitro digestion model.The results indicated that the average particle size of WPC,MPL,and MHP emulsions is approximately 140 nm,while that of HHP emulsion had particle size of 16μm.The micro-scaled microcapsules stabilized by MHP were superior to others stabilized by WPC,MPL,HHP in dispersibility and encapsulation characteristics.During digestion,MPL and MHP reduced the aggregation behavior of emulsion particles in the stomach.Microcapsules demonstrated superior bioaccessibility ofβ-carotene by 1.49–1.66 times compared to emulsions,while MPL emulsions(51.89±2.94%)and microcapsules(77.50±0.78%)exhibited the highestβ-carotene bioaccessibility,increased by 1.03–1.69 and 1.12–1.22 times,respectively,as compared to other proteins.These findings offer valuable insights into the additional benefit of different whey proteins in enhancing the absorption of lipophilic nutrients in formula milk.
