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  1. Trehalose-conjugated lentil-casein protein complexes prepared by structural interaction: Effects on water solubility and protein digestibility
    Alrosan M, Madi Almajwal A, Al-Qaisi A, Gammoh S, Alu'datt MH, Al Qudsi FR, et al.
    Food Chem, 2024 Jul 30;447:138882.
    PMID: 38452537 DOI: 10.1016/j.foodchem.2024.138882
    The two limiting factors for lentil protein utilization are water solubility and digestibility. In this study, we utilized two non-thermal techniques: (1) protein complexation of lentil and casein proteins using the pH-shifting method and (2) protein conjugation with trehalose to produce trehalose-conjugated lentil-casein protein complexes (T-CPs) with enhanced water solubility and digestibility. The protein structure of the T-CPs was analyzed for secondary protein structure, conformation protein, and tertiary protein structure using Fourier-transform infrared, UV, and fluorescence spectroscopies, respectively. The surface hydrophobicity and surface charge of T-CPs solution at pH 7.0 changed significantly (P 
  2. Characterisation of the protein quality and composition of water kefir-fermented casein
    Alrosan M, Tan TC, Mat Easa A, Gammoh S, Alu'datt MH, Kubow S, et al.
    Food Chem, 2024 Jun 15;443:138574.
    PMID: 38309026 DOI: 10.1016/j.foodchem.2024.138574
    This study aimed to assess the technique of natural fermentation by applying water kefir to the casein protein. The diverse microorganisms and their enzymes found naturally in the water kefir can influence casein's characteristics. The fermented casein's protein quality (digestibility and secondary protein structure) and composition (total soluble solids and nutritive and non-nutritive substances) were investigated. Our findings revealed that the fermented casein's protein digestibility and total phenolic content increased from 82.46 to 88.60 % and 7.6 to 8.0 mg gallic acid equivalent/100 g, respectively. In addition, their surface charge and hydrophobicity changed from -30.06 to -34.93 mV and 286.9 to 213.7, respectively. Furthermore, the fermented casein's secondary protein components, α-helix (decreased from 13.66 to 8.21 %) and random coil (increased from 16.88 to 19.61 %), were also altered during the fermentation. Based on these findings, the water kefir fermentation approach could be an effective, practical, non-thermal approach for improving casein's protein quality and composition.
  3. Artemisia argyi extract exerts antioxidant properties and extends the lifespan of Drosophila melanogaster
    Yang Y, Cao Y, Zhang J, Fan L, Huang Y, Tan TC, et al.
    J Sci Food Agric, 2024 May;104(7):3926-3935.
    PMID: 38252625 DOI: 10.1002/jsfa.13273
    BACKGROUND: Chinese mugwort (Artemisia argyi) possesses extensive pharmacological activities associated with anti-tumour, antioxidative and anti-inflammatory effects. The present study aimed to investigate the antioxidant and anti-ageing effects of A. argyi extract (AAE) on the fruit fly (Drosophila melanogaster) ageing model by detecting antioxidant enzyme activities and the mRNA level of antioxidant genes.

    RESULTS: AAE could significantly lengthen the mean lifespan, 50% survival days, and maximum lifespan of D. melanogaster, especially when the amount of AAE added reached 6.68 mg mL-1, the mean lifespan of both female and male flies increased by 23.74% and 22.30%, respectively, indicating the effective life extension effect of AAE. At the same time, AAE could improve the climbing ability and tolerance to hydrogen peroxide in D. melanogaster. In addition, the addition of AAE effectively increased the activities of copper-zinc-containing superoxide dismutase, manganese-containing superoxide dismutase and catalase in D. melanogaster and reduced the contents of malondialdehyde. Moreover, when reared with diets containing AAE, the expression of antioxidant-related genes SOD1, SOD2 and CAT was up-regulated in D. melanogaster and down-regulated for MTH genes.

    CONCLUSION: The study indicates that AAE effectively enhances the antioxidant capacity of D. melanogaster and has potential applications as an antioxidant and anti-ageing agent in the nutraceutical industry. © 2024 Society of Chemical Industry.

  4. Current perspectives on fenugreek bioactive compounds and their potential impact on human health: A review of recent insights into functional foods and other high value applications
    Alu'datt MH, Rababah T, Al-Ali S, Tranchant CC, Gammoh S, Alrosan M, et al.
    J Food Sci, 2024 Apr;89(4):1835-1864.
    PMID: 38407443 DOI: 10.1111/1750-3841.16970
    Despite long-standing uses in several food and medicine traditions, the full potential of the leguminous crop fenugreek (Trigonella foenum-graecum L.) remains to be realized in the modern diet. Not only its seeds, which are highly prized for their culinary and medicinal properties, but also its leaves and stems abound in phytochemicals with high nutritional and health promoting attributes. Fenugreek dual food-medicine applications and reported metabolic activities include hypoglycemic, antihyperlipidemic, antioxidative, anti-inflammatory, antiatherogenic, antihypertensive, anticarcinogenic, immunomodulatory, and antinociceptive effects, with potential organ-protective effects at the cardiovascular, digestive, hepatic, endocrine, and central nervous system levels. Effectiveness in alleviating certain inflammatory skin conditions and dysfunctions of the reproductive system was also suggested. As a food ingredient, fenugreek can enhance the sensory, nutritional, and nutraceutical qualities of a wide variety of foods. Its high nutritive density can assist with the design of dietary items that meet the demand for novelty, variety, and healthier foods. Its seeds provide essential protective nutrients and other bioactive compounds, notably galactomannans, flavonoids, coumarins, saponins, alkaloids, and essential oils, whose health benefits, alone or in conjunction with other bioactives, are only beginning to be tapped into in the food industries. This review summarizes the current state of evidence on fenugreek potential for functional food development, focusing on the nutrients and non-nutrient bioactive components of interest from a dietary perspective, and their applications for enhancing the functional and nutraceutical value of foods and beverages. New developments, safety, clinical evidence, presumed mechanisms of action, and future perspectives are discussed. HIGHLIGHTS: Fenugreek seeds and leaves have long-standing uses in the food-medicine continuum. Fenugreek phytochemicals exert broad-spectrum biological and pharmacological activities. They show high preventive and nutraceutical potential against common chronic diseases. Current evidence supports multiple mechanisms of action mediated by distinct bioactives. Opportunities for fenugreek-based functional foods and nutraceuticals are expanding.
  5. Evaluation of structure, quality, physicochemical properties, and phenolics content of pea proteins: A novel strategy through the incorporation of fermentation
    Al-Qaisi A, Alrosan M, Almajwal AM, Gammoh S, Alu'datt MH, Kubow S, et al.
    J Food Sci, 2024 Feb 05.
    PMID: 38317408 DOI: 10.1111/1750-3841.16946
    The utilization of pea proteins (PPs) is limited due to their relatively low protein digestibility (∼81%) compared to animal-based proteins, such as whey. The present investigation involved the fermentation of PPs at a concentration of 1% (w/v) using 5% (w/v) water kefir for 60 h at 25°C to improve the functional properties of PPs. The results showed a significant (p 
  6. Adsorption and desorption characteristics of flavonoids from white tea using macroporous adsorption resin
    Yang Y, Liang Q, Zhang B, Zhang J, Fan L, Kang J, et al.
    J Chromatogr A, 2024 Jan 25;1715:464621.
    PMID: 38198876 DOI: 10.1016/j.chroma.2023.464621
    White tea contains the highest flavonoids compared to other teas. While there have been numerous studies on the components of different tea varieties, research explicitly focusing on the flavonoid content of white tea remains scarce, making the need for a good flavonoid purification process for white tea even more important. This study compared the adsorption and desorption performance of five types of macroporous resins: D101, HP20, HPD500, DM301, and AB-8. Among the tested resins, AB-8 was selected based on its best adsorption and desorption performance to investigate the static adsorption kinetics and dynamic adsorption-desorption purification of white tea flavonoids. The optimal purification process was determined: adsorption temperature 25 °C, crude tea flavonoid extract pH 3, ethanol concentration 80 %, sample loading flow rate and eluent flow rate 1.5 BV/min, and eluent dosage 40 BV. The results indicated that the adsorption process followed pseudo-second-order kinetics. Under the above purification conditions, the purity of the total flavonoids in the purified white tea flavonoid increased from approximately 17.69 to 46.23 %, achieving a 2.61-fold improvement, indicating good purification results. The purified white tea flavonoid can be further used for nutraceutical and pharmaceutical applications.
  7. Fulltext Molecular forces driving protein complexation of lentil and whey proteins: Structure-function relationships of trehalose-conjugated protein complexes on protein digestibility and solubility
    Alrosan M, Madi Almajwal A, Al-Qaisi A, Gammoh S, H Alu'datt M, R Al Qudsi F, et al.
    Curr Res Struct Biol, 2024;7:100135.
    PMID: 38516624 DOI: 10.1016/j.crstbi.2024.100135
    Plant-based proteins are often associated with a range of health benefits. Most research primarily investigates pea and soy proteins, while lentil proteins received minimal attention. This study evaluates the effect of protein complexation (using the pH-shifting technique) coupled with trehalose conjugation on lentil and whey proteins. The protein structures after the modification were analysed using spectroscopic methods: Fourier-transform infrared, ultraviolet spectra, and fluorescence spectra. The amide group I, conformation protein, and tertiary structure of the trehalose-conjugated lentil-whey protein complexes (T-LWPs) showed significant changes (P < 0.05). Moreover, the surface properties (surface hydrophobicity and charges) of T-LWPs were significantly modified (P < 0.05), from 457 to 324 a.u and from 36 to -40 mV, respectively. Due to these modifications on the protein structures, the protein digestibility (80-86%) and water solubility (90-94.5%) of T-LWPs increased significantly (P 
  8. Fulltext Functional and Bioactive Properties of Wheat Protein Fractions: Impact of Digestive Enzymes on Antioxidant, α-Amylase, and Angiotensin-Converting Enzyme Inhibition Potential
    Gammoh S, Alu'datt MH, Alhamad MN, Tranchant CC, Rababah T, Al-U'datt D, et al.
    Molecules, 2023 Aug 11;28(16).
    PMID: 37630264 DOI: 10.3390/molecules28166012
    This research aimed to determine the biofunctional properties of wheat flour (WF) protein fractions and modifications to the antioxidant, anti-α-amylase and anti-angiotensin-I converting enzyme (ACE) activities induced by the action of digestive endopeptidases in vitro. A molecular characterization of the most abundant protein fractions, i.e., albumins, glutelins-1, glutelins-2 and prolamins, showed that low- and high-MW polypeptides rich in cysteine, glutamic acid and leucine were present in albumins and glutelins, whereas low-MW subunits with a high proportion of polar amino acids prevailed in prolamins. Prolamins exhibited the second-highest water holding capacity (54%) after WF (84%), while albumins provided superior foam stability (76%). Prolamins, glutenins-1 and globulins demonstrated the highest antioxidant activity (up to 95%, 68% and 59%, respectively) both before and after hydrolysis with pepsin (P-H) or trypsin-chymotrypsin (TC-H). Prolamins, globulins and WF strongly inhibited α-amylase (>90%) before and after TC-H, and before P-H (55-71%). Moreover, P-H significantly increased α-amylase inhibition by albumins from 53 to 74%. The fractions with strong ACE inhibitory activity (70-89%) included prolamins and globulins after TC-H or P-H, as well as globulins before TC-H and WF before P-H. This novel evidence indicates that WF protein fractions and their peptide-enriched P and TC hydrolysates are excellent sources of multifunctional bioactives with antioxidant, antihyperglycemic and antihypertensive potential.
  9. Gut microbiome profiling in systemic sclerosis: a metagenomic approach
    Tan TC, Chandrasekaran L, Leung YY, Purbojati R, Pettersson S, Low AHL
    Clin Exp Rheumatol, 2023 Aug;41(8):1578-1588.
    PMID: 36826808 DOI: 10.55563/clinexprheumatol/jof7nx
    OBJECTIVES: The early gastrointestinal (GI) manifestation of systemic sclerosis (SSc) suggests a possible GI microbiota engagement in the pathophysiology and/or progression of SSc. Previous studies have revealed dysbiosis among Caucasian SSc patients. This study extends these findings to Asian SSc patients.

    METHODS: Adult SSc patients, stratified according to 1) on immunosuppressive (On-IS) drugs or 2) no immunosuppressive drugs (No-IS), and age-and-sex-matched healthy controls (HC) were recruited. Metagenomic sequencing of stool DNA was compared between SSc patients and HC, and between SSc (On-IS) and (No-IS) patients. Alpha and beta-diversity, taxonomic and functional profiling were evaluated.

    RESULTS: Twenty-three female SSc patients (12 On-IS; 11 No-IS; 5 diffuse and 18 limited SSc subtype) and 19 female HC, with median age of 54 years and 56 years, respectively, were recruited. Median SSc disease duration was 3.3 years. Alpha diversity was significantly higher in SSc versus HC (p=0.014) and in SSc (No-IS) versus HC (p=0.006). There was no significant difference in beta diversity between SSc and HC (p=0.307). At the phyla level, there were significantly increased abundance of Firmicutes and Actinobacteria in SSc versus HC, and reduced abundance of Bacteroidetes (all p<0.001). At the species level, there were significantly increased abundance of several Lactobacillus, Bifidobacterium, and Coprococcus species in SSc, and increased abundance of Odoribacter, Bacteroides and Prevotella species in HC. KEGG pathway analysis demonstrated distinct differences between SSc versus HC, and between SSc (No-IS) and SSc (On-IS).

    CONCLUSIONS: Using metagenomic sequencing, our study further underlines distinct alterations in microbiota profiling among Asian SSc patients.

  10. Sensory, structural breakdown, microstructure, salt release properties, and shelf life of salt-coated air-dried yellow alkaline noodles
    Yeoh SY, Tan HL, Muhammad L, Tan TC, Murad M, Mat Easa A
    NPJ Sci Food, 2023 Mar 17;7(1):8.
    PMID: 36932100 DOI: 10.1038/s41538-023-00183-5
    Salt reduction in food has been employed to improve public health. The effects of salt coatings on sodium content, sensory properties, structural breakdown, microstructure, salt release properties, and shelf life of yellow alkaline noodles (YAN) were evaluated. 15 g/dL resistant starch HYLON™ VII (HC) or 5% (v/v) Semperfresh™ (SC) with 10, 20, and 30 g/dL sodium chloride (NaCl) were used. HC-Na30 and SC-Na30 had the highest sodium content and came closest to commercial YAN in taste and saltiness perception. Structural improvement was demonstrated with HC-Na10 and SC-Na10 as both noodles required maximum work to be broken down. Moreover, SEM micrographs of these noodles showed a more compact and dense appearance with increased continuity of the matrix and fewer voids and hollows. However, ruptured surfaces were observed in noodles coated with 20 and 30% salt. The enhanced salt release from the coatings was demonstrated in an in vivo analysis, with the released salt occurring rapidly from HC and SC coatings. HC-Na10 and SC-Na10 noodles had a shelf life of more than 8 days when stored at 4 °C, which is longer than HC-Na0 and SC-Na0 noodles. Storage at 4 °C decelerated the microbiological growth, changes in pH and CIE L* values in salt-coated noodles than storage at 25 °. Thus, HC-Na10 and SC-Na10 could be suitable formulations to replace commercial YAN.
  11. Evaluation of quality and protein structure of natural water kefir-fermented quinoa protein concentrates
    Alrosan M, Tan TC, Easa AM, Gammoh S, Alu'datt MH, Aleid GM, et al.
    Food Chem, 2023 Mar 15;404(Pt B):134614.
    PMID: 36444092 DOI: 10.1016/j.foodchem.2022.134614
    The utilisation of quinoa protein concentrates (QPCs) is limited due to their poor protein digestibility (78.54 %). In this study, QPCs (1 % w/v) were fermented in 5 % (v/v) water kefir grains (WKG) for 5 days at 25 °C. The protein quality of the fermented QPCs was enhanced, whereby the protein digestibility increased significantly (P 
  12. Occurrence and risk assessment of 3-monochloropropanediols esters (3-MCPDE), 2-monochloropropanediol esters (2-MCPDE), and glycidyl esters (GE) in commercial infant formula samples from Malaysia
    Nik Azmi NNA, Tan TC, Ang MY, Leong YH
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess, 2023 Feb;40(2):212-221.
    PMID: 36602442 DOI: 10.1080/19440049.2022.2163054
    The presence of 3-monochloropropanediol esters (3-MCPDE), 2-monochloropropanediol esters (2-MCPDE) and glycidyl esters (GE) in infant formula products has raised serious concerns. They incorporate vegetable oils, particularly palm-based oils, which are well-known to contain large amounts of these process contaminants. An analysis was conducted on infant formula samples (n = 16) obtained from the Malaysian market to determine the levels of 3-MCPDE, 2-MCPDE and GE using gas chromatography-mass spectrometry (GC-MS). The method was validated, with a limit of quantification (LOQ) on instrument of 0.10 µg/g for all analytes. The median concentrations of 3-MCPDE, 2-MCPDE and GE in infant formula in this study were 0.008 µg/g, 0.003 µg/g and 0.002 µg/g respectively. The estimated dietary intakes calculated from consumption of infant formula show higher exposures to infants within the age group of 0 to 5 months, highest for GE (1.61 µg/kg bw/day), followed by 3-MCPDE (0.68 µg/kg bw/day) and 2-MCPDE (0.41 µg/kg bw/day) compared to the age group of 6 to 12 months. Only one sample, relating to GE exposure is a potential risk for both age groups with MOE value below 25,000.
  13. Overview of fermentation process: structure-function relationship on protein quality and non-nutritive compounds of plant-based proteins and carbohydrates
    Alrosan M, Tan TC, Koh WY, Easa AM, Gammoh S, Alu'datt MH
    Crit Rev Food Sci Nutr, 2023;63(25):7677-7691.
    PMID: 35266840 DOI: 10.1080/10408398.2022.2049200
    Demands for high nutritional value-added food products and plant-based proteins have increased over the last decade, in line with the growth of the human population and consumer health awareness. The quality of the plant-based proteins depends on their digestibility, amino acid content, and residues of non-nutritive compounds, such as phenolic compounds, anti-nutritional compounds, antioxidants, and saponins. The presence of these non-nutritive compounds could have detrimental effects on the quality of the proteins. One of the solutions to address these shortcomings of plant-based proteins is fermentation, whereby enzymes that present naturally in microorganisms used during fermentation are responsible for the cleavage of the bonds between proteins and non-nutritive compounds. This mechanism has pronounced effects on the non-nutritive compounds, resulting in the enhancement of protein digestibility and functional properties of plant-based proteins. We assert that the types of plant-based proteins and microorganisms used during fermentation must be carefully addressed to truly enhance the quality, functional properties, and health functionalities of plant-based proteins.Supplemental data for this article is available online at here. show.
  14. Fulltext Rheological characterization and fouling deposition behavior of coconut cream emulsion at heat processing temperature range
    Maghazechi A, Mohammadi Nafchi A, Tan TC, Easa AM
    Food Sci Nutr, 2022 Nov;10(11):3801-3813.
    PMID: 36348806 DOI: 10.1002/fsn3.2977
    Fouling deposition in the coconut cream emulsion (CCE) is considered a severe technical issue in the industry. Since the fouling deposition results from the heating effect on the CCE bulk, the heat-induced structural changes in the CCE bulk at different temperatures were rheologically investigated in the first part of this study. The second part applied different heat treatment conditions to investigate generated fouling deposition (GFD). Chemical composition, FTIR, and SEM imaging were used to explore GFDs thoroughly. The increase in viscosity and storage modulus (G') reflect such heat-induced changes over the experimental conditions. More structural changes were predicted at around ≥85°C, accompanied by a sharp increase in viscosity and (G'), which was associated with the gelation of CCE. The conformational transition, fat agglomeration in CCE bulk, generated fouling deposits (GFDs) were significant around 70°C. The chemical composition of the GFD has shown an increasing trend in the protein, carbohydrates, and ash, meanwhile fluctuation in the fat contents with increasing temperature. The FTIR peaks showed novel peaks around temperature ≥85°C, which implied new amide groups or new protein conformation. The SEM images provided the different microstructures of GFDs at high-temperature levels. More likely the GFDs appeared at temperature ≥85°C are a gel deposit layer. These findings strongly suggest that emulsion gelation was the primary cause of coconut cream fouling.
  15. Development of a nutrition management software based on selected Middle Eastern and Mediterranean dishes to support personalized diet and weight management
    Alu'datt MH, Khamayseh Y, Alhamad MN, Tranchant CC, Gammoh S, Rababah T, et al.
    Food Chem, 2022 Mar 30;373(Pt B):131531.
    PMID: 34823940 DOI: 10.1016/j.foodchem.2021.131531
    The nutrient composition of 50 commonly consumed Jordanian food dishes was determined to support the development of a novel nutrition management system designed to assist with dietary intake assessment and diet management. Composite dishes were selected by interviewing households located in the northern region of Jordan. For each dish, five different recipes were collected from experienced chefs and the typical recipe was formulated based on the average weights of ingredients and net weight of the dish. Proximate composition as well as vitamin and mineral contents were determined and related to ingredient composition and cooking conditions. The newly created food composition database was used to develop a user-centric nutrition management software tailored to reflect the characteristics of the Jordanian diet with representative items from this diet. This novel nutrition management system is customizable, enabling users to build daily meal plans in accordance with personalized dietary needs and goals.
  16. Recent updates on lentil and quinoa protein-based dairy protein alternatives: Nutrition, technologies, and challenges
    Alrosan M, Tan TC, Mat Easa A, Gammoh S, Alu'datt MH
    Food Chem, 2022 Feb 10;383:132386.
    PMID: 35176718 DOI: 10.1016/j.foodchem.2022.132386
    Due to its high nutritional value and increasing consumption trends, plant-based proteins were used in a variety of dietary products, either in their entirety or as partial substitutions. There is indeed a growing need to produce plant-based proteins as alternatives to dairy-based proteins that have good functional properties, high nutritional values, and high protein digestibility. Among the plant-based proteins, both lentil and quinoa proteins received a lot of attention in recent years as dairy-based protein alternatives. To ensure plant-based proteins a success in food applications, food industries and researchers need to have a comprehensive scientific understanding of these proteins. The demand for proteins is highly dependent on several factors, mainly functional properties, nutritional values, and protein digestibility. Fermentation and protein complexation are recognised to be suitable techniques in enhancing the functional properties, nutritional values, and protein digestibility of these plant-based proteins, making them potential alternatives for dairy-based proteins.
  17. Fulltext Influence of low-level gelling agents on the dissolution and in-vitro nutrient release study of coconut water-based hydrogel
    Seow EK, Muthu V, Che Muhamed AM, Ooi CH, Singh R, Mat Easa A, et al.
    J Food Sci Technol, 2022 Feb;59(2):589-596.
    PMID: 35153308 DOI: 10.1007/s13197-021-05045-0
    The purpose of this study was to evaluate the controlled-release properties of nutrients from coconut water-based hydrogel. Hydrogels were prepared at varying proportions of gellan and xanthan gums such that the total weight of the gelling agents for all 11 formulations was 1% (w/w) in coconut water. The formulation of the hydrogel was selected using gravimetric analysis by evaluating the dissolution weight of the hydrogel in simulated gastric fluid and simulated intestinal fluid. Interestingly, hydrogel with 0.7% gellan gum and 0.3% xanthan gum showed the most tolerance towards simulated gastric and intestinal fluids over a 1-h period. The in-vitro release study was performed in simulated gastric fluid and followed by simulated intestinal fluid for about 2 h. The trend of release profile showed that the hydrogel had the ability to sustain the nutrients release over a period of 1 h. After 75 min, the release trend was static indicated the nutrients was released from the hydrogel. In conclusion, a coconut water-based hydrogel formulated with 0.7% of gellan and 0.3% of xanthan gum has demonstrated its controlled-release property as evidenced by its effectiveness in the sustained release of nutrients over a period of 1 h.
  18. Mechanism of the structural interaction between whey and lentil proteins in the unique creation of a protein structure
    Alrosan M, Tan TC, Easa AM, Gammoh S, Alu'datt MH
    J Food Sci, 2021 Dec;86(12):5282-5294.
    PMID: 34796499 DOI: 10.1111/1750-3841.15974
    Poor solubility is a substantial factor that restricts the production of high value-added lentil proteins (LPs). In this study, whey protein isolates (WPIs), which have high solubility and are used in various food industries, were mixed with LPs at pH 12 to create LP-WPI protein complexes with improved water solubility properties using pH-recycling approach (maintained at pH 12.0 for 60 min and then readjusting to pH 7.0). LP-WPI protein complexes produced in this study have gained high surface charge, increased in the solubilization of protein complexes to ≈92%, as well as improved resistance against protein aggregation. The ratio of LPs to WPIs has a significant effect on the generation of unique tertiary and secondary protein structures based on the protein-protein interaction (PPI) technique via pH-recycling. The protein interaction between LPs and WPIs resulted in alteration on the surface morphology of the produced protein complexes. This study showed that electrostatic interaction, hydrophobic force, and hydrogen bond appear as major molecular forces in this PPI. The efficacy of the pH-recycling method used in this research indicates that this approach could be a robust approach to enhance the functional properties of food proteins. PRACTICAL APPLICATION: The pH-recycling technique is a proven technique for protein complexation in creating novel protein complexes with improved functional properties. Even though lentils are a rich source of plant-based protein, its utilization by food industries is restricted due to the poor water solubility of lentil proteins (LPs). However, by using complexing lentil proteins with whey protein isolates (WPIs), that is, LP-WPI protein complex, was developed. The water solubility of LP-WPI protein complex was significantly higher than LPs, up to approximately 92%. In addition, this could improve the utilization of lentil seeds in food application as an alternative for animal-based proteins.
  19. Molecular forces governing protein-protein interaction: Structure-function relationship of complexes protein in the food industry
    Alrosan M, Tan TC, Easa AM, Gammoh S, Alu'datt MH
    Crit Rev Food Sci Nutr, 2021 Jan 18.
    PMID: 33455424 DOI: 10.1080/10408398.2021.1871589
    The application of protein-protein interaction (PPI) has been widely used in various industries, such as food, nutraceutical, and pharmaceutical. A deeper understanding of PPI is needed, and the molecular forces governing proteins and their interaction must be explained. The design of new structures with improved functional properties, e.g., solubility, emulsion, and gelation, has been fueled by the development of structural and colloidal building blocks. In this review, the molecular forces of protein structures are discussed, followed by the relationship between molecular force and structure, ways of a bind of proteins together in solution or at the interface, and functional properties. A more detailed look is thus taken at the relationship between the various influencing factors on molecular forces involved in PPI. These factors include protein properties, such as types, concentration, and mixing ratio, and solvent conditions, such as ionic strength and pH. This review also summarizes methods tha1t are capable of identifying molecular forces in protein and PPI, as well as characterizing protein structure.
  20. The use of salt-coating to improve textural, mechanical, cooking and sensory properties of air-dried yellow alkaline noodles
    Yeoh SY, Lubowa M, Tan TC, Murad M, Mat Easa A
    Food Chem, 2020 Dec 15;333:127425.
    PMID: 32683254 DOI: 10.1016/j.foodchem.2020.127425
    Zero-salted yellow alkaline noodles (YAN) were immersed in solutions of resistant starch HYLON™ VII (HC) or fruit coating Semperfresh™ (SC) containing a range of salt (NaCl) between 10 and 30% (w/v). The objective was to evaluate the effect of salt-coatings on the textural, handling, cooking, and sensory properties of YAN. Increasing salt in the coatings caused a reduction in optimum cooking time, cooking loss and increase in cooking yield. The mechanical and textural parameters, sensory hardness, springiness and overall sensory acceptability of the salt-coated noodles however decreased with increasing salt application. HC-Na10 and SC-Na10 showed the highest textural and mechanical parameters, sensory hardness and springiness. The differences in the parameters were attributed mainly to the water absorption properties of starch that was affected by salt application. Thus, the quality of salt-coated noodles was dependent mainly on the amounts of salt applied in the coatings rather than on the types of coatings used.
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