PCP-P: Protein and Co-Products Posters
Monday morning
Chair(s): M. Dowd, USDA, ARS, SRRC, USA
Functional Properties of Food Protein and Polysaccharide Mixtures Optimized by Response Surface Methodology.
Arthur Bueno, Cristina Pereira, Inar Castro,
Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo, Av. Lineu Prestes 580 B14, 05508-900 São Paulo, Brazil
Proteins and polysaccharides can exert a complementary function as emulsifiers in food formulations. Multivariate statistical techniques were first applied to classify different ingredients according to their chemical composition and functional properties. Three ingredients were selected and functional properties of their mixtures were optimized using response surface methodology (RSM). A simplex centroid design was applied to model emulsifying activity index (EAI), average droplet size (D[4,3]), creaming inhibition (CI), emulsion stability (ES) and water retention capacity (WRC) of the mixtures containing different proportions of high methoxyl pectin (x1 ), textured soybean protein (x2 ) and isolated soybean protein (x3 ). All polynomial models showed a good fitness in respect to the experimental data. The proportion of the ingredients suggested by optimization procedure showed an increase of 19% in EAI, 22% in ES, with the same value for D[4,3] (18μm) and WRC (1.4 ml/g) when compared with powdered textured soybean protein. More homogeneous droplet distribution was observed in the optimized mixture than when the ingredients were individually applied. Results can be partially attributed to the electrostatic balance between the anionic polysaccharide and soybean proteins at pH values above the protein isoelectric point.
Promotion of Digestibility and Reduction in Allergenicity of Wheat Gliadin by Deamidation.
Keiko Kato1, Akihiro Suda1, Hitoshi Kumagai2, Hidetoshi Sakurai1, Hitomi Kumagai1,
1Nihon University, 1866 Kameino, Fujisawa-shi 252-8510, Japan, 2Kyoritsu Women's University, 2-2-1 Hitotsubashi, Chiyoda-ku, Tokyo 101-8437, Japan
Deamidation of proteins often changes their properties. We showed that the cation-exchange resin of the carboxylate type was quite effective to deamidate food proteins without causing any detectable hydrolysis of peptide bonds. Phytate-removed deamidated soybean globulin showed enhanced calcium absorption from the intestines, while deamidated wheat gliadin and gluten displayed increased solubility in water and salt solutions, and had an improved foaming property. Wheat gluten has a unique property of extendability, which makes it suitable for use in bakery products. However, the low solubility of gluten in water limits its use in other products and also makes it resistant to digestion. The increased solubility of the deamidated gliadin in water may improve its digestibility because solubilized protein is susceptible to hydrolysis by proteases. Moreover, the deamidated gliadin may have low allergenicity because the epitope structure of gliadin contains some glutamine residues in tandem. In the present study, the digestibility and allergenicity of the deamidated gliadn were examined by using an anti-gliadin antibody, an anti-peptide epitope antibody and sera from patients RAST positive for wheat. Our results indicated that the deamidated gliadin was digested rapidly in the stomach and had low allergenicity.
Properties of Yellow and Oriental Mustard Proteins.
J. Wanasundara, S. Abeysekara,
Agriculture & Agri-Food Canada, Saskatoon, SK, Canada
Edible mustard in North America include seeds of Sinapis alba (yellow mustard) and Brassica juncea (oriental and brown mustard) that belong to Cruciferae family. Total protein content of yellow mustard (32%) is higher than brown or oriental mustard (26%). Storage proteins are mainly cruciferins and napins. Two varieties of each mustard type were studied for protein properties. Intact seed proteins have lowest solubility (20 to 30% of total protein) between pH 3 and 4. SDS-PAGE separation of soluble proteins showed primarily napins become soluble at the lowest soluble pHs. Solubility of napin at this pH can be improved by changing ionic strength. Cruciferins and napins of S. alba and B. juncea were isolated and purified. Clear endothermic peak was observed for cruciferin at 87.2±0.3°C for S. alba and 85± 0.5°C for B. juncea at pH 7.0. Napins gave a small endothermic peak which was between 65 and 67°C. Allergenic proteins Sin a 1 and Bra j 1E were present at 0.75% and 0.5% of phosphate buffer (pH 7.4) soluble proteins of S. alba and B. juncea, respectively. Information on mustard protein properties is scarce but essential to devise protein utilization strategies.
The Effect of Transglutaminase Crosslinking Reactions on Soy Protein vs. Heated Soy Protein Dispersions.
D.A. Clare1, H. Hwang2, P. Kwanyuen3, C. Daubert1,
1Department of Food, Bioprocessing, and Nutrition Sciences, Raleigh, NC, USA, 2Department of Molecular and Structural Biochemistry, Raleigh, NC, USA, 3USDA-ARS and Crop Science Department, NC State University, Raleigh, NC, USA
Previously, we created a thermally modified soy protein isolate (mSPI) that was readily reconstituted in water and demonstrated improved heat stability and cold-set gel functionality compared to unheated SPI. Herein, we examined the effect of enzyme modification (microbial transglutaminase; mTGase) on equivalently prepared SPI and mSPI protein dispersions with respect to: (1) solubility, (2) the effects of temperature on polymerization reactions, (3) degree of cross-linking, (4) SDS-PAGE protein banding patterns before and after mTGase treatment, and (5) resultant altered functional parameters, such as apparent viscosity, after enzyme processing. Aggregate formation occurred in mSPI solutions which diminished solubility and heat stability. Notably, the mSPI substrate was not cross-linked to the same extent as SPI. Perhaps, this was due in part to aggregate formation that limited accessibility to the TGase catalytic site. SPI and mSPI dispersions exhibited a yield stress and non-Newtonian flow behavior. In contrast, both enzyme treated samples demonstrated shear thinning properties. The apparent viscosity was significantly higher in TGase-treated SPI vs. Tgase treated-mSPI dispersions, both of which were greatly enhanced compared to controls. These differences in functionality will impact the design for future applications.
Effect of Environmental Stressors on Biopolymer Particles Formed by Heat Treatment of β-Lactoglobulin/Beet Pectin Complexes.
O.G. Jones, D.J. McClements,
University of Massachusetts, Amherst, Amherst, MA, USA
Acid-stable biopolymer complex particles between β-lactoglobulin and beet pectin were prepared using a novel acidification/heating procedure. Incorporation of sodium chloride was tested at different preparative stages to elucidate electrostatic effects. Also, dehydration and freezing were investigated on fully formed particles. After preparation, analyses were performed through visual observation, visible spectrophotometry, dynamic light scattering, and electrophoretic mobility. Salt inclusion prior to full particle formation created unstable particles (d > 1000nm), while later addition led to full stability at all concentrations (d < 350nm). Salts screened electrostatic interactions necessary for complexation, yet caused no reversal after thermal denaturation. In fact, 200mM sodium chloride added after preparation contributed to improved acid stability (pH 2-3). No significant changes were found after freezing and thawing procedures. Dehydration induced occasional precipitation events. Addition of sucrose alleviated aggregation, as did sodium chloride to a lesser extent. Particle structure was postulated as filamentous carbohydrate strands radiating outwards from an amorphous, denatured protein core. Such particles may be ideal for hydrophobic compound entrapment or as fat mimetics.
High Strength Bio-Based Fiberboard Improved by Soy Flour Adhesives.
Xin Li1, Donghai Wang1, Jo A. Ratto2, Xiuzhi Susan Sun1,
1Kansas State University, Manhattan, KS, USA, 2U.S Army Soldier Natick Research, Development and Engineering Center, Natick, MA, USA
Fiberboard manufacture employs formaldehyde based resins currently. However, the formaldehyde resins are harmful to the human health, and mainly made from petroleum products, which reserves are naturally limited. Therefore, the objective of this research was to develop bio-based fiberboard using soybean flour adhesives.The soybean flour adhesives were developed in our lab. Soy flour was modified with 1% of sodium dodecyl sulfate solution first, then the slurry be dried, and then the modified soy flour adhesives were obtained after milling the dried substances. Commercial pulp fiber was used to make fiberboards for this research. Compared to commercial fiberboard V2s for packaging uses, the bio-based fiberboard had stronger strength. This research suggests that the bio-based fiberboard has great potential as alternative to current commercial fiberboard.
Use of Sunflower Cake Obtained In Oil Extraction for Adsorbent Production.
Rosana de Cassia de Souza Schneider, Adriane Lawisch Rodriguez, Nelma Spinato Balbinot, Fabrício Ivan Kappel, Marta Barcellos Santos,
Universidade de Santa Cruz do Sul, Santa Cruz do Sul, RS, Brazil
The use of co-products of the sunflower biodiesel productive chain has been studied aiming at the production of active charcoal. Charcoal was produced in an oven at 600 and 700 ºC for 20 and 30 minutes, having, as raw material, sunflower cakes of Aguará species, got in laboratory, and at sunflower industry. Activated carbon has been prepared by physical activated methods by pyrolysis at 110 ºC for 24 hours and chemical activation with KOH at 50% (m/v) at 700 ºC for 2 minutes. The activated carbon produced has been assessed by adsorption of blue of methylene in aqueous solution and for iodine adsorption. With chemical activation, all samples have got activity increase, i. e, larger specific surface area. Activated carbons produced are, therefore, comparable to commercial ones. The results of the active charcoal production were compared with results of the direct activation of the sunflower cake and it was observed that the activity was better with active charcoal. Therefore, the production of adsorbents from sunflower cake is viable.