Effect of polysaccharides on the rheological behaviour of soy–wheat protein aggregation and conformational changes during high‐moisture extrusion
BACKGROUND Due to the extrusion black box effect, polysaccharides determine the formation of meat‐like fibrous structures by modulating the flow behaviour and structural changes of plant proteins under high‐moisture extrusion conditions. However, there is limited knowledge on the mechanism of resolu...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2023-09, Vol.103 (12), p.5992-6004 |
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| container_title | Journal of the science of food and agriculture |
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| creator | Wang, Fengqiujie Lian, Wentao Gu, Xuelian Zhang, Haojia Gao, Yang Lü, Mingshou Zhu, Ying Huang, Yuyang Sun, Ying Zhu, Xiuqing |
| description | BACKGROUND
Due to the extrusion black box effect, polysaccharides determine the formation of meat‐like fibrous structures by modulating the flow behaviour and structural changes of plant proteins under high‐moisture extrusion conditions. However, there is limited knowledge on the mechanism of resolution. This study simulated the rheological properties of soy protein–wheat protein under 57% moisture conditions with addition of 4% sodium alginate (SA), 2% xanthan gum (XG), and 2% maltodextrin (MD). The effect of these polysaccharides on the aggregation behaviour and conformation of raw protein during high‐moisture extrusion was investigated.
RESULTS
It was revealed that the three polysaccharides were effective in increasing the interaction between proteins and between proteins and water. Among them, 4% SA elicited a significantly stronger storage modulus (gelation behaviour) compared to the control. Analysis of different zones of extrudates by protein electrophoresis, particle size, and turbidity showed that SA‐4% was able to form more high molecular protein aggregates (> 245 kDa) and promoted crosslinking of low molecular subunits ( |
| doi_str_mv | 10.1002/jsfa.12669 |
| format | Article |
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Due to the extrusion black box effect, polysaccharides determine the formation of meat‐like fibrous structures by modulating the flow behaviour and structural changes of plant proteins under high‐moisture extrusion conditions. However, there is limited knowledge on the mechanism of resolution. This study simulated the rheological properties of soy protein–wheat protein under 57% moisture conditions with addition of 4% sodium alginate (SA), 2% xanthan gum (XG), and 2% maltodextrin (MD). The effect of these polysaccharides on the aggregation behaviour and conformation of raw protein during high‐moisture extrusion was investigated.
RESULTS
It was revealed that the three polysaccharides were effective in increasing the interaction between proteins and between proteins and water. Among them, 4% SA elicited a significantly stronger storage modulus (gelation behaviour) compared to the control. Analysis of different zones of extrudates by protein electrophoresis, particle size, and turbidity showed that SA‐4% was able to form more high molecular protein aggregates (> 245 kDa) and promoted crosslinking of low molecular subunits (< 48 kDa), resulting in moderately sized protein aggregated particles. Fluorescence and ultraviolet spectra showed the transformation of protein tertiary structures in different extrusion zones, confirming that the key extrusion zone for protein conformational transformation by polysaccharides is the die–cooling zone. Furthermore, stretching of polypeptide chains and accelerated protein rearrangement facilitated the formation of more fibrillar structures.
CONCLUSION
Theoretical support for polysaccharide modulation of plant protein quality in high moisture extruded products is provided by this study. © 2023 Society of Chemical Industry.</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.12669</identifier><identifier>PMID: 37115040</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>Aggregation behavior ; Alginic acid ; conformational changes ; Crosslinking ; Electrophoresis ; Extrusion dies ; Extrusions ; high‐moisture extrusion technology ; Maltodextrin ; Moisture effects ; plant protein ; Polypeptides ; Polysaccharides ; protein aggregation behaviour ; Protein interaction ; Protein structure ; Proteins ; Rheological properties ; Rheology ; Saccharides ; Sodium alginate ; Storage modulus ; Turbidity ; Ultraviolet spectra ; Wheat ; Xanthan ; Xanthan gum</subject><ispartof>Journal of the science of food and agriculture, 2023-09, Vol.103 (12), p.5992-6004</ispartof><rights>2023 Society of Chemical Industry.</rights><rights>Copyright © 2023 Society of Chemical Industry</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3939-94333e697f974aa07002a358cc7fb95e1a2961a0b6ce2bafff2db4ef76503a573</citedby><cites>FETCH-LOGICAL-c3939-94333e697f974aa07002a358cc7fb95e1a2961a0b6ce2bafff2db4ef76503a573</cites><orcidid>0000-0002-4154-6646 ; 0000-0003-4511-6579 ; 0000-0003-3882-9247 ; 0000-0003-4442-2216 ; 0000-0001-6884-8794 ; 0000-0001-8150-4902</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.12669$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.12669$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/37115040$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Wang, Fengqiujie</creatorcontrib><creatorcontrib>Lian, Wentao</creatorcontrib><creatorcontrib>Gu, Xuelian</creatorcontrib><creatorcontrib>Zhang, Haojia</creatorcontrib><creatorcontrib>Gao, Yang</creatorcontrib><creatorcontrib>Lü, Mingshou</creatorcontrib><creatorcontrib>Zhu, Ying</creatorcontrib><creatorcontrib>Huang, Yuyang</creatorcontrib><creatorcontrib>Sun, Ying</creatorcontrib><creatorcontrib>Zhu, Xiuqing</creatorcontrib><title>Effect of polysaccharides on the rheological behaviour of soy–wheat protein aggregation and conformational changes during high‐moisture extrusion</title><title>Journal of the science of food and agriculture</title><addtitle>J Sci Food Agric</addtitle><description>BACKGROUND
Due to the extrusion black box effect, polysaccharides determine the formation of meat‐like fibrous structures by modulating the flow behaviour and structural changes of plant proteins under high‐moisture extrusion conditions. However, there is limited knowledge on the mechanism of resolution. This study simulated the rheological properties of soy protein–wheat protein under 57% moisture conditions with addition of 4% sodium alginate (SA), 2% xanthan gum (XG), and 2% maltodextrin (MD). The effect of these polysaccharides on the aggregation behaviour and conformation of raw protein during high‐moisture extrusion was investigated.
RESULTS
It was revealed that the three polysaccharides were effective in increasing the interaction between proteins and between proteins and water. Among them, 4% SA elicited a significantly stronger storage modulus (gelation behaviour) compared to the control. Analysis of different zones of extrudates by protein electrophoresis, particle size, and turbidity showed that SA‐4% was able to form more high molecular protein aggregates (> 245 kDa) and promoted crosslinking of low molecular subunits (< 48 kDa), resulting in moderately sized protein aggregated particles. Fluorescence and ultraviolet spectra showed the transformation of protein tertiary structures in different extrusion zones, confirming that the key extrusion zone for protein conformational transformation by polysaccharides is the die–cooling zone. Furthermore, stretching of polypeptide chains and accelerated protein rearrangement facilitated the formation of more fibrillar structures.
CONCLUSION
Theoretical support for polysaccharide modulation of plant protein quality in high moisture extruded products is provided by this study. © 2023 Society of Chemical Industry.</description><subject>Aggregation behavior</subject><subject>Alginic acid</subject><subject>conformational changes</subject><subject>Crosslinking</subject><subject>Electrophoresis</subject><subject>Extrusion dies</subject><subject>Extrusions</subject><subject>high‐moisture extrusion technology</subject><subject>Maltodextrin</subject><subject>Moisture effects</subject><subject>plant protein</subject><subject>Polypeptides</subject><subject>Polysaccharides</subject><subject>protein aggregation behaviour</subject><subject>Protein interaction</subject><subject>Protein structure</subject><subject>Proteins</subject><subject>Rheological properties</subject><subject>Rheology</subject><subject>Saccharides</subject><subject>Sodium alginate</subject><subject>Storage modulus</subject><subject>Turbidity</subject><subject>Ultraviolet spectra</subject><subject>Wheat</subject><subject>Xanthan</subject><subject>Xanthan gum</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><recordid>eNp9kc9u1DAQhy0EokvhwgMgS1wqpBT_SeL1saraUlSJA3COJs448SqJFzuh7K2PUKniBfskdbqFAwdOlsbffJqZHyFvOTvmjImPm2jhmIuy1M_IijOtMsY4e05W6VNkBc_FAXkV44YxpnVZviQHUnFesJytyO8za9FM1Fu69f0ugjEdBNdgpH6kU4c0dOh73zoDPa2xg5_Oz2Hho9_d39xddwgT3QY_oRsptG3AFiaXmmFsqPGj9WF4LKT-5B7bpG7m4MaWdq7t7m9uB-_iNAek-GsKc0zoa_LCQh_xzdN7SL6fn307_ZRdfbm4PD25yozUUmc6l1JiqZXVKgdgKi0Mslgbo2ytC-QgdMmB1aVBUYO1VjR1jlaVBZNQKHlIjvbeNP-PGeNUDS4a7HsY0c-xEmumtBBKLej7f9BNukNaaqHynDOR83WiPuwpE3yMAW21DW6AsKs4q5awqiWs6jGsBL97Us71gM1f9E86CeB74Nr1uPuPqvr89fxkL30AoY-kbg</recordid><startdate>202309</startdate><enddate>202309</enddate><creator>Wang, Fengqiujie</creator><creator>Lian, Wentao</creator><creator>Gu, Xuelian</creator><creator>Zhang, Haojia</creator><creator>Gao, Yang</creator><creator>Lü, Mingshou</creator><creator>Zhu, Ying</creator><creator>Huang, Yuyang</creator><creator>Sun, Ying</creator><creator>Zhu, Xiuqing</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0002-4154-6646</orcidid><orcidid>https://orcid.org/0000-0003-4511-6579</orcidid><orcidid>https://orcid.org/0000-0003-3882-9247</orcidid><orcidid>https://orcid.org/0000-0003-4442-2216</orcidid><orcidid>https://orcid.org/0000-0001-6884-8794</orcidid><orcidid>https://orcid.org/0000-0001-8150-4902</orcidid></search><sort><creationdate>202309</creationdate><title>Effect of polysaccharides on the rheological behaviour of soy–wheat protein aggregation and conformational changes during high‐moisture extrusion</title><author>Wang, Fengqiujie ; Lian, Wentao ; Gu, Xuelian ; Zhang, Haojia ; Gao, Yang ; Lü, Mingshou ; Zhu, Ying ; Huang, Yuyang ; Sun, Ying ; Zhu, Xiuqing</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3939-94333e697f974aa07002a358cc7fb95e1a2961a0b6ce2bafff2db4ef76503a573</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Aggregation behavior</topic><topic>Alginic acid</topic><topic>conformational changes</topic><topic>Crosslinking</topic><topic>Electrophoresis</topic><topic>Extrusion dies</topic><topic>Extrusions</topic><topic>high‐moisture extrusion technology</topic><topic>Maltodextrin</topic><topic>Moisture effects</topic><topic>plant protein</topic><topic>Polypeptides</topic><topic>Polysaccharides</topic><topic>protein aggregation behaviour</topic><topic>Protein interaction</topic><topic>Protein structure</topic><topic>Proteins</topic><topic>Rheological properties</topic><topic>Rheology</topic><topic>Saccharides</topic><topic>Sodium alginate</topic><topic>Storage modulus</topic><topic>Turbidity</topic><topic>Ultraviolet spectra</topic><topic>Wheat</topic><topic>Xanthan</topic><topic>Xanthan gum</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Wang, Fengqiujie</creatorcontrib><creatorcontrib>Lian, Wentao</creatorcontrib><creatorcontrib>Gu, Xuelian</creatorcontrib><creatorcontrib>Zhang, Haojia</creatorcontrib><creatorcontrib>Gao, Yang</creatorcontrib><creatorcontrib>Lü, Mingshou</creatorcontrib><creatorcontrib>Zhu, Ying</creatorcontrib><creatorcontrib>Huang, Yuyang</creatorcontrib><creatorcontrib>Sun, Ying</creatorcontrib><creatorcontrib>Zhu, Xiuqing</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Wang, Fengqiujie</au><au>Lian, Wentao</au><au>Gu, Xuelian</au><au>Zhang, Haojia</au><au>Gao, Yang</au><au>Lü, Mingshou</au><au>Zhu, Ying</au><au>Huang, Yuyang</au><au>Sun, Ying</au><au>Zhu, Xiuqing</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of polysaccharides on the rheological behaviour of soy–wheat protein aggregation and conformational changes during high‐moisture extrusion</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J Sci Food Agric</addtitle><date>2023-09</date><risdate>2023</risdate><volume>103</volume><issue>12</issue><spage>5992</spage><epage>6004</epage><pages>5992-6004</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><abstract>BACKGROUND
Due to the extrusion black box effect, polysaccharides determine the formation of meat‐like fibrous structures by modulating the flow behaviour and structural changes of plant proteins under high‐moisture extrusion conditions. However, there is limited knowledge on the mechanism of resolution. This study simulated the rheological properties of soy protein–wheat protein under 57% moisture conditions with addition of 4% sodium alginate (SA), 2% xanthan gum (XG), and 2% maltodextrin (MD). The effect of these polysaccharides on the aggregation behaviour and conformation of raw protein during high‐moisture extrusion was investigated.
RESULTS
It was revealed that the three polysaccharides were effective in increasing the interaction between proteins and between proteins and water. Among them, 4% SA elicited a significantly stronger storage modulus (gelation behaviour) compared to the control. Analysis of different zones of extrudates by protein electrophoresis, particle size, and turbidity showed that SA‐4% was able to form more high molecular protein aggregates (> 245 kDa) and promoted crosslinking of low molecular subunits (< 48 kDa), resulting in moderately sized protein aggregated particles. Fluorescence and ultraviolet spectra showed the transformation of protein tertiary structures in different extrusion zones, confirming that the key extrusion zone for protein conformational transformation by polysaccharides is the die–cooling zone. Furthermore, stretching of polypeptide chains and accelerated protein rearrangement facilitated the formation of more fibrillar structures.
CONCLUSION
Theoretical support for polysaccharide modulation of plant protein quality in high moisture extruded products is provided by this study. © 2023 Society of Chemical Industry.</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>37115040</pmid><doi>10.1002/jsfa.12669</doi><tpages>13</tpages><orcidid>https://orcid.org/0000-0002-4154-6646</orcidid><orcidid>https://orcid.org/0000-0003-4511-6579</orcidid><orcidid>https://orcid.org/0000-0003-3882-9247</orcidid><orcidid>https://orcid.org/0000-0003-4442-2216</orcidid><orcidid>https://orcid.org/0000-0001-6884-8794</orcidid><orcidid>https://orcid.org/0000-0001-8150-4902</orcidid><oa>free_for_read</oa></addata></record> |
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| ispartof | Journal of the science of food and agriculture, 2023-09, Vol.103 (12), p.5992-6004 |
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| source | Wiley Online Library Journals Frontfile Complete |
| subjects | Aggregation behavior Alginic acid conformational changes Crosslinking Electrophoresis Extrusion dies Extrusions high‐moisture extrusion technology Maltodextrin Moisture effects plant protein Polypeptides Polysaccharides protein aggregation behaviour Protein interaction Protein structure Proteins Rheological properties Rheology Saccharides Sodium alginate Storage modulus Turbidity Ultraviolet spectra Wheat Xanthan Xanthan gum |
| title | Effect of polysaccharides on the rheological behaviour of soy–wheat protein aggregation and conformational changes during high‐moisture extrusion |
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