This study establishes that combined ultrasonication and pH-shifting treatment effectively valorizes wheat gluten, leading to improved enzymatic hydrolysis and antioxidant peptide release. The treatment triggers a molecular restructuring, characterized by weakened hydrophobic interactions and intensified covalent bonds, and shifting from β-sheets to β-turns. These structural modifications lead to significant functional improvements: solubility increased from 3.9% to 11.2%, while dispersion stability was enhanced. Process optimization revealed treatment at pH 9 maximized enzymatic hydrolysis efficiency (protein recovery increased from 83.82% to 88.49%) and DPPH radical scavenging capacity (89.32% to 92.36%), whereas pH 12 combined with 200 W ultrasonication yielded superior ABTS radical scavenging activity (54.73%). Mechanistically, structural unfolding exposed hydrophobic and aromatic amino acids (e.g., Trp), facilitating the release of bioactive peptides. Notably, the identified peptide LWAWW exhibited strong Keap1 binding affinity (-9.5 kcal/mol). This work provides an efficient, sustainable strategy for transforming wheat gluten into high-value, functional food ingredients.
Rice glutelin hydrolysates (RGHs) with different degrees of hydrolysis (DH) were prepared using papain, and the structural characterization, physicochemical stability, and antioxidant activity of RGH were analyzed. Results showed that RGH primarily consisted of low molecular weight (MW) peptides (<3 kDa), with hydrophobic/aromatic amino acid content increasing with DH. Higher DH level led to reduced average particle size and zeta potential of RGH. Structurally, as DH increased, a decrease in α-helix content alongside increased β-sheet/random coil ratios was observed in RGH, indicating a transition towards a more disordered structure in RGH. Furthermore, the antioxidant activity of RGH was significantly enhanced with the increase in DH, with RGH-18 showing the highest bioactivity. RGH maintained stability and antioxidant capacity under gastrointestinal digestion as well as various environmental stresses, including varying pH and temperatures, and the presence of metal ions. Cellular experiments demonstrated that RGH-18 alleviated H2O2-induced oxidative damage in HepG2 cells, likely by inhibiting Keap1 and activating Nrf2 via the Keap1/Nrf2 pathway. This study supports the potential of RGH as a functional ingredient and provides insights for targeted rice peptide production.
Qi Zhang, Meng-Yan Jian, Yali Wang et al.· Foods· 0 citations
Soy protein isolate (SPI) is widely used as a plant protein ingredient. This study modified SPI by ultrasound-assisted laccase treatment (U + La; 150, 300, 450, and 600 W), evaluated its functional properties, and further analyzed the related physicochemical and structural changes. SPI treated with 300 W ultrasound and laccase (UL3) showed the best overall functionality, with the highest water-holding capacity (93.39%), emulsion stability index (42.60 ± 2.24 min), and foaming capacity (169.29%). UL3 also showed a relatively small particle size (362.80 nm) and the highest absolute zeta potential (27.78 mV). Electrophoretic and chromatographic analyses indicated increased high-molecular-weight aggregates after U + La treatment. Spectroscopic and microstructural results suggested that moderate U + La treatment was associated with SPI conformational changes and a compact gel network. Overall, UL3 improved SPI model functionality and showed application potential as a modified plant protein ingredient.
Jiaxin Guo, Qinggang Xie, Yilin Sun et al.· Food Research International· 1 citation
Inspired by the exploration of underutilized byproducts to address food security concerns, broccoli byproduct protein concentrate (BBPPC) was subjected to microwave treatment to enhance its properties for broader food applications. The study examined the effects of varying power levels (270, 450, and 630 W) and a fixed processing time of 90 s on the conformation, physicochemical attributes, and functional properties of BBPPC. The findings revealed that microwave treatment led to modifications in the spatial structure of BBPPC, significantly enhancing its functional properties. SDS-PAGE showed the presence of RuBisCO (Small and large subunit), prolamin and glutelin, whereas amino acid profiling indicated transient exposure and subsequent burial of buried residues. Secondary structure analysis showed an initial decrease then increase in β-sheet content, with random coil content rising then falling, reflecting initial protein unfolding followed by refolding. Intense heating cleaved disulfide bonds into free sulfhydryl groups, which later reformed, facilitating intermolecular aggregation of BBPPC. Notably, the average particle size reduced from 647.7 nm to 336.5 nm at a power of 450 W for the specified duration. The functional properties improved significantly (p < 0.05), with a maximum water absorption capacity of 2.89 g/g, oil absorption capacity of 3.72 g/g, foaming capacity of 89.36%, foam stability reaching 58.49%, and emulsification activity index and stability index at 6.56 m2/g and 64.4 min, respectively. These results provide a theoretical foundation for the utilization of BBPPC and illustrate the effectiveness of microwave treatment in modifying plant proteins.
Santoshi Rawat, C. K. Sunil, D. V. Chidanand et al.· International Journal of Bio...· 0 citations
Hericium erinaceus powder (HE powder) was incorporated into wheat noodles to clarify its effects on gluten interactions, water distribution, quality, antioxidant activity, and starch digestibility. Disulfide bonds, non-covalent interactions, secondary structure, LF-NMR, SEM, cooking properties, texture, sensory quality, radical scavenging capacity, and in vitro digestibility were analyzed to connect structural changes with product responses. At 6% incorporation, disulfide bond content reached 1.84 μmol/g, the ionic interaction indicator and β-sheet proportion were highest, and SDS-PAGE showed no marked accumulation of high-molecular-weight protein aggregates. At 8% and 10%, disulfide bond content decreased to 1.55 and 1.25 μmol/g, respectively, accompanied by weaker hydrophobic interactions, weaker hydrogen bonding, and looser cross sections. LF-NMR indicated redistribution of water states in dried and cooked noodles. The 6% group showed the highest springiness, whereas high incorporation reduced matrix continuity and cooking stability. Overall acceptability decreased from 7.53 in the control to 4.53 at 10% incorporation. DPPH scavenging was highest at 6%, exceeding the control by 29.1%, and ABTS scavenging was highest at 8%, exceeding the control by 130.2%. Low to moderate incorporation increased rapidly digestible starch, whereas high incorporation increased resistant starch. HE powder therefore produced tradeoffs among texture retention, antioxidant enhancement, and starch digestion modulation at different incorporation levels.
Yu-Ling Yang, Chao Yang, Long Yang et al.· Food Research International· 0 citations
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