The Experts below are selected from a list of 1923 Experts worldwide ranked by ideXlab platform
Qiang Wang - One of the best experts on this subject based on the ideXlab platform.
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High-moisture extrusion process of transglutaminase-modified peanut protein: Effect of transglutaminase on the mechanics of the process forming a fibrous structure
Food Hydrocolloids, 2021Co-Authors: Jinchuang Zhang, Chen Qiongling, Yujie Zhang, Qiang WangAbstract:Abstract At present, the quality of the peanut protein-based Meat Substitutes developed by high-moisture extrusion process still cannot fully meet the consumers’ requirements from the aspect of the fiber strength. In this study, the peanut protein was modified by the transglutaminase (TGase) and then extruded under a high moisture condition (55%). Effect of TGase on the mechanics of the process forming a fibrous structure were investigated. Results showed that during the high-moisture extrusion process, the TGase can improve the sensory properties by affecting the layered structure forming speed of peanut protein, but excessive TGase (more than 0.2%) would accelerate the cross-linking, which was not conducive to the rearrangement of protein molecules and the improvement of the fibrous structure. In the extruder barrel, TGase can promote the unfolding, aggregating, and cross-linking of the disorderly arranged protein molecular chains, and help to break the hydrogen bonds and disulfide bonds, but enhance the hydrophobic interactions. Moreover, the TGase made the arachin molecular chains more flexible, which was beneficial to the subsequent rearrangement. In the die, during the rearrangement of the protein molecules, the addition of 0.1% or 0.2% TGase can promote to form new hydrogen bonds and disulfide bonds to stabilize the protein conformation. From the cooling zone to the extrudate, the TGase was beneficial to the stretching of protein molecular chains and would promote to synthesize the larger protein subunits (66 kDa). Under the effect of TGase, the main forces maintaining the fibrous structure were converted into the hydrophobic interactions, hydrogen bonds, and disulfide bonds. At the same time, after modified by the TGase, the proportion of four protein secondary structures was presented as β-sheet > α-helix > β-turn > random coil structure. Therefore, the mechanism of the process for forming a fibrous structure of peanut protein with different aggregation degree modified by TGase has been clarified, which will be helpful for improving the quality of peanut protein-based Meat Substitutes.
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high moisture extrusion of peanut protein carrageenan sodium alginate wheat starch mixtures effect of different exogenous polysaccharides on the process forming a fibrous structure
Food Hydrocolloids, 2020Co-Authors: Jinchuang Zhang, Li Liu, Yuanrong Jiang, Faisal Shah, Qiang WangAbstract:Abstract Of particular interest in this present work is to gain knowledge about the process forming the fibrous structure of peanut protein affected by carrageenan (CA), sodium alginate (SA), and wheat starch (WS), respectively. The multi-scale structure and physicochemical properties of exogenous polysaccharide modified-peanut protein powder (PPP) in the six extrusion zones were widely investigated to explain the process forming a fibrous structure. Results showed that 0.1% CA could significantly improve the tensile resistant force (about 1.92 kg), but it was not conducive to the fiber orientation. 0.1% SA could significantly improve the fibrous degree (up to about 1.24), springiness, and the tensile resistant force, but the hardness and chewiness increased significantly. The larger the amount of WS (0–8%), the lower the fibrous degree was, and the hardness and chewiness were both significantly reduced. Furthermore, 0.1% CA, 0.1% SA or 2% WS can protect the molecular chains of conarachin and arachin from the thermal transition. The selected exogenous polysaccharides, especially the 2% WS, can promote the aggregation of protein molecules mainly by breaking the intramolecular disulfide bonds, enhancing the hydrophobic interactions and increasing the apparent viscosity to stabilize the newly formed conformation. The protein subunit with a molecular weight of 22 kDa can be largely impacted by the exogenous polysaccharides due to the degradation of the subunits at 42 kDa and 39 kDa. Additionally, 2% WS can further promote the synthesis of protein subunits with larger molecular weight (66 kDa). The three exogenous polysaccharides can promote the opening of the α-helix and gradually converting into the β-turn and random coil structure. When mixing the PPP with 0.1% CA, the four protein secondary structures were present with β-sheet > α-helix > β-turn > random coil in the extrudate. While mixing the PPP with 0.1% SA or 2% WS, the order was β-sheet > β-turn > α-helix > random coil. This study has provided useful information for producing vegetable protein-based Meat Substitutes with rich fibrous structure by adding the exogenous polysaccharides.
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converting peanut protein biomass waste into double green Meat Substitutes using a high moisture extrusion process a multiscale method to explore a process for forming a Meat like fibrous structure
Journal of Agricultural and Food Chemistry, 2019Co-Authors: Jinchuang Zhang, Li Liu, Yuanrong Jiang, Shah Faisal, Linlin Wei, Chunjie Cao, Wenhui Yan, Qiang WangAbstract:Converting peanut protein biomass waste into environmentally friendly Meat Substitutes by a high-moisture extrusion process can help solve both resource and waste problems and be "double green". A multiscale method combined with some emerging techniques such as atomic force microscopy-based infrared spectroscopy and X-ray microscopy was used to make the whole extrusion process visible to show the process of forming a Meat-like fibrous structure using two-dimensional and three-dimensional perspectives. The results showed that the protein molecules underwent dramatic structural changes and unfolded in the extruder barrel, which created favorable conditions for molecular rearrangement in the subsequent zones. It was confirmed that the Meat-like fibrous structure started to form at the junction of the die and the cooling zone and that this structure was caused by the phase separation and rearrangement of protein molecules in the cooling zone. Moreover, the interactions between hydrogen bonds and disulfide bonds formed in the cooling zone maintained the Meat-like fibrous structure with an α-helix > β-sheet > β-turn > random coil. Of the two main peanut proteins, arachin played a greater role in forming the fibrous structure than conarachin, especially those subunits of arachin with a molecular weight of 42, 39, and 22 kDa.
Emanuele Magi - One of the best experts on this subject based on the ideXlab platform.
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Phytoestrogens in soy-based Meat Substitutes: Comparison of different extraction methods for the subsequent analysis by liquid chromatography-tandem mass spectrometry.
Journal of mass spectrometry : JMS, 2018Co-Authors: Barbara Benedetti, Marina Di Carro, Emanuele MagiAbstract:This paper presents the development of an efficient extraction procedure followed by a high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) method for the determination of five phytoestrogens (genistein, daidzein, formononetin, biochanin A, and coumestrol) in soy-based Meat Substitutes. Phytoestrogens are considered endocrine disrupting compounds, and their quantification is important in soy-based products, whose diffusion is increasing nowadays. The HPLC-MS/MS method, with electrospray ionization (ESI) source, was optimized to obtain high specificity and sensitivity, as well as rapidity of the analysis. Three extraction techniques were applied to soy burgers and compared: ultrasound assisted extraction, ultrasound assisted extraction followed by solid phase extraction and the Quick Easy Cheap Effective Rugged and Safe (QuEChERS) methodology. Both ultrasound assisted extraction and QuEChERS proved to be suitable for the determination of phytoestrogens, showing high recoveries, in the range of 86% to 99% and 75% to 105%, respectively. Matrix effect was evaluated, and ion suppression was observed for coumestrol and formononetin, demonstrating the importance of matrix effect assessment when complex samples are analyzed by HPLC-ESI-MS. The complete analytical protocols provided limits of detection and quantitation in soy-burgers at the ng g-1 level for all the considered phytoestrogens. Some soy burger samples were analyzed by both ultrasound assisted extraction and QuEChERS followed by HPLC-MS/MS. High concentration levels of daidzein and genistein (2-59 μg g-1 and 2-72 μg g-1 , respectively) were found; formononetin was in the range of 5 to 26 ng g-1 , while biochanin A and coumestrol were under the limit of quantitation in all samples. The results obtained with the two different sample treatment were in good agreement, proving the precision and accuracy of the described techniques.
Jinchuang Zhang - One of the best experts on this subject based on the ideXlab platform.
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High-moisture extrusion process of transglutaminase-modified peanut protein: Effect of transglutaminase on the mechanics of the process forming a fibrous structure
Food Hydrocolloids, 2021Co-Authors: Jinchuang Zhang, Chen Qiongling, Yujie Zhang, Qiang WangAbstract:Abstract At present, the quality of the peanut protein-based Meat Substitutes developed by high-moisture extrusion process still cannot fully meet the consumers’ requirements from the aspect of the fiber strength. In this study, the peanut protein was modified by the transglutaminase (TGase) and then extruded under a high moisture condition (55%). Effect of TGase on the mechanics of the process forming a fibrous structure were investigated. Results showed that during the high-moisture extrusion process, the TGase can improve the sensory properties by affecting the layered structure forming speed of peanut protein, but excessive TGase (more than 0.2%) would accelerate the cross-linking, which was not conducive to the rearrangement of protein molecules and the improvement of the fibrous structure. In the extruder barrel, TGase can promote the unfolding, aggregating, and cross-linking of the disorderly arranged protein molecular chains, and help to break the hydrogen bonds and disulfide bonds, but enhance the hydrophobic interactions. Moreover, the TGase made the arachin molecular chains more flexible, which was beneficial to the subsequent rearrangement. In the die, during the rearrangement of the protein molecules, the addition of 0.1% or 0.2% TGase can promote to form new hydrogen bonds and disulfide bonds to stabilize the protein conformation. From the cooling zone to the extrudate, the TGase was beneficial to the stretching of protein molecular chains and would promote to synthesize the larger protein subunits (66 kDa). Under the effect of TGase, the main forces maintaining the fibrous structure were converted into the hydrophobic interactions, hydrogen bonds, and disulfide bonds. At the same time, after modified by the TGase, the proportion of four protein secondary structures was presented as β-sheet > α-helix > β-turn > random coil structure. Therefore, the mechanism of the process for forming a fibrous structure of peanut protein with different aggregation degree modified by TGase has been clarified, which will be helpful for improving the quality of peanut protein-based Meat Substitutes.
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high moisture extrusion of peanut protein carrageenan sodium alginate wheat starch mixtures effect of different exogenous polysaccharides on the process forming a fibrous structure
Food Hydrocolloids, 2020Co-Authors: Jinchuang Zhang, Li Liu, Yuanrong Jiang, Faisal Shah, Qiang WangAbstract:Abstract Of particular interest in this present work is to gain knowledge about the process forming the fibrous structure of peanut protein affected by carrageenan (CA), sodium alginate (SA), and wheat starch (WS), respectively. The multi-scale structure and physicochemical properties of exogenous polysaccharide modified-peanut protein powder (PPP) in the six extrusion zones were widely investigated to explain the process forming a fibrous structure. Results showed that 0.1% CA could significantly improve the tensile resistant force (about 1.92 kg), but it was not conducive to the fiber orientation. 0.1% SA could significantly improve the fibrous degree (up to about 1.24), springiness, and the tensile resistant force, but the hardness and chewiness increased significantly. The larger the amount of WS (0–8%), the lower the fibrous degree was, and the hardness and chewiness were both significantly reduced. Furthermore, 0.1% CA, 0.1% SA or 2% WS can protect the molecular chains of conarachin and arachin from the thermal transition. The selected exogenous polysaccharides, especially the 2% WS, can promote the aggregation of protein molecules mainly by breaking the intramolecular disulfide bonds, enhancing the hydrophobic interactions and increasing the apparent viscosity to stabilize the newly formed conformation. The protein subunit with a molecular weight of 22 kDa can be largely impacted by the exogenous polysaccharides due to the degradation of the subunits at 42 kDa and 39 kDa. Additionally, 2% WS can further promote the synthesis of protein subunits with larger molecular weight (66 kDa). The three exogenous polysaccharides can promote the opening of the α-helix and gradually converting into the β-turn and random coil structure. When mixing the PPP with 0.1% CA, the four protein secondary structures were present with β-sheet > α-helix > β-turn > random coil in the extrudate. While mixing the PPP with 0.1% SA or 2% WS, the order was β-sheet > β-turn > α-helix > random coil. This study has provided useful information for producing vegetable protein-based Meat Substitutes with rich fibrous structure by adding the exogenous polysaccharides.
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converting peanut protein biomass waste into double green Meat Substitutes using a high moisture extrusion process a multiscale method to explore a process for forming a Meat like fibrous structure
Journal of Agricultural and Food Chemistry, 2019Co-Authors: Jinchuang Zhang, Li Liu, Yuanrong Jiang, Shah Faisal, Linlin Wei, Chunjie Cao, Wenhui Yan, Qiang WangAbstract:Converting peanut protein biomass waste into environmentally friendly Meat Substitutes by a high-moisture extrusion process can help solve both resource and waste problems and be "double green". A multiscale method combined with some emerging techniques such as atomic force microscopy-based infrared spectroscopy and X-ray microscopy was used to make the whole extrusion process visible to show the process of forming a Meat-like fibrous structure using two-dimensional and three-dimensional perspectives. The results showed that the protein molecules underwent dramatic structural changes and unfolded in the extruder barrel, which created favorable conditions for molecular rearrangement in the subsequent zones. It was confirmed that the Meat-like fibrous structure started to form at the junction of the die and the cooling zone and that this structure was caused by the phase separation and rearrangement of protein molecules in the cooling zone. Moreover, the interactions between hydrogen bonds and disulfide bonds formed in the cooling zone maintained the Meat-like fibrous structure with an α-helix > β-sheet > β-turn > random coil. Of the two main peanut proteins, arachin played a greater role in forming the fibrous structure than conarachin, especially those subunits of arachin with a molecular weight of 42, 39, and 22 kDa.
Gerjan Navis - One of the best experts on this subject based on the ideXlab platform.
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metabolic syndrome related dietary pattern and risk of mortality in kidney transplant recipients
Nutrition Metabolism and Cardiovascular Diseases, 2021Co-Authors: Qingqing Cai, Maryse C J Oste, Antonio W Gomesneto, Louise H Dekker, Karin Borgonjenvan Den J Berg, Johanna M Geleijnse, Stephan J L Bakker, Martin H De Borst, Gerjan NavisAbstract:Abstract Background and aims Presence of the metabolic syndrome (MetS) importantly contributes to excess mortality in kidney transplant recipients (KTRs). However, it is unclear which dietary factors drive the adverse role of MetS in KTRs. We aimed to define a dietary pattern that maximally explained the variation in MetS components, and to investigate the association between this MetS-related dietary pattern (MetS-DP) and all-cause mortality in KTRs. Methods and results We included 429 adult KTRs who had a functioning graft ≥1 year. A MetS-DP was constructed using habitual dietary intake derived from a 177-item food frequency questionnaire. We used reduced rank regression (RRR), and defined the six components of MetS (waist circumference, systolic blood pressure, diastolic blood pressure, serum triglycerides, HbA1c, and HDL cholesterol) as response variables and 48 food groups as predictor variables. We evaluated the association between the MetS-DP and all-cause mortality using multivariable Cox regression analysis. The MetS-DP was characterized by high intakes of processed Meat and desserts, and low intakes of vegetables, tea, rice, fruits, milk, and Meat Substitutes. During a mean follow-up of 5.3±1.2 years, 63 KTRs (14.7%) died. Compared to the lowest tertile of the Mets-DP score, those with the greatest adherence had a more than 3-fold higher risk of all-cause mortality (hazard ratio [HR]=3.63; 95% confidence interval [CI], 1.70-7.74, P Conclusions We identified a MetS-related dietary pattern which was independently associated with all-cause mortality in KTRs. The association between this dietary pattern and all-cause mortality was mediated by MetS. Clinical trial reg. no NCT02811835. Clinical Trial Notation Jun 23, 2016, Clinical trial reg. no. NCT02811835, Clinical-Trials.gov .
Barbara Benedetti - One of the best experts on this subject based on the ideXlab platform.
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Phytoestrogens in soy-based Meat Substitutes: Comparison of different extraction methods for the subsequent analysis by liquid chromatography-tandem mass spectrometry.
Journal of mass spectrometry : JMS, 2018Co-Authors: Barbara Benedetti, Marina Di Carro, Emanuele MagiAbstract:This paper presents the development of an efficient extraction procedure followed by a high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) method for the determination of five phytoestrogens (genistein, daidzein, formononetin, biochanin A, and coumestrol) in soy-based Meat Substitutes. Phytoestrogens are considered endocrine disrupting compounds, and their quantification is important in soy-based products, whose diffusion is increasing nowadays. The HPLC-MS/MS method, with electrospray ionization (ESI) source, was optimized to obtain high specificity and sensitivity, as well as rapidity of the analysis. Three extraction techniques were applied to soy burgers and compared: ultrasound assisted extraction, ultrasound assisted extraction followed by solid phase extraction and the Quick Easy Cheap Effective Rugged and Safe (QuEChERS) methodology. Both ultrasound assisted extraction and QuEChERS proved to be suitable for the determination of phytoestrogens, showing high recoveries, in the range of 86% to 99% and 75% to 105%, respectively. Matrix effect was evaluated, and ion suppression was observed for coumestrol and formononetin, demonstrating the importance of matrix effect assessment when complex samples are analyzed by HPLC-ESI-MS. The complete analytical protocols provided limits of detection and quantitation in soy-burgers at the ng g-1 level for all the considered phytoestrogens. Some soy burger samples were analyzed by both ultrasound assisted extraction and QuEChERS followed by HPLC-MS/MS. High concentration levels of daidzein and genistein (2-59 μg g-1 and 2-72 μg g-1 , respectively) were found; formononetin was in the range of 5 to 26 ng g-1 , while biochanin A and coumestrol were under the limit of quantitation in all samples. The results obtained with the two different sample treatment were in good agreement, proving the precision and accuracy of the described techniques.