bean protein
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Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 202
Author(s):  
Saqib Gulzar ◽  
Krisana Nilsuwan ◽  
Navaneethan Raju ◽  
Soottawat Benjakul

Shrimp oil (SO) rich in n-3 fatty acids and astaxanthin, mixed with antioxidant-rich tea seed oil (TSO), was microencapsulated using mung bean protein isolate and sodium alginate and fortified into whole wheat crackers. SO and TSO mixed in equal proportions were emulsified in a solution containing mung bean protein isolate (MBPI) and sodium alginate (SA) at varied ratios. The emulsions were spray-dried to entrap SO-TSO in MBPI-SA microcapsules. MBPI-SA microcapsules loaded with SO-TSO showed low to moderately high encapsulation efficiencies (EE) of 32.26–72.09% and had a fair flowability index. Two selected microcapsules with high EE possessed the particle sizes of 1.592 and 1.796 µm with moderate PDI of 0.372 and 0.403, respectively. Zeta potential values were −54.81 mV and −53.41 mV. Scanning electron microscopic (SEM) images indicated that microcapsules were spherical in shape with some shrinkage on the surface and aggregation took place to some extent. Fourier transform infrared (FTIR) and differential scanning calorimetry (DSC) analyses of samples empirically validated the presence of SO-TSO in the microcapsules. Encapsulated SO-TSO showed superior oxidative stability and retention of polyunsaturated fatty acids (PUFAs) to unencapsulated counterparts during storage of 6 weeks. When SO-TSO microcapsules were fortified in whole wheat crackers at varying levels (0–10%), the crackers showed sensorial acceptability with no perceivable fishy odor. Thus, microencapsulation of SO-TSO using MBPI-SA as wall materials could be used as an alternative carrier system, in which microcapsules loaded with PUFAs could be fortified in a wide range of foods.


2022 ◽  
pp. 107485
Author(s):  
Ying Wang ◽  
Jing Zhao ◽  
Shucheng Zhang ◽  
Xiangzhong Zhao ◽  
Yuanfa Liu ◽  
...  

2021 ◽  
Vol 44 (1) ◽  
pp. 139-151
Author(s):  
Serena Martini ◽  
Alice Cattivelli ◽  
Angela Conte ◽  
Davide Tagliazucchi

The conventional approach in bioactive peptides discovery, which includes extensive bioassay-guided fractionation and purification processes, is tedious, time-consuming and not always successful. The recently developed bioinformatics-driven in silico approach is rapid and cost-effective; however, it lacks an actual physiological significance. In this study a new integrated peptidomics and in silico method, which combines the advantages of the conventional and in silico approaches by using the pool of peptides identified in a food hydrolysate as the starting point for subsequent application of selected bioinformatics tools, has been developed. Pinto bean protein extract was in vitro digested and peptides were identified by peptidomics. The pool of obtained peptides was screened by in silico analysis and structure–activity relationship modelling. Three peptides (SIPR, SAPI and FVPH) were selected as potential inhibitors of the dipeptidyl-peptidase-IV (DPP-IV) enzyme by this integrated approach. In vitro bioactivity assay showed that all three peptides were able to inhibit DPP-IV with the tetra-peptide SAPI showing the highest activity (IC50 = 57.7 μmol/L). Indeed, a new possible characteristic of peptides (i.e., the presence of an S residue at the N-terminus) able to inhibit DPP-IV was proposed.


LWT ◽  
2021 ◽  
Vol 152 ◽  
pp. 112390
Author(s):  
Mei Yang ◽  
Nana Li ◽  
Litao Tong ◽  
Bei Fan ◽  
Lili Wang ◽  
...  

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