Trehalose–whey protein conjugates prepared by structural interaction: Mechanisms for improving the multilevel structure and their water solubility and protein digestibility
Main Article Content
Keywords
disaccharide, tertiary structure, water solubility, whey proteins
Abstract
Whey proteins (WPs) are the most widely used protein supplements worldwide. This study investigates the impact of incorporating trehalose into WPs at different ratios ranging from 1% to 5% (w/v) on the structural characteristics, surface properties, and functionality of trehalose (T) conjugated to WPs (T-WP). The T-WP conjugate was produced using the pH-shifting technique. Our findings demonstrated that conjugating trehalose into WPs significantly altered the Fourier-transform infrared (FTIR) spectrum, tertiary structure, and protein conformation. The surface charge and hydrophobicity of T-WPs were changed significantly (p < 0.05). Structural modifications had a notable effect on the solubility and digestibility of T-WPs. The water solubility of T-WPs increased from 88.12% to 95.53% when conjugated with 5% (w/v) trehalose. Furthermore, the impact of the development of T-WPs on FTIR spectrum was investigated. The β-sheet, random coil, α-helix, and β-turn were changed significantly from 36.17% to 45.21%, 12.38% to 16.39%, 10.69% to 13.44%, and 40.76% to 24.94%, respectively. The results presented in this study offer structural information to enhance the creation of WP products with improved functional properties.
References
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Jiang, S., Ding, J., Andrade, J., Rababah, T.M., Almajwal, A., Abulmeaty, M.M., and Feng, H. 2017. Modifying the physicochemical properties of pea protein by pH-shifting and ultrasound combined treatments. Ultrason Sonochem. 38:835–842. 10.1016/j.ultsonch.2017.03.046
Jiang, W., Wang, Y., Ma, C., McClements, D. J., Liu, F., and Liu, X. 2022. Pea protein isolate-inulin conjugates prepared by pH-shift treatment and ultrasonic-enhanced glycosylation: Structural and functional properties. Food Chemistry, 384, 132511. 10.1016/j.foodchem.2022.132511
Ke, C., Liu, B., Dudu, O.E., Zhang, S., Meng, L., Wang, Y., and Yan, T. 2023. Modification of structural and functional characteristics of casein treated with quercetin via two interaction modes: covalent and non-covalent interactions. Food Hydrocoll. 137:108394. 10.1016/j.foodhyd.2022.108394
Li, J., Wu, M., Wang, Y., Li, K., Du, J., and Bai, Y. 2020. Effect of pH-shifting treatment on structural and heat induced gel properties of peanut protein isolate. Food Chem. 325:126921. 10.1016/j.foodchem.2020.126921
Liu, Z., Ge, Y., Li, S., Wu, C., Hei, X., Ren, G., and Shi, A. 2024. The properties of plant-based protein particles with co-spray drying agents. J Food Eng. 371:111961. 10.1016/j.jfoodeng.2024.111961
Liu, J., Xie, J., Lin, J., Xie, X., Fan, S., Han, X., and Han, L. 2023. The material basis of astringency and the deastringent effect of polysaccharides: a review. Food Chem. 405:134946. 10.1016/j.foodchem.2022.134946
Nourmohammadi, N., Campanella, O.H., and Chen, D. 2024. Effect of limited proteolysis and CaCl2 on the rheology, microstructure and in vitro digestibility of pea protein-carboxymethyl cellulose mixed gel. Food Res Int. 188:114474. 10.1016/j.foodres.2024.114474
Soltanizadeh, N., Mirmoghtadaie, L., Nejati, F., Najafabadi, L.I., Heshmati, M.K., and Jafari, M. 2014. Solid-state protein–carbohydrate interactions and their application in the food industry. Comp Rev Food Sci Food Safety. 13(5):860–870. 10.1111/1541-4337.12089
Sun, W., Tribuzi, G., and Bornhorst, G.M. 2023. Particle size and water content impact breakdown and starch digestibility of chickpea snacks during in vitro gastrointestinal digestion. Food Res Int. 173:113201. 10.1016/j.foodres.2023.113201
Tan, K.P., Singh, K., Hazra, A., and Madhusudhan, M.S. 2021. Peptide bond planarity constrains hydrogen bond geometry and influences secondary structure conformations. Curr Res Struct Biol. 3:1–8. 10.1016/j.crstbi.2020.11.002
Wang, S., Miao, S., and Sun, D.W. 2023. Modifying structural and techno-functional properties of quinoa proteins through extraction techniques and modification methods. Trends Food Sci Technol. 143:104285. 10.1016/j.tifs.2023.104285
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Yang, Y., He, S., Ye, Y., Cao, X., Liu, H., Wu, Z., and Sun, H. 2020. Enhanced hydrophobicity of soybean protein isolate by low-pH shifting treatment for the sub-micron gel particles preparation. Ind Crops Prod. 151:112475. 10.1016/j.indcrop.2020.112475
Yildiz, G., Ding, J., Andrade, J., Engeseth, N. J., and Feng H. 2018. Effect of plant protein-polysaccharide complexes produced by mano-thermo-sonication and pH-shifting on the structure and stability of oil-in-water emulsions. Innovative Food Sci Emerg Technol (IFSET). 47:317–325. 10.1016/j.ifset.2018.03.005
Yue, Y., Pang, S., Li, N., Tong, L., Wang, L., Fan, B., and Liu, L. 2021. Interactions between pea protein isolate and carboxymethylcellulose in neutral and acid aqueous systems. Foods. 10(7):1560. 10.3390/foods10071560
Alrosan, M., Almajwal, A.M., Al-Qaisi, A., Gammoh, S., Alu’datt, M.H., Al Qudsi, F.R., et al. 2024a. Evaluation of digestibility, solubility, and surface properties of trehalose-conjugated quinoa proteins prepared via pH shifting technique. Food Chem. 22:101397. 10.1016/j.fochx.2024.101397
Alrosan, M., Almajwal, A.M., Al-Qaisi, A., Gammoh, S., Alu’datt, M.H., Al Qudsi, F.R., and Bani-Melhem, K. 2024b. Trehalose-conjugated lentil-casein protein complexes prepared by structural interaction: effects on water solubility and protein digestibility. Food Chem. 447(1):138882. 10.1016/j.foodchem.2024.138882
Alrosan, M., Tan, T.C., Easa, A.M., Gammoh, S., and Alu’datt, M.H. 2022. Molecular forces governing protein–protein interaction: structure–function relationship of complexes protein in the food industry. Crit Rev Food Sci Nutrit. 62(15):4036–4052. 10.1080/10408398.2021.1871589
Alrosan, M., Tan, T.C., Easa, A.M., Gammoh, S., Alu’datt, M.H., Kubow, S., and Al-Qaisi, A. 2023. Enhanced functionality of fermented whey protein using water kefir. Int J Food Prop. 26(1):1663–1677. 10.1080/10942912.2023.2225799
AOAC. Official Methods of Analysis of AOAC, 19th ed.; Association of Official Analytical Chemists International: Rockville, MD, 2012.
Asen, N.D., and Aluko, R.E. 2022. Physicochemical and functional properties of membrane-fractionated heat-induced pea protein aggregates. Front Nutrit. 9:852225. 10.3389/fnut.2022.852225
Bondoc, I. 2007. Technology and quality control of milk and dairy products, vol. I. Iași: Ion Ionescu de la Brad University.
Bondoc, I., and Șindilar, E.V. 2002. Veterinary sanitary control of food quality and hygiene, vol. I. Iași: Ion Ionescu de la Brad University.
Chen, D., and Campanella, O.H. 2022. Limited enzymatic hydrolysis induced pea protein gelation at low protein concentration with less heat requirement. Food Hydrocoll. 128:107547. 10.1016/j.foodhyd.2022.107547
Chen, W., Lv, R., Muhammad, A.I., Guo, M., Ding, T., Ye, X., and Liu, D. 2019. Fabrication of (-)-epigallocatechin-3-gallate carrier based on glycosylated whey protein isolate obtained by ultrasound Maillard reaction. Ultrason Sonochem. 58:104678. 10.1016/j.ultsonch.2019.104678
Cui, L., Kimmel, J., Zhou, L., Chen, B., and Rao, J. 2021. Improving the functionality of pea protein isolate through co-spray drying with emulsifying salt or disaccharide. Food Hydrocoll. 113:106534. 10.1016/j.foodhyd.2020.106534
Cui, H., Li, S., Roy, D., Guo, Q., and Ye, A. 2023. Modifying quinoa protein for enhanced functional properties and digestibility: a review. Curr Res Food Sci. 7:100604. 10.1016/j.crfs.2023.100604
Dai, S., Lian, Z., Qi, W., Chen, Y., Tong, X., Tian, T., and Jiang, L. 2022. Non-covalent interaction of soy protein isolate and catechin: mechanism and effects on protein conformation. Food Chem. 384:132507. 10.1016/j.foodchem.2022.132507
Ducel, V., Pouliquen, D., Richard, J., and Boury, F. 2008. 1H NMR relaxation studies of protein–polysaccharide mixtures. Int J Biol Macromol. 43(4):359–366. 10.1016/j.ijbiomac.2008.07.007
Figueroa-González J.J., Lobato-Calleros C., Vernon-Carter E.J., Aguirre-Mandujano, E., Alvarez-Ramirez, J., and Martínez-Velasco, A. 2022. Modifying the structure, physicochemical properties, and foaming ability of amaranth protein by dual pH-shifting and ultrasound treatments. Food Sci Technol (LWT). 153:112561. 10.1016/j.lwt.2021.112561
Gao, W., Jiang, Z., Du, X., Zhang, F., Liu, Y., Bai, X., and Sun, G. 2020. Impact of surfactants on nanoemulsions based on fractionated coconut oil: emulsification stability and in vitro digestion. J Oleo Sci. 69(3):227–239. 10.5650/jos.ess19264
Hao, L., Sun, J., Pei, M., Zhang, G., Li, C., Li, C., and Liu, L. 2022. Impact of non-covalent bound polyphenols on conformational, functional properties and in vitro digestibility of pea protein. Food Chem. 383:132623. 10.1016/j.foodchem.2022.132623
Huang, C., Blecker, C., Wei, X., Xie, X., Li, S., Chen, L., and Zhang, D. 2024. Effects of different plant polysaccharides as fat substitutes on the gel properties, microstructure and digestion characteristics of myofibrillar protein. Food Hydrocoll. 150:109717. 10.1016/j.foodhyd.2023.109717
Jiang, S., Ding, J., Andrade, J., Rababah, T.M., Almajwal, A., Abulmeaty, M.M., and Feng, H. 2017. Modifying the physicochemical properties of pea protein by pH-shifting and ultrasound combined treatments. Ultrason Sonochem. 38:835–842. 10.1016/j.ultsonch.2017.03.046
Jiang, W., Wang, Y., Ma, C., McClements, D. J., Liu, F., and Liu, X. 2022. Pea protein isolate-inulin conjugates prepared by pH-shift treatment and ultrasonic-enhanced glycosylation: Structural and functional properties. Food Chemistry, 384, 132511. 10.1016/j.foodchem.2022.132511
Ke, C., Liu, B., Dudu, O.E., Zhang, S., Meng, L., Wang, Y., and Yan, T. 2023. Modification of structural and functional characteristics of casein treated with quercetin via two interaction modes: covalent and non-covalent interactions. Food Hydrocoll. 137:108394. 10.1016/j.foodhyd.2022.108394
Li, J., Wu, M., Wang, Y., Li, K., Du, J., and Bai, Y. 2020. Effect of pH-shifting treatment on structural and heat induced gel properties of peanut protein isolate. Food Chem. 325:126921. 10.1016/j.foodchem.2020.126921
Liu, Z., Ge, Y., Li, S., Wu, C., Hei, X., Ren, G., and Shi, A. 2024. The properties of plant-based protein particles with co-spray drying agents. J Food Eng. 371:111961. 10.1016/j.jfoodeng.2024.111961
Liu, J., Xie, J., Lin, J., Xie, X., Fan, S., Han, X., and Han, L. 2023. The material basis of astringency and the deastringent effect of polysaccharides: a review. Food Chem. 405:134946. 10.1016/j.foodchem.2022.134946
Nourmohammadi, N., Campanella, O.H., and Chen, D. 2024. Effect of limited proteolysis and CaCl2 on the rheology, microstructure and in vitro digestibility of pea protein-carboxymethyl cellulose mixed gel. Food Res Int. 188:114474. 10.1016/j.foodres.2024.114474
Soltanizadeh, N., Mirmoghtadaie, L., Nejati, F., Najafabadi, L.I., Heshmati, M.K., and Jafari, M. 2014. Solid-state protein–carbohydrate interactions and their application in the food industry. Comp Rev Food Sci Food Safety. 13(5):860–870. 10.1111/1541-4337.12089
Sun, W., Tribuzi, G., and Bornhorst, G.M. 2023. Particle size and water content impact breakdown and starch digestibility of chickpea snacks during in vitro gastrointestinal digestion. Food Res Int. 173:113201. 10.1016/j.foodres.2023.113201
Tan, K.P., Singh, K., Hazra, A., and Madhusudhan, M.S. 2021. Peptide bond planarity constrains hydrogen bond geometry and influences secondary structure conformations. Curr Res Struct Biol. 3:1–8. 10.1016/j.crstbi.2020.11.002
Wang, S., Miao, S., and Sun, D.W. 2023. Modifying structural and techno-functional properties of quinoa proteins through extraction techniques and modification methods. Trends Food Sci Technol. 143:104285. 10.1016/j.tifs.2023.104285
Xue, J., and Luo, Y. 2023. Protein-polysaccharide nanocomplexes as nanocarriers for delivery of curcumin: a comprehensive review on preparation methods and encapsulation mechanisms. J Future Foods. 3(2):99–114. 10.1016/j.jfutfo.2022.12.002
Yang, Y., He, S., Ye, Y., Cao, X., Liu, H., Wu, Z., and Sun, H. 2020. Enhanced hydrophobicity of soybean protein isolate by low-pH shifting treatment for the sub-micron gel particles preparation. Ind Crops Prod. 151:112475. 10.1016/j.indcrop.2020.112475
Yildiz, G., Ding, J., Andrade, J., Engeseth, N. J., and Feng H. 2018. Effect of plant protein-polysaccharide complexes produced by mano-thermo-sonication and pH-shifting on the structure and stability of oil-in-water emulsions. Innovative Food Sci Emerg Technol (IFSET). 47:317–325. 10.1016/j.ifset.2018.03.005
Yue, Y., Pang, S., Li, N., Tong, L., Wang, L., Fan, B., and Liu, L. 2021. Interactions between pea protein isolate and carboxymethylcellulose in neutral and acid aqueous systems. Foods. 10(7):1560. 10.3390/foods10071560
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Aug 14, 2024
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Alrosan, M., Al-Massad, M., Al-Qaisi, A., Gammoh, S., Alu’datt, M. H., Al Qudsi, F. R., Tan, T.-C., Razzak Mahmood, A. A., & Almajwal, A. M. (2024). Trehalose–whey protein conjugates prepared by structural interaction: Mechanisms for improving the multilevel structure and their water solubility and protein digestibility. Italian Journal of Food Science, 36(3), 254-262. https://doi.org/10.15586/ijfs.v36i3.2487
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How to Cite
Alrosan, M., Al-Massad, M., Al-Qaisi, A., Gammoh, S., Alu’datt, M. H., Al Qudsi, F. R., Tan, T.-C., Razzak Mahmood, A. A., & Almajwal, A. M. (2024). Trehalose–whey protein conjugates prepared by structural interaction: Mechanisms for improving the multilevel structure and their water solubility and protein digestibility. Italian Journal of Food Science, 36(3), 254-262. https://doi.org/10.15586/ijfs.v36i3.2487