There is an unmet demand for plant-based ingredients with desirable nutritional, techno-functional properties, and health benefits. In this study, the composition, nutritional quality, and bioactives in industrial hempseed flours and protein isolate generated by milling, germination, isoelectric precipitation (IEP), and enzyme-assisted extraction (EAE) were evaluated. Moisture, ash, fat, protein, phytic acid, tannin, and trypsin inhibitor content of the hempseed flours and protein isolate were 2.80%–6.46%, 5.07%–28.89%, 0.00%–31.44%, 22.71%–89.94%, 0.55%–1.05%, 274.24–1300.76 μg/g, and 0.00–42.66 U/g, respectively. IEP resulted in the highest protein content (89.94%), indicative of its effective to isolate hempseed protein. Germination and IEP significantly reduced phytic acid and tannin contents by 1.53- and 3.63-fold, respectively. All processing methods improved in vitro protein digestibility (IVPD). SDS-PAGE analysis revealed comparable band patterns in milled and protein isolate, with a strong 50 kDa band attributed as edestin. Amino acid analysis showed that EAE augmented total essential amino acids, particularly protease. Milling and pronase treatment yielded the highest and lowest IVPD-corrected amino acid score (IVPDCAAS) of 76% and 47%, respectively. Milled and germinated flours contained varying amounts of γ-tocopherol, lutein, zeaxanthin, α-carotene, and β-carotene. Germinated flour exhibited elevated levels of total phenolic (14.36 mg/g), and flavonoid (1.76 mg/g) contents, FRAP, TEAC, and DPPH compared to the other flours suggesting superior antioxidant capacity. Strong positive correlations (r >0.70) were found between IVPD and phytic acid for the protein isolate, total phenolic content, and FRAP for IEP and germinated flours. Overall, hempseed flours with diverse properties could be produced using non-thermal processing.
{"title":"Impact of non-thermal processing on the nutritional quality and bioactive properties of industrial hempseed flours and protein isolate","authors":"Anh T. L. Nguyen, Alberta N. A. Aryee","doi":"10.1002/aocs.12840","DOIUrl":"10.1002/aocs.12840","url":null,"abstract":"<p>There is an unmet demand for plant-based ingredients with desirable nutritional, techno-functional properties, and health benefits. In this study, the composition, nutritional quality, and bioactives in industrial hempseed flours and protein isolate generated by milling, germination, isoelectric precipitation (IEP), and enzyme-assisted extraction (EAE) were evaluated. Moisture, ash, fat, protein, phytic acid, tannin, and trypsin inhibitor content of the hempseed flours and protein isolate were 2.80%–6.46%, 5.07%–28.89%, 0.00%–31.44%, 22.71%–89.94%, 0.55%–1.05%, 274.24–1300.76 μg/g, and 0.00–42.66 U/g, respectively. IEP resulted in the highest protein content (89.94%), indicative of its effective to isolate hempseed protein. Germination and IEP significantly reduced phytic acid and tannin contents by 1.53- and 3.63-fold, respectively. All processing methods improved in vitro protein digestibility (IVPD). SDS-PAGE analysis revealed comparable band patterns in milled and protein isolate, with a strong 50 kDa band attributed as edestin. Amino acid analysis showed that EAE augmented total essential amino acids, particularly protease. Milling and pronase treatment yielded the highest and lowest IVPD-corrected amino acid score (IVPDCAAS) of 76% and 47%, respectively. Milled and germinated flours contained varying amounts of γ-tocopherol, lutein, zeaxanthin, α-carotene, and β-carotene. Germinated flour exhibited elevated levels of total phenolic (14.36 mg/g), and flavonoid (1.76 mg/g) contents, FRAP, TEAC, and DPPH compared to the other flours suggesting superior antioxidant capacity. Strong positive correlations (<i>r</i> >0.70) were found between IVPD and phytic acid for the protein isolate, total phenolic content, and FRAP for IEP and germinated flours. Overall, hempseed flours with diverse properties could be produced using non-thermal processing.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2024-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140829372","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Huazhen Liu, Mohammad Fazel Soltani Gishini, Micah Pope, Todd Doehring, Pradeep Kachroo, David Hildebrand
Previous reports indicate variable soybean quality parameters exported from different geographic regions. This review compares soybean and soybean co-products grown under diverse environmental conditions. While numerous studies have been conducted on whole soybean and soybean meal (SBM) composition by origin, similar analysis of soybean oil is lacking. This review has two objectives: 1) summarize soybean and SBM quality by origin using a meta-analysis approach, and 2) analyze collected crude degummed soybean oil samples that originate from the US, Brazil and Argentina for key quality attributes. Soybeans from Brazil have higher levels of protein (P < 0.05) than US soybeans, but US soybeans have lower heat damage (P < 0.05) and total damage (P < 0.05) than soybeans from Brazil. US and Brazil SBM have higher crude protein (CP) (P < 0.05) than SBM from Argentina. At equal CP content, US SBM had less fiber (P < 0.0001), more sucrose (P < 0.0001) and lysine (P < 0.0001) and better protein quality than South American SBMs. Methionine, threonine, and cysteine levels were similar in soybean protein from US and Argentina and higher than that in soybean protein from Brazil. Crude degummed soybean oil from Brazil had more (P < 0.05) free fatty acids, neutral oil loss, phosphorus, calcium and magnesium than crude degummed soybean oil from the US or Argentina. Our analysis suggests that environmental conditions under which soybeans are grown, stored, and handled can have a large impact on chemical composition and nutrient quality of soybean meal and soybean oil.
{"title":"Comparison of the quality of soybean meal and oil by soybean production origin","authors":"Huazhen Liu, Mohammad Fazel Soltani Gishini, Micah Pope, Todd Doehring, Pradeep Kachroo, David Hildebrand","doi":"10.1002/aocs.12835","DOIUrl":"10.1002/aocs.12835","url":null,"abstract":"<p>Previous reports indicate variable soybean quality parameters exported from different geographic regions. This review compares soybean and soybean co-products grown under diverse environmental conditions. While numerous studies have been conducted on whole soybean and soybean meal (SBM) composition by origin, similar analysis of soybean oil is lacking. This review has two objectives: 1) summarize soybean and SBM quality by origin using a meta-analysis approach, and 2) analyze collected crude degummed soybean oil samples that originate from the US, Brazil and Argentina for key quality attributes. Soybeans from Brazil have higher levels of protein (<i>P</i> < 0.05) than US soybeans, but US soybeans have lower heat damage (<i>P</i> < 0.05) and total damage (<i>P</i> < 0.05) than soybeans from Brazil. US and Brazil SBM have higher crude protein (CP) (<i>P</i> < 0.05) than SBM from Argentina. At equal CP content, US SBM had less fiber (<i>P</i> < 0.0001), more sucrose (<i>P</i> < 0.0001) and lysine (<i>P</i> < 0.0001) and better protein quality than South American SBMs. Methionine, threonine, and cysteine levels were similar in soybean protein from US and Argentina and higher than that in soybean protein from Brazil. Crude degummed soybean oil from Brazil had more (<i>P</i> < 0.05) free fatty acids, neutral oil loss, phosphorus, calcium and magnesium than crude degummed soybean oil from the US or Argentina. Our analysis suggests that environmental conditions under which soybeans are grown, stored, and handled can have a large impact on chemical composition and nutrient quality of soybean meal and soybean oil.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2024-04-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140564966","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Preventing metal-catalyzed lipid oxidation in food products, which decreases nutritional value and sensory quality, is crucial in the food industry. This is typically achieved through the use of metal-chelating molecules. While the ferrozine assay is widely used to screen protein hydrolysates for metal chelating activity, it has proven difficult to use with pure peptides. This study evaluates the potential of surface plasmon resonance (SPR) and electrically switchable nanolever technology (switchSENSE®) as alternative screening methods. Unfortunately, solubility issues and large standard deviations precluded a direct correlation between the ferrozine assay and these biosensor techniques. Both techniques, however, were able to quantitatively distinguish between two peptides with very similar sequences despite the absence of a correlation between dissociation constants determined by SPR and switchSENSE®. This study highlights the potential of SPR and switchSENSE® for screening the metal chelating activity of pure peptides, advancing the understanding of peptide-metal ion interactions.
{"title":"Metal-chelating antioxidant peptides: Biosensor screening methods as alternatives to the ferrozine assay","authors":"Mads Bjørlie, Rachel Irankunda, Betül Yesiltas, Ann-Dorit Moltke Sørensen, Jean-Michel Girardet, Sandrine Boschi-Müller, Charlotte Jacobsen, Laetitia Canabady-Rochelle","doi":"10.1002/aocs.12834","DOIUrl":"10.1002/aocs.12834","url":null,"abstract":"<p>Preventing metal-catalyzed lipid oxidation in food products, which decreases nutritional value and sensory quality, is crucial in the food industry. This is typically achieved through the use of metal-chelating molecules. While the ferrozine assay is widely used to screen protein hydrolysates for metal chelating activity, it has proven difficult to use with pure peptides. This study evaluates the potential of surface plasmon resonance (SPR) and electrically switchable nanolever technology (switchSENSE®) as alternative screening methods. Unfortunately, solubility issues and large standard deviations precluded a direct correlation between the ferrozine assay and these biosensor techniques. Both techniques, however, were able to quantitatively distinguish between two peptides with very similar sequences despite the absence of a correlation between dissociation constants determined by SPR and switchSENSE®. This study highlights the potential of SPR and switchSENSE® for screening the metal chelating activity of pure peptides, advancing the understanding of peptide-metal ion interactions.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2024-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/aocs.12834","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140564820","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Elvi Restiawaty, Faza Muhammad Rida, Aulia Maulana, Neng Tresna Umi Culsum, Wibawa Hendra Saputera, Pramujo Widiatmoko, Jenny Elisabeth, Yogi Wibisono Budhi
Palm oil processing can result in different food products like cooking oil and margarine. Nevertheless, these food products might contain harmful contaminants, namely 3-monochloropropane-1,2-diol ester (3-MCPDE) and glycidyl ester (GE), which can negatively affect animal organs and potentially cause human cancer. Therefore, the objective of this study was to lower the concentration of 3-MCPDE and GE in refined, bleached, and deodorized palm oil (RBDPO) using zeolite as an adsorbent. Adsorption experiments were conducted in a batch reactor, varying the percentage of adsorbents, temperature, type of zeolite, and the use of a mixture of zeolite and activated carbon (AC). The sample was analyzed before and after adsorption using gas chromatography–mass spectroscopy (GC–MS) to confirm the concentration alteration of 3-MCPDE and GE. The study showed that the most effective temperature for adsorption was 35°C and used a zeolite percentage of 2%. Beta zeolites resulted in the highest removal of 3-MCPDE (86%) among the evaluated zeolites attributed to their elevated pore volume, Si/Al ratio, and overall acidity strength. Through a synergistic combination of beta zeolite and AC, the removal percentage of 3-MCPDE was enhanced to 94%, with a corresponding 75% reduction in GE. This study paves the way for addressing 3-MCPDE and GE concerns in RBDPO by combining zeolite and AC.
棕榈油加工可产生不同的食品,如食用油和人造黄油。然而,这些食品可能含有有害污染物,即 3-氯丙二醇酯(3-MCPDE)和缩水甘油酯(GE),它们会对动物器官产生负面影响,并可能导致人类癌症。因此,本研究的目的是使用沸石作为吸附剂,降低精炼、漂白和脱臭棕榈油(RBDPO)中 3-MCPDE 和 GE 的浓度。吸附实验在间歇式反应器中进行,改变了吸附剂的百分比、温度、沸石类型以及沸石和活性炭(AC)混合物的使用。使用气相色谱-质谱法(GC-MS)对吸附前后的样品进行分析,以确认 3-MCPDE 和 GE 的浓度变化。研究表明,最有效的吸附温度为 35°C,使用的沸石比例为 2%。在所评估的沸石中,贝塔沸石对 3-MCPDE 的去除率最高(86%),这归功于其较高的孔隙率、硅/铝比率和整体酸度强度。通过贝塔沸石和 AC 的协同组合,3-MCPDE 的去除率提高到 94%,GE 相应减少 75%。这项研究为通过结合沸石和 AC 来解决 RBDPO 中的 3-MCPDE 和 GE 问题铺平了道路。
{"title":"Adsorption of 3-monochloropropane-1,2-diol ester and glycidyl ester from refined bleached deodorized palm oil using zeolite-based adsorbents","authors":"Elvi Restiawaty, Faza Muhammad Rida, Aulia Maulana, Neng Tresna Umi Culsum, Wibawa Hendra Saputera, Pramujo Widiatmoko, Jenny Elisabeth, Yogi Wibisono Budhi","doi":"10.1002/aocs.12838","DOIUrl":"10.1002/aocs.12838","url":null,"abstract":"<p>Palm oil processing can result in different food products like cooking oil and margarine. Nevertheless, these food products might contain harmful contaminants, namely 3-monochloropropane-1,2-diol ester (3-MCPDE) and glycidyl ester (GE), which can negatively affect animal organs and potentially cause human cancer. Therefore, the objective of this study was to lower the concentration of 3-MCPDE and GE in refined, bleached, and deodorized palm oil (RBDPO) using zeolite as an adsorbent. Adsorption experiments were conducted in a batch reactor, varying the percentage of adsorbents, temperature, type of zeolite, and the use of a mixture of zeolite and activated carbon (AC). The sample was analyzed before and after adsorption using gas chromatography–mass spectroscopy (GC–MS) to confirm the concentration alteration of 3-MCPDE and GE. The study showed that the most effective temperature for adsorption was 35°C and used a zeolite percentage of 2%. Beta zeolites resulted in the highest removal of 3-MCPDE (86%) among the evaluated zeolites attributed to their elevated pore volume, Si/Al ratio, and overall acidity strength. Through a synergistic combination of beta zeolite and AC, the removal percentage of 3-MCPDE was enhanced to 94%, with a corresponding 75% reduction in GE. This study paves the way for addressing 3-MCPDE and GE concerns in RBDPO by combining zeolite and AC.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2024-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140564970","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
In this study, it was aimed to determine the effects of different production and preservation methods on the shelf life and quality of the Gemlik variety of natural black table olives produced with low salt (2%). For this purpose, olives were processed by the traditional Turkish style dry salted black olive by using a starter culture. The MAP (Modified atmosphere packaging, 60% N2 and 40% CO2), vacuum and for the first time gamma irradiation methods (1, 3 and 5 kGy) were applied in the preservation of table olives. The 5 kGy irradiation treatment reduced the total phenolic amount and DPPH antioxidant activity of olives more than other irradiation doses. The pH (4.3–4.83) and titratable acidity (0.68–1.02%) of the samples changed in accordance with the legal regulations during the storage period (pH max. 5 and acidity min 0.3%). At the end of the fermentation and storage, total phenolic content and antioxidant activity decreased significantly (p-value <0.05). During the storage period, the total phenolic content in natural fermented olives (without starter culture) decreased from 232 to 144 mgCAE/100 g and in starter culture added table olives from 200 to 138 mgCAE/100 g. In addition, the antioxidant activity was changed between 60.94 and 47.14 μmolTE/100 g oil. As a result of the study, it was ensured that black table olives produced with less salt (2%) could be stored on the shelves for 6 months without using any preservatives. In addition, radiation effect on quality was relatively similar to other treatments (vacuum and MAP).
{"title":"Effect of irradiation on total biophenol and antioxidant activity during storage of natural black table olives obtained using starter culture","authors":"Şahnur Irmak, Ferişte Öztürk Güngör, Erkan Susamci, Didar Sevim, Oya Köseoğlu","doi":"10.1002/aocs.12837","DOIUrl":"10.1002/aocs.12837","url":null,"abstract":"<p>In this study, it was aimed to determine the effects of different production and preservation methods on the shelf life and quality of the Gemlik variety of natural black table olives produced with low salt (2%). For this purpose, olives were processed by the traditional Turkish style dry salted black olive by using a starter culture. The MAP (Modified atmosphere packaging, 60% N<sub>2</sub> and 40% CO<sub>2</sub>), vacuum and for the first time gamma irradiation methods (1, 3 and 5 kGy) were applied in the preservation of table olives. The 5 kGy irradiation treatment reduced the total phenolic amount and DPPH antioxidant activity of olives more than other irradiation doses. The pH (4.3–4.83) and titratable acidity (0.68–1.02%) of the samples changed in accordance with the legal regulations during the storage period (pH max. 5 and acidity min 0.3%). At the end of the fermentation and storage, total phenolic content and antioxidant activity decreased significantly (<i>p</i>-value <0.05). During the storage period, the total phenolic content in natural fermented olives (without starter culture) decreased from 232 to 144 mgCAE/100 g and in starter culture added table olives from 200 to 138 mgCAE/100 g. In addition, the antioxidant activity was changed between 60.94 and 47.14 μmolTE/100 g oil. As a result of the study, it was ensured that black table olives produced with less salt (2%) could be stored on the shelves for 6 months without using any preservatives. In addition, radiation effect on quality was relatively similar to other treatments (vacuum and MAP).</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2024-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140302003","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Graham Eyres, Thejani Gunaratne, Maeva Cochet-Broch, Michael Mazzonetto, Tanoj Singh, Amy Logan
Descriptive sensory analysis discriminated between the appearance, aroma, flavor, taste and texture of Cheddar cheese samples prepared from milk varying in fat globule size; small milk fat globule milk (SMM, d4,3 = 2.76 ± 0.07 μm), large milk fat globule milk (LMM, d4,3 = 5.07 ± 0.06 μm) and Control (d4,3 = 3.91 ± 0.09 μm), over a six-month maturation period. Significant differences were measured between SMM, LMM and the Control as each cheese matured, where SMM was the most different across all parameters examined. SMM was lowest in color intensity (34.6 < 38.8–47.0), firmness (29.4 < 36.1–47.7), and fracturability (24.5 < 28.8–30.7), and highest in cohesiveness (57.0 > 39.8–45.8), adhesiveness (52.9 > 39.0–45.4), and smoothness (50.4 > 37.9–44.0). Moreover, SMM was more intense than the Control in cultured odor (34.9 > 29.6–30.6) and flavor (45.5 > 34.9–36.2), rancid (23.3 > 16.0–18.6) and metallic (17.7 > 14.3) flavor, salty taste (45.7 > 40.3–40.5) and aftertaste (38.5 > 34.9–35.8), sour (36.3 > 28.9) and umami taste (19.6 > 16.4); attributes that align with the degree of maturation. LMM showed similar differences to the Control, but was firmer (36.1 > 29.4), less cohesive (45.8 < 57.0), adhesive (45.4 < 52.9) and smooth (44.0 < 50.4) and had a less intense cultured odor (31.5 < 34.9) than SMM. An increase in salty taste was associated with a decrease in cheese firmness (−0.91, p < 0.0001). These results could provide process-driven solutions that allow the dairy industry to decrease maturation time or create differentiated cheese products to meet specific consumer tastes or function.
{"title":"Microfiltration of milk fat globules for particle size affects key sensory parameters of Cheddar cheese","authors":"Graham Eyres, Thejani Gunaratne, Maeva Cochet-Broch, Michael Mazzonetto, Tanoj Singh, Amy Logan","doi":"10.1002/aocs.12831","DOIUrl":"10.1002/aocs.12831","url":null,"abstract":"<p>Descriptive sensory analysis discriminated between the appearance, aroma, flavor, taste and texture of Cheddar cheese samples prepared from milk varying in fat globule size; small milk fat globule milk (SMM, <i>d</i><sub>4,3</sub> = 2.76 ± 0.07 μm), large milk fat globule milk (LMM, <i>d</i><sub>4,3</sub> = 5.07 ± 0.06 μm) and Control (<i>d</i><sub>4,3</sub> = 3.91 ± 0.09 μm), over a six-month maturation period. Significant differences were measured between SMM, LMM and the Control as each cheese matured, where SMM was the most different across all parameters examined. SMM was lowest in <i>color intensity</i> (34.6 < 38.8–47.0), <i>firmness</i> (29.4 < 36.1–47.7), and <i>fracturability</i> (24.5 < 28.8–30.7), and highest in <i>cohesiveness</i> (57.0 > 39.8–45.8), <i>adhesiveness</i> (52.9 > 39.0–45.4), and <i>smoothness</i> (50.4 > 37.9–44.0). Moreover, SMM was more intense than the Control in <i>cultured</i> odor (34.9 > 29.6–30.6) and flavor (45.5 > 34.9–36.2), <i>rancid</i> (23.3 > 16.0–18.6) and <i>metallic</i> (17.7 > 14.3) flavor, <i>salty</i> taste (45.7 > 40.3–40.5) and aftertaste (38.5 > 34.9–35.8), <i>sour</i> (36.3 > 28.9) and <i>umami</i> taste (19.6 > 16.4); attributes that align with the degree of maturation. LMM showed similar differences to the Control, but was <i>firmer</i> (36.1 > 29.4), less <i>cohesive</i> (45.8 < 57.0), <i>adhesive</i> (45.4 < 52.9) and <i>smooth</i> (44.0 < 50.4) and had a less intense <i>cultured</i> odor (31.5 < 34.9) than SMM. An increase in <i>salty</i> taste was associated with a decrease in cheese <i>firmness</i> (−0.91, <i>p</i> < 0.0001). These results could provide process-driven solutions that allow the dairy industry to decrease maturation time or create differentiated cheese products to meet specific consumer tastes or function.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2024-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/aocs.12831","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140168019","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Hang Yang, Shuling Lu, Chaofan Sun, Xiaoxue Liu, Linshang Zhang, Lingzhi Cheong, Yanlan Bi
In the present study, various factors including carbon source, nitrogen source, Mg2+, and pH value were investigated to determine the optimal conditions for producing cocoa butter equivalent using R. toruloides. The maximum of biomass, lipid content, and lipid production were achieved at levels of 7.8 g/L, 61.0%, and 4.4 g/L, respectively. The oil from R. toruloides mainly consisted of 16:0, 18:0, and 18:1 with 18:1 dominating at the sn-2 position, which was further confirmed by 13C NMR analysis. UPLC-MS analysis showed that the sum of sn-POP, sn-POS, and sn-SOS accounted for up to 27.11% in the triacylglycerol species of the oil produced, which allows those triacylglycerols to be further separated and isolated from other triacylglycerols and used for cocoa butter equivalent. Notably, the production of cocoa butter equivalent reached 1.13 g/L, demonstrating the scientific feasibility of producing CBE through fermentation. These findings indicate a promising future for the fermentation-based production of cocoa butter equivalent.
{"title":"Development of symmetric monounsaturated triacylglycerols by Rhodosporidium toruloides cell factory for cocoa butter equivalent","authors":"Hang Yang, Shuling Lu, Chaofan Sun, Xiaoxue Liu, Linshang Zhang, Lingzhi Cheong, Yanlan Bi","doi":"10.1002/aocs.12836","DOIUrl":"10.1002/aocs.12836","url":null,"abstract":"<p>In the present study, various factors including carbon source, nitrogen source, Mg<sup>2+</sup>, and pH value were investigated to determine the optimal conditions for producing cocoa butter equivalent using <i>R. toruloides</i>. The maximum of biomass, lipid content, and lipid production were achieved at levels of 7.8 g/L, 61.0%, and 4.4 g/L, respectively. The oil from <i>R. toruloides</i> mainly consisted of 16:0, 18:0, and 18:1 with 18:1 dominating at the <i>sn</i>-2 position, which was further confirmed by <sup>13</sup>C NMR analysis. UPLC-MS analysis showed that the sum of <i>sn</i>-POP, <i>sn</i>-POS, and <i>sn</i>-SOS accounted for up to 27.11% in the triacylglycerol species of the oil produced, which allows those triacylglycerols to be further separated and isolated from other triacylglycerols and used for cocoa butter equivalent. Notably, the production of cocoa butter equivalent reached 1.13 g/L, demonstrating the scientific feasibility of producing CBE through fermentation. These findings indicate a promising future for the fermentation-based production of cocoa butter equivalent.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2024-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140167905","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Faezeh Ahrari, Mitra Pourmohammadi Lish, Maryam Yousefi, Mehdi Mohammadi
Rhizopus oryzae lipase (ROL) is known to present high selectivity in chemical reactions. However, the poor stability of ROL effectively limits its industrial applications. In this study, several immobilization protocols, such as hydrophobic adsorption, covalent immobilization, multi-point covalent attachment, ionic adsorption/cross-linking, and ionic interaction, were applied to improve the stability of ROL. Heterogeneous modification of aspartic and glutamic acid residues on the surface of ROL was carried out by 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide (EDC) to introduce new amine groups with lower pKb. The highest immobilization yield of 89% was achieved for octyl-agarose, producing specific activity of 45 U/mg, which is 15 folds higher than the specific activity of the soluble enzyme. Improved stability of ROL was observed, in particular for those derivatives obtained by multi-point covalent attachment of ROL on glyoxyl-agarose (Gx-ROL) and aminated ROL on glyoxyl-agarose (Gx-NH2-ROL) by retaining 28%–36% of their initial activities after 24 h incubation at 60°C. Immobilization also altered the co-solvent stability profile of the immobilized derivatives producing biocatalysts with varied co-solvent stabilities. Furthermore, utilization of the immobilized preparations in fish oil hydrolysis revealed the selective release of cis-5,8,11,14,17-eicosapentaenoic acid (EPA) and cis-4,7,10,13,16,19-docosahexaenoic acid (DHA) in favor of EPA. The highest EPA/DHA selectivity of 33 was observed for the hydrophobically immobilized ROL on octyl-sepharose.
众所周知,根瘤菌脂肪酶(ROL)在化学反应中具有高选择性。然而,ROL 的稳定性较差,这有效地限制了其在工业上的应用。本研究采用疏水吸附、共价固定、多点共价连接、离子吸附/交联和离子相互作用等几种固定化方案来提高 ROL 的稳定性。利用 1-乙基-3-(3-二甲基氨基丙基)碳二亚胺(EDC)对 ROL 表面的天冬氨酸和谷氨酸残基进行异构修饰,引入 pKb 值较低的新胺基。辛基琼脂糖的固定化率最高,达到 89%,产生的比活度为 45 U/mg,比可溶性酶的比活度高 15 倍。通过观察发现,ROL 的稳定性有所提高,尤其是那些通过多点共价连接将 ROL 固定在乙醛基-琼脂糖上(Gx-ROL)和将 ROL 氨基化后固定在乙醛基-琼脂糖上(Gx-NH2-ROL)而得到的衍生物,它们在 60°C 孵育 24 小时后仍能保持 28%-36% 的初始活性。固定化还改变了固定化衍生物的共溶剂稳定性曲线,从而产生了具有不同共溶剂稳定性的生物催化剂。此外,利用固定化制剂水解鱼油发现,顺式-5,8,11,14,17-二十碳五烯酸(EPA)和顺式-4,7,10,13,16,19-二十二碳六烯酸(DHA)的选择性释放有利于 EPA。在辛基-sepharose 上亲水固定的 ROL 的 EPA/DHA 选择性最高,达到 33。
{"title":"Improving the stability of an unstable lipase by applying different immobilization strategies for the selective hydrolysis of fish oil","authors":"Faezeh Ahrari, Mitra Pourmohammadi Lish, Maryam Yousefi, Mehdi Mohammadi","doi":"10.1002/aocs.12833","DOIUrl":"10.1002/aocs.12833","url":null,"abstract":"<p><i>Rhizopus oryzae</i> lipase (ROL) is known to present high selectivity in chemical reactions. However, the poor stability of ROL effectively limits its industrial applications. In this study, several immobilization protocols, such as hydrophobic adsorption, covalent immobilization, multi-point covalent attachment, ionic adsorption/cross-linking, and ionic interaction, were applied to improve the stability of ROL. Heterogeneous modification of aspartic and glutamic acid residues on the surface of ROL was carried out by 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide (EDC) to introduce new amine groups with lower pKb. The highest immobilization yield of 89% was achieved for octyl-agarose, producing specific activity of 45 U/mg, which is 15 folds higher than the specific activity of the soluble enzyme. Improved stability of ROL was observed, in particular for those derivatives obtained by multi-point covalent attachment of ROL on glyoxyl-agarose (Gx-ROL) and aminated ROL on glyoxyl-agarose (Gx-NH<sub>2</sub>-ROL) by retaining 28%–36% of their initial activities after 24 h incubation at 60°C. Immobilization also altered the co-solvent stability profile of the immobilized derivatives producing biocatalysts with varied co-solvent stabilities. Furthermore, utilization of the immobilized preparations in fish oil hydrolysis revealed the selective release of cis-5,8,11,14,17-eicosapentaenoic acid (EPA) and cis-4,7,10,13,16,19-docosahexaenoic acid (DHA) in favor of EPA. The highest EPA/DHA selectivity of 33 was observed for the hydrophobically immobilized ROL on octyl-sepharose.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2024-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140127849","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The plasticity of the lipid profile of soybean oil has made the soybean a crop with value in feed, food and industrial uses. Soybean oil typically consists of approximately 10% of the fully saturated palmitic acid, which has value for industrial purposes, however it is generally undesirable in food applications. Two soybean KASII (ketoacyl-ACP synthase II) genes have been previously implicated in the control of seed palmitic acid levels. Using forward genetics, we isolated four novel alleles in the GmKASIIB gene that result in increased levels of palmitic acid, ranging from 13% to 16% of the total fatty acid content, over multiple seasons in the field. Three of the KASIIB mutations result in independent amino acid substitutions at conserved positions in the KASII protein, and one single nucleotide polymorphism is likely to cause aberrant splicing of the KASIIB transcript. These new mutations can be used in breeding applications to increase palmitic acid content and to probe the control of fatty acid biosynthesis in soybean seeds.
New alleles of the GmKASIIb gene result in increased levels of palmitic acid in soybean seeds.
{"title":"Mutations in KASIIB result in increased levels of palmitic acid in soybean seeds","authors":"Rachel Devereaux, Militza Carrero-Colón, Karen Hudson","doi":"10.1002/aocs.12827","DOIUrl":"10.1002/aocs.12827","url":null,"abstract":"<p>The plasticity of the lipid profile of soybean oil has made the soybean a crop with value in feed, food and industrial uses. Soybean oil typically consists of approximately 10% of the fully saturated palmitic acid, which has value for industrial purposes, however it is generally undesirable in food applications. Two soybean <i>KASII</i> (ketoacyl-ACP synthase II) genes have been previously implicated in the control of seed palmitic acid levels. Using forward genetics, we isolated four novel alleles in the <i>GmKASIIB</i> gene that result in increased levels of palmitic acid, ranging from 13% to 16% of the total fatty acid content, over multiple seasons in the field. Three of the <i>KASIIB</i> mutations result in independent amino acid substitutions at conserved positions in the KASII protein, and one single nucleotide polymorphism is likely to cause aberrant splicing of the <i>KASIIB</i> transcript. These new mutations can be used in breeding applications to increase palmitic acid content and to probe the control of fatty acid biosynthesis in soybean seeds.</p><p>New alleles of the <i>GmKASIIb</i> gene result in increased levels of palmitic acid in soybean seeds.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2024-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140044967","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Melissa Abigail Marsh, Brennan Bean, Farnaz Maleky, Silvana Martini
This paper identifies physical properties of an interesterified palm-based fat (EIEPO) that predict oil binding capacity (OBC). A 100% EIEPO sample, 50% EIEPO sample diluted with 50% soybean oil (SBO), and a 20% EIEPO sample diluted with 80% SBO were used to test how saturation level impacts OBC. All samples were crystallized using either a fast (6.4°C/min) or slow (0.1°C/min) cooling rate as well as with or without the application of high-intensity ultrasound (HIU; 20 kHz) to generate a wide range of physical properties. Immediately after crystallization, the sample's physical properties, including crystal microstructure, solid fat content (SFC), viscoelasticity (G′, G″, and δ), melting behavior, hardness, and OBC (centrifuge method) were quantified. The samples were then stored for 48 h at 22 and 5°C and the aforementioned physical properties were measured again, with one additional measurement for the samples stored at 5°C—OBC using a filter paper method (OBCp). The results indicate that OBC can be optimized in a palm-based fat by modifying the physical properties which was achieved via the processing conditions. Both measurements of OBC were significantly correlated with SFC, hardness, δ, and enthalpy. A model was developed to predict a sample's OBCc using the following dominant variables—SFC, hardness, peak temperature, enthalpy, and the number of crystals. These results suggest that OBC can be predicted using a sample's SFC, hardness, peak temperature, enthalpy, and number of crystals and that SFC, hardness, and enthalpy are main drivers of OBC.
{"title":"Unveiling the physical properties predictive of oil binding capacity in an interesterified palm-based fat","authors":"Melissa Abigail Marsh, Brennan Bean, Farnaz Maleky, Silvana Martini","doi":"10.1002/aocs.12830","DOIUrl":"10.1002/aocs.12830","url":null,"abstract":"<p>This paper identifies physical properties of an interesterified palm-based fat (EIEPO) that predict oil binding capacity (OBC). A 100% EIEPO sample, 50% EIEPO sample diluted with 50% soybean oil (SBO), and a 20% EIEPO sample diluted with 80% SBO were used to test how saturation level impacts OBC. All samples were crystallized using either a fast (6.4°C/min) or slow (0.1°C/min) cooling rate as well as with or without the application of high-intensity ultrasound (HIU; 20 kHz) to generate a wide range of physical properties. Immediately after crystallization, the sample's physical properties, including crystal microstructure, solid fat content (SFC), viscoelasticity (G′, G″, and δ), melting behavior, hardness, and OBC (centrifuge method) were quantified. The samples were then stored for 48 h at 22 and 5°C and the aforementioned physical properties were measured again, with one additional measurement for the samples stored at 5°C—OBC using a filter paper method (OBC<sub>p</sub>). The results indicate that OBC can be optimized in a palm-based fat by modifying the physical properties which was achieved via the processing conditions. Both measurements of OBC were significantly correlated with SFC, hardness, δ, and enthalpy. A model was developed to predict a sample's OBC<sub>c</sub> using the following dominant variables—SFC, hardness, peak temperature, enthalpy, and the number of crystals. These results suggest that OBC can be predicted using a sample's SFC, hardness, peak temperature, enthalpy, and number of crystals and that SFC, hardness, and enthalpy are main drivers of OBC.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2024-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140045187","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}