View in EDS HTML Full Text PDF Full Text

Small Angle X‐Ray Scattering Studies on the Effects of Ultra Shear Technology on Model Animal and Plant‐Based Protein Solutions.

Saved in:
Bibliographic Details
Title: Small Angle X‐Ray Scattering Studies on the Effects of Ultra Shear Technology on Model Animal and Plant‐Based Protein Solutions.
Authors: Janahar, Jerish Joyner1 (AUTHOR), Hu, Hetian2 (AUTHOR), Balasubramaniam, V. M.1,2 (AUTHOR) balasubramaniam.1@osu.edu, Teixeira, Susana C. M.3,4 (AUTHOR) susanat@udel.edu
Source: Journal of Food Process Engineering. May2025, Vol. 48 Issue 5, p1-11. 11p.
Subjects: Small-angle scattering, Plant proteins, Milk proteins, Laser microscopy, Time pressure
Abstract: The effects of shear, temperature, and high pressure on model solutions of bovine milk and plant proteins were investigated. Samples of bovine β‐lactoglobulin (BLG), pea lectin (PL), and their mixture (MIX) were treated by high‐pressure processing (HPP) and ultra‐shear technology (UST). BLG and PL are known for their allergenic properties, and processing conditions can potentially be used to decrease allergenicity, as well as engineer beverage properties of interest. Small angle X‐ray scattering (SAXS) and confocal laser scanning microscopy were used to measure the impact of processing on the protein solutions from the microscopic to the molecular scale. SAXS data were analyzed by various approaches to assess changes in protein size and shape, oligomerization, and aggregation. The results are consistent with the BLG sensitivity to shear, pressure, and temperature. The pressure holding time was shown to be critical and thermal effects at ambient pressure are distinct from those observed under pressure. Although some changes in shape were detected, PL showed structural and colloidal resistance to the processing conditions applied. The MIX solutions appear to show a convolution of the effects observed on the isolated protein solutions, granting further investigation to clarify potential interactions between the proteins. These findings are valuable for the development of liquid beverages based on animal and plant proteins and their blends, enhancing control over functional properties and expanding their applications in food, nutraceuticals, and biomedical fields. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Food Process Engineering is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
Full text is not displayed to guests.
FullText Links:
  – Type: pdflink
Text:
  Availability: 1
Header DbId: egs
DbLabel: Engineering Source
An: 185453188
AccessLevel: 6
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
IllustrationInfo
Items – Name: Title
  Label: Title
  Group: Ti
  Data: Small Angle X‐Ray Scattering Studies on the Effects of Ultra Shear Technology on Model Animal and Plant‐Based Protein Solutions.
– Name: Author
  Label: Authors
  Group: Au
  Data: <searchLink fieldCode="AR" term="%22Janahar%2C+Jerish+Joyner%22">Janahar, Jerish Joyner</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Hu%2C+Hetian%22">Hu, Hetian</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Balasubramaniam%2C+V%2E+M%2E%22">Balasubramaniam, V. M.</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<i> balasubramaniam.1@osu.edu</i><br /><searchLink fieldCode="AR" term="%22Teixeira%2C+Susana+C%2E+M%2E%22">Teixeira, Susana C. M.</searchLink><relatesTo>3,4</relatesTo> (AUTHOR)<i> susanat@udel.edu</i>
– Name: TitleSource
  Label: Source
  Group: Src
  Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Process+Engineering%22">Journal of Food Process Engineering</searchLink>. May2025, Vol. 48 Issue 5, p1-11. 11p.
– Name: Subject
  Label: Subjects
  Group: Su
  Data: <searchLink fieldCode="DE" term="%22Small-angle+scattering%22">Small-angle scattering</searchLink><br /><searchLink fieldCode="DE" term="%22Plant+proteins%22">Plant proteins</searchLink><br /><searchLink fieldCode="DE" term="%22Milk+proteins%22">Milk proteins</searchLink><br /><searchLink fieldCode="DE" term="%22Laser+microscopy%22">Laser microscopy</searchLink><br /><searchLink fieldCode="DE" term="%22Time+pressure%22">Time pressure</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: The effects of shear, temperature, and high pressure on model solutions of bovine milk and plant proteins were investigated. Samples of bovine β‐lactoglobulin (BLG), pea lectin (PL), and their mixture (MIX) were treated by high‐pressure processing (HPP) and ultra‐shear technology (UST). BLG and PL are known for their allergenic properties, and processing conditions can potentially be used to decrease allergenicity, as well as engineer beverage properties of interest. Small angle X‐ray scattering (SAXS) and confocal laser scanning microscopy were used to measure the impact of processing on the protein solutions from the microscopic to the molecular scale. SAXS data were analyzed by various approaches to assess changes in protein size and shape, oligomerization, and aggregation. The results are consistent with the BLG sensitivity to shear, pressure, and temperature. The pressure holding time was shown to be critical and thermal effects at ambient pressure are distinct from those observed under pressure. Although some changes in shape were detected, PL showed structural and colloidal resistance to the processing conditions applied. The MIX solutions appear to show a convolution of the effects observed on the isolated protein solutions, granting further investigation to clarify potential interactions between the proteins. These findings are valuable for the development of liquid beverages based on animal and plant proteins and their blends, enhancing control over functional properties and expanding their applications in food, nutraceuticals, and biomedical fields. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Journal of Food Process Engineering is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=egs&AN=185453188
RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1111/jfpe.70102
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 11
        StartPage: 1
    Subjects:
      – SubjectFull: Small-angle scattering
        Type: general
      – SubjectFull: Plant proteins
        Type: general
      – SubjectFull: Milk proteins
        Type: general
      – SubjectFull: Laser microscopy
        Type: general
      – SubjectFull: Time pressure
        Type: general
    Titles:
      – TitleFull: Small Angle X‐Ray Scattering Studies on the Effects of Ultra Shear Technology on Model Animal and Plant‐Based Protein Solutions.
        Type: main
  BibRelationships:
    HasContributorRelationships:
      – PersonEntity:
          Name:
            NameFull: Janahar, Jerish Joyner
      – PersonEntity:
          Name:
            NameFull: Hu, Hetian
      – PersonEntity:
          Name:
            NameFull: Balasubramaniam, V. M.
      – PersonEntity:
          Name:
            NameFull: Teixeira, Susana C. M.
    IsPartOfRelationships:
      – BibEntity:
          Dates:
            – D: 01
              M: 05
              Text: May2025
              Type: published
              Y: 2025
          Identifiers:
            – Type: issn-print
              Value: 01458876
          Numbering:
            – Type: volume
              Value: 48
            – Type: issue
              Value: 5
          Titles:
            – TitleFull: Journal of Food Process Engineering
              Type: main
ResultId 1