Effects of heating on the interaction of lipid and zein in a dry powder system

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 11, 2004, Pages 3570-3576

  Mizutani, Yukiko ^a   Matsumura, Yasuki ^a   Murakami, Hiroshi ^a   Mori, Tomohiko ^a  

^a Kyoto University   (Japan)

Author keywords

DSC; FT IR spectroscopy; Heating; Interaction; Lipid; POV; Powder system; Zein

Indexed keywords

LINOLEIC ACID ETHYL ESTER; LIPID; ZEIN;

ALPHA HELIX; ANTIOXIDANT ACTIVITY; ARTICLE; BETA SHEET; DIFFERENTIAL SCANNING CALORIMETRY; DRY POWDER; FOURIER TRANSFORMATION; GLASS TRANSITION TEMPERATURE; HEAT TREATMENT; HEATING; HYDROGEN BOND; INFRARED SPECTROSCOPY; MEASUREMENT; PROTEIN LIPID INTERACTION; TEMPERATURE DEPENDENCE; THERMOGRAPHY;

DRUG INTERACTIONS; HEAT; LINOLENIC ACIDS; LIPIDS; PROTEIN STRUCTURE, SECONDARY; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; ZEIN;

EID: 2542448556     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf030677g     Document Type: Article

References (30)

1. Mizutani, Y.; Matsumura, Y.; Imamura, K.; Nakanishi, K.; Mori, T. Effects of water activity and lipid addition on secondary structure of zein in powder systems. J. Agric. Food Chem. 2003, 51, 229-235.
2. Wang, J. Y.; Fujimoto, K.; Miyazawa, T.; Endo, Y. Antioxidative mechanism of maize zein in powder model systems against methyl linoleate: effect of water activity and coexistence of antioxidants. J. Agric. Food Chem. 1991, 39, 351-355.
3. Wang, J. Y.; Miyazawa, T.; Fujimoto, K. Inhibition of methyl linoleate peroxidation by maize zein in powder model system at high water activity. Agric. Biol. Chem. 1991, 55, 1531-1536.
4. Matsumura, Y.; Andonova, P. P.; Hayashi, Y.; Murakami, H.; Mori, T. Antioxidant activities of zein from different maize varieties against docosahexaenoic acid ethyl ester. Cereal Chem, 1994, 71, 428-433.
5. Kato, A.; Hisham, R. I.; Watanabe, H.; Honma, K.; Kobayashi, K. New approach to improve the gelling and surface functional properties of dried egg white by heating in dry state. J. Agric. Food Chem. 1989, 37, 433-437.
6. Kato, A.; Hisham, R. I.; Watanabe, H.; Honma, K.; Kobayashi, K. Structural and gelling properties of dry-heating egg white proteins. J. Agric. Food Chem. 1990, 38, 32-37.
7. Kato, A.; Hisham, R. I.; Takagi, T.; Kobayashi, K. Excellent gelation of egg white preheated in the dry state is due to the decreasing degree of aggregation. J. Agric. Food Chem. 1990, 38, 1868-1872.
8. Mine, Y. Effect of pH during the dry heating on the gelling properties of egg white proteins. Food Res. Int. 1996, 29, 155-161.
9. Mine, Y. Effect of dry heat and mild alkaline treatment on functional properties of egg white proteins. J. Agric. Food Chem. 1997, 45, 2924-2928.
10. Xu, J. Q.; Shimoyamada, M.; Watanabe, K. Gelation of egg white proteins as affected by combined heating and freezing. J. Food Sci. 1997, 62, 963-966.
11. Xu, J. Q.; Shimoyamada, M.; Watanabe, K. Heat aggregation of dry-heated egg white and its inhibiting effect on heat coagulation of fresh egg white. J. Agric. Food Chem. 1998, 46, 3027-3032.
12. Watanabe, K.; Xu, J. Q.; Shimoyamada, M. Inhibiting effects of egg white dry-heated at 120 °C on heat aggregation and coagulation of egg white and characteristics of dry-heated egg white. J. Agric. Food Chem. 1999, 47, 4083-4088.
13. Watanabe, K.; Nakamura, Y.; Xu, J. Q.; Shimoyamada, M. Inhibition against heat coagulation of ovotransferrin by ovalbumin dry-heated at 120 °C. J. Agric. Food Chem. 2000, 48, 3965-3972.
14. Kawase, S.; Matsumura, Y.; Murakami, H.; Mori, T. Comparison of antioxidative activity among three types of prolamin subunits. J. Cereal Sci. 1998, 28, 33-41.
15. Kauppinen, J. K.; Moffatt, D. J.; Mantsch, H. H.; Comeron, D. G. Fourier self-deconvolution: a method for resolving intrinsically overlapped bands. Appl. Spectrosc. 1981, 35, 271-276.
16. Jones, R. N.; Shimokoshi, K. Some observations on the resolution enhancement of spectral data by the method of self-deconvolution. Appl. Spectrosc. 1983, 37, 59-66.
17. Susi, H.; Byler, D. M. Protein structure by Fourier transform infrared spectroscopy: second derivative spectra. Biochem. Biophys. Res. Commun. 1983, 115, 391-397.
18. Susi, H.; Byler, D. M. Resolution-enhanced Fourier transform infrared spectroscopy of enzymes. Methods Enzymol. 1986, 130, 290-311.
19. Fu, F.-N.; DeOliveira, D. B.; Trumple, W. R.; Sakar, H. K.; Singh, B. R. Secondary structure estimation of proteins using the amide III region of Fourier transform infrared spectroscopy: application to analyze calcium-binding-induced structural changes in calsequestrin. Appl. Spectrosc. 1994, 48, 1432-1441.
20. Abbott, T. P.; Wolf, W. J.; Wu, Y. V.; Butterfield, R. O.; Kleiman, R. FT-IR analysis of jojoba protein conformations in D20. Appl. Spectrosc. 1991, 45, 1665-1673.
21. Ter-Minassian-Saraga, L.; Okamura, E.; Umemura, J.; Takenaka, T. Fourier transform infrared-attenuated total reflection spectroscopy of hydration of dimyristoylphosphatidylcholine multi-bilayers. Biochim. Biophys. Acta 1988, 946, 417-423.
22. Okamura, E.; Umemura, J.; Takenaka, T. Orientation studies of hydrated dipalmitoylphosphatidylcholine multibilayers by polarized FTIR-ATR spectroscopy. Biochim. Biophys. Acta 1990, 1025, 94-98.
23. Iwami, K.; Hattori, M.; Ibuki, F. Prominent antioxidant effect of wheat gliadin on linoleate peroxidation in powder model systems at high water activity. J. Agric. Food Chem. 1987, 35, 628-631.
24. Farrari, C.; Johari, G. P. Thermodynamic behaviour of gliadins mixture and the glass-softening transition of its dried state. Int. J. Biol. Macromol. 1997, 21, 231-241.
25. Mita, T. Annu. Rep./Iijima Mem. Found. Promotion Food Sci. Technol. 1993, 1991, 76-80.
26. Lopez, C.; Bourgaux, C.; Lesieur, P.; Bernadou, S.; Keller, G.; Ollivon, M. Thermal and structural behavior of milk fat. 3. Influence of cooling rate and droplet size on cream crystallization. J. Colloid Interface Sci. 2002, 254, 64-78.
27. Che-Man, Y. B.; Tan, C. P. Comparative differential scanning calorimetric analysis of vegetable oils: II. Effects of cooling rate variation. Phytochem. Anal. 2002, 13, 142-151.
28. Lad, M. D.; Ledger, V. M.; Briggs, B.; Green, R. J.; Frazier, R. A. Analysis of the SDS-lysozyme binding isotherm. Langmuir 2003, 19, 5098-5103.
29. Griebenow, K.; Klibanov, A. M. Lyophilization-induced reversible changes in the secondary structure of proteins. Proc. Natl. Acad. Sci. U.S.A. 1995, 92, 10969-10976.
30. Slade, L.; Levine, H. Beyond water activity: recent advances based on an alternative approach to the assessment of food quality and safety. Crit. Rev. Food Sci. Nutr. 1991, 30, 115-360.