Covalently cross-linked proteins & polysaccharides: Formation,characterisation and potential applications

This review presents recent research conducted on the development of various protein-polysaccharide conjugates, their functional properties and industrial applications. These conjugates are formed by the glycosylation of food proteins with carbohydrates via the Maillard reaction and are capable of improving the functional properties of proteins. The Maillard reaction facilitates covalent bonding between a reducing group of a carbohydrate and an amino group of a protein under controlled conditions of temperature, time, pH, and relative humidity. There is a great deal of interest in modifying the functional properties of proteins and in the use of novel conjugates for various industrial applications. This review discusses various methods and their implications for preparing and characterising these conjugates. Furthermore, the physicochemical properties of conjugates such as solubility, thermal stability, emulsifying activity, emulsion stabilising properties, gelling and foaming properties are also analysed. A novel processing technology, a spinning disc reactor, could be an alternative process for the production of protein–polysaccharide conjugates, with desirable functionality in different food systems.     

超声协同TiO_2光催化脱除燃料油中有机硫的研究

采用溶胶凝胶法制备纳米TiO2光催化剂,引入超声作用,以空气中的氧气为氧化剂,正辛烷为模拟油品对燃料油中硫化物的脱除进行了研究。考察了光照强度、催化剂用量、反应时间、二苯并噻吩(DBT)初始浓度、超声功率等因素对TiO2光催化二苯并噻吩溶液降解效率的影响。结果表明,引入超声后DBT的降解率提高了10%左右,并在TiO2用量为2 g/L,通气量为800 mL/min,光照距离20 cm,DBT初始浓度为600 mg/L,反应时间为150 min,超声功率为500 W的条件下,DBT降解率达到了72.6%。     

二苯酮在功能胶束中的光还原反应的研究

本文研究了一种具有分子自聚集作用的二苯酮(BP)衍生物p-C6H5COC6H4CH2^+N(CH3)2C12H25.Br^-(PKT)的光还原反应及其光物理性质。连接在PKT上BP的光还原反应活性在胶束形成前后有很大差别。 反应速率随着浓度增大在形成的胶束中比均相水溶液中快1.5倍。值得指出, 在PKT功能胶束中的BP还原速率与普通胶束相比, 增加10倍以上。动力学数据测定表明, PKT胶束大大加速了BP-三乙胺(TEA)光还反应中的电子转移, 在TEA高浓度时有利于质子转移, k~d/k~r值减少,k~n/k~e值增加, 对不同TEA浓度的光还原机理亦作了讨论。     

Influence of maltodextrins with different dextrose equivalent on the thermodynamic properties of legumin in a bulk and at the air–water interface

This paper presents the influence of the potato maltodextrins with different dextrose equivalent (DE 2, 6 and 10) on the legumin thermodynamic properties in the bulk aqueous medium and at the air–water interface both in the simple mixed solutions and under the covalent complex (conjugate) formation (by the Maillard reaction), at pH 7.0 and ionic strength of 0.05 mol dm⁻³. The weak net attractive interaction between legumin and maltodextrin has been found in an aqueous medium by both the light scattering and the mixing calorimetry methods. On the basis of both the mixing and differential scanning calorimetry data a hydrogen bonding is supposed to be fundamental for this interaction. It was found that these attractive interactions produced an increase in the protein hydrophilicity and consequently a decrease in the protein surface activity. The effect was more pronounced for the maltodextrin with the largest dextrose equivalent (DE 10). The covalent complexation between legumin and maltodextrin induced the change of the fine hydrophobic–hydrophilic balance in the protein globule due to both addition of the hydrophilicity of the covalently attached polysaccharide and the partial protein unfolding as a result of the such kind of attachment. The combined data of tensiometry, light scattering, mixing and differential scanning calorimetry demonstrated the importance of the maltodextrin polymerization (DE) in controlling both the protein hydrophilicity (thermodynamic affinity for the aqueous phase) and surface activity.     

Immobilization and Characterization of <Emphasis Type="Italic">E. gracilis</Emphasis> Extract with Enriched Laminaribiose Phosphorylase Activity for Bienzymatic Production of Laminaribiose

Immobilization methods and carriers were screened for immobilization of Euglena gracilis extract with laminaribiose phosphorylase activity. The extract was successfully immobilized on three different carriers via covalent linkage. Suitable immobilization carriers were Sepabeads EC-EP/S and ECR 8209M with epoxy groups and ECR 8309M with amino groups as functional units. Immobilization on Sepabeads EC-EP/S resulted in highest retained activity (65%). The immobilizates were characterized for pH, temperature, and buffer molarity preferences. The immobilized enzyme lost 48% of its activity when used seven times. Together with sucrose phosphorylase, laminaribiose phosphorylase was successfully applied for bienzymatic production of laminaribiose from sucrose and glucose with a final laminaribiose concentration of 14.3 ± 2.1 g/L (20% yield).     

Determination of acrylamide formed in asparagine/D-glucose maillard model systems by using gas chromatography with headspace solid-phase microextraction

A gas chromatographic method, along with a headspace solid-phase microextraction (HS-SPME), was developed for the determination of acrylamide formed in Maillard reaction model systems. The developed method was validated by liquid chromatography/mass spectrometry. A headspace sample was collected from an aqueous acrylamide solution (100 microg/mL) by SPME and directly injected into a gas chromatograph equipped with a nitrogen-phosphorus detector. The recovery of acrylamide from an aqueous solution was satisfactory, i.e, >93% under the conditions used. Acrylamide formed in an asparagine/D-glucose (molar ratio, 1/2) Maillard reaction model system heated at 150 and 170 degrees C for 20 min was collected and analyzed by the newly developed method using gas chromatography with nitrogen-phosphorus detection and HS-SPME. The amounts of acrylamide were 318 +/- 33 microg/g asparagine from a sample heated at 150 degrees C and 3329 +/- 176 microg/g asparagine from a sample heated at 170 degrees C. Addition of cysteamine or glutathione to the above model system reduced acrylamide formation. Acrylamide formation was not observed when cysteamine or glutathione was added to asparagine in the above model systems to obtain equimolar concentrations of both compounds. This newly developed method is simple and sensitive, and requires no solvent extraction.     

On the time behaviour of the concentration of pyrazinium radical cations in the early stage of the Maillard reaction

During the early stage of the Maillard reaction pyrazinium radical cations were detected by ESR within the reaction system d-glucose/glycine. The spectra were characterized by completely resolved hyperfine structure. The partial pressure of oxygen and the radical concentrations were measured directly in the reaction mixture by ESR using solutions of the spin probe TEMPOL and of DPPH, respectively. There are quantitative and qualitative relations of the actual concentration of the radical ions to the partial pressure of oxygen, the temperature-time regime and the mechanical mixing of the reaction system. These macroscopic parameters significantly affect both the induction period and the velocity of the time-dependent formation of free radicals. From in situ variations of p(O2) and p(Ar) including the connected mixing effects caused by the passing the gases through the reaction mixture, steric and chemical effects of the stabilization of the radical ions were established. The determination of suitable and relevant conditions for stabilization and subsequent radical reactions contributes to the elucidation of the macroscopically known antioxidant activity of Maillard products.     

Nitrogen-Containing Hydrochar: The Influence of Nitrogen-Containing Compounds on the Hydrochar Formation

Hydrothermal carbonization (HTC) of fructose and urea containing solutions was conducted at 180 °C to study the influence of nitrogen-containing compounds on the conversion process and HTC products properties. The concentration of fructose was fixed, while the concentration of urea was gradually increased to study its influence on the formation of nitrogen-containing hydrochar (N−HC). The degradation of urea has an important influence on the HTC of fructose. The Maillard reaction (MR) promotes the formation of N−HC in acidic conditions. However, in alkaline conditions, MR promotes the formation of bio-oil at the expense of N−HC. Alkaline conditions reduce N−HC yield by catalyzing fragmentation reactions of fructose and by promoting the isomerization of fructose to glucose. The results showed that adjusting the concentration of nitrogen-containing compounds or the pH value of the reaction environment is important to force the reaction toward the formation of N−HC or N-bio-oil.     

Tagatose Production with pH Control in a Stirred Tank Reactor Containing Immobilized <Emphasis Type="SmallCaps">l</Emphasis>-Arabinose Isomerase from <Emphasis Type="Italic">Thermotoga neapolitana</Emphasis>

Chitopearl beads were used as immobilization supports for D-tagatose production from D-galactose by L-arabinose isomerase from Thermotoga neapolitana because chitopearl beads were more stable than alginate beads at temperatures above 60 degrees C. The pH and temperature for the maximum isomerization of galactose were 7.5 and 90 degrees C, respectively. In thermostability experiments, the half-lives of the immobilized enzyme at 70, 75, 80, 85, and 90 degrees C were 388, 106, 54, 36, and 22 h, respectively. The reaction temperature was determined to be 70 degrees C because the enzyme is highly stable up to 70 degrees C during the reaction. When the reaction time, galactose concentration, and temperature were increased, the pH of a mixture containing enzyme and galactose decreased by the Maillard reaction, resulting in decreased tagatose production. With pH control at 7.5, tagatose production (138 g/L) at 70 degrees C in a stirred tank reactor containing immobilized enzyme and 300 g/L galactose increased two times higher, comparing that without pH control.     

Characterization of the quality of novel rye-buckwheat ginger cakes by chemical markers and antioxidant capacity

The total phenolics and flavonoids, rutin, early, advanced and final Maillard reaction products, and antioxidative capacity determined against 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonate) radical cation and superoxide anion radicals were used for the characterization of the quality of novel rye-buckwheat ginger cakes enriched with rutin (quercetin rutinoside). The cakes were prepared substituting 30 % of rye flour by light buckwheat flour or flour from roasted buckwheat dehulled grains and employing a dough fermentation-like incubation step. Enrichment of ginger cakes with rutin showed protective effect on lysine blockage, improved antioxidant properties, inhibited the formation of furosine and free fluorescent compounds thus stimulating the Maillard reaction progress towards melanoidin formation. The loss of the nutritional quality of cakes enriched with rutin was related to the formation of fluorescent compounds linked to protein and carboxymethyllysine at an advanced stage of the Maillard reaction. It can be concluded that free fluorescence intermediatory compounds, carboxymethyllysine and browning are the best chemical markers for the characterization of the quality of this novel type of ginger cakes. This study also indicates that rye-buckwheat ginger cakes enriched with rutin can be recommended for wider consumption since daily consumption of 250 g of these cakes may have a prophylactic or therapeutic effect corresponding to typical pharmacological drugs with rutin as the active component.     

Effects of tetrazolium chloride concentration,O<Subscript>2</Subscript>, and cell age on dehydrogenase activity of <Emphasis Type="Italic">Aspergillus niger</Emphasis>

The effects of triphenyl tetrazolium chloride (TTC) concentration, cell age, and presence of O₂ on the dehydrogenase activity of Aspergillus niger as measured by triphenyl formazan (TF) yield were investigated. The results indicated that increasing TTC concentration initially increased the TF yield and then decreased it. The maximum TF yield was observed at a TTC concentration of 30 g/L for young cells (4 d old) and 20 g/L for old cells (12 d old). Conducting the test under anaerobic conditions increased the TF yield. About 18% of the TF produced was converted back into TTC in the presence of oxygen. The relationship between dehydrogenase activity of A. niger (as measured by TF yield) and cell mass was found to be linear. A kinetic model describing the relationship between reaction rate (micromoles of TF formed per hour) and TTC concentration while accounting for substrate inhibition was developed, and the model constants were calculated. The optimum TTC-test conditions for dehydrogenase activity measurement of A. niger were a TTC concentration of 20 g/L, a pH of 9.0, a temperature of 55°C, an incubation time of 3 h, and anaerobic conditions.     

Preparation and characterization of NaCS-CMC/PDMDAAC capsules

A novel capsule system composed of sodium cellulose sulfate (NaCS), carboxymethyl cellulose (CMC) and poly[dimethyl(diallyl)ammonium chloride] (PDMDAAC) was prepared for improving the properties of NaCS/PDMDAAC capsules. The process parameters, such as CMC concentration (0, 2, 4, 6 and 8 g/L), NaCS concentration (20, 25, 30, 35 and 40 g/L), PDMDAAC concentration (20, 30, 40, 50, 60, 70 and 80 g/L), reaction time and temperature were investigated to understand their effects on the diameter, membrane thickness and mechanical strength of capsules. The optimum operation conditions for preparing NaCS–CMC/PDMDAAC capsules were determined as 6–8 g/L CMC, 35–40 g/L NaCS, 60 g/L PDMDAAC and polymerization for 30–40 min. Diffusion of substances with low molecular weight into capsules was investigated, and diffusion coefficients were calculated according to the developed model. The yeast of Candida krusei was chosen as representative cell to evaluate the effects of different cell loading on capsule mechanical strength. Meanwhile the encapsulated osmophilic C. krusei cells were cultured in 250 mL shaking flasks for 72 h to determine the cell leaking properties in short and long term.     

Bioinorganic chemistry modeled with the TPSSh density functional

In this work, the TPSSh density functional has been benchmarked against a test set of experimental structures and bond energies for 80 transition-metal-containing diatomics. It is found that the TPSSh functional gives structures of the same quality as other commonly used hybrid and nonhybrid functionals such as B3LYP and BP86. TPSSh gives a slope of 0.99 upon linear fitting to experimental bond energies, whereas B3LYP and BP86, representing 20% and 0% exact exchange, respectively, give linear fits with slopes of 0.91 and 1.07. Thus, TPSSh eliminates the large systematic component of the error in other functionals, reducing rms errors from 46-57 to 34 kJ/mol. The nonhybrid version of the functional, TPSS, gives a slope of 1.08, similar to BP86, implying that using 10% exact exchange is the main reason for the success of TPSSh. Typical bioinorganic reactions were then investigated, including spin inversion and electron affinity in iron-sulfur clusters, and breaking or formation of bonds in iron proteins and cobalamins. The results show that differences in reaction energies due to exact exchange can be much larger than the usually cited approximately 20 kJ/mol, sometimes exceeding 100 kJ/mol. The TPSSh functional provides energies approximately halfway between nonhybrids BP86 and TPSS, and 20% exact exchange hybrid B3LYP: Thus, a linear correlation between the amount of exact exchange and the numeric value of the reaction energy is observed in all these cases. For these reasons, TPSSh stands out as a most promising density functional for use and further development within the field of bioinorganic chemistry.     

微波辐射高效共价固定青霉素酰化酶

为提高青霉素酰化酶的共价固定化效率, 在微波辐射条件下将酶蛋白共价固定于介孔泡沫硅(MCFs)的孔道中. 通过正硅酸四乙酯水解缩合制备介孔泡沫硅, 再于微波辅助下将青霉素酰化酶共价固定在其孔道中. 以固定化酶相对活力和活力回收为指标, 考察了加酶量、固定化温度、微波辐射时间等条件对酶固定化效率的影响. 实验结果表明: 当加酶量为60 mg/g, 固定化温度为20 ℃, 微波辐射140 s, 固定化酶相对活力达到178.1%, 表观活力为1191.3 U/g(以湿重计). 与常规方法相比, 微波辅助固定化酶时, 固定化酶相对活力提高34.5%, 固定化时间亦大幅缩短至数分钟, 这为青霉素酰化酶的高效共价固定化提供了一条新的途径.     

Field-effect-transistor sensor based on enzyme-functionalized polypyrrole nanotubes for glucose detection

We describe the detection of glucose based on a liquid-ion gated field-effect transistor configuration in which enzyme-functionalized polypyrrole nanotubes are employed as the conductive channel. First of all, carboxylated polypyrrole nanotubes (CPNTs) were successfully fabricated by the chemical polymerization of an intrinsically functionalized monomer (pyrrole-3-carboxylic acid, P3CA) without degradation in major physical properties. The CPNTs possessed not only well-defined functional groups but also electrical properties comparable to nonsubstituted polypyrrole. Importantly, the carboxylic acid functional group can be utilized for various chemical and biological functionalizations. A liquid-ion gated FET sensor was readily constructed on the basis of the chemical functionality of CPNTs. In the first stage, the CPNTs were immobilized onto a microelectrode substrate via covalent linkages. It was noteworthy that the covalent immobilization allowed high-quality contact between the nanotubes and the microelectrodes in the liquid phase. The second stage involved the covalent binding of glucose oxidase (GOx) enzyme to the nanotubes. The covalent functionalization generally provides excellent enzymatic activity and thermal stability. The fabricated FET sensor provided real-time response (an increase in source-drain current) and high sensitivity toward the various concentrations (0.5-20 mM) of glucose. The enzymatic reaction product, hydrogen peroxide, played pivotal roles in modulating the charge transport property of CPNTs.     

有机锗化合物对氨基酸非酶糖化反应的抑制作用

在模拟体内条件下，研究了有机锗化合物Ｇｅ－１３２对４种氨基酸（Ｌ－组氨酸、Ｌ－精氨酸、Ｌ－缬氨酸、甘氨酸）和葡萄糖发生非酶糖化反应（Ｍａｉｌａｒｄ反应）的抑制作用，结果表明：Ｇｅ－１３２在１～１０ｍｍｏｌ／Ｌ范围内，对这４种氨基酸非酶糖化反应都有较强的抑制作用．     

Covalent carbene modification of 2D black phosphorus

Black phosphorus (BP) has attracted an ever-growing interest due to its unique anisotropic two-dimensional structure, impressive photoelectronic properties and attractive application potential. However, the tools for bandgap engineering and passivation via covalent modification of BP nanosheets remain limited to diazonium salt and nucleophilic addition methods, so that developing new modification strategies for BP nanosheets is crucial to explore its physical and chemical properties and enrich the toolbox for functionalization. Herein, we report the covalent modification of liquid-phase exfoliated BP nanosheets based on a rational analysis of BP structure. The modification of BP is achieved via carbene, a highly reactive organic mediate. The carbene modification improves the solubility and stability of BP nanosheets. Detailed microscopic and spectroscopic characterizations including infrared spectra, Raman spectra, X-ray photoelectron spectra, SEM and TEM were conducted to provide insights for the reaction. The proof of the existence of covalent bonds between BP nanosheets and organic moieties confirms the successful modification. Moreover, theoretical calculations were conducted to unveil the reaction mechanism of the two different types of bonds and the chemical property of two-dimensional BP.     

Key Aspects of Amadori Rearrangement Products as Future Food Additives

Flavor is one of the most important factors in attracting consumers and maximizing food quality, and the Maillard reaction (MR) is highly-involved in flavor formation. However, Maillard reaction products have a big drawback in their relatively low stability in thermal treatment and storage. Amadori rearrangement products (ARPs), MR intermediates, can alternatively act as potential flavor additives for their better stability and fresh flavor formation ability. This review aims to elucidate key aspects of ARPs’ future application as flavorings. The development of current analytical technologies enables the precise characterization of ARPs, while advanced preparation methods such as synthesis, separation and drying processes can increase the yield of ARPs to up to 95%. The stability of ARPs is influenced by their chemical nature, pH value, temperature, water activity and food matrix. ARPs are associated with umami and kokumi taste enhancing effects, and the flavor formation is related to amino acids/peptides of the ARPs. Peptide-ARPs can generate peptide-specific flavors, such as: 1,6-dimethy-2(1H)-pyrazinone, 1,5-dimethy-2(1H)-pyrazinone, and 1,5,6-trimethy-2(1H)-pyrazinone. However, further research on systematic stability and toxicology are needed.     

Enzymatic Synthesis of Agmatine by Immobilized Escherichia coli Cells with Arginine Decarboxylase Activity

A new method for the enzymatic synthesis of agmatine by immobilized Escherichia coli cells with arginine decarboxylase(ADC) activity was established and a series of optimal reaction conditions was set down. The arginine decarboxylase showed the maximum activity when the pyridoxal phosphate(PLP) concentration was 50 mmol/L, pH=7 and 45 °C. The arginine decarboxylase exhibited the maximum production efficiency when the substrate concentration was 100 mmol/L and the reaction time was 15 h. It was also observed that the appropriate concentration of Mg2+, especially at 0.5 mmol/L promoted the arginine decarboxylase activity; Mn2+ had little effect on the arginine decarboxylase activity. The inhibition of Cu2+ and Zn2+ to the arginine decarboxylase activity was significant. The immobilized cells were continuously used 6 times and the average conversion rate during the six-time usage was 55.6%. The immobilized cells exhibited favourable operational stability. After optimization, the maximally cumulative amount of agmatine could be up to 20 g/L. In addition, this method can also catalyze D,L-arginine to agmatine, leaving the pure optically D-arginine simultaneously. The method has a very important guiding significance to the enzymatic preparation of agmatine.     

Dispergation and modification of multi-walled carbon nanotubes in aqueous solution

Multi-walled carbon nanotubes (MWCNTs) are widely applied in development of composite materials. However, their properties are directly influenced by the degree of uniformity of dispersion of MWCNTs in the material’s matrix. In this paper, the dispersing of raw MWCNTs (R-MWCNTs) and decorated MWCNTs (D-MWCNTs) was studied in aqueous solution. The D-MWCNTs were obtained by chemical modification method by treatment of initial MWCNTs with the mixture of concentrated nitric and sulfuric acids (3: 1 vol/vol). To achieve a good dispersion of the MWCNTs, a method utilizing ultrasonic processing and surfactant (polyvinylpyrrolidone, PVP) was employed. MWCNTs were characterized by Fourier transform infrared spectroscopy (FT–IR) and X-ray diffraction (XRD). The prepared MWCNTs suspensions were investigated by UV spectroscopy, zeta potential measurements, surface tension and transmission electron microscopy (TEM). The D-MWCNTs have better dispersibility in aqueous solution; this attributed to the functional groups formed on their surface during chemical modification. The PVP surfactant in a certain concentration of 0.6 g/L has the maximum dispersing effect on MWCNTs in aqueous solution, the optimum concentration ratio of PVP and MWCNTs was 3: 1.