Progress 10/01/15 to 09/30/20
Outputs
Target Audience:Target Audience: Food Scientists, researchers, food companies, ingredient manufacturers. Academia and general public. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?The students and personnel involved in these research projects received hands on training in research technologies, methodologies to conduct these experiments with creativity and to publish the results in journals and present at national and international scientific conferences. They also received professional developmental training and critical thinking skills to write manuscripts for publication in peer reviewed journals and reports. The Research Associates also had the opportunity to train themselves and receive hands on experience in writing grant proposals. It also provided experience in enhancing their career goals. How have the results been disseminated to communities of interest?The results have been published in peer reviewed open access referred journals, presented to the scientific community, industry, academia and the general public. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
a. Proteins were isolated and hydrolyzed and their improved functional properties were determined. b. Hydrolyzed soy protein was successfully encapsulated with probiotic. This improved formulation provided an understanding of soy protein hydrolysate as a prebiotic, the viability of encapsulated probiotics in the gastrointestinal environment, provided a technology for the enhancement of probiotics viability, and for applications in suitable products for health and wellness. c. A peptide from protein hydrolysate fraction obtained from a high oleic acid soybean line (N98?4445A) that showed significant activity against human cancer cell lines was identified and purified. Three peptides showing highest activity were identified by reverse phase HPLC in the 10-50 kDa fraction of the protein and purified using peptide specific affinity chromatography column. Three individual peptides were tested for anti?proliferative activity against blood, colon and liver cancer cell lines. Enhanced colon cancer cell inhibition (80%) was observed with a pure peptide (molecular size of 18 kDa with 158 amino acid residues). The impact of this study lies in deriving a pure single peptide with anti?proliferative activity on human colon and blood cancer cells. d. In vitro bio-activity of peptide fractions obtained from soybeans against blood, breast, and prostate cancer cell proliferation were investigated. Gastro-intestinal juice treated peptide fractions (5-10 and 10-50 kDa) prepared from soybean seed proteins were tested for anticancer activity against human breast, blood and prostate cancer cell lines. Results showed that the peptide fractions inhibited the cancer cell lines up to 68.0%. This multiple site in vitro cancer inhibition by GI friendly peptides may have the potential to use as food ingredients or nutritional supplements in an alternative cancer therapy. e. Soy protein hydrolysates were investigated for angiotensin-I converting enzyme (ACE-I) inhibition activity (antihypertensive). The ACE -I inhibitory activity was 66.6%. This hydrolysate has the potential to be used as a nutraceutical ingredient in food products for health and wellness. f. Germinated non-genetically modified soybeans were investigated for their physicochemical andnutritional characteristics, and a prototype snack chip was developed. Moisture, protein, and lipid contents of flours from soybeans germinated for 1, 3, or 5d ranged from 2.4 to 5.3, 42.7-43.3, and 21.4-25.5g/100g respectively (P>0.05), while lipoxygenase-1 and lipoxygenase-3 activity, and trypsin inhibitor reductions ranged from 2.8 to 17.2, 16.2-26.1, and 16.6-31.1% respectively, and estimatedglycemic indicesranged from 12.1 to 19.5. The flour made from 5d germinated soybean resulted in the highest reduction in lipoxygenase-1 and lipoxygenase-3 activities, and trypsin inhibitor content. This prototype snack chip made from 5-day germinated soybean has the potential as a high nutritional, protein rich, low calorie healthy snack. g. Two food products were developed with enriched proteins from soybean and edamame for health and wellness. The developed baked protein-enriched corn chips with protein fortification and acceptable texture and mouthfeel provided the consumer with a snack with high protein and low glycemic index (GI) healthy snacks. Edamame protein enriched snack chips with and without fruits and /or vegetables were developed and sensory properties including overall acceptance were investigated. Incorporation of vegetables and fruits to edamame chips provided a positive impact on the consumer's preference. h. Millet, beans, and rice mixed with soymeal flour were processed to produce an extruded product using a single screw extruder. The Central Composite Design (CCD) of the Response Surface Methodology at varying temperatures (190-275°C) and screw speeds (60-110 rpm) was used to obtain best extrusion conditions to develop a protein-enriched extruded product with desirable physio-chemical and sensory properties. The results suggested that the two extrusion variables, barrel temperature and screw speed, influenced the extrudate physio-chemical and sensory properties. This is the first attempt to produce a soymeal-based protein enriched extruded product with millet and beans that can be included in a child's meal as a breakfast cereal or a snack to fight protein malnutrition. i. In this study heat-stabilized defatted rice bran (HDRB) was used to evaluate HDRB as a medium for the growth of S. cerevisiae. Analysis determined that HDRB was composed of 35.9% total dietary fiber, 19.1% crude protein, 14.9% starch, 16.4% ash, 9.4% moisture, 1.9% soluble sugars, 1.8% crude lipid, and 8.9 mg/g total phenolics. S. cerevisiae cultured in HDRB grew from an initial inoculum of 1.5 Log CFU/mL to 7.2 Log CFU/mL within 42 hr. In comparison, yeast cultured in yeast media grew from an initial inoculum of 1.5 to 7.8 Log CFU/mL within 24 hr. The results from this study suggested that HDRB can serve as a low cost alternative growth medium for S. cerevisiae. j. Rough rice was germinated for 7 days. The surface hydrophobicity, Emulsifying activity and emulsion stability of the proteins isolated were investigated. During germination the proteins are hydrolyzed and become easily digestible. Easily digestible protein ingredients with desirable functional properties provides an opportunity to prepare infant formulations and food products for the elderly.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2020
Citation:
Edwards J. S., Hettiarachchy N. S., Kumar T. K. S. Carbonero F. (2020). Physicochemical properties of soy protein hydrolysate and its formulation and stability with encapsulated probiotic under in vitro gastrointestinal environment. Journal of Food Chemistry. (Accepted on July 9th, 2020).
- Type:
Journal Articles
Status:
Published
Year Published:
2018
Citation:
Jiang, H., Hettiararchchy, N.S., Horax, R. 2018. Physical properties and estimated glycemic index of protein enriched sorghum based chips. Journal of Food Science and Technology. 55(3): 891898
- Type:
Journal Articles
Status:
Published
Year Published:
2017
Citation:
Rayaprolu, S.J., Hettiarachchy, N.S., Horax, R., Kumar-Phillips, G., Liyanage, R., Lay, J., and Chen, P. 2017. Purification and characterization of a peptide from soybean with cancer cell proliferation inhibition. Journal of Food Biochemistry. (Published online: 21 March 2017). 2017;00: e12374. https://doi.org/10.1111/jfbc.12374
- Type:
Journal Articles
Status:
Published
Year Published:
2017
Citation:
Rayaprolu, S.J., Hettiarachchy, N.S., Horax, R., Phillips, G.K, Mahendran, M., Chen, P. 2017. Soybean peptide fractions inhibit human blood, breast and prostate cancer cell proliferation. Journal of Food Science and Technology 54(1): 3844. IF: 1.241
- Type:
Journal Articles
Status:
Published
Year Published:
2017
Citation:
Maetens, E., Hettiarachchy, N., Dewettinck, K., Horax, R., Moens, K, Moseley D.O. 2017. Physicochemical and nutritional properties of a healthy snack chip developed from germinated soybeans. LWT-Food Science and Technology. 84:505-510.
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
Nguyen, Q., Hettiarachchy, N., Rayaprolu, S., Jayanthi, S., Thallapuranam, S., & Chen, P. (2016). Physicochemical properties and ACE-I inhibitory activity of protein hydrolysates from a non-genetically modified soy cultivar. Journal of the American Oil Chemists' Society, 93(4), 595-606.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Hettiarachchy, N.S., Hern�ndez G., Horax, H., and Seo, H. 2019. Physical Properties and Sensory Acceptances of Edamame Snack Chips Incorporated with/without Fruits and/or Vegetables. 2019 IFT Annual Meeting and Food Expo, 02-05 June 2019, New Orleans, Louisiana, USA. (Poster presentation). Abstract ID #: 22733
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Hettiarachchy, N.S., Alvarado, J.E., and Horax, R. 2019. Physical Properties and Sensory Acceptance of Edamame Cookies. 2019 IFT Annual Meeting and Food Expo, 02-05 June 2019, New Orleans, Louisiana, USA. (Poster presentation). Abstract ID #: 22731
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Hettiarachchy, N.S., Li, R., and Horax, R. 2019. Bioactivity of anti-cancer pentapeptide and its application in orange juice (oral presentation). 2019 AOCS Annual Meeting, May 5-8, 2019, St. Louis, Missouri, USA. Abstract ID #: 2433.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Hettiarachchy, N., Jiang, H., and Horax, R. 2018. The effects of pH and ultrasound extraction on the functional properties, and ACE inhibitory activity of mealworm protein isolates and hydrolysates. 2018 AOCS Annual Meeting and Expo, May 6 9, 2018, Minneapolis, Minnesota, USA. (Oral presentation).
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2018
Citation:
Hettiarachchy, N.S., Jiang, H., and Horax, R. 2018. Quality and estimated glycemic index profile of baked protein-enriched corn chips. 2018 IFT Annual Meeting and Food Expo, July 15-18, 2018, Chicago, Illinois, USA. (Poster presentation). Abstract # PCP 2a.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2017
Citation:
Hettiarachchy, N., Bisly, A.A., Rayaprolu, S., and Horax, R. 2017. Value-added uses of bioactive soy proteins and hydrolysates. 2017 World Soybean Research Conference 10. September 10-15, Savannah, Georgia, USA.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2017
Citation:
Bisly, A.A., Hettiarachchy, N., Horax, R. 2017. Antioxidant activities and iron binding capacity of protein fractions from a non-GMO, high protein soybean line R95-1705. 108th AOCS Annual Meeting and Expo, April 30May 3, Orlando, Florida, USA. Abstract # PCP 2a.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2016
Citation:
Hettiarachchy, N.S, Vallecios, M.S., Horax, R., Osorio, L.F., and Chen, P. 2016. Solubility, functional properties, ace inhibitory, and DPPH scavenging activities of alcalase hydrolyzed soy protein hydrolysates. Food Chemistry Division: Food Chemistry Posters. IFT Annual Meeting and Food Expo, July 16-19, Chicago, IL, USA. Abstract # 098
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2016
Citation:
Hettiarachchy, Rayaprolu, S.J., Liyanage, R., Lay, J., and Chen, P. 2016. Purification and characterization of single peptides from soy protein with anti-proliferative activity against cancer cells. Food Chemistry Division: Food Chemistry Posters. IFT Annual Meeting and Food Expo, July 16-19, Chicago, IL, USA. Abstract # 097
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2016
Citation:
Hettiarachchy, N.S, Graves, A.M., Rayaprolu, S.J., Horax, R., and Li, R. 2016. Bioactivity of rice bran derived pentapeptide and its sensory evaluation and storage stability in orange juice. Food Chemistry Division: Food Chemistry Posters. IFT Annual Meeting and Food Expo, July 16-19, Chicago, IL, USA. Abstract # 081
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2016
Citation:
Hettiarachchy, N., Rayaprolu, S., Horax, R., Satchithanandam, E, Chen, P., and Mauromoustakos, A. 2016. Amino acid profiles of 44 soybean lines and ACE-I inhibitory activities of peptide fractions from slected lines. 107th AOCS Annual Meeting and Expo, May 1-4, Salt Lake City, Utah, USA. Abstract # PCP 5.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2015
Citation:
Hettiarachchy, N., Nguyen, Q., Rayaprolu, S., Jayanthi, S., and Kumar, S. 2015. Inhibitory activity of soy protein hydrolysates from a non-genetically modified cultivar. 106th AOCS Annual Meeting and Expo, May 3-6, Orlando, Florida, USA. Abstract # PCP 61742
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2015
Citation:
Rayaprolu, S., Hettiarachchy, N., and Chen, P. 2015. Purified single peptides from soybeans show anti-cancer activity against colon and blood cancer cell lines. 106th AOCS Annual Meeting and Expo, May 3-6, Orlando, Florida, USA. Abstract # PCP 61732.
|
Progress 10/01/18 to 09/30/19
Outputs
Target Audience:Food scientists and general public. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?In the development of knowledge with deep learning and problem-solving skills of the students, and application of knowledge in the development of high nutritional, gluten-free protein-rich, low-calorie healthy snack products. This also provided opportunities for the students to present and attend scientific conferences and seminars, in the accomplishments of their individual study and training program. How have the results been disseminated to communities of interest?Through publications in the Journal of Food Science and Technology, LWT, Journal of Food chemistry (Jiang et al., 2019; Jabeen et al., 2019; Edward et al., 2019), oral presentation at AOCS (Hettiarachchy et al., 2019), and poster presentations in IFT Annual meetings (Hettiarachchy et al., 2019; Hettiarachchy et al., 2019). What do you plan to do during the next reporting period to accomplish the goals?Develop an innovative method to effectively extract proteins and hydrolysates from heat stabilized defatted rice bran (a co-product of rice processing industry) using a solid-state fermentation. Fractionate and purify the hydrolysates and investigate their bioactive properties in skin health and skincare applications. Develop an effective protein extraction method from rice bran and conduct the stability of turmeric powder along with rice bran protein and pea proteins and hydrolysates.
Impacts
What was accomplished under these goals?
Impact. (a) Gluten-free protein-enriched corn chips with 37.5% protein were developed from corn, soy flour, and soy protein isolate. This corn chip has the potential for adoption by the food industry due to consumer demand for gluten-free, low-cost high-quality protein with a low glycemic index and can be an alternative healthy snack for diabetic and obese individuals. The healthy cookies (gluten-free, low calorie and vegan) can potentially be adopted by the food industry. (b) Innovative novel healthy cookies were developed from edamame, chia seed paste and dairy-free butter with beneficial phytonutrients and high protein content. Edamame and chia seeds contributed to high-quality protein. (c)The snack chips that were developed with healthy ingredients including edamame, berries, spinach, and carrot could provide a positive impact on the health of consumers. (d)The investigation of stability over six months and sensory acceptability of the bioactive peptide obtained from rice bran in spray-dried orange juice powder has a significant impact on the applicability of this functional ingredient. Stability in refrigerated and ambient temperature over a six-month period and higher range of acceptability by the consumers have the potential as a novel functional food ingredient in suitable products. Major activities completed/experiments conducted: (a) Response Surface Methodology was used to determine the optimum processing variable of backing powder level, dough sheet thickness and baking time to produce the protein-enriched chips with corn flour, soy flour, and soy protein isolate. The snack chips produced from these protein-enriched flours were evaluated for their moisture content, water activity, color, fracturability and hardness, and glycemic index. (b) Factorial design of three levels of chia seed paste, butter, and baking powder was conducted to optimize the ingredients of the edamame cookie. The physical and sensory attributes of the cookies were evaluated. (c) Developed newly formulated snack chips with and without fruits and/or vegetables and evaluated their physical properties and sensory acceptability. (d) Stability and sensory acceptability of pentapeptide derived from rice bran protein were investigated in spray-dried orange juice powder. Data collected: (a) Healthy protein-enriched (20% daily value) snack chips were prepared from corn flour, soy flour and soy protein isolate (2.5:1.0:1.0 respectively). The processing conditions were optimized (dough sheet thickness. baking powder level, and baking time), and chips were evaluated for physical properties (moisture content, water activity, texture, and color) and glycemic index (GI). (b) The factorial design of three levels of chia seed paste, butter, and baking powder was optimized to make cookies from edamame as a rich protein source (54%, 20.6 g protein/100 g cookies). Physical properties of the protein-enriched cookies were evaluated based on brownness index, water activity (Aw), and texture properties (hardness and fracturability). Sensory acceptability data were collected based on a 9-point hedonic scale that includes appearance, hardness flavor, texture, mouthfeel, after taste, and overall acceptability. (c) Optimized plain dough mixture with edamame flour (70%), salt (0.8%) and baking powder was prepared, and factorial design was used to optimize the dough sheet thickness and baking time. Dried fruit and vegetable powders were incorporated, and the prepared chips were evaluated to obtain data for physical properties [(hardness, puffiness index (PI), and brownness index (BI)] and consumer acceptability. (d) The pentapeptide (620 µg/ml) was incorporated into spray-dried orange juice powder and sensory and storage stability (refrigerated and in ambient temperature for six months) were investigated to obtain data for consumer acceptability and stability. (a) Summary statistics and discussion of results: (a) Response surface methodology confirmed the optimized baking powder levels (0-2.0%), dough sheet thickness (0.7-1.7 mm), and baking time (6-12 min) of the chips baked at 160 0C. Dough sheet thickness, and baking time had a significant effect on all the physical properties. Water activity ranged from 0.15-0.71, hardness ranged from 377-2105 g, and browning index ranged from 38.4-60.7 had significant effect except for fracturability. The chips prepared from 1.2 baking powder, 1.2 mm dough sheet thickness, and baked for 9.0 min were considered the best and significantly lower in the estimated glycemic index value (48.8) (P<0.05) compared to non-soy (75.0) corn chips. (b) The chia seed paste and butter significantly affected the Aw (<0.0001 and 0.03 respectively) of the edamame cookies, which ranged from 0.257-0.673; cookies with a higher amount of chia seeds and butter levels had higher Aw values. However, baking powder levels did not affect the Aw values of the cookies. Brownness index values ranged from 37.7-56.4 were affected by chia seeds (0-20%) (P-value=0.049). The baking powder level had a significant effect on the hardness (P-value=0.03). Butter and baking powder levels significantly affected the fracturability of the cookies, while chia seed paste did not significantly affect the hardness. The average value of the overall liking of sensory acceptability was 6.6 out of 9.0. (c) Dough sheet thickness and baking time had a significant effect on all the examined physical properties of plain edamame snack chips (P-value <0.05). The optimum conditions for preparing plain edamame chips were the thickness of 0.75-1.00 mm and baking time of 10-12 min. Addition of fruit and vegetable, alone or in combination, significantly affected water activity (0.20 to 0.45), hardness (631 to 1732 N), PI (172 to 612) and BI (-14.9 to 18.0) (P-value <0.05), but not fracturability (645 to 1620) (P-value = 0.1124).The consumer acceptability of the fruit/vegetable edamame chips were 4.4-7.7 for all attributes investigated. (d) The orange juice powder retained a maximum of 90 and 70% pentapeptide under refrigerated and ambient temperature respectively over a six months storage. The consumers liked the reconstituted pentapeptide incorporated (460 µg/ml) in orange juice powder and the overall acceptability scores were above 6 for appearance, color, and mouthfeel. Key outcomes or other accomplishments realized: (a), (b), and (c). Accomplishment of new knowledge on the physicochemical properties of non-traditional sources of proteins that were used to develop healthy food products. The development of these prototype healthy food products made from corn and soy flour, soy protein isolate;edamame, fruit and vegetable; and cookies made from edamame, chia seed paste and butter (without dairy butter) has the potential as a high nutritional, protein-rich, low calorie healthy snack for impact on wellness. (d)The utilization of the pentapeptide from rice bran in suitable products has the potential as a functional food ingredient.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2019
Citation:
Jiang H, Hettiarachchy NS, Horax R. (2019). Quality and estimated glycemic profile of baked protein-enriched corn chips. J. Food Sci Technol. 56(6): 2855-2862.doi: 10.1007/s13197-019-03717-6.
- Type:
Theses/Dissertations
Status:
Other
Year Published:
2019
Citation:
Physicochemical properties of soy protein hydrolysate and its formulation and stability with encapsulated probiotic
- Type:
Other
Status:
Published
Year Published:
2019
Citation:
Hettiarachchy NS & Li R. Horax R. (2019) Bioactivity and Anti-cancer Pentapeptide and its application in Orange Juice. [AOAC 2019 May 6-9, 2019]
- Type:
Other
Status:
Published
Year Published:
2019
Citation:
Hettiarachchy NS, Alvarado JE, Horax R. (2019) Physical properties and sensory acceptance of Edamame Cookies. [IFT2020 in Chicago, IL, June 2nd 5th, 2019. ID: 232]
- Type:
Other
Status:
Published
Year Published:
2019
Citation:
Hettiarachchy NS, Hernandez G, Horax R. (2019) Physical properties and sensory acceptance of Edamame snack chips incorporated with and without fruits and/or vegetables. [IFT2019 in Chicago, IL, June 2nd 5th, 2019. ID: 230]
|
Progress 10/01/17 to 09/30/18
Outputs
Target Audience:Food scientists and general public. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?This project providesthe development in knowledgeand problem solving skills of the students and visiting scientist involved in the use of germinated soybean, rough rice, and green gram as well as corn and grain sorghum flours for developing high nutritional, gluten-free protein rich, low calorie healthy snack chips. The hands-on-learning skills provided an opportunity to be creative in novel, new and innovative product development. This also provided opportunities to the students and visiting scientist to present and attend scientific conferences and seminars,in the accomplishment of their individual study and training program. How have the results been disseminated to communities of interest?Through publications in the Journal of Food Science and Technology, LWT-Food Science and Technology, and Discovery Journal, and presentations at AOCS and IFT Annual meetings What do you plan to do during the next reporting period to accomplish the goals? Develop a method to effectively extract proteins and hydrolysates from heat stabilized defatted rice bran using a solid state fermentation. Fractionate and purify the hydrolysates and investigatetheir bioactive properties in skin health and skin care applications. Develop an effective protein extraction method from mealworm using a combination of chemical, physical and enzymatic approach and generate protein/peptide hydrolysates from this protein for improvement of its physicochemical and functional properties as well as evaluation of their bioactivities for nutraceutical and pharmaceutical application.
Impacts
What was accomplished under these goals?
Impact. (a). Gluten-free protein enriched sorghum snack chips were developed from sorghum flour and soy protein. The significance is in the development of protein-enriched sorghum chips containing 35.7% protein. This sorghum chip has the potential for adoption by food industry due to consumer demand for gluten-free, low-cost high quality protein with low-glycemic index to enhance nutrition for health and wellness, and can be an alternative healthy snack for obese individuals. (b). Innovative novel snack chips were also developed from germinated soybeans, rough rice, and green gram with improved nutritional values. The significance is that the germinated rice and green gram had the lowest lipoxygenase and trypsin inhibitor activities and glycemic index and higher protein content. This healthy snack chip has the potential as ahealthy snack for wellness. (c). An effective extraction method was developed to obtain protein from mealworm larvae as an alternative inexpensive source for future protein and food application. The significance is that the developed protein extraction method utilizing sonication is promising and a milestone for a larger scale mealworm protein preparation for application in future food system. The protein and peptides fractions have good functional properties as emulsifying and foaming ingredients. The derived peptides has also the potential to serve as an antihypertensive agent. Major activities completed/experiments conducted: (a). Evaluated the effect of ultraviolet (UV) and infrared (IR) treatments on germinated soybean flour for improving its nutritional characteristics (lipoxygenase and trypsin inhibitor activities, and glycemic index). The snack chips from this flour were evaluated for their texture, and consumer sensory acceptability. (b). Developed healthier snack chips with low calorie (lower glycemic index) from rice and green gram germinated to improve their nutrition (higher protein and lower starch, better protein digestibility, and resistant to lipid oxidation). (c). Developed a process to prepare protein-enriched chips from sorghum, soy flour and soy protein isolate and evaluated their physical properties and glycemic index. (d). Developed an effective protein extraction process and hydrolysates from mealworm and fractionated the hydrolysates, and investigatied as natural anti-hypertensive. Data collected: (a). To evaluate the effect of UV and IR treatments on the nutritional characteristics of germinated soybean, the germinated soybean flours were treated with UV and IR, alone and in combination, to further reduce the lipoxygenases and trypsin inhibitor activities. The flour of 5-day germinated soybean had the highest reduction in lipoxygenases and trypsin inhibitor activities (26% and 31% respectively) and lowest glycemic index (12%). The flour was subjected to a combined UV and IR treatment to lower more the enzymes and inhibitor activities. Soybean snack chips was prepared from the optimized UV-IR treated germinated soybean flour and analyzed their physical properties including (water activity, color and textures) and consumer sensory acceptability. (b). To develop healthier snack chips with lower glycemic index, and higher protein, rough rice and green gram were soaked overnight followed with germination (1, 3, 5, and 7 days). The germinated rice and green gram were analyzed for moisture, protein, lipid and starch contents, lipoxygenase-1, lipoxygenase-3 and trypsin inhibitor activities and glycemic index. The 5-day germinated rough rice and green gram flour (the optimum nutrition properties) were selected to prepare the chips and analyzed for their glycemic index (GI) and consumer sensory acceptability. (c). To develop the preparation method of protein-enriched chips (≥20% protein daily reference), the chips were prepared from sorghum flour with soy flour and soy protein isolate for protein enrichment. The processing conditions were optimized and the chips were evaluated for physical properties (moisture content, water activity, texture, and color), and glycemic index (GI). (d). To develop the extraction method, commercial dried mealworm larvae were used for protein extraction by acid (pH 2.0) and alkali (pH 11.0), alone and in combination, and with and without sonication for 30 min. Further the extracted protein was enzymatically hydrolyzed and treated with simulated gastrointestinal (GI) digestion to generate GI resistant protein hydrolysates (peptides). The mealworm protein hydrolysates/peptides were fractionated into various molecular sizes, for evaluation of their anti-hypertensive activity as an ACE-I inhibitor. Summary statistics and discussion of results: (a). When UV-IR treatments were conducted to reduce anti-nutritional factors of germinated soybean flour, exposure time and distance to the lamps were varied: 24, 48, or 72 h UV treatment at 7, 17, or 27 cm distance and 1, 1.5, or 2 h IR treatment at 15, 20, or 25 cm. These resulted in significant reductions (P < 0.05) in lipoxygenase-1, lipoxygenase-3, and trypsin inhibitor activities to 24.0, 83.2, and 49.5%, respectively for UV treatment (17 cm, 24 h) and 30.6, 94.5, and 97.9% respectively for IR treatment (15 cm, 1.5 h). When combined, the reductions were (55.4, 96.8, and 99.4% for lipoxygenase-1, lipoxygenase-3, and trypsin inhibitor activities respectively vs. 17, 26, and 31% without UV-IR treatment). The prepared chips also had the highest reductions in lipoxygenase-1, lipoxygenase-3 and trypsin inhibitor activities (62.3, 98.4, and 99.6% reduction respectively) and low estimated glycemic indexes (12.9). (b). When rough rice and green gram were germinated, germination increased their protein content (13.7% and 60.5% respectively), decreased the starch content (18.8% and 31.9% respectively), reduced the trypsin inhibitor (10.7% and 31.4% respectively) and lipoxygenases activities (69.0% and 42.0% respectively), and lowered the glycemic index (6.4% and 8.7% respectively). The 5-day germinated (optimum time) rice and green gram flour combinations were used to prepare the chips. The sensory study showed that the chips made from germinated rice and green gram had higher sensory attributes: 5.3 on 9-point hedonic scale vs. 4.8 of chips from non-germinated ones. (c). For preparation, the optimum process of protein-enriched chips was 2.5% baking powder,0.7 mm dough thickness, and 7.66 min baked at 160°C. The glycemic index of the protein-enriched sorghum chips (59.8) was much lower than soybean-free sorghum chips (79.9). (d). Sonication increased the protein yield (10% vs. 5% for alkaline method alone). When a combination of acid, alkaline and sonication was used the yield increased almost 10 times (47% yield with 77.8% protein). The combined treatments significantly improved solubility (87.3% to 93.2%), emulsion stability (22.1 min to 119.4 min), and foaming stability (20.8 min to 74.2 min). The protein hydrolysate also showed an anti-hypertensive activity by inhibiting ACE-I activity up to 83.3%. Key outcomes or other accomplishments realized: (a), (b), and (c). The development of these prototype healthy chips made from UV-IR treated germinated soybean and germinated rice and green gram as well as protein-enriched sorghum snack chips has the potential as a high nutritional, protein rich, low calorie healthy snackfor marketing and an impact on wellness. (d). The utilization of mealworm as a source of protein and bioactive protein hydrolysates or peptides using this extraction method of combined acid and alkali with sonication has the potential as anti-hypertensive agents via their ACE-I inhibitory activity.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2018
Citation:
Hongrui Jiang, Navam S. Hettiararchchy, Ronny Horax. 2018. Physical properties and estimated glycemic index of protein-enriched sorghum based chips. Journal of Food Science and Technology. 55: 891-898
- Type:
Journal Articles
Status:
Published
Year Published:
2018
Citation:
Emma Maetens, Navam Hettiarachchy, Koen Dewettinck, Ronny Horax, Kim Moens. 2018. Reductions of anti-nutritional factors of germinated soybeans by ultraviolet and infrared treatments for snack chips preparation. LWT-Food Science and Technology. 90: 513-518
- Type:
Journal Articles
Status:
Published
Year Published:
2018
Citation:
Rachel M. Browder, Navam Hettiarachchy, and Ronny Horax. 2018. Nutraceutical snack prepared from sprouted rough rice and green gram and its physicochemical properties and in vitro glycemic index. Discovery. 19:6-15
- Type:
Journal Articles
Status:
Published
Year Published:
2018
Citation:
Mohammed K. W. AL-Doury, Navam S. Hettiarachchy, Ronny Horax. 2018. Rice-endosperm and rice-bran proteins. A review. J American Oil Chemists Society. 95: 943956
- Type:
Book Chapters
Status:
Published
Year Published:
2018
Citation:
Navam S. Hettiarachchy, Danis Jesus Feliz, J. Stricklin Edwards, Ronny Horax. 2018. Chapter 21: The use of immobilized enzymes to improve functionality. In: Proteins in Food Processing, 2nd Edition (Rickey Yada, editor). Elsevier Publisher. Pages: 569-597.
- Type:
Theses/Dissertations
Status:
Submitted
Year Published:
2018
Citation:
Rachel M. Browder, Nutraceutical snack prepared from sprouted rough rice and green gram and its physicochemical properties and in vitro glycemic index. B.S. Thesis
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2018
Citation:
Hettiarachchy, N.S., Jiang, H., and Horax, R. Quality and estimated glycemic index profile of baked protein-enriched corn chips. 2018 IFT Annual Meeting and Food Expo, July 15-18, 2018, Chicago, Illinois, USA. (Poster presentation). Abstract # PCP 2a
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2018
Citation:
Hettiarachchy, N., Jiang, H., and Horax, R. The effects of pH and ultrasound extraction on the functional properties, and ACE inhibitory activity of mealworm protein isolates and hydrolysates. 2018 AOCS Annual Meeting and Expo, May 6 9, 2018, Minneapolis, Minnesota, USA. (Oral presentation).
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Progress 10/01/16 to 09/30/17
Outputs
Target Audience:Food scientists and general public. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?The project providesanincrease in knowledgeand skill of the students and other scientists involved in the use of germinated soybean for developing high nutritional, protein rich, low calorie healthy snack chips from germinated soybean. This project also provides an opportunities to include conferences, seminars,and individual study. How have the results been disseminated to communities of interest?
Nothing Reported
What do you plan to do during the next reporting period to accomplish the goals? Prepare protein isolate from mealworm and hydrolyze the protein using alcalase to improve the physicochemical and functional properties of the mealworm protein fractions/peptides and investigate their antioxidant, antihypertensive and anti-cancer activities in model systems. Prepare rice bran protein isolate using a solid state fermentation and hydrolyze the obtained protein using protease and fractionate and purify them for investigation of their bioactive properties.
Impacts
What was accomplished under these goals?
Impact. Innovative novel snack chips were developed from UV and IR treated germinated soybeans with improved nutritional values. The significance of this study is that the flour from germinated soybeans had the lowest lipoxygenase and trypsin inhibitor activities and glycemic index and the highest physicochemical properties as well as protein content. This study also demonstrated that chips made from germinated beans with UV-IR treatment, resulted in the lowest lipoxygenase-1, lipoxygenase-3 and trypsin inhibitor activities. The chips were acceptable to the sensory panelists. The healthy snack chips with very low anti-nutritional factors (lipoxygenase and trypsin inhibitory activities), low glycemic index score and glute-free with high protein content have the potential to be considered as healthy snacks for wellness. Major activities completed/experiments conducted: A study was conducted to evaluate the physicochemical and nutritional characteristics (moisture, protein and lipid contents, lipoxygenase and trypsin inhibitor activities, and glycemic index) of germinated soybean. To enhance the reduction in lipoxygenase and trypsin inhibitor activities in germinated soybean flour, a non-destructive method was also investigated. The soybeans were soaked, germinated, dried and ground into flour. The germination was conducted for varying days: 0, 1, 3 and 5. The optimized soaking time, soaking temperature and germination temperature were: 1 h soaking at 37 °C, and 27 °C respectively. Therefore, the effect of ultraviolet (UV) and infrared (IR) treatments on the reduction of lipoxygenase and trypsin inhibitor activities was determined to improve the nutritional value of germinated soybean. Snack chips were also produced from germinated soybeans and evaluated for their physical properties, texture, and consumer sensory acceptability. Data collected: The germinated soybeans were analyzed for their moisture, protein and lipid contents, lipoxygenase-1, lipoxygenase-3 and trypsin inhibitor activities as well as their estimated glycemic indexes. The flours of the germinated soybeans were also treated with UV and IR, alone and in combination, to additionally reduce the lipoxygenase and trypsin inhibitor activities. Based on the highest reduction in their enzyme lipoxygenases and trypsin inhibitor activities and glycemic index, the best germinated soybean flour (5-day germination with a combination of UV and IR treatments) was selected to prepare soybean snack chips. The chips were produced with varying sodium bicarbonate levels, baking times and thicknesses of dough sheet to determine the optimal chip preparation and analyzed for their physical properties and consumer sensory acceptability. Summary statistics and discussion of results: The moisture, protein, and lipid contents of flours from soybean seeds germinated for varying days (1, 3, 5 days) ranged from 2.4-5.3%, 42.7-43.3%, and 21.4-25.5% respectively, while the lipoxygenase-1, lipoxygenase-3, and trypsin inhibitor activity reductions ranged from 2.8-17.2%, 16.2-26.1%, and 16.6-31.1%, while the glycemic index ranged from 12.1-19.5. Flour made from 5-day germinated soybean resulted in the highest reduction in lipoxygenase-1, lipoxygenase-3, and trypsin inhibitor activities. Five-day germinated soybean chips were prepared with varying baking time, thickness, and amounts of baking soda. Based on fracturability, water activity, and color analysis, the optimal conditions were no baking soda, 1.25 mm thickness, and 10 min baking time. When UV and IR treatments were conducted to reduce some anti-nutritional factors of germinated soybean flour, exposure time/duration and distance/height to the lamps were varied: 24, 48, or 72 h UV treatment at 7, 17, or 27 cm distance and 1, 1.5, or 2 h IR treatment at 15, 20, or 25 cm distance. These resulted in significant reductions (P < 0.05) in lipoxygenase-1, lipoxygenase-3, and trypsin inhibitor activities to 24.0, 83.2, and 49.5% for UV treatment at 17 cm distance for 24 h exposure respectively and 30.6, 94.5, and 97.9% for IR treatment at 15 cm distance for 1.5 h exposure respectively. When combined, the treatment of 24 h UV at 17 cm distance followed by 1.5 h IR at 15 cm distance was selected as the optimal treatment due to the highest reduction in the enzymes activities (55.4, 96.8, and 99.4% reduction in lipoxygenase-1, lipoxygenase-3, and trypsin inhibitor activities respectively). Chemical analysis showed that chips made from germinated soy flour with UV-IR treatment had the moisture, protein, starch, and lipid contents of 4.0, 45.6, 14.7, and 10.5 g/100 g respectively. These chips also had the lowest anti- nutritional factors due to high reductions in lipoxygenase-1, lipoxygenase-3 and trypsin inhibitor activities (62.3, 98.4, and 99.6% reduction respectively versus 5.8, 53.2, and 87.3% reduction respectively for control chips made from non-germinated soybean) and low estimated glycemic indexes (12.9 for chips made from UV-IR treated germinated soy versus 20.8 for control chips). However, chips made from non-germinated soybeans had the highest score for flavor (5.5), texture (6.0), and overall impression (5.7) (versus 3.3, 4.9, and 3.6 respectively for UV-IR treated soybean chips) for their sensory analysis. Key outcomes or other accomplishments realized: The results revealed that the physicochemical properties of the flour from soybeans were enhanced by germination and non-destructive UV and IR treatments. Germinating soybean seeds for food production is a new approach that food companies have been exploring, as it enhances both the nutritional value and health-related components by decreasing the glycemic index and undesirable enzymes of lipoxygenases and trypsin inhibitor. The outcome of this study lies in the development of this prototype snack chip made from UV-IR treated germinated soybean has the potential as a high nutritional, protein rich, low calorie healthy snack.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2017
Citation:
Maetens, E., Hettiarachchy, N., Dewettinck, K., Horax, R., Moens, K, Moseley D.O. 2017. Physicochemical and nutritional properties of a healthy snack chip developed from germinated soybeans. LWT-Food Science and Technology.84:505-510
- Type:
Journal Articles
Status:
Published
Year Published:
2017
Citation:
Horax, R., Vallecios, M.S., Hettiarachchy, N., Osorio, L.F., and Chen, P. 2017. Solubility, functional properties, ACE-I inhibitory and DPPH scavenging activities of Alcalase hydrolyzed soy protein hydrolysates. International Journal of Food Science and Technology. 52(1): 196204.
- Type:
Journal Articles
Status:
Under Review
Year Published:
2018
Citation:
Emma Maetens, Navam Hettiarachchy, Koen Dewettinck, Ronny Horax, Kim Moens. Reductions of anti-nutritional factors by ultraviolet and infrared light treatments in snack chips prepared from germinated soybeans. LWT-Food Science and Technology
- Type:
Book Chapters
Status:
Published
Year Published:
2017
Citation:
Navam S. Hettiarachchy, Danis Jesus Feliz, J. Stricklin Edwards, Ronny Horax. 2017. Chapter 21: The use of immobilized enzymes to improve functionality. In: Proteins in Food Processing, 2nd Edition (Rickey Yada, editor). Elsevier Publisher. Pages: 569-597.
- Type:
Theses/Dissertations
Status:
Published
Year Published:
2017
Citation:
Physicochemical properties and nutritional attributes of an innovative snack chip developed from UV and IR treated, germinated dried soybean
seeds. M.S. Thesis
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2017
Citation:
Hettiarachchy, N., Bisly, A.A., Rayaprolu, S., and Horax, R. 2017. Value-added uses of bioactive soy proteins and hydrolysates. 2017 World Soybean Research Conference 10. September 10-15, Savannah, Georgia, USA.
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Progress 10/01/15 to 09/30/16
Outputs
Target Audience:Food scientists and general public Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?The project providesanincrease in knowledgeand skill of the students and other scientists involved in the use of underutilized and inexpensive soybean meal from selected lines for their potential bio-active peptides as nutraceutical and alternative therapeutic agents as well as their enhanced modified protein hydrolysate as a source of protein for rich-protein beverages. This project also provides an opportunities to include conferences, seminars,and individual study. How have the results been disseminated to communities of interest?
Nothing Reported
What do you plan to do during the next reporting period to accomplish the goals? Prepare soy protein isolate from non-GM soybean cultivars and hydrolyze using pepsin to conduct physicochemical evaluation of the soy peptide hydrolysates and apply the hydrolysates into high-protein dry mix powder with encapsulated probiotic. Extract,purify, and identify protein hydrolysates/peptidesfrom selected red rice bran and investigation of their antioxidant, antihypertensive and anti-inflammatory activities in model systems.
Impacts
What was accomplished under these goals?
Impact. This study focused the utilization of an inexpensive high quality oleic acid and protein rich soybean meal that has the potential to provide biologically active peptide fractions that have multi-site anti-cancer activities and antioxidant properties (oxidative stress inhibitor). These bioactive peptides can be incorporated into food products as ingredient formulations thereby serving as natural alternatives from a food source against expensive therapeutic treatments. When the protein was enzymatically hydrolyzed, an increase in the solubility of the protein hydrolysates was achieved under acidic conditions (pH 3.0 to 4.0). A slight bitter taste was detected from these hydrolysates and was masked by natural masking agents. This study showed that SPH from non-GM soybeans is a protein-rich nutraceutical that can be incorporated in food products, especially beverages. Anti-ACE-I activity of the SPH can be reckoned with potential decrease in hypertension and reduced occurrence of heart disease. Bioactive soy protein hydrolysate incorporated beverages are innovative and engage the consumers in nutraceutical oriented diet. Soy-based beverages can serve as a high quality protein to both vegans and vegetarians. Major activities completed/experiments conducted: A study was conducted to investigate the anti-hypertensive, anti-oxidative, and antic-cancer activities of the GI resistant peptides from selected soybean lines. This study also prepared non-GM soy protein hydrolysate with improved solubility for incorporation into protein-rich flavored beverages for determining their shelf stability, sensory acceptability, and physicochemical properties. Data collected: The protein from a selected line was isolated and enzymatically hydrolyzed with alcalase. The hydrolysates were treated with simulated gastric and intestinal juices to obtain GI resistant hydrolysates, which were then separated using ultrafiltration membranes with molecular cut-offs of <5kDa, 5-10kDa and 10-50kDa. The gastro-intestinal (GI) resistant peptide fractions, were evaluated for their angiotensin-I-converting enzyme (ACE-I) inhibitory (anti-hypertensive), radical scavenging and superoxide radical scavenging (anti-oxidative), mineral binding and in vitro human cancer cell proliferation (anti-cancer) activities. The fraction with highest activity was purified using a two solvent system by eluting through a peptide specific high pressure liquid chromatography column and identified using MALDI procedures. Alcalase soy protein hydrolysate (SPH) was also used to make 3 flavored beverages, Chai tea (C), tangerine (T), and mixed berries (MB) with the addition of bitter blocker, masking agent, and citric acid to minimize an unpleasant bitter taste developed in the soy hydrolysates. Protein solubility, pH, microbial growth, instrumental color parameters, and turbidity were measured to evaluate the shelf-life stability of the beverages at refrigerated storage (5 °C) for 42 days, while consumer acceptability was evaluated using a sensory panel. Summary statistics and discussion of results: The 5-10kDa fraction (500 μg/mL) showed the highest inhibition of the ACE-I by 49%. The <5 kDa, 5-10 kDa, and 10-50 kDa protein fractions, demonstrated remarkable activity against superoxide radicals at 1 mg/mL (55.1%, 53.3%, and 48.1% respectively). The <5 kDa fraction had the highest Fe(II)-binding ability which was 77.9% (IC50 = 0.658 mg/mL). The 10-50kDa fraction was purified using peptide specific affinity chromatography column attached to a reverse phase high performance liquid chromatography (RP-HPLC). A single pure peptide, designated as E67, inhibited the colon (HCT-116) and blood (CCRF-CEM) cancer cell proliferation by 80 and 74% respectively and a time response study showed effective inhibition of the peptide after 96 hours of incubation with the cancer cells. The E67 peptide showed a molecular mass of 18kDa with 158 amino acid residues when characterized using mass spectrometric analysis. High-protein flavored Beverages T and MB received overall highest scores from the sensory panel. Citric acid alone or in combination with bitter blocker or masking agent lowered the bitterness. Pasteurization (90-95 °C for 5 min) was effective in preventing microbial growth. Although pH remained constant, decrease in protein solubility and color changes were observed over the storage time in all the 3 flavored beverages. Cloudiness in beverage C increased over the storage period while beverages T and MB were very stable. Key outcomes or other accomplishments realized: The results revealed a single peptide with significant anti-proliferation activity (80%) on human cancer cells that has potential application in alternative cancer therapy. This study also demonstrated that controlled alcalase SPH from a non-GM soy cultivar has a potential to be used as an ingredient in the flavored protein drink formula. The outcome of this study lies in utilizing an underutilized, inexpensive and readily available soybean meal to generate nutraceutical anti-cancer peptides having the potential to provide an economic benefit to the growers through value-addition.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
Nguyen, Q., Hettiarachchy, N., Rayaprolu, S., Jayanthi, S., Thallapuranam, S.K.K. and Chen, P. 2016. Physicochemical properties and Angiotensin-I converting enzyme inhibitory activity of protein hydrolysates from a non-genetically modified soy cultivar. Journal of American Oil Chemists Society. 93(4):595-606.
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
Nguyen, Q., Hettiarachchy, N., Rayaprolu, S., Seo, H., Horax, R., Chen, P., and Thallapuranam, S.K.K. 2016 Protein-rich beverage developed using non-GM soybean (R08-4004) and evaluated for sensory acceptance and shelf-life. Journal of Food Science and Technology. Published online (August 12, 2016). DOI: 10.1007/s13197-016-2302-0.
- Type:
Journal Articles
Status:
Accepted
Year Published:
2017
Citation:
Srinivas J Rayaprolu, Navam S Hettiarachchy, Ronny Horax, Geetha Kumar Phillips, Mahadevan Mahendran, Pengyin Chen. Soybean peptide fractions inhibit human blood, breast and prostate cancer cell proliferation. Journal of Food Science and Technology.
- Type:
Journal Articles
Status:
Submitted
Year Published:
2017
Citation:
Srinivas J Rayaprolu, Navam S Hettiarachchy, Ronny Horax, Geetha Kumar Phillips, Rohana Liyanage, Jackson Lay, and Pengyin Chen. Pure peptide from soybean has enhanced activity against cancer cell proliferation. Journal of Food Microbiology.
- Type:
Theses/Dissertations
Status:
Published
Year Published:
2015
Citation:
Srinivas J. Rayaprolu. Extraction, purification and characterization of a pure peptide from soybean to demonstrate anti-proliferation activity on human cancer cells and test the ability of soy peptide fractions in reducing the activity of angiotensin-I converting enzyme.
- Type:
Theses/Dissertations
Status:
Published
Year Published:
2015
Citation:
Quyen Nguyen. Composition of four selected Arkansas grown non-GMO soybean cultivars and the development of high protein beverage using a selected soybean protein hydrolysate.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2016
Citation:
Hettiarachchy, N., Rayaprolu, S., Horax, R., Satchithanandam, E, Chen, P., and Mauromoustakos, A. Amino acid profiles of 44 soybean lines and ACE-I inhibitory activities of peptide fractions from selected lines. 107th AOCS Annual Meeting and Expo, May 1-4, 2016. Salt Lake City, Utah, USA. Abstract # PCP 5.
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2017
Citation:
Bisly, A.A., Hettiarachchy, N., Horax, R. Antioxidant activities and iron binding capacity of protein fractions from a high protein soybean line. 108th AOCS Annual Meeting and Expo, April 30 - May 3, 2017, Orlando, Florida, USA.
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