51
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Xiang C, Gao J, Ye H, Ren G, Ma X, Xie H, Fang S, Lei Q, Fang W. Development of ovalbumin-pectin nanocomplexes for vitamin D3 encapsulation: Enhanced storage stability and sustained release in simulated gastrointestinal digestion. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105926] [Citation(s) in RCA: 67] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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52
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Yu L, Xiong C, Li J, Luo W, Xue H, Li R, Tu Y, Zhao Y. Ethanol induced the gelation behavior of duck egg whites. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105765] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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53
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Characterization of ovalbumin-carvacrol inclusion complexes as delivery systems with antibacterial application. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105753] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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54
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Yan JN, Wang YQ, Jiang XY, Han JR, Du YN, Pan JF, Wu HT. Effect of pH and mixing ratio on interpolymer complexation of scallop (Patinopecten yessoensis) male gonad hydrolysates and κ-carrageenan. Food Chem 2020; 336:127687. [PMID: 32771901 DOI: 10.1016/j.foodchem.2020.127687] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2019] [Revised: 05/26/2020] [Accepted: 07/25/2020] [Indexed: 12/19/2022]
Abstract
The electrostatic complex coacervation between scallop Patinopecten. yessoensis male gonad hydrolysates (SMGHs) and κ-carrageenan (κ-C) were monitored by using turbidimetry at various pH (1-12) and biopolymer mixing ratio (9:1-1:9). The pHc exhibited ratio-independent behavior, and pHφ1, pHmax exhibited ratio-dependent behavior, respectively. The decreasing ratio enhanced the gel strength of SMGHs/κ-C at higher pH while inversely at lower pH, ascribing to more SMGHs aggregates and stronger neutralization between positively charged patches in SMGHs and κ-C at lower pH and higher ratio. Moreover, SMGHs/κ-C gel at acid condition exhibited lower relaxation times (T21 and T23). Furthermore, the rheological and relaxation time T2 data were well associated with microscopy images which indicated that SMGHs/κ-C gel showed a well-distributed network structure at more acidic domains, supporting stronger gel rigidity and water-holding capacity.
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Affiliation(s)
- Jia-Nan Yan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Yu-Qiao Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Xin-Yu Jiang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Jia-Run Han
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Yi-Nan Du
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Jin-Feng Pan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China; Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, PR China
| | - Hai-Tao Wu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China; Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, PR China.
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55
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Enhancement of gel characteristics of NaOH-induced duck egg white gel by adding Ca(OH)2 with/without heating. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105654] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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56
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Effect of microbial transglutaminase on the mechanical properties and microstructure of acid-induced gels and emulsion gels produced from thermal denatured egg white proteins. Int J Biol Macromol 2020; 153:523-532. [DOI: 10.1016/j.ijbiomac.2020.03.008] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2019] [Revised: 02/12/2020] [Accepted: 03/02/2020] [Indexed: 12/14/2022]
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57
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Ai M, Zhou Q, Guo S, Fan H, Cao Y, Ling Z, Zhou L, Jiang A. Characteristics of intermolecular forces, physicochemical, textural and microstructural properties of preserved egg white with Ca(OH)2 addition. Food Chem 2020; 314:126206. [DOI: 10.1016/j.foodchem.2020.126206] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2019] [Revised: 12/27/2019] [Accepted: 01/11/2020] [Indexed: 11/24/2022]
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58
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Ling Z, Ai M, Zhou Q, Guo S, Zhou L, Fan H, Cao Y, Jiang A. Fabrication egg white gel hydrolysates-stabilized oil-in-water emulsion and characterization of its stability and digestibility. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105621] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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59
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Gao X, Yao Y, Wu N, Xu M, Zhao Y, Tu Y. The sol-gel-sol transformation behavior of egg white proteins induced by alkali. Int J Biol Macromol 2020; 155:588-597. [PMID: 32234445 DOI: 10.1016/j.ijbiomac.2020.03.209] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2020] [Revised: 03/23/2020] [Accepted: 03/25/2020] [Indexed: 12/12/2022]
Abstract
In the current study, we found an interesting phenomenon that fresh egg white (EW) undergo the sol-gel-sol transition with alkali treatment. The transformation behavior at different alkalinity (1.5%, 2.0%, and 2.5%) was investigated. As the gel formed, the hardness, lightness, surface hydrophobicity and the total number of identified peptides increased, and then, remarkable reduction when the gel collapsed. Rheological behavior indicated that the viscosity varied with shear rate. Fourier transform infrared spectroscopy (FTIR) showed that β-sheets gradually decreased as the α-helices increased during gel-sol transformation. The quantification of EW peptides analysis revealed that there was no dramatic correlation between the number of identified peptides and alkalinity. It was concluded that the sol-gel-sol transition was strongly dependent on alkali levels, moreover, high concentration promoted gel formation as well as liquefaction. The EW transformation behavior induced by alkali had a significant effect on protein aggregation and denaturation, and further changed physicochemical properties.
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Affiliation(s)
- Xuejing Gao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yao Yao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Na Wu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Mingsheng Xu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China.
| | - Yan Zhao
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China.
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China.
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60
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Sponton OE, Perez AA, Stechina MF, Santiago LG. Production of protein nanovehicles by heat treatment of industrial egg white in a batch reactor. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109740] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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61
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Wang C, Li J, Li X, Zhang M, Gu L, Chang C, Su Y, Yang Y. Molecular forces and gelling properties of heat-induced gel from egg white protein glycated with isomalto-oligosaccharide. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105356] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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62
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Rao SQ, Xu GW, Zeng HW, Zheng XF, Hu Q, Wang QY, Yang ZQ, Jiao XA. Physicochemical and antibacterial properties of fabricated ovalbumin–carvacrol gel nanoparticles. Food Funct 2020; 11:5133-5141. [DOI: 10.1039/d0fo00755b] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Abstract
The applications of carvacrol are limited due to its poor stability, water solubility and high volatility. Herein we fabricated ovalbumin–carvacrol gel nanoparticles and then improved solubility, stability and antibacterial property of carvacrol.
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Affiliation(s)
- Sheng-qi Rao
- College of Food Science and Engineering
- Yangzhou University
- Yangzhou 225127
- China
- Postdoctoral Mobile Station of Biology
| | - Guang-wei Xu
- College of Food Science and Engineering
- Yangzhou University
- Yangzhou 225127
- China
| | - Hua-wei Zeng
- Department of Bioengineering
- College of Life Science
- Huaibei Normal University
- Huaibei 235000
- China
| | - Xiang-feng Zheng
- College of Food Science and Engineering
- Yangzhou University
- Yangzhou 225127
- China
| | - Qin Hu
- College of Food Science and Engineering
- Yangzhou University
- Yangzhou 225127
- China
| | - Qing-yan Wang
- State Key Laboratory of Non-Food Biomass and Enzyme Technology
- Nanning 530226
- China
| | - Zhen-quan Yang
- College of Food Science and Engineering
- Yangzhou University
- Yangzhou 225127
- China
- Key Laboratory of Prevention and Control of Biological Hazard Factors (Animal Origin) for Agrifood Safety and Quality
| | - Xin-an Jiao
- Postdoctoral Mobile Station of Biology
- College of Bioscience and Biotechnology
- Yangzhou University
- Yangzhou 225009
- China
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63
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Huang X, Li J, Chang C, Gu L, Su Y, Yang Y. Effects of NaOH/NaCl pickling on heat-induced gelation behaviour of egg white. Food Chem 2019; 297:124939. [DOI: 10.1016/j.foodchem.2019.06.006] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2019] [Revised: 05/05/2019] [Accepted: 06/03/2019] [Indexed: 10/26/2022]
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64
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Effects of tea polyphenol and Ca(OH)2 on the intermolecular forces and mechanical, rheological, and microstructural characteristics of duck egg white gel. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.03.002] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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65
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Zhao M, Cai H, Liu M, Deng L, Li Y, Zhang H, Feng F. Dietary glycerol monolaurate supplementation for the modification of functional properties of egg white protein. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:3852-3859. [PMID: 30680726 DOI: 10.1002/jsfa.9607] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/17/2018] [Revised: 01/12/2019] [Accepted: 01/22/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Understanding the interactions between feed additives and the functional properties of egg white protein (EWP) may offer novel insights into the effects of feed additives on laying hens and may provide an alternative for modification of the functional properties of EWP by using laying hens as bioreactors. Glycerol monolaurate (GML) is widely used in the food industry as an effective antibacterial emulsifier. In this work, the effects of three doses of dietary GML supplementation (150, 300, and 450 mg kg-1 hen) on the functional properties of EWP were investigated. RESULTS The hardness of EWP gels was significantly improved by 300 and 450 mg kg-1 GML supplementation. Foaming capacity (FC) and foaming stability (FS) were increased after GML treatment; 450 mg kg-1 GML supplementation showed the most significant improvements, with 44.82% in FC and 23.39% in FS. Stabilization of EWP-oil emulsions was also improved, supported by a slowed creaming process and the formation of smaller oil droplets. The heat denaturation temperature and rheological properties were also modified by dietary GML supplementation, implying improved thermal stability. CONCLUSION Our study demonstrated that GML supplementation has the potential to modify the functional properties of EWP, broadening the application of GML and providing a new perspective for evaluation of the efficacy of feed additives. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Minjie Zhao
- College of Biosystems Engineering and Food Science, National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, China
| | - Haiying Cai
- Zhejiang Key Lab for Chem & Bio Processing Technology of Farm Product, Zhejiang University of Science and Technology, Hangzhou, China
| | - Mengyun Liu
- College of Biosystems Engineering and Food Science, National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, China
| | - Lingli Deng
- College of Biosystems Engineering and Food Science, National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, China
| | - Yang Li
- College of Biosystems Engineering and Food Science, National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, China
| | - Hui Zhang
- College of Biosystems Engineering and Food Science, National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, China
| | - Fengqin Feng
- College of Biosystems Engineering and Food Science, National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, China
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66
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Zhang H, Yang L, Tu Y, Wu N, Jiang Y, Xu M. Changes in texture and molecular forces of heated‐induced egg white gel with adding xanthan gum. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13071] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Hui Zhang
- Jiangxi Key Laboratory of Natural Product and Functional FoodJiangxi Agricultural University Nanchang, Jiangxi China
- College of Food Science and EngineeringJiangxi Agricultural University Nanchang, Jiangxi China
| | - Lingling Yang
- Jiangxi Key Laboratory of Natural Product and Functional FoodJiangxi Agricultural University Nanchang, Jiangxi China
- College of Food Science and EngineeringJiangxi Agricultural University Nanchang, Jiangxi China
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Product and Functional FoodJiangxi Agricultural University Nanchang, Jiangxi China
- College of Food Science and EngineeringJiangxi Agricultural University Nanchang, Jiangxi China
| | - Na Wu
- Jiangxi Key Laboratory of Natural Product and Functional FoodJiangxi Agricultural University Nanchang, Jiangxi China
- College of Food Science and EngineeringJiangxi Agricultural University Nanchang, Jiangxi China
| | - Yan Jiang
- Jiangxi Key Laboratory of Natural Product and Functional FoodJiangxi Agricultural University Nanchang, Jiangxi China
- College of Food Science and EngineeringJiangxi Agricultural University Nanchang, Jiangxi China
| | - Mingsheng Xu
- Jiangxi Key Laboratory of Natural Product and Functional FoodJiangxi Agricultural University Nanchang, Jiangxi China
- College of Food Science and EngineeringJiangxi Agricultural University Nanchang, Jiangxi China
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67
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Martins JT, Bourbon AI, Pinheiro AC, Fasolin LH, Vicente AA. Protein-Based Structures for Food Applications: From Macro to Nanoscale. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2018. [DOI: 10.3389/fsufs.2018.00077] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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