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Tingting W, Chang C, Gu L, Su Y, Zhang M, Yang Y, Li J. Comparison of the functionality of egg white liquid with different desugaring treatments. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15872] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Wang Tingting
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi, Jiangsu, 214122 China
- School of Food Science and Technology Jiangnan University Wuxi, Jiangsu, 214122 China
| | - Cuihua Chang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi, Jiangsu, 214122 China
- School of Food Science and Technology Jiangnan University Wuxi, Jiangsu, 214122 China
| | - Luping Gu
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi, Jiangsu, 214122 China
- School of Food Science and Technology Jiangnan University Wuxi, Jiangsu, 214122 China
| | - Yujie Su
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi, Jiangsu, 214122 China
- School of Food Science and Technology Jiangnan University Wuxi, Jiangsu, 214122 China
| | - Ming Zhang
- Guangzhou Beile Food Co., Ltd. Fengying Road No. 10‐1, High‐tech Industrial Park, Conghua Economic Development Zone Guangzhou, Guangdong, 510900 PR China
| | - Yanjun Yang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi, Jiangsu, 214122 China
- School of Food Science and Technology Jiangnan University Wuxi, Jiangsu, 214122 China
- Hunan Engineering and Technology Research Center for Food Flavors and Flavorings Jinshi, Hunan, 415400 China
| | - Junhua Li
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi, Jiangsu, 214122 China
- School of Food Science and Technology Jiangnan University Wuxi, Jiangsu, 214122 China
- Hunan Engineering and Technology Research Center for Food Flavors and Flavorings Jinshi, Hunan, 415400 China
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Sun J, Chang C, Su Y, Gu L, Yang Y, Li J. Impact of saccharides on the foam properties of egg white: Correlation between rheological, interfacial properties and foam properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107088] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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Chang C, Su Y, Gu L, Li J, Yang Y. Microwave induced glycosylation of egg white protein:study on physicochemical properties and baking performance. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106569] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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Guyomarc'h F, Arvisenet G, Bouhallab S, Canon F, Deutsch SM, Drigon V, Dupont D, Famelart MH, Garric G, Guédon E, Guyot T, Hiolle M, Jan G, Le Loir Y, Lechevalier V, Nau F, Pezennec S, Thierry A, Valence F, Gagnaire V. Mixing milk, egg and plant resources to obtain safe and tasty foods with environmental and health benefits. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.12.010] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Wang X, Gu L, Su Y, Li J, Yang Y, Chang C. Microwave technology as a new strategy to induce structural transition and foaming properties improvement of egg white powder. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105530] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Effect of dry-heat and guar gum on properties of egg white powder: Analysis of forming capacity and baking performance. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105333] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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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: 9] [Impact Index Per Article: 1.8] [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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Guo Z, Zhang X, Zhang T, Tian J, Fang K, Gu N. The effect of ratios of egg white to yolk on the shape of droplets. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2017; 77:947-954. [PMID: 28532115 DOI: 10.1016/j.msec.2017.03.271] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/04/2016] [Revised: 11/12/2016] [Accepted: 03/28/2017] [Indexed: 11/25/2022]
Affiliation(s)
- Zhenchao Guo
- State Key Laboratory of Bioelectronics and Jiangsu Key Laboratory for Biomaterials and Devices, School of Biological Science and Medical Engineering & Collaborative Innovation Center of Suzhou Nano Science and Technology, Southeast University, Sipailou 2, Nanjing 210096, China; Suzhou Key Lab of Biomedical Materials and Technology, Research Institute of Southeast University in Suzhou, Ren Ai Road 150, Suzhou Industrial Park, Suzhou 215123, China; Department of Biological science and food engineering, Bengbu University, Tang He Road 1866, Bengbu 233000, China
| | - Xianfeng Zhang
- Department of chemistry engineering, Bengbu University, Tang He Road 1866, Bengbu 233000, China
| | - Tianzhu Zhang
- State Key Laboratory of Bioelectronics and Jiangsu Key Laboratory for Biomaterials and Devices, School of Biological Science and Medical Engineering & Collaborative Innovation Center of Suzhou Nano Science and Technology, Southeast University, Sipailou 2, Nanjing 210096, China; Suzhou Key Lab of Biomedical Materials and Technology, Research Institute of Southeast University in Suzhou, Ren Ai Road 150, Suzhou Industrial Park, Suzhou 215123, China.
| | - Jilai Tian
- State Key Laboratory of Bioelectronics and Jiangsu Key Laboratory for Biomaterials and Devices, School of Biological Science and Medical Engineering & Collaborative Innovation Center of Suzhou Nano Science and Technology, Southeast University, Sipailou 2, Nanjing 210096, China; Suzhou Key Lab of Biomedical Materials and Technology, Research Institute of Southeast University in Suzhou, Ren Ai Road 150, Suzhou Industrial Park, Suzhou 215123, China
| | - Kun Fang
- State Key Laboratory of Bioelectronics and Jiangsu Key Laboratory for Biomaterials and Devices, School of Biological Science and Medical Engineering & Collaborative Innovation Center of Suzhou Nano Science and Technology, Southeast University, Sipailou 2, Nanjing 210096, China; Suzhou Key Lab of Biomedical Materials and Technology, Research Institute of Southeast University in Suzhou, Ren Ai Road 150, Suzhou Industrial Park, Suzhou 215123, China
| | - Ning Gu
- State Key Laboratory of Bioelectronics and Jiangsu Key Laboratory for Biomaterials and Devices, School of Biological Science and Medical Engineering & Collaborative Innovation Center of Suzhou Nano Science and Technology, Southeast University, Sipailou 2, Nanjing 210096, China; Suzhou Key Lab of Biomedical Materials and Technology, Research Institute of Southeast University in Suzhou, Ren Ai Road 150, Suzhou Industrial Park, Suzhou 215123, China
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Zhang L, Xiao Q, Wang Y, Zhang C, He W, Yin L. Denatured protein-coated docetaxel nanoparticles: Alterable drug state and cytosolic delivery. Int J Pharm 2017; 523:1-14. [PMID: 28323094 DOI: 10.1016/j.ijpharm.2017.03.026] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2016] [Revised: 02/28/2017] [Accepted: 03/13/2017] [Indexed: 11/25/2022]
Abstract
Many lead compounds have a low solubility in water, which substantially hinders their clinical application. Nanosuspensions have been considered a promising strategy for the delivery of water-insoluble drugs. Here, denatured soy protein isolate (SPI)-coated docetaxel nanosuspensions (DTX-NS) were developed using an anti-solvent precipitation-ultrasonication method to improve the water-solubility of DTX, thus improving its intracellular delivery. DTX-NS, with a diameter of 150-250nm and drug-loading up to 18.18%, were successfully prepared by coating drug particles with SPI. Interestingly, the drug state of DTX-NS was alterable. Amorphous drug nanoparticles were obtained at low drug-loading, whereas at a high drug-loading, the DTX-NS drug was mainly present in the crystalline state. Moreover, DTX-NS could be internalized at high levels by cancer cells and enter the cytosol by lysosomal escape, enhancing cell cytotoxicity and apoptosis compared with free DTX. Taken together, denatured SPI has a strong stabilization effect on nanosuspensions, and the drug state in SPI-coated nanosuspensions is alterable by changing the drug-loading. Moreover, DTX-NS could achieve cytosolic delivery, generating enhanced cell cytotoxicity against cancer cells.
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Affiliation(s)
- Li Zhang
- Department of Pharmaceutics, School of Pharmacy, China Pharmaceutical University, Nanjing 210009, PR China
| | - Qingqing Xiao
- Department of Pharmaceutics, School of Pharmacy, China Pharmaceutical University, Nanjing 210009, PR China
| | - Yiran Wang
- Department of Pharmaceutics, School of Pharmacy, China Pharmaceutical University, Nanjing 210009, PR China
| | - Chenshuang Zhang
- Department of Pharmaceutics, School of Pharmacy, China Pharmaceutical University, Nanjing 210009, PR China
| | - Wei He
- Department of Pharmaceutics, School of Pharmacy, China Pharmaceutical University, Nanjing 210009, PR China.
| | - Lifang Yin
- Department of Pharmaceutics, School of Pharmacy, China Pharmaceutical University, Nanjing 210009, PR China.
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Huang T, Tu ZC, Wang H, Shangguan X, Zhang L, Niu P, Sha XM. Promotion of foam properties of egg white protein by subcritical water pre-treatment and fish scales gelatin. Colloids Surf A Physicochem Eng Asp 2017. [DOI: 10.1016/j.colsurfa.2016.10.013] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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