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Shen Q, Zheng W, Han F, Dai J, Song R, Li J, Li Y, Li B, Chen Y. Quantitative analysis and interfacial properties of mixed pea protein isolate-phospholipid adsorption layer. Int J Biol Macromol 2023; 232:123487. [PMID: 36736980 DOI: 10.1016/j.ijbiomac.2023.123487] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 01/23/2023] [Accepted: 01/26/2023] [Indexed: 02/04/2023]
Abstract
Proteins and low-molecular-weight (LMW) surfactants are widely used for the physical stabilization of many emulsion-based food products. This study investigated the oil-water interfacial behavior between pea protein isolate (PPI) and phospholipid (PL). The emulsions prepared with different concentrations of PPI and PL were stabilized by their synergetic or competitive adsorption at the oil-water interface. In addition, the quantitative proteomics results could illustrate the displacements of proteins by PL. The result showed that the vicilin (7S) could be preferentially displaced by PL. Meanwhile, the results of quartz crystal microbalance with dissipation (QCM-D) indicated the high affinity of legumin (11S) with PL, suggesting that the legumin possessed higher interfacial affinity to prevent interfacial displacement. This research could help us to understand the interaction and competitive adsorption between plant proteins and LMW surfactants profoundly, which could promote the development of plant protein-based emulsion beverage with improved stability.
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Affiliation(s)
- Qian Shen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Wei Zheng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Fei Han
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Jun Dai
- Key Laboratory of Fermentation Engineering (Ministry of Education), College of Bioengineering, Hubei University of Technology, Wuhan 430068, China
| | - Rong Song
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Jing Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yan Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yijie Chen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Wuhan 430070, China; Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518124, China.
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Salt reduction in semi-solid food gel via inhomogeneous distribution of sodium-containing coacervate: Effect of gum arabic. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106102] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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Yan Y, Wang J, Chang S, Geng Y, Chen L, Gan Y. Nanofluidic devices prepared by an atomic force microscopy-based single-scratch approach. RSC Adv 2019; 9:38814-38821. [PMID: 35540223 PMCID: PMC9075969 DOI: 10.1039/c9ra06428a] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2019] [Accepted: 11/15/2019] [Indexed: 11/21/2022] Open
Abstract
Nanofluidic chips with different numbers of nanochannels were fabricated based on a commercial AFM system using a single-scratch approach. The electrical characterization and enzymatic reactions at the nanoscale were demonstrated using the obtained chips. The effects of the number of nanochannels and the solution concentration on the measured electric current were investigated. The influence of the hydrodynamic convection generated from the induced inflow at the end of the nanochannel on the ion transport through the nanochannel was also studied. Moreover, the enzymatic reactions for trypsin towards poly-l-lysine (PLL) or thrombin were conducted with a nanofluidic chip to investigate the reaction specificity between trypsin and PLL. Results show that the electric current change during the experimental process could be used as a label-free indicator to detect the enzymatic activity. A nanofluidic chip was prepared based on a commercial AFM system. Effects on ion transport and enzymatic reaction specificity were demonstrated.![]()
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Affiliation(s)
- Yongda Yan
- Key Laboratory of Micro-systems and Micro-structures Manufacturing of Ministry of Education, Harbin Institute of Technology Harbin Heilongjiang 150001 P. R. China +86-451-86415244 +86-451-86412924.,Center for Precision Engineering, Harbin Institute of Technology Harbin Heilongjiang 150001 P. R. China
| | - Jiqiang Wang
- Center for Precision Engineering, Harbin Institute of Technology Harbin Heilongjiang 150001 P. R. China
| | - Shunyu Chang
- Center for Precision Engineering, Harbin Institute of Technology Harbin Heilongjiang 150001 P. R. China
| | - Yanquan Geng
- Key Laboratory of Micro-systems and Micro-structures Manufacturing of Ministry of Education, Harbin Institute of Technology Harbin Heilongjiang 150001 P. R. China +86-451-86415244 +86-451-86412924.,Center for Precision Engineering, Harbin Institute of Technology Harbin Heilongjiang 150001 P. R. China.,School of Chemistry and Chemical Engineering, Harbin Institute of Technology Harbin 150001 China
| | - Leyi Chen
- Center for Precision Engineering, Harbin Institute of Technology Harbin Heilongjiang 150001 P. R. China
| | - Yang Gan
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology Harbin 150001 China
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