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Gao Q, Yang YQ, Nie HN, Wang BQ, Peng X, Wang N, Li JK, Rao JJ, Xue YL. Investigating the impact of ultrasound on the structural, physicochemical, and emulsifying characteristics of Dioscorin: Insights from experimental data and molecular dynamics simulation. Food Chem 2024; 453:139581. [PMID: 38754354 DOI: 10.1016/j.foodchem.2024.139581] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2024] [Revised: 04/28/2024] [Accepted: 05/05/2024] [Indexed: 05/18/2024]
Abstract
This study investigated the impact of ultrasound treatment on dioscorin, the primary storage protein found in yam tubers. Three key factors, namely ultrasound power, duration, and frequency, were focused on. The research revealed that ultrasound-induced cavitation effects disrupted non-covalent bonds, resulting in a reduction in α-helix and β-sheet contents, decreased thermal stability, and a decrease in the apparent hydrodynamic diameter (Dh) of dioscorin. Additionally, previously hidden amino acid groups within the molecule became exposed on its surface, resulting in increased surface hydrophobicity (Ho) and zeta-potential. Under specific ultrasound conditions (200 W, 25 kHz, 30 min), Dh decreased while Ho increased, facilitating the adsorption of dioscorin molecules onto the oil-water interface. Molecular dynamics (MD) simulations showed that at lower frequencies and pressures, the structural flexibility of dioscorin's main chain atoms increased, leading to more significant fluctuations between amino acid residues. This transformation improved dioscorin's emulsifying properties and its oil-water interface affinity.
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Affiliation(s)
- Qi Gao
- College of Light Industry, Liaoning University, Shenyang 110036, China; Department of Regional Economic Development, Party School of Liaoning Provincial Party Committee, Shenyang 110161, China
| | - Yu-Qi Yang
- College of Light Industry, Liaoning University, Shenyang 110036, China
| | - Hao-Nan Nie
- College of Light Industry, Liaoning University, Shenyang 110036, China
| | - Bing-Qing Wang
- College of Light Industry, Liaoning University, Shenyang 110036, China
| | - Xue Peng
- College of Light Industry, Liaoning University, Shenyang 110036, China
| | - Ning Wang
- College of Light Industry, Liaoning University, Shenyang 110036, China
| | - Jiang-Kuo Li
- Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, National Engineering and Technology Research Center for Preservation of Agricultural Products, Tianjin 300384, China
| | - Jia-Jia Rao
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - You-Lin Xue
- College of Light Industry, Liaoning University, Shenyang 110036, China.
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2
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Liu S, Liu Y, Li Q, Song Y, Zhang L, Peng F, Ma C. Oleanolic acid nanoparticles-stabilized W/O Pickering emulsions: Fabrication, characterization, and delivery application. Food Chem 2024; 444:138598. [PMID: 38310780 DOI: 10.1016/j.foodchem.2024.138598] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 01/08/2024] [Accepted: 01/24/2024] [Indexed: 02/06/2024]
Abstract
Water-in-oil (W/O) Pickering emulsions have wide applications in the food industries. However, the existing W/O Pickering particles have disadvantages such as lack of bioactivity and poor stability. In this study, naturally occurring bioactive oleanolic acid (OA) was used as a novel emulsifier for W/O emulsions. Results revealed that rod-like OA could formulate into spherical nanoparticles by self-assembly, and then be anchored onto the oil-water interface to stabilize the emulsions. Besides, both OA concentration and internal water fraction (φ) had significant effect on the properties of emulsions. Furthermore, the resulted emulsions exhibited potential application as carriers for epigallocatechin-3-gallate (EGCG), which significantly improved its UV and thermal stability. Meanwhile, it could effectively protect EGCG from gastric digestion, and controlled release in the intestine. This work demonstrated the successful application of OA as a stabilizer for W/O emulsions, and provided valuable insight into its potential as delivery system for hydrophilic instable compounds.
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Affiliation(s)
- Shiqi Liu
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China; State Key Laboratory of Efficient Production of Forest Resources, Beijing Forestry University, Beijing 100083, China.
| | - Yuxuan Liu
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China; State Key Laboratory of Efficient Production of Forest Resources, Beijing Forestry University, Beijing 100083, China
| | - Qianqian Li
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China; State Key Laboratory of Efficient Production of Forest Resources, Beijing Forestry University, Beijing 100083, China
| | - Yuyang Song
- International Division, The Second High School Attached to Beijing Normal University, Beijing 100192, China
| | - Lulu Zhang
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China; State Key Laboratory of Efficient Production of Forest Resources, Beijing Forestry University, Beijing 100083, China
| | - Feng Peng
- College of Materials Science and Technology, Beijing Forestry University, Beijing 100083, China
| | - Chao Ma
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China; State Key Laboratory of Efficient Production of Forest Resources, Beijing Forestry University, Beijing 100083, China.
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Wang Y, Ji M, Xing M, Bao A, Wang D, Li L, Song G, Yuan T, Gong J. Effects of ultrasound and thermal treatment on the interaction between hyaluronic acid and lactoferrin: Preparation, structures and functionalities. Int J Biol Macromol 2024; 272:132812. [PMID: 38825275 DOI: 10.1016/j.ijbiomac.2024.132812] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2024] [Revised: 05/22/2024] [Accepted: 05/30/2024] [Indexed: 06/04/2024]
Abstract
Complexes of polysaccharides and proteins have superior physicochemical and functional properties compared to single proteins or polysaccharides. In this study, lactoferrin-hyaluronic acid (LF-HA) complexes were prepared by both ultrasonic and thermal treatment. Appropriate preparation conditions, including ultrasonic and thermal treatment conditions, have been established. The complexes formed by different methods were structurally characterized by sodium dodecyl sulfate polyacrylamide gel electrophoresis, fourier transform infrared spectroscopy, and circular dichroism spectroscopy. Ultrasound formed non-covalent binding, while thermal treatment generated covalent bonding, altering the structure of LF. The LF-HA complexes showed improved heat stability, foaming stability, emulsifying activity and antioxidant capacity, but deceased foaming ability. Iron binding ability could only be improved by HA through thermal treatment. Moreover, the in vitro digestibility of LF-HA complexes decreased to below 80 % compared to LF.
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Affiliation(s)
- Yushi Wang
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China
| | - Miao Ji
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China
| | - Mengjiao Xing
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China
| | - Anxiu Bao
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China
| | - Danli Wang
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China.
| | - Ling Li
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China
| | - Gongshuai Song
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China
| | - Tinglan Yuan
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China
| | - Jinyan Gong
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China.
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Jiang J, Yang X, Wang H, Chi Y, Chi Y. Study on the gelling properties of egg white/surfactant system by different heating intensities. Poult Sci 2024; 103:103876. [PMID: 38833746 PMCID: PMC11190698 DOI: 10.1016/j.psj.2024.103876] [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: 03/08/2024] [Revised: 05/06/2024] [Accepted: 05/13/2024] [Indexed: 06/06/2024] Open
Abstract
The aim of this study was to elucidate the different effects and difference mechanism of gelling properties among egg white (EW) treated with different heating intensities and the composite addition of rhamnolipid and soybean lecithin. Particle size analyzer, potentiometric analyzer, surface hydrophobicity method, and Fourier transform infrared spectroscopy techniques were used to determine the physicochemical properties and molecular structure, respectively. Low-field nuclear magnetic resonance, magnetic resonance imaging, texture profile analysis, and scanning electron microscopy techniques were used to analyze the gelling properties and gel structure, respectively. And we illuminate the different mechanisms in the gelling properties of the EW with various treatments and key internal factors that play important roles in improving gelling properties by establishing the link between the gelling properties and relevant characteristics by mixed effects model and visual network analysis. The results indicate raising the content of rhamnolipid decreased the migration of immobilized water in the EW gel and the free water content. At the heating intensities of 55 °C/3.5, 65 °C/2.5, and 67 °C/1.5 min, with an increase in rhamnolipid, the gel's cohesiveness, gumminess, and chewiness gradually increased. The mixed effects model indicated that heating intensities and composite ratios have a 2-way interaction on zeta potential, the relaxation time of bound water (T21), the content of bound water (P21), the content of immobilized water (P22), and fractal dimension (df) attributes (P < 0.05). The visual network analysis showed that the protein solubility, the relaxation time of immobilized water (T22), surface hydrophobicity, zeta potential, average particle size (d43) and the relaxation time of free water (T23) are critical contributors to the different gelling properties of EW subjected to various treatments and the improvement of gelling properties. This study will provide theoretical guidance for the development of egg white products and the expansion of egg white's application scope in the egg product processing industry.
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Affiliation(s)
- Jiwei Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, P.R. China
| | - Xiaoxue Yang
- College of Food Science, Northeast Agricultural University, Harbin 150030, P.R. China
| | - Huiyong Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, P.R. China
| | - Yuan Chi
- College of Engineering, Northeast Agricultural University, Harbin 150030, P.R. China
| | - Yujie Chi
- College of Food Science, Northeast Agricultural University, Harbin 150030, P.R. China.
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Han C, Zheng Y, Huang S, Xu L, Zhou C, Sun Y, Wu Z, Wang Z, Pan D, Cao J, Xia Q. Exploring the binding mechanisms of thermally and ultrasonically induced molten globule-like β-lactoglobulin with heptanal as revealed by multi-spectroscopic techniques and molecular simulation. Int J Biol Macromol 2024; 263:130300. [PMID: 38395276 DOI: 10.1016/j.ijbiomac.2024.130300] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2024] [Revised: 02/17/2024] [Accepted: 02/17/2024] [Indexed: 02/25/2024]
Abstract
This work employed the model protein β-lactoglobulin (BLG) to investigate the contribution of microstructural changes to regulating the interaction patterns between protein and flavor compounds through employing computer simulation and multi-spectroscopic techniques. The formation of molten globule (MG) state-like protein during the conformational evolution of BLG, in response to ultrasonic (UC) and heat (HT) treatments, was revealed through multi-spectroscopic characterization. Differential MG structures were distinguished by variations in surface hydrophobicity and the microenvironment of tryptophan residues. Fluorescence quenching measurements indicated that the formation of MG enhanced the binding affinity of heptanal to protein. LC-MS/MS and NMR revealed the covalent bonding between heptanal and BLG formed by Michael addition and Schiff-base reactions, and MG-like BLG exhibited fewer chemical shift residues. Molecular docking and molecular dynamics simulation confirmed the synergistic involvement of hydrophobic interactions and hydrogen bonds in shaping BLG-heptanal complexes thus promoting the stability of BLG structures. These findings indicated that the production of BLG-heptanal complexes was driven synergistically by non-covalent and covalent bonds, and their interaction processes were influenced by processes-induced formation of MG potentially tuning the release and retention behaviors of flavor compounds.
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Affiliation(s)
- Chuanhu Han
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Yuanrong Zheng
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai 200436, China
| | - Siqiang Huang
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Le Xu
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Changyu Zhou
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Yangying Sun
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Zhen Wu
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Zhaoshan Wang
- Shandong Zhongke Food Co., LtD, Tai'an City 271229, China
| | - Daodong Pan
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Jinxuan Cao
- School of Food and Health, Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, China.
| | - Qiang Xia
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China.
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6
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Cheng T, Zhang G, Sun F, Guo Y, Ramakrishna R, Zhou L, Guo Z, Wang Z. Study on stabilized mechanism of high internal phase Pickering emulsions based on commercial yeast proteins: Modulating the characteristics of Pickering particle via sonication. ULTRASONICS SONOCHEMISTRY 2024; 104:106843. [PMID: 38471387 PMCID: PMC10944291 DOI: 10.1016/j.ultsonch.2024.106843] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/15/2024] [Revised: 02/29/2024] [Accepted: 03/05/2024] [Indexed: 03/14/2024]
Abstract
The primary significance of this work is that the commercial yeast proteins particles were successfully used to characterize the high internal phase Pickering emulsions (HIPPEs). The different sonication time (0,3,7,11,15 min) was used to modulate the structure and interface characteristics of yeast proteins (YPs) that as Pickering particles. Immediately afterward, the influence of YPs particles prepared at different sonication time on the rheological behavior and coalescence mechanism of HIPPEs was investigated. The results indicate that the YPs sonicated for 7 min exhibited a more relaxed molecular structures and conformation, the smallest particle size, the highest H0 and optimal amphiphilicity (the three-phase contact (θ) was 88.91°). The transition from extended to compact conformations of YPs occurred when the sonication time exceeded 7 min, resulting in an augmentation of size of YPs particles, a reduction in surface hydrophobicity (H0), and an elevation in hydrophilicity. The HIPPEs stabilized by YPs particles sonicated for 7 min exhibited the highest adsorption interface protein percentage and a more homogeneous three-dimensional (3D) protein network, resulting in the smallest droplet size and the highest storage (G'). The HIPPEs sample that stabilized by YPs particles sonicated for 15 min showed the lowest adsorption protein percentage. This caused a reduction in the thickness of its interface protein layer and an enlargement in the droplet diameter (D [3,2]). It was prone to droplet coalescence according to the equation used to evaluate the coalescence probability of droplets (Eq (2)). And the non-adsorbed YPs particles form larger aggregation structures in the continuous phase and act as "structural agents" in 3D protein network. Therefore, mechanistically, the interface protein layer formed by YPs particles sonicated 7 min contributed more to HIPPEs stability. Whereas the "structural agents" contributed more to HIPPEs stability when the sonication time exceeded 7 min. The present results shed important new light on the application of commercial YPs in the functional food fields, acting as an available and effective alternative protein.
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Affiliation(s)
- Tianfu Cheng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Guofang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fuwei Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yanan Guo
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | | | - Linyi Zhou
- College of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Zengwang Guo
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; National Grain Industry Technology Innovation Center, Harbin, Heilongjiang 150030, China.
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7
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Zhao Y, Ma Q, Zhou T, Liu L, Wang Y, Li X, Zhang X, Dang X, Jean Eric-Parfait Kouame K. Ultrasound-induced structural changes of different milk fat globule membrane protein-phospholipids complexes and their effects on physicochemical and functional properties of emulsions. ULTRASONICS SONOCHEMISTRY 2024; 103:106799. [PMID: 38364484 PMCID: PMC10878991 DOI: 10.1016/j.ultsonch.2024.106799] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/23/2023] [Revised: 01/29/2024] [Accepted: 02/03/2024] [Indexed: 02/18/2024]
Abstract
Ultrasonic technology is a non-isothermal processing technology that can be used to modify the physicochemical properties of food ingredients. This study investigated the effects of ultrasonic time (5 min, 10 min, 15 min) and power (150 W,300 W,500 W) on the structural properties of three types of phospholipids composed of different fatty acids (milk fat globule membrane phospholipid (MPL), egg yolk lecithin (EYL), soybean lecithin (SL)) and milk fat globule membrane protein (MFGMP). We found that the ultrasound treatment changed the conformation of the protein, and the emulsions prepared by the pretreatment showed better emulsification and stability, the lipid droplets were also more evenly distributed. Meanwhile, the flocculation phenomenon of the lipid droplets was significantly improved compared with the non-ultrasonic emulsions. Compared with the three complexes, it was found that ultrasound had the most significant effect on the properties of MPL-MFGMP, and its emulsion state was the most stable. When the ultrasonic condition was 300 W, the particle size of the emulsion decreased significantly (from 441.50 ± 4.79 nm to 321.77 ± 9.91 nm) at 15 min, and the physical stability constants KE decreased from 14.49 ± 0.702 % to 9.4 ± 0.261 %. It can be seen that proper ultrasonic pretreatment can effectively improve the stability of the system. At the same time, the emulsification performance of the emulsion had also been significantly improved. While the accumulation phenomenon occurred when the ultrasonic power was 150 W and 500 W. These results showed that ultrasonic pretreatment had great potential to improve the properties of emulsions, and this study would provide a theoretical basis for the application of emulsifier in the emulsions.
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Affiliation(s)
- Yanjie Zhao
- Food College, Northeast Agricultural University, No.600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
| | - Qian Ma
- Food College, Northeast Agricultural University, No.600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
| | - Tao Zhou
- Food College, Northeast Agricultural University, No.600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
| | - Lu Liu
- Food College, Northeast Agricultural University, No.600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; National Center of Technology Innovation for Dairy, China
| | - Yuxin Wang
- Food College, Northeast Agricultural University, No.600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
| | - Xiaodong Li
- Food College, Northeast Agricultural University, No.600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China.
| | - Xiuxiu Zhang
- Food College, Northeast Agricultural University, No.600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China.
| | - Xiaoqing Dang
- Food College, Northeast Agricultural University, No.600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
| | - Kouadio Jean Eric-Parfait Kouame
- Food College, Northeast Agricultural University, No.600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
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Wu X, Jia W. Selenium Decipher: Trapping of Native Selenomethionine-Containing Peptides in Selenium-Enriched Milk and Unveiling the Deterioration after Ultrahigh-Temperature Treatment. Anal Chem 2024; 96:1156-1166. [PMID: 38190495 DOI: 10.1021/acs.analchem.3c04247] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2024]
Abstract
Selenopeptide identification relies on databases to interpret the selenopeptide spectra. A common database search strategy is to set selenium as a variable modification instead of sulfur on peptides. However, this approach generally detects only a fraction of selenopeptides. An alternative approach, termed Selenium Decipher, is proposed in the present study. It involves identifying collision-induced dissociation-cleavable selenomethionine-containing peptides by iteratively matching the masses of seleno-amino acids in selenopeptide spectra. This approach uses variable-data-independent acquisition (vDIA) for peptide detection, providing a flexible and customizable window for secondary mass spectral fragmentation. The attention mechanism was used to capture global information on peptides and determine selenomethionine-containing peptide backbones. The core structure of selenium on selenomethionine-containing peptides generates a series of fragment ions, namely, C3H7Se+, C4H10NSe+, C5H7OSe+, C5H8NOSe+, and C7H11N2O2Se+, with known mass gaps during higher-energy collisional dissociation (HCD) fragmentation. De-selenium spectra are generated by removing selenium originating from selenium replacement and then reassigning the precursors to peptides. Selenium-enriched milk is obtained by feeding selenium-rich forage fed to cattle, which leads to the formation of native selenium through biotransformation. A novel antihypertensive selenopeptide Thr-Asp-Asp-Ile-SeMet-Cys-Val-Lys TDDI(Se)MCVK was identified from selenium-enriched milk. The selenopeptide (IC50 = 60.71 μM) is bound to four active residues of the angiotensin-converting enzyme (ACE) active pocket (Ala354, Tyr523, His353, and His513) and two active residues of zinc ligand (His387 and Glu411) and exerted a competitive inhibitory effect on the spatial blocking of active sites. The integration of vDIA and the iteratively matched seleno-amino acids was applied for Selenium Decipher, which provides high validity for selenomethionine-containing peptide identification.
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Affiliation(s)
- Xixuan Wu
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Wei Jia
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
- Shaanxi Research Institute of Agricultural Products Processing Technology, Xi'an 710021, China
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9
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Wang X, Hu G, Wang X, Ma L, Li S, Wang J, Geng F. Quantitative proteomics provides new insights into the mechanism of improving rehydration of egg white powder by ultrasonic pretreatment. Int J Biol Macromol 2023; 253:127497. [PMID: 37858647 DOI: 10.1016/j.ijbiomac.2023.127497] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2023] [Revised: 10/14/2023] [Accepted: 10/16/2023] [Indexed: 10/21/2023]
Abstract
Poor rehydration is one of the key factors affecting the functional properties of egg white powder (EWP). Reducing rehydrated precipitates is important for the processing and application of EWP. In this study, effects of ultrasonic pretreatment on the physicochemical and functional properties of EWP rehydration solutions were studied with the aim of revealing the mechanism of ultrasonic pretreatment to improve rehydration. Compared with freeze-dried EWP (FD) and spray-dried EWP (SD), the percentage of ultrasonic pretreated FD (UFD) and ultrasonic pretreated SD (USD) rehydrated precipitates decreased by 13.0 % and 5.6 %, respectively, after ultrasonic pretreatment (0.25 W/mL for 10 min); and the average particle sizes of UFD and USD solutions decreased by 22.5 % and 15.5 %, respectively. Fourier transform infrared spectroscopy showed that ultrasonic pretreatment caused higher β-sheet content in the protein secondary structure of UFD rehydrated precipitates (49.2 %). Quantitative proteomic analysis revealed a decrease in the abundance of major egg white proteins (ovalbumin, ovotransferrin, ovomucoid and ovomucin) in the rehydrated precipitates of UFD, except for lysozyme. It was also shown that lysozyme-centered aggregates were disrupted in the rehydrated precipitates of UFD. Our research suggests that ultrasonic pretreatment improves EWP rehydration by reducing the interactions between high abundance proteins as well as improving the solubility of high abundance proteins.
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Affiliation(s)
- Xiaolin Wang
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Gan Hu
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Xuemei Wang
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Lulu Ma
- Engineering Research Center of Bio-process (Ministry of Education), Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Shugang Li
- Engineering Research Center of Bio-process (Ministry of Education), Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Jinqiu Wang
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Fang Geng
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China.
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Gu C, Dong P, Jiang F, Fu H, Lyu B, Li H, Li Y, Yu H, Dai W. The influence of α and α' subunits on SPI Pickering emulsions based on natural hybrid breeding varieties. Food Chem X 2023; 20:100931. [PMID: 38144728 PMCID: PMC10740028 DOI: 10.1016/j.fochx.2023.100931] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Revised: 09/29/2023] [Accepted: 10/05/2023] [Indexed: 12/26/2023] Open
Abstract
In this study, food-grade protein nanoparticles (Wild-NPs, α-lack-NPs, α'-lack-NPs, and (α + α')-lack-NPs) were organized as emulsion stabilizers via thermal induction. The effects of α and α' subunits in soybean protein isolate (SPI) on Wild nanoparticle Pickering emulsion (Wild-NPPEs), α-lack nanoparticle Pickering emulsion (α-lack-NPPEs), α'-lack nanoparticle Pickering emulsion (α'-lack-NPPEs) and (α + α')-lack nanoparticle Pickering emulsion ((α + α')-lack-NPPEs) were investigated. The Pickering emulsion stabilization mechanism indicated that the α'-lack-NPs particle size, surface hydrophobicity, and contact angle were mostly comparatively large. Therefore, the absence of the α' subunit made the desorption of protein nanoparticles at the oil and water interface require higher energy. Through the hydrophobic interaction between molecules, the structure and properties of the emulsion were improved, showing good stability. The existence of α'-lack-NPPEs leads to the formation of a gel-like network in the emulsion, which increases the viscosity of the emulsion and makes the network structure of the emulsion more uniform and denser.
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Affiliation(s)
- Chunmei Gu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China
| | - Pengchao Dong
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China
| | - Feihong Jiang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China
| | - Hongling Fu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China
| | - Bo Lyu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China
| | - Haoming Li
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
| | - Youbao Li
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China
| | - Hansong Yu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China
| | - Weichang Dai
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China
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11
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Liu Q, Liu Y, Huang H, Xiong M, Yang Y, Lin C, Yang F, Xie Y, Yuan Y. Improvement of the emulsifying properties of Zanthoxylum seed protein by ultrasonic modification. ULTRASONICS SONOCHEMISTRY 2023; 100:106638. [PMID: 37826892 PMCID: PMC10582558 DOI: 10.1016/j.ultsonch.2023.106638] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/12/2023] [Revised: 09/20/2023] [Accepted: 10/06/2023] [Indexed: 10/14/2023]
Abstract
The influence of ultrasonic treatment (100-500 W, 30 min) on the molecular structures and emulsifying properties of Zanthoxylum seed protein (ZSP) was explored for the first time in this work. Research results indicated that the all ultrasonic treatments at different power levels decreased the particle size but increased the surface charge of ZSP. In addition, the ultrasonic treatments induced the structural unfolding of the ZAP, as indicated by the increase in α-helix, ultraviolet-visible absorbance, surface hydrophobicity and the amount of surface free sulfhydryl groups, as well as the decrease in β-sheet and intrinsic fluorescence intensity. As a result, the significantly (p < 0.05) increased emulsifying activity index (EAI) and emulsion stability index (ESI) of ZSP were observed after ultrasonic treatment. In addition, the emulsion prepared by ultrasonically treated ZSP exhibited the smaller and more uniform droplets with significantly improved stability against environmental stress (temperature, salt concentration, pH), creaming and oxidation due to the increased ratio of interfacially adsorbed ZSP. Furthermore, ultrasonic treatment at 400 W was found to be the optimum condition for modification. These findings will provide a theoretical foundation for the utilization of ultrasound in enhancing the emulsifying properties of ZSP and promoting its application in the field of food processing.
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Affiliation(s)
- Qingqing Liu
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, China; Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China.
| | - Yanting Liu
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, China; Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - He Huang
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, China; Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Mingming Xiong
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, China; Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Yunting Yang
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, China; Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Chutian Lin
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, China; Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Feng Yang
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, China; Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Yisha Xie
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, China; Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Yongjun Yuan
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, China; Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China.
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12
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Chen X, Huang J, Chen L, Chen X, Su D, Jin B. High internal phase Pickering emulsions stabilised by ultrasound-induced soy protein-β-glucan-catechin complex nanoparticles to enhance the stability and bioaccessibility of curcumin. J Microencapsul 2023; 40:456-474. [PMID: 37249352 DOI: 10.1080/02652048.2023.2220387] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Accepted: 05/26/2023] [Indexed: 05/31/2023]
Abstract
AIMS To evaluate the potential applications of soy protein-glucan-catechin (SGC) complexes prepared with different ultrasound times in stabilising high internal phase Pickering emulsion (HIPPE) and delivering curcumin. METHODS The SGC complexes were characterised by particle size, morphology, zeta potential, Fourier transform infra-red, and fluorescence spectroscopy. Formation and stability of curcumin emulsions were monitored by droplet size, microstructure, rheological property, lipid oxidation, and in vitro digestion. RESULTS Short-time ultrasound-induced complexes (SGC-U15) exhibited a small size and wettability of ∼82.5°. The chemical stability and bioaccessibility of curcumin was greatly improved by SGC-U15-stabilised HIPPEs, even after 70 days of storage, heating at 100 °C for 30 min, ultraviolet irradiation for 120 min, and in vitro digestion, owing to the formation of elastic gel-like structure at the oil/water interfaces. CONCLUSION Our findings may contribute to the design of emulsion-based delivery systems using ultrasound-induced protein-polysaccharide-polyphenol complexes.
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Affiliation(s)
- Xutao Chen
- School of Food & Science Engineering, Lingnan Normal University, Zhanjiang, China
| | - Junrong Huang
- School of Food & Science Engineering, Lingnan Normal University, Zhanjiang, China
| | - Linlin Chen
- School of Food & Science Engineering, Lingnan Normal University, Zhanjiang, China
| | - Xiaona Chen
- School of Food & Science Engineering, Lingnan Normal University, Zhanjiang, China
| | - Danxia Su
- School of Food & Science Engineering, Lingnan Normal University, Zhanjiang, China
| | - Bei Jin
- School of Food & Science Engineering, Lingnan Normal University, Zhanjiang, China
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13
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Ding Y, Xiao N, Tian X, Guo S, Jiang A, Ai M. Polysaccharide-addition order regulates sonicated egg white peptide stabilized nanoemulsions and β-carotene digestion in vitro. Food Res Int 2023; 169:112812. [PMID: 37254389 DOI: 10.1016/j.foodres.2023.112812] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Revised: 03/04/2023] [Accepted: 04/11/2023] [Indexed: 06/01/2023]
Abstract
In this paper, the effects of the polysaccharide-addition order (before and after homogenisation) on the stability of nanoemulsion stabilised by sonicated egg white peptides and the in vitro digestive behaviour of loaded β-carotene were investigated. The pyrene fluorescence results showed that the concentration of micelles formed by flaxseed gum (FG) in complex with peptides was significantly higher than that of peach gum (PG). The order of polysaccharide-addition affected the emulsion properties and stability; adding polysaccharides before homogenisation led to protein bridging flocculation, low polysaccharide coverage and a higher interfacial adsorbed protein content of the emulsion. PG enhanced potential spatial resistance and electrostatic repulsion, effectively prevented emulsion flocculation and improved electrostatic stability. After homogenisation, FG was added to emulsions to improve environmental stability, including ionic, temperature and storage stability. Due to the viscosity of polysaccharides and the formed polysaccharide-protein-lipid aggregates, the increasing degree of bridging flocculation promoted the prominent of apparent viscosity, and the G' and G'' exhibited a frequency-dependent increase. The polysaccharide type and mode changed the surface loading charge and droplet interface thickness, delayed the destruction of the droplet structure by protease, and slowed the release of β-carotene to form micelles. In this study, a stable emulsion system and an efficient emulsion transport system for bioactive substances were obtained by regulating polysaccharides adding order, which is significant for constructing an efficient food emulsion delivery system.
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Affiliation(s)
- Yiwen Ding
- The National Center for Precision Machining and Safety of Livestock and Poultry Products Joint Engineering Research Center, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Nan Xiao
- The National Center for Precision Machining and Safety of Livestock and Poultry Products Joint Engineering Research Center, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Xingguo Tian
- The National Center for Precision Machining and Safety of Livestock and Poultry Products Joint Engineering Research Center, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Shanguang Guo
- The National Center for Precision Machining and Safety of Livestock and Poultry Products Joint Engineering Research Center, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Aimin Jiang
- The National Center for Precision Machining and Safety of Livestock and Poultry Products Joint Engineering Research Center, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Minmin Ai
- The National Center for Precision Machining and Safety of Livestock and Poultry Products Joint Engineering Research Center, College of Food Science, South China Agricultural University, Guangzhou 510642, China.
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14
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Cui L, Guo J, Meng Z. A review on food-grade-polymer-based O/W emulsion gels: Stabilization mechanism and 3D printing application. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108588] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2023]
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15
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Yin Q, Wu L, Zhang X, Zheng Z, Luo S, Zhong X, Zhao Y. Preparation of high complex concentration emulsion stabilized by soy protein/dextran sulfate composite particles. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023. [PMID: 37185886 DOI: 10.1002/jsfa.12663] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 04/13/2023] [Accepted: 04/21/2023] [Indexed: 05/17/2023]
Abstract
BACKGROUND Soy protein isolate (SPI) could be used as an emulsifier to stabilize emulsions, while SPI is unstable under low acidic conditions. The stable composite particles of SPI and dextran sulfate (DS) could be formed by the electrostatic interaction at the pH was 3.5. And the SPI/DS composite particles were used to prepare the high complex concentration emulsion. The stabilization properties of high complex concentration emulsion were investigated. RESULTS Compared to uncompounded SPI, the particle size of SPI/DS composite particles was smaller at 1.52 μm, and the absolute value of the potential increased to 19.9 mV when the mass ratio of SPI to DS was 1:1 and the pH was 3.5. With the DS ratio increased, the solubility of the composite particles increased to 14.44 times of the untreated protein at pH 3.5, while the surface hydrophobicity decreased. Electrostatic interactions and hydrogen bonds were the main forces between SPI and DS, and DS was electrostatically adsorbed on the surface of SPI. The emulsion stability significantly enhanced with the increase of complex concentration (38.88 times higher than at 1% concentration), the emulsion average droplet size was the lowest (9.64 μm), and the absolute value of potential was the highest (46.67 mV) when the mass ratio of SPI to DS was 1:1 and the complex concentration of 8%. The stability of the emulsion against freezing was improved. CONCLUSION The SPI/DS complex has high solubility and stability under low acidic conditions, and the SPI/DS complex' emulsion has a well stability. This article is protected by copyright. All rights reserved.
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Affiliation(s)
- Qi Yin
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230601, China
| | - Liang Wu
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230601, China
| | - Xinli Zhang
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230601, China
| | - Zhi Zheng
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230601, China
| | - Shuizhong Luo
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230601, China
| | - Xiyang Zhong
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230601, China
| | - Yanyan Zhao
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230601, China
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16
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Flores‐Jiménez NT, Ulloa JA, Urías‐Silvas JE, Hidalgo‐Millán A. Modification of rheological properties of animal and vegetable proteins treated with high‐intensity ultrasound: A review. FOOD FRONTIERS 2023. [DOI: 10.1002/fft2.220] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023] Open
Affiliation(s)
| | - José Armando Ulloa
- Posgrado en Ciencias Biológico Agropecuarias Universidad Autónoma de Nayarit Nayarit México
- Centro de Tecnología de Alimentos Universidad Autónoma de Nayarit Nayarit México
| | - Judith Esmeralda Urías‐Silvas
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A. C. Tecnología Alimentaria. Unidad Zapopan Jalisco México
| | - Antonio Hidalgo‐Millán
- Unidad Académica de Ciencias e Ingenierías Universidad Autónoma de Nayarit Nayarit México
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Yu M, Peng M, Chen R, Chen J. Effect of Thermal Pretreatment on the Physiochemical Properties and Stability of Pumpkin Seed Milk. Foods 2023; 12:foods12051056. [PMID: 36900573 PMCID: PMC10000546 DOI: 10.3390/foods12051056] [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: 01/13/2023] [Revised: 02/18/2023] [Accepted: 02/28/2023] [Indexed: 03/06/2023] Open
Abstract
During the production of plant-based milk, thermal treatment of raw materials is an important processing method to improve the physicochemical and nutritional quality of the final products. The objective of this study was to examine the impact of thermal processing on the physiochemical properties and stability of pumpkin seed (Cucurbita pepo L.) milk. Raw pumpkin seeds were roasted at different temperatures (120 °C, 160 °C, and 200 °C), and then processed into milk using a high-pressure homogenizer. The study analyzed the microstructure, viscosity, particle size, physical stability, centrifugal stability, salt concentration, heat treatment, freeze-thaw cycle, and environment stress stability of the resulting pumpkin seed milk (PSM120, PSM160, PSM200). Our results showed that the microstructure of pumpkin seeds was loose and porous, forming a network structure because of roasting. As the roasting temperature increased, the particle size of pumpkin seed milk decreased, with PSM200 showing the smallest at 210.99 nm, while the viscosity and physical stability improved. No stratification was observed for PSM200 within 30 days. The centrifugal precipitation rate decreased, with PSM200 showing the lowest rate at 2.29%. At the same time, roasting enhanced the stability of the pumpkin seed milk in the changes in ion concentration, freeze-thaw, and heating treatment. The results of this study suggested that thermal processing was an important factor in improving the quality of pumpkin seed milk.
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Affiliation(s)
- Min Yu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Mengyao Peng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Ronghua Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jingjing Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
- Correspondence:
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18
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Zhong M, Ma L, Liu X, Liu Y, Wei S, Gao Y, Wang Z, Chu S, Dong S, Yang Y, Gao S, Li S. Exploring the influence of ultrasound on the antibacterial emulsification stability of lysozyme-oregano essential oil. ULTRASONICS SONOCHEMISTRY 2023; 94:106348. [PMID: 36871524 PMCID: PMC9988396 DOI: 10.1016/j.ultsonch.2023.106348] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/16/2023] [Revised: 02/06/2023] [Accepted: 02/24/2023] [Indexed: 06/18/2023]
Abstract
A lysozyme-oregano essential oil (Lys-OEO) antibacterial emulsion was developed via ultrasonic treatment. Based on the general emulsion materials of ovalbumin (OVA) and inulin (IN), the addition of Lys and OEO successfully inhibited the growth of E. coli and S. aureus, two representatives of which were Gram-negative and Gram-positive bacteria respectively. The emulsion system in this study was designed to compensate for the limitation that Lys could only act on Gram-positive bacteria, and the stability of the emulsion was improved using ultrasonic treatment. The optimal amounts among OVA, Lys and OEO were found to be the mass ratio of 1:1 (Lys to OVA) and 20% (w/w) OEO. The ultrasonic treatment at the power of 200, 400, 600, and 800 W and time length of 10 min improved the stability of emulsion, in which the surface tension was below 6.04 mN/m and the Turbiscan stability index (TSI) did not exceed 10. The multiple light scattering showed that sonicated emulsions were less prone to delamination; salt stability and pH stability of emulsions were improved, CLSM image showed emulsion as oil-in-water type. In the meantime, the particles of the emulsions were found to become smaller and more uniform with ultrasonic treatment. The best dispersion and stability of the emulsion were both achieved at 600 W with a zeta potential of 7.7 mV, the smallest particle size and the most uniform particle distribution.
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Affiliation(s)
- Mengzhen Zhong
- Engineering Research Center of Bio-process, Ministry of Education, Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Lulu Ma
- Engineering Research Center of Bio-process, Ministry of Education, Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Xin Liu
- Engineering Research Center of Bio-process, Ministry of Education, Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Ying Liu
- Engineering Research Center of Bio-process, Ministry of Education, Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Shuaishuai Wei
- Engineering Research Center of Bio-process, Ministry of Education, Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Ying Gao
- Engineering Research Center of Bio-process, Ministry of Education, Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Zhan Wang
- Key Laboratory of Fermentation Engineering, Ministry of Education, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Shang Chu
- Key Laboratory of Fermentation Engineering, Ministry of Education, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Shijian Dong
- Anhui Rongda Food Co., Ltd., Xuancheng 242000, China
| | - Yuping Yang
- Wuhan Institute for Drug and Medical Device Control, Wuhan 430075, China
| | - Sihai Gao
- Department of Cardiothoracic and Vascular Surgery, Tongji Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430030, China.
| | - Shugang Li
- Engineering Research Center of Bio-process, Ministry of Education, Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
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19
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Tao X, Chen C, Li Y, Qin X, Zhang H, Hu Y, Liu Z, Guo X, Liu G. Improving the physicochemical stability of Pickering emulsion stabilized by glycosylated whey protein isolate/cyanidin-3-glucoside to deliver curcumin. Int J Biol Macromol 2023; 229:1-10. [PMID: 36586646 DOI: 10.1016/j.ijbiomac.2022.12.269] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Revised: 12/23/2022] [Accepted: 12/24/2022] [Indexed: 12/29/2022]
Abstract
Protein-polysaccharide-polyphenol delivery systems function as a promising tool to deliver bioactive ingredients aiming to improve their solubility and bioavailability. In this study, whey protein isolate (WPI), short-chain inulin (SCI), and cyanidin-3-glucoside (C3G) were first used to stabilize Pickering emulsions. The physicochemical properties and stability of curcumin encapsulated or not in Pickering emulsions were explored. Results showed that glycosylation and C3G reduced surface and interfacial tension on protein surfaces and inhibited the aggregation of emulsion droplets, thereby reducing the emulsion's particle size. WPI-SCI/C3G stabilized Pickering emulsion had the best stability. The CLSM results showed that the WPI-SCI and WPI-SCI/C3G stabilized emulsions were uniformly dispersed, suggesting that glycosylation and the interaction between protein and C3G enhanced the adsorption capacity of the interfacial protein and improved the stability of the Pickering emulsion. The retention rates of curcumin-loaded WPI-SCI- (67.34 %) and WPI-SCI/C3G- (77.07 %) stabilized Pickering emulsions on day 8 of storage were higher than those in WPI- (33.97 %) and WPI/C3G- (37.02 %) stabilized emulsions, and the degradation half-life was also extended from 7 days to >15 days. These findings provide a theoretical basis for the application of WPI Pickering emulsion and indicate a useful means for the delivery of bioactive components.
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Affiliation(s)
- Xiaoya Tao
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Innovative Development of Food Industry, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, People's Republic of China
| | - Cheng Chen
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, People's Republic of China
| | - Yaochang Li
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, People's Republic of China
| | - Xinguang Qin
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, People's Republic of China
| | - Haizhi Zhang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, People's Republic of China
| | - Yuanyuan Hu
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Innovative Development of Food Industry, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, People's Republic of China
| | - Zhengqi Liu
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Innovative Development of Food Industry, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, People's Republic of China
| | - Xiaoming Guo
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Innovative Development of Food Industry, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, People's Republic of China
| | - Gang Liu
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Innovative Development of Food Industry, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, People's Republic of China; College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, People's Republic of China.
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Ai M, Tian X, Xiao N, Guo S, Chen W, Jiang A. Stabilisation of oil-in-water emulsions under alkaline conditions by egg-white-gel-derived peptides and xanthan gum complexes. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107977] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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21
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Asaithambi N, Singha P, Singh SK. Comparison of the effect of hydrodynamic and acoustic cavitations on functional, rheological and structural properties of egg white proteins. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103166] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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22
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Yellow horn as an alternative source of plant-based protein: The effects of high-intensity ultrasonication treatment on its physicochemical properties and emulsifying properties. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113820] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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23
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Lin D, Sun LC, Chen YL, Liu GM, Miao S, Cao MJ. Peptide/protein hydrolysate and their derivatives: Their role as emulsifying agents for enhancement physical and oxidative stability of emulsions. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.08.012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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24
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Yüceer M, Yıldırım G, Caner C. The Effects of Sonication on the Stability of Eggs during Extended Storage. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15958] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Muhammed Yüceer
- Department of Food Processing Canakkale Onsekiz Mart University, 017020‐Canakkale Turkey
| | - Gözde Yıldırım
- Department of Food Engineering Canakkale Onsekiz Mart University, 017020‐Canakkale Turkey
| | - Cengiz Caner
- Department of Food Engineering Canakkale Onsekiz Mart University, 017020‐Canakkale Turkey
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25
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Zhi Z, Yan L, Li H, Dewettinck K, Van der Meeren P, Liu R, Van Bockstaele F. A combined approach for modifying pea protein isolate to greatly improve its solubility and emulsifying stability. Food Chem 2022; 380:131832. [PMID: 35144133 DOI: 10.1016/j.foodchem.2021.131832] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2021] [Revised: 12/03/2021] [Accepted: 12/06/2021] [Indexed: 01/01/2023]
Abstract
Pea protein-based delivery systems have drawn much attention in the food and pharmaceutical fields in recent years. However, its broad application faces great limitations because of the low solubility. Here, we present a novel and effective approach to overcome this difficulty and enhance the techno-functional characteristics, especially emulsifying stability, of the pea protein isolate (PPI). By combining pH-shifting with ultrasound and heating (PUH), we concluded that the solubility of PPI greatly increased from 29.5 % to 90.4 %, whereas its surface hydrophobicity increased from 1098 to 3706. This was accompanied by the changes of PPI structure, as shown by circular dichroism and scanning electron microscopy. In addition, the modified PPI was applied to stabilize sunflower oil-in-water emulsions. The droplet size of the emulsion with PUHP was reduced and its emulsion stability was significantly elevated. Taken together, we propose a novel combined approach to prepare modified PPI with high solubility and emulsion stability. We expect our method will have a wider application in modifying plant proteins and improving their industrial processing.
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Affiliation(s)
- Zijian Zhi
- Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium.
| | - Lei Yan
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Hao Li
- Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium
| | - Koen Dewettinck
- Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium
| | - Rui Liu
- Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China.
| | - Filip Van Bockstaele
- Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium
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26
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Ultrasonication as an emerging technology for processing of animal derived foods: A focus on in vitro protein digestibility. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.04.012] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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27
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Wang R, Zhu X, Zhu L, Li H, Xue J, Yu S, Liu X, Gan S, Xue Q. Multifunctional superwetting positively charged foams for continuous oil/water emulsion separation and removal of hazardous pollutants from water. Sep Purif Technol 2022. [DOI: 10.1016/j.seppur.2022.120683] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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28
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Yu C, Li S, Sun S, Yan H, Zou H. Modification of emulsifying properties of mussel myofibrillar proteins by high-intensity ultrasonication treatment and the stability of O/W emulsion. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.128511] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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29
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Pezeshk S, Rezaei M, Hosseini H, Abdollahi M. Ultrasound-assisted alkaline pH-shift process effects on structural and interfacial properties of proteins isolated from shrimp by-products. FOOD STRUCTURE 2022. [DOI: 10.1016/j.foostr.2022.100273] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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30
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Yu Z, Guo H, Liu C, Wang R, Zhang L, Zhang X, Chen Y. Ultrasound accelerates pickling of reduced-sodium salted duck eggs: an insight into the effect on physicochemical, textural and structural properties. Food Res Int 2022; 156:111318. [DOI: 10.1016/j.foodres.2022.111318] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 04/25/2022] [Accepted: 04/26/2022] [Indexed: 01/08/2023]
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31
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Pan J, Zhang Z, Mintah BK, Xu H, Dabbour M, Cheng Y, Dai C, He R, Ma H. Effects of nonthermal physical processing technologies on functional, structural properties and digestibility of food protein: A review. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14010] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Jiayin Pan
- School of Food and Biological Engineering Jiangsu University Zhenjiang Jiangsu China
- Institute of Food Physical Processing Jiangsu University Zhenjiang Jiangsu China
| | - Zhaoli Zhang
- College of Food Science and Engineering Yangzhou University Yangzhou Jiangsu China
| | | | - Haining Xu
- School of Food and Biological Engineering Jiangsu University Zhenjiang Jiangsu China
- Institute of Food Physical Processing Jiangsu University Zhenjiang Jiangsu China
| | - Mokhtar Dabbour
- Department of Agricultural and Biosystems Engineering Faculty of Agriculture, Benha University Moshtohor Qaluobia Egypt
| | - Yu Cheng
- School of Food and Biological Engineering Jiangsu University Zhenjiang Jiangsu China
- Institute of Food Physical Processing Jiangsu University Zhenjiang Jiangsu China
| | - Chunhua Dai
- School of Food and Biological Engineering Jiangsu University Zhenjiang Jiangsu China
- Institute of Food Physical Processing Jiangsu University Zhenjiang Jiangsu China
| | - Ronghai He
- School of Food and Biological Engineering Jiangsu University Zhenjiang Jiangsu China
- Institute of Food Physical Processing Jiangsu University Zhenjiang Jiangsu China
| | - Haile Ma
- School of Food and Biological Engineering Jiangsu University Zhenjiang Jiangsu China
- Institute of Food Physical Processing Jiangsu University Zhenjiang Jiangsu China
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32
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Wang W, Wang R, Yao J, Luo S, Wang X, Zhang N, Wang L, Zhu X. Effect of ultrasonic power on the emulsion stability of rice bran protein-chlorogenic acid emulsion. ULTRASONICS SONOCHEMISTRY 2022; 84:105959. [PMID: 35247681 PMCID: PMC8897710 DOI: 10.1016/j.ultsonch.2022.105959] [Citation(s) in RCA: 32] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/15/2022] [Revised: 02/18/2022] [Accepted: 02/22/2022] [Indexed: 05/07/2023]
Abstract
In this study, rice bran protein-chlorogenic acid (RBP-CA) emulsion was subjected to an ultrasonic-assisted treatment technique. The encapsulation efficiency and loading capacity of chlorogenic acid (CA), and the morphology, particle size, zeta (ζ)-potential, atomic force microscopy image, viscosity, turbidity, and interfacial protein content of the emulsion under different ultrasonic power were investigated. The results revealed that the emulsion exhibited an encapsulation efficiency and loading capacity of 86.26 ± 0.11% and 17.25 ± 0.06 g/100 g, respectively, at an ultrasonic power of 400 W. In addition, the size of the emulsion droplets decreased and became more evenly distributed. Furthermore, the viscosity of the emulsion decreased significantly, and it exhibited a turbidity and interfacial protein content of 24,758 and9.34 mg/m2, respectively. Next, the storage, oxidation, thermal, and salt ion stabilities of the emulsion were evaluated. The results revealed that the ultrasonic-assisted treatment considerably improved the stability of the emulsion.
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Affiliation(s)
- Weining Wang
- College of Food Engineering, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges/Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province, Harbin University of Commerce, Harbin 150028, China
| | - Ruiying Wang
- School of Computer and Information Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Jing Yao
- School of Computer and Information Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Shunian Luo
- College of Food Engineering, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges/Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province, Harbin University of Commerce, Harbin 150028, China
| | - Xue Wang
- College of Food Engineering, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges/Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province, Harbin University of Commerce, Harbin 150028, China
| | - Na Zhang
- College of Food Engineering, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges/Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province, Harbin University of Commerce, Harbin 150028, China
| | - Liqi Wang
- College of Food Engineering, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges/Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province, Harbin University of Commerce, Harbin 150028, China
- School of Computer and Information Engineering, Harbin University of Commerce, Harbin 150028, China
- Corresponding authors at: College of Food Engineering, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges/Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province, Harbin University of Commerce, Harbin 150028, China.
| | - Xiuqing Zhu
- College of Food Engineering, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges/Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province, Harbin University of Commerce, Harbin 150028, China
- Corresponding authors at: College of Food Engineering, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges/Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province, Harbin University of Commerce, Harbin 150028, China.
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33
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Emulsifying and emulsion stabilizing properties of hydrolysates of high-density lipoprotein from egg yolk. Food Chem 2022; 369:130891. [PMID: 34507089 DOI: 10.1016/j.foodchem.2021.130891] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 07/31/2021] [Accepted: 08/15/2021] [Indexed: 12/13/2022]
Abstract
High-density lipoprotein (HDL) was extracted from hen eggs and enzymatic hydrolysates were formed by neutral protease, trypsin and alkaline protease, which were named as EHN, EHT and EHA, respectively. The solubility of hydrolysates was significantly higher than that of HDL, especially that of EHA significantly increased from 7.69% to 27.54% when it was hydrolyzed for 1.5 h. The emulsifying properties of EHT, EHA and EHN exhibited an increase trend as a function of hydrolysis time and reached the peak values at 3.5, 1.5 and 3.5 h, respectively. This improvement was attributed to the generation of soluble peptides fragments and the exposure of ionizable residues. At different pH, temperatures and ionic strengths, the stability of emulsions stabilized by hydrolysates was higher than that of HDL, especially for emulsions prepared by EHT. These findings might indicate feasible guidance to broaden the application of HDL and enzymatic hydrolysates in emulsions.
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34
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Kaur GJ, Orsat V, Singh A. Application of central composite face centered design for the optimization of multiple-pass ultrasonication with mechanical homogenization (MPUMH) for carrot puree processing. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102944] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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35
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Wang S, Zhou B, Shen Y, Wang Y, Peng Y, Niu L, Yang X, Li S. Effect of ultrasonic pretreatment on the emulsification properties of Clanis Bilineata Tingtauica Mell protein. ULTRASONICS SONOCHEMISTRY 2021; 80:105823. [PMID: 34749046 PMCID: PMC8585653 DOI: 10.1016/j.ultsonch.2021.105823] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/23/2021] [Revised: 10/24/2021] [Accepted: 11/03/2021] [Indexed: 05/10/2023]
Abstract
Clanis Bilineata Tingtauica Mell Protein (CBTMP) is a naturally high-quality insect protein resource, while its poor emulsification has limited its application in food industry. In order to change the present situation, in this research, the ultrasonic pretreatment (0 W, 200 W, 400 W, 600 W, and 800 W) method was used to improve the emulsification properties of CBTMP. Results indicated that ultrasound treatment especially at 400 W could significantly change the particle sizes, further increase the content of sulfhydryl group and surface hydrophobicity. The emulsification properties of emulsions were enhanced (from 4.16 ± 1.07 m2/g to 27.62 ± 2.20 m2/g) by sonicated CBTMP solution. Moreover, the physical stability of the emulsions to salt stress and centrifugation treatment was also promoted. Additionally, rheology revealed that a stronger network was formed at 400 W and all samples exhibited frequency-dependent and amplitude-dependent properties. The experiment demonstrated that ultrasound pretreatment was an effective means to improve the emulsification properties of CBTMP and it could provide a promising perspective for the application of CBTMP in food industry.
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Affiliation(s)
- Shuya Wang
- Key Laboratory of Fermentation Engineering, Ministry of Education, Hubei University of Technology/School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Bin Zhou
- Key Laboratory of Fermentation Engineering, Ministry of Education, Hubei University of Technology/School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Yingbin Shen
- School of Life Sciences, Guangzhou University, Guangzhou 511442, China
| | - Yulin Wang
- School of Life Sciences, Guangzhou University, Guangzhou 511442, China
| | - Yao Peng
- School of Life Sciences, Guangzhou University, Guangzhou 511442, China
| | - Liqiong Niu
- School of Life Sciences, Guangzhou University, Guangzhou 511442, China
| | - Xinquan Yang
- School of Life Sciences, Guangzhou University, Guangzhou 511442, China.
| | - Shugang Li
- Key Laboratory of Fermentation Engineering, Ministry of Education, Hubei University of Technology/School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China; Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
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36
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Effects of different vegetable oils and ultrasonicated quinoa protein nanoparticles on the rheological properties of Pickering emulsion and freeze-thaw stability of emulsion gels. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103350] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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37
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Liu C, Xu Y, Xia W, Jiang Q. Enhancement of storage stability of surimi particles stabilized novel pickering emulsions: Effect of different sequential ultrasonic processes. ULTRASONICS SONOCHEMISTRY 2021; 79:105802. [PMID: 34673341 PMCID: PMC8560627 DOI: 10.1016/j.ultsonch.2021.105802] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/12/2021] [Revised: 10/08/2021] [Accepted: 10/16/2021] [Indexed: 05/05/2023]
Abstract
Preparation of highly stable Pickeringemulsions stabilized by food grade particles especially with low concentrations is of concern. In this study, the effects of two-step emulsification procedure with different sequential ultrasonic processes on the storage stability, droplets size, zeta potential, microstructures as well as the rheological behaviors of surimi particles-stabilized Pickeringemulsions with 0.6 oil-water ratio were investigated. The results showed that the surimi particles based-emulsions prepared by the homogenization-ultrasonic (H-U) or ultrasonic-homogenization (U-H) method both possessed excellent physical stability during 14 days storage. Particularly, the stability index of emulsions all exceeded 99.5% in the U-H groups. The confocal laser scanning microscopy (CLSM) and cryo-scanning electron microscope (cryo-SEM) images provide evidence that more particles attached on the oil-water interfaces and the network structures formed via particle-particle interactions obviously arrested phase separation in H-U and U-H emulsions. Moreover, the Pickering emulsions obtained by two-step method all exhibited higher viscosity and storage modulus values, which were also conducive to the special storage stability of samples. In short, the storage stability of protein based-Pickering emulsions can be enhanced using homogenization-ultrasonic (H-U) or ultrasonic-homogenization (U-H) procedure.
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Affiliation(s)
- Cikun Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China.
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China.
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China
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38
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Carrera Sánchez C, Rodríguez Patino JM. Contribution of the engineering of tailored interfaces to the formulation of novel food colloids. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106838] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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39
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Yang S, Yuan Z, Aweya JJ, Huang S, Deng S, Shi L, Zheng M, Zhang Y, Liu G. Low-intensity ultrasound enhances the antimicrobial activity of neutral peptide TGH2 against Escherichia coli. ULTRASONICS SONOCHEMISTRY 2021; 77:105676. [PMID: 34315058 PMCID: PMC8326391 DOI: 10.1016/j.ultsonch.2021.105676] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 06/27/2021] [Accepted: 07/17/2021] [Indexed: 05/12/2023]
Abstract
In recent years, foodborne diseases caused by Escherichia coli are a major threat to the food industry and consumers. Antimicrobial peptides (AMPs) and ultrasound both have good inhibitory effects on E. coli. In this work, the mechanism of action and synergistic effect of an in silico predicted AMP, designated as TGH2 (AEFLREKLGDKCTDRHV), from the C-terminal sequence of Tegillarca granosa hemoglobin, combined with low-intensity ultrasound was explored. The minimal inhibitory concentration (MIC) of TGH2 on E. coli decreased by 4-fold to 31.25 μg/mL under 0.3 W/cm2 ultrasound treatment, while the time kill curve analysis showed that low-intensity ultrasound combined with peptide TGH2 had an enhanced synergistic bactericidal effect after 0.5 h. The permeability on E. coli cell membrane increased progressively during combined treatment with peptide TGH2 and low-intensity ultrasound, resulting in the leakage of intracellular solutes, as shown by transmission electron microscopy (TEM). Structural analysis using circular dichroism (CD) revealed that peptide TGH2 has an α-helical structure, showing a slight untwisting effect under 0.3 W/cm2 ultrasound treatment for 0.5 h. The findings here provide new insight into the potential application of ultrasound and AMPs combination in food preservation.
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Affiliation(s)
- Shen Yang
- College of Food and Biological Engineering, Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Jimei University, 43 Yindou Road, Xiamen, Fujian 361021, China
| | - Zijin Yuan
- College of Food and Biological Engineering, Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Jimei University, 43 Yindou Road, Xiamen, Fujian 361021, China
| | - Jude Juventus Aweya
- Department of Biology and Guangdong Provincial Key Laboratory of Marine Biotechnology, Shantou University, Shantou, Guangdong 515063, China
| | - Shiying Huang
- College of Food and Biological Engineering, Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Jimei University, 43 Yindou Road, Xiamen, Fujian 361021, China
| | - Shanggui Deng
- College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316000, China
| | - Linfan Shi
- College of Food and Biological Engineering, Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Jimei University, 43 Yindou Road, Xiamen, Fujian 361021, China
| | - Mingjing Zheng
- College of Food and Biological Engineering, Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Jimei University, 43 Yindou Road, Xiamen, Fujian 361021, China
| | - Yueling Zhang
- Department of Biology and Guangdong Provincial Key Laboratory of Marine Biotechnology, Shantou University, Shantou, Guangdong 515063, China.
| | - Guangming Liu
- College of Food and Biological Engineering, Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Jimei University, 43 Yindou Road, Xiamen, Fujian 361021, China.
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40
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Exploration of structure-activity relationship between IgG1 and IgE binding ability and spatial conformation in ovomucoid with pulsed electric field treatment. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110891] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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41
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He W, Xiao N, Zhao Y, Yao Y, Xu M, Du H, Wu N, Tu Y. Effect of polysaccharides on the functional properties of egg white protein: A review. J Food Sci 2021; 86:656-666. [DOI: 10.1111/1750-3841.15651] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2020] [Revised: 01/11/2021] [Accepted: 01/24/2021] [Indexed: 11/28/2022]
Affiliation(s)
- Wen He
- Jiangxi Key Laboratory of Natural Products and Functional Food Jiangxi Agricultural University Nanchang 330045 China
| | - Nanhai Xiao
- 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
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang 330047 China
| | - Yao Yao
- 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
| | - Huaying Du
- 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
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Products and Functional Food Jiangxi Agricultural University Nanchang 330045 China
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