Effect of electrochemical treatment on the formation and characteristics of induced soybean milk gel

In vitro protein digestibility of different soy-based products: effects of microstructure, physico-chemical properties and protein aggregation

This study investigates the effects of protein structure and food microstructure on the in vitro protein gastrointestinal digestibility of different soy-based products, such as soy drink, reconstituted soy drink powder, firm tofu, and yuba. The results of the chemical cross-linking analysis showed that hydrogen bonds and hydrophobic interactions were the main forces driving protein aggregation in (reconstituted) soy drink powder and firm tofu, whereas disulphide bonds were significantly more important for soy drink and yuba. The β-sheet content of soy drink (36.5%) was lower than that of yuba (43.3%), but significantly higher than those of soy drink powder (23.2%) and firm tofu (29.8%). The in vitro protein digestibility decreased in the order of firm tofu > reconstituted soy drink powder > yuba > soy drink. Principal component analysis showed that protein gastrointestinal digestibility was positively correlated with the surface SH content and soluble protein content released by SDS + urea (SB-SA) but negatively correlated with the disulphide bonds and β-sheet content for the four soybean products.

Metolachlor adsorption using walnut shell biochar modified by soil minerals

The removal of pesticide residues in soil is a research hotspot. The metolachlor (MET) adsorption by walnut shell biochar (BC) modified with montmorillonite (MBC), illite (IBC), and kaolinite (KBC), as well as the original BC (OBC) was investigated. The characteristics of samples were studied by scanning electron microscopy and mapping analysis, Fourier transform infrared spectroscopy, X-ray diffraction, thermogravimetry, and chemical stability analysis. The effects of the dosage, ionic strength, and pH, and determined the adsorption kinetics and isotherms for MET with the BCs were analyzed. In addition, response surface methodology regression model analysis was conducted and the adsorption mechanisms were investigated. The results showed that the thermal stability and chemical stability of MBC, IBC, and KBC were higher than those of OBC, and MBC had the greatest stability. The MET adsorption rates of OBC, MBC, IBC, and KBC were 62.15%, 92.47%, 87.97%, and 83.31%, respectively. The kinetic fitting results and adsorption mechanisms showed that the modification of BC with minerals enhanced the physical adsorption of MET. The maximum MET adsorption capacities by OBC, MBC, IBC, and KBC were 39.68 mg g^-1, 68.49 mg g^-1, 65.79 mg g^-1, and 65.36 mg g^-1, respectively. Hydrogen bonds, π-π bonds, coordination bonds, and hydrophobic interactions were the key adsorption mechanisms. Therefore, the mineral-modified BCs were characterized by high adsorption rates and stability. This approach can make BC more efficient, with higher performance as a low cost soil amendment.

Effect of ultrasound on the glycosylation reaction of pea protein isolate-arabinose: Structure and emulsifying properties

This study investigated the effects of different ultrasonic power and ultrasonic time on the structure and emulsifying properties of pea protein isolate (PPI)-arabinose conjugates. An examination of the absorbance and color development of PPI-d-arabinose (Ara) conjugates found that compared with traditional heating, the degree of glycosylation of protein reached the maximum when the ultrasonic treatment power was 150 and the treatment time was 30 min. Structural analysis revealed that the content of disordered structures (β-turn and random coil) of the protein conjugates increased, the maximum emission wavelength of the fluorescence spectrum was red-shifted, and the UV second-order derivative values decreased. The protein structure unfolded, exposing more hydrophobic groups on the molecular surface. Ultrasonic treatment improved the emulsification of protein conjugates. The emulsifying activity index (EAI) increased to 19.7 and 19.3 m²/g, and the emulsifying stability index (ESI) also increased. The contact angle and zeta potential also demonstrate that ultrasonic power has a positive effect on emulsion stability. Based on examining the thermal stability of the emulsion, the ultrasonic treatment increased the thermal denaturation resistance of the protein. This result confirms that mild sonication can increase the degree of glycosylation reaction and improve the emulsification properties of protein-Ara conjugates, providing a theoretical basis for developing foods with excellent emulsification properties.