The non-covalent and covalent interactions of whey proteins and saccharides: influencing factor and utilization in food

During the application of Whey proteins (WPs), they often have complex interactions with saccharides (Ss), another important biopolymer in food substrate. The texture and sensory qualities of foods containing WPs and Ss are largely influenced by the interactions of WPs-Ss. Moreover, the combination of WPs and Ss is possible to produce many excellent functional properties including emulsifying properties and thermal stability. However, the interactions between WPs-Ss are complex and susceptible to some processing conditions. In addition, with different interaction ways, they can be applied in different fields. Therefore, the non-covalent interaction mechanisms between WPs-Ss are firstly summarized in detail, including electrostatic interaction, hydrogen bond, hydrophobic interaction, van der Waals force. Furthermore, the existence modes of WPs-Ss are introduced, including complex coacervates, soluble complexes, segregation, and co-solubility. The covalent interactions of WPs-Ss in food applications are often formed by Maillard reaction (dry or wet heat reaction) and occasionally through enzyme induction. Then, two common influencing factors, pH and temperature, on non-covalent/covalent bonds are introduced. Finally, the applications of WPs-Ss complexes and conjugations in improving WP stability, delivery system, and emulsification are described. This review can improve our understanding of the interactions between WPs-Ss and further promote their wider application.

Synthesis of Ni/Y2O3 Nanocomposite through USP and Lyophilisation for Possible Use as Coating

The Ni/Y2O3 catalyst showed high catalytic activity. Based on this, the aim of this study was to create Ni/Y2O3 nanocomposites powder with two innovative technologies, Ultrasonic Spray Pyrolysis (USP) and lyophilisation. In the USP process, thermal decomposition of the generated aerosols in an N2/H2 reduction atmosphere caused a complete decomposition of the nickel (II) nitrate to elemental Ni, which became trapped on the formed Y2O3 nanoparticles. The Ni/Y2O3 nanocomposite particles were captured via gas washing in an aqueous solution of polyvinylpyrrolidone (PVP) in collection bottles. PVP was chosen for its ability to stabilise nano-suspensions and as an effective cryoprotectant. Consequently, there was no loss or agglomeration of Ni/Y2O3 nanocomposite material during the lyophilisation process. The Ni/Y2O3 nanocomposite powder was analysed using ICP-MS, SEM-EDX, and XPS, which showed the impact of different precursor concentrations on the final Ni/Y2O3 nanocomposite particle composition. In a final step, highly concentrated Ni/Y2O3 nanocomposite ink (Ni/Y2O3 > 0.140 g/mL) and test coatings from this ink were prepared by applying them on a white matte photo paper sheet. The reflection curve of the prepared Ni/Y2O3 nanocomposite coating showed a local maximum at 440 nm with a value of 39% reflection. Given that Ni is located on the surface of the Ni/Y2O3 nanocomposite in the elemental state and according to the identified properties, tests of the catalytic properties of this coating will be performed in the future.