Article
Chemistry, Applied
Afsaneh Taheri, Mahdi Kashaninejad, Ali Mohammad Tamaddon, Seid Mahdi Jafari
Summary: Protein-polysaccharide complexes showed amended techno-functional characteristics when stabilizing oil-in-water emulsions. Interfacial rheological characteristics were associated with adsorbed layers' properties and emulsion stability. The use of CSM-Blg-Ca resulted in stable emulsions resistant to creaming and phase separation.
CARBOHYDRATE POLYMERS
(2021)
Article
Chemistry, Applied
Jiaqi Su, Qing Guo, Shufang Yang, Hao Li, Like Mao, Yanxiang Gao, Fang Yuan
Summary: In this study, beta-lactoglobulin-based composite nanoparticles with desirable properties were fabricated via electrostatic deposition for use as Pickering stabilizers. The adsorbed PGA molecules effectively hindered the denaturation of beta-lactoglobulin nanoparticles at the oil/water interface, contributing to the stability of the emulsion gels. Results indicate the potential of utilizing soft protein-based particles as particulate emulsifiers for designing Pickering emulsions.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Tianxing Wang, Lulu Zhang, Ling Chen, Xiaoxi Li
Summary: In this study, an oxidized starch/beta-lactoglobulin complex colloidal particle was designed using a dual-channel microfluidic chip for the stabilization of astaxanthin emulsion. The effects of mixing ratio, pH, and degree of substitution of oxidized starch on the formation of the complex particles were investigated, and the optimal conditions were determined. Astaxanthin-loaded oil-in-water emulsions were successfully prepared using the optimal agent, and the obtained emulsions showed controlled-release and excellent stability.
Article
Chemistry, Applied
Valerij Y. Grinberg, Tatiana V. Burova, Natalia V. Grinberg, Vladimir E. Tikhonov, Alexander S. Dubovik, Victor N. Orlov, Irina G. Plashchina, Anatolii I. Usov, Alexei R. Khokhlov
Summary: The complex formation and protein-polysaccharide interactions in the beta-lactoglobulin-oligochitosan system were studied under different pH conditions using ITC, DSC, and DLS. The results showed the formation of a complex between beta-lactoglobulin and oligochitosan at pH 5.5 and 6.0. At pH 3.0, where both the protein and polysaccharide are positively charged, the denaturation parameters of beta-lactoglobulin remained the same regardless of the presence of the polysaccharide.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Weikai Chen, Chen Chao, Jinglin Yu, Les Copeland, Shuo Wang, Shujun Wang
Summary: Increasing the concentration of beta-lactoglobulin (β-LG) from 25 to 200 mg was found to increase the amount of ternary starch-LA-β-LG complexes formed. However, there was little difference in the amounts of the ternary complexes formed when the amount of β-LG was between 25-150 mg. Prior interaction between β-LG and lauric acid (LA) did not significantly impact the formation of ternary starch-LA-β-LG complexes.
Article
Chemistry, Applied
Alexander S. S. Dubovik, Irina G. G. Plashchina, Anatolii I. I. Usov, Valerij Y. Y. Grinberg, Tatiana V. Burova, Natalia V. Grinberga
Summary: The interaction between beta-lactoglobulin (BLG) and a sulfated polysaccharide isolated from the brown alga Fucus vesiculosus (fucoidan, FVF) was investigated. The formation of FVF-BLG complexes was observed over a certain pH range, leading to a decrease in the conformational stability of BLG and changes in its oligomeric state. Binding constants were calculated at different pH values. The study also found that the binding of BLG to FVF did not disrupt the hydrophobic core of the protein.
FOOD HYDROCOLLOIDS
(2022)
Article
Engineering, Chemical
Jasmin Reiner, Marian Schwenkschuster, Leon Harnisch, Volker Gaukel, Heike Petra Karbstein
Summary: Many applications in the life science and food industries require (semi-)crystalline oil-in-water dispersions. This study focuses on the impact of the co-existence of beta-lactoglobulin (beta-lg) and phospholipids (PLs) low molecular weight emulsifiers (LMWEs) on the solid fat content (SFC) of triglyceride (TAG) droplets. The results show that a suitable mixture of protein and emulsifiers can achieve specific product properties.
Article
Food Science & Technology
Vera Lavelli, Jolanta Sereikaite
Summary: This article primarily discusses the development of nano- and micro-structures for the encapsulation of β-carotene, and their role in improving its bioavailability and stability. The results show that these structures can provide better protection for β-carotene compared to natural matrices, and the use of materials with antioxidant activity can further increase its stability.
Article
Chemistry, Applied
Tatiana Burova, Natalia Grinberg, Alexander S. Dubovik, Irina G. Plashchina, Anatoly Usov, Valerij Y. Grinberg
Summary: The interactions between beta-lactoglobulin (BLG) and dextran sulfate (DS) were studied, revealing changes in conformational stability and oligomer structure of BLG in complex formation under different solution conditions. Experimental data on thermodynamic parameters at various pH and salt concentrations were used to analyze binding curves and propose mechanisms for these changes.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Bin Niu, Chen Chao, Jingjing Cai, Jinglin Yu, Shuo Wang, Shujun Wang
Summary: The study found that increasing the cooling rate and complexing temperature both facilitate the formation of complexes between wheat starch, lauric acid, and beta-lactoglobulin. Higher cooling rate results in more complexes with lower thermal transition temperatures, while higher complexing temperature leads to the formation of more complexes with higher thermal transition temperatures.
CARBOHYDRATE POLYMERS
(2021)
Article
Multidisciplinary Sciences
Dan Xu, Jiangtao Zhou, Wei Long Soon, Ines Kutzli, Adrian Moliere, Sabine Diedrich, Milad Radiom, Stephan Handschin, Bing Li, Lin Li, Shana J. Sturla, Collin Y. Ewald, Raffaele Mezzenga
Summary: Food protein amyloid fibrils have superior properties but due to safety concerns, have not yet been used in foods. In-vitro and in-vivo studies here show that upon digestion they are safe and can be used as potential ingredients for human nutrition.
NATURE COMMUNICATIONS
(2023)
Article
Chemistry, Applied
Liangtao Lv, Xin Qu, Ni Yang, Ishfaq Ahmed
Summary: Acrolein treatment can induce structural changes in β-lactoglobulin (BLG) leading to aggregation, which decreases IgE binding capacity and the release of mediators and cytokines in cells. This results in lower allergenicity in mice as shown by decreased levels of BLG-specific antibodies and release of histamine and mMCP-1. These findings suggest that acrolein-induced BLG aggregation may reduce the allergenicity of BLG in milk.
Article
Acoustics
Jiayuan Liu, Gongshuai Song, Like Zhou, Yawen Yuan, Danli Wang, Tinglan Yuan, Ling Li, Guanghua He, Gongnian Xiao, Feng Chen, Jinyan Gong
Summary: The beta-lactoglobulin-chlorogenic acid (LG-CA) conjugate was formed using ultrasonication, redox-pair method, and their combination. The conjugate formation was confirmed through SDS-PAGE and showed changes in the secondary structure of LG-CA conjugate using FTIR and CD. Both ultrasonic treatment and its combination with redox-pair method significantly improved the antioxidant properties of LG.
ULTRASONICS SONOCHEMISTRY
(2023)
Article
Food Science & Technology
Franziska Kurz, Vera Reitberger, Claudia Hengst, Christine Bilke-Krause, Ulrich Kulozik, Jannika Dombrowski
Summary: Protein adsorption at both air/water and oil/water interfaces is mainly influenced by zeta potential, independent of particle size. Foam stability is negatively correlated with disulfide cross-linking, while emulsion stability shows a positive correlation with disulfide cross-linking, especially for larger particles. Foam and emulsion stability are not linked to the same particle properties, and explanatory approaches cannot be used interchangeably.
Article
Chemistry, Multidisciplinary
Lijian Zhan, Tonghui Jin, Jiangtao Zhou, Wei Xu, Yunfei Chen, Raffaele Mezzenga
Summary: This study introduces a methodology for noninvasive detection of neurodegenerative diseases by probing the polymorphism of amyloid fibrils using synthetic nanopores. By statistically analyzing translocation events, the structure of hydrated amyloid fibrils can be determined, and abnormal conformations can be detected using ionic current signals. This approach shows potential for rapid diagnosis of early pathological amyloidosis.
Article
Agriculture, Multidisciplinary
Fardin Tamjidi, Mohammad Shahedi, Jaleh Varshosaz, Ali Nasirpour
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2018)
Article
Chemistry, Applied
Safoura Ahmadzadeh, Ali Nasirpour, Maryam Beygy Harchegani, Nasser Hamdami, Javad Keramat
CARBOHYDRATE POLYMERS
(2018)
Article
Chemistry, Applied
Sima Saeidy, Ali Nasirpour, Javad Keramat, Jacques Desbrieres, Didier Le Cerf, Guillaume Pierre, Cedric Delattre, Celine Laroche, Helene De Baynast, Alina-Violeta Ursu, Alain Marcati, Gholamreza Djelveh, Philippe Michaud
CARBOHYDRATE POLYMERS
(2018)
Article
Chemistry, Applied
Safoura Pirestani, Ali Nasirpour, Javad Keramat, Stephane Desobry, Jordane Jasniewski
FOOD HYDROCOLLOIDS
(2018)
Article
Biochemistry & Molecular Biology
Mina Sobhaninia, Ali Nasirpour, Mohammad Shahedi, Abdolkhalegh Golkar, Stephane Desobry
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2018)
Article
Biochemistry & Molecular Biology
Sima Saeidy, Ali Nasirpour, Gholamreza Djelveh, Alina-Violeta Ursu, Alain Marcati, Christine Gardarin, Celine Laroche, Cedric Delattre, Guillaume Pierre, Javad Keramat, Philippe Michaud
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2018)
Article
Food Science & Technology
Sayede Fateme Ahmadi, Ali Nasirpour, Sayed Amir H. Goli, Esmaeil Riahi
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
(2018)
Article
Chemistry, Physical
Sima Saeidy, Ali Nasirpour, Gholamreza Djelveh, Alina-Violeta Ursu, Cedric Delattre, Guillaume Pierre, Philippe Michaud
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
(2019)
Article
Chemistry, Applied
Ali Mirzaei-Mohkam, Farhad Garavand, Danial Dehnad, Javad Keramat, Ali Nasirpour
PROGRESS IN ORGANIC COATINGS
(2019)
Article
Food Science & Technology
Forough Hasibi, Ali Nasirpour, Jaleh Varshosaz, Pablo Garcia-Manrique, Maria Carmen Blanco-Lopez, Gemma Gutierrez, Maria Matos
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
(2020)
Article
Chemistry, Applied
Rezvan Azizi, Edoardo Capuano, Ali Nasirpour, Nicoletta Pellegrini, Mohammad-Taghi Golmakani, Seyed Mohammad Hashem Hosseini, Asgar Farahnaky
FOOD HYDROCOLLOIDS
(2019)
Article
Chemistry, Applied
Ali Mirzaei-Mohkam, Farhad Garavand, Danial Dehnad, Javad Keramat, Ali Nasirpour
PROGRESS IN ORGANIC COATINGS
(2020)
Article
Materials Science, Paper & Wood
Maryam Beygy Harchegani, Ali Nasirpour, Safoura Ahmadzadeh, Javad Keramat, Nasser Hamdami
CELLULOSE CHEMISTRY AND TECHNOLOGY
(2019)
Article
Materials Science, Biomaterials
Atefe Rezaei, Ali Nasirpour
Article
Food Science & Technology
Behnaz Naderi, Javad Keramat, Ali Nasirpour, Mehrnaz Aminifar
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2020)
