Article
Chemistry, Applied
Ziteng Lian, Sai Yang, Peilong Liao, Shicheng Dai, Xiaohong Tong, Tian Tian, Huan Wang, Lianzhou Jiang
Summary: This study investigates the impact of succinylated modification on the emulsifying and oil-water interfacial properties of soy protein isolate (SPI) and analyzes the structure-effect mechanism between emulsifying properties and interfacial protein conformational flexibility. The results showed that succinylation improved the stability of the emulsion, enhanced interfacial protein adsorption, and reduced interfacial tension.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Physical
Chun Hu, Hanguo Xiong
Summary: This study investigated the relationship among the structure, interface adsorption, and emulsifying properties of potato protein isolate (PPI) modified by chitosan (CS). The results revealed that the addition of CS improved the hydrophilicity of PPI, reduced the interfacial tension, and enhanced the emulsifying stability.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
(2022)
Article
Biochemistry & Molecular Biology
Qian Shen, Wei Zheng, Fei Han, Jun Dai, Rong Song, Jing Li, Yan Li, Bin Li, Yijie Chen
Summary: This study investigated the oil-water interfacial behavior between pea protein isolate (PPI) and phospholipid (PL). The results showed that vicilin (7S) could be preferentially displaced by PL, while legumin (11S) had higher interfacial affinity to prevent interfacial displacement. It provides insights into the interaction and competitive adsorption between plant proteins and low-molecular-weight surfactants, which can contribute to the development of stable plant protein-based emulsion beverages.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Engineering, Chemical
Tongtong Zhang, Qingrui Peng, Yongmei Xia, Yandong Zhang, Khaing zar Myint, Jing Wu
Summary: The study found that the surface activities of steviol glycosides are related to their structure, and a mixture with soy protein isolate can reduce interfacial tension and enhance stability, especially rebaudioside A showed better tolerance to temperature, pH, and electrolytes. The binding of steviol glycosides and soy protein isolate mainly occurred by Van der Waals force and hydrogen bond, contributing to the potential application in food formulations.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Chemistry, Applied
Lei Sha, Aeneas O. Koosis, Qingling Wang, Alma D. True, Youling L. Xiong
Summary: High-intensity ultrasound treatment significantly improved the solubility, hydrophobicity, and particle size of pea protein isolate, leading to enhanced protein adsorption at the oil-water interface and improved emulsifying properties. The multilayer structure formed by PPIUS contributed to the physical stability of emulsions, making them less susceptible to lipid oxidation during storage compared to control protein.
Article
Chemistry, Applied
Jiaming Zhang, Yangyang Jia, Wenjin Wu, Yingying Zhang, Ping Chen, Xiaofang Li, Xuetuan Wei, Chunmei Li, Kaikai Li
Summary: This study used multi-spectroscopic and molecular docking techniques to investigate the interaction mechanisms between hemin and soy protein isolate (SPI), as well as the influence of hemin on the emulsification properties of SPI. The results showed that hemin statically quenched the fluorescence of SPI, resulting in conformation changes and reduced hydrophobicity. Additionally, the emulsifying properties of SPI were enhanced by hemin. This work enhances our understanding of the interactions between SPI and hemin and provides a theoretical basis for the application of heme in plant-based meat analogues.
Article
Food Science & Technology
Chunjun Yan, Zheng Zhou
Summary: The low solubility and poor emulsifying properties of walnut protein isolate (WPI) were greatly improved through extraction and phosphorylation with sodium trimetaphosphate (STMP), resulting in phosphorylated WPI (P-WPI) with higher α-helical content and improved emulsion stability.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Jun Liu, Ze Yu, Wenru Xie, Lu Yang, Mingyun Zhang, Chunqiang Li, Jun-hua Shao
Summary: The effects of protein oxidation on the emulsion gel properties of myofibrillar protein (MP) were investigated. The results showed that emulsifying activity and stability increased with elevated H2O2 concentrations, but gel strength and water holding capacity first increased and then decreased. Tetrasodium pyrophosphate (TSPP) and soybean protein isolate (SPI) further reinforced the effects of oxidation. The study provides a theoretical basis for reducing protein oxidation damage on meat product quality.
Article
Biochemistry & Molecular Biology
Sirui Feng, Suyun Zhang, Minghao Jiang, Feng Liu, Kexian Chen, Yue Zhang
Summary: The impact of dry-heating and wet-heating glycation methods on the rheological and emulsifying properties of a binary system made by soy protein isolate (SPI)-gum Arabic (GA) was studied. Dry-heating conjugates showed higher viscosity and more elastic characteristics. Emulsions stabilized by dry-heating conjugates showed lower zeta-potential value and higher emulsifying ability and stability.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Wang Yu, Haiyan Zhong, Xuezhi Fang, Menghao Du
Summary: This study aimed to assess the effects of industrial-scale oil-pressing techniques and organic solvent extraction on the physicochemical properties and antioxidant activities of protein isolates derived from Camellia seed cakes. The results showed that extrusion altered the structure of proteins and reduced the particle size, leading to stronger antioxidant activities. This research presents the potential for further applications of camellia seed cake protein in the food industries.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Yigang Ma, Jian Zhang, Jinmeng He, Yingjie Xu, Xiaobing Guo
Summary: This study investigated the effects of different homogenization pressures and cycles on the physicochemical and functional properties of chickpea protein. The results showed that high-pressure homogenization treatment increased the surface hydrophobicity and decreased the total sulfhydryl content of chickpea protein. The solubility, foaming, and emulsifying properties of chickpea protein were enhanced by HPH treatment, and the emulsions prepared showed better stability capacity.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Qian Shen, Hongmin Dai, Luming Wen, Wei Zheng, Beixi Li, Jun Dai, Bin Li, Yijie Chen
Summary: The effects of pH-shifting treatments on the emulsifying properties of rice protein isolates (RPI) were investigated in this study. The results showed that the emulsion stabilized by alkaline pH-shifting treated RPI had smaller particle size compared to that stabilized by acid pH-shifting treated RPI. The alkaline treatment promoted protein rearrangement and the formation of an interface film with a higher rate of protein penetration and rearrangement.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Zengqing Li, Jun Xi, Haiming Chen, Weijun Chen, Wenxue Chen, Qiuping Zhong, Ming Zhang
Summary: The present study investigated the effect of glycosylation with different sources of pectin on the properties of coconut protein isolate. The results showed that glycosylation significantly improved the solubility, surface properties, and emulsifying activity of the protein isolate. Citrus pectin and sugar beet pectin had the most significant effects.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Chemistry, Applied
Zonghui Tang, Yuting Tao, Qiuye Huang, Yousheng Huang, Jun Huang, Yisu Wu, Xinyu Jing, Tao Yang, Xueling Li, Jin Liang, Yue Sun
Summary: In this study, pectin and pea protein isolate were used to create complexes as a novel delivery system for pterostilbene. The particle size and zeta potential of the complex were 119.41 ± 5.68 nm and -23.26 ± 0.61 mV, respectively, when the mass ratio of pectin to pea protein isolate was 0.5. The encapsulation efficiency of pterostilbene was 90.92 ± 2.08%. The complex exhibited improved photochemical stability and demonstrated spontaneous binding mostly driven by hydrophobic interactions between the pea protein and pterostilbene. The emulsification activity and stability of the pea protein were significantly improved after complexation with pectin and pterostilbene, making the complex a promising functional emulsification material for liquid and semi-liquid food and health products.
Article
Food Science & Technology
Yuqin Jiang, Zhaojun Wang, Zhiyong He, Maomao Zeng, Fang Qin, Jie Chen
Summary: The study investigated the effects of heat-induced SPI aggregation on enzymatic deamidation by PG and the emulsifying properties of deamidated products. Preheating treatment influenced the PG deamidation reaction and emulsifying properties of the products, with different temperatures showing varying effects on the reactions. Overall, preheating impacted both the deamidation process and emulsifying activity of the products.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)