Article
Chemistry, Applied
Guanqun Ma, Chenyu Tang, Xiangjun Sun, Jianhua Zhang
Summary: This study investigated the interaction mechanism between beta-casein and five types of oligomeric proanthocyanidins, revealing that their binding is mainly induced by hydrophobic interactions, van der Waals forces, and hydrogen bindings. Additionally, the interaction between proanthocyanidins and beta-casein did not significantly affect the digestion of beta-casein, but increased the recovery rate of specific proanthocyanidins.
FOOD HYDROCOLLOIDS
(2021)
Article
Biophysics
Fanhua Kong, Yuejia An, Lu Jiang, Jinlong Tian, Mei Yang, Mohan Li, Zhenghan Zhang, Boyuan Guan, Yan Zheng, Xiqing Yue
Summary: The study showed that xylitol interacts with alpha-casein and kappa-casein by static quenching, with different binding affinities at different temperatures. Van der Waals forces, hydrogen bonding, and protonation were identified as key forces in the interactions, while xylitol also altered the polarity of the protein microenvironment and changed its secondary structure. The molecular docking results indicated that xylitol had distinct binding sites on alpha-casein and kappa-casein, involving multiple amino acids in the binding processes.
COLLOIDS AND SURFACES B-BIOINTERFACES
(2021)
Article
Food Science & Technology
Lin Chen, Nan Chen, Qiang He, Qun Sun, Mai-Rui Gao, Wei-Cai Zeng
Summary: The effects of different phenolic compounds on the interfacial behavior of casein were investigated, and the mechanism of action was further explored. Phenolic compounds were found to bind and form complexes with casein, improving its emulsifying and foaming stabilities. The structure characteristics of phenolic compounds significantly influenced their interactions with casein and its interfacial behavior.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Chemistry, Applied
Shengxiang Gong, Chengyu Yang, Jianhua Zhang, Ying Yu, Xinzhe Gu, Wenhui Li, Zhengwu Wang
Summary: Investigating the interaction mechanism of casein and whey protein with anthocyanins from purple potato flour revealed that casein had a stronger binding affinity with anthocyanins, the binding was spontaneous, and it affected the conformational structures of the proteins.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Guoxiu Zhao, Lijie Zhu, Peng Yin, Jun Liu, Yueying Pan, Shengnan Wang, Lina Yang, Tao Ma, He Liu, Xiuying Liu
Summary: The study demonstrated interactions between soyasaponin and proteins, primarily mediated by hydrogen bonds, which changed the protein structure and microenvironment. These findings provide theoretical fundamentals for potential applications of composite systems as surfactants in the food industry.
Article
Food Science & Technology
Qun Zhang, Wei Fan, Yan Shi, Zongcai Tu, Yueming Hu, Jing Zhang
Summary: This study investigated the interaction between whey protein isolate/soy protein isolate and sucrose esters during spray drying microencapsulation. The results showed that sucrose esters induced conformational changes in the proteins and formed protein-sucrose ester complexes. Increasing the sucrose ester ratio decreased the particle sizes of the complexes. Molecular docking simulations revealed hydrogen bonds, salt bridges, and hydrophobic interactions between the proteins and sucrose esters.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Physical
Xiangrong Li, Hanxiao Duan, Zhizhi Song, Ruonan Xu
Summary: Flavonoids have moderate affinity with fibrinogen and interact with fibrinogen through hydrophobic interaction, electrostatic force, and hydrogen bonds. Flavonoids can induce changes in the structure of fibrinogen and weaken its alpha-helix structure.
JOURNAL OF MOLECULAR STRUCTURE
(2022)
Article
Chemistry, Applied
Zhi-Wei Liu, Ying-Xue Zhou, Lang-Hong Wang, Zhang Ye, Lian-Jie Liu, Jun-Hu Cheng, Feng Wang, Alaa El-Din Bekhit, Rana Muhammad Aadil
Summary: This study investigated the interaction mechanism between astaxanthin and beta-lactoglobulin nanodispersions, finding that hydrophobic interactions played a dominant role. The resultant nanodispersions showed changes in the properties of beta-lactoglobulin and enhanced antioxidant activity of astaxanthin. The molecular docking investigation revealed the potential for improved functionality in dairy products by incorporating astaxanthin.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Jia Xu, Yi Huang, Yang Wei, Xinchu Weng, Xinlin Wei
Summary: The interaction mechanism between whey proteins and theaflavin (TF1) in black tea was analyzed. TF1 showed static quenching mechanism with bovine serum albumin (BSA), beta-lactoglobulin (beta-Lg), and alpha-lactoalbumin (alpha-La), as revealed by fluorescence and ultraviolet-visible absorption spectroscopy. TF1 also altered the secondary structure of these proteins, as observed in circular dichroism experiments. Molecular docking simulations indicated that hydrogen bonding and hydrophobic interaction played dominant roles in the interaction between TF1 and BSA/beta-Lg/alpha-La, with binding energies of -10.1 kcal mol(-1), -8.4 kcal mol(-1), and -10.4 kcal mol(-1), respectively.
Article
Food Science & Technology
Zhisheng Zhou, Miao Zhu, Guowen Zhang, Xing Hu, Junhui Pan
Summary: The study found that the interaction of 5-HMF with beta-casein leads to partial unfolding of beta-casein conformation, resulting in increased surface hydrophobicity and emulsifiability, decreased emulsification stability, and reduced solubility of beta-casein.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Xin Qi, Duoxia Xu, Jinjin Zhu, Shaojia Wang, Jingwei Peng, Wei Gao, Yanping Cao
Summary: The interaction between lutein dipalmitate and BSA was found to be static with a binding stoichiometry of 1:1. Thermodynamic study and molecular docking confirmed that lutein dipalmitate spontaneously bound to BSA through hydrogen bonds, van der Waals forces, and hydrophobic interactions. The addition of lutein dipalmitate led to a decrease in the alpha-helix content of BSA, as observed through CD analysis.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Ziqi Guo, Yuqi Huang, Jian Huang, Shuyi Li, Zhenzhou Zhu, Qianchun Deng, Shuiyuan Cheng
Summary: The interaction between grape skin anthocyanin extract and gliadin was investigated, and it was found that anthocyanins could effectively form complexes with gliadin and change its conformational properties.
Article
Chemistry, Physical
Rong-Juan Zhang, Song-Bo Kou, Lu Hu, Li Li, Jie-Hua Shi, Shao-Liang Jiang
Summary: In this study, the interaction between Baricitinib (BRT) and bovine serum albumin (BSA) was investigated. The results showed a weak binding between BRT and BSA, with van der Waals forces and hydrogen bonds playing a critical role in the complexation process. The findings provide important insights for evaluating the pharmacological characteristics of BRT and designing new drugs.
JOURNAL OF MOLECULAR LIQUIDS
(2022)
Article
Agriculture, Multidisciplinary
Mengchen Xu, Zhaohao Cui, Yihua Xiao, Changqing Liu, Rutao Liu, Wansong Zong
Summary: The study found that DHA-S interacted with HSA, leading to alterations in HSA structure and function. DHA-S enhanced the hydrophobicity of the microenvironment of HSA by changing the tight structure of the hydrophobic subdomain IIA where tryptophan was located.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Spectroscopy
Tancong Liao, Yuai Zhang, Xiaojian Huang, Zheng Jiang, Xun Tuo
Summary: Sulfonamides like sulfametoxydiazine (SMD) and sulfamonomethoxine (SMM) were found to bind to human serum albumin (HSA) through hydrogen bonding and van der Waals forces, with SMD showing stronger binding affinity than SMM. The interaction induced conformational changes in HSA, particularly affecting the alpha-helix content, and specific amino acid residues in HSA were identified as key players in the binding process of sulfonamides. Results suggest that hydrogen bonds play a crucial role in the binding affinity between sulfa drugs and HSA, with combined use of SMD and SMM leading to significant variations in binding constants.
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
(2021)
Article
Chemistry, Applied
Deepika Sharma, Gregory R. Ziegler, Federico M. Harte
Summary: Fabrication of bead-free nanofibers from pure casein is challenging due to its self-aggregation tendency. In this study, the influence of pH, ethanol content, ionic environment, and casein concentration on the solubility and solution characteristics of casein-based spinning dopes was analyzed. The addition of tetrasodium pyrophosphate (TSPP) reduced bead defects and improved the properties of the nanofibers. The viscosity of the solution depended on the casein concentration, and bead-free nanofibers were obtained at a concentration higher than the entanglement concentration (C-e).
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Smriti Shrestha, Leonie Van't Hag, Victoria Haritos, Sushil Dhital
Summary: This study investigated the pasting properties, structural formation, and molecular changes of mungbean, green lentil, and yellow pea proteins during high moisture extrusion (HME). The results showed that protein composition and conformation played important roles in the structural development and molecular changes during HME.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Shi Liu, Na Sun, Kunyu Ren, Xubin Tan, Lanxin Li, Zhe Wang, Shicheng Dai, Xiaohong Tong, Huan Wang, Lianzhou Jiang
Summary: In this study, self-assembled soy protein nanoparticles (SPN) were successfully prepared and used for encapsulation of lutein, 8-carotene, and curcumin. The encapsulated natural pigments showed improved stability, especially curcumin. This study provides a new approach for extending the use of lipophilic natural edible pigments in food products.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jianming Wang, Ziyun Liu, Kaiwen Zheng, Zhe Yuan, Chen Yang
Summary: By combining with high methoxyl pectin (HMP), the emulsifying properties of oat protein isolate (OPI) were improved. The OPI-HMP complex formed soluble complexes under specific pH conditions, exhibiting excellent emulsifying activity and stability, making it suitable as a delivery system for lipid soluble bioactive compounds in food and biomedical applications.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Zihao Yin, Junzhe Zou, Mengwei Wang, Ruonan Huang, Yuemiao Qian, Mingyong Zeng, Fangwei Li
Summary: Phycocyanin, a protein prone to degradation under acidic conditions and unstable at high temperatures, has limited application in food. This study successfully combined phycocyanin with whey protein isolate using protein coprecipitation and chitosan coating to form composite particles, which maintained the color and colloidal stability of phycocyanin. The composite particles showed minimal color changes and retained high pigment retention rates after heating. Furthermore, the composite particles exhibited excellent antioxidant capacity. This breakthrough expands the application of phycocyanin in acidic beverages and other food forms.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Yuting Su, Qian Zhou, Hui Xu, Manting Huang, Siqian Li, Jiayi He, Ka-Wing Cheng, Mingfu Wang
Summary: By developing the CM-Cur/QT complex, the solubility and stability of quercetin were improved, leading to enhanced bioavailability. The complex showed increased bio-accessibility and antioxidant efficacy during in vitro digestion, and facilitated the internalization of quercetin in macrophages, exerting a potential synergistic anti-inflammatory effect.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Sheliang Zhao, David Julian Mcclements, Xuebo Liu, Fuguo Liu
Summary: The low oral bioavailability of some bioactive ingredients is a challenge in the supplement and functional food areas. This study designs natural carriers that can simultaneously deliver both hydrophobic and hydrophilic bioactive ingredients, thereby increasing their ability to exert synergistic effects.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Md Easdani, Shabbir Ahammed, Md Nazmus Saqib, Fei Liu, Fang Zhong
Summary: Compiling hydrophobic and hydrophilic proteins to form a mechanically reliable bilayer film with improved water barrier properties and hydrophobicity is challenging. By introducing cross-linkers, the film exhibits compatible and flexible surfaces, enhanced color and transparency, and controlled water vapor permeability. The bilayer film shows potential for improving value-added functional properties.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Tian-Qi Zhou, Xue-Chen Wang, Ling-Yi Gao, Jia-Nan Yan, Hai-Tao Wu
Summary: This study investigated the synergetic gelation of curdlan gum (CG) and gellan gum (GG) at different ratios. The optimal gelation was achieved at a mass ratio of 1:1 and a total concentration of 0.6%. The gel properties were influenced by the CG/GG ratio, with the strongest gel observed at a ratio of 5:5. The improved gel properties were attributed to hydrogen bonds between CG and GG. The CG/GG binary composite gel exhibited increased water holding capacity as the CG/GG ratio decreased. Furthermore, the microstructure of the CG/GG gel was denser and more homogeneous, supporting its stronger gel rigidity and water holding capacity.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jialin Sun, Zihao Wei, Changhu Xue
Summary: In this study, porous gelatin microspheres (PGMs) with surface and internal porous structure were developed for the controlled release and rapid functional response of anthocyanins (ANCs). The loading of ACNs was achieved through electrostatic interaction, resulting in a high loading capacity. ACN@PGMs exhibited long-term controlled release, improved storage stability, and ammonia responsiveness, making them suitable for applications as antioxidant factors and food freshness indicators in the food industry.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Xinlai Dou, Yanling Hao, Ying Sun, Pin Yang, Linlin Liu, Yinyuan He, Yanguo Shi, Chunhua Yang, Fenglian Chen
Summary: In this study, chitosan hydrochloride/carboxymethyl starch sodium (CHC-CMS-Na) nanogels were prepared as a baking additive and showed potential in improving bread quality.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Xinya Wang, H. Douglas Goff, Steve W. Cui
Summary: This study thoroughly investigated the synergistic gelation between yellow mustard gum (YMG) and kappa-carrageenan using multiple techniques. The results showed that the interaction between YMG and kappa-carrageenan was mainly polymer associations, and YMG affected the gel formation process of kappa-carrageenan.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jielong Zhang, Dasong Liu, Xiumei Tao, Jun Tang, Xiaoyu Peng, Thom Huppertz, Xiaoming Liu, Peng Zhou
Summary: The effect of enzymatic dephosphorylation on the structure of casein micelles in caprine micellar casein concentrate was studied. The results showed that with increasing dephosphorylation, the molar mass decreased, the radii decreased, the hydration increased, and the internal protein inhomogeneity disappeared.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Wentao Ma, Chao Yuan, Bo Cui, Tian Gao, Li Guo, Bin Yu, Meng Zhao, Feixue Zou
Summary: This study investigated the influence of highly-branched cyclic dextrin (HBCD) on the physiochemical properties of x-carrageenan (KC) gels. The addition of HBCD significantly enhanced the storage modulus and freeze-thaw stability of KC gels. HBCD promoted the distribution of KC chains and aggregation of KC helixes, resulting in a compact network structure and reduced water loss. Furthermore, HBCD strengthened the thermal reversibility of KC gels through enhanced hydrogen-bonding interactions.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Ya-Ru Wang, Qin Yang, Yi-Xuan Jiang, Han-Qing Chen
Summary: This study successfully improved the aqueous solubility, thermal stability, and antioxidant activity of RES by using ovalbumin fibrils as nanocarriers. The pH value was found to have an impact on the formation and properties of the complex, with the best interaction observed at pH 2.0.
FOOD HYDROCOLLOIDS
(2024)